Thattai

Dry roast urad dhal until golden brown and grind into a fine powder

Mix rice flour, urad dhal powder, red chili powder, channa dhal, peanuts, salt, asafoetida, butter by adding water little by little into the dough to a consistency little thicker than chappathi dough

Make small balls of equal size

Flatten them into 2inch circles over a greased surface into thin thattai (Alternately spread the dough like chappathi rolls and cut them into 2inch circles with a circular stencil)

Prick little holes on top to prevent thattai from puffing like a poori

Heat oil in a frying pan

Fry all the thattai in medium flame

Reverse them so that it will fry evenly on both sides

Drain oil and store in an airtight container