Gluten-Free Thattai

Craving a crispy and savory snack that fits your dietary needs? This Gluten-Free Thattai recipe is the perfect twist on the traditional South Indian favorite, made completely free of gluten without compromising on flavor. Crafted with a base of certified gluten-free rice flour and urad dal flour, these thin, crunchy rice crackers come alive with the bold flavors of toasted sesame seeds, curry leaves, and a hint of red chili powder. The dough is effortlessly kneaded, rolled, and pressed into delicate discs before being fried to golden perfection. Ideal for festive occasions or as an everyday teatime treat, this snack is not only irresistibly crispy but also stays fresh for up to two weeks, making it a wonderful make-ahead option. Whether you serve it alongside a hot cup of chai or munch on it straight from the jar, this easy homemade thattai delivers a satisfying crunch in every bite!

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Rice flour (gluten-free certified)
• 2 tablespoons Urad dal flour (gluten-free certified)
• 1 tablespoon Roasted chana dal (powdered)
• 1 teaspoon Sesame seeds
• 1 teaspoon Cumin seeds
• 1 tablespoon Curry leaves (finely chopped)
• 0.25 teaspoons Asafoetida (gluten-free)
• 1 tablespoon Butter or vegan butter (softened)
• 0.5 teaspoons Red chili powder
• 1 teaspoon Salt
• 0.25 cup Water (warm)
• 2 cups Cooking oil (for frying)

Directions

Step 1

In a large mixing bowl, combine the rice flour, urad dal flour, roasted chana dal powder, sesame seeds, cumin seeds, curry leaves, and gluten-free asafoetida.

Step 2

Add the softened butter or vegan butter, red chili powder, and salt to the dry ingredients. Mix thoroughly to ensure the butter is evenly distributed.

Step 3

Gradually add warm water, a little at a time, and knead the mixture into a firm, non-sticky dough.

Step 4

Divide the dough into small equal-sized balls, about the size of a marble.

Step 5

Place a ball of dough between two sheets of parchment paper and press it flat using your fingers or a flat-bottomed bowl to form a thin disc (about 3-4 inches in diameter).

Step 6

Repeat this process for the remaining dough balls. To prevent sticking, transfer the discs to a clean kitchen towel or parchment paper.

Step 7

Heat the oil in a deep frying pan over medium heat until it is hot but not smoking (around 350°F or 175°C).

Step 8

Carefully slide 2-3 discs into the hot oil, making sure not to overcrowd the pan.

Step 9

Fry the thattai until golden brown and crisp, flipping occasionally to ensure even cooking. This should take about 2-3 minutes per batch.

Step 10

Remove the fried thattai from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Step 11

Allow the thattai to cool completely before storing them in an airtight container. They can be enjoyed immediately or kept fresh for up to 2 weeks.

Nutrition Facts

Serving size	704.8 grams (704.8g)

Amount per serving	% Daily Value*
Calories	4841

Total Fat 489.70g	628%
Saturated Fat 74.50g	373%
Polyunsaturated Fat 0.70g
Cholesterol 31mg	10%
Sodium 2380mg	103%
Total Carbohydrate 112.20g	41%
Dietary Fiber 7.50g	27%
Total Sugars 1.10g
Protein 14.10g	28%

Vitamin D 9IU	45%
Calcium 77mg	6%
Iron 4mg	24%
Potassium 388mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 89.7%

Protein: 1.1%

Carbs: 9.1%