Thattai Recipe, Baked Thattai, Jar Snack

by Tarla Dalal

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Thattai is one of the most popular South Indian jar snacks, and one that is used as a benchmark for a person’s cooking prowess. The traditional Thattai is made with a dough of roasted rice flour, a dash of urad flour and a couple of flavourful seasonings. The dough is usually shaped into flat roundels and deep-fried.

This Thattai recipe is a healthier version made with a combination of wholesome flours and urad dal, perked up with the usual seasonings.

Further, we have also cooked the Thattai on a tava instead of deep-frying it. You will be surprised by how tasty and crisp the Thattai turns out to be. Store it in an airtight container and enjoy whenever you wish to.

Try other healthy snacks like Methi Crispies and Pav Bhaji Khakhra .

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Thattai Recipe, Baked Thattai, Jar Snack recipe - How to make Thattai Recipe, Baked Thattai, Jar Snack

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Preparation Time: 10 mins Cooking Time: 40 mins Total Time: 50 mins Makes 25 thattais
Show me for thattais

Ingredients

1/4 cup urad dal (split black lentils)
2 tbsp powdered roasted chana dal (daria)
2 tbsp bajra (black millet) flour
2 tbsp besan (bengal gram flour)
1/2 cup jowar (white millet) flour
1 tbsp soaked chana dal (split bengal gram)
1/2 tsp asafoetida (hing)
2 tbsp chopped curry leaves (kadi patta)
2 tsp hot oil
2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 tsp oil

Method

Heat a broad non-stick pan, add the urad dal and roasted chana dal and dry roast on a medium flame for 3 minutes.
Keep aside to cool completely. Once cooled, blend in a mixer to a smooth powder.
Transfer the powder in a deep bowl, add all the remaining ingredients, mix well and knead into soft dough using enough water.
Divide the dough into 25 equal portions.
Take 1 plastic sheet and lightly grease it with litttle oil.
Flatten 1 portion of the dough on it.
Lightly press the dough with your fingers evenly to make a 75 mm. (3”) diameter round circle. Remove from the plastic and keep aside.
Repeat step 5 to 7 to make 4 more circles.
Heat a non-stick tava (griddle). Cook 5 circles on it, while pressing them using folded muslin cloth or khakhra press, till they turn crisp and golden brown in colour from both the sides.
Repeat steps 5 to 9 to make 20 more thattais.
Cool completely and store in an air-tight container. Use as required.