Thattai are crispy, flat, and savory rice crackers from South Indian cuisine, typically enjoyed as a tea-time snack or during festive seasons like Diwali and Krishna Jayanthi.
In a mixing bowl, combine rice flour, urad dal flour, sesame seeds, asafoetida, salt, and butter.
Add coconut and curry leaves, mixing well to distribute evenly.
Gradually pour water into the mix and knead to form a soft dough.
Divide dough into small balls and flatten them to form thin disks on an oiled sheet of parchment paper.
Heat a large pan with oil for deep frying over medium heat.
Once the oil is hot, slide the discs into the oil and fry until golden brown and crispy.
Remove the thattai from oil and drain on a paper towel.
Allow to cool before serving.
