Collect the necessary materials. Place near the cooking area.

Dry roast flours in a kadai over medium low heat until aromatic. Color should not change. Turn off the stove
Over medium low heat, melt butter; Add the roasted flours, sesame. Pepper and asafetida ans cumin powders. Add shredded coconut, baking powder and salt. Mix them together with your fingers, add water little by little while kneading, Make pliable smooth dough.. Rest for 15 minutes Divide the dough intp two equal part. Use one half for making cheedai and the other for making thattai

CheedaiL
Place parchment paper on the baking tray. Brush oil on the parchment paper.
Apply oil on the palm and take ½ table spoon of dough and roll to make a marble sized balls. Place the balls on the baking tray. Keep it in a well aerated place; let them dry a little for 15 min.

Spray or brush oil on the cheedais before placing in the oven
Preheat oven 175C
o Bake at 350°F (175°C) for ~15 min, flip halfway until crisp. After baking, cool them completely before storing so they stay crunchy

Thattai: Soak channa in 1 cup of water for 1 hour and drain.. Add crushed curry leaves and soaked channa to the dough. Knead, Make small lemon sized balls. Use the baking tray with parchment paper. Place the ball on te ray. Grease your fingers and flatten the billai with oiled fingers. Place the thattais in a ventilated place to dry a little. It should not be too wet when you bake them/

Brush the thattais with oil and place the tray in the prehated oven

o Bake at 350°F (175°C) for ~15 min, flip halfway until crisp. After baking, cool them completely before storing so they stay crunchy

Enjoy the crispy cheedai and thattai with a hot cup of tea or coffee