Gokulashtami Special- Tattai

One traditionally makes deep fried savouries on Janmashtami. I am never entirely comfortable with deep frying, but since it is our first festival in the new house, I had to make an exception. And the results were quite satisfactory, even though a purist might say they should be a bit more crispy.
The recipe is not mine, though. It was taken from here, though I did halve all the quantities.

4 cups Rice flour

4 tbsp Urad flour (Roasted and powdered) 

2 tbsp Butter/Ghee

2 tbsp Chana dal, soaked

1 tbsp White sesame seeds

2 and 1/2 tsp Red chilli powder

Water to knead the dough

Oil to deep fry

Curry leaves few

A Pinch Hing

2 tbsp Salt

Soak the chana dal for about an hour before using it.

In a mixing bowl add all the ingredients except oil and water,mix well.

Now add water little by little and knead the dough,till it become soft. Roll into small balls (slightly larger than a marble)

Grease a ziplock bag, or an empty milk packet, place the balls on it, and pat into small discs.

Heat oil in a kadai,transfer the discs carefully into the oil.

Deep fry till golden colour. Store it in air tight container.