Dry roast sesame seeds and peanuts.
Grind to a coarse powder (just pulse once or twice) along with black peppercorns.
Heat oil for deep frying.
In a mixing bowl, take rice flour, pottukadalai flour, ground pepper-sesame,salt, asafoetida, cold butter. Add 2 tablespoons hot oil. Mix well
Add water little by little and make a soft yet firm dough. If the dough is very soft, thattai will turn soggy. If the dough is very stiff,thattai will break while pressing.
Divide the dough into equal sized balls. I used a tablespoon as measurement.
Take one ball and press into thin thattai. Press with fork here and there. Press about 15 portions at a time and spread on clean cloth or greased plate. Fan dry for 3-5 minutes.
By now oil will be hot. Slide 2-3 thattai based on the size of your pan.
Deep fry until golden brown from both the sides until the bubbling sound of the oil ceases.
Repeat the same with whole batch of dough. Allow to col completely and save milagu thattai airtight until serving.