- Rice flour - 2/3 cups
- curry leaves - 5 to 6
- Butter or crisco - 1 tbsp
- Sesame seeds - 1/2 tsp
- hing - 1/4 tsp
- roasted channa dhal
- urad flour- 2 tsps (If you do not readymade urad flour, then you can dry roast urad dhal in a pan till it turns slightly golden brown. Cool it off and grind it to pdr. You can store it for future use.)
- water - as req
- salt - as req
*** 1/3 cup of rice flour : 1 tsp of urad flour
soak dry red chillies and cumin seeds in ver lil water for 10 minutes and then grind it to a paste.
2/3 cups of Rice flour + curry leaves + 1/2 tsp sesame seeds + 1/4 tsp hing + 1/2 tsp salt + urad flour + 2 tsp roasted channa dhal + 1 tbsp butter + cumin chilli ground paste + water --> mix this to make a dough which is not too soft. It should NOT be soft like chapathi dough but should be kinda brittle.
Make balls to the size of a ping pong ball out of the dough. Then pat them to small circles using a plastic sheet coated with lil oil. Plastic sheet coated with some oil is used so that the dough does not stick to the sheet when patting the circles.
Then in hot oil, deep fry them to get thattais. If by any chance if get puffs on ur thattais similar to the ones in pori's, then before deep frying you can prick the small circles of dough with a fork and then deep fry them.