- 1 cup - Rice flour
- ¼ cup - Roasted bengal gram flour( pottukadalai maavu)
- ¼ cup - Gram flour (Kadalai maavu/besan)
- 1 tsp - Cumin seeds
- ½ tsp - White sesame seeds
- 2 tbsp - Roasted peanuts (crushed)
- 2 tbsp - Bengal gram(kadalai paruppu)
- 2 tbsp - Freshly grated coconut
- 1 tsp - Red chili powder
- ¼ tsp - Asafoetida powder
- 1 pinch - Baking soda
- 1 tbsp - Butter
- 8 or 9 nos - Curry leaves (finely chopped)
- Salt as per taste
- Water as needed
- Oil for deep frying
- Wash and soak Bengal gram in water for at least 45 minutes. Keep it aside.
- Grind roasted Bengal gram to a fine powder. Keep it aside
- Take a wide bowl, add all ingredients in the list along with required water and mix everything well to form a stiff dough(like chappathi dough). Make small balls (gooseberry sized) out of it.
- Take a Zip lock bag or plastic cover grease it with oil. Take a ball and flatten it using your palm; carefully take it from the plastic sheet and keep it aside.
- Prick flattened dough with a fork to avoid puffing up; before adding it to oil. Heat oil, keeping in medium flame carefully drop them and deep fry until golden brown.
- Drain excess oil by placing them over a paper towel and let it cool down completely then store in an airtight container.
- Always deep fry in medium flame
- Adding coconut and peanuts are optional.
- Press or flatten thattai as thinner as possible.