Thattai / Chekkalu / Rice Crackers - Diwali Snacks

These lovely munchies are great tea time snacks. These crackers need a little experience even though it looks easy to make. The photos I posted here are my 2nd (1st and 2nd photo) and 3rd (3rd and 4th photo) experiences.  The first time when I made these they were not crunchy and over cooked. I just didn't what to do with those.. But now I can make nice, crunchy rice crackers.


Thattai / Chekkalu is made with Rice Flour, Urad dal flour and few other ingredients. There are many varieties to make these . You can add channa dal or Dalia to it. Channa dal needs to soaked in water for an hour but Dalia can be added directly. You can also make a fine powder with Dalia and add it to rice flour and Urad dal.

I like Rice flour, Urad dal flour, Dalia flour, soaked channa dal version which gives the best results.

Ingredients (Makes 16)

1 cup Rice Flour

2 tablespoon Urad Dal

2 tablespooon Channa Dal
2 tablespoon Dalia (Optional)

1 tablespoon White Sesame Seeds

2 tablespoon Ghee

3/4 teaspoon Salt

Oil for deep frying

1. Soak Channa Dal in Water for an hour. Dry roast urad dal till light brown. Make a fine powder with it. Grind Dalia to a fine powder (optional).

2. Mix all other ingredients and urad dal powder. Add water little by little (takes about 3/4 cup of water ) and make a smooth dough. Grease your hands with oil and make 16 small lemon sized balls with the dough.

3. Heat oil for deep frying . Grease a zip lock or any other plastic cover with oil. Grease your hands again and flatten the dough to a very thin circle. Keep 2-3 ready.

4. When oil is hot, turn the flame to medium and slowly take the dough from the cover and gently place it in oil. When the bubbles in oil reduces and thattai turns to light brown turn it onto other side, let it to light brown and then take it out of oil.    

5. Store it in a airtight container and enjoy your tea time with these crunchies.