If someone asks me the synonym of thattai, I would without a blink of an eye would tell my husband’s name. He has strong liking to few handful dishes and relishes them thoroughly on any given occasion. He can munch on it any time, any day and won’t get bored even if I pile a mountain of them. Festive days are not complete in our house without this spicy flat discs. I have a thattai recipe already in my blog, but used one more ingredient and used different method to make these disc shapes. I love to make thattai as its so inquisitive to see the glee on my husband’s face when he gets them to taste.

I added white pepper powder apart from the usual ingredients that go into making this wonderfully easy snack. Also I didn’t roll the thattai individually as in my previous post but rolled them like rotis between two plastic sheets and cut out discs and that yielded perfectly round shaped discs. The most obvious change I found was the picture and the presentation from my previous post. I do like the picture from my previous but it lacks the presentation style of this post. The final result from both recipes were super crunchy, crispy flat discs that were not only spicy but also very tasty.

Ingredients

Rice Flour — 2 cups
Urad Dal Flour — 1/4 cup (If you don’t have readymade urad dal flour then dry roast urad dal until golden brown and grind them into fine powder)
Chilli Powder — 1 tsp
White Pepper Powder — 2 tsp
Roasted Gram — handful (alternatively soak channa dal for about 30 minutes, drain the water and use instead of roasted gram)
Curry Leaves — few leaves
Asafetida (Hing) — 1/8 tsp
Salt — to taste
Oil — for deep frying

Instructions

In a large bowl mix rice flour, urad dal flour, salt, chilli powder, white pepper powder, roasted gram, asafetida(hing) and curry leaves with enough water to form a soft pliable dough.
Roll the dough on either lightly floured (use rice flour) or between two plastic sheets into a thin sheet (approx 1/4 inch in thickness). Using a cookie cutter (I used a cup) cut out discs from the rolled dough.
Heat oil in a pan. Check the oil for readiness by dropping a small piece of dough in the oil and if it pops up immediately without changing color then the oil is ready. Drop few discs at a time into the hot oil. The discs initially sink but float up beautifully. Fry one side for few minutes then flip each disc to the other side. Fry both sides until the hot bubbles in the oil subside and the disc turn golden brown.
Remove the discs and place them on a paper towel. Let it cool down completely. Store the remaining thattai in an airtight container. Enjoy!!!