Baked Thattai

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Thattai is one of my favorite snacks. When my mother in law came to visit us, she used to prepare thattai and put them in big box. We snack them all day. On krishna jayanthi, i wanted to do some thattai. Generally they are deep fried in oil.  After seeing 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 in my FB page. Somehow it took me so such time to draft this post. Thanks to everyone who messaged me in FB for thattai recipe, and sorry for the delay in posting it.

Baked Thattai

Preparation time:  5mins  |  Cooking time: 25 – 30 mins

Recipe Category: Snacks

Ingredients:

Rice Flour- 1 cup

Urad Dal – 2 tbsp

Butter – 3tbsp

Red Chilli powder – 1 tsp heaped (Adjust according to your spice level)

Salt – as needed

Asafoetida – 1/8 tsp

Oil – to grease

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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 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 in low flame for 2/3 minutes. Do not overcook till they change color
  • In a wide vessel, add the rice flour and 2 tblsp of urad dal flour and salt. Sieve them for even mixing. Add asofetida and chilli powder to sieved flour and mix well

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  • Add water slowly and knead them into a pliable dough

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  • Grease your hands with coconut oil and make small balls (approximately 1 tsp dough). Flatten the balls on greased palm (2-3 inch in diameter) and carefully place on baking tray
  • Bake in the preheated oven for 12 – 15 minutes. Then flip over very carefully and bake for another 12-15 minutes

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My Notes:

  • Cumin seeds, sesame seeds, curry leaves and Chana Dal can be added
  • If you are frying, the thatti has to be fried in a medium low flame, as it will help for even cooking. Heat oil in a pan, When the oil becomes hot gently put the thattai to the oil. Cook till the hissing sound of oil subsides.
  • I used the store-bought rice flour. Alternatively you can wash and soak the raw rice for 1/2 hours and dry them in a cloth till moisture completely dries, and grind them into fine powder
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44 thoughts on “Baked Thattai

  1. Rupa G January 16, 2015 at 11:20 PM Reply

    Always loved thattai! Mom makes superb ones….but I hate frying business..always thought if baking would work or not. Now I know I can try a hand at it, thanks to you. Am going to make this one day!

  2. Sandhya Kripalani November 30, 2014 at 1:13 PM Reply

    Superb version vidya..baked version is good. I tried with gram flour instead of urad dhal flour.
    Baking idea was great!

  3. spiceinthecity August 28, 2014 at 1:00 PM Reply

    Yumm Vidya

  4. Liz August 28, 2014 at 12:16 AM Reply

    is there nothing you can’t do with lentils? 🙂 What fun these must be! Better than bagged chips for sure.

  5. sherien August 27, 2014 at 10:22 PM Reply

    Lovely thattai…and baked version is really good Vidya

  6. Jeanne Melanson August 27, 2014 at 10:09 PM Reply

    Thank you for sharing this with us! It looks like a great snack!

  7. Lyfé Wisdom August 27, 2014 at 9:12 PM Reply

    kudos for the great cooking!

  8. MamaD1xx4xy August 27, 2014 at 4:11 PM Reply

    These look tasty!

  9. swathiiyer August 27, 2014 at 12:49 PM Reply

    I love the baking touch you give to the traditional recipes. good job Vidya.

  10. www.ginabriganti.com August 27, 2014 at 10:49 AM Reply

    The toasting of flour to add more flavor is easy and so smart. Your snack looks delicious, as always.

  11. whitegirllovesindianfood August 27, 2014 at 8:45 AM Reply

    Cool! I made masala mathri yesterday!

  12. colemangrady79 August 27, 2014 at 8:45 AM Reply

    Thank you for this recipe. What is Urad Dal ? If this is not added will it not come out right? Looks good crunchy and the dice kick I love.

  13. apuginthekitchen August 27, 2014 at 7:55 AM Reply

    Seeing this post and other wonderful Indian bloggers reminds me how little I know about Indian food, it’s one of my favorites to eat but I really know so little about it. Lovely recipe, nice that it’s baked, avoiding the oil for health reasons although I am sure fried would be great too!

  14. Charanya August 27, 2014 at 7:45 AM Reply

    That’s an epic recipe ❤

  15. srividhya August 27, 2014 at 7:13 AM Reply

    Nice.. 🙂

  16. Chitra Jagadish August 27, 2014 at 3:52 AM Reply

    Looks yummylicious Vidya. …:)

  17. food passion and love August 27, 2014 at 3:14 AM Reply

    Wow…i can imagine the crispiness rt frm here vidya!Yum

  18. Tandy | Lavender and Lime August 27, 2014 at 2:39 AM Reply

    I have never heard of these before! And I would use the store bought rice flour as it is much easier than making your own 🙂

  19. Lori August 27, 2014 at 2:08 AM Reply

    I see why you would snack on these all day long! Yum!

  20. Malar August 26, 2014 at 11:46 PM Reply

    Vidya full fledged baking 😀 too good, did it taste the same as we deep fry? I need to try all your recipes soon dear !!!

    • Traditionally Modern Food August 26, 2014 at 11:49 PM Reply

      Yes Malar it was crispy and we didn’t find any difference in tasye 🙂 got sabudana today, guess what;-)

      • Malar August 27, 2014 at 12:49 AM

        That’s cool Vidya, very soon will try this 🙂 baking sabudana vada 😉 go ahead you will love it 🙂

      • Traditionally Modern Food August 27, 2014 at 10:14 PM

        Sure dear:-) will try and let you know

  21. Liz August 26, 2014 at 11:45 PM Reply

    This looks delicious even though I don’t know exactly what it’s!

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