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Baked Thattai

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


  • 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


  • 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


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  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
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