Kara Thattai Recipe with step-by-step pictures. This recipe is a South Indian snack traditionally made during Krishna Jeyanthy and Diwali. This may be prepared well inside quarter-hour.
Kara Thattai Recipe
Thattai is one snack which i used to be planning to make for quite some time, since krishna jayathy is across the corner i assumed it’s the proper time to share it. So i made it today and here is the recipe.
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Ingredients for Kara Thattai Recipe
- Rice Flour – 1 cup (HOMEMADE)
- Urad Dal Flour – 2 tbsp (HOMEMADE)
- Roasted Gram Dal / Pori Kadalai – ⅓ cup powdered
- Chana Dal / Kadalai paruppu – 1 tbsp
- Asafoetida / Hing / Kaya Podi – ¼ tsp
- Chilli Powder – 2 tsp
- Garlic – 1 tbsp grated finely
- Curry Leaves – 10 to 12 leaves torn
- Salt to taste
- Oil – 1 tbsp + for deep frying
- Water – ¼ cup to ½ cup
This can be a version which my mom gave me and it worked like a charm. It turned out crispy and flavorful. Loved it..
Hope you’ll give this a attempt to let me know the way it seems for you..
The right way to Make Kara Thattai
- Take rice flour in a dry pan and roast it little, Remove to a bowl.
- Take urad dal flour in the identical pan and roast it little. Remove to the identical bowl.
- Add in salt, powdered gram dal,chilli powder, grated garlic,soaked chana dal, curry leaves, asafoetida and water to make a smooth dough.
- Heat oil for deep frying. Once the oil is hot, the 1 tbsp of oil and add it to the dough.
- Divide it into 10 equal balls. Spread a plastic sheet, place a ball in the middle, cover with plastic wrap and press the highest with one other flat bowl.
- Prick the highest with fork, drop in hot oil and fry for 30 sec or so, now reduce the warmth and cook on low heat for a min or so till it gets crispy.
- Drain it and funky it down completely.
- Store it in air tight container and put aside.
- This keeps well for greater than 10 days.
If you will have any questions not covered on this post and should you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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📖 Recipe
Kara Thattai Recipe
Kara Thattai Recipe with step-by-step pictures. This recipe is a South Indian snack traditionally made during Krishna Jeyanthy and Diwali. This may be prepared well inside quarter-hour.
Instructions
-
Take rice flour in a dry pan and roast it little, Remove to a bowl.
-
Take urad dal flour in the identical pan and roast it little. Remove to the identical bowl.
-
Add in salt, powdered gram dal,chilli powder, grated garlic,soaked chana dal, curry leaves, asafoetida and water to make a smooth dough.
-
Heat oil for deep frying. Once the oil is hot, the 1 tbsp of oil and add it to the dough.
-
Divide it into 10 equal balls. Spread a plastic sheet, place a ball in the middle, cover with plastic wrap and press the highest with one other flat bowl.
-
Prick the highest with fork, drop in hot oil and fry for 30 sec or so, now reduce the warmth and cook on low heat for a min or so till it gets crispy.
-
Drain it and funky it down completely.
-
Store it in air tight container and put aside.
-
This keeps well for greater than 10 days.
Nutrition Facts
Kara Thattai Recipe
Amount Per Serving (1 g)
Calories 60
Calories from Fat 3
% Every day Value*
Fat 0.3g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 7mg0%
Potassium 20mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 0.05g0%
Protein 1g2%
Vitamin A 119IU2%
Vitamin C 0.003mg0%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Every day Values are based on a 2000 calorie weight loss program.
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Kara Thattai Recipe Step by Step
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| Take all of your ingredients |
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| Soak Chana dal in water |
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| roast it little |
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| remove to a bowl |
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| roast it lighty |
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| take it in the identical bowl |
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| add in roasted gram dal powder also referred to as pori kadalai or dalia |
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| add in chilli powder |
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| add in grated garlic |
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| and a few curry leaves |
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| add in soaked chana dal |
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| slowly add in water |
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| add a tblspn of hot oil |
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| take a small portion |
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| roll it into smooth ball |
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| i shaped all of the balls |
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| take a plastic sheet, i used my oil cover, place the ball in the middle |
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| cover it up |
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| press the highest using a bowl |
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| prick top with fork |
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| remove it fastidiously |
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| drop in hot oil |
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| let it fry on high for few mins |
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| Drain and funky down, then serve |
