THATTAI

Ingredients
Rice flour - 2 cups
Urud dal flour - 2 tblsp
Gram flour - 1 tblsp
Salt
Red chilly - 3 ro 4
Curry leaves - 1 spring
Channa dal - 2 or 3 tbls
Hing - 1/3 tsp
Butter - 2 tsp
Oil to fry

Preparation
1. Soak red chilli in water for 30 min and grind it roughly without water.
2. Soak channa dal in water for 30 to 45 min.
3. In a bowl take all items except oil. Mix well and then add water little by little and keep kneading until you get smooth non sticky dough. Make small lemon size balls out of the dough.
4. Heat oil in pan at low to medium flame. In parallel, take a plastic cover or banana leaf, grease with oil. Place one ball on top of greased area and press with fingers to get thin circles. Do it evenly thin. Then drop in hot oil and deep fry. Flip and fry until bubbles completely disappear. Extra 1 min frying can also be done to ensure even  cooking. Complete frying all the balls in same way. Cool them down and then store in air tight container.

Note
1. Gram flour is optional. You can also add pottukadalai flour 1 or 2 tblsp.
2. You can also add soaked urud dal, roasted peanuts and also replace red chilly with red chilly powder etc.
3. You can also add crushed garlic with skins for good flavor.
4. If your thattai is bit thick at some places and hence puffs up or unevenly cooked then prick here and there with tooth pick.
5. If your thattai is breaking a lot while frying it means you have added more butter. Add extra flour and adjust accordingly.
6. You can also add hot oil 2 tblsp instead of butter. But butter gives good texture and taste.
7. For urud flour, just dry roast for couple of min and grind in mixi to fine powder. (Dont roast it to golden brown)