Thattai -Crispy Rice Flour Fritters

Who likes to be alone during festive time !! Specially the enthusiasm to cook something for special occasions takes back seat. There are some dishes which looks easy if  you have company in kitchen, so my Mom decided to make the most of it.

 She learnt this recipe from one of her friend but forgot the name. So one fine afternoon she took charge of dough part and asked me to fry the thattais. That way none of us felt tired of standing in the kitchen for long time :-)

Ingredients:
4 cups Rice flour
1/4 grated dry Coconut
2 tbsp Sesame seeds
1 cup All purpose flour
2 tsp Chilly powder
1/2 tsp Asafetida
2 tbsp melted Butter
1 tsp Salt or adjust according to your taste
Fistful of Curry leaves
Handful of Coriander leaves, chopped
Water to knead a soft dough
Oil for deep frying
A big sheet of butter paper

Method:
In a deep mixing bowl add rice flour, all purpose flour, sesame seeds, chilly powder, dry coconut, melted butter, asafetida, salt, curry and coriander leaves.

 At first the dry ingredient with melted butter will look like crumbles. Add a little amount of water at a time and knead it till you get a soft dough Just like chappati dough). Dive the dough into 2-3 big balls and cling wrap them. Keep aside.

Spread a butter paper on kitchen counter and put a deep frying pan on medium heat. Start with one dough, take lemon size of dough and place the balls on the sheet. Slightly wet your fingertips and flatten it into flat disc.

The more thin they are, the more crispy your thattai you will get. Quickly make 8-10 flat discs, carefully remove from the paper and then dunk in hot oil. Make sure that oil should be hot but the flame shouldn't be high. Flip both sides until they are golden brown. Repeat till you are done with all the dough balls !!

 Or you can always cling wrap the remaining dough for later use. In that case put this cling wrap dough in a tight container in fridge. Let the thattai cool completely before you store them in an air tight container.