Ingredients:

• 1 cup rice flour

• 1/4 cup roasted gram flour (besan)

• 2 tablespoons urad dal flour

? 2 tablespoon peanuts

• 1 tablespoon melted butter or ghee

• 1 teaspoon sesame seeds

• 1/2 teaspoon red chilli powder (adjust to taste)

• A pinch of asafoetida (hing)

• Curry leaves, finely chopped (optional)

• Salt to taste

• Water, as needed

• Oil for deep frying

Instructions:

1. In a large mixing bowl, combine the rice flour, roasted gram flour, urad dal flour, melted butter or ghee, sesame seeds, red chili powder, asafoetida, curry leaves (if using), and salt. Mix well to combine all the ingredients.

2. Gradually add water to the mixture, little by little, and knead it into a firm dough. The dough should not be too dry or too sticky. Adjust the water accordingly.

3. Divide the dough into small lemon-sized portions and shape them into smooth balls.

4. Place a ball of dough between two sheets of greased plastic wrap or banana leaves.

5. Flatten the dough ball with your hands or using a flat-bottomed bowl, applying gentle pressure, to form a thin, round disc. Aim for a thickness of about 1/8 inch.

6. Carefully remove the flattened disc from the plastic wrap and place it on a clean, dry surface. Repeat the process with the remaining dough portions.

7. Heat oil in a deep frying pan or wok over medium heat.

8. Gently slide a few thattais into the hot oil and fry them until they turn golden brown and crispy. Flip them occasionally for even frying. It usually takes about 2-3 minutes per batch.

9. Once they are done, remove the fried thattais from the oil using a slotted spoon and drain excess oil on a paper towel.

10. Repeat the process with the remaining flattened discs, frying them in batches.

11. Allow the thattais to cool completely before storing them in an airtight container.

Thattai is a wonderful snack to enjoy on its own or with a cup of tea or coffee. It can be stored for several weeks in an airtight container, maintaining its crispness. Enjoy!