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Showing posts with label Snacks&Savories. Show all posts
Showing posts with label Snacks&Savories. Show all posts

Jun 1, 2018

509:Thayir Vada/ Curd Vada/ Dahi Vada





A recipe for dahi vada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshwara III, who ruled from present-day Karnataka.[4]S( Source https://en.wikipedia.org/wiki/Dahi_vada)
Thayir Vadai are vadais soaked in thayir/curd/yogurt and spiced differently in different regions. The typical Tamil style is made by soaking the vadais in coconut and curd mixture and gently seasoned with mustard, curry leaves and red chillies.  Thayir vadai, everybody’s favorite at home!
Madappalli gives you a simple and tasty Thayir Vadai Recipe. For more recipes, visit our website https://sadhanakitchen.blogspot.com/

Preparation Time             15 Minutes.  
Soaking  Time                  1 Hour
Cooking Time                   20 Minutes
Cuisine                              South  Indian
Recipe Category             Snacks
Serves                                4 nos.

Ingredients:

Urdh Dal                          1 Cup
Raw Rice                          1 Tablespoon
Green Chilies                   1 no. (Chopped)
Grated Ginger                  1 Tablespoon
Asafetida powder              ½ Teaspoon
Salt                                  To Taste

For Curd Vada

Grated Coconut                  2 Tablespoon
Green Chillies                     3 no.
Thick Curd/ Plain Yogurt      2 Cups
Roasted cumin seed            1/8 Teaspoon.
Finely Chopped Cilantro       2 Tablespoon
Red Chilli Powder                 small pinch
Salt                                    To Taste
Sugar                                 1/8 Teaspoon
For Tadka
Oil                                      1/2 Teaspoon
Mustard Seed                       ½ Teaspoon

Method

For Making Vadas
  •                               
  • Soak a cup of full Urad daal along with a spoon of rice for an hour. Then wash and drain it well.

  • Grind the green chillies, ginger, salt, asafetida with the curry leaves. You need to add a little water to grind it. Add the soaked urad dal and grind till it becomes fluffy.
  • Heat Oil on medium heat. Wet you palm and scoop up a small portion of batter in your hand,
  • Gently drop the batter into the hot oil. Allow vadai to get medium golden brown on one side before flipping over to the other side. 
  •  Allow other side to get medium golden brown and remove onto a paper towel to absorb excess oil. 
  •  Repeat process for all the batter to make vadai.



Thayir Vadai Preparation:

  • Once the vadais are made Soak them into a bowl of hot water  for about 10 seconds on each side. Take them out and squeeze out the excess water.
  • Grind coconut and chillies with a tablespoon of yogurt and add roasted cumin powder and mix well. Mix this mixture with the rest of the yogurt and add salt.
  • •Take a seasoning pan, add oil, mustard seeds, and curry leaves. When mustard seeds start spluttering
  • Switch off the stove. Pout this Tadka into curd Mixture. Mix it well.r
  • Divide this mixture in 2 parts. Cover and refrigerate one half. The other half, dilute with 1/2 cup of water.
  • Arrange three or four sets of Vadai in a flat bottom dish. Add diluted yogurt mixture in it. Mix well and Leave it for at least 4 hours
  • This will help it absorb all the water in the yogurt and leave a film of creamy yogurt on top. 
  • Before serving, pour the remaining yogurt mixture on top ensuring it flows on the sides of the vadais too.
  • Garnish with some chopped coriander leaves, , roasted cumin powder and chili powder .






Note:
  • You can add Grated carrots, Crunchy Boondi also makes an excellent garnish and makes the dish even more colorful.
  • You can  use Paniyaram pan to make the vadais . Its more healthy than normal vadais.



Feb 1, 2018

504: Medhu Vadai / Ulundu Vadai


The word Medhu Vadai makes many of us drool and crave for it. Also, it is a festival snack in many households. Urad dal/Husked Black gram is soaked in water for a couple of hours, drained and ground to fluffy consistency. Frying the Vadai when the oil is of the right temperature ensures that it absorbs very less oil. It is easy to make and tasty too.  You can make these Vadai even as evening tea time snack .


Soaking time:      45 Mins
Cooking time:     20 minutes
Category    :        Snack
Serves-               3 to 4

Ingredients

Urad dal                -        1 cup
Rice                      -        1 tbsp.
Reva                     -        1 Teaspoon
Green chillies         -        5 Nos.
Ginger                  -         1/2 inch
Curry leaves                    1 Sprig
Refined Oil           -           For Deep Frying
Salt                                To Taste.


Method:

  • Soak Urad dal and rice in water for 1/2 hour. 




  • Chop roughly, green chillies , Ginger and curry leaves and keep it aside.
  • Drain the water, add it to a mixer / grinder. Grind the urad dal using 2-3 tbsp. of water alone. Do not add more water.



  • Blend to a smooth, sticky batter. (Takes around 15 minutes in my grinder). Transfer to a bowl.


  • Add roughly chopped curry leaves, Chopped Ginger, Chopped Green chillies, Rava and Salt.

  • Mix it well, until it gives out bubbles. This mixing makes the batter fluffy (When you place about 1/2 tsp of batter in a bowl of water it should float on top and not sink.)
  • Refrigerate for 1/2 hour.
 Making Vadais
  •  Heat a kadai with oil.
  • Keep water in a bowl and wet your hand.
  • Then take little batter with the wet hand and flatten it. Drop a hole at the center.Again, wet your hands and shape the sides evenly.

  • Slowly drop it in oil. Keep the flame medium to low while frying.
  • Once a side become golden brown turn the other side and wait until it turns into light golden brown.
  • Fry Vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp.


  • Drain and place on kitchen towel.
  • Serve with chutney or sambar.







Jun 1, 2017

492:Ethakka appam/ banana fritters



Ethakka appam / Ripe banana fritters is an easy and traditional Kerala style snack made with ripe plantains.
Ethan pazham

Ingredients:

Ripe Bananas                         4 Nos.                 Coconut oil (Or) Cooking oil     For Deep Frying

For Batter

Water                                    ½ cup
All Purpose Flour (Maida)         1 cup
Rice flour                                2 Tablespoon
Sugar                                     2 Tablespoon
Bicarbonate of soda                 a pinch
Turmeric powder                     1/8 Teaspoon
Salt                                       To Taste

Method:

  • Peel the bananas and slice them into 3 pieces, lengthwise.
  • Add above batter items  into the mixing bowl, blend it thoroughly to form a semi thick batter with a dropping consistency and do make sure there no lumps in the batter.
  • Now dip the slices in batter and evenly coat them.
  • Heat the oil in a kadai.
  • Deep fry them until they become golden brown. Flip them in between.
  • Remove from oil and drain the excess oil with paper towel.
  • Serve hot with Masala Chai.




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Jan 1, 2017

484: Ribbon Pakoda- Version 2




Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. Ribbon Pakoda are an inclusion to all festivals and occasions. I already posted a ribbon Pakoda recipe in my blog. I slightly modify and tried this recipe and made it for this Diwali. It came out very well.


Preparation Time  :   5 Minutes
Cooking Time       : 25 Minutes
Recipe Category  :    Snacks
Serves                   : 3-4 People
Recipe Cuisine      : South Indian


Ingredients:

Rice flour                        2 cups
Gram Flour                      1 cup 
Red Chili Powder              2 Tsp.
Asafetida powder             1 Tsp.
Salt                                To Taste
Water                             As required
Butter                             2 Tbsp.
Oil                                  for Deep Frying       
  
Tools:
Sev Press
Slotted Spoon
Paper Towel
Kadai

Method:

  • In a bowl sieve rice flour and Gram flour together.
  • Add red chili powder, asafetida, salt, and melted butter, mix everything well.
  • Gradually add water to make it a stiff dough. The dough should not be too tight or too loose.
  • Meanwhile heat the oil in a kadai. The stove heat should be in medium flame.
  • Grease the Sev Press with oil. Fill in the dough into the press.
  • Only press in enough to cover the oil.
  • Fry it till becomes golden brown, strain the excess oil in a paper towel, let it cool.
  • Cool the entire ribbon Pakoda and store in an air tight containers.
  • Serve with Tea or coffee.


Note:

  • If making in large quantities, mix all dry ingredients in a big bowl and take small portions and mix water to make dough.
  • You can use 1/2 cup of Bengal gram flour and 1/2 cup of Fried gram(Pottukadalai-Chutney dhal) powder.


See my Other Ribbon Pakoda Recipe here




Dec 19, 2016

482: Kodubale/ Ring Murukku/Chekodies





Crispy Kodubale is really a yummy snack and is very famous in South India. This snack is been called in different names in different parts of the places. In Tamilnadu, it’s called as ring Murukku.
One of my Karnataka friend Kohila Mami gave this recipes. I made little change and made it. It came very well. Thank you Mami for Crispy Kodubale recipe.

Ingredients
 
Kodubale dough
Rice flour                                          2 cups
Roasted Maida                                  ½ cup (skillet dry roast)
Roasted Fine Rava                            1/4 cup
Roasted Gram dhal (Pottukadalai)       ½ cup
Dry coconut powder                          ½ cup
Red chili powder                               1 tablespoon.
Asafetida (Hing powder)                    ¼ teaspoon
Dry fried ajwain                                1/2 teaspoon.
Melted Ghee                                     1 tablespoon.     
Finely chopped curry leaves               1 tablespoon
Salt                                                 To Taste
Oil                                                   For deep frying

Method:

  • Dry roast the Maida and keep aside.
  • Powder the fried gram dal and coconut powder to very fine texture.
  • In a large bowl, add all flours, roasted Rava, Hing, dry fried ajwain, chopped curry leaves, red chili powders and salt. Add melted ghee in it and mix well.
  • Add little water and knead to a thick smooth dough.
  • Make coils and turn them round to make small bangle shaped rings with the ends pinched together to hold.


  • Heat the oil in Kadai. Oil should be very low heat.
  • Keep the prepared coils on a plate and deep fry when the oil is heated and sufficient number has been made to fry together.
  • Fry on medium heat and wait till the bubbles stop after frying, indicating it is done, remove from the oil.
  • Drain oil and transfer to the paper towel.
  • When completely cooled, store in air tight containers.


Dec 1, 2016

481: Methi Crackers/ Fenugreek Crackers

Fenugreek is a spice and a herb that is quite popular in the Indian kitchens. The fenugreek leaves are aromatic, cooling and mild aperient. The leaves are popular for their aromatic and unique flavor. Fenugreek leaves are basically a kind of green leafy vegetables unless you dry them for storage (kasuri methi). The seeds and the leaves are well known for their medicinal uses.

Health Benefits

It cures digestive problems, considered as good appetizer, Very good for Diabetes,Heals mouth ulcers, prevents anemia
Fenugreek Leaves

Ingredients:

Multi Grain  flour                 1 cup
All-purpose flour                 2 tablespoon
Chopped fenugreek leaves   ½ cup.
Red chili powder                 ½ teaspoon
Black pepper powder          1/8 teaspoon.
Ajwain                               ¼ teaspoon
Jeera powder                      1/4 teaspoon
Hing                                   2 pinches
 Melted Ghee                      1 teaspoon
Curd                                  1 teaspoon
Salt                                    To taste.
Oil                                    for deep frying                                                 


Method:

  • Remove the fenugreek leaves from the stem and wash thoroughly. Chop the leaves coarsely. Microwave it for 5 minutes.
  • Sift the flour, add all above ingredients, fenugreek leaves and salt.
  • Make a stiff dough using water. Keep aside for 30 minutes.
  • Then make even size small balls of the dough. Roll out into disc shape of 5” diameter.
  • Prick the diamond shapes using a fork to prevent them from puffing up.
  • Cut into small diamond shapes. 
  • Heat the oil in a pan, fry the crackers in a slow fire till golden brown on both the sides. Drain on the paper towel.
  • Cool and store in an air-tight container.




For Baking Method

  •  Preheat the oven to 180°C. Place the crackers in a well-greased baking tray.
  • Bake them at 180°c for 5 minutes or until they turn golden brown. Let it cool for some time.
  • Store them in a airtight container.



Oct 21, 2016

478:Nippattu/ Rice Cracker


Prep Time :               10 mins
Soaking Time:         30 mins
Cook Time :               10 mins 
 Serves:                        3-4 People
 Recipe Category:    Snacks & Savories
 Recipe Cuisine:       South Indian  

Nippattu is a traditional crunchy snack of Karnataka. Nippattu are rice crisps made from rice flour, all-purpose flour, butter, peanuts, roasted gram and spices which is irresistible in taste. It is a crispy and spicy snack which is prepared for festivals. It is easy to make recipe with simple ingredients. You can prepare this couple of days in advance too. It stays fresh for up to 10 days. So here's Nippattu for all those nutty flavor lovers! 

 Ingredients
Rice flour                              1 cup
All Purpose Flour                   ¼ cup
Asafetida powder                  ¼ Teaspoon
Ghee -                                  2 Teaspoon
 Salt                                      To taste
  Oil                                       for Deep frying
Grind Coarsely
Fried gram dal/pottu kadalai      1/4 cup
Peanuts                                   ¼ cup
Grind Paste
 Dry Coconut grated                 1/2 Cup
 Curry Leaves                          few
Byadagi Red Chilies -               5 -10 ( based on your spice level)
 For Soak and Drain
Moong Dal                            1 Tablespoon.
Chenna Dal                          1 Tablespoon

Method: 
  • Soak the moong dhal and Channa dhal in water for 30 mins. Drain it and keep aside.
  • Grind Peanuts and Roasted Split Gram coarsely.   Keep aside.
  • Grind dry coconut, red chilies and curry leaves to a fine paste.  Keep aside.
  • Mix together all the ingredients (except Oil for frying) along with the ground mixture using Water to make firm dough.
  • Divide the dough to small lemon sized balls.
  • Now, heat the oil for deep frying in a kadai or pan on medium flame.
  • Cut some plastic sheets into square shaped pieces. Spread some Oil over this. Take a small ball of the dough and flatten them to make a circular shape on the plastic sheet.
  • Heat Oil in a pan and deep fry these discs till crisp. Repeat the same procedure with rest of the dough.
  • Drain them on kitchen napkins to remove excess oil.
  • Let it cool to room temperature and store it in air-tight containers.  


Note:
  • Always use freshly ground rice flour(flour mill or home made) instead of the one available in grocery stores for good and crispy Nippattu..Rice flour quality is the key factor for the taste and texture. If the rice flour is very finely ground(like what we get in grocery stores) it will result in hard Nippattu ,if it is mill ground with a slight coarse texture they yield good crackers.
  • use spicing as per tolerance.
  • If the Nippattu are becoming soft , they are not properly cooked .






Check out other Rice Cracker Recipes in my blog here:

Thattai                                                               Puzhungal Arsi Thattai  

                                   



Jan 22, 2016

456: Dahi Papdis Chaat





Papdi chaat as the name suggests has lots of papdis, tossed in a blend of chutneys, curds and potatoes. Mix the papdis, chutneys and curds the way you want. Here Is a Quick Delicious Chaat Recipe to trigger your taste buds!

Ingredients:

Crispy Papdis                                20 nos
Potatoes boiled and chopped          2 medium
Whisked Plain curds (Yogurt)         1 cups
Sweet tamarind chutney                4 Tbsp.
Green Chutney                             4 Tbsp
Roasted cumin powder                  1 teaspoon
Chaat masala                               1/2 teaspoon
Red chilli powder                           1/2 teaspoon
Sugar                                          1 Tsp.
Salt                                             To Taste.  
   
For The Garnish

Finely chopped coriander              4 tbsp
Sev                                            as required 

Method:

  • Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
  • Coarsely crushed Papdis and arrange them on a serving plate.
  • Place some potatoes on each papdi. Drizzle a little green chutney and sweet tamarind chutney.
  • Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
  • Top it all up with chilled yogurt.
  • Drizzle some more of the sweet tamarind chutney, Green chutney on it.
  • Serve immediately garnished with coriander and sev.

Ready Steady Go...... Gulp Gulp Mmmmm Mmmm.........
Enjoy Making this yummy chaat and feasting over it!! 



Nov 1, 2015

447: Thattai – Version 3


This is a traditional south Indian snack recipe, Thattai looks like tiny tortillas – deep fried to golden brown perfection.  It is little bit time consuming than any other snack. But the taste is worth all the effort and hard work!!

Ingredients:
Rice flour                                          2 cups
Urdh Dal Flour -                                3 Tbsp.
Byadagi Red chilies                            5 no.
Curry leaves chopped                         2 Tbsp.
Bengal gram                                        2 Tbsp.
Urdh Dal                                            1 Tbsp.
Butter                                                1 Tbsp.
Salt                                                    To taste
Asafetida powder                               1/4 tsp
Cooking Oil                                          for deep frying

Method

  • Soak the Bengal gram and uradh dhal in 1/2 cup of  warm water for an hour until soft.
  • Soak the Red chilies in a hot water for ½ hours.  Grind Red chilies and Asafetida in a mixer.
  • Mix all the ingredients in a bowl; sprinkle water little by little and knead it into dough. Be careful in not to add too much of water.
  • Divide it into gooseberry sized balls. and keep it covered and let it to dry.
  • Take aluminum foil or zip loc covers, grease it with few drops of oil.  Flatten the ball into thin discs.

  • Grease your fingers and press the ball with your fingers to flatten it.
  • Then with a fork prick all over the Thattai because we don't want the Thattai to puff up like a puri when frying.
  • Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily.
  • Meanwhile heat oil for deep frying. Once the oil is smoking hot, reduce the flame to medium
  • Drop the Thattai gently in hot oil. The oil will bubble and slowly the thattai’s will come on the surface.
  • Flip and cook for more time until the bubbles completely stops, and  cook for 1 more minute in medium – low flame to ensure cooking completely. To ensure both sides are cooked .Drop them on a paper towel to drain excess oil.
  • Drain in paper towels. Do one by one and finish all the dough. Cool down.
  • Once cooled, store them in an air tight container.
  • Enjoy them with your hot tea, or with piping hot rasam rice.
See my Other Thattai Recipe here


Thattai- Version 1



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