Thattai

1 cup maida
1/2 cup rice flour
1 1/2 tsp chilli powder
1/4 tsp asafoetida powder
a pinch of baking soda
1 tsp sesame seeds
1/2 tsp salt
a sprig of curry leaves
1 tbsp soaked Bengal gram

 Take maida, rice flour, baking soda, asafoetida powder,
chilli powder, salt and soaked bengal gram in a bowl.

 Pour water little by little and knead to make a smooth dough.

 Add a tablespoon of oil to the dough and knead well. 

Add chopped curry leaves and mix well. Finally,

add sesame seeds to the dough, mix and set
aside for half an hour.

 Roll the dough lengthwise into a long cylinder.

 Take a portion of the dough, roll and shape
it into a lemon size ball. Repeat the process
for the entire dough. 

Toss a dough ball in maida and then flatten
it to a thin thattai using a rolling pin. Flatten
the remaining dough balls into thattais.

 Heat oil in a pan, fry thattais one by
one or a few at a time, turning over
both sides. Remove when the sizzling
sound settles.