Indian
Vegan
Gluten freeThattai
Crisp rice flour crackers
தட்டை: thin, crisp rice-flour crackers flecked with soaked chana dal, curry leaves, chilli and sesame, patted by hand for Deepavali
Thattai means flat, and that is the whole secret: these Tamil rice crackers are patted out so thin you can see light through them, then fried until they crack like glass. Soaked chana dal pops inside each one for little nubs of crunch, torn curry leaves crisp in the oil, and roasted urad powder gives a savoury, biscuity depth. They fill tins for Deepavali and Gokulashtami across Tamil Nadu; in Karnataka a thicker cousin with peanuts is called nippattu, and in Andhra chekkalu. Many homes add butter to the dough; this version uses hot oil, which keeps it vegan and just as crisp. Use gluten-free asafoetida for a gluten-free batch. Chef's tip: pat them out on a sheet of oiled plastic or a banana leaf, then peel each one straight into the oil; lifting by hand tears thin dough.
- Prep
- 40 min
- Cook
- 25 min
- Difficulty
- Medium
- Serves
- 10
- Per serving
- 190 kcal
Ingredients
For the dough
- 2 tbsp chana dalsoaked in water for 30 minutes and drained
- 7 oz rice flourlightly dry-roasted and cooled
- 2 tbsp urad dal powderdry-roast urad dal till golden, then grind fine
- 1 ½ tsp red chilli powder
- 1 tsp white sesame seeds
- 12 curry leavestorn
- ¼ tsp gluten-free asafoetida
- 1 tsp salt
- 3 tbsp groundnut or sunflower oilhot
- ½ cup waterabout
For frying
Tick what you have; the rest goes in the basket.
Method
0/6 doneStep 1: Mix 7 oz rice flour, 2 tbsp urad dal powder, 1 ½ tsp red chilli powder, 1 tsp white sesame seeds, 12 curry leaves, ¼ tsp gluten-free asafoetida, 1 tsp salt and the drained 2 tbsp chana dal in a bowl.
Step 2: Pour over the hot 3 tbsp groundnut or sunflower oil and rub it in, then add ½ cup water a little at a time and knead to a soft, smooth dough that doesn't crack at the edges when pressed.
5 minStep 3: Heat 3 cups groundnut or sunflower oil, for deep-frying in a kadhai over a medium heat to about 350°F.
Step 4: Oil a sheet of plastic. Take a gooseberry-sized ball, set it on the sheet and pat it out with oiled fingers into a thin 6–7 cm round. Prick 4–5 times with a fork so it doesn't puff. Common mistake: making them thick; they then go hard rather than crisp.
Step 5: Peel each thattai into the oil and fry 5–6 at a time for 4–5 minutes, turning once, until golden and the bubbling stops.
20 minStep 6: Drain on kitchen paper and cool completely before storing airtight for up to 3 weeks.
KrazyBadal
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Perfect for:Diwali