1 cup rice flour
2 tbsps gram flour (besan)
1 tbsp split skinless black gram (dhuli urad dal) flour
2 tbsps soaked Bengal gram (chana dal)
¼ tsp asafoetida (hing)
2 tsps white sesame seeds
10-15 curry leaves torn
1 tsp red chilli powder
Salt to taste
¼ cup unsalted butter
Oil for greasing + for deep frying
1. Take rice flour in a large bowl add gram flour split skinless black gram flour bengal gram asafoetida white sesame seeds curry leaves red chilli powder salt unsalted btter and ½ cup water and knead to a soft dough.
2. To make the thatai take lemon sized portions of the mixture and shape it into a ball. Place it on a muslin cloth grease your palm with some oil and flatten the dough ball to a small thin disc and prick it all over with a fork.
3. Heat sufficient oil in a kadai. Gently slide in the thatais a few at a time and deep fry on medium heat till golden brown and crisp. Drain on an absorbent paper.
4. Allow them to cool store in air tight container and serve as required.
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