Ingredients

• 3 cups - raw rice flour
• 50g - butter
• 3 tsp - salt
• 3 tsp - sesame seeds
• 1/2 cup - coconut
• 10g - coconut oil
• Bengal gram dal - a handful
• 1 tsp - asafoetida
• Water - as required
• Oil for deep frying

How to Make Crispy Thattai

• Soak rice in water for half an hour and dry it in a cloth for another half an hour.
• Then grind to a fine powder. Sieve the flour and fry it in a kadai to remove excess dampness, if any.
• Sieve the flour again and, to this, add butter, salt, coconut, sesame seed, Bengal gram dal, and asafoetida and mix well.
• Add water and make a soft dough out of it.
• Apply some coconut oil on the palm and take a lemon-sized ball of the dough and pat it into a small circle.
• Transfer it into the hot oil. Put about 10 to 15 thattais at a time in the oil.
• Remove after done.