Thursday, August 18, 2011

Thattai /Crispy Rice Snack

Thattai is a crispy rice snack that is made during Janmashtami. Since Krishna Janmashtami is around the corner, I decided to post this recipe. They are perfect for eating as a snack with tea, or just like that when you get bored!! It is very easy and simple to make them. It requires very few ingredients and I am sure it will be readily available in all your pantries.


Rice Flour - 1 Cup
Urad Flour - 3 Tbsp
Sesame seeds - 1 Tbsp
Chana Dal - 2 Tbsp
Asafoetida - 1/2 Tsp
Crisco or Dalda - 1 Tbsp
Ghee - Clarified Butter - 1 Tbsp
Curry leaves - A Few
Salt - According to taste
Water - A few tablespoons
Oil - For Frying


  • Soak the Chana dal in water for about 2 hours and drain the water and keep aside.
  • Take a bowl and add the rice flour, urad flour, sesame seeds, soaked chana dal, asafoetida, crisco/dalda, ghee and the curry leaves.

  • Mix all the ingredients well without adding water.

  • After mixing the ingredients well, we have to be able to hold the dough together between our fingers and our palm.

  • Add water slowly using a spoon and make a very stiff dough.

  • The dough should be like as shown below.

  • Take an aluminum foil or a zip-lock cover for making the Thattai's.
  • Take a little bit of ghee for greasing the hands so that flattening the Thattai's will be easy.

  • Make small balls out of the dough and place it on the foil and flatten it out.

  • Do not make it very thin otherwise they will break while removing.

  • Make enough Thattai's and keep so that it gets easier and it saves you a lot of time.

  • Prick the Thattai's with a fork so that they don't puff up while frying.

  • In a pan heat oil and once the oil is hot enough, drop in a few Thattai's and allow them to fry for some time.

  • Once they fry on one side, turn them so that they fry equally on the other side.

  • Once they turn golden brown,you can remove them from oil.

  • Drain out the excess oil and place them on a paper towel.

  • Allow the Thattai's to cool down completely before relishing them.

  • Store the Thattai's in a air-tight container and it stays fresh for about a week.

  • You can dry roast the curry leaves and add them or add dried curry leaves too.
  • Crisco or Dalda is added so that the Thattai's get more crispy.


divya said...

Wow that looks absolutely tempting rice snack. gorgeous pictures that make anyone drooooooooooool.

Satya said...

hi Gayu
thattai lppoks very crisp n delicious...beautifully ur blog n the way u present ur recipes..
Super Yummy Recipes

Reshmi Mahesh said...

Looks yummy...nicely explained

Gayu said...

Thank you all :)

Priti said...

I want to grab a few ....looks yum and gud step vise pics explanation

Kalpana Sareesh said...

i need them ..perfect with chai..well xplained..

Priya said...

Feel like munching some, super crispy thattais..

Vimitha Anand said...

Crunchy and perfect snack for tea time

chitraj.hegde said...

wow looking yumnmy..i love this ..we prepare similar kind of snack called nippattu....must b the same one...loved ur pics