Dry roast urad dal in a pan on low flame for 1–2 minutes, stirring continuously until it turns light golden and aromatic. Be careful not to burn it. Chef tip - If your blender cannot grind just 2 tablespoons of urad dal finely, roast ¼ cup instead, grind it into a smooth powder, and measure out only 2 tablespoons for this Thattai recipe. Store the remaining urad dal flour in an airtight jar for later use.

Remove from heat and transfer the roasted urad dal to a plate. Let it cool completely.

Then transfer to a blender jar.

Grind it into a fine powder using a blender.

Sieve the urad dal powder into a large mixing bowl.

In the same pan, dry roast rice flour on low flame for about a minute. Do not over-roast or let it change color. This step helps remove moisture from the rice flour.

Sieve the roasted rice flour in the similar way. This step ensures a smooth, lump-free dough for making crispy Thattai.

Mix both the flours together.

Add salt, red chili powder, and gluten-free asafoetida (hing) for seasoning.

Tear fresh curry leaves into small pieces and add them, along with the roasted chana dal, for extra crunch.

Heat oil in a pan for frying. Once warm (not hot), take about 1 tablespoon of this oil and pour it over the flour mixture. This helps create a crispy texture in the Thattai.

Mix everything well, then gradually add 2–3 tablespoons of water at a time until the mixture resembles coarse breadcrumbs.

Knead into a smooth yet firm Thattai dough using your greased hands or a food processor. It should not be very hard otherwise the Thattai will crack. Sprinkle water as needed—on average, about ½ cup + 2 tablespoons of water works perfectly.

Divide the prepared Thattai dough equally into medium-sized balls. Chef tip: use a tablespoon to measure dough balls for even-sized Thattai. Keep the dough balls covered with a damp cloth to prevent them from drying out.

Cut open a ziplock bag, lightly grease one side with oil, and place one lemon-sized dough ball on it. Flatten the dough ball slightly with your fingers.

Cover with the other side of the bag and gently press the dough with your fingers to spread it into a thin, round disc, pressing from the middle to the outside. Alternatively, you can use a flat-bottomed bowl to press the ball evenly. Ensure the Thattai is flattened uniformly; otherwise, it may remain soft or soggy in the center. Do not press it too thin, it will break, and if you keep it very thick, it will not become crispy.

Using a fork, prick small holes randomly on the surface to ensure the Thattai doesn't puff up like a puri and turns crispy. Prick each Thattai at least 2-3 times.

Prepare as many discs as needed for a single frying batch and place them carefully on parchment paper.

Heat oil for deep frying on medium flame. Once the oil is hot, gently slide in 2–3 shaped Thattai at a time. Do not overcrowd the pan. Fry on low to medium flame, flipping occasionally, until the Thattai turn evenly golden brown and crispy. They are perfectly done when the bubbles subside completely and both sides are uniformly fried.

Remove and drain the fried Thattai on a paper towel to absorb excess oil. Allow the Thattai rice crackers to cool down completely before transferring them to an airtight container.