Thattai is a famous traditional snack made during festival time in Tamilnadu. A best evening tea time snack.

Ingredients:

• 1 cup - Rice flour
• ¼ cup - Roasted bengal gram flour( pottukadalai maavu)
• ¼ cup - Gram flour (Kadalai maavu/besan)
• 1 tsp - Cumin seeds
• ½ tsp - White sesame seeds
• 2 tbsp - Roasted peanuts (crushed)
• 2 tbsp - Bengal gram(kadalai paruppu)
• 2 tbsp - Freshly grated coconut
• 1 tsp - Red chili powder
• ¼ tsp - Asafoetida powder
• 1 pinch  - Baking soda
• 1 tbsp - Butter
• 8 or 9 nos - Curry leaves (finely chopped)
• Salt as per taste
• Water as needed
• Oil for deep frying

Preparation method:

1. Wash and soak Bengal gram in water for at least 45 minutes. Keep it aside.
2. Grind roasted Bengal gram to a fine powder. Keep it aside
3. Take a wide bowl, add all ingredients in the list along with required water and mix everything well to form a stiff dough(like chappathi dough). Make small balls (gooseberry sized) out of it.
4. Take a Zip lock bag or plastic cover grease it with oil. Take a ball and flatten it using your palm; carefully take it from the plastic sheet and keep it aside.
5. Prick flattened dough with a fork to avoid puffing up; before adding it to oil. Heat oil, keeping in medium flame carefully drop them and deep fry until golden brown.
6. Drain excess oil by placing them over a paper towel and let it cool down completely then store in an airtight container.

Notes:

• Always deep fry in medium flame
• Adding coconut and peanuts are optional.
• Press or flatten thattai as thinner as possible.