Thattai and kara sev

No festival is complete without some crunchies. So decided to make thattai and kara sev.

Thattai

Ingredients:

Rice flour - 500gm
Grated coconut - 1 cup (I use the frozen shredded coconut)
Urad dal powder - 1/2 cup (dry roast ural dal and powder in spice grinder)
Red chilli powder - 2 tsp (can be increased or reduced as per taste)
Bengal gram dal - 4 tsp
Ghee - 2 tsp
Asafoetida - 1/2 tsp
Sesame seeds - 3 tsp
Salt - as needed
Oil for deep frying

Method:

Soak bengal gram dal in enough water for one hour. Mix all the ingredients except the oil for frying with enough water and make a dough. This should almost have the same consistency as chapathi dough. Take a small ball of this dough and pat it on a plastic sheet of paper (ziplock is fine) or if your making smaller thattai's, you can just pat in in your palm and deep fry these in hot oil. Keep turning until it turns golden brown and is fully cooked and crisp.



Note: After cooling these if you notice that they are not crisp enough you can fry them once more in hot oil until they turn crisp but be careful to not let it turn dark brown as they will taste burnt.

Kara sev:

I followed the same recipe from Menu Today except for the fact that I used half the measure as I did not have the time and energy to prepare a bigger batch (I was making this at 10 in the night after coming back from a long work day).

Comments

FH said…
Kara sev looks spicy and crunchy!!So good Deepz, I would love fry some..
4:36 PM
Menu Today said…
Hi Deepz,
Thanks for trying out karasev...
Your Karasev has come out very well.Even better than mine.I think I missed your diwali treat:-(
9:40 PM
Deepz said…
Asha: Thanks. Do try it sometime.

Nisha: Thanks Nisha, thats a good idea. Will definitely try it the next time.

MT: Thanks. You are the master and I am jus learning.
11:58 AM
Anonymous said…
Kara sev is very nice to see.and the steps are easy to do ...Thanks......
5:08 AM
Post a Comment

Popular posts from this blog

Green Blog Project - Summer 2007

Image
Last year when I first read about the Green Blog Project , I was very excited as we had so many veggies growing in our backyard and this was a good event to participate in. I was a month old in the food blogging world and it was one of the first few events that I participated in. I made vegetable fried rice from carrots and beans and tomato thokku from tomatoes grown in my backyard. After sending my entries I was eagerly waiting for the roundup and was amazed at all the other entries. I usually stick to traditional and easy growing veggies. But after looking at the roundup, I was surprised to see so many people growing traditional Indian veggies with such ease. This effort started by InjiPennu has encouraged a lot of food bloggers to grow their own vegetables either be it in small containers/pots or a big backyard. I had totally dismissed the idea of growing anything in winter. When Mandira of Ahaar hosted the GBP winter/spring 2007 event and gave us some very good tips on grow...
Read more

Arachu vitta sambar, Kovakkai (tindora) varuval, Podalangai (padval) poriyal

Image
I have lots of Indian vegetables stocked in my fridge after my last week's Indian grocery shop visit. I had murungakai (drumsticks), podalangai(padval), kovakkai(tindora) and fresh coconut. So decided to make some very Indian (specifically Tamilian) dishes with those vegetables for dinner last night. When I think of drumsticks the first thing that comes to my mind is Sambar. I was bored of making the regular sambar and hence decided to go with arachu vitta sambar. The main ingredient in this type of sambar is the freshly ground masala and it adds a very unique and different taste. Then decided to do something spicy and dry to go with it and hence a varuval. With the fresh coconut I decided to do some poriyal. So the final menu was arachu vitta murungakkai (drumsticks) sambar, kovakkai (tindora) (ivy gourd) varuval and podalangai (padval) (snake gourd) poriyal. Arachu Vitta Sambar: Ingredients: Thur dal (cooked and mashed) – 1½ cups Drumsticks (cut) – ½ cup Onion (chopped) – 2 Tomat...
Read more

Adai and pudina chutney

Image
Last night I was in the mood for idli or dosa but did not have the batter ready. The idli/dosa batter usually takes time preparing (6hrs to soak the ingredients and 6 hrs to ferment the ground batter). So I decided to make Adai as it takes about 2hrs to soak, grind, ferment and to prepare. Adai is pretty filling and high in protein as different varieties of dal are used. Adai: Ingredients: Idli rice (can be substituted with any available rice) - 1 cup Whole urad dal - 3/4 cup Channa dal - 3/4 cup Thur dal - 3/4 cup Ginger - 2 inch piece Shredded coconut - 1/4 cup Red chillies - 4 (can be increased for additional spice) Jeera - 2 tsp Curd - 1 tbsp Salt - as needed Method: Soak rice and all dal ingredients together in enough water for 2hrs. If you are in a real hurry 1hr should be enough. Grind all the above ingredients to a dosa batter consistency. It is fine if the mix is a little course. Also if you are using an US bought blender, grind the above in batches as the motor heats up prett...
Read more