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

Ribbon Pakoda

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.

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.

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  

                                   

Thattai

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!! 

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

Puzhungal Arisi Thattai/Par Boiled Rice Thattai

Thattai- Version 1

420: Kabuli Chana Ki Chat - Chick Pea Salad

Snacks on your mind? Want to keep them healthy and tasty? Try this healthy and delicious chat.

Ingredients

Boiled Chickpeas                     2 cups

Finely chopped Cucumber        1 cup

Chopped cherry tomatoes        ½ cup

Finely chopped green chilies    3 no.

Lemon Juice                           1 Tablespoon

Masalas

Black Salt (Kala Namak)          a Pinch

Salt                                       To Taste

Chat Masala Powder                ½ Tsp.

Red chili Powder                      a Pinch.

Decoration.

Chopped Coriander leaves        1 Tablespoon.

Method: 

• Soak the Kabuli chana (chick pea) overnight for 6-8 hours.
• Boil it in a pressure cooker with 1 tsp salt and 1 tsp turmeric powder. Wait till 3 whistles. Allow the boiled Kabuli chana to cool.
• Take a big bowl and add above ingredients, except coriander.
• Add all Masala and lemon juice. Decorate with Coriander leaves
• Mix well , serve  immediately.
• Enjoy the healthy snack.

Tips: 

• You can use tinned Garbanzos also.
• You can add, tamarind and green chutney.
• You can add boiled peanuts and boiled potato also.

Kabuli Channa Chat

Kabuli Channa Chat

411 : Puzhungal Arisi Thattai/ Parboiled Rice Thattai

Thattai is a popular snack in Tamilnadu.  I already posted the Thattai recipe in my blog. But this time I made this Thattai with parboiled rice.   Try this recipe  and share your comments.

Ingredients

Parboiled Rice                             2 cup

Bengal gram                               2 tbsp.

Red chili powder                          ¼ tsp.

Asafetida                                     ½ tsp.

Melted butter                                2 tbsp.

Coconut oil                                    1 tbsp.

Sesame seeds                                 ½ tsp.

Broken fried peanuts                        2 tbsp. (optional)                            

Curry leaves                                   few

Salt                                                to taste.

Oil                                                  for deep frying

Method

• Wash and soak boiled rice in water for 4 to 5 hrs.
• After that grind the boiled rice in to a thick smooth paste without adding any water
• Soak the Bengal gram in 1/2 cup of warm water for an hour until soft. .Drain the water in channa dal and keep it aside.
• Now add the whole soaked channa dal, peanuts, salt, curry leaves, red chili powder,asafetida powder and sesame seeds in to the grounded rice paste mix it well.
• Add melted butter, hot coconut oil and mix it and knead it to make a soft dough.
• Make small balls of the dough in a well-oiled plastic sheet /Ziploc bag pat the balls into thin discs.
• Grease your fingers and press the ball with your fingers to flatten it.
• Press it thin. It’s ok if the edges get frayed a little.
• 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.
• Heat the oil in a deep kadai. When the oil is heated up, put a little bit of dough. If it rises up well and sizzles then the oil is ready for frying. If it settles down, then the oil is not ready yet.
• Drop the Thattai gently in hot oil. The oil will bubble and slowly the thattai’s will come on the surface.
• To ensure both sides are cooked .Drop them on a paper towel to drain excess oil.
• Once cooled, store them in an air tight container.
• Enjoy them with your hot tea, or with piping hot rasam rice .

See  My Deepavali Sweets and Snacks Recipes  Here:

http://sadhanakitchen.blogspot.com/2012/11/deepavali-festival-of-lights.html

407: ALOO BONDA

Take a pause to savor the crunchy Aloo Bonda: An easy recipe for deep fried balls made of potato and chickpea flour. This Aloo Bonda is a south Indian version.  ..

Ingredients

For Potato Masala

Big Potatoes                                    4 no.

Finely chopped Green Chilies             3 no.

Grated Ginger                                  1 Tbsp.

Crushed fennel seeds                        1 Tsp.

Finely chopped curry leaves              1 Tbsp.

Finely chopped coriander leaves        1 Tbsp.

Turmeric powder                             1/8 Tsp.  

Salt                                                 to Taste

For Batter

Gram flour (Besan)                            1 Cup

Rice Flour                                        ¼ cup

Water                                              ¼ - ½ cup

Red chili powder                               1 Tsp.

Asafetida powder                              ¼ Tsp.

Turmeric powder                              ¼ Tsp.

Salt                                                 1/8 Tsp.

Baking soda                                      a pinch (Optional)

Other Ingredients

Cooking Oil                                    for Deep Frying

Method:

Preparing Potato Masala

• Boil the potatoes, then peel and mash them when they are still warm.
• Add salt, Turmeric powder, Fennel seeds, coriander& curry leaves and green chilies to the mashed potatoes and mix well.
• Make small to Medium sized balls from this mixture. Keep aside.

For Batter

• In a big bowl, add all the Batter ingredients. Add little water bit by bit and mixing with hand make a batter. Neither too thick nor too loose.

For Making Bonda:

• Heat oil in a kadai. Drop a drop of batter into the oil, if it raises from the surface immediately, then the oil is ready to fry the bondas. Now reduce the flame to medium
• Dip each potato ball in the batter and coat it well with the batter.
• Carefully drop the balls into the hot oil and fry the bondas until they turn golden color.
• Drain aloo Bonda on paper towels to remove excess oil.
• Serve hot with Coconut chutney and hot chai or coffee.

If you like this recipe, you might  like my other Bonda Recipes

MysoreBonda

BatataVada

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Cabbage Pakoras/ Cabbage Nuggets

Fried, batter-dipped vegetables nuggets called Pakoras. This cabbage Pakoras to be made as a side snack or tea time snack.

Ingredients

Thinly shredded cabbage                    1 cup

Chopped coriander leaves                   2 Tbsp.

Chopped Curry leaves                         1 Tbsp.

Oil                                                       for Deep Frying

For Batter 

Chickpea Flour/ Besan /Gram flour   1 cup

Rice Flour                                            ¼ cup

Cornstarch                                          1 Tbsp.

Baking soda                                         2 pinch

Salt                                                     To Taste

Red chili powder                                 1  Tsp.

Turmeric powder                               ¼ Tsp.

Asafetida powder                              a pinch

Ajwain seed                                       a pinch

Ghee                                                   ½ Tsp.

Water                                                For making batter

Method: 

• To make Batter, mix all batter ingredients in a big bowl and whisking the ingredients together to form a thick batter. The consistency should be of dosa batter nor too thick nor too thin.
• Now add the chopped cabbages, coriander leaves and curry leaves. Mix it well.
• Heat oil in a kadai. Once oil is hot, pour spoonful of the hot oil one by one.
• Fry the vegetables turning them occasionally until they are golden brown and crisp all over.
• Remove them with a slotted spoon and allow them to drain on the towel lined plate.
• Repeat with the remaining vegetable batter.
• Serve hot with chutneys and  chili sauces.

My other Pakoda Recipes:

Peanut Pakoda

Thool Pakoda