This is a savoury biscuit deep fried,and a 

famous snack of South India.It’s easy to 

make with store bought rice flour itself,but

you have the option of homemade rice 

flour .I learnt this from a dear friend.

The same friend came home one evening

and I just put the whole container with 

these thattai.(we had no formalities of

serving on a plate).As our chat was going 

on, the level of thattai was going down 

which no one noticed.When her fingers 

reached the base ,she realised it’s over.She 

said it was very tasty ,not knowing it was 

her recipe.So folks, I thought I should 

share this recipe with you all.Dedicated to  

my friend!

INGREDIENTS

1 cup rice flour

1/4 cup channa dal or split ulundu soaked 

for 2-3 hours.

1 tsp.red chilli powder or 2 tsp.green chilli 

paste.

A pinch of asafoetida

1/4 tsp pepper powder

1 tsp coarsely ground cummin seed powder

1 tsp sesame seeds

1 pip garlic crushed

Curry leaves chopped(optional)

Salt to taste

2 tblsp ghee or butter heated

Oil for frying

METHOD

Roast the rice flour for just one minute.

Remove from fire.Add the hot ghee and the

 rest of the ingredients and make a soft 

dough.Grease your palm or any butter

paper.Flatten into rounds and deep fry in 

oil till golden brown.When the oil stops 

bubbling  you know it’s done and can be 

removed.Do fry in medium heat.

Variations

1/4 cup gram dal flour maybe added with this recipe.

1/4 cup pottukadalai(roasted gram dal)powder can be added

1/4 cup pottukadalai(roasted gram dal)powder can be added

1 tblsp ulundu flour can be added. 

1/4 cup of any millet flour also can be 

added.

This can be stored for more than a week.