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Baked Thattai | Thattai Indian snacks

August 26, 2014 By Vidya Srinivasan 50 Comments

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Thattai is a traditional south Indian snack prepared during several festivals. To make it a bit healthy here us a baked version. Baked thattai is crispy and delicious, no compromise in taste.

Why thattai?

Thattai is a popular snack that makes a great tasty side for coffee/ tea. It is also widely prepared during Krishna Jayanthi / Gokulashtami / Janmashtami festival and Diwali.

When compared to other traditional South Indian Thattai is less time consuming to make. It stays fresh for weeks.

Thattai is one snack that is always made even during regular days. I still remember those days where I will hunt for thattai boxes after coming from school.

Amma deep fry them in oil but off-late my oven has become my new friend and I try to recreate my favorite South Indian snacks with less oil by baking them.

For a perfect baked that Thattai homemade/store brought rice flour works perfectly. I have used a fine store that brought rice flour.

Recently when my mother-in-law came to visit us, she prepared thattai and put them in a big box. We snack them all day. After getting addicted to that On Krishna Jayanthi, I wanted to do some thattai. Generally, they are deep-fried in oil.

Baked thattai

 After seeing the Baked Seedai result, I was confident enough to try my luck with baked healthy thattai. Thattai and seedai are almost similar – for thattai, chilli powder is the additional ingredient. Crispy and yummy thattai without much oil was ready.

After Krishna Jayanthi, I posted this pic on my FB page. Somehow it took me so much time to draft this post. Thanks to everyone who messaged me on FB for thattai recipes, and sorry for the delay in posting it.

Check out my other Krishna Jayanthi Special Recipes,

Baked Uppu Seedai

Uppu Aval

Baked vella seedai

Wheat Appam

Baked Nei Appam

Microwave Palgova

Therattipal

quick Badam halwa

5 min Badam laddu

Paal payasam

Baked Thattai

Preparation time:  5mins  |  Cooking time: 25 – 30 mins

Recipe Category: Snacks

Baked Thattai

5 from 1 vote
Print Pin Comment
Course: Thattai
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Rice Flour- 1 cup
  • Urad Dal - 2 tbsp
  • Butter - 3tbsp melted in room temperature
  • Red Chilli powder - 1/4 tsp Adjust according to your spice level
  • Salt - as needed
  • Asafoetida - Geneous pinch
  • Coconut Oil - to grease

Instructions

  • For urad dal Flour:
  • Take 1/4cup of whole urad Dal and dry roast till they are golden brown. When it comes to room temperature, grind them into fine powder
  • Preheat the oven to 350 F. Line a baking tray with parchment paper and grease the parchment paper with oil
  • Dry roast the rice flour in low flame for 2 or 3 minutes. Do not overcook till they change color
  • In a wide vessel, add the rice flour and 2 tblsp of urad dal flour and salt. Sieve them for even mixing. Add asofetida and chilli powder to sieved flour and mix well
  • Add butter and mix well. Add water slowly and knead them into a pliable dough
  • Grease your hands with coconut oil and make small balls (approximately 1 tsp dough). Flatten the balls on greased palm (2-3 inch in diameter) and carefully place on baking tray
  • Bake in the preheated oven for 12 - 15 minutes. Then flip over very carefully and bake for another 12-15 minutes

Video

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Notes

  1. Cumin seeds, sesame seeds, curry leaves and Chana Dal can be added
  2. If you are frying, the thattai has to be fried in a medium low flame, as it will help for even cooking. Heat oil in a pan
  3. When the oil becomes hot gently put the thattai to the oil. Cook till the hissing sound of oil subsides
  4. I used the store-bought rice flour. Alternatively you can wash and soak the raw rice for 1/2 hours and dry them in a cloth till moisture completely dries, and grind them into fine powder
  5. Roasted gram flour (pottukadalai flour) can be used instead of urad dal flour
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Rice Flour- 1 cup

Urad Dal flour – 2 tbsp

Butter – 3tbsp, melted in room temperature 

Red Chilli powder – 1/2 tsp heaped (Adjust according to your spice level)

Salt – as needed

Asafoetida – Generous pinch

Sesame seed – 1/4 tsp

Oil – to grease (I used coconut oil)

Method:

For urad dal Flour:

Take 1/4cup of whole urad dal and dry roast till they are golden brown. When it comes to room temperature, grind them into a fine powder

  • Preheat the oven to 350 F. Line a baking tray with parchment paper and grease the parchment paper with  oil
  • Dry roast the rice flour at low flame for 2 or 3 minutes. Do not overcook till they change color

  • In a wide vessel, add the rice flour and 2 tbsp of urad dal flour and salt. Sieve them for even mixing. Add asafetida, sesame seed, and  chilli powder to sieved flour and mix well

  • If you are using store brought rice flour and urad dal flour skip sieving

 

  • Add butter and mix well. Add water slowly and knead them into a pliable dough

  • Grease your hands with coconut oil and make small balls (approximately 1 tbsp dough). Flatten the balls on the greased palm (2-3 inch in diameter) and carefully place on the baking tray

  • Bake in the preheated oven for 12 – 15 minutes

  • Grease all thattai, flip and grade again
  • Bake again for another 12-15 minutes

 

Filed Under: Baked Indian snacks, Diwali Special, Indian savory recipes | traditional savory bakhsanam recipes, Indian Snack, Kids after school snacks, Krishnajayanthi, Oven Recipes Tagged With: -, baked, easy, favorite, free, Indian, kids, less, oil, snack, special, SPL, tea, thattai, time, yummy

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Comments

  1. Liz says

    August 26, 2014 at 23:45

    This looks delicious even though I don’t know exactly what it’s!

    Reply
    • Traditionally Modern Food says

      August 26, 2014 at 23:49

      Thanks Liz:-) its s traditional indian snack with rice flour

      Reply
  2. Malar says

    August 26, 2014 at 23:46

    Vidya full fledged baking 😀 too good, did it taste the same as we deep fry? I need to try all your recipes soon dear !!!

    Reply
    • Traditionally Modern Food says

      August 26, 2014 at 23:49

      Yes Malar it was crispy and we didn’t find any difference in taste 🙂 got sabudana today, guess what;-)

      Reply
      • Malar says

        August 27, 2014 at 00:49

        That’s cool Vidya, very soon will try this 🙂 baking sabudana vada 😉 go ahead you will love it 🙂

        Reply
        • Traditionally Modern Food says

          August 27, 2014 at 22:14

          Sure dear:-) will try and let you know

          Reply
  3. Lori says

    August 27, 2014 at 02:08

    I see why you would snack on these all day long! Yum!

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:13

      Thanks Lori:-)

      Reply
  4. Tandy | Lavender and Lime says

    August 27, 2014 at 02:39

    I have never heard of these before! And I would use the store bought rice flour as it is much easier than making your own 🙂

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:12

      Yes its simplified version and less time consuming:-)

      Reply
  5. food passion and love says

    August 27, 2014 at 03:14

    Wow…i can imagine the crispiness rt frm here vidya!Yum

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:12

      Thanku Shannu:-)

      Reply
  6. Chitra Jagadish says

    August 27, 2014 at 03:52

    Looks yummylicious Vidya. …:)

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:11

      Thanks Chitra:-)

      Reply
  7. srividhya says

    August 27, 2014 at 07:13

    Nice.. 🙂

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:11

      Thanks Sri:-)

      Reply
  8. Charanya says

    August 27, 2014 at 07:45

    That’s an epic recipe <3

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:11

      Thanks Charu:-)

      Reply
  9. apuginthekitchen says

    August 27, 2014 at 07:55

    Seeing this post and other wonderful Indian bloggers reminds me how little I know about Indian food, it’s one of my favorites to eat but I really know so little about it. Lovely recipe, nice that it’s baked, avoiding the oil for health reasons although I am sure fried would be great too!

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:11

      Thanks a lot Suzanne:-)

      Reply
  10. colemangrady79 says

    August 27, 2014 at 08:45

    Thank you for this recipe. What is Urad Dal ? If this is not added will it not come out right? Looks good crunchy and the dice kick I love.

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:09

      Urad dal is a type of lentil.it helps for the texture:-)

      Reply
  11. whitegirllovesindianfood says

    August 27, 2014 at 08:45

    Cool! I made masala mathri yesterday!

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:06

      Wow that’s Awesome:-) you rock bigtime

      Reply
  12. www.ginabriganti.com says

    August 27, 2014 at 10:49

    The toasting of flour to add more flavor is easy and so smart. Your snack looks delicious, as always.

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:06

      Thanks Gina:-)

      Reply
  13. swathiiyer says

    August 27, 2014 at 12:49

    I love the baking touch you give to the traditional recipes. good job Vidya.

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:05

      Thanku Swathi:-)

      Reply
  14. MamaD1xx4xy says

    August 27, 2014 at 16:11

    These look tasty!

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 17:55

      Thanku:-)

      Reply
  15. Lyfé Wisdom says

    August 27, 2014 at 21:12

    kudos for the great cooking!

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:05

      Thanku:-)

      Reply
  16. Jeanne Melanson says

    August 27, 2014 at 22:09

    Thank you for sharing this with us! It looks like a great snack!

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:26

      Thanks Jeanne:-)

      Reply
  17. sherien says

    August 27, 2014 at 22:22

    Lovely thattai…and baked version is really good Vidya

    Reply
    • Traditionally Modern Food says

      August 27, 2014 at 22:26

      Thanku Sherien:-)

      Reply
  18. Liz says

    August 28, 2014 at 00:16

    is there nothing you can’t do with lentils? 🙂 What fun these must be! Better than bagged chips for sure.

    Reply
    • Traditionally Modern Food says

      August 28, 2014 at 18:17

      Thanks Liz:-) its a great snack

      Reply
  19. spiceinthecity says

    August 28, 2014 at 13:00

    Yumm Vidya

    Reply
    • Traditionally Modern Food says

      August 28, 2014 at 18:04

      Thanku Naina:-)

      Reply
  20. Sandhya Kripalani says

    November 30, 2014 at 13:13

    Superb version vidya..baked version is good. I tried with gram flour instead of urad dhal flour.
    Baking idea was great!

    Reply
    • Traditionally Modern Food says

      November 30, 2014 at 18:12

      Thanks for trying Sandhya:-) Glad it turned out yummy

      Reply
  21. Rupa G says

    January 16, 2015 at 23:20

    Always loved thattai! Mom makes superb ones….but I hate frying business..always thought if baking would work or not. Now I know I can try a hand at it, thanks to you. Am going to make this one day!

    Reply
    • Traditionally Modern Food says

      January 16, 2015 at 23:29

      Glad you liked it Rupa:-) do try it and let me know

      Reply
  22. Rekha says

    September 5, 2015 at 21:32

    Hi Vidya,
    I love your food blog. I tried three recipes today and they all turned out great. I tried baked thatai (what an awesome idea to bake instead of fry), carrot payasam ( was a hit) and the cauliflower sabji. Thank you for sharing. Keep up the good work.
    Rekha

    Reply
    • Vidya Srinivasan says

      September 6, 2015 at 12:10

      Hi Rekha, thanks for trying my recipe. You made my day

      Reply
  23. Priya says

    April 17, 2017 at 12:11

    Hi..you have mentioned butter in the ingredients..but can please tell how to use it?

    Reply
    • Vidya Srinivasan says

      April 17, 2017 at 16:23

      SOrry priya I missed mentioning about butter. Add it while making dough. Just updated the recipe, thanks

      Reply

Trackbacks

  1. Maa Ladoo / Maladu / Pottukadalai Laddu | Roasted Gram Balls | Traditionally Modern Food says:
    November 16, 2015 at 15:33

    […] Mysurpak, Patti’s (Jagadish’s Patti) rava ladoo,  Boondi Laddu, Mullu Murukku, Thattai, Thenkuzhulal:-) Since yesterday I am dreaming about all dishes. I guess this year I don’t […]

    Reply
  2. Tofu Cake | Tofu Cutlet | Tofu Patties | Traditionally Modern Food says:
    February 12, 2016 at 17:29

    […] week she prepares some  special snacks. Well, deep fried snacks like Pakoda, bonda, bhaji, Chips, Thattai, mixture etc are considered to be special for us. Those days Puff and cutlets are from bakery. My […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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