Ribbon Pakodam

Ribbon pakodam or Oattu pakodam as it is called, is one of the famous snacks in Tamilnadu.  This takes me back to my school days. It is one of the regular snacks that my mom makes at home. Always the tin is filled with this snack. When it is about to finish, she makes next set of pakodams. This is the favourite tea time snack for all the members of the family. This is also made for Diwali along with other savouries.

  INGREDIENTS

Besan flour – 1 cup

Rice flour – 1/2 cup

Red chilli powder- 2 tsp

Salt – To taste

Asafoetida – 1/2 tsp

Hot oil – 2 tsp

Water – To knead the dough

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  • In a bowl, take besan flour, rice flour, red chilli powder, salt, asafoetida and mix well. So that they blend well.
  • Heat the oil in a kadai. Add 1 small ladle of hot oil into the bowl. This make the pakodam very crispy.
  • Add water little by little and knead it into a dough.
  • Check the temperature of the oil by dropping a small ball of the dough into it.  When the dough raises immediately, the temperature is just right.
  • Take the murukku maker and select the pakodam mould to make the crispy pakodams.

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  • Take a ball of the dough and keep it in the murukku maker.  Simmer the stove. Press the murukku maker over the hot oil in a circular manner.
  • Let it cook in one side till the sizzling sound disappears.
  • Flip it and cook on the other side too till the sizzling sound ceases.

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  • Remove it from the oil and drain it on a tissue paper.
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Anjaneyar vadai

Anjaneyar vadai is a traditional prasadham offered in many Anjaneyar temples and in Perumal temples. The main ingredient for this recipe is urad dhal and black peppercorn. This recipe is much easier than the normal urad dhal vadai. I made it with white urad dhal. You can make the same recipe with black urad dhal.

INGREDIENTS

Urad dhal- 1 cup

Rice flour- 2 tbsp

Pepper- 1 tbsp

Salt- To taste

Oil – 1 tsp/Frying

  • Wash and soak the urad dhal for 20 to 30  minutes.
  • Drain the water completely and grind it to a fine paste.
  • Add rice flour, pepper, salt and grind it once again.
  • In a plastic sheet, apply oil.
  • Take a ball of the dough and place it on the greased plastic sheet.
  • Cover it with another plastic sheet and press it with the davara(bowl) to make a flat pattice. The vadai should be thin.
  • Make sure the pressure applied is even.
  • Makle ahole in the centre with a finger.
  • Heat oil and deep fry the vadais until they turn golden brown in colour and crispy.
  • Offer it to God and store it in an air tight container.
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Kaara pori/ Spicy murmura

Kaara pori or Spicy murmura is a snack I had so many times when I was a kid. My amma makes this regularly. It is an easy, simple, tasty and flavourful snack. My brother and I will have a competition to eat this. We can make kadalai pori or add pattani to this. Even now this is my favourite. I made it recently at home and my husband too loved. Also I was surprised to know that he was having this for the first time in his life.

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INGREDIENTS

Puffed rice – 2 cups

Garlic cloves – 4

Red chilli powder – As req

Turmeric powder – A pinch

Salt – To taste

Curry leaves  – few

Peanuts – 2 tbsp

Coconut Oil – 2 tsp

  • Heat oil in a kadai. Add peanuts, curry leaves and fry them.
  • Finely chop the garlic and fry them until they turn golden brown.
  • Now add turmeric powder, salt and mix them well with oil.
  • Add the puffed rice, simmer the stove and mix well. Finally add the red chilli powder, mix well and serve hot.

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Dahi papdi Chat

Chats are favourite for all the age groups. This chat comes from North- India and is a popular Mumbai street food too. The papdis are served with curd, chutneys for chats and sev.  The taste of the chat has crunchiness of papdi, tanginess from sweet chutney, sourness from curd and is spicy from green chutney. I love both dahi puri  and dahi papdi chat.

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INGREDIENTS

Papdi – 10

Curd – 4 tbsp

Potatoes – 1

Green chutney – 1 tsp

Sweet Chutney –  1 tsp

Spicy Chutney – 1 tsp

Sev – To garnish

Dry Mango powder – A pinch

Coriander leaves – To garnish

Chat masala powder – To sprinkle

Black Salt- To taste

  • Pressure cook the potatoes and cut it into cubes.
  • Arrange the papdi on the plate and place some potatoes on each papdi.
  • Mix dry mango powder, black salt, chat masala powder in the curd.
  • Top the papdi with curd mixture.
  • On the top of the above, drizzle some sweet chutney, green chutney, spicy chutney.
  • Garnish with sev and coriander leaves.
  • Serve immediately.

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Thattai Murukku/ Nippattu

Thattai Murukku is a traditional crispy South Indian snack. We make this for Gokulashtami and offer it to God. In karnatak this is called as Nippattu. This is a simple and easy snack made with rice flour and urad dhal flour. You can use the same dough that you make it for uppu seedai. But for this recipe you add red chilli powder to make it spicy. Only after I started to make this recipe lots of doubt came into my mind. I was continuously asking my mom and grandmom for help over phone. Thank you for their patience and giving me some interesting and useful tips to make crispy and tasty thattai murukku.

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INGREDIENTS

Rice flour – 1 cup

Urad dhal flour – 1 ladle or 2 tbsp

Red chilli powder – 1 tbsp

Asafoetida – 1/2 tsp

Channa dhal/Fried gram  – 2 tbsp

Curry leaves – few

Salt – To taste

Butter –  1-2 tbsp

Water – To knead the dough

Oil –  For frying

Rice flour

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Urad dhal flour

  • Roast the urad dhal in a heavy bottomed pan until you feel the aroma of urad dhal.
  • Now grind the roasted urad dhal in a mixer and sieve it to get the smooth flour.
  • Again grind the left out particles on the sieve and sieve it. Repeat this step until there is no left out particles on the sieve.
  • Store it in a container.

Channa dhal/ Fried gram

Soak  the channa dhal in water for half an hour. Drain the water before mixing it with other ingredients (OR) you can use the fried gram. Take a tablespoon of fried gram and roast it. Mix it with other ingredients.

Method

  • In a bowl add all the ingredients mentioned and mix well without adding water at first.
  • Then sprinkle very little water and mix well giving pressure with your hands. Donot add too much of water.
  • Heat oil in pan and add 1 ladle of the oil to the dough. This is to make the thattai crispy.
  • Make it to a thick dough.
  • Apply oil in your hands and on a plastic paper.
  • Make a small lemon sized balls and place it on the paper.
  • Gently press it with your hands to make it a flat patties.
  • With the fork prick the patties here and there to make it a flat crispy thattai. Else the thattai will pluff up like a poori.(Thank you amma for this most important step).
  • Heat oil in a pan. Slowly turn the plastic paper on your hands and gently drop the thattai in the oil.
  • Remove it from the oil once it turns golden brown and the sizzling sound stops.
  • Store it in an air tight container.
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