Recipe

Take citric acid and add 1 to 2 teaspoons of water. Mix it thoroughly.
Mix together ½ cup black lentil flour and 2 cups gram flour in a bowl. Dry-mix these two flours thoroughly.
Add red chilli (1+½ tablespoon), salt (1 teaspoon), turmeric powder (1 teaspoon), powdered sugar (4 tablespoons), and oil (3 tablespoons) to the flour mixture.
Add water filled with citric acid to the flour mixture, add half a cup of water, and mix it well for a dough. Allow the dough to rest for 15 minutes.
Mix 1 tsp baking soda with 2 tsp water in another container. To this mixture of water, add ½ teaspoon of asafoetida.
After 15 minutes, add the prepared water filled with baking soda and asafoetida to the dough mixture.
Take a small amount of dough aside and add 1 to 1.5 teaspoons of water. Start rubbing that dough.
Heat oil in a pan. Once the oil is hot enough, adjust the flame of the gas from medium to slow.
Use a tool mesh skimmer for shaping gathiya.
Apply water or oil to the skimmer and rub it from the bottom side to the top side of the tool.
Mix or shake the shaped Tam Tam very well using a wooden handle.
After 7 minutes of frying, the Tam Tam should be ready.
Tips:
Get the dough consistency right—neither too soft nor too firm.
Allow the dough to rest for blended flavours and perfect texture.
Maintain consistent oil temperature while frying.
Store cooled Tam Tam in an airtight container.
Cautions:
Handle hot oil carefully to prevent burns.
Use the specified quantity of baking soda.
Measure asafoetida accurately to avoid overpowering flavours.
Fry until golden brown to prevent bitterness.
Ensure Tam Tam cools completely before storing.