Rice – 2 cups
Urad dhal – 2 tablespoons
Chana dhal – 2 tablespoons
Asafoetida – 3/4 teaspoon
Chilly powder – 1/4 teaspoon
Green chillies – 10 – 12 (coarsely blended)
Sesame seeds – 11/2 tablespoon
Curry leaves – 20
Unsalted butter – 2 tablespoon
Salt – 1 tablespoon
Oil for deep frying – 2 cups
Powder the Urad dhal and the rice finely and set aside. Soak the chana dhal in half a cup of hot water for half an hour. Add the salt and asafoetida powder in half a cup of water and mix the rice and dhal powders, ghee, sesame seeds, chana dhal, chilly powder, curry leaves and coarsely blended green chilly. prepare a soft dough with your hands. Smear oil on a square piece of banana leaf or a plastic sheet and prepare 20 lemon sized balls. Flatten each ball in your left palm into a thattai of quarter inch thickness. Make it as thin as you like. Heat the oil on medium flame then lower the heat. Overturn the Thattai in your right hand and gently slide it into the oil. With a slotted ladle turn the Thattai and fry gently until they are light golden all over. You can fry five or six at a time. Drain and drop them on to a kitchen paper to remove excess oil.
Tip: Sometimes the Thattais will bubble up like pooris. To prevent this from happening, pierce the unfried thattais with a fork.


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