Thattai

🔥 Prep

• Measure out 250 g rice flour.
• Measure out 2 tbsp urad dal flour.
• Measure out 2 tbsp chana dal (roast and grind into a fine powder if not already).
• Measure out 0.25 tsp asafoetida.
• Measure out 1 tsp sesame seeds.
• Measure out 1.5 tbsp butter.
• Measure out 1 tsp chilli powder.
• Measure out 1 tsp salt.
• Measure out 150 ml water.
• Keep 400 ml oil ready for deep frying.

🔥 Cook

• 1. In a large bowl, mix the rice flour, urad dal flour, ground chana dal, asafoetida, sesame seeds, chilli powder, and salt until evenly combined.
• 2. Add the softened butter and rub it into the dry mixture with your fingertips until it resembles coarse crumbs.
• 3. Gradually pour in the water while stirring to form a smooth, pliable dough; knead for 2 minutes until no cracks appear.
• 4. Pinch a small portion of dough, roll it into a ball about the size of a walnut, then flatten it between your palms or with a rolling pin into a thin disc of roughly 5 cm diameter.
• 5. Heat the oil in a deep pan over medium heat until it shimmers; test by dropping a tiny piece of dough – it should sizzle and rise to the surface within 3 seconds.
• 6. Gently slide the flattened discs into the hot oil, ensuring not to overcrowd; fry for 2 minutes on one side until the edges turn light golden.
• 7. Flip the discs using a slotted spoon and fry for another 2 minutes until both sides are crisp and golden‑brown.
• 8. Remove the thattai with the slotted spoon, letting excess oil drain, and place them on a plate lined with paper towels to absorb any remaining oil.
• 9. Allow the thattai to cool completely; they will become crispier as they cool.

🔥 Serve

• Arrange the cooled thattai on a serving platter as a snack or accompaniment to tea.
• Pair with coconut chutney, tomato‑onion chutney, or a spicy mint dip for extra flavor.
• Serve at room temperature; they stay crisp for several hours if stored in an airtight container.