Kara thattai is a popular South Indian snack recipe made with rice flour and urad dal flour. Kara thattai is one of my favourite snack recipes and I usually prepare this thattai during festive occasions like Diwali, Krishna jayanthi. It is a deep fried spicy cracker recipe which can be made in less than 30 minutes.
We usually make a large batch and store them in a container during summer holidays or festive occasions. It stays fresh for 1 to 2 weeks. This kara thattai is a perfect homemade snack recipe that you can munch during your movie time or enjoy this thattai along with a cup of tea in the evening.
Kara Thattai Recipe
Thattai is one snack which I was planning to make for quite a while, since krishna jayathy is around the corner I thought it is the perfect time to share it. So I made it today and here is the recipe. This is a version which my mom gave me and it worked like a charm. It turned out crispy and flavorful. Loved it.
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About Thattai
Kara thattai is a traditional South Indian snack recipe made with rice flour, urad dal flour, roasted gram flour, asafoetida, garlic and curry leaves. These ingredients are combined and made into a dough. The dough is then shaped into small thin discs using a hand and then deep fried in oil until golden crispy. I have used my homemade rice flour for making this crispy thattai. You can also use store bought rice flour or idiyappam flour to save time which also works really well.
Thattai is known by different names across different regions of South India like "Nippattu" in Karnataka and "Chekkalu" in Andhra.
Kara thattai is a crispy and flavourful snack recipe. The Kara thattai process is quite a time consuming process because each thattai needs to be shaped individually into thin discs using a hand. But once you taste the final output, it is all worth the time and effort. It is perfect for munching during any time of the day.
Kara thattai recipe is so versatile that you can try different variations like pepper thattai, maida kara thattai, button thattai. Kara thattai is traditionally prepared during festive occasions like Diwali, Krishna jayanthi. As the festivals are approaching, give this recipe a try.
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WHY I LOVE THIS RECIPE
Thattai is one of my childhood favourite snack recipes. There is a popular shop in our town, where they used to sell different varieties of thattai like button thattai, paruppu thattai and pepper thattai. We used to buy and stock up on snacks for the whole week. Kara thattai is a perfect snack that you can pack for your travel, munch maida thattai during movie time or pack for your kids snack box. It stays crispy for at least 2 weeks.
Kids will love this crispy bite and you can customize the chilli powder based on your spice preference. It is also a perfect gifting snack option for festive occasions like Diwali, Krishna jayanthi. and New year.
Ingredients
Rice flour : I have used my homemade rice flour for making thattai. You can also use store bought fine quality rice flour for your convenience. Rice flour provides the texture and crispiness.
Urad dal flour : I have used homemade urad dal flour. This is made by roasting the urad dal and grinded into a powder. It also helps to add crispiness to the thattai.
Roasted gram dal / pottukadalai : Pottukadalai also known as roasted gram dal or fried gram dal is one of the essential ingredients in every household. It is widely used for making chutney. Pottukadali powder helps to soften the dough.
Channa dal / Kadalai paruppu : A small quantity of channa dal is soaked and added while making dough. This will add a bit of texture to the thattai.
Asafoetida / Hing powder : Asafotetida helps in digestion and adds an aroma.
Chilli powder : Chilli powder is added for the spice. You can adjust the quantity based on how much spice you want.
Garlic : You can add crushed or grated garlic for an extra flavour and aroma.
Curry leaves : Curry leaves are added for its flavour and taste. Add finely chopped or crushed curry leaves.
Oil : Oil is used for deep frying the thattai. You can use any oil like canola oil, vegetable oil, groundnut oil of your choice.
Hacks
Sieving : Sieve the rice flour, urad dal flour individually using the flour shifter to remove dust or coarse particles.
Store bought flour : If you're using store bought flour, then use a fine quality flour and sieve them. Then dry roast the flour in low flame for 2 minutes.
Rolling : Use any plastic cover, parchment paper or banana leaf for flattening the thattai. Take a small ball, press them using your hand or a cup to flatten evenly.
Oil temperature is key : If the oil is too high, then thattai will turn brown on the outside and not cooked properly inside. If the oil is low, then the thattai will be soggy and oily. Always fry in medium heat till it is cooked golden crispy.
Air frying : Air frying the thattai is a healthy alternative method. It consumes less or no oil for frying. Place the flattened thattai disc inside the air fryer basket. Bake them at 180 degree celsius for 5 minutes. Spray a little oil for frying.
Kara Thattai Recipe (Step by Step Pictures)
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| Take all your ingredients |
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| Soak Chana dal in water |
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| In a dry pan, add in rice flour |
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| roast it little |
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| remove to a bowl |
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| in the same pan add in urad dal flour |
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| roast it lighty |
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| take it in the same bowl |
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| add in roasted gram dal powder also known as pori kadalai or dalia |
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| add it in |
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| salt |
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| add in chilli powder |
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| asafoetida |
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| add in grated garlic |
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| and some curry leaves |
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| add in soaked chana dal |
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| mix well |
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| slowly add in water |
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| mix well |
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| add a tblspn of hot oil |
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| mix well |
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| take a small portion |
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| roll it into smooth ball |
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| i shaped all the balls |
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| take a plastic sheet, i used my oil cover, place the ball in the center |
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| cover it up |
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| press the top using a bowl |
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| like this |
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| prick top with fork |
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| remove it carefully |
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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 cool down, then serve |
Expert Tips
- Use a fork or toothpick to prick some hole so that thattai won't puff up like poori.
- You can also use store bought rice flour for making thattai.
- Dry roast each flour individually in low flame for 2 minutes.
- You can also add a tablespoon of butter.
- The channa dal should be soaked at least for 30 minutes, if not the channa dal will be hard after frying.
- You can also grind dry red chilli and garlic into a paste and add it while kneading dough for an extra flavour and spice.
- If you store warm thattai, then it will become soggy. So always cool the thattai completely before storing.
Storage
Store the freshly prepared crispy thattai in clean and moisture free containers. As it helps to keep thattai fresh for longer days. Completely cool the fried thattai before storing in the container. It stays fresh for 1 to 2 weeks.
Serving
This crispy kara thattai can be served as an evening snack along with a cup of tea or coffee. You can also munch this thattai during a movie time at home. It is perfect for munching during any time of the day. You can also serve this thattai in style by making famous street food Salem thattu vadai set. Enjoy with Kara kuzhambu or fish kara kuzhambu.
FAQ
Q.Can I use store bought flour?
Yes, you can use store bought rice or idiyappam flour for making thattai. Make sure to sieve and dry roast the flour in low flame for two minutes before kneading.
Q. My thattai is soft, not crispy ?
This is mainly due to the soft or wet dough. Also the dough should be flattened into a thin disc and prick some holes using a fork or toothpick before frying.
Q.Can I add butter ?
Yes you can. The butter should be at room temperature and also add a very little quantity of butter. Over use of butter may turn thattai too soft. You can also add a spoon of hot oil instead of butter.
Q.What is the difference between thattai, chekkalu and nippattu?
Thattai is a popular crsipy snack in Tamilnadu made with rice flour, urad dal flour and spices. Chekkalu is an Andhra style of thattai made with rice flour, green chillies and ginger. It is a spicy version. Nippatu is a Karnataka version of thattai made with rice flour, roasted peanuts and spices.
Variations
Thattu vadai set : Thattu vadai set is a popular street food in South India, especially in Salem. It is also known as Salem thattu vadai set. It is prepared by spreading some South Indian condiments like green chutney or kara chutney on one side of thattai, for the filling use grated carrot, beetroot, finely chopped onion, cover it with another thattai and garnish with coriander leaves. It is like a South Indian thattai sandwich.
Pepper thattai : Pepper thattai is a crispy and spicy South Indian snack. It is made with rice flour, pepper powder, crushed whole pepper, curry leaves and asafoetida. If you like spicy thattai, then try this recipe. It is perfect for evening snacks or you can have it as a side dish for everyday meals.
Maida kara thattai : Maida kara thattai is a quick snack recipe that is made with maida ( all purpose flour ), channa dal, spices and oil. It can be made in less than 30 minutes and perfect for munching any time of the day. Store it in an airtight container.
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📖 Recipe Card
Kara Thattai Recipe
Equipment
- Cooking pot
Ingredients
- 1 cup Rice Flour
- 2 tablespoon Urad Dal Flour
- ⅓ cup Roasted Gram Dal / Pori Kadalai powdered
- 1 tablespoon Chana Dal / Kadalai paruppu soaked
- ¼ teaspoon Asafoetida
- 2 teaspoon Red Chilli Powder
- 1 tablespoon Garlic peeled & grated finely
- 2 sprig Curry Leaves chopped
- Salt to taste
- 1 tablespoon Oil + for deep frying
- ½ cup Water or as needed
Instructions
- Take rice flour in a dry pan and roast it little, Remove to a bowl.
- Take urad dal flour in the same pan and roast it little. Remove to the same 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 tablespoon of oil and add it to the dough.
- Divide it into 10 equal balls. Spread a plastic sheet, place a ball in the center, cover with plastic wrap and press the top with another flat bowl.
- Prick the top with fork, drop in hot oil and fry for 30 sec or so, now reduce the heat and cook on low heat for a min or so till it gets crispy.
- Drain it and cool it down completely.
- Store it in air tight container and set aside.
- This keeps well for more than 10 days.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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Meera Gopinath
I make this lovely snack without garlic . Eat it with hot tea 😀
Anonymous
can we use store bou8 rice flour??
Aarthi
@Anonymousyes u can use
Suganya Palaninathan
really love ur recipes.. you are a great inspiration to try out new dishes 🙂