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Thattai / Savoury Rice Crackers – Basic Version

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We call this snack at home as Chekkalu(Telugu name) but it is very
well know for its Tamil Name – Thattai. It is nothing  but a flat rice
savory crackers deep fried in oil which is mostly prepared during the
festival seasons in India.

A week before Diwali festival, I thought of preparing thattai as one my Diwali snacks and I called my granny to get notes of it. She suggested me few versions. After checking the availability of the ingredients for all versions, I chose this version as I found it was easy. I had helped my granny many times to make thattai but this was the first time I prepared it without anyone’s help. Though this version sounds easy, It needs quite a lot patience to make perfect shaped thattai and it is again depending on how better you make the dough. So, while making dough take care at each step when you add water.

If you love thattai with a cup of tea, then,
you will not prepare only for festival. ๐Ÿ™‚ 

Here comes the recipe!!!

Basic Information:
Preparation Time: 45 minutes
Cooking Time: 20 minutes

Makes : 30-40 Thattais (approx count)



Rice flour – 2 cups

Channa Dal – 2 tablespoons (soaked in warm water for 15 minutes and drain while adding)

Sesame seeds – 1 teaspoon

Red chilli powder – 1 teaspoon

Asafoetida – a pinch

Salt – to taste

Butter/Vanaspati/Hot oil – 2 tablespoons

Curry leaves – 3 strings

Oil – for deep frying

Water – 1 cup


1) Combine all the ingredients except water and oil in a mixing bowl.

2) Heat water and add to the mixing bowl little at a time till you form a smooth dough. See to the salt and spicy and adjust accordingly. The temperature of water should be above luke warm and below the boiling point.

3) Divide the dough into small  size (approx 1 inch) balls. Place the ball in oil coated ziploc bag or cling wrap or any food wrap. Press in evenly with your fingers to form round shape. Below are few other methods that you can try to make thattai. Choose any one to which you are comfortable.

      (3a)  After placing the ball in oil coated Ziploc bag, place another Ziploc bag above it(I used large cling wrap and in one corner placed the ball and used the other corner to cover it) and press it evenly using a flat 2-3 inch diameter cap of container.(I used Nutella bottle’s cap) This way you can get a even, round shape.

      (3b) Roll like chappathi and cut them into round shape using a cookie cutter. But for this version, It is little difficult to do this method.

4) Once you made the thattais, place them in a clean white damp cloth or in a newspaper.

5) Now heat oil in a wide pan. check the oil temperature by dropping a very small pinch of dough. If it comes out to the surface of the oil, drop the thattais one by one and deep fry them in a batch. At a time you can add 4-5 thattais. Fry it in medium temperature for best results.

6) When the thattai turns to golden brown remove from oil and place in the bowl containing a paper towel to absorb the excess oil.

7) Cool to room temperature and store in a air tight container. It can be stored upto 2-3 weeks.


1)  If you are not getting round shape, don’t worry but make sure you are getting some shape and able to place in the oil without breaking it. If it breaks, the dough is not in the correct consistency.

2) Increase the channa dal quantity to your personal preference.

3) Adding hot oil instead of butter will make the thattai to absorb less oil while deep frying.

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Delicious crispy ones!! Love with a cup of tea, love your clicks very creative!!
I had an award waiting for you at my space 4 days back, did you collect it dear:-))??


Chekkalu look perfect!

Sensible Vegetarian

I absolutely love them Uma with a hot cup of tea. I can see how crispy are they from your clicks.

Reshmi Mahesh

Love these crispy snack….yum…Lovely clicks..


crispy snack….. nice clicks

Santosh Bangar

ccrispy snack with cup of tea


very yummy and crispy snack !!

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This is an all time super hit recipe in our house. But many times, I don't have patience to make this,instead press them into murukku! ๐Ÿ˜‰

Looks crisp and yumm!

Priya Sreeram

uma looks like it has come out great, nice pictorials; the last click sums it all


beautiful clicks..thattai looks cute and crispy…

Prathima Rao

Perfect rounds..Sometime I find the ones we do curl up at the ends..Yours look so perfect & too tempting!!
prathima Rao
Prats Corner


Perfect thattais, crispy and yummy…lovely clicks too

Kaveri Venkatesh

Crispy and crunchy thattais…they are very addictive


Perfect shape delciious looking n looks too good..


All time favorite snack .. looks yummy.

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Crispy snack…….. well presented


This is exactly how my mom makes,you made me feel nostalgic ๐Ÿ™‚ Wonderful clicks and thattais


Crispy n yummy snack,nice presentation.


wow crispy and perfectly shaped….awesome all time fav….

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Nalini's Kitchen

delicious and crispy snack,we make it slightly different,your version sounds good.An award is waiting for you,stop by at my space.

Priya Suresh

Prefect looking thattais, super tempting and addictive..

Hamaree Rasoi

Simply delicious and crispy looking thattais.

Hamaree Rasoi

Suja Manoj

Crispy and yummy snack..perfectly it


These look very delicious and I'm curious to make them, but what do you mean by "Heat water and add to the mixing bowl"? To a boil or just to a body temperature?


Rice crackers look very crispy and yummy. Nice recipe and you have explained very well. Love to try this soon. Thanks for sharing dear. Bookmarked.


delicious to snack on

Rinku Naveen

Ha..the thattai looks so crisp and yumm..Perfect tea time snack.

Menaga Sathia

super crispy snacks,looks perfect!!

Sangeetha M

i have tried this many times and never successful ๐Ÿ™
yours looks so thin n crisp..again will try this with your guidelines n let u know…nice clicks Uma!!


I love crispy snacks!
Your blog is very interesting! I will follow !

Vineetha Sush

Who can resist such crispy ones…yumm yumm..

Biny's Recipes

wow try it making next week…..nice to snack on

Sobha Shyam

perfect and delicious thattai..crispy ones..


PERFECTION! They are super addictive I bet. Lovely pics as ever ๐Ÿ™‚


@Mushitza, Thanks for stopping by, the water temperature should be below boiling point and above the luke warm. Also, if you add hot oil(not boiling) instead of butter it will help to less absorbtion of oil while deep frying.


delicious and crunchy thattai


wow!!so crispy & easy to make snack!!want to give it a try!!
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Manju @ Manjus Eating Delights

mmmmmm, i love these kinda crackers…perfect snack item!! n they do look so thin n crispy…Crunch!! ๐Ÿ˜‰



Crispy crunchy thattais ๐Ÿ™‚ Beautiful clicks!


super thin & crunchy thatais = yum and I would love that with my tea ๐Ÿ™‚


I have never even thought about making rice crackers at home! This sounds perfect!


I tried this today. It came out well, we enjoyed crispy thattais. Thanks a lot,Uma ! – Celina.


Thanks Celina dear. ๐Ÿ™‚