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Thattai (Rice Crackers) Recipe by Manjula

Today I will be making crispy rice cracker which is also known as thattai. This is a popular South Indian snack which is made with rice flour and few spices. Thattai is both vegan and gluten free. These rice crackers are great snack to have on hand in your pantry. This recipe will make about 30 thattai (rice crackers). To make these thattai (rice crackers) we will need: 1 cup rice flour 1 tablespoon sesame seeds (til) 1 teaspoon of chana dal 3/4 teaspoon of salt 1/8 teaspoon of asafoetida (hing) 1/2 teaspoon of ginger paste 1 green chilli finely chopped 2 tablespoons of oil Approximately 1/3 cup of water. We also need oil to fry. I am ready to make the dough. Rice flour Sesame seeds Chana dal Asafoetida Salt Green chillies Ginger Oil Now mix it well. So this will become little crumbly. Now we are going to add the water. Add the water slow. We have to make a firm dough. Dough should be firm but smooth. I have used almost half a cup of water. This dough is firm, but still smooth. And now I am ready to roll the crackers. Divide the dough into about 30 equal parts. I have divided the dough into 30 equal parts and I am ready to make thattai (rice crackers). Heat is on, medium. And I am going to roll them between two plastic sheets. It’s easy to roll and I am using the zip lock bags. So I am ready to roll. So put one piece of dough between two sheets of paper and roll it. In about 2.5 inch diameter. Just pick up and put it right in the oil. And it should sizzle. As you see it will come up slowly. Do it another one. Corners will not be very smooth. Just put them enough, so it will cover the frying pan. But don’t overcrowd it. They have all come up. So now just turn them over. It has a very nice color. So this should take about 2 minutes of frying time. And both sides should have the same light golden brown color. These are ready. So I will take them out. Put them over the paper towel so that will
absorb the extra oil. And let’s do more. So just roll it with light hand and just lift it. Put it in here. Do it another one. Just make sure you are not going to overcrowd the frying pan. So crackers should look light golden brown and they should not be cooked on very
high heat. They will not be otherwise crispy. So it will take about 2 minutes of frying
time. So these are looking nice.
So I am going to take them out. Rice crackers or thattai is looking great. They are crispy and crunchy. Like I said this is a popular South Indian snack. In North India they have similar crackers known as mathris. But they are not gluten free. They are made with all purpose flour. Enjoy these rice crackers with cup of hot chai. Thank you. Till we meet again, check out more recipes

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66 thoughts on “Thattai (Rice Crackers) Recipe by Manjula

  1. hello, ma' you have a recipe book.. if not, I think you should publish your own cookbook. Your recipes are simple and amazing ^_^

  2. I was wondering if maybe a tortilla press would work to flatten the dough. The two plastic pieces made me think of it. By the way, I love your channel!

  3. I plan to make these. What dip/spread/or cheese would you think would go well with them? Hopefully will be served on my graduating tea

  4. The "one cup" that you show in this video is way bigger than the American one cup measure. When I used just one cup of that I had something the consistency of thin pancakes. I had to add at least another cup of flour to make the dough stick together and spread without falling apart.

  5. Thank you chef Manjula i made potato curry yesterday with yogurt it was very delicious my family loves it. I eat with chapati.

  6. Hi Manjula Ji, Thattai is a traditional south indian snack, and I am happy you showed us this recipe. Just for your information, Thattai tastes very good when you add some finely chopped curry leaves( kari patha) the chana daal should be soaked in water before adding it to the rice flour, also if you add a tablespoon of udad daal flour to the rice flour, the texture of your tattoo is going to be great and more flavorful. For those who are not allergic to peanuts, may add roasted peanuts to the dough before frying.

  7. I would like to know if these can be baked and if yes at what temperature and how long for…..I can not have any oil at all in my diet. cheers

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