INGREDIENTS:
Rice flour - 1 1/2 cups
Urad flour - 2 Tsp
Frid gram flour - 2 Tsp
Red chilli powder - 1 Tsp
Turmeric powder - a pinch
Asafoetida - 1/4 Tsp
Sesame seeds - 1/2 Tsp
Channa dhal - 2 Tsp
Peanuts - 2 tsp broken
Salt - as needed
Oil - for deep frying
HOW TO MAKE:
Break peanuts into pieces and soak channa dhal for one hour.
In a bowl add rice, urad and fried gram flour. Add sesame seeds, peanut pieces and channa dhal. Add red chilli powder, asafoetida and needed salt. Add melted butter.
Mix well and by adding water little by little.
Make a soft dough, take a small quantity of dough and make a lemon size balls. Cover balls with wet cloth and keep aside.
Heat oil in a deep pan. Take a thick plastic paper or a ziploc ( I used ziploc). Apply little bit oil on a ziploc and keep one ball. Just start to flatten with your fingers and make it thin Elladai / Thattai as shown in below fig.
Check the oil heat by dropping a small piece of dough. If it rises immediately then its time to start frying the Elladai. Remove the elladai from the sheet and drop into the oil. Once it turn golden brown gently flip the other side and fry. Drain on the tissue.
Crunchy Elladaies are ready to munch... :-)
TIPS:
Cover the balls with the wet cloth, so that the dough will not get dry.
Heat oil in a pan once you started to make balls. If you keep the dough long time then the elladaies will get dark brown when you fry.
Add a string of chopped curry leaves to give extra flavour and colorful elladaies.
Urad dhal also can be added and may be you can add that instead of peanuts.
Black seasame seeds will give nice outlook :-) But I use to prefer the while one for all the snacks.
If you make large quantity then use a big white cloth (Preferrably wet) and make all the elladaies line by line. Take one by one by using dosa ladle and fry. This is will minimise your time when you do fry.
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