Thattai (Rice Crackers)

Thattai (Rice Crackers)

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.
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Course Snack
Cuisine Indian
Servings 30 thattai


  • 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


  • 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.
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21 thoughts on “Thattai (Rice Crackers)

  1. 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

  2. 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.

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