Thattai is a popular South Indian snack, particularly associated with Tamil Nadu. It is a crispy, savory disc-shaped cracker made from a blend of rice flour and urad dal (black gram) flour, seasoned with spices. Ingredients like red chili powder, asafoetida, and salt are added for flavor, while sesame seeds and curry leaves contribute to its distinct aroma and taste. Some recipes also include chana dal or peanuts for a crunchy texture. The dough is typically prepared by mixing the flours with water and the spices, then shaped into small, thin discs. These discs are then deep-fried until golden brown and crispy. Thattai is often made during festivals like Krishna Jayanthi and Diwali, serving as a perfect accompaniment to tea or coffee. Its light, crunchy texture and spicy flavor make it a favorite snack among both children and adults. Despite its simple ingredients, thattai’s preparation requires skill to get the perfect crispness.

Ingredients
1 cup brown rice flour
2 tbsp split black lentil flour
1/4 cup roasted gram (roasted chana dal, pottu kadalai), powdered
2 tbsp Bengal gram (chana dal, kadalai parupu), soaked for 30:minutes
1 tsp white sesame seeds (safed til, vellai ellu)
1/2 tsp red chili powder (1tsp for a spicier thattai)
1/4 tsp asafoetida (hing, perunkayam)
Unrefined salt to taste
1/4 cup thick coconut milk
2-3 tbsp water
1 tbsp finely chopped curry leaves (optional)
Method
In a large bowl, combine rice flour, black lentil flour, roasted gram powder, Bengal gram (drained), sesame seeds, chili powder, asafoetida and salt
Add chopped curry leaves, if using
Gradually add the coconut milk
Add water, little by little, to form a stiff dough
The dough should not be soft, but pliable and firm
Set aside
Preheat the oven to 175^o C (350^o F)
Divide the dough into small balls, roughly the size of a marble
Place each ball on the parchment paper
Flatten with your hands or a rolling pin to form a thin disc (about 2-3 inches in diameter)
Use a fork to poke a few holes in each disc to prevent it from puffing up while baking
Place the flattened discs on a baking tray lined with parchment paper
Bake for about 15-20 minutes flipping halfway through until they turn golden brown and crispy
The exact time may vary depending upon the thickness of the thattai and your oven
Once baked, allow the thattais to cool on a wire rack
Store in an airtight container
The should stay crispy for about a week
Serve with your evening cuppa
Enjoy!