Button Thattai | Kara Kara thattai

Button Thattai | crispy mini thattai recipe | Diwali snacks | bakshanam | Kara Kara thattai | Diwali bakhsanam | Diwali savory recipes | festival savory | gokulashtami quick, and tasty murukku recipes with step-by-step pictures and video recipe. Check out the button thattai recipe and if you like the video pls SUBSCRIBE to my channel.

Button Thattai | crispy mini thattai recipe | Diwali snacks | bakshanam prepared with dal, store-bought rice flour / Idiyappam flour / arisi maavu, roasted gram flour/  pottukadalai, and butter/ hot oil. Easy instant murukku recipe without any roasting and soaking

Can I use dal flour instead?

Traditionally button thattai is prepared this way, you can use dal flour instead but the flavor might vary

Should I grind the cooked dal?

No, you need not grind the dal for the thattai. 

Should I use homemade rice flour?

No, you can use store-bought rice flour. Idiyappam Flour is optional any flour should work.

Can I use carom seed?

I have used sesame seeds. Instead, you can use black sesame, carom, or cumin seeds according to your preference.

Can I skip butter for thattai?

A little butter gives the recipe a nice texture and taste. But if you are planning to make a vegan version, skip the butter and use 1/2 tablespoon of hot oil instead. Personally, I like butter flavor; hence, I add it to all my savory dishes, like seedai, thattai, and ribbon. Avoid adding more butter, as it will affect the murukku's texture. Murukku might disintegrate.

What should be the consistency of thattai dough?

Make the right consistency of pliable dough avoid making it too soft or with a crack

How to check if the oil is at the right temperature?

Check the oil temperature by adding a small piece of the dough. If the dough rises gradually and steadily on top, the oil is hot enough to fry. If it rises too quickly, the oil is too hot. Simmer and adjust to the right temperature. If it settles down at the bottom of Kadai or rises very slowly, the oil is not hot enough, so increase the heat.

Shelf Life for thattai

Thattai stays fresh and crispy for up to 2 weeks. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the thattai cool completely then close with the lid.

Can I skip chili powder?

Traditionally thattai is made with chilli powder but you can use pepper instead

INDIAN SAVORY BAKSHANAM

AFTER SCHOOL SNACKS IN TMF

BAKED INDIAN SNACKS IN TMF

FILTER COFFEE WITHOUT CHICORY

Krishna jayanthi recipes

AVAL RECIPES IN TMF

Ingredients:

Pressure cook

1 tablespoon Moong dal

1 tablespoon chana dal

1 tablespoon urad dal

1 cup Rice flour

1/2 teaspoon chilli powder

Required salt

1  tsp white sesame seeds

Asafoetida around 1/2 tsp

1/2 tablespoon butter

Water as required

How to make button thattai with step-by-step pictures 

🌟wash three dal

🌟Pressure cook for 5 whistles; Mash the dal

🌟Add rice flour, sesame seeds, coconut, salt, chilli powder, curry leaves, butter and asafoetida; mix well

🌟Gradually add water and make a pliable dough

🌟Cover and keep the dough

🌟Pinch a small portion of dough around 1 tsp; roll and keep in parchment paper

🌟Repeat for the entire batch

🌟Keep a parchment paper on top

🌟Use a flat cup and level it

🌟repeat. Use a fork to prick holes and rest the entire batch

🌟Heat oil and deep fry thattai in batches; golden brown and till ssh sound stops

🌟Drain oil in colander ; cool and store