Thattai

Instructions

1. 1

   Prepare the Flours and Dals

   • In a small, dry pan, roast the 2 tbsp of urad dal on low-medium heat for 2-3 minutes until it becomes fragrant and turns a light golden color. Be careful not to burn it.
   • Allow the roasted urad dal to cool completely. Once cooled, grind it into a very fine powder using a spice grinder or blender. Sift it to ensure there are no coarse particles.
   • While the dal is cooling, soak the 1 tbsp of chana dal in warm water for 30 minutes. After soaking, drain all the water thoroughly and pat dry.
2. 2

   Make the Thattai Dough

   • In a large mixing bowl, combine the rice flour, the prepared urad dal powder, the drained chana dal, and the roasted gram dal (pottukadalai).
   • Add the room temperature butter, red chili powder, asafoetida, white sesame seeds, finely chopped curry leaves, and salt to the flour mixture.
   • Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. This step is crucial for a crispy texture.
   • Gradually add water, a little at a time, and knead to form a stiff, smooth, and non-sticky dough. The dough should be firm but pliable, not soft like chapati dough.
3. 3

   Shape the Thattais

   • Divide the dough into 24 small, equal-sized balls.
   • Grease a piece of parchment paper or a plastic sheet with a drop of oil. Place a dough ball on it.
   • Cover with another greased sheet and use a flat-bottomed bowl or a tortilla press to gently press the ball into a thin disc, about 2-3 inches in diameter.
   • Carefully peel off the top sheet. Prick the surface of the thattai 4-5 times with a fork. This prevents it from puffing up like a puri while frying.
   • Repeat the process for all the dough balls, arranging them on a cloth or plate without overlapping.
4. 4

   Deep Fry the Thattais

   • Heat the oil in a kadai or deep pan over medium heat. To test the oil's temperature, drop a tiny piece of dough into it; it should sizzle and rise to the surface steadily.
   • Carefully slide 3-4 shaped thattais into the hot oil, ensuring not to overcrowd the pan.
   • Fry for about 2-3 minutes per side, flipping once the sizzling sound subsides. Continue to fry until they are golden brown and crispy on both sides.
   • Using a slotted spoon, remove the fried thattais from the oil and place them on a wire rack or paper towels to drain any excess oil.
5. 5

   Cool and Store

   • Allow the thattais to cool completely to room temperature. They will become even crispier as they cool.
   • Once completely cooled, store them in an airtight container. They will stay fresh and crispy for up to 2 weeks.