Thattai/Crispy edible disc



Rice flour: 1 cup

Salt: 1 tsp + a pinch (could be less or more for You)

Hot oil/ or butter soften:  2 tbsp

Channa dhal/Bengal gram: ¼ cup (Soaked for at 30 min in water)

Peanut: ¼ cup (crushed)- I didn’t add it (personnaly I don’t like it)

Red chili powder: 1 tsp (totally optional as you are grinding already chilis)

Water: enough to make the dough



To be grind coarsely:

Curry leaves: 5 leaves

Red chillies or green chillies: 3 more or less

Garlic clove: 1 or 2

Hing/asafetida: a pinch (optional)


To press into disc shape:

Chapati/roti press or flat bottom vessel.

Ziplock bag (sandwich): open both side



To deep fry:

Oil: enough to deep fry




  1. Heat the oil
  2. Mix the dry ingredients well
  3. Add the coarsely ground ingredients and the 2 tbsp of hot oil or soft butter. Mix well with dry ingredients
  4. Sprinkle little by little some water and bring the mixture together.
  5. Take a small lemon size ball.
  6. Keep the ziplock bag in chapatti press. So the disc will slide easily in oil.
  7. Put the small dough and press it
  8. Deep fry in oil in medium heat, when u put the disc in oil, press slightly so it won’t puff and hold the round shape.
  9. Once the sizzling oil sounds comes down, time to take it out the tattai and drain in paper towel.
  10. Once cooled can be stored in airtight container.


Tips: If you re trying for the first time try to make small disc, it doesn’t fall apart when you pull apart from the ziplock bag.

If you don’t have a chapatti press, try with wax paper and flat bottom vessel. Cut two pieces of wax paper. Tuck the small lemon size ball in between and press with flat bottom vessel.

You can even add some crushed black pepper by omitting chilli