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.
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
Cuisine: Indian, South Indian, Tamil Nadu, Tamilnadu
Equipments Needed
Heavy Bottomed Pan
Mixing Bowl
Prep Time: 10minutes
Cook Time: 45minutes
Total Time: 55minutes
Servings: 250gms
Calories: 131kcal
Author: Sowmya Venkatachalam
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.
1tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
1tbspMoong dal
½tspRed Chili Powder
aPinchAsafoetida (Asafetida / Hing)
2tspGrated Coconut
¾tspSaltAdjust As Needed
2CupsOilFor 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 131Calories 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!
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)
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.
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
Sounds good, will make and let you kniw
Thank you Sushma. Please try and share your comments
In the video you are mentioning tablespoon, but in the recipechart you are mentioning as teaspoon – which is correct mam, pls clarify.
yeah thanks for mentioning. Its a mistake. It should be 1 tablespoon for each of the dal. I have corrected the Recipe chart now. Thanks once again
Tried it today. Came out really well. My kids enjoyed making as well as eating!!! Thank you!!
So glad Raji. Thanks
Can we airfryer these buttons? Will it taste good n crisp?
yes surely one of my friend tried in airfryer and she was happy with the crispness
I like this crispy button. Will try this and let you know.
Sure 😊 Thank you 🙏🙏