Thattai (Rice Crackers)
Thattai is a popular south Indian snack. You may call them crispy rice crackers. This is made with rice flour and a few spices. It is both vegan and gluten free. Thattai is a great snack to have on hand in your pantry.
Ingredients
- 1 cup rice flour
- 1 tablespoons sesame seeds, til
- 1 teaspoon chana dal
- 3/4 teaspoon salt
- 1/8 teaspoon asafetida, hing
- 2 tablespoons oil
- 1/2 teaspoon ginger paste
- 1 green chili finely chopped
- 1/3 cup of water
- Also need oil to fry
Instructions
- Combine all the ingredients in a bowl, except water, rice flour, salt, asafetida, sesame seeds, chana dal, ginger, green chili, and oil mix it well. Add water as needed to make the firm dough.
- Divide the dough in about 30 equal parts.
- Take 2 plastic sheet, I am using zip lock bags this makes it easy to roll. Place one part of the dough between two bags and flatten it thin. Heat oil in a heavy frying pan on medium heat. Check the oil temperature by dropping a small piece of dough into the oil, if it sizzle and rises to the surface slowly, without changing the color, oil is ready for frying.
- Gently transfer the flattened dough into the oil. Do not over crowed the frying pan. Fry them until they are light golden brown both sides. This should take about four minutes.
- Take them out over paper towed to drain the excess oil.
- Repeat the same process for the rest of the dough.
- Thattai should be crisp. After it cools, store it in an air tight container.
Tried this recipe?Let us know how it was!
Kantilal
August 22, 2017 at 9:49 pmCan Thattai can be Backed in Airfryer
Manjula Jain
August 22, 2017 at 9:58 pmKantilal, I have never tried air fryer, if you decide to try I will like to the results, thanks
Jayasree nithianand
October 20, 2016 at 4:52 pmHi Manjula, i tried the thattai recipe and it came out very well. Thank you for posting such nice and easy snack recipe
Manjula Jain
October 22, 2016 at 9:46 pmJayasree, thank you
Ashok kapoor
July 16, 2016 at 7:28 pmV nice
I like this to much
Lakshmi
July 10, 2016 at 10:23 pmMam your so helpful to me in kitchen
Manjula Jain
July 11, 2016 at 12:55 pmLakshmi, Thank you
annu
June 21, 2016 at 1:33 amManjula Aunty ur best. I’ve tried ur Gulabjamun recepe. My parents haven’t expect from me such tasty gulabjamun. Credit goes to u.
Manjula Jain
June 21, 2016 at 11:48 pmAnnu, Thanks
Laksha Srohia
June 17, 2016 at 1:32 amDear Manjula ,you are a life savior. I am student living outside country and i am avegetarian. I have trouble deciding what to cook for breakfast and what to pack for my lunch also. Your recipes have helped me to select easy and fast recipes and cook them which saves so much of time for me. thanks a lot..lots of love to you
Manjula Jain
June 17, 2016 at 7:57 amLaksha, Thank you
Afsari
April 5, 2016 at 8:42 amVery good side
Manjula Jain
April 5, 2016 at 10:53 pmAfsari, Thank you
Rahila
February 4, 2016 at 10:26 amNice
ritu rai
January 25, 2016 at 9:39 amLiked the reciepe
Harini Suresh
January 22, 2016 at 8:10 pmHi Manjula,
If you soak the channa dal for about 30 minutes before mixing the ingredients, it will not fall out in the oil. Since the dal is dry it has a tendency to fall out when put in the oil. If soaked it tends to stick to the dough.
Shaz
November 5, 2017 at 3:37 pmCan I leave out the dal? I have allergies to legumes
Manjula Jain
November 6, 2017 at 10:15 pmShaz Yes you can do that
Jiwan Joti
January 21, 2016 at 12:03 pmLove your cooking you are the best with water measurements
Thank u soooooo much
Renu
January 21, 2016 at 9:15 amHello Manjulaji,
Do you soak the channa daal first. If so for how long?
Manjula Jain
January 21, 2016 at 10:41 amRenu, don’t need to soak chana dal