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  • •Rice Flour – 2 cups
  • •Curry leaves a few torn into pieces
  • •Chopped coriander leaves- 1tblsp & 5-6 green chillies
  • •Channa Dal – 2 tbsp
  • •Butter – 2 tbsp
  • •Red chilli powder – 1 tsp
  • •Hing – a pinch
  • •White Sesame Seeds – 1 tbsp , roasted
  • •big size sabu dana ½ cup
  • •Salt- to taste
  • •Oil – as needed to deep fry


  • Soak channa dal in water till immersing level for 30mins. After that drain water and keep the channa daal aside.
  • Boil the sabu dana in a cooker with 1 cup of water . Give one whistle. Grind the green chilles to a paste.
  • Now in a mixing bowl add rice flour, boiled sabu dana, melted butter, channa dal, sesame seeds, curry leaves & chopped coriander leaves, green chilli paste, chilli powder, salt and hing. Mix well until all is combined.
  • Now add water little by little to form a soft dough. Be careful in adding water. Slowly add some water and make a tight dough. Let the dough rest for 10 mins.
  • Take a Ziploc bag/ plastic cover sheet. Grease it with little oil/ghee.
  • Form a lemon size ball from the dough and place it on the sheet.
  • Grease your fingers with oil and press the ball with your fingers to flatten it. Do this for the remaining dough. The more the thinner, the thattais will be crispier.
  • Or u can just do one thing Just take a lemon size ball, roll out carefully with a chapathi roller as thin as possible. Cut rounds using cookie cutter & then slightly flatten the sides thinner using your fingers . Press it thin till its very thin, carefully take it from the plastic sheet and keep aside.
  • Heat oil in a pan/ kadai. Keeping in medium flame carefully drop the thattais and deep fry until golden brown.
  • Turn them to cook evenly until deep brown. Drop them on a paper towel to drain excess oil.
  • Once cooled, store them in an air tight container and enjoy! http://pran-oriya-recipies.blogspot.com/