Thattai ( savoury)

Thattai is a gluten free snack which is so crunchy spicy and a very good accompanyment for tea. Its a mixture of rice flour, fried gram flour and urad dhal. A gluten free snack loved by all age groups in south India. It stays well in an air tight container for 3 to 4 weeks. Thattais are famous in karamadai a place near coimbatore. Crunchy yummy snack which is deep fried in oil. Raw rice flour is washed, dried, milled, roasted (which is called as processed rice flour ) used for savouries but, this is a quick method of making savouries with store bought rice flour. A time saver and you don’t need to run to flour mil to grind it. Here comes easy quick method using store bought rice flour to make thattais without compromising the taste and texture. Homemade is always tasty, hygienic and heavenly.

[Watch step by step video attached below. Background music played by my daughter.]

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 40 minutes

🍘CUISINE : Indian

🍘COURSE : Snack

🍴YIELD : 30 thattais


Rice flour – 250 gm

Fried gram – 50gm

Channa dhal -30gm

Urad dhal – 100gm

Sesame seeds – 1/2 tbsp

Ground but oil – 700ml

Butter – 40gm

Red chilli powder – 1/2 tbsp

Salt – 3/4 tbsp

Water – 300 ml (to make dough)

Asafoetida a big pinch.

Curry leaves – a handful ( chopped)


Firstly soak channa dhal in water for an hour.

In a pan dry roast urad dhal until colour changes and keep it aside.

In the same pan add rice flour, roast it till warm in medium flame.

In a mixer jar add roasted urad dhal, fried gram and grind it to a fine powder.

Now seive rice flour and ground flour together.

Take a big bowl add in the sifted flours, chilli powder, sesame seeds, salt, butter and asafoetida.

Add the soaked, drained channa dhal and curry leaves to it.

Now add water little by little and make a thick dough.

Add oil in a pan and let it heat.

Add a teaspoon of hot oil to dough and mix well.

Make small balls out of the dough.

Spread a plastic sheet or silicon sheet apply oil on it and keep the balls on it.

Using a cup (with flat base), press the balls and flatten them.

Now press with fingers and make them little more thin.

When oil is hot, remove thattais gently from the sheet and drop them one by one .

Fry three at a time.

In medium flame fry them and when the bubbles settle down (stop bubbling) drain the thattais and place them on absorbant paper.

When thattais cool down, transfer them to an air tight container.

Thattais can be served with tea or coffee.



You need to apply oil on the sheet every time before placing the balls to remove thattais easily from the sheet without sticking.

When oil is hot, take a teaspoon of it and add it to dough and mix well then make balls. Do not miss this step.

Above said ingredients are exactly measured and given. You may add or minus chilli or salt as per your requirement.

Given accurate water measurements.

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