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.
- 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
- 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!!!