No festival is complete without some crunchies. So decided to make thattai and kara sev.
Rice flour - 500gm
Grated coconut - 1 cup (I use the frozen shredded coconut)
Urad dal powder - 1/2 cup (dry roast ural dal and powder in spice grinder)
Red chilli powder - 2 tsp (can be increased or reduced as per taste)
Bengal gram dal - 4 tsp
Ghee - 2 tsp
Asafoetida - 1/2 tsp
Sesame seeds - 3 tsp
Salt - as needed
Oil for deep frying
Soak bengal gram dal in enough water for one hour. Mix all the ingredients except the oil for frying with enough water and make a dough. This should almost have the same consistency as chapathi dough. Take a small ball of this dough and pat it on a plastic sheet of paper (ziplock is fine) or if your making smaller thattai's, you can just pat in in your palm and deep fry these in hot oil. Keep turning until it turns golden brown and is fully cooked and crisp.
Note: After cooling these if you notice that they are not crisp enough you can fry them once more in hot oil until they turn crisp but be careful to not let it turn dark brown as they will taste burnt.
I followed the same recipe from Menu Today except for the fact that I used half the measure as I did not have the time and energy to prepare a bigger batch (I was making this at 10 in the night after coming back from a long work day).