Kara thattai | Spicy crispy nippattu[Chekkalu]-How to make-Step by step photos

Cuisine Style: South India | Preparation & Cooking Time: 20 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali snacks or crisps

Ingredients

• Rice [Pulungal arisi] – 1 cup
• Urad dal [Ulundu] - ¼ cup
• Moong dal [Pasi paruppu] – 2 tbsp
• Bengal gram [Kadalai paruppu]– 2 tbsp
• Dry red chilli [Kashmiri]– 3
• Asafetida [Perungayam] - ¼ tsp
• White sesame seeds [Ellu]– 1 tbsp
• Butter - 1 tbsp
• Salt to taste
• Oil for deep frying
• Water as needed

Preparation Method

• Wash & soak rice & dry red chilli for 4 hours.
• Wash & soak Bengal gram & moong dal for 2 hours.
• Dry roast urad dal till you get nice aroma then let it cool & grind to smooth powder.
• In a mixer jar add soaked rice, dry red chilli & salt finely grind with enough water. Then add moong dal & Bengal gram coarsely grind.
• In a bowl add ground rice mixture & add urad dal flour, asafetida, butter and sesame seeds mix well make soft dough. [Dough should be soft & non sticky]
• Add 1 tbsp of oil knead it again.
• Divide the dough into equal size balls.
• Place the ball on chapatti making stone then roll out into thin circles.
• Or place it on polythene sheet or banana leaf & flatten into thin circles & make small holes in the middle using fork.
• Repeat the procedure for all balls.
• Heat oil in a pan put raw thattai deep fry till crisp on medium hot oil.
• Once its ready take it out & drain absorbent paper & let it cool then store in an airtight container

How to make Kara thattai / spicy crispy nippattu-Step by step photos

Wash and soak rice, red chilli for 4 hours

Soak moong dal for 2 hours

Soak bengal gram for 2 hours

Dry roast urad dal till you get nice aroma & let it cool

Put urad dal in a mixer jar & finely grind then sieve it to avoid lumps

After 4 hours drain water

Soaked bengal gram after 2 hours

Soaked moong dal after 2 hours

Put rice, dry red chilli, in a mixer jar finely grind with enough water [not too much water]

Add salt then finely grind again

Add bengal gram, urad dal coarsely grind

Transfer ground rice mixture to a bowl

Add urad dal flour mix well

Add asafetida mix well

Add butter knead it again

Add white sesame seeds & oil mix well

Kara thattai dough is ready & divide the dough into equal size balls

Place plastic cover on the chapati making stone then place lemon size ball

Close with plastic cover

Roll out into thin circles

Raw thatti is ready

Make holes

Heat oil in a pan put prepared thattai & deep fry till crisp on medium flame

Now thattai is ready take it out & drain on absorbent paper

Spicy crispy thattai-nippattu-chekkalu is ready & store in an airtight container