Roast the rice flour on low heat for two minutes. Do not let it change color. This step helps remove moisture from the flour; immediately transfer it to a plate after roasting.

Sieve the rice flour and urad dal flour to remove any lumps.

Soak the chana dal in ½ cup of water for a minimum of 15 mts.

Add the rice flour, urad dal flour, cumin seeds, asafoetida, white sesame seeds, salt, chili powder, and butter in a large mixing bowl. Mix well until it becomes crumbly.

Now add the soaked chana dal and mix.

Slowly add water and knead it into a soft, smooth dough. It should not stick to the vessel and knead the dough like a big ball.

Lightly coat two ziplock bags or banana leaves with coconut oil. Take a small gooseberry-sized portion of dough, roll it into a smooth, crack-free ball, and gently press it slightly flat. Place the dough ball on one of the oiled ziplock bags or banana leaves, then cover it with the other, oil-side down. Press down as demonstrated in the picture using a davara or a flat bowl.

After pressing, smooth the edges and prick the Thattai with a fork to prevent it from puffing up during frying.

Alternatively, you can rub a little coconut oil on your palms, place the dough balls on the ziplock bag or banana leaf, and flatten them as thinly as possible—this is my preferred method.

Note: You can fry the thattai immediately—no need to let the pressed dough rest.

Meanwhile, heat the oil for frying, and when the oil is hot, fry the thattai until the bubbling sound ceases. Usually, it takes about 3 to 5 minutes over medium-low heat.

Drain it in a tissue paper. Press and fry the thattai similarly with the remaining dough. Check the notes for pressing and frying.

Allow the thattai to cool completely before storing them in an airtight container.