29 April, 2015
Crunchy Thattai with a Twist- A Savory Snack for Diabetes Friendly Thursdays (gluten-free, vegan)
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Now, I must mention that this is only a mock “Thattai”, a south-Indian fried snack in which rice flour is the main ingredient. I have named it thattai because this tastes very much like it. The twist is that rice flour or starch is the ingredient in the smallest amount! The main base is with almond and lentil. I have a lot of almond meal that is left over from homemade almond milk. I freeze these packets and use them in various ways. Here’s a good way to use up the fiber!
If you do not make almond milk at home, store-bought almond meal/flour can be used, or simply grind up some almonds for a substitute.
How does this fit into a diabetic friendly diet? Almond meal/flour is rich in fiber. Combined with protein (from lentil flour and oats) with a little bit of starch, it makes a great ‘slow-carb’ snack. This crisp, cracker-like snack is the perfect accompaniment to your afternoon tea. Not just for diabetics, this is good for everyone!
Crunchy Baked Thattai with almond flour (gluten-free, vegan)
Ingredients:
almond meal- 1 cup
roasted urad flour- 1/2 cup (I dry roasted store-bought urad flour)
oat flour- 1/4 cup (can use quick oats ground in a dry grinder)
rice flour- 1/3 cup + 1 tbsp.
sesame seeds- 1-2 tbsp.
baking powder- 1/2 tsp.
melted coconut oil- 2 tbsp.
water- about 1/3 cup
spices:
turmeric powder- 1/4 tsp.
dried curry leaves (crushed)- 2 tbsp.
red chilly powder- 2 1/2 tsp.
salt- to taste
Method:
1. Combine almond meal and flours with baking powder, salt, sesame seeds and spices.
2. Add coconut oil and then water slowly while mixing with hands to form a firm dough.
3. Preheat oven to 400 °F.
4. Roll out into a thin sheet between parchment paper. Cut out desired shapes with a cookie cutter. Alternatively, flat discs can be made with hands.
5. Place on an aluminum baking tray lined with parchment paper. Bake for 15-17 minutes or till golden.
6. Cool and store in an airtight box.
Disclaimer: I am not a nutritionist or dietitian. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet.
Check the other recipes from my DFT blogger friends:
Sonal: Lemon Pepper Crackers
Swati: Baked Oats and Methi Crackers
Chahat: Baked Methi Pooris
Anupama: Baked Roasted Red Rice Nippattu with Oats
Shailaja: Manakish Middle Eastern Bread
Prachi: Ultimate Multigrain Baked Mathris
Suchitra: Masala Peanuts Spicy Pan Roasted
Srividhya: Baked Masala Peanuts
19 thoughts on : Crunchy Thattai with a Twist- A Savory Snack for Diabetes Friendly Thursdays (gluten-free, vegan)
Super healthy and crunchy crackers….Awesome!!
thank you, Malar!
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This is wonderful Apsara! I am bookmarking this recipe to try soon. ❤️❤️
Thanks, Sonal. Do try this, and let me know. ♥
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Looks delicious! I like all crunchy snacks and this fits in that list!
Yes, crunchy truly describes this. It has already disappeared in my house.
Pingback: Baked Masala Peanuts with Flax seeds and Oats– Diabetes Friendly Thursdays | Vidhya's Vegetarian Kitchen
when they look and sound as good as these – who can resist Apsara?!
thank you, Anu. Do try this!
Pingback: Baked Masala Peanuts with Flax seeds and Oats– Diabetes Friendly Thursdays | Vidhya’s Vegetarian Kitchen
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hi Apsara,
Thanks for this recipe as well. I do baked thattai, with regular ingredients, minus the frying – meaning, I use a lot more rice powder. This recipe is a good alternative- oats powder and Almond flour. I get Almond flour in Costco…so that’s good. Thanks again!
You’re welcome, Apara. Hope you try this!
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What can I substitute for the urad flour which I do not have? I just made my first batch of almond milk (worked great for a first time) and I do want to use the pulp. Thank you
Hi Valerie, rice flour or tapioca flour/ starch would be a good substitute. Not brown rice flour though, it tends to be bitter in baked stuff. Let me know how it turns out!
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