Tasty tiffins , Tastier snacks!

Moong Poha

This is ideal for breakfast - filling , but light !

Sprouted moong 1 cup

Thick poha 2 cups

Onions 2 big

Tomatoes 2 big

Green chillies 4

Ginger 1”

Garlic 2 pieces

Coarsely powdered

Peanuts 1 cup

Grated coconut 1 cup

Cardamom&cloves 2 each

Oil ½ cup

Ghee 2 tsp

Coriander leaves & to garnish

Curry leaves



Grind the poha to rava consistency & soak in 2 cups of water to soften.

Make a paste of onions,tomatoes,green chillies, ginger & garlic.

Fry & powder cardamom & cloves

Heat oil in a vessel,.add ground paste & fry till oil separates.

Add ghee, poha & salt.

Mix well, add sprouted gram & cook for 5 mts.

Remove from fire, add groundnut powder,coconut,finely chopped coriander & curry leaves.

Mix well , adding powdered spices.

Serve hot .

Kara Vadai

Ingredients

Raw rice 1 cup

Urad dhal 1/3 cup

Red chilli powder 2 tsp

Hing, salt, curry leaves

Mustard seeds 1 tsp to temper

Oil to fry



Wash well and soak 1 cup raw rice and 1/3 cup urad dhal for 2 hrs.

Drain and grind very fine with salt adding sufficient water.

Ferment for 12 hrs.

Add 2 tsp red chilli powder, hing, chopped curry leaves and a little water to bring it to dropping consistency.

Temper with 1 tsp mustard seeds in 1 tsp oil.

Keep Paniyaram pan ready. ( if not available, You can deep fry like vadas.)

Add 1 tsp Eno’s Fruit Salt to the mixture and mix thoroughly.

Drop in tablespoonfuls in oiled pan.

Drizzle 1 tsp oil around.

When cooked turn on the other side and cook again.

Transfer to absorbent paper to remove excess oil.

Serve hot with any chutney

could u put the reciepe for famous pulihara like the yellow lime rice with peanuts.

Hi Archna,
As per your request , I am posting Pulihara recipe in the thread "old is gold" since it is a traditional dish.
Regards,
Chitvish.

Omappodi:

This is generally made as a Deepavali Savoury & a great favourite.

Besan - 2 cups

Rice flour - 1 cup

Hot oil - slightly more than ½ cup

Red chilli powder - 2 tsp

Ajwain or omum - 1 tbsp

Salt

Oil - to deep fry

Mix omum with 1 cup of water & grind it as fine as possible.

Strain & use the water full of omum flavour to knead the dough.

Sieve & mix both flours, oil, chilli powder, salt & omum water to get a soft dough .

Press with the omappodi press into hot oil.

This will cook very fast & so one should be very alert.

If you prefer, you can omit omum & add hing powder instead with the other ingredients.

If your omappodi press has big holes , you can add whole omum & prepare omappodi.

If you have the facility of grinding in a flour mill, take 1 kg of gram dhal, ½ kg of rice & 50 gms omum & get it ground to a fine powder. Omappodi made with this flour has excellent flavour.

Thattai-a Delicious Snack which is Everybody’s Favourite.

This savoury takes a little more time than thenkuzhal etc since each thattai has to be “patted” individually!

For thattai prepare processed rice flour thus – soak rice for 1 hour, drain & spread on a cloth over newspaper sheets. After it has dried fairly well ( we test it this way – you should be able to hold a handful , but shoud scatter also, as for puttu flour ) , send it to the flour mill or grind fine in a mixi.

Sieve the fine flour & very lightly roast it on a dry kadai for a few mts.

Roast udad dhal till pale brown , cool & powder fine in a mixi. Sieve & use the fine flour.

The traditional way is to use gramdhal soaked in water for 2 hrs, drained & spread on a cloth to dry . Now pottukadalai(pressed or roasted gram dhal is used,in place of that).

Rice flour - 4 cups

Udad flour - ½ cup

Butter - as given in tips for savouries

Pottukadalai or gram dhal - 2 tbsp

Red chilli powder , salt, hing powder, finely chopped curry leaves

Knead - as given in tips for savouries.

Make gooseberry size balls.

In a well oiled plastic sheet , pat each into a thin disc- now puri press can be used for the same.

Prick each with a fork in a few places-to prevent thattai puffing up.

Deep fry 4,5 at a time.

Cool & keep in an airtight box.

Hi Chit,
I used to follow the easy reciepe for thattai which I learned from my Mom.

I get crispy and tasty thattais.

Ingredients

Rice flour-1 cup
Pottukadalai flour(dhalia powder)-1/4 cup
Sesame seeds
Pepper
salt

Boil 3/4 cup of water, add the salt. Remove from the stove and mix with the
rice floour and pottukadalai powder, sesame seeds and crushed pepper.
Make a nice dough and cover it with a wet cloth, so the consistency will be
the same at the end too. Make small balls and flatten on a oily sheet 5 or 6
at a time and put some holes in each of it (by fork or a pin). Then deep fry them.
Instead of pepper one can add chilli powder too.

Enjoy the thattais!

First Method:

Fresh besan - 2 cups

Rice flour - 3 cups

Butter or Hot oil - As given in tips for savouries

Oil - To deep fry

Grind to a fine paste:

Green chillies - 7,8(as per your taste)

Hing - 2 level tsp

Salt

Dilute the paste with water & strain.

The strained water is used for kneading the dough.

Mix sieved flours, butter or hot oil to bread crumb consistency.

Add the strained water gradually to get a soft dough.

Press with the Ribbon pakoda press (achu ) into hot oil, circularly without overlapping, for uniform frying.

When well cooked, remove to absorbent tissue.

If liked, you can add 4,5 pieces of garlic when grinding the paste.

This pakoda looks cream in colour & tastes very good.

If you do not want to use green chillies, you can use red chilli powder directly without any grinding.

This pakoda is more reddish in colour.

Second Method:

This method can be adapted by those who have wet grinders.

Boied rice - 4 cups

Besan - 3 cups

Butter - 100 gms

Salt

Oil - to deep fry

Wash & soak boiled rice for about 6 hrs.

Drain & grind very fine with minimum water.

Keep it wrapped in a clean water absorbent towel till as much water as possible is absorbed by the towel.

Now add besan & butter, kneading it thoroughly & completely.

Make ribbon pakoda as usual.

In this method, chilli powder is not usually added.

It is your choice!


Third method which I have now switched over to:

In the first method instead of 2 cups besan, add 1 cup besan + 1 cup frehly powdered fried gram (pottukadalai ) flour.

Sieve all flours & proceed. This gives excellant results.

Yet another mill-ground flour mix:

Send to the flour mill
2 cups raw rice + 1/2 cup fried gram (pottukadalai) + 1/4 cup gram dhal
Sieve the mixture and proceed.

Hello Chitra,

I see some recipes wherein we need to grind jsut green chilliles and hing OR jsut ginger and green chillies and etc.

Could u pls tell me how do u grind very small quantities to a paste ?
Do u grind more and use the required amt or do u have mixers which can do small qty grinding.. OR do u use the mortar and pestl???

Love & regards,

Hi Meena, I normally use the smallest jar of the mixi or the mincer which is an attachment in the electric hand blender. You can use mortar & pestle or hand grind it in the grinding stone (ammi).
Regards,
Chithra.