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


Kara thattai


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 hoursWash and soak rice red chilli for 4 hours

Soak moong dal for 2 hoursSoak moong dal for 2 hours

Soak bengal gram for 2 hoursSoak bengal gram for 2 hours

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

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

After 4 hours drain waterAfter 4 hours drain water

Soaked bengal gram after 2 hoursSoaked bengal gram after 2 hours

Soaked moong dal after 2 hoursSoaked moong dal after 2 hours

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

Add salt then finely grind againAdd salt finely grind again

Add bengal gram, urad dal coarsely grindAdd bengal gram, urad dal coarsely grind

Transfer ground rice mixture to a bowlTransfer ground rice mixture to a bowl

Add urad dal flour mix wellAdd urad dal flour mix well

Add asafetida mix wellAdd asafetida mix well

Add butter knead it againAdd butter knead it again

Add white sesame seeds & oil mix wellAdd white sesame seeds & oil mix well

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

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

Close with plastic coverClose with plastic cover

Roll out into thin circlesRoll out into thin circles

Raw thatti is readyRaw thatti is ready

Make holesMake holes

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

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

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


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