Thattai - Crispy Rice Crackers

This year for Deepavali I made thattai and omapodi (sev) besides the sweets. I used to enjoy these savoury snacks which my mother used to make very often for a cracking accompaniment to the afternoon tea/coffee. Following is the recipe for this tasty snack which I guarantee you will make time and time again once you have tasted it. These hardly last a couple of days at my home.

Ingredients
Rice flour - 2 cups
Urad Daal flour (lightly fried) - 4 tbsp
Asofeteida (Hing/ Perunkaayam) - 1/4 tsp
Butter (at room temp) -- 1 tbsp
Chilli Powder - 1/4 tsp
Split Dalia (Porikadalai paruppu) - 3 tbsp
Curry Leaves - 1 sprig (about 15 leaves shredded)
Salt to taste
Water as needed
Oil for deep frying.

Method

1. Mix all the ingredients to form a tight dough.
2. Use a plastic sheet for flattening out the daough. Place a ball of dough on the sheet, wet your hand and pat down on the dough to make it flat. Flatten it out as much as possible without breaking it.
3. Heat oil in a wok for deep frying. To test if the oil is hot enough, drop a small piece of the dough into the oil and if it comes up to the surface within a few seconds, then you are good to go.
4. Gently remove the flattened dough by inverting the plastic sheet over the palm of your hand. Deep fry until golden brown.
5. Cool and then its all yours to crack it up.