Samai Thattai brings the goodness of little millet to your snack bowl. This traditional South Indian treat transforms simple ingredients into something truly special. The combination of millet flour with urad dal and fried gram creates a perfect texture that’s both crispy and satisfying. What makes this recipe wonderful is how it balances nutrition with taste. The black sesame seeds add a lovely nutty flavor, while red chili flakes give just the right amount of heat. Making these at home means you control the quality and freshness. Plus, there’s something so rewarding about creating these golden circles from scratch.
About the Recipe
You should try this recipe because it’s a healthier twist on traditional snacks. Samai (little millet) is packed with nutrients and gives these thattais a unique, earthy flavor. The recipe is surprisingly simple, even for beginners. You don’t need any fancy equipment or hard-to-find ingredients. The best part? These stay crispy for weeks when stored properly. They’re perfect for unexpected guests or when you’re craving something crunchy. The protein from the lentils makes them more filling than regular crackers. And let’s be honest – homemade always tastes better than store-bought.
Why You’ll Love This Recipe
These little golden discs are surely addictive. The texture is what gets me every time – that perfect crunch followed by the nutty flavor of millet. They’re not too spicy, making them perfect for the whole family. I love how versatile they are too. You can enjoy them with your morning tea, pack them for travel, or serve them at parties. The recipe is very forgiving, so don’t worry if you’re new to cooking. The ingredients are wholesome, which means you can snack without guilt. What really wins me over is how long they stay fresh. Make a big batch on the weekend, and you’ll have snacks sorted for days.
Cooking Tips
Don’t add too much water at once when making the dough. The consistency should be firm but pliable. Test your oil temperature with a small piece first – it should sizzle gently. If the oil is too hot, the thattais will brown outside but stay raw inside. Roll them evenly so they cook uniformly. Banana leaves work best, but you can use plastic wrap or parchment paper too. Let them cool completely before storing to maintain crispiness.
Serving and Storing Suggestions
This recipe makes about 20-25 pieces and takes roughly 45 minutes total. Serve them warm with tea or coffee for the best experience. They’re also great with coconut chutney or pickle. Store in an airtight container at room temperature for up to 3 weeks. If they lose crispiness, just pop them in the oven for 2-3 minutes. Perfect for lunch boxes or travel snacks too.
Similar Recipes
- Rice Thattai
- Multigrain Crackers
- Ribbon Pakoda
- Murukku
- Mathri
Nutrient Benefits
Little millet is a powerhouse of nutrition, rich in fiber, protein, and minerals like iron and magnesium. It’s naturally gluten-free and has a low glycemic index, making it great for blood sugar control. The urad dal adds protein and helps with digestion. Black sesame seeds provide healthy fats and calcium. This snack is much healthier than processed crackers and gives you sustained energy without the crash.
Samai Thattai
Ingredients
- 1 cup Samai Flour
- 1/4 cup Urad Dal
- 1/4 cup Fried Gram Flour
- 2 tbsp Bengal Gram Dal
- 1 tsp Black Sesame Seeds
- as per taste Salt
- 1 tsp Red Chilli Flakes
- for deep frying Oil
Instructions
- Sieve the urad dal flour. Keep it aside.
- Soak the bengal gram dal in water for an hour.
- Take a bowl, add all the ingredients except oil and mix well.
- Add water little by little and knead them to a dough consistency.
- Take a banana leaf and place medium size ball of the dough and flatten them.
- Heat oil in a deep frying pan.
- Fry the prepared thattais till light golden brown.
- Drain excess oil and store in an airtight container.
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Frequently Asked Questions
Can I use regular wheat flour instead of samai flour?
Yes, but you’ll lose the nutritional benefits and unique nutty flavor. The texture will be different too. If you use wheat flour, reduce the water slightly as it absorbs less liquid than millet flour.
Why do my thattais turn out hard instead of crispy?
This usually happens when the dough is too dry or the oil temperature is wrong. Make sure your dough is soft enough to flatten easily. Also, maintain medium heat while frying so they cook evenly throughout.
Can I bake these instead of deep frying?
Yes. Brush them with oil and bake at 350°F for 15-20 minutes, flipping once. They won’t be as crispy as fried ones, but they’ll still taste good and be healthier.
What if I don’t have banana leaves for flattening?
No problem. Use plastic wrap, parchment paper, or even a clean kitchen towel. The banana leaf just prevents sticking and adds a subtle flavor, but it’s not essential for the recipe.
1 comment
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