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 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
