Two Ziploc bags and a small vessel with a flat surface like davara.
Dry roast about 2 tbsp of urad dal flour without adding any oil and grind it into a smooth powder. Set aside ½ tbsp
Grind roasted gram dal into a fine powder and set aside ½ tbsp.
Make the homemade pearl millet flour as mentioned in this post, or you can use store-bought one as well. You can dry the store-bought for a couple of minutes, but that is optional.
In a mixing bowl, add the pearl millet flour, rice flour, urad dal flour, roasted gram flour, salt, hing, white sesame seeds, cumin seeds, and carom seeds.
First, add 1 tbsp of coconut oil and mix it thoroughly.
Then add water little by little and make a soft and smooth dough. The dough should not be too watery and too stiff and dry too. Also, the dough, should not stick to the bowl.
Now spread a little coconut oil on both the Ziploc bags and in your palm.
Then pinch a small gooseberry sized ball and shape it into a nice round without any crack. Press it slightly.
Place this on one Ziploc and cover it with the other Ziploc with the oil coated side and using the davara press it as shown in the video.
Then adjust the edges and using a fork prick the thattai so that it doesn't puff up. Place the thattai in another Ziploc coated with oil or a plate greased with oil.
Meanwhile, heat the oil for frying and when the oil is hot, fry the thattai until the bubble sound ceases. Usually, millet flour thattai takes a long time when compared to the rice flour thattai.
Drain it in a tissue paper. Press and fry the thattai similarly with the remaining dough. Check the notes for pressing and frying.
Allow the thattai to cool before storing it in an airtight container.
Pressing and Frying:
Don't press all the thattai at once. Press two to three and fry them. As millet flour thattai takes a longer time to cook, you can press the thattai during the frying process.
Also, cover the pressed thattai with tissue or cloth. Using a butter knife or flat spoon, take the thattai from the plate. If it breaks while lifting it from the plate, you can press it again.
I would recommend keeping the thatti in another Ziploc bag. For video purpose, I went with a plate (so that I can show the pricked thattai nicely), but you can keep the pressed thattai in the Ziploc bag greased with oil as it is easy to remove and fry.
You can use any millet flour instead of pearl millet flour.
I did not include any red chili powder, but you can add up to ⅓ to ½ tsp.
Adjust the salt and carom seeds according to your preference.
Depending upon the quality of the flour, the water amount will differ. So adjust accordingly.