Thattai is a crisp, savoury Tamil Nadu rice cracker made from rice flour, roasted chana dal and peanuts, deep-fried into thin, flat discs. A festival staple, especially for Krishna Jayanthi and Diwali, it also keeps well for weeks as an everyday snack.
Thattai at a Glance
| Cuisine | South Indian |
|---|---|
| Country | India |
| Meal | Snack |
| Course | Snack / Festival Snack |
| Food Type | Vegan |
| Difficulty | Medium |
| Preparation | 20 minutes |
| Cooking | 25 minutes |
| Total time | About 45 minutes |
| Servings | 6 |
| Suggested serving | 4-5 pieces |
Thattai Ingredients
- 2 cups rice flour; 1/4 cup roasted chana dal; 2 tbsp peanuts, roughly crushed; 1 tsp white sesame seeds; 1/4 tsp hing; 1/2 tsp red chilli powder; 2 tbsp butter or oil; salt to taste; water as needed; oil for deep frying.
How to Make Thattai
- Mix rice flour with roasted chana dal, crushed peanuts, sesame seeds, hing, red chilli powder, butter and salt.
- Add water gradually and knead into a smooth, firm dough.
- Take small portions of dough and flatten between your palms or on a greased plastic sheet into thin, round discs, pricking a few holes with a fork to prevent puffing.
- Heat oil for deep frying on medium heat.
- Slide the flattened discs into the hot oil, a few at a time.
- Fry until golden and crisp on both sides, turning once, about 3-4 minutes per batch.
- Drain on paper towels and let cool completely before storing.
- Store in an airtight container once fully cooled.
Cooking Tips
Prick the flattened discs with a fork before frying to prevent them from puffing up unevenly. Keep the dough firm rather than soft, as a soft dough makes shaping thin, even discs difficult. Fry at a steady medium heat for even, crisp cooking without burning.
Variations
Add finely chopped curry leaves for extra flavour. Some regional versions use urad dal flour in place of some of the rice flour.
Substitutions
A rolling pin with plastic sheets on both sides can substitute for hand-flattening if preferred.
What to Serve With Thattai
Serve as a tea-time snack or festive treat, especially during Krishna Jayanthi and Diwali.
Storage & Reheating
Storage: Keeps in an airtight container at room temperature for up to 2-3 weeks.
Reheating: Not usually needed, as thattai is a crisp, room-temperature snack.
Thattai Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 190 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 24 g |
| Fat | 9 g |
| Fiber | 2 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A crunchy, long-lasting festive snack with some protein from chana dal and peanuts; being deep-fried, it's best enjoyed occasionally.
Age & Serving Guidance
Given its very hard, crunchy texture, this is better suited to older children and adults rather than toddlers, due to choking risk.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains peanuts and sesame seeds; naturally gluten-free.
Fry until fully cooked through and golden; store only once completely cooled to maintain crispness.
Thattai FAQs
Why is my thattai puffing up unevenly?
Not pricking enough holes in the disc before frying is the usual cause; prick several times across the surface.
Why is my thattai too hard?
Overcooking or too little butter/oil in the dough are common causes; ensure the dough has enough fat and fry at a steady medium heat.
Can I bake thattai instead of frying?
Baking gives a different, less crisp texture; this is traditionally a fried snack for the best result.
How long does thattai stay fresh?
Stored in an airtight container at room temperature, it keeps crisp for 2-3 weeks.
What is thattai traditionally served for?
It's especially associated with Krishna Jayanthi (Janmashtami) and Diwali celebrations in Tamil Nadu.
Can I make thattai without peanuts?
Yes, peanuts can be omitted or reduced if needed for allergy reasons.
What's the difference between thattai and nippattu?
They're very similar rice crackers with regional name differences, thattai in Tamil Nadu and nippattu in Karnataka.
Why did my thattai turn soft after a few days?
This usually means it wasn't fully cooled before storing, or the container wasn't airtight.
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