Thattai is a deep fried crispy South Indian snack, recipe with step by step pictures and video , made using rice flour as a main ingredient. We make this during Krishna Jayanthi and  Diwali. I also make it during the school holidays as my kids love it a lot. I had not attempted making this for a long time. When I first tried it two months back, the outcome was very disappointing. However, my supreme love for Thattais dissuaded me from giving up and I ended up asking my maternal aunt,who is an expert in making snacks for a fail-proof method of making crispy thattais . I was super happy with the results and this made me confidently feel that I can make good thattais. I have also tried a spicier version of the same  Milagu Thattai recipe which we all loved. If you want to try the Karnataka version of thattai do check out my Nippatu recipe.
  Preparation Time : 30  mins | Cooking Time : 20 Mins | Makes: 23- 25 thattais
     Rice Flour  4 portion (I used a small cup that holds a liquid measure of 50 ml)      Urad dal flour   1 tbsp heaped      Roasted gram flour  6 tbsp      Red chili powder  1-2 tsp      Sesame seeds   1 tbsp      Channa dal  2 tbsp      Butter   2 tblsp     Asafoetida  2 pinches     Salt  as needed     Curry leaves    few     Oil   for deep frying                           Video of thattai recipe
                           
Method:
- Sieve the rice flour, urad dal flour (roast and grind urad dal), roasted gram(chutney dal/dalia/pottukadalai) in a sieve for even mixing.
- Soak the channa dal in water for 30 minutes. Drain the water and add to the flour.
- If making urad dal flour at home, dry roast the urad dhal and powder it finely.
- I used the urad dhal flour which i get here.
- Mix the rice flour, urad dhal flour and the roasted gram flour together.
- Add the curry leaves, salt, butter, red chilli powder sesame seeds.
- Mix it well.
- Knead it into a dough adding enough water.
- The dough should be firm not watery.
- Grease a zip lock cover with oil.
- Take a lemon sized dough and place on the cover.
- Place another greased cover on it and use a flat bottomed bowl.
- Press it on the top with the bowl. This is to ensure even shapes. You can pat it with your fingers too.
- Transfer it to a clean dry towel and keep it for 5-7 minutes.
- Meanwhile heat the oil for frying.
- Prick the thattai with fork and slowly drop them in the oil. Pricking help the thattai to avoid raising while frying.
- When the oil is hot, keep the flame in medium.
- Drop the thattai into oil .
- Fry both sides, till the sizzling sound of the oil subsides.
- Take it out and drain in a kitchen towel.
- Store it in a air tight container.
- Enjoy thattai with hot tea.
Note:
- The kneaded dough can be kept in the fridge and u can take it in batches and make thattai
- This is to avoid the thattai getting reddish colour before getting cooked.
- You can soak and grind pepper and red chilli and add to the dough instead of adding red chilli powder.
- Peanuts an also be added to the dough.
- While drying them on the towel, do not dry for more time, else they will end up cracking on sides..
- Ensure the thattais are thin, else it won’t get cooked in the middle.
