Thattai | Gluten Free

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Thattai are round flat disc-like which are made from rice flour and deep fried. I have seen many recipes which bakes them instead of deep fried. But the traditional way is to deep fry them and that is the recipe below.
These are usually made for Lord Krishna during Krishna Jayanthi, but then you can make it any time as it makes a great crunchy snack.

Makes - 40
Ingredients Required:
Rice Flour - 2 cups
Urad Dhal Flour - 2 tbsp
Hing - 1/2 tsp
Red Chilli Powder - 2 tsp
Channa Dhal - 1 tbsp (soaked in water for 20 mins)
Curry leaves - few finely chopped
Butter - 2 tblsp (room temp)
Salt - to taste
Water - 1 cup or as needed
Oil - for deep frying

How to make:

 Dough Preparation:
  1. For the Urad Dhal flour - dry roast the urad dhal and once cooled down, grind to a powder in a mixer.
  2. Soak the channa dhal for 20 mins in water.
  3. In a large mixing bowl take all the flours, hing, red chilli powder, channa dhal, curry leaves, butter and salt. Mix well.
  4. Slowly add water to make a smooth non stick dough. Cover and set aside.
  5. Make 40 equal size balls (gooseberry size) , this is to ensure all the thattais are of same size.
How to shape:
  1. Take a Ziploc and cut it open at the sides
  2. Grease the sheet with oil.
  3. Place one of the balls inside the ziploc, and start flattening it out with your fingers greased with oil.
  4. Flatten it more with your finger to make it even and thin
  5. You can prick with a fork or toothpick to avoid puffing up in oil.
  6. Repeat this for all the balls.
  7. How to fry:
  1. In a heavy bottom pan, heat oil on high and then reduce to medium heat. 
  2. Drop the thattai in oil and cook till golden brown on both sides with flipping. Cook for a minute after the oil bubbles dies.
  3. Drain on paper towel.
  4. Store in air tight container when cooled down.
Notes:
You can also add crushed peanuts to the dough.
Adding grated coconut will enhance the taste as well.
Pottu Kadalai flour is optional, if you do not have, skip it.
Butter can be replaced with hot oil.
If your thattais are puffing up in oil like pooris, prick them with a fork or toothpick before dropping them in oil.
Cooking them longer than after the oil bubbles dies is very important for crisp thattais.

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