Thattai Recipe | Rice Flour Thattai Recipe | Diwali Snack Recipes

Crispy & Crunchy Instant Rice Flour Thattai Recipe with step by step photos. Thattai is one of favorite savory snack but I rarely make thattai, since every time my thattai will end in soft and not a crispy and crunchy thattai. I have tried many recipes and none have come out good. Finally after attempting so many failure experience I got to know the proper trick and recipe for making crispy and yummy thattai. I have already shared a easy thattai using Ragi Flour, Ragi Thattai and today I am sharing the best and no fail Rice Flour Thattai Recipe. This recipe uses instant/readymade/store bought rice flour.  No need to use processed raw rice flour.  Simple isn't ?! Do give it a try for this Diwali and let me know how it turned out to you. The only trick is always use cotton cloth or paper towel to flatten the dough, by this way the excess moisture from the dough is absorbed and when fried in oil you get a nice crispy and crunchy thattai. I also made some mini thattais to enjoy my hometown special snack, Salem Thattuvadai Set. But my kids finished most of the thattais as such, may be will make it some other time to enjoy my favorite thattai set. Now off to the recipe...

Thattai Recipe | Diwali Special

Prep Time : 10 Minutes | Cook Time : 30 Minutes

Recipe Category :  Snack

Makes : around 20 thattais

Ingredients

1. Rice Flour  1 cup
2. Roasted Gram Dal Flour/Pottukadalai Maavu*  1.5 tbsp
3. Oil or Butter  1 tsp( i used oil)
4. Channa Dal  1 -1.5 tbsp(soaked & Drained)
5. Curry leaves   few(finely chopped)
6. Peanuts   2 tbsp(roughly chopped or whole)
7. Hing  1/4 tsp
8. Cumin seeds/Jeera  1/2 tsp
9. Red Chilli Powder   1/2-3/4 tsp
10. Salt  to taste
11. Oil To Deep Fry

Method
In a mixing bowl, add all the ingredients except oil. Mix everything well.
Then add 1 tsp oil or butter to the flour mix and mix it well.

Now using water make it to the non sticky smooth dough.
Then divide the dough into small gooseberry sized 20 balls and using a cotton cloth or kitchen tissue** flatten the dough to 1.5-2" flat disc. Flatten it as thin as possible.

Heat oil in a kadai to deep fry, while oil is getting hot flatten the thattais and poke the thattai using toothpick or fork, this is to prevent puffing up of thattais and keep ready.
When the oil is hot turn the heat to medium and drop the flatten thattai gently into the hot oil.
Depending on the kadai size, deep fry 3-4 thattais at a time.

After 30 seconds flip the thattais and cook till it turns crisp, light brown on both sides and the sizzling sound stops.
And then take out the fried thattis from oil using slotted spatula and drain the excess oil in kitchen paper towel. Repeat the same for remaining dough.
That's it...Crispy Thattai ready.
Notes: 
*For Gram dal Flour/Pottukadali Maavu, simple grind the roasted gram dal(pottukadalai) in blender to a fine powder.
**Using Paper Towel to flatten the disc helps to absorb excess moisture from the dough and that results to crispy and crunchy thattais.
You can make flavored Thattai by using garlic paste or onion paste.
Like wise instead of red chilli powder you can also use red chilli paste.
Soak Channa Dal for minimum one hour then use it in the recipe. You can also use the soaked channa dal water to make thattai dough.