Thattai

– Add 1 cup rice flour, 2 1/2 tbsp roasted gram flour, soaked bengal gram, chopped curry leaves, asafoetida powder, red chilly powder, crushed pepper powder, smashed garlic cloves and salt
– Knead it to a slightly stiff dough
– Make it to equal sized balls and flatten it
– Prick few holes with fork to prevent it from puffing while deep frying
– Place them in a kitchen napkin for 15 mins before frying so that the dampness will be absorbed