Thattai (Rice flour thin crisps)
I'm surprised at how I hadn't thought of posting my husband's favorite savory rice flour thin crisps (thattai) so far. This is my grandmother's traditional recipe, also one of the items I made this Diwali. While it is not difficult to make, it certainly is time-consuming, but the result is well worth it.


rice flour - 2 cups
black gram (urad dal) powder - 2 tbsp
grated coconut - 2/3 cup
curry leaves - a few twigs
butter - 2 tbsp
bengal gram (chana dal) - 2 tsp
cumin seeds - 1 tsp
white sesame seeds - 1 tsp
chilli powder - 2 tsp (adjust according to taste)
salt - 1 1/2 tsp (adjust according to taste)
water - a little more than 1 cup


Soak bengal gram (chana dal)  in water and microwave for a minute or 2 until warm. Grind curry leaves and coconut in food processor. Keep aside.

Fry cumin seeds and sesame seeds in butter. Add coconut and fry for a minute. Then add the rice flour and urad flour. Roast until it no longer smells raw and starts turning slightly pinkish. Mix in the soaked gram, salt and chilli powder. Knead to a soft dough. Flatten out into round discs and deep fry till golden brown. Allow to cool to room temperature and immediately store in an air-tight container.
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