- Rice flour – 2 cups
- Urad dhal flour – 1/4 cup
- Red Chilli powder – 1 teaspoon
- Asafotida powder – ½ teaspoon
- Butter or ghee – 2 tablespoons
- Salt – 1 teaspoon or as per taste
- Bengal gram dhal – 2 tablespoon
- Oil for deep frying
- Soak Bengal gram dhal for about 1 to 2 hours.
- Sieve rice flour and urad dhal powder. Add soaked Bengal gram dhal, chilli powder, asafetida, butter and salt to the flour. Mix well. Add water little by little and make a dough. Take little dough and put it in a greased plastic sheet. Pat it and make it thin and round. Prick it a fork in two or three places, so that when it is fried, it will not raise like puri and it will be flat.
- Heat oil in a kadai. When it is hot, put four or five round thattai and fry till it become golden brown and crisp. Store it in an airtight container.
- Note: If you like garlic taste, then instead of red chilli powder, you can grind 3 to 4 red chillies along with five to six garlic flakes and add it to the flour while mixing.
- If you are making in bulk quantity, you can mix raw rice, pottukadalai, urad dhal (Fry slightly) and send it to Flour Mill for grinding. In such case for 1 cup rice, add half cup Pottukadalai and 1 tablespoon fried Urad dhal.