Soak the channa dal and raw peanuts in hot water for half an hour.
Grind the split roasted gram/pottu kadalai along with dry red chillies, cumin seeds, fennel seeds, peppercorns and curry leaves as a fine powder.
Take this ground powder along with the rice flour, quinoa flour, gram flour, butter, asafoetida powder, salt, soaked channa dal and peanuts in a large vessel and knead a soft dough after adding enough water.
Heat oil for Deep Frying. Take a golf-ball-sized dough.
Line two greased baking sheets or zip lock bags in a poori press.
Arrange the dough and give a gentle press to flatten the dough. Drop this flattened thattais into the oil. Fry until the both sides turn golden brown.
Repeat the same process until the dough gets finished.
Conserve these thattais in an air-tight box and enjoy!