Air fryer recipe · Snacks · Tamil Nadu
Tamil Nadu Thattai
Thin, crunchy rice crackers with chana dal, curry leaves and sesame, made in most Tamil homes for Deepavali. Air-fried, they turn out like a crisp baked cracker without the puff of the fried kind.
- 45 minTotal time
- 170°CAir fryer
- 6Serves
- VegetarianDiet
- Tamil NaduState
Part of the Diwali across India collection
Nutrition per serving
- 180kcal
- 3.3 gprotein
- 33.3 gcarbs
- 3.5 gfat
- 1.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Rice flour1.5 cups
- Roasted urad dal flour2 tbsp
- Chana dal, soaked 30 min2 tbsp
- Butter, soft1 tbsp
- Curry leaves, torn12 leaves
- Sesame seeds1 tsp
- Red chilli powder1 tsp
- Asafoetida (hing)1/4 tsp
- Oilspray
- Saltto taste
Method
Soak the dal
Soak the chana dal in warm water for 30 minutes, then drain it well. Soaked dal gives little crunchy bites in every thattai.
Mix the dough
Combine the rice flour, urad flour, soaked dal, butter, curry leaves, sesame, chilli powder, hing and salt. Rub the butter in well. Add water little by little and knead into a soft, smooth dough.
Pat very thin
Cut a sheet of plastic or a freezer bag and grease it. Place a small ball of dough on it, cover with another greased sheet and press it flat with the base of a steel bowl to about 2 mm thick. Thin is key, because thick thattai stay hard in the middle.
Prick the discs
Peel the discs off the sheet and prick each one 3 or 4 times with a fork. This lets steam out and keeps them flat and crisp.
Spray and arrange
Lay the discs in a single layer in the basket. Spray both sides lightly with oil.
Air-fry crisp
Air-fry at 170°C for 12 min, flipping once halfway, until golden with darker edges. Cool them on a rack for 10 minutes; they turn properly crisp as they cool. Store in an airtight tin.
