THATTU..( OTTA VADA )

RECIPE:
Ingr:  
Raw rice flour          1/2 kg
Urad dal                    100gm
Butter                        100 gm
Hing                           1 tsp
Jeera                          1 tsp
Pepper                       1 tsp
Channa dal                 2 tbsp
Til/sesame seeds      2 tbsp 
(optional)
Garlic                           8 - 10 flakes
Chilli flakes                 2 tsp
Curry leaves              a bunch
salt to taste 
oil for deep frying

Method:

1. Soak channa dal for 1 hour. Drain and spread the dal to remove any moisture.
2. Roast urad dal lightly and powder it finely.
3. Chop curry leaves finely and crush garlic with the peel on roughly.
4. Roast rice flour lightly.  Melt butter and set aside.
5. In a wide and shallow dish, mix all the ingredients rubbing off melted butter.
6. Add some lukewarm water and make a soft yet stiff dough as shown above.
7. Check for salt and other seasonings and adjust accordingly.
8. Make tiny balls and pat them out thinly into round shapes as shown.
9. Deep fry on medium heat to golden brown and set aside on a tissue to soak excess oil.
10. Cool and store in airtight containers. They stay fresh for at least a fortnight.

Note:

1. Use a greased plastic sheet or plantain leaf for this purpose.
2. Keep a tiny bowl of water and dip your fingers before patting.
3. This enables in keeping the dough soft and shaping of thin thattu without any cracks.
4. When still hot they may seem soft but on cooling they become crisp.
5. Til/sesame seeds and roasted, skinned,split peanuts can also be added for taste.