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    Home » Krishna jayanthi recipes » Baked Thattai | Thattai Indian snacks

    Baked Thattai | Thattai Indian snacks

    August 26, 2014 By Vidya Srinivasan 52 Comments

    19 shares
    Jump to Recipe Jump to Video Print Recipe

    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 teaspoon 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 teaspoon 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 tablespoon 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 tablespoon 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

     

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    Reader Interactions

    Comments

    1. Liz

      August 26, 2014 at 11:45 pm

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

      Reply
      • Traditionally Modern Food

        August 26, 2014 at 11:49 pm

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

        Reply
    2. Malar

      August 26, 2014 at 11:46 pm

      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

        August 26, 2014 at 11:49 pm

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

        Reply
        • Malar

          August 27, 2014 at 12:49 am

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

          Reply
          • Traditionally Modern Food

            August 27, 2014 at 10:14 pm

            Sure dear:-) will try and let you know

            Reply
    3. Lori

      August 27, 2014 at 2:08 am

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

      Reply
      • Traditionally Modern Food

        August 27, 2014 at 10:13 pm

        Thanks Lori:-)

        Reply
    4. Tandy | Lavender and Lime

      August 27, 2014 at 2:39 am

      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

        August 27, 2014 at 10:12 pm

        Yes its simplified version and less time consuming:-)

        Reply
    5. food passion and love

      August 27, 2014 at 3:14 am

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

      Reply
      • Traditionally Modern Food

        August 27, 2014 at 10:12 pm

        Thanku Shannu:-)

        Reply
    6. Chitra Jagadish

      August 27, 2014 at 3:52 am

      Looks yummylicious Vidya. ...:)

      Reply
      • Traditionally Modern Food

        August 27, 2014 at 10:11 pm

        Thanks Chitra:-)

        Reply
    7. srividhya

      August 27, 2014 at 7:13 am

      Nice.. 🙂

      Reply
      • Traditionally Modern Food

        August 27, 2014 at 10:11 pm

        Thanks Sri:-)

        Reply
    8. Charanya

      August 27, 2014 at 7:45 am

      That's an epic recipe <3

      Reply
      • Traditionally Modern Food

        August 27, 2014 at 10:11 pm

        Thanks Charu:-)

        Reply
    9. apuginthekitchen

      August 27, 2014 at 7:55 am

      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

        August 27, 2014 at 10:11 pm

        Thanks a lot Suzanne:-)

        Reply
    10. colemangrady79

      August 27, 2014 at 8:45 am

      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

        August 27, 2014 at 10:09 pm

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

        Reply
    11. whitegirllovesindianfood

      August 27, 2014 at 8:45 am

      Cool! I made masala mathri yesterday!

      Reply
      • Traditionally Modern Food

        August 27, 2014 at 10:06 pm

        Wow that's Awesome:-) you rock bigtime

        Reply
    12. www.ginabriganti.com

      August 27, 2014 at 10:49 am

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

      Reply
      • Traditionally Modern Food

        August 27, 2014 at 10:06 pm

        Thanks Gina:-)

        Reply
    13. swathiiyer

      August 27, 2014 at 12:49 pm

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

      Reply
      • Traditionally Modern Food

        August 27, 2014 at 10:05 pm

        Thanku Swathi:-)

        Reply
    14. MamaD1xx4xy

      August 27, 2014 at 4:11 pm

      These look tasty!

      Reply
      • Traditionally Modern Food

        August 27, 2014 at 5:55 pm

        Thanku:-)

        Reply
    15. Lyfé Wisdom

      August 27, 2014 at 9:12 pm

      kudos for the great cooking!

      Reply
      • Traditionally Modern Food

        August 27, 2014 at 10:05 pm

        Thanku:-)

        Reply
    16. Jeanne Melanson

      August 27, 2014 at 10:09 pm

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

      Reply
      • Traditionally Modern Food

        August 27, 2014 at 10:26 pm

        Thanks Jeanne:-)

        Reply
    17. sherien

      August 27, 2014 at 10:22 pm

      Lovely thattai...and baked version is really good Vidya

      Reply
      • Traditionally Modern Food

        August 27, 2014 at 10:26 pm

        Thanku Sherien:-)

        Reply
    18. Liz

      August 28, 2014 at 12:16 am

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

      Reply
      • Traditionally Modern Food

        August 28, 2014 at 6:17 pm

        Thanks Liz:-) its a great snack

        Reply
    19. spiceinthecity

      August 28, 2014 at 1:00 pm

      Yumm Vidya

      Reply
      • Traditionally Modern Food

        August 28, 2014 at 6:04 pm

        Thanku Naina:-)

        Reply
    20. Sandhya Kripalani

      November 30, 2014 at 1:13 pm

      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

        November 30, 2014 at 6:12 pm

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

        Reply
    21. Rupa G

      January 16, 2015 at 11:20 pm

      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

        January 16, 2015 at 11:29 pm

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

        Reply
    22. Rekha

      September 05, 2015 at 9:32 pm

      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

        September 06, 2015 at 12:10 pm

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

        Reply
    23. Priya

      April 17, 2017 at 12:11 pm

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

      Reply
      • Vidya Srinivasan

        April 17, 2017 at 4:23 pm

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

        Reply

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