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Best Easy Thattai Recipe

Name: Best Easy Thattai Recipe
Total time: 60 min
Yield: 45 g
Ingredients: Rice flour 1.5 cups; Urad dal flour 2 tbsp; Chana dal (soaked 1 hour, drained) 2 tbsp; Unsalted butter (softened) 2 tbsp; Curry leaves (chopped) 1 tbsp; Roasted peanuts (coarsely crushed) 2 tbsp; Red chili powder 1 tsp; Asafoetida 1 tsp; Salt 1 tsp; Black pepper (crushed) 0.5 tsp; Sesame seeds 1.5 tbsp; Oil (for deep frying) 2 cups

Thattai is a beloved Indian snack with crispy texture and bold, aromatic spicing. This popular vegetarian treat is a family tea-time favorite and a staple at celebrations and gatherings.

Cook 60 min Difficulty NORMAL 165 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

Rice flour 1.5 cups
Urad dal flour 2 tbsp
Chana dal (soaked 1 hour, drained) 2 tbsp
Unsalted butter (softened) 2 tbsp
Curry leaves (chopped) 1 tbsp
Roasted peanuts (coarsely crushed) 2 tbsp

Seasonings/Sauce

Red chili powder 1 tsp
Asafoetida 1 tsp
Salt 1 tsp
Black pepper (crushed) 0.5 tsp
Sesame seeds 1.5 tbsp
Oil (for deep frying) 2 cups

Nutrition summary

Carbohydrates 21 g 51%

Protein 4 g 10%

Fat 7 g 39%

Serving size 45g

Cooking steps

1

In a large mixing bowl, combine rice flour, urad dal flour, soaked chana dal, crushed peanuts, curry leaves, sesame seeds, and all seasoning ingredients except the oil for frying.
2

Add softened butter to the dry mixture and rub it in using your fingertips so the mixture resembles coarse crumbs.
3

Gradually add water, a tablespoon at a time, kneading until a firm but pliable dough forms. Do not add too much water; dough should be stiff.
4

Divide the dough into small balls. Place a ball on a parchment sheet, cover with another piece, and flatten it into a thin disc (about 1/8 inch) using your fingers or a flat-bottomed plate, keeping edges even for even crispness.
5

Heat oil in a deep skillet over medium heat. To check readiness, drop a small piece of dough into the oil; if it rises immediately, the oil is ready.
6

Carefully slide the prepared discs into the hot oil. Fry 2–3 at a time, turning occasionally, until both sides are golden brown and crisp. Control oil temperature so thatthais cook through without burning; reduce heat slightly if browning too fast.
7

Remove each thattai with a slotted spoon and drain on paper towels. Allow to cool completely before serving or storing for best texture.

Personalized Q&A

Q. What are the most important ingredients in this Thattai recipe?

The key ingredients for distinctive flavor and signature texture in Thattai are rice flour and urad dal flour, which create the crisp base, along with aromatic curry leaves, sesame seeds, and crushed peanuts for added crunch and nutty flavor. Soaked chana dal adds classic bite and visual appeal.

Q. How do I ensure the Thattai turns out crispy and not oily?

Crispness depends on rolling the dough thinly, using a stiff (not sticky) dough, and maintaining medium oil heat. If the oil is too hot, the outside browns before the interior crisps; if too cool, the thattai absorbs oil. Fry in small batches and let each disc fully crisp before removing.

Q. What is the calorie and nutrition breakdown per serving for this recipe?

Each serving provides about 165 kcal, with roughly 21g carbs (51% energy), 4g protein (10%), and 7g fat (39%). This balanced breakdown makes Thattai a moderately energetic vegetarian snack.

Q. What is the recommended serving size, and how many servings does this recipe make?

The recommended serving size is about 45g, which is ideal for an individual snack portion. This batch yields approximately 8 servings, perfect for family tea-time or a gathering.

Q. Any tips to prevent cracked or uneven Thattai?

Ensure the dough is firmly kneaded and evenly moistened. Flatten each ball evenly to avoid thin or thick spots, which cause cracks or uneven cooking. Cover the dough with a damp cloth to keep it from drying out while shaping the discs.

Best Easy Thattai Recipe

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