Thattai is a beloved South Indian snack, traditionally prepared for festivals and family occasions. This recipe offers a healthier baked version that retains the crispiness and flavor of the classic deep-fried treat while using much less oil.
Why Thattai?
Thattai is a popular crunchy snack that pairs perfectly with coffee or tea. It is commonly made during Krishna Jayanthi (Gokulashtami/Janmashtami) and Diwali. Compared to many other South Indian snacks, thattai is relatively quick to prepare and stores well for several weeks, making it a convenient everyday treat.
While my mother traditionally deep-fries them, I prefer to bake snacks where possible to reduce oil without sacrificing taste. For the best baked thattai, use a fine rice flour — either homemade or a reliable store-bought brand.
When my mother-in-law recently visited, she packed a large box of homemade thattai and we snacked on them all day. Inspired by those memories and by a successful baked seedai experiment, I adapted the thattai recipe for the oven. Thattai is similar to seedai, with red chilli powder added for heat. The result: crisp, flavorful thattai with minimal oil.
This oven-baked version keeps the texture crisp and the taste authentic. Below is the complete recipe, including a simple method for making urad dal flour at home and a few helpful notes and variations.
Baked Thattai
Preparation time: 5 mins | Cooking time: 25–30 mins
Recipe Category: Snacks
Baked Thattai
Ingredients
- Rice flour – 1 cup
- Urad dal – 2 tbsp (roasted and ground into flour)
- Butter – 3 tbsp, melted and at room temperature
- Red chilli powder – 1/4–1/2 tsp (adjust to taste)
- Salt – to taste
- Asafoetida – generous pinch
- Sesame seeds – 1/4 tsp (optional)
- Oil – for greasing (coconut oil recommended)
Instructions
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Prepare urad dal flour: Dry roast 1/4 cup whole urad dal on medium-low heat until golden brown. Let cool and grind to a fine powder.
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Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper and lightly grease it.
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Dry roast the rice flour on low flame for 2–3 minutes, stirring continuously. Do not let it change color; this removes rawness and improves flavor.
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In a wide bowl, combine the roasted rice flour, 2 tbsp of the urad dal flour, salt, asafoetida, sesame seeds (if using), and chilli powder. Sieve if you prefer a finer mix, especially with homemade flours.
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Add the melted butter and mix thoroughly. Add water a little at a time and knead into a soft, pliable dough.
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Grease your palms with oil. Pinch small portions (about 1 tsp to 1 tbsp, based on the size you prefer), roll into smooth balls, and flatten them gently on your greased palm to form 2–3 inch discs. Place them on the prepared tray.
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Bake for 12–15 minutes, then carefully flip each thattai, grease the surface lightly, and bake for another 12–15 minutes until crisp and golden. Baking times may vary by oven, so watch closely to avoid overbrowning.
Video
Notes
- Cumin seeds, sesame seeds, curry leaves, or chana dal can be added for extra texture and flavor.
- If frying, use medium-low heat for even cooking and a crisp finish; for this recipe, baking gives a lighter result with less oil.
- Store-bought rice flour is convenient; to make your own, soak raw rice for 30 minutes, dry thoroughly, and grind to a fine powder.
- Roasted gram flour (pottukadalai flour) can be used as an alternative to urad dal flour.
Ingredients:
Rice flour – 1 cup
Urad dal flour – 2 tbsp (roasted and ground)
Butter – 3 tbsp, melted and at room temperature
Red chilli powder – 1/2 tsp (heaped), adjust to taste
Salt – as needed
Asafoetida – generous pinch
Sesame seeds – 1/4 tsp (optional)
Oil – to grease (coconut oil recommended)
Method:
1. Roast and grind urad dal to make the dal flour. Cool completely before grinding.
2. Preheat oven to 350°F (175°C). Line and grease a baking tray.
3. Dry roast rice flour on low heat for 2–3 minutes to remove rawness. Cool.
4. Combine rice flour, urad dal flour, salt, asafoetida, sesame seeds (if using), and chilli powder. Sieve if using homemade flours for a finer texture.
5. Add melted butter, mix well, and add water gradually to form a soft, pliable dough.
6. Grease hands, shape small balls, flatten into discs about 2–3 inches across, and arrange on the baking tray.
7. Bake 12–15 minutes, flip and grease lightly, then bake another 12–15 minutes until crisp and lightly golden. Cool completely before storing.