What Is Thattai

Thattai is a traditional South Indian snack that’s flat, disc-shaped, and deep-fried to crispy perfection. Made primarily with rice flour and urad dal flour, Thattai gets its name from the action used in shaping it-dough balls are placed on a greased sheet or banana leaf and flattened (or “thattified”) with fingers before frying. This unique step gives the snack both its name and its iconic thin, crunchy texture.

Also known as Thattu Vadai, Thattuvadai, Kara Thattai, Chekkalu (Andhra), or Nippattu (Karnataka), these crispy rice crackers are flavored with red chili powder, curry leaves, asafoetida, and roasted chana dal, making them crunchy, spicy, and addictive. Naturally vegan and gluten-free, this traditional South Indian snack is enjoyed as a tea-time treat, festive snack, or travel-friendly dry snack.

Though its shape and texture resemble Papdi used in Indian chaat recipes, Thattai has a very distinct taste profile. A well-made Thattuvadai should be super crisp and crunchy with a good snap when broken, yet not overly hard to bite-perfectly balancing texture and flavor. In some South Indian homes, sweet Thattai is also prepared, though I haven’t had the chance to taste it yet.