Tamil Style Crispy Rice Crackers

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A beloved street and festival snack from Tamil Nadu, these golden rice crackers shatter with a satisfying snap and carry the warm aroma of cumin, curry leaves, and toasted sesame. Traditionally shaped by hand and fried until brittle, they are incredibly crunchy and pair beautifully with hot chai.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 36 gCarbs
• 1.5 gFiber
• 0.5 gSugar
• 4 gProtein
• 310 mgSodium
• 85 mgPotassium
• 28 mgCalcium
• 1.6 mgIron
• 2 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the dough

• 2 cups fine rice flour
• 1/4 cup urad dal flour (roasted and ground)
• 1 tsp white sesame seeds
• 1 tsp cumin seeds
• 1 tbsp melted ghee
• 1 green chili, finely minced
• 8 to 10 fresh curry leaves, chopped
• 1/4 tsp asafoetida powder
• 1 tsp sea salt, plus more to taste
• 1/4 to 1/3 cup water, as needed

For frying

• 2 cups peanut oil or sunflower oil, for deep frying

Directions

1. In a wide bowl, whisk together the rice flour, urad dal flour, sesame seeds, cumin seeds, asafoetida, and salt. Stir in the melted ghee and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
2. Add the minced green chili and chopped curry leaves, then pour in water a tablespoon at a time, mixing and kneading firmly until a stiff, smooth dough forms that holds together without sticking to your hands. Cover with a damp cloth and rest for 10 minutes.
3. Pinch off small lemon-sized balls (about 25 g each) and flatten each into a smooth round patty roughly 3 inches wide and 1/8 inch thick. Use a fork or skewer to prick the surface several times so the crackers fry without puffing.
4. Heat the oil in a heavy kadai or deep pan to about 350°F (175°C). Test with a small scrap of dough; it should rise steadily to the surface without browning too quickly.
5. Slip 4 to 5 patties into the hot oil and fry on medium heat, flipping once, until golden brown and the bubbling subsides, about 2 to 3 minutes per side. Adjust heat as needed so they crisp through without burning.
6. Drain the crackers on a wire rack or paper towels. Allow the oil to return to temperature between batches and fry the remaining patties the same way.
7. Cool completely before storing in an airtight container; the crackers will turn even crunchier as they cool and stay fresh for up to 2 weeks.

Cook’s Notes

• Keep the dough stiff rather than soft; too much moisture causes the crackers to puff up and absorb excess oil.
• Always prick the surface well before frying to ensure flat, even browning and that signature crispness.
• Maintain steady medium heat throughout frying; oil that is too hot browns the outside before the inside dries out.
• For a festive version, sprinkle a few extra sesame seeds or a pinch of black pepper onto each patty before frying.
• Cool crackers on a wire rack rather than flat on paper towels so steam escapes and they stay shatteringly crisp.

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