Thattai (Rice Crackers)

By: Manjula Jain

Serving : 30 thattai

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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.

Thattai (Rice Crackers)

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.

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.

  • 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
  1. 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.

  2. Divide the dough in about 30 equal parts.

  3. 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.

  4. 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.

  5. Take them out over paper towed to drain the excess oil.

  6. Repeat the same process for the rest of the dough.

  7. Thattai should be crisp. After it cools, store it in an air tight container.

Snack
Indian

Comments

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    Kantilal
    August 22, 2017 at 9:49 pm

    Can Thattai can be Backed in Airfryer

      Manjula Jain
      August 22, 2017 at 9:58 pm

      Kantilal, 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 pm

    Hi 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 pm

      Jayasree, thank you

    Ashok kapoor
    July 16, 2016 at 7:28 pm

    V nice
    I like this to much

    Lakshmi
    July 10, 2016 at 10:23 pm

    Mam your so helpful to me in kitchen

      Manjula Jain
      July 11, 2016 at 12:55 pm

      Lakshmi, Thank you

    annu
    June 21, 2016 at 1:33 am

    Manjula 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 pm

      Annu, Thanks

    Laksha Srohia
    June 17, 2016 at 1:32 am

    Dear 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 am

      Laksha, Thank you

    Afsari
    April 5, 2016 at 8:42 am

    Very good side

      Manjula Jain
      April 5, 2016 at 10:53 pm

      Afsari, Thank you

    Rahila
    February 4, 2016 at 10:26 am

    Nice

    ritu rai
    January 25, 2016 at 9:39 am

    Liked the reciepe

    Harini Suresh
    January 22, 2016 at 8:10 pm

    Hi 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 pm

      Can I leave out the dal? I have allergies to legumes

        Manjula Jain
        November 6, 2017 at 10:15 pm

        Shaz Yes you can do that

    Jiwan Joti
    January 21, 2016 at 12:03 pm

    Love your cooking you are the best with water measurements
    Thank u soooooo much

    Renu
    January 21, 2016 at 9:15 am

    Hello Manjulaji,
    Do you soak the channa daal first. If so for how long?

      Manjula Jain
      January 21, 2016 at 10:41 am

      Renu, don’t need to soak chana dal

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