RIBBON PAKODA (RIBBON CHIPS)
INGREDIENTS :
Bengal gram flour- 1 cup
Rice flour -1 cup
Chili powder - ½ tsp
Pinch of hing
Salt to taste
Butter to rub in - 2 tsp
Oil for frying
METHOD :
• Mix all the ingredients and rub in the fat. Make a soft dough.
•Place a ball of dough into the ribbon mold (the plate has two or
one slit like holes) and press over hot oil. Adjust the heat. Turn and
cook on the other side. Remove as soon as it is crisp and drain the excess
oil in a colander.
(Note:-Whenever gram flour (besan) is used the colour
of the snacks will depend on the colour and quality of the gram flour
and also the amount and quality of chilli powder used. If the crispies
or the snacks remain pale yellow while frying take out a piece of snack
to check if it is done. Fry it for a while if it is still soft.)
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MULLU MURUKKU (STAR SHAPED SEV)
INGREDIENTS:
Rice powder - 2 ½ cups
Gram flour (Besan) -1 cup
S alt to taste
½ tsp white sesame seeds
Cumin and pepper powder - ½ tsp
Butter - ½ tblsp
Oil for frying
METHOD :
• Mix all the ingredients except the oil for frying and rub in the
butter. Add enough water to make a soft dough.
• Heat oil in a kadai(wok). Fix the star shaped plate into the mould
. Place a ball of dough in mould. Press over hot oil. Adjust the heat.
Fry on both sides till crisp.
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MAIDA MURUKU
INGREDIENTS:
Maida(All purpose flour) - 1 cup
Roasted urad dal powder - 1/8th of a cup
Butter to rub in - 1 tsp fat
Cumin seeds - ¼ tsp
Hing - one pinch
METHOD :
• Heat some water inside a pressure cooker. Place maida in a clean
muslin cloth and put it in a flat vessel. Place it inside the cooker and
steam for 30 minutes without the weight.
• Remove and cool slightly and mix urad dal powder, salt, hing, jeera
and butter and make a soft dough.
• Fix the star shaped plate and place a ball of dough inside the
mould and make small murukkus on a damp cloth or on a thick plastic sheet.
• Heat oil and fry 2 to 3 at a time over medium heat until golden
brown and crisp.
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RICE MARBLES ( sweet)
INGREDIENTS :
Rice flour - 1 cup ( made in mixer - wash rice, drain and dry it in clean
cloth till it is only half dry,.grind it in mixer/grinder into a fine
powder)
Urad dal powder (roasted and ground in mixer) - 1 tsp
Sesame seeds - 1 tsp
Coconut (cut in small pieces) - 1 ½ tsp
Cardamom powder - ½ tsp
Butter - 1 tsp
Brown Sugar/jaggery - ½ cup jaggery
Oil for frying - 3 cups
METHOD:
• Roast damp rice flour over low heat and stir briskly to avoid lumps
until the moisture is removed. With the help of a seive, remove the lumps.
Seive again rubbing powder.
•Make a thin syrup with jaggery and let the syrup boil for 4-5 min.
•Remove from fire and add all the ingredients and mix it well. The
dough should be suitable to make marbles. The dough will be soft.You may
add 1tsp of butter or ghee.
•Keep it aside for at atleast 1 or 2 hrs. and make slightly bigger
marbles than the salty marbles.
•Fry them in medium hot oil till dark brown and still soft. •After
some time they will become crisp.
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RICE MARBLES (SALTY)
INGREDIENTS:
Rice flour
Roasted and powdered urad dal - 11/2tsp
White sesame seeds - 1/4 tsp
Salt to taste
Butter - 1 tsp fat
A pinch of hing
Oil - 2 cups
METHOD:
• Seive the rice powder for any big particles.
• Slightly roast the rice powder for 1 min.over low heat.
• Add all other ingredients to it and make a soft dough with water
• Make small marbles out of the dough and spread them on a damp cloth
for sometime.
• Heat oil in a kadai(wok) over a medium heat and fry 15 to 20 marbles
over medium heat till golden brown and crisp.
(Note: 2 tsp of grated coconut and 1tsp thick c.nut milk may be added
to the dough.)
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MAIZE PAKODAS
INGREDIENTS:
Onion(chopped finely) - 1 cup
Sweet corn tinned - 1 cup
Grated ginger - 14/tsp
Green chillies - 1/2 tsp
Red chili powder - 1/2 tsp
All purpose flour - 11/2 tsp
Salt to taste, pinch of pepper
Baking powder - 1/2 tsp
Coriander - 1tsp
Corn flour - 11/2 tsp
METHOD:
• Mix all the above ingredients and make pakodas with wet fingers.
• Fry in medium hot oil.
• You can use a spoon for dropping the batter in the oil.
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MIXTURE
INGREDIENTS
For sev:
Gram flour/besan - 2 cups
Rice flour - 1/3 cup rice flour
Pinch of salt
Butter - 1tsp
Oil for frying.
For boondis:
Gram flour/besan - 1 and ½ cups
Rice flour - 1 tsp
a pinch of salt, 1 tsp butter, oil for frying.
Peanuts - 1cup
Puffed chana dal - 1/2cup
Chiwda - 1/2 cup
For maida chips :
All purpose flour - 1 cup maida
Sugar - 4 tsp
Butter - ½ tsp fat
Curry leaves - few
Cashew - 8-10(made into bits)
Red chillies - 2, 3
Salt to taste , hing
METHOD:
• Make a dough of gram flour, rice flour, salt and butter and press
it in hot oil with the sev mould.(that is the small plate with small holes).
Reduce the heat to medium. Fry till crisp. Remove and drain. Make rest
of the dough into sev and keep aside.
• Make a batter with rice flour and gram flour and get consistency
of dosa batter. Take a ladle with holes. Firmly hold the handle over hot
oil with the left hand and pour a ladle full of batter on the perforated
ladle. Droplets will start falling into the hot oil and get puffed up
into boondis.
Simmer and fry till crisp. remove and keep aside till the oil drains.
Make the rest of the batter in the same way.
• Make a soft dough with all purpose flour, sugar, butter and enough
water to make a stiff dough. Take a portion of the dough, roll into thick
puris. Cut in to small cubes with a sharp knife. Deep fry them in hot
oil,simmer for sometime and remove and drain. Make the rest of the dough
also into golden coloured cubes They should taste like crisp butter biscuits.Remove
when still soft. They will become crisp after some time.
• Fry peanuts,drain and place them on a brown paper or tissue paper
for some time to remove excess oil.Similarly fry roast puffed chana dal
till crisp.
• Add little turmeric powder to chiwda(rice flakes) and fry in oil
and remove and drain.They get puffed up in no time, so place some chidwa
in a small wire mesh seive with handle in hot oil and remove as soon as
they get puffed up stirring all the while. For this oil should be quite
hot.Place on a tissue paper for some time to remove excess oil.
• Fry curry leaves, chillies and hing . Powder them coarsely.
• Fry cashew pieces.
• In a big vessel mix everything well adding required amount of salt.
Store in an air tight container.
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SEV ( OMPODI)
INGREDIENTS:
Gram flour - 1 cup
Rice flour - ¼ cup
Butter - 1 tsp.
Red chili powder -1/8tsp
Ajwain - ½ tsp powered
Oil for frying - 3 cups
Sev press
Salt to taste.
METHOD :
• Sieve gram flour and rice powder and make a soft dough using salt
, chili powder, ajwain and water.
• Heat oil in a kadai(wok). Over medium heat( put the dough in the
sev press) and press the sev machine on the surface of the oil so that it
covers the oil.
• Turn it with the long handled ladle. Fry until crisp. Remove and
drain. Make the rest of the dough in the same way. Store in an air tight
container after they are slightly cooled.The disk with the small holes should
be used.
( If you have a disk with larger holes, you may add ajwain(smaller
variety)whole to improve taste.)
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SEV (WITH URAD DAL AND RICE POWDER). (THENKUZHAL)
INGREDIENTS :
Rice flour - 1 cup
Urad flour(fine powder)- 1/4 cup
Cumin seeds - ¼ tsp
Hing - 1 pinch
S alt to taste
Oil for frying
Butter -1 tsp
METHOD :
• Mix all ingredients and make a soft dough.
• Heat oil in a kadai(wok). Put the dough into the mould with bigger
holes than the sev mould and press it over the hot oil. Fry evenly on
both sides over medium heat until crisp and creamy in color. Test for
crispness before removing and drain.
(NOTE: Urad dal(roasted and powdered) will have a better
taste but the proportion is1:6.If the preparation is not crisp enough,
you may add 2 tsps of warm oil to the dough.This is the common rule for
all these snacks.For this snack please seive both the flours twice to
remove any small particles.If there are any particles they may blow up
in hot oil.The same applies to salt marbles also.)
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KHARA SEV
INGREDIENTS:
Rice flour - 1 cup
Gram flour - ¾ cup
Red Chili powder - 1 pinch
Cumin seeds and pepper coarsely powered - ½ tsp
Salt to taste
Butter - ½ tsp.
Oil for frying
A flat ladle with big holes.
Another flat ladle (with holes) for removing from oil.
METHOD:
• Mix all the above ingredients and make a soft dough adding enough
water.
• Heat oil over medium heat. Take a small portion of the dough. Hold
the ladle with your left hand firmly and press the dough with your palm
in the hot oil. Immediately
increase the flame and quickly stir the sev with another ladle, so that
they are separated.
• Fry until crisp and light brown.Remove and keep in a colander for
some time and store after it cools down.
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FLOWER COOKIES (sweet)
INGREDIENTS :
All purpose flour - 1 cup
Sugar - 1 and1/2 cups sugar
Oil for frying
Flower like apparatus for making cookies
Cardamom or rose essence.
METHOD :
• Make a batter with all pupose flour, butter and water to dosa consistency.
• Dip the apparatus in warm oil first and then dip in the batter. Heat
oil and before it gets very hot, place in oil,and with the help of a knitting
needle drop it in oil. Fry until crisp and golden brown.
• Make sugar syrup with sugar and a little water of 2 string consistency.
• Add the flavor. Dip each cookie in the syrup and take it out and
leave it seperately on a large plate to dry.
(Note:- You may make the cookies crisp or soft according
to your taste.Every time you remove the cookie, wipe it well so that to
remove the remnants, from the apparatus.)
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FLOWER SHAPED COOKIES (SALTY)
INGREDIENTS:
Gram flour - 1 cup
Rice flour - ¼ cup
Hing - 1 pinch
S alt to taste
Butter - 1 tsp
Baking powder - 1 pinch
Apparatus for making cookies
Oil for frying - 3 cups
Red chili powder - 1 pinch.
METHOD:
• Make a thick batter with all the above ingredients. Beat it well.
The consistency should be like dosa batter
• Heat oil on slow flame. First dip the apparatus in warm oil and
immediately in the batter so that the batter sticks to it. Dip it again
in oil and the cookie will drop in the oil. Increase the flame . Let the
cookie turn golden brown and crisp.Remove and drain and repeat the same
with rest of the batter.
(Note:- Everytime the cookie is removed from the apparatus,
clean it with damp cloth.)
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RICE PURIS
INGREDIENTS:
Rice flour - 1cup
Urad flour - 1tsp
Puffed chana dal(or chana dal soaked and dried under fan)- 2 tsp
Hing - a pinch
Sesame seed - 1/2 tsp
Red chili powder - ½ tsp
Coconut(grated) - 2 tblsp
Oil - 1 tsp
Peanuts - roughly broken
Oil for frying
Curry leaves - few
METHOD:
• Mix all the ingredients along with oil to make a soft dough adding
enough water.
• On a damp cloth or on a oiled plastic sheet make small puris with
a small ball of dough patting it with fingers. Leave it for 15 to 20 min.
• Heat oil in a kadai(wok) and on a medium heat slide in 3-4 puris
at a time and fry them. Remove and drain and cool before storing in an
air tight container.
(NOTE:-You can make the puris once and for all and leave
them on the damp cloth for 20 min.then start frying them 4-5 at a time.You
may add 1 tbsp puffed chana dal powder instead of urad dal pdr to make
it more crisp but the taste will be different.
In all the above recipes the urad dal pdr. is made from roasted urad dal
into a fine pdr.Urad dal should be fried until light brown over a low
heat. You can find out from the aroma it emits. )
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CHIPS (POTATO)
METHOD :
• Wash and peel potatoes .
• Slice the potatoes and put in slightly salted water.
• After 5 to 7 mins, remove and dry them under the fan for ½
hr.
• Deep fry them in medium heat until crisp and golden brown.
• After some time,store in an air tight container.
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CHIPS (RAW BANANA)
INGREDIENTS :
Raw banana - 4
Salt - ½ tsp
Turmeric powder - 1 pinch
Oil for frying - 4 cups
METHOD:
• Slice the bananas. (should not be very thin).
• Mix salt and turmeric powder in ¼ cup of water.
• Heat oil in a kadai(wok). Drop the chips one by one in medium hot
oil.Fry until almost ¾th crisp.
• Sprinkle a bit of salt and tumeric mix over the chips which are
getting fried. The chips will absorb salt and turmeric. Remove when very
crisp and cool and store.
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CHIPS (YAM)
INGREDIENTS :
Yam ½ kg
Salt to taste.
METHOD:
• Peel and wash yam. Make thin slices of ½" to3/4"
squares and spread n a cloth to remove excess moisture.
• Fry them in medium hot oil.Cool and store in an airtight container.
(NOTE:-You may sprinkle salt water like raw banana chips.)
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SWEET POTATO CHIPS
INGREDIENTS:
Sweet potatoes 5-6
Oil for frying
Salt to taste.
METHOD:
• Peel and slice sweet potato.
• Fry in medium hot oil until crisp. Add salt and store in airtight
container.
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BITTER GOURD CHIPS
INGREDIENTS:
Bittergourd - 7 to 8
Tamarind juice thick - ½ tbls
Oil for frying
Hing - ½ tsp
Salt to taste
Red chili powder - to taste
Gram flour - 1 tblsp.
METHOD:
• Wash and slice the bittergourd into not too thin slices.
• Mix all the other ingredients adding 1 or 2 tblsp water. Smear
it on the bittergourd.
• Separate the slices and deep fry them until crisp.
(Generally taken with hot rice and sambar. The slices may
be dried and stored, to be fried when we want.)
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ARBI ROAST
INGREDIENTS :
Arbi - 7,8 medium sized arbis
Gram flour - 2 tblsp
Rice flour - 1 tblsp
Salt to taste
Red chili powder - ½ tsp
Oil for frying.
METHOD :
Boil and cook arbi not too soft, peel and cut into slices.(thick)
Mix gram flour, rice flour, salt, chilli pdr. Spread it over the sliced
arbi. Sprinkle 2,3 three tblsp water and mix lighty so that the mixture
covers the slices completely.
Heat oil and deep fry the arbis- handful at a time until crisp.
(Makes a very good side dish for rice and sambar.
NOTE:-You may make a paste with besan etc and mix with arbi.)
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RICE VADIGALU
INGREDIENTS:
Rice flour - 2 cups
Sago - 1/5 of rice
Green chillies-3 and a small bit of red chilli
Hing - 2 pinches
Salt to taste
Lime juice- 1 and 1/2 tsps
Sev making mould
(Sago may be powdered along with rice in a flour mill, otherwise sago may
be cooked and mashed in a mixie.)
METHOD:
• Grind chillies, salt and. hing and strain. Boil 4 cups water remove
½ cup.Add rice powder and sago (mashed or powdered) to the water
in one instance and immediately stir briskly so that lumps are not formed.
Put off gas after 2,3 mins and close with a lid. Open after 15 mins, add
chilli juice and lime juice. Mix well and if needed, add some hot water.
The dough should be soft as to make designs with the mould.When it is
not that hot, mash well and make designs on a clean plastic sheet to be
dried in sun for more than a day.Vadams should be dried next day also.They
should be completely dry when stored.
(NOTE:-You may taste dough and add whatever you want. Always prepare dough
in a pressure cooker so that dough is properly cooked.You may fry them and
use as evening snack. The colour is white after frying. )
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CHIWDA VADIGALU
INGREDIENTS:
Chiwda - 1 cup
Boiled sago - 2 tbls
Green chillis 2,3
Salt to taste
Hing 1 pinch
Thick yogurt - 1 tblsp
Coriander leaves - 1 tblsp chopped.
METHOD :
&#!49; Wash and drain chewda and add all the other ingredients. Mix well.
&#!49; On a clean sheet of plastic paper make small pakoda type vadams
leaving space between each vadam. Let it dry well in the hot sun.
• Take it out of the plastic sheet and check to see if the underside
also has dried. If not the next day vadams should be dried upside down
once again in the sun for a day. Store it in good plastic bags or containers.
• Can be deep fried in oil when required.
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SAGO VADIGALU
INGREDIENTS:
Sago dana - 1 big glass
Water - 4 times
Green chillies - 2
Hing - ½ pinch
Salt to taste
Lime juice - ½ tsp
METHOD:
• Grind green chillies, salt and hing.
• Boil water in a cooker and add the ground masala.
• Add the sago to it and stir briskly let it cook for five minutes.
• Turn off the gas and after 15 minutes add the lime juice. The consistency
should be like sambar.
• With the help of a big spoon, pour the mixture spoon by spoon leaving
enough space so that they do not touch each other on a sheet of thick
plastic paper. This should dry well and crisp in the sun. Peel off one
by one and store in container.
(NOTE :- Generally prepared during March and April in India
when there is little less breeze to avoid dust sticking to it.)
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PUFFED RICE VADIGALU ("NEL PORI")
INGREDIENTS:
Cleaned puffed rice - 1 cup
Sago dana boiled - 2 Tblsps
Green chillies - 2,3
Salt to taste
Thick yogurt - 1 tblsp
Coriander leaves chopped - 1tsp
METHOD:
Mix all the ingredients and make vadams as above. Store in a container.
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URAD DAL VADIGALU
INGREDIENTS :
Urad dal - 1 cup
Curry leaves - few leaves
Hing
Turmeric powder
Mustard seeds - ½ tsp.
Salt to taste
METHOD:
• Wash and soak the urad dal for atleast 1 to 1 & 1/2 hrs.
• Grind like vada batter(little thicker) and add all the other ingredients
to it.
• Spread a plastic sheet in the sun and make vadams like small pakodas
on the plastic sheet leaving space between each other.It should dry very
well by evening. If you find that while peeling it off it is wet,again
dry it the sun the next day.
(This tastes very good when fried and added to spinach
'kootu' or any other 'kootu' with tamarind in it.)
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INGREDIENTS:
Wheat - 1 cup
Green chillies - 2 or 3
Salt to taste (ground to paste)
METHOD :
• Soak the wheat for 2,3 days changing water everyday.Grind and extract
the milk with the help of a clean cloth.Let it remain like that for 10
hrs.
• Remove the upper water add salt and green chillies paste.
• Over a slow flame cook it into a thick consistency.The vessel should
be a thick bottomed one.
• After it cools a bit make small sevs on a plastic sheet with the
sev making machine.Dry it properly and store.
( This is good for people who want to avoid rice preparations.)
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MAIDA VADIGALU
INGREDIENTS:
All purpose flour (maida)- 1 cup
Salt to taste
Ajwain or sesame seeds - 1tsp.
METHOD:
• Mix water with maida so as to make a thin batter.Leave it for 1
hr. Remove the top layer of water.Now the consistency should be that of
a dosa batter.
• On a small plate smear some oil and spread the batter like dosa
and steam cook it for 5 mints.Peel it off and dry immediately on plastic
sheet in the sun. Repeat the same with the remaining batter.
• Dry them well and store.When fried tastes very good but also consumes
oil. Same thing can be made with rice flour also.
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POTATO APPALAMS
INGREDIENTS:
Potato ½ kg or 7,8, med.sized potatos
Wheat ½ kg, or 2 and ½ cup
Red chillies 15
Salt to taste
Hing (ground to paste)
METHOD:
• Soak wheat overnight and grind in the morning. Strain in a clean
cloth.
• Keep for some time and remove the upper watery portion. Add the
chilli paste and mix it.
• Steam this mixture in a cooker may be for 10 mints. To find out
if it is cooked pierce a fork and remove , the batter should not stick
to it.
• Boil and peel the potatoes and mash well when hot with a fork.
• Knead the cooked wheat briskly and add the mashed potatoes.Knead
well for another 5 mints.
• Make thin papads on greased plastic sheet or butter paper and dry
them in the sun well.
• They can be roasted or fried.
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KAMALKAKDI CHIPS
INGREDIENTS:
Kamalkakdi(lotus stem) cut into small slices
Tamarind juice (thin) - one cup
Salt to taste
Chili pdr - ¼ tsp.
METHOD:
• Boil Kamalkakdi in tamarind water with salt and chili pdr.
• When tender, drain and dry them in the sun till crisp and store.
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KARELA CHIPS
INGREDIENTS:
Washed and sliced bittergourd - 1 cup
Tamarind (thin) juice - 1 cup
Turmeric powder - a pinch
Salt to taste
Chili pdr - 1 tsp
Gram flour - 1 tsp.
METHOD:
• Boil the karelas with salt, chili pdr, and tamarind juice.
• Remove when slightly cooked, drain extra water, mix with gram flour
and dry them in the sun until dry. Store in a container.
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BHINDI DRIED (CHIPS)
INGREDIENTS:
Bhindi(Okra) - 12 to 14 in number - washed,wiped, and cut into 1/4"
pieces
Salt to taste
Chili powder - ½ tsp
Yogurt - 2 tbslp.
METHOD :
• Mix curd, salt, chili pdr to the cut bhindi.
• Dry them in the sun until crisp. Store in airtight container.
• Deep fry whenever required.
(Tastes good with rice preparations.)
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GREEN CHILLIS DRIED
INGREDIENTS:
Green chillies slit - 15 or 20
Little thick butter milk (beaten curd with a little water) - 1cup
Salt to taste.
METHOD:
• Soak the green chillies with salt and curd..
• Remove the chillies and dry them in the sun until completely dry
for 5 or 6 days.
(To be fried in oil taken with curd rice.
Note:-If the beaten curd is left over some more chilies can be made in
the same way.)
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POTATO CHIPS
INGREDIENTS :
Potato medium sized 5,6
Salt to taste.
METHOD:
• Wash and peel the potatoes. Slice them with a slicer holding it
on top of a vessel containing water.
• Remove them from water. Boil them in salted water adding a little
chili powder if required. Remove when half cooked.
• Spread it on a clean cloth or plastic sheet and dry well in the
sun. Store in container.
(Papads, chips,vadams etc. should be prepared as early
in the mornings as possible so that they dry upto 90% by the evening.
Next day they should be turned onto the other side and dried once again
for about 2,3 hrs.so that there is no moisture left. )
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