Thattai Recipe: Here's How To Make Dil Se Indian Homemade Thattai At Home For Diwali

Thattai is a delectable and crispy deep-fried cracker, made from a blend of rice flour, lentil flour, an assortment of spices, aromatic herbs, and seasonings. This savoury delight is a hallmark of festivals like Diwali and Krishna Jayanti, widely relished in the southern regions of India. Beyond its festive charm, Thattai is a year-round treat readily found in confectionery and bakery shops in south India.

Thattai is an excellent choice for a tea-time snack, be it in the morning or the evening. Its irresistible crispiness and delightful flavours perfectly complement the comforting warmth of a steaming cup of tea. Whether you're kickstarting your day or indulging in a brief respite, the savory essence of Thattai offers a delightful counterpoint to the soothing embrace of your favorite brew. The harmonious interplay of these crunchy, seasoned crackers with the subtle nuances of your preferred tea results in a gratifying snacking experience that's nearly impossible to resist. So, whether you're embarking on a new day's journey or taking a well-earned tea break, make sure to relish for a truly satisfying and flavorful pairing.

How To Make Thattai At Home For Diwali

1. Begin by dry roasting the urad dal until it becomes hot to the touch, and when touched, you should feel significant heat, prompting you to drop the dal immediately. This marks the correct stage to turn off the heat, and there's no need to continue frying the dal until it changes color.

2. Next, transfer the roasted urad dal to a mixer and grind it into a smooth powder. Place the urad dal flour in a sieve and thoroughly sift it to eliminate any lumps or coarse particles, setting the refined urad dal flour aside.

3. Moving on to dry-roasting the rice flour, take a heavy-bottomed pan and heat 1 cup of rice flour until it becomes warm enough that you can draw a line when you pinch a bit of the rice flour between your fingers. This consistency is ideal.

4. For the dough preparation, use a pan to combine the rice flour, 1/2 tbsp of ground urad dal flour, salt, red chili powder, hing, curry leaves, roasted gram, and butter. Mix these ingredients well, adding a sprinkle of water to form a thick dough.

5. To shape the Thattai, take a piece of parchment paper and lightly grease it with oil. Make small dough balls and place them on the paper. Grease your palm with oil and flatten each ball into thin patties. Be sure to use a fork or toothpick to prick each Thattai in multiple places. Pricking is essential as it allows the oil to penetrate the inner portion of the Thattai, ensuring even cooking. Without pricking, the inner portion may remain uncooked, resulting in a chewy texture, or sometimes the Thattai can puff up like a poori.

6. You can also use a bowl to press the dough ball and create uniformly thin Thattai.

7. For the deep frying process, heat oil in a heavy-bottomed pan. Carefully flip the greased parchment paper over your hand, allowing the flattened Thattai to slide onto your palm easily. Gently place 2-3 flattened Thattai into the hot oil. Maintain a low flame and allow the Thattai to fry evenly.

8. Turn them to ensure even cooking until they attain a golden yellow or deep brown color. The Thattai should be cooked until all the bubbles cease, and it's essential to keep the flame at medium heat until they are completely cooked. Drain any excess oil by placing them on a paper towel. Once cooled, store them in an airtight container.

9. Your delicious Thattai is now ready to serve and enjoy.