Kara Kara Buttons Recipe | Crispy Buttons Recipe
a Unique and Crunchy Snack !
Kara Kara, Muru Muru Buttons, a crispy snack which is so simple to make with all available ingredients at home. A very easy and quick to make dish. No hassle with press and mould. Crispy buttons are made with rice flour and dals.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Kara Kara, Muru Muru Buttons, a crispy snack which is so simple to make with all available ingredients at home. This Kara Kara Buttons is more like a miniature version of Thattai. But there is a little twist from the conventional thattai. For thattai, we use rice flour, urad dal flour, soaked bengal gram dal and some spices. But for these crispy buttons, in addition to rice flour, we are going to use cooked mixed dal (moong, urad and chana dal) which gives an extra flavor to the buttons. As these buttons are small and crunchy, these Kara Kara Buttons are perfect for Diwali festival for sharing with friends and family.
How to get Perfect Kara Kara Buttons:
- Dough Consistency : The dough should be smooth and stiff. We need to make small patties out of the dough so if the dough is sticky it will be hard for us to shape the buttons.
- Cooked Dal : We need to pressure cook the dals. The dals should be cooked but firm. It should not so watery. If the cooked dals are very dry, we can grind it in mixer grinder
- Shape & Dry buttons: Make small button shaped patties of the dough and allow the buttons to dry for atleast 5 mins before dropping in hot oil
- Deep Fry in low flame to get crispy buttons. If the oil is too hot, the buttons will become golden color so quickly and will be crispy at first but becomes chewy later. So fry in low flame till all the bubble in the oil ceases and then take out the crispy buttons
Recipe Card for Kara Kara Buttons:
Kara Kara Buttons Recipe | Crispy Buttons Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixing Bowl
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 250 gms
Calories: 131kcal
Kara Kara, Muru Muru Buttons, a crispy snack which is so simple to make with all available ingredients at home. A very easy and quick to make dish. No hassle with press and mould. Crispy buttons are made with rice flour and dals.
Print Recipe
Ingredients
- 1 Cup Homemade Rice Flour 1 Cup - 250ml
- 1 tsp Urad Dal
- 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tsp Moong dal
- ½ tsp Red Chili Powder
- a Pinch Asafoetida (Asafetida / Hing)
- 2 tsp Grated Coconut
- ¾ tsp Salt Adjust As Needed
- 2 Cups Oil For Deep Frying
Instructions
Cooking Dal
- Take the dals in a vessel. Rinse them in water and pressure cook them allowing 3-4 whistles. We need nicely mashed dal. Once the dal is cooked, mash it nicely and keep it aside
Preparing Dough
- Take a mixing bowl, add rice flour, mashed dal, salt, red chilli powder, hing, grated coconut and mix well. Add water little by little and knead it to a nice and stiff dough
Shaping Buttons
- Take a clean white towel and spread it on the floor. Make small gooseberry sized balls out of the dough place it in the towel. Using your thumb, press each ball in the middle to make it flat like a button. Do not press too much. The buttons should be small and little thick.
Deep Frying Process
- Repeat the step for the rest of the dough. Let the buttos dry for couple of minutes in the towel. Meanwhile, heat oil in a pan, when the oil is hot enough, gently add 10-12 buttons to the oil.
- Deep fry the buttons in low flame till they are crispy and turn to golden brown color. Keep the flame low while frying, because the buttons are little thick and hence needs more time to deep fry them. Take the crispy buttons out of the oil and keep in paper towel to drain the excess oil.
Serving Time
- Serve the yummy and crispy Buttons with hot coffee/ tea and enjoy!
Video
Notes
- The buttons need to be fried in oil in low to medium flame. Wait till all the bubbles ceases in the oil while frying. If we keep the flame high, the buttons will be crispy at first and then later becomes chewy.
- Dry the buttons for atleast 5 mins before adding it to the oil. This prevents the buttons from breaking or bursting in oil
Nutritional Info
Nutrition Facts
Kara Kara Buttons Recipe | Crispy Buttons Recipe
Amount Per Serving (20 g)
Calories 131
Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 14g5%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
- Take the dals in a vessel. Rinse them in water and pressure cook them allowing 3-4 whistles. We need nicely mashed dal. Once the dal is cooked, mash it nicely and keep it aside
- Take a mixing bowl and add rice flour, mashed dal, salt, red chilli powder, hing, grated coconut and mix well. Add water little by little and knead it to a nice and stiff dough
- Take a clean white towel and spread it on the floor. Make small gooseberry sized balls out of the dough place it in the towel. Using your thumb, press each ball in the middle to make it flat like a button. Do not press too much. The buttons should be small and little thick.
- Repeat the step for the rest of the dough. Let the buttos dry for couple of minutes in the towel. Meanwhile, heat oil in a pan, when the oil is hot enough, gently add 10-12 buttons to the oil.
- Deep fry the buttons in low flame till they are crispy and turn to golden brown color. Keep the flame low while frying, because the buttons are little thick and hence needs more time to deep fry them. Take the crispy buttons out of the oil and keep in paper towel to drain the excess oil.
- Serve the yummy and crispy Buttons with hot coffee/ tea and enjoy!
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| Kara Kara Buttons Recipe | Crispy Buttons Recipe |
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Very good recipes
madam,
my kara buttons turned out very hard. shout i add butter or oil while making the dough?(i used readymade idiyappam flour instead of home made rice flour)
Hi Madhu, readymade flour makes the end product little hard than homemade rice flour. So you can use atleast a tablespoon of butter to make it soft.
Hi,Very nice recipe.please tell me for how many days we can keep and have it in room temperature
We can keep it for 7-10 days in an air-tight container
Hello
Can you please show the cup used for measurement to understand correctly?
Thank you
Vidya sudhakar
Hello, I have used US Standard measurement of 1 cup (approximately 250 ML)
क्या आप बता सकते हैं कि चावल का आटा चावल को भिगोकर सुखाकर पीसने या सीधा ही पीसने से बनता है
इसकी सूखी पीस रही है
Should we use dry coconut or raw coconut
I used dry coconut, we can also use fresh
can we mix oil in the dough instead of butter?
Sure we can add oil instead of butter. Butter makes it soft and easy to bite. Oil makes it more crispier and if you keep for more days a smell will come.
Hi Sowmya,
Tried the buttons for this Diwali and it was a great hit. Everyone loved it.
Thank you Rajarajeswari. Very happy to hear