Thattai recipe

Dry roast urad dal till the dal is hot. Take the roasted urad dal in a mixer. Grind it to smooth powder. Add the urad dal flour to a sieve. Sieve thoroughly to get rid of any lumps or coarse flour. Set this urad dal flour aside.

Add 1 cup of rice flour in a heavy-bottomed pan. Dry roast rice flour till its warm

Take a pan, add rice flour, 1/2 tbsp of ground urad dal flour, salt, red chili powder, hing, curry leaves, roasted gram, butter and mix it well. Sprinkle water and mix all these ingredients to make it a thick dough.

Take a zipper paper, spread oil in the paper, make a small ball of the flour, and keep it on the paper. Grease the palm with oil and press the ball to flatten it. Make the patties really thin and prick each thattai with a fork or a toothpick in many places.

Heat the oil in a heavy bottomed pan. Slowly turn the zipper over your palm. The greased plastic will enable flattened thattai to slip on your hands easily. Gently drop 2-3 flattened thattai in oil. Keep the flame low and allow the thattai to get fried..Turn them to cook evenly until golden yellow/ deep brown. Allow the thattai to cook till all the bubbles cease and also keep the flame in medium till the thattai is cooked completely. Drop them on a paper towel to drain excess oil. Once cooled, store them in an air tight container.

Store in airtight containers and serve as a snack