Thattai / Crispy Rice Savory

I wanted to make Thattai's during Diwali. But I just did not have the time to make it. I just could not stop thinking of Thattai's for the past few days and finally decided to make them. They are perfect for eating as a snack with tea, or with Rice or just like that when you get bored!!
How I made them?????

Ingredients:

Rice Flour - 1 Cup
Urad Flour - 3 Tbsp
Sesame seeds - 1 Tbsp
Chana Dal - 2 Tbsp
Asafoetida - 1/2 Tsp
Crisco or Dalda - 1 Tbsp
Ghee - Clarified Butter - 1 Tbsp
Curry leaves - A Few
Salt - According to taste
Water - A few tablespoons
Oil - For Frying

Method:

• Soak the Chana dal in water for about 2 hours and drain the water and keep aside.
• Take a bowl and add the rice flour, urad flour, sesame seeds, soaked chana dal, asafoetida, crisco/dalda, ghee and the curry leaves.

• Mix all the ingredients well without adding water.

• After mixing the ingredients well, we have to be able to hold the dough together between our fingers and our palm.

• Add water slowly using a spoon and make a very stiff dough.

• The dough should be like as shown below.

• Take an aluminum foil or a zip-lock cover for making the Thattai's.
• Take a little bit of ghee for greasing the hands so that flattening the Thattai's will be easy.

• Make small balls out of the dough and place it on the foil and flatten it out.

• Do not make it very thin otherwise they will break while removing.

• Make enough Thattai's and keep so that it gets easier and it saves you a lot of time.

• Prick the Thattai's with a fork so that they don't puff up while frying.

• In a pan heat oil and once the oil is hot enough, drop in a few Thattai's and allow them to fry for some time.

• Once they fry on one side, turn them so that they fry equally on the other side.

• Once they turn golden brown,you can remove them from oil.

• Drain out the excess oil and place them on a paper towel.

• Allow the Thattai's to cool down completely before relishing them.

• Store the Thattai's in a air-tight container and it stays fresh for about a week.

Notes:

• You can dry roast the curry leaves and add them or add dried curry leaves too.
• Crisco or Dalda is added so that the Thattai's get more crispy.