Kara Thukkada Recipe / Spicy Diamond Cuts Recipe

Kara thukkada is an addictive, crunchy tea time snack. It is called by different names in different regions..Kaara thukkada, Diamond cuts, Namakpara, Nimkin, Savoury Shankarpale and so on. Usually these are made using maida (refined flour) with salt and spices like chilli powder, carom seeds or nigella and are deep fried. I have made them with whole wheat flour. This easy to make snack, tastes great when paired with masala tea or ginger tea.

INGREDIENTS:

Whole wheat flour - 1 cup
Corn flour - 2 tablespoons (optional)
Ajwain (omam) - 1/4 tsp.

White sesame seeds - 1/4 tsp (optional)
Red chilli powder - 1/2 tsp.
Salt - approx. 3/4 tsp. or as needed
Hing - 1/4 tsp.

Melted butter - 1 tablespoon
Hot oil - 2 tablespoons

Oil - to deep fry

METHOD:

Sieve wheat flour. Take a wide bowl. Combine all given ingredients.  Add water and knead to form a medium-stiff dough. Keep covered for 5 minutes. 

Knead well, make medium sized balls and roll into thin chappathis. Do not worry about edges. Cut into diamond shapes using a knife or pizza cutter.

Heat oil in a kadai and deep fry the diamond cuts in batches.  

When crisp and golden brown, drain in a paper towel. Fry in medium heat and repeat with all diamond cuts. 

When cool, store in an air-tight container.

NOTE: Adding corn flour gives flaky and crispy Diamond cuts

VARIATION:

1. Kalonji, cumin seeds or sesame seeds can be substituted for ajwain.

2. Black pepper powder can be substituted for red chilli powder.

Ragi thenkuzhal recipe / Ragi murukku recipe

INGREDIENTS:

Ragi flour - 1 cup
Rice flour - 1/2 cup
Urad dal flour - 2 tablespoons
White sesame seeds - 1/2 tsp
Hing - a generous pinch
Salt - 1 tsp or as needed
Melted butter - 1 tbsp
Hot oil - 1 tbsp
Water - approx 2 3/4 - 3 cups

Oil - to deep fry

METHOD:

Sieve, dry roast each flour separately until hot, and keep ready.

In a heavy bottomed pan, heat water.

Meanwhile mix well all given ingredients and keep ready.

When water starts boiling, switch off the stove and add the mixed ingredients, stir and keep it closed for around 10-15 minutes. When warm enough to handle, knead it to a soft dough. Add hot water if needed. (You can add 3/4th of mentioned water, reserve some hot water and add more if needed. Water depends on the quality of flour).

Fill the dough in thenkuzhal achu (moulds). Press in hot oil. Deep fry on medium heat, flip both sides and fry until the hissing sound reduces.

Drain in a kitchen tissue. When cool store in airtight containers.

Ragi thenkuzhal is ready.

NOTE: As this will be dark in colour, it will be difficult to find if its done. Be mindful and take out from oil once the hissing sound ceases.

Thin poha chivda (Maharashtrian style) / Kachcha chiwda / Roasted poha chiwda

Kachcha chivda is a maharashtrian style quick and tasty snack made from thin poha. I learnt this from an aunty who is from Maharashtra. 

INGREDIENTS:

• Thin white poha (Paper aval) - 3 cups
• Roasted gram (pottukadalai) - 1 tablespoon
• Peanuts - 1 tablespoon
• Dry coconut slices - 1 tablespoon
• Cashews and raisins - optional
• Curry leaves - few
• Green chilly - sliced or chopped - 2
• Turmeric powder - 1/8 tsp.
• Hing powder - a generous pinch 
• Powdered sugar - 1/4 tsp. optional
• Salt - to taste
• Oil - to fry and temper

METHOD:

Heat a  thick bottomed pan or kadai. It is better to have a kadai with handle. The poha will be very thin like a paper and stirring continuously to roast them may break the poha. 

Keep the flame to low ( DO NOT roast in high flame) and add thin poha. Roast by gently shaking the pan until the poha is crisp, transfer to a plate and keep aside.

In a small pan, heat oil and fry, peanuts until crisp. Transfer it to the plate. Similarly, fry roasted gram add coconut pieces separately until crisp. 

Heat a tablespoon of oil in the same kadai, add curry leaves, green chillies, hing, saute well, finally add turmeric powder, salt to taste and sugar powder. Give a quick stir and add the roasted poha, and other fried items and mix gently without breaking the poha.  Switch off the flame and  allow the chivda in the hot kadai for 2 to 3 minutes. Transfer it to a wide plate. When cool store in an air-tight container. This is an excellent tea-time snack too.

Kara boondi / Spicy boondi

Kara boondi is a spicy, tasty and popular anytime snack made especially during Diwali.

INGREDIENTS:

• Gram flour / Besan flour - 1 cup
• Rice flour - 1/4 cup
• Turmeric powder - a generous pinch
• Red chilli powder - 1/4 tsp.
• Hing - 1/8 tsp.
• Salt - as needed (approx. 1/2 tsp. more or less)
• Cooking soda - 1 pinch (optional, I did not use)
• Peanuts - 1 tablespoon
• Curry leaves - 1 sprig
• Ghee - 1 tsp.
• Oil - to deep fry
• Perforated ladles

METHOD:

Sieve gram flour and rice flour. Take a broad bowl, add the sieved flour, turmeric powder, chilli powder, salt, hing and mix well. Add a tablespoon of  hot oil, mix well. Add water little by little and make a batter of pouring consistency, slightly thinner than dosa batter consistency. Whisk well without any lumps. Keep aside.

Heat oil in a kadai. Take the perforated ladle, hold it little high above the oil. Pour about 1/2 cup of batter into the ladle. Tap it lightly so that the batter will drop into the oil. Alternatively, you can use another ladle to spread the batter. Fry in medium flame. When the oil stops sizzling, fry for few more seconds until the boondis become golden and crispy. Drain with another slotted ladle and place the boondis in a kitchen tissue to absorb the excess oil. Wipe the perforated ladle on both sides with a paper towel after each batch, so that the  holes are not clogged. Repeat the process with the remaining batter.

In a pan heat ghee and fry peanuts until crisp. Add curry leaves. Stir fry with a spoon. Switch off the flame. Add it to the boondi and toss well.  Spicy Kara boondi is ready. When cool, store in an airtight container.

Variation:

1. Ghee-fried cashews can also be added.

2. Instead of adding chilli powder in the batter, you can sprinkle it on the fried boondis and toss it well.

3. Boondhis can be done without chilli powder

4. Pepper powder can be substituted for chilli powder and sprinkled finally to the fried boondhis. 

TIP: If the batter is watery, boondhis will be flat. Add little besan. If the batter is very thick, boondis will become dense. To check the batter consistency, dip the handle of a spoon into the boondi batter and let it drip into hot oil and see if the boondi shape is round, crisp and perfect. 

Spicy mixture

Diwali is not complete without making mixture. Here is an easy recipe of mixture which can be done in minutes. Even novice cooks can make this with ease.

INGREDIENTS:

Thick aval (poha) - 4 cups
Oma podi - 2 cups (crushed roughly)
Roasted peanuts - 2 tablespoons

Roasted gram (Pottukadalai) - 2 tablespoons
Chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Asafoetida - a generous pinch
Curry leaves - a sprig
Salt - to taste
Ghee - 1 tablespoon

Oil - to deep fry

METHOD:

Sieve aval without any sand. Heat oil in a kadai and make Oma podi as said here. Keep aside. In the same oil, deep fry aval. Aval puffs immediately. Fry little aval at a time. Remove aval and put it in a broad bowl. Add little salt and mix gently. Crush Oma podi slightly and add to the fried aval.

Heat ghee in a pan. Add peanuts and fry until golden. Again add a spoon of ghee and fry pottukadalai until crisp. Add curry leaves and roast a bit. Add turmeric powder, chilli powder and hing. Give a quick saute and add these to the fried aval, omapodi mixture. Mix everything well but gently. Spicy and crispy mixture is ready. When cool, store in an airtight container.

NOTE:
Generally, peanuts and pottukadalai are also deep fried in oil. Using ghee enhances the flavour.

OOSI THENKUZHAL RECIPE

This is an easy to bite, melt in mouth snack for all, especially elders.Its been done for more than 100 years in our home by my grandma, great grandma... patti, Kollu, ellu paattis. I have not seen anyone making these type of thenkuzhals in any of our extended families. But my grandma says, it was common on earlier days and said its name as oosi thenkuzhal. I suddenly remembered this and made. It can be done with regular thenkuzhal maavu. My recipe is as follows:

Click 👉for Thenkuzhal and Millet coconut milk thenkuzhal recipes

INGREDIENTS:

Processed rice flour - 5 cups
Urad dhal powder- 1 cup
Salt - to taste
Sesame seeds - 1 tsp.
Butter - 2 tablespoons
Hing - 1/2 tsp.
Oil - to deep fry

METHOD:

Sieve the flour well. Combine all ingredients and mix well to get a crumbly texture.

Add water little by little to make a smooth, manageable dough.

Heat oil in a wok. Make balls out of the dough and fill it in 'Omapodi achu' and press in a circular motion directly into the oil. Flip on both sides until done. When cool, store in airtight container.

NOTE: This gets cooked fast, so be careful and do not fry in oil for a long time, else it will turn brown.

THINAI THATTAI RECIPE / FOXTAIL MILLET THATTAI RECIPE / MILLET THATTAI RECIPE

INGREDIENTS:

Foxtail millet flour OR any millet flour OR multi millet flour - 2 cups
Pottukadalai(Roasted gram) powder - 3/4 cup
Urad dhal powder - 1 tablespoon
Chilli powder - 1/4 tsp. or as needed
Pottukadalai / Soaked chenna dhal - 1 tablespoon
Butter - 1 1/2 tablespoon
Hing - 1/2 tsp.
Salt - to taste
Oil - to deep fry
Plastic sheet -  2
Roller pin

METHOD:

Prepare urad dhal powder as mentioned in this link. Dry roast pottukadalai until hot and dry grind in a mixie to a fine powder. Bring butter to room temperature or melt it. 

Dry roast foxtail millet flour and urad dhal flour separately until hot. Sieve well. When slightly cool, combine all the ingredients (except oil), mix well and make a stiff dough using water.

Make even sized balls from the dough.

Grease a plastic sheet with oil, place a ball in it, cover with another greased plastic sheet and flatten the ball evenly with a rolling pin.

NOTE: Prick the thattais with a fork. Doing like this avoids puffing of thattais.

Heat oil, and slide the thattais gently in oil. Deep fry on both sides until golden brown. Drain on a kitchen tissue.

Thinai thattai is ready for Sri Krishna Jayanthi offering.

When cool, store in an air-tight container.

MATAR KARANJI / SPICY MATAR KARANJI / MATAR GUJIYA / SPICY MATAR GUJIYA

Karanji / Gujiya is a traditional sweet made during festivals. Spicy mutter karanji is a crispy and spicy snack stuffed with fresh peas and a variant of the conventional sweet Karanji.

INGREDIENTS FOR THE DOUGH:
Maida - 1 cup
Semolina - 1 tsp.
Cornflour - 1 tablespoon
Ajwain - 1/2 tsp.
Salt - 1/4 tsp.

Melted warm butter / ghee - 1 tablespoon
Water - approx. 1/3 cup or as required

FOR FILLING:
Fresh shelled green peas - 2 cups
Ginger grated - 1 tsp.
Cumin powder - 1/2 tsp.
Coriander powder - 1 tsp.
Chilli powder - 2 tsp.
Garam masala - 1 tsp.
Green chillies - 2
Juice from one key lime
Salt - to taste

Oil - to deep fry

METHOD:

In a wide mixing bowl, add the ingredients for dough except water and ghee. Melt ghee and pour warm ghee in the flour and mix well. It will become like bread crumb texture. Now add water little by little and knead the dough. Dough should be stiff. I used 1/3 cup of water. Once the dough is semi-soft, cover it with a damp muslin cloth and set it aside for at least half an hour.

Meanwhile, cook peas in water alongwith salt. Drain the water completely and mash cooked peas slightly. Add all other ingredients given for filling and mix well. Filling is ready. Keep aside. (If using onions, chopped onions can also be added ).

Now divide the dough into small equal portions and shape into balls. Take a ball, slightly dust with flour and using a rolling pin roll out each ball into a circle, put a small portion of the filling in middle, fold to make a semi circle and press the edges to seal it well. You can also make a thin solution of flour and water and apply it with a finger tip all over the edge to seal it. Cut the edge of Gujiya to give a shape by pressing with a fork or gujiya cutting spoon. I used the spoon to get curved edges. You can also use a somasi / karanji mould.

Heat oil in a kadai, slide the karanjis gently and fry them in batches on medium heat until they are golden brown and crispy.

Drain on a kitchen tissue. Serve hot with green chutney and sweet chutney or ketchup.

NOTE: Cover the dough with a damp muslin cloth to prevent it from drying.
Do not over fill the stuffing.
Seal the karanjis well, else the stuffing will spread in oil and you will end up in a mess.

POTTUKADALAI MANAKKOMBU / POTTUKADALAI MULLU MURUKKU / ROASTED GRAM MURUKKU / POTTUKADALAI MURUKKU

This crispy savoury is very easy to make and termed by different names like Manakkombu / Mullu murukku / Magizhampoo thenkuzhal / Mullu thenkuzhal / Magizhampoo murukku etc. 

INGREDIENTS:

Idiyappam flour / Processed rice flour / Store bought rice flour - 2 cups
Pottukadalai powder (Roasted gram powder) - 1/2 cup
Butter - 50 gms.
Cumin seeds / Ajwain - 1 tsp.
Chilli powder - 1/4 tsp.
Hing - 1/4 tsp.
Salt - to taste
Oil - for deep frying

METHOD:

Melt butter. Mix all the ingredients in a wide bowl, without water. Keep aside.

Take out a small portion from the above mixture, add little water and knead it to a medium-soft, manageable dough.

Heat oil in a kadai. Fill the dough in a three starred achu (what we call as mullu thenkuzhal achu) and press it firmly in a circular motion, directly into the oil. Alternatively, you can press in greased ladles and slide gently into the oil. Ensure medium heat, and fry on both sides until golden brown and crisp. Drain on a kitchen towel to remove excess oil. When cool, store in an air-tight container.

NOTE: 

Ensure medium heat of oil while frying. 

Do not let the dough to rest for a long time as it will absorb more oil. Take out only little portions of the mixed flour and knead with water as and when required. 

When cool, store in air-tight containers at room temperature.

MILLET COCONUT MILK THENKUZHAL / MILLET THENKUZHAL / COCONUT MILK THENKUZHAL / THENGAIPAAL THENKUZHAL /

INGREDIENTS:

Barnyard millet OR any millet - 2 1/2 cups
(Store bought millet flour can also be used).
White urad dhal - 1/2 cup
Thick coconut milk - 1/2 cup
Salt - to taste
White or black sesame seeds or jeera - 1 tsp.
Butter - 50 gms.
Hing - 1/2 tsp.
Oil - to deep fry

NOTE:

Raw rice can be substituted for millets. Rice flour or store bought rice flour can be substituted for millet flour.

METHOD:

Grind millet and urad dhal in a flour mill to a fine powder.

When cool, sieve well. Dry roast in a kadai until hot. Add other ingredients. Mix well, adding coconut milk little by little and knead to a firm but manageable dough without any lumps. If necessary sprinkle little water. (Note: If you let the dough sit for a long time thenkuzhal will not be white. So ensure to make thenkuzhal immediately after kneading the dough. If making more quantity, knead dough in batches)

Heat oil in a kadai. Take out fist sized balls out of the dough and fill it in a Thenkuzhal achu (press having round holes like that of punching machine holes) and press it in a circular motion directly into the oil. You can also shape it in a ladle with holes and gently drop it in oil. Flip gently on both sides until bubbling and sizzling sound from the oil subsides. Take out, and keep in a kitchentowel or colander to remove excess oil. When cool, store in an air-tight container.

Note: Coconut milk thenkuzhal will be white in colour and not golden brown. So its enough if you fry until the sizzling sound stops.

COMMON NOTES FOR ALL BAKSHANAMS: 

Ensure medium heat of oil.

Take out only little portions of the mixed flour and knead with water or coconut milk as and when required. By doing like this, the bakshanams will get a beautiful colour. This applies to all the bakshanams.

When cool, store in air-tight containers at room temperature.

MAIDA COCONUT MILK SEEDAI / MAIDA SEEDAI / MAIDA THENGAIPAAL SEEDAI

Seedai is a popular snack made for Sri Krishna Jayanthi/Gokulashtami. Usually, seedai is done with processed rice flour. While talking with my grandma yesterday, she told me about making maida seedai and also said that it will be "vella velaer" (a beautiful golden colour without browning) in colour. Maida has high gluten content and when steamed it breaks down the gluten and makes it easily digestible.

INGREDIENTS:

Maida (All purpose flour) - 2 cups
Urad dhal powder - 2 tsp.
White sesame seeds/jeera - 1/2 tsp
Salt - to taste
Hing 1/4 tsp.
Butter - 50 gms (to be melted)
Coconut oil- to deep fry
Water-coconut milk mixture - as needed

METHOD:

Prepare urad dhal powder as said in this link. Tie maida in a clean white cloth and steam cook for 15 minutes. When still warm to handle, break well to powder without any lumps. Sieve well.

Mix water and coconut milk and keep ready.

In a broad vessel, combine all ingredients and mix well to a crumbled mixture. Now add the water-coconut milk mixture little by little to make a smooth dough.

Make small balls from the dough and spread it on a clean, white cloth.

Heat oil and add the seedais to it. Deep fry in medium heat until golden brown. Drain on a kitchen towel. When cool, store in an airtight container.

Crispy and crunchy maida seedai is ready for offering.

Click here for regular seedai recipe

NOTE:

Make sure that there is no mud or dust in the flour, sesame seeds, jeera and salt. It is better to dissolve salt and hing in water and strain it and use.

Coconut oil enhances the taste, but any other edible oil can also be used.

BUTTON PEPPER THATTAI / PEPPER THATTAI / MILAGU THATTAI / MINI PEPPER THATTAI / BUTTON THATTAI

It was my long time desire to make kutti button thattai for my Kutti Krishna. As it is small in size, I named it button thattai. This crispy, peppery thattai is slightly different from regular thattai. As Krishna Jayanthi is fast approaching, I thought of posting this now. This is an easy to make, perfect tea-time snack too. You can also make regular-sized thattais using this recipe. 

INGREDIENTS:

Rice flour - 2 cups
Urad dhal powder - 2 tsp.
Pepper powder - 3/4 tsp.
Chilli powder - 1/8 tsp.(optional)
Salt - to taste
Hing - 1/4 tsp.
Pottukadalai - 2 tsp.
Butter - 25 gms.
Oil - to deep fry
Plastic sheet -  2
Roller pin
Round shaped small cookie cutter

METHOD:

Prepare rice flour and urad dhal powder as mentioned in this link. 

Dry roast pepper and powder it coarsely.

Dry roast rice flour and urad dhal flour separately until hot. When slightly cool, combine all the ingredients (except oil), mix well and make a stiff dough using water.

Make even sized balls from the dough.

Grease a plastic sheet with oil, place a ball in it, cover with another greased plastic sheet and flatten the ball evenly with a rolling pin.

Cut out discs with a round shaped small cookie cutter. Prick the thattais with a fork. Doing like this avoids puffing of thattais.

Heat oil, and slide the thattais gently in oil. Deep fry on both sides until golden brown. Drain on a kitchen tissue.

Sri Krishna Jayanthi offering, button pepper thattai is ready.

When cool, store in an air-tight container.

NIPPATTU

Nippattu is a spicy and crunchy snack of Karnataka. Rayalaseema and Karnataka are famous for Nippattu. This is slightly different from Thattai of Tamil Nadu and Chekkalu of Andhra Pradesh. There are many variations of nippattus. Try this for Deepavali and enjoy the festival.

INGREDIENTS:

Rice flour - 2 cups
Skinned peanuts - 1 tablespoon
Coarsely powdered skinned peanut - 2 tablespoons
Roasted gram (Pottukadalai) - 1 tablespoon
Powdered pottukadalai (roasted gram) - 1/3 cup
Dry red chilly (coarse flakes) - 2 tablespoons
Curry leaves - few
Asafoetida - 1/8 tsp.
Salt - to taste
Oil - to deep fry

METHOD:

Powder chillies coarsely and soak in a ladle of water. Chillies can be added according  to your spice levels.

In a wide bowl mix all the ingredients, add a spoon of  hot oil and mix well. Add water little by little and knead to form a soft pliable dough.

Shape into equal sized balls. Grease a plastic sheet with oil, place a  ball in it, cover with another greased plastic sheet and press with a flat bottomed cup. Flatten it to slightly thick circles. Do not flatten it too thin. Flatten all the balls like this. You can also flatten the balls with your hand OR roll the dough to big circle and cut with a dabba lid to get even sized nippattus. 

Heat oil in a kadai, and slide the flattened balls gently in oil. Now ensure medium heat of oil. Flip on both sides and deep fry until golden brown. Drain in a paper towel. When cool store in an airtight container. 

Spicy and crunchy Nippatus are ready. 

AVAL MIXTURE / POHA CHIVDA

Generally, the ingredients for mixture or chivda is deep fried in oil. This is a simple, guilt free, low fat version of aval mixture. Using ghee enhances the flavour. You can also use oil instead of ghee. 

INGREDIENTS:

Thick aval pori (poricha aval) - 4 cups
Roasted peanuts - 2 tablespoons

Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a generous pinch
Curry leaves - a sprig
Salt - to taste
Ghee / Oil - 1 tablespoon

METHOD:

Buy thick aval pori (the one which you get for karthigai pori urundai). Sieve well without any sand. OR take a clean muslin cloth, put aval pori in it and slightly swing the cloth so that the mud sticks to the cloth. Remove the aval, dust the cloth and repeat until there is no mud.

Heat ghee in a pan. Add curry leaves and roast a bit. Now add peanuts, turmeric powder, chilli powder and hing. Give a quick saute and add aval pori. Simmer the stove and mix well until poricha aval / roasted poha gets coated well with all the spices and turns crisp. Crispy, light and guilt free aval mixture /poha chivda is ready. When cool, store in an airtight container.  

NOTE: Store bought sev or omapodi can also be added. 

OMAPODI / OMAPODI RECIPE

This can  be made with chilli powder and without chilli powder. I like the WITHOUT CHILLI POWDER version. 

INGREDIENTS: 

Gram flour - 2 cups
Rice flour - 1 cup
Ghee - 2 tablespoons OR Hot oil - 2 ladles
Red chilli powder - 2 tsp. (optional)
Hing - a generous pinch
Ajwain (Omam) - 2 tablespoons Or Omum water - 1/2 cup 
Salt  - to taste
Oil - To deep fry

METHOD:

Soak omum in water for an hour, grind and filter. Combine all the ingredients,mix well, add the filtered  liquid, pour half a ladle of hot oil and knead to form a medium soft dough. Add little water if necessary.

Heat oil in a kadai. Make balls out of the dough, place it in a omapodi achu and press  firmly in a circular motion, directly into the oil. Flip gently on both sides and take out when golden brown. Ensure medium heat of oil. Proceed with the remaining mixture.
Flavourful Omappodi is ready for Diwali.

KARASEV / KARASEVU (IYENGAR STYLE) / DEEPAVALI SNACK

This is a traditional savoury served in Iyengar marriages with puliyodharai. A crispy snack as well, which can be tried and tasted for deepavali.

INGREDIENTS:

Rice flour - 1 cup
Besan flour - 1 cup
Pepper - 1 tsp.
Ghee - 2 tablespoons
Salt - as per taste
Oil - for deep frying

Gadget: Karasev ladle (This gadget gives the correct thickness for the snack). 

METHOD:

Crush the pepper coarsely.

Sieve the flour.

Mix all the ingredients. Knead to a soft dough using water little by little. Make small balls from the dough and keep it ready.

Heat oil. Hold the karasev ladle above the oil. Take a ball of dough, place it on the ladle and press it through the ladle with your hand. The bits of sev will fall on the oil. Fry them in medium flame till golden brown. Remove it from oil,drain in a kitchen towel. Repat the procedure with the remaining balls. When cool, store in an airtight container.

Serve as a snack with coffee/ tea. It goes well with puliyodharai also.

NOTE: Ensure medium heat of oil. When a small bit of the mixture is dropped, tit should rise up with bubbles. This is the correct smoking point of the oil. The dough should not be very stiff or very soft. It should be semi-stiff and pliable.

Thenkuzhal achu can also be used instead of the  karasev ladle.

KODUBALE / KOLA VADAI / CHEGODILU

A tasty and delectable tea-time snack called by different names in various states. It is kolavadai in Tamil Nadu, Kodbale/ kodubale in Karnataka and chegodilu in Andhra. Kodu is horn in kannada and Bale is bangle.

INGREDIENTS:

Rice flour - 2 cups
Pottukadalai (roasted gram) flour - 2 tablespoons
Salt - as per taste
Hing - 1/8 tsp.
Cumin seeds (jeera) - 1 tsp.
Chilli powder - 1 tsp.
Butter - 50 gm.
Oil - for deep frying

METHOD:

Sieve the flour well. Dry roast until hot. Take a bowl and mix all the given ingredients together with your hand, without water. Ensure butter is mixed well uniformly in the flour. Then, sprinkle water little by little and knead well to form a medium - soft dough.

Grease your hand with oil and make marble sized balls from the dough. Roll them straight like a rope, as shown in the picture (3" length and 1/4"thickness would be fine) and join the ends to form a circle.

Heat oil in a kadai , and drop the kodubales gently in oil, wait for a minute and flip. Fry till the hissing sound and bubbling of oil reduces and till they turn to a golden brown colour. Remove from oil onto a kitchen tissue.

Repeat the process with the remaining dough.

Allow to cool and store in airtight containers.

VARIATIONS:

Any of the following : Maida, pottukadali podi, sooji, sesame seeds are added to the above ingredients. Scraped coconut is also added.

NOTE:

Ensure medium heat of oil.

Take out only little portions of the mixed flour and knead with water as and when required. By doing like this, it will get a beautiful golden brown colour, This applies to all bakshanams.

Knead and roll with your hand to get uniform thickness.

If water is less the roll breaks. You can sprinkle some more water and knead again.

When forming a circle, small cracks may appear on the surface. Need not worry. It is enough if the rolls doesn't break.

DO NOT FRY ANY SNACK ON HIGH FLAME AND SMOKING HOT OIL AS IT TURNS BROWN OUTSIDE AND DOESN'T COOK INSIDE.

MATHRI / MATRI (A SAVOURY CRACKER)

This is a popular crispy, savoury cracker, served with pickle and tea in North India.

INGREDIENTS: 

All purpose flour / maida - 2 cups
Ajwain - 1/2 tsp.
Black pepper - coarsely crushed - 1/4 tsp.
Salt - to taste
Sooji / rawa - 1 tablespoon
Melted ghee- 3 tablespoon
Oil - for frying

METHOD:

Combine maida, rawa, salt, and ghee in a wide bowl. Mix well with your hands to get a crumble mixture. Add in the pepper and ajwain. Now add water little by little and knead to a stiff dough. Cover with a clean wet cloth and keep aside for atleast half an hour.

Divide the dough into small balls and roll with a rolling pin to slightly thick ( 1/2 an inch) circles. You can also use a bottle cover to get even sized mathris. Prick with a fork on both sides to avoid fluffing while frying in oil.

Deep fry in oil. When cool, store in an airtight container.

Crispy mathris are ready to be served with tea.

NOTE: Ensure medium heat of oil.

ANJANEYAR VADAI / MILAGU VADAI

Aanju.. as I mention HIM, is my family's favourite deity. Anjaneyar vadai is the best in Chennai. Medhuvadai is made for vadai maalai in temples at Coimbatore. I am a fan of crispy vadais which are made in Chennai temples. Below is the vadaimalai vadais of Mandaveli Anjaneyar temple.

It was so crispy and crunchy. I wanted to try it at home. I recollected 2 versions of making this vadai. We had a cook in our home several years back. She used to make Aanju vadais like this and below is the 1st version which I learnt from her and have made it now. I have also clicked photos of my version. However, the 2nd version, is very easy to make.

NOTE:
Do not soak dhal for a longer time.The batter should be coarse and not a fine paste.If necessary, sprinkle water.Pass a twine through the holes if making a vadaimaalai.Ensure medium heat of oil.
1st VERSION(Made by me): Though it tasted good and crispy, nothing can beat the vadai prasadam from Chennai temples.

INGREDIENTS:

Whole urad dhal (skinned) - 1 cup
Split urad dhal - a handful
Pepper - 1/2 tsp.
Salt - as per taste (approx. 1/2 tsp.)
Oil - to deep fry
METHOD:

Soak whole urad dhal(not the split one) for only 30 minutes. Not more than that. Drain completely. Grind it to a coarse paste. Do not add water while grinding. Add the peppercorns and salt. Give a whip. The consistency should be as in the picture shown above. Transfer the batter to a bowl. Now, add split urad dhal and a spoon of hot oil to it. Mix well. Keep aside for 10 more minutes.

Take out small lemon-sized balls from the batter, place it in a clean cloth or plastic sheet, flatten it as thin as you can (preferably like thattai) and a put a hole in the centre. Take it off the cloth or sheet very gently and drop it gently into the hot oil. Ensure medium heat of oil and fry till golden brown.

VERSION 2:

Whole urad dhal (skinned) - 1 cup
Pepper - 1/2 tsp.
Rice flour - 1 tbsp.
Salt - as per taste
Oil - to deep fry
Hot water - as required

METHOD:

Pound urad dhal and pepper to rawa consistency. This can be stored in an air -tight container for 1 month. Whenever needed, take a cup of this add rice flour and salt. Sprinkle hot water to form a stiff dough and keep aside for 30 minutes.

Take out small lemon-sized balls from the batter, place it in a clean cloth or plastic sheet, flatten it as thin as you can (preferably like thattai) and a put a hole in the centre. Take it off the cloth or sheet very gently and drop it gently into the hot oil. Ensure medium heat of oil and fry till golden brown.

RIBBON PAKODA / OATU PAKODA

This was made by my mom. As it was very tasty & crispy, we finished it off. I suddenly remembered of posting it in the blog. But only one piece was there to take a snap.

INGREDIENTS:

Rice flour - 3 cups
Gram flour - 1 cup
Chilli powder - 1/2 tsp.
Butter - 100 gms.
Hing - 1/4 tsp.
Salt - as per taste
Oil - 3 cups

METHOD:

Mix all the ingredients without water (except oil). Take out a small portion, add little water and knead to form a medium soft dough.

Heat oil in a kadai. Make balls out of the dough, place it in a ribbon pakoda achu and press it firmly, in a circular motion, directly into the oil. Flip gently on both sides and take out when golden brown. Ensure medium heat of oil. Proceed with the remaining mixture.

NOTE:  You can use the above ratio if making small quantities.