Thattai - Crispy Rice Flour Snack

Dry roast the urad dal in a pan on low flame until it turns light golden and emits a nutty aroma. Allow it to cool completely, then grind it into a fine flour. Sieve it and set aside. This step ensures the urad flour adds crispiness to the Thattai without any raw smell.

In a large mixing bowl, combine the boiled rice flour, roasted and ground urad dal flour, roasted chana dal (pottukadalai), crushed garlic, broken dried red chillies, fennel seeds, sesame seeds, finely chopped curry leaves, asafoetida, and salt. Mix all the dry ingredients together thoroughly so the flavours are evenly distributed throughout the dough.

Add the room temperature butter to the flour mixture and rub it in well with your fingertips until the mixture resembles a slightly crumbly texture. The butter is key to making the Thattai crispy and helps the dough bind well. Do not skip this step as it greatly affects the final texture of the snack.

Gradually add warm water little by little and knead the mixture into a smooth, firm, non-sticky dough. The dough should not be too soft or too hard. It should hold its shape easily when you press it. Cover the dough with a damp cloth and allow it to rest for 5 minutes.

Divide the dough into small lemon-sized balls. Place a ball between two sheets of lightly greased plastic or banana leaf and press it flat using a flat-bottomed bowl or a small plate. Alternatively, place the ball on a greased surface and use your fingers to flatten it into a thin, even round disc about 2 to 3 inches in diameter. Make sure the thickness is uniform for even frying.

Using a fork or a toothpick, gently prick the flattened disc all over with small holes. This is a very important step as it prevents the Thattai from puffing up during frying and ensures they fry flat and crispy throughout. Repeat this process for all the dough balls and keep the prepared discs on a plate.

Heat oil in a deep heavy-bottomed kadai or frying pan on medium flame. To check if the oil is ready, drop a small piece of dough into the oil — it should rise to the surface steadily without browning too quickly. The ideal frying temperature is around 160 to 170 degrees Celsius. Avoid frying on high heat as this will brown the outside while leaving the inside undercooked.

Gently slide 3 to 4 Thattai discs into the hot oil at a time, depending on the size of your pan. Do not overcrowd the pan as this will lower the oil temperature and result in soggy Thattai. Fry on medium flame, turning them occasionally with a slotted spoon, until they turn light golden and the bubbling in the oil subsides, which indicates they are cooked through. This should take about 3 to 4 minutes per batch.

Remove the fried Thattai using a slotted spoon and drain them on a plate lined with kitchen paper towels to absorb excess oil. They will feel slightly soft when you take them out of the oil but will crisp up beautifully as they cool down. Do not press them while they are hot. Allow them to cool completely before tasting or storing.

Once completely cooled to room temperature, store the Thattai in an airtight container. They stay fresh and crispy for up to 10 to 15 days at room temperature when stored properly. Serve them as an evening snack with a hot cup of South Indian filter coffee or tea, and enjoy the classic taste of this traditional Tamil treat.