Ingredients
Rice Flour (Arisi maavu) - 1 cup
Urad Dhal (Uluntham maavu) - 2 heaped teaspoons
Salt (Uppu) - 1/2-3/4 teaspoon
Red Chili Powder (Kaara podi) - 1/2 teaspoon
Melted Butter (urukiya vennai)- 3-4 teaspoons
Roasted Channa Dhall (pottu kadalai) - 3-4 teaspoons
Curry leaves (karuveppillai) - 10 leaves torn into small pieces
Cumin/Pepper powder (Milagu Jeeraga podi) - 1/4 teaspoon
Sesame seeds (Ellu) - 1-2 teaspoon
Water (thanni)- 1/2 cup (or as required)
Oil for frying (Ennai)- 2 cups
Take all of the above ingredients, except butter and water in a big mixing bowl. Mix in all the ingredients evenly and add the melted butter and mix it in without forming lumps. Slowly add water little by little and kneed the ingredients to form a thick dough. The dough should be in a consistency that is easy to flatten out. If you add too much water, it will turn out sticky and tough to make the Thattais.
Take a zip lock cover and flatten out the dough on it, in the form of circles by pressing with your fingers. Coat your fingertips with little butter when pressing. The following is a picture of the dough being flattened out in circles.
Heat Oil in a deep wok style pan. Put a small piece of the dough in the oil to test if it's hot enough. If the dough rises up and turns golden brown within few seconds, that indicates that the oil is hot enough.
Turn heat to medium and take 1-2 dough at a time. When the dough turns brown on one side, flip it and wait till it turns brown on the other side. It usually takes about 1-2 minutes for each side to get fried.
Serving size: 20-25 thattais
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