Crispy Thattai Recipe – South Indian Rice Crackers

What Is Thattai

Thattai is a traditional South Indian snack that's flat, disc-shaped, and deep-fried to crispy perfection. Made primarily with rice flour and urad dal flour, Thattai gets its name from the action used in shaping it-dough balls are placed on a greased sheet or banana leaf and flattened (or "thattified") with fingers before frying. This unique step gives the snack both its name and its iconic thin, crunchy texture.

Also known as Thattu Vadai, Thattuvadai, Kara Thattai, Chekkalu (Andhra), or Nippattu (Karnataka), these crispy rice crackers are flavored with red chili powder, curry leaves, asafoetida, and roasted chana dal, making them crunchy, spicy, and addictive. Naturally vegan and gluten-free, this traditional South Indian snack is enjoyed as a tea-time treat, festive snack, or travel-friendly dry snack.

Though its shape and texture resemble Papdi used in Indian chaat recipes, Thattai has a very distinct taste profile. A well-made Thattuvadai should be super crisp and crunchy with a good snap when broken, yet not overly hard to bite-perfectly balancing texture and flavor. In some South Indian homes, sweet Thattai is also prepared, though I haven't had the chance to taste it yet.

1. Dry roast urad dal in a pan on low flame for 1-2 minutes, stirring continuously until it turns light golden and aromatic. Be careful not to burn it. Chef tip - If your blender cannot grind just 2 tablespoons of urad dal finely, roast ¼ cup instead, grind it into a smooth powder, and measure out only 2 tablespoons for this Thattai recipe. Store the remaining urad dal flour in an airtight jar for later use.
2. Remove from heat and transfer the roasted urad dal to a plate. Let it cool completely.
3. Then transfer to a blender jar.
4. Grind it into a fine powder using a blender.

5. Sieve the urad dal powder into a large mixing bowl.
6. In the same pan, dry roast rice flour on low flame for about a minute. Do not over-roast or let it change color. This step helps remove moisture from the rice flour.
7. Sieve the roasted rice flour in the similar way. This step ensures a smooth, lump-free dough for making crispy Thattuvadai.
8. Mix both the flours together.

9. Add salt, red chili powder, and gluten-free asafoetida (hing) for seasoning.
10. Tear fresh curry leaves into small pieces and add them, along with the roasted chana dal, for extra crunch.
11. Heat oil in a pan for frying. Once warm (not hot), take about 1 tablespoon of this oil and pour it over the flour mixture. This helps create a crispy texture in the Thattai.
12. Mix everything well, then gradually add 2-3 tablespoons of water at a time until the mixture resembles coarse breadcrumbs.

13. Knead into a smooth yet firm Thattuvadai dough using your greased hands or a food processor. It should not be very hard otherwise the Thattai will crack. Sprinkle water as needed-on average, about ½ cup + 2 tablespoons of water works perfectly.
14. Divide the prepared Thattai dough equally into medium-sized balls. Chef tip: use a tablespoon to measure dough balls for even-sized Thattai. Keep the dough balls covered with a damp cloth to prevent them from drying out.
15. Cut open a ziplock bag, lightly grease one side with oil, and place one lemon-sized dough ball on it. Flatten the dough ball slightly with your fingers.
16. Cover with the other side of the bag and gently press the dough with your fingers to spread it into a thin, round disc, pressing from the middle to the outside. Alternatively, you can use a flat-bottomed bowl to press the ball evenly. Ensure the Thattuvadai is flattened uniformly; otherwise, it may remain soft or soggy in the center. Do not press it too thin, it will break, and if you keep it very thick, it will not become crispy.

17. Using a fork, prick small holes randomly on the surface to ensure the Thattai doesn't puff up like a puri and turns crispy. Prick each one at least 2-3 times.
18. Prepare as many discs as needed for a single frying batch and place them carefully on parchment paper.
19. Heat oil for deep frying on medium flame. Once the oil is hot, gently slide in 2-3 shaped Thattai at a time. Do not overcrowd the pan. Fry on low to medium flame, flipping occasionally, until they turn evenly golden brown and crispy. They are perfectly done when the bubbles subside completely and both sides are uniformly fried.
20. Remove and drain the fried Thattai on a paper towel to absorb excess oil.

Allow the Thattai rice crackers to cool down completely before transferring them to an airtight container. These crispy South Indian rice crackers stay fresh for days and make the perfect anytime snack. You can enjoy them plain-no dip or chutney required-or pair them with your evening tea, coffee, or even a cozy Café Mocha.

Besides Thattai Murukku, you can also try other festive dry snacks like Cilantro Mathri, Banana Chips, Chiwda, Roasted Almonds, and Kara Boondi Mixture. If you're planning for Diwali, check out my Diwali Snack Roundup for a collection of sweet and savory recipes. Thattuvadai also pairs beautifully with traditional festive dishes like Payasam, Sundal, Sambar, and Paruppu Vadai, making it a complete South Indian-style spread. It's also a great snack to carry along for road trips and long journeys since it stays crunchy for days.

When to make Thattai Murukku

Thattai Murukku is a traditional South Indian snack often made during major festivals like Diwali, Krishna Jayanthi (Gokulashtami), Pongal, Raksha Bandhan, and Tamil New Year. Known as a classic Bakshanam in Tamil households, these crispy rice crackers are a festive staple, loved for their light crunch and subtly spiced flavor.

Since Thattai has a long shelf life, it's not only ideal for festivals but also makes a wonderful edible gift. Packed in a decorative box, these vegan and gluten-free namkeen rice crackers are a thoughtful homemade treat for family and friends during Diwali, Thanksgiving, Christmas, or even Halloween.

After all, who wouldn't love receiving a box of freshly made Thattai Murukku-a vegan savory snack that brings back nostalgia, spreads festive cheer, and delivers irresistible crunch with every bite?

Lightly roasting the rice flour and lentil flour enhances the flavor and removes any raw smell, giving your thattai murukku a richer taste. If the dough feels too sticky, sprinkle in a little roasted rice flour and knead until smooth. This helps maintain the right texture for crispy thattai rice crackers. Do not over-fry them. Remove them as soon as they start to turn golden brown-they will continue to darken and crisp up as they cool. While many use a ziplock bag for flattening the thattai, you can also shape them on a piece of banana leaf or parchment paper for an authentic, fuss-free method.

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