Posts Tagged ‘snack’

Appla Vodo(Pappadavada/Papad Vada).


Full-size appolu\papad-20(pappadam in Malayalam)(preferably smaller ones),

Raw rice-1 1/2 cups,

chilly powder-1 tsp,

turmeric powder-1/4 tsp,

hing-1/8 tsp,

jeera powder-1/8 tsp,(optional)

white til-1/2 tsp,(optional)

salt to taste,

oil for frying.


Dry the papads in the sun for a long time  or prick the papads with a fork in many places so that papads do not get puffed, while frying.

Soak the rice for 4 hrs.

Grind it smoothly with chilly powder, turmeric powder and hing.

Add salt, jeera powder, hing  and til.

Make the batter little watery, so that, a thin outer coating can be had to ensure that the papads can be fried quickily.

Heat oil in a pan and fry the papads, one by one, after dipping in the batter.

Roll over and fry both the sides.

When cool, store in an airtight container.


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Ribbon Pakoda(Spicy Snack)

This is a snack which goes well with evening tea/coffee. It is very easy to prepare.

Ribbon Pakoda(Spicy Snack)


besan(gramflour)-2 cups,

rice flour-1 cup,

chilli powder-1 tsp,

turmeric powder-1/4 tsp,

til-2 tsps,

hing-1/8 tsp,

salt to taste,

oil-2 tsps,

oil for frying the pakoda.


Mix  all the ingredients, except oil, in a vessel to make a soft dough.

Heat oil in a frying pan.

Using a Sev machine and ribbon mould, press the ribbons directly in the hot oil.

Keep the flame to medium.

Keep on rolling it upside down 2 to 3 times, till the formation of bubbles in the oil subsides.

When done, remove from oil using a perforated laddle.

Place it on tissue paper to remove excess oil.

Can be stored in an airtight container.


Crushed pepper and jeera can be added to the dough,as per choice.

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Narla Chakkuli(Boiled Rice Coconut Chakli)

Chakli can also be prepared using boiled rice and coconut milk. This is a delicacy of the konkani community.


boiled rice(ukda chawal)-2 cups,

coconut milk-1 cup,(see tag coconut milk)

jeera-1 tsp,

til(sesame)-2 tsps,

salt to taste,

oil for frying.


Soak the rice for 6 hrs.

Grind to a smooth batter using coconut milk and salt.

Add jeera and til and mix well.

The consistency of the batter should be almost as good as dough.

If it becomes watery, add a small quantity of raw rice flour to bring it to the proper consistency.

Make chaklis on paper using a chakli machine and deep fry them in batches till they become crispy.

A batch of 8 to 10 chaklis can be fried at a time.


After heating the oil on high flame, bring the flame to just above medium, before frying the chaklis.

Once done, put them on a tissue paper to remove excess oil.

When cool, store them in an airtight container.

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This variety of leaves are available in Kerala. These leaves are generally used for the preparation of a snack.


dwarf colocasia leaves-20,

raw rice-1/2 cup,

boiled rice-1 cup,

red chillies-10,

turmeric powder-1/4 tsp,

hing-1/4 tsp,

tamarind-a lemon size,

coconut scrapings-1 cup and

salt to taste.


Soak both the rice for 5 hrs.

Soak tamarind in little water.

Wash and de-vein the leaves.

Grind the rice, tamarind, all the condiments and coconut scrapings together, to a coarse batter.

Chop the leaves with the knife and mix with the batter.

Steam in a cooker vessel or in the idli stand, like idlis, without weight .

Keep the flame on high.

When the steam starts coming out, bring the flame to low.

Cook for  30 mts.

Can be served with used oil or making slices and roasting on a pan, using oil.

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Vegetables like brinjal, raw plantain, ridgegourd(ghosalein)  and other soft vegetables can be shallow fried or deep fried ,applying masala.



chilli powder-1 tsp,

turmeric powder-1/4 tsp,

hing-1/8 tsp,

salt to taste and

oil for frying.


Clean and cut the brinjals in 1/4″ thick round pieces or long thin slices.

Mix all the masala items, including salt and roll the slices uniformly in it.

Heat the tawa and place the slices on it.

Sprinkle little oil on sides and in between.

Fry on a low flame.

When one side is done, turn them to the other side.

When both sides are done, remove them from the tawa and serve hot.

This will go well with rice/meals.

NOTE: Instead of roasting on tawa, the coated pieces can be deep-fried, depending upon individual’s taste. These fried pieces can be served as a good snack with the evening tea/coffee.

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During some special occasions like festivals, marriages etc, this item is included in the feast menu.This is also served along with tea/coffee when important guests are invited. It is an item relished by everyone, irrespective of the age and time of the day.


whole cashewnuts-2oo gms,

salt-1/4 tsp and

oil for frying.


Add salt to the cashewnuts, mix well.

Sprinkle a little water over it and roll well. Keep aside for 5 mts.

Deep fry in oil, till it gets crispy.

Once done, take it out using a perforated laddle and put it on a tissue paper to remove excess oil.

On getting cooled, store it in an airtight container.

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Pathali is generally a sweet dish and relished as such. But for persons prone to the sugar ailments, a spicy pathali can be attempted.


raw rice flour-2 cups,

salt as per taste,

coconut scrapings-1 cup,

green chillies-3(finely chopped)

curry leaves(finely chopped),

a pinch of hing,

plantain leaves(cured and cut into pieces),

til(sesame seeds)-2 tsps, and

little oil


Knead the rice flour with little salt to a soft dough.

Mix all the other ingredients except oil with required salt(filling/puran).

Spread small portions of the dough on the leaf pieces, to a puri shape and size and very thin, applying a little oil on hands.

Put 2tsps of the filling/puran on each spread and close the leaf piece, sideways.

After all the dough and filling are used up, place the folded pieces in a cooker separator and steam for 20 mts.

Remove the steamed dish after they get cooled.


Chopped onions can be added to the filling according to the individual taste, in which case, the chopped onions can be fried to golden brown to get an inviting flavour and taste.

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