Mix Dal Vada | Mix Dal bhajiya (pakoras) - Lentil fritters

 Dal vada or dal bhajiyas are a tasty and delicious gujurati farsan or deep fried snack which is a popular Street food as well in Mumbai and Gujarat.   Originally dal vadas are made only using Moong dhall also known as Moong Bhajjiyas . 

One must not confuse the Gujarati style dal vadas with the South Indian style Paruppu Vadai as there are some minor variations in terms of seasoning the batter and shaping the vadas while frying. 

To make the dal vadas more tasty and healthy,  a combination of lentils are used to make these bhajjiyas ,even called as pakoras . Serve them with some piping hot tea on a rainy evening or serve it as starters with a lavish meal , this sure is a crowd pleaser and will vanish off in a whiff .

Dal vadas are served with fried chillies sprinkled with salt and some tongue tickling dates tamarind chutney , green chutney  or both.  The vadas are crispy from the outside and fluffy soft from within making it all more the tempting to stop with a few pieces .

Make sure you make a huge batch of batter so that you won't have to regret for having fallen short of crunchy pakoras to treat your family and friends. Trust me,this is not an overstatement as the dalvadas just fly off from the serving dishes,that very addictive .

The trick to getting fluffy and spongy pakoras or vadas is to beat the batter vigorously for 10 to 15 mins to incorporate aeration..donot miss this step, else you will end up with hard and dry bhajjiyas . 

You definitely must try the Cabbage methi pakoras ,Methi na Gota , Aloo Bajjiyas and Faraali Pattice to pair with the evening tea.

Preparation Time - 15 mins

Soaking Time - 2 to 3 hrs

Frying time - 8 to 10 mins per batch

Makes 30 to 40 vadas 

Ingredients 

1/2 cup moong dhall /split yellow lentil
1/4 cup udad dhall
1/4 cup channa dal
4 to 5 green chillies
Small piece of ginger  (skip for jain version) 
1/2 tsp carom seeds /ajwain
Freshly chopped corriander 
1 tsp red chilli powder
1 tsp roughly powdered pepper 
1/4 tsp cooking soda 
1/2 tsp sugar 
Salt to taste
Oil to deep fry

Method

• Wash and soak all the lentils in sufficient water for 2 to 3 hours
• After 3 hrs ,drain the water from the lentil . Take the soaked lentils,  green chillies, ginger in a blender or food processor and blend to a coarse paste with very little water .
• Transfer this batter to a mixing bowl, add salt and whisk it using a hand whisk or beater and beat it continuously in clockwise direction for 10 to 15 mins .The batter will be hard initially when you start whisking and as time proceeds the  batter will begin to feel light and fluffy . Continue whisking till you feel the batter to be very light and it would have doubled up in quantity.  This indicates the batter is aerated .
• Add the chili powder ,crushed carom seeds, sugar, pepper powder ,corriander and give the batter a good mix ..let the mix be under refrigeration until you begin frying . 
• Heat the oil in a deep kadai . Drop a small blob of batter,if it sizzles up immediately then the oil is ready for frying .
• Using a spoon , drop small blobs of batter into the hot oil . Donot crowd the kadai . Fry the vadas on medium flame until the pakoras turn crisp and golden brown . Drain it off the kadai and serve hot .

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Chawal Ke Pakore | Chawal k tikki | Rice Fritters (Vegan snack)

 Does the leftover rice from lunch or dinner make you go crazy ?

Today ,I shall share with you a very delicious and lipsmacking chawal k pakore or chawal k tikki recipe and trust me your family won't even notice the transformation of the rice and you won't have to worry abt wasting the left over Rice .

These pakoras made from rice can be served as appetisers for parties or get together . They are a  perfect crowd pleaser and everyone would love it . You can prepare rice in the morning if you are hosting a party in the evening or night as the rice has to be little dry and grainy before you can make the tikkis or pakodas . The dryness helps in getting crisp and crunchy pakodas ..soft and moist rice will make the pakodas mushy and we don't want that. 

 I am sure we all make the left over Rice turn into lemon rice, curd rice or fried rice and over time it certainly gets monotonous and boring for us as well as our dear family.

From now on you can make these yummy and lipsmacking chawal k pakode or  chawal k tikki and serve it with some tamarind dates chutney and piping hot tea or coffee . At times, I purposely keep some extra rice so I can make these delicious pakodas in the evening for tea time .

You can also add some veggies like shredded carrots , boiled sweet corn , finely chopped methi (Fenugreek) or even palak to make it even more tasty . I had some soaked sabudana (sago pearls) which I added to the pakora mixture and it gave it a nice texture and taste to the pakoras .

Preparation Time - 10 mins

Frying Time - 20 to 25 mins

Serves - 2 to 3 

Complexity - medium 

Ingredients 

2 cups left over cooked rice 

1/2 boiled potato 

1 tbsp soaked sabudana /sago pearls (optional)

Chilli flakes as per taste 

1 green chilly finely chopped 

1/2  tsp kashmiri chilli powder

1 tsp chat masala 

2 tbsp gram flour / besan 

Finely chopped corriander 

Salt as needed 

Oil to deep fry

Method 

• Take the rice in a blender with some salt and red chilli powder and give a quick pulse . This helps the rice mash well and you don't have to spend time to mash with a masher or your fingers .
• Take this mashed rice in a big bowl and add the mashed potatoes, gram flour ,chilli flakes,  chat masala,  corriander leaves, green chillies and sabudana if using. 
• Mix all the ingredients and form a nice and smooth dough.  Adjust salt if needed while mixing the dough .Leave this dough in the fridge for about 10 mins . Refrigeration helps to shape the pakoras as tikkis/patty easily. 
• Heat the oil in a kadai while the dough is resting in the fridge. 
• Grease your palms with a little oil, pinch out small portion of the pakoda dough and shape them like a tikki or patty and slowly slip it into the oil and fry until the oil stops hissing and the tikkis turn crisp and golden brown.
• Alternatively, you can also just roughly pinch out small portions of the dough and drop them into the oil and fry them until crisp and golden brown.
• Serve with chutney or sauce of your choice and enjoy.

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Vazhakkai (Artikaaya) Bajji | Kela Bajjiya | Raw Banana fritters - Restaurant style

Bajji is what we call in Tamizh for Bhajiya or Pakoras.  As much as we relish bajjiyas like Aloo Bajjiya , Mirchi Bajjiya ,Bread Bajjiya ,there is a very special place for Vazhakkai Bajji a.k.a Raw Banana or kela bajji. Artikaaya Bajji or Baalekaai Bajji are the names used in Telugu and Kannada for this lipsmacking and traditional tea time snack. 

Vazhakkai Bajji tastes heavenly with coconut chutney and strong filter coffee. It is very easy to prepare bajji at home if we have gram flour (besan) and rice flour handy . No extra spices except red chilli powder ,salt and asafoetida. 

Undoubtedly, my Amma and paati would make amazing bajjis at home but I have very fond memories of enjoying  these vazhakkai bajjis at a small yet very famous eatery in King circle ,Bombay.  Anand Bhavan is a very famous hotel which serves amazing South indian items on the menu. Even to this day ,the restaurant serves in steel plates and very simple and humble seating arrangement and presentation with taste par excellence . 

There used to be 3 to 4 pieces of kela bajji served on a small steel plate with tasty coconut chutney served on the side or to be precise the bajjiyas will served over a bed of coconut chutney .  Those days during my childhood eating out was a pleasure as it was  not  common as today ,also swiggy and zomato were non existent . These small things meant a lot of pleasure in my childhood. 

This month in our Facebook group of food bloggers, Aruna suggested we share recipe of restaurant style food ,but made at home . It indeed is a wonderful theme to replicate our favorite recipe from our favorite restaurant at the comfort of our home.  For a bajji loving family that we are ,I plan to try Aruna's Stuffed chilli bajji as I have some delicious Bajji Chillies in my fridge .bajji chillies are a special variety of chillies which hardly have any heat in them and is best for deep frying .

I had many recipes on my mind, but I finally zeroed down  on this yummy and crispy vazhakkai bajjis as the weather was little chilly and all at home were craving for something  deep fried and spicy. 

I was paired with Seema of Mildly Indian for the theme and she has dished out a delicious  Madras Curry / Vegan Cauliflower curry which is a famous menu in the restaurants of Australia. 

Preparation Time - 15 mins
Frying Time - 20 to 25 mins
Complexity - medium 
Serves - 3 to 4

Ingredients 

2 medium sized raw banana / Artikaya/kacha kela /vazhakkai 

1 cup gramflour/besan/kadalai maav

2tbsp rice flour 

1.5tsp red chilli powder

Pinch of asafoetida 

Salt as needed 

Oil to deep fry 

Method

• Sift the gram flour,  salt, rice flour, chilli powder into a wide mixing bowl .
• Add asafoetida and 1/2 cup water and make a thick batter of dropping consistency. Adjust salt and spice level if needed . Whisk /beat the batter to well to induce aeration.  This step makes the batter light and fluffy or you can add 1/2 tsp cooking soda . 
• Peel the skin of the raw bananas and slice them into medium thick long  slices (refer pic 1 in above image) using a knife or slicer. Soak it in cold water to prevent it from turning black. 
• Heat the oil in a deep thick bottom kadai/frying pan.
• Take 3 or 4 slices of raw banana from the water and drain excess water on a kitchen  towel .
• Dip the slices in the gram flour batter and drop it into the hot oil . 
• Turn the flame to medium and fry until the bajjiyas turn deep golden brown in color and the oil stops to sizzle .
• Drain in a colander or on kitchen  tissue and serve hot with chutney or sambar .

Tips 

• If you are unable to cut into long slices ,you can make round slices too .
• Donot overcrowd the kadai with too many bajjiyas as they won't get fried properly. 
• When you drop the bajjiyas into the oil the flame must be high,but gradually reduce it to medium else the raw banana slice and inner side of batter will remain u cooked .

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Methi na Gota | Methi Pakora | Fenugreek Fritters - Gujurati cuisine

 Methi na Gota / Methi Bajjiya or methi na pakora is a classic winter delicacy and a popular Street food in Gujurat and Bombay. Even though fresh fenugreek is now available all round the year, there is always a special place for the tender and fresh methi available during winters.

Methi na gota doesn't require any fancy ingredients or preparations as we will invariably have the ingredients in our pantry supply . The main ingredients are gram flour/besan and sooji/semolina with added spices and fresh fenugreek leaves .

I have had these amazingly tasty and delicious pakoras many a times since my childhood.  Come winters,  these methi gotas are always a part of the meal or as tea time snack in most gujju homes .  Carrot halwa and methi na gota are inseparable delicacies during winter. 

Crispy from outside and spongy from inside,these fenugreek Fritters are a perfect treat  on chill evenings and makes it an awesome appetiser or party pleaser option for all kinds of parties and holiday get togethers .

You may serve them with Dates Tamarind Chutney and Green chutney or even a cup of piping hot masala tea makes it an enjoyable experience with friends and family .

Preparation Time -15 mins
Frying Time- 20 mins
Complexity - Simple 
Serves - 3 to 4

Ingredients 
1 cup gram flour/ besan
1/4 cup semolina/rava
1/2 cup finely chopped methi Leaves
1/4 cup finely chopped corriander 
1 tsp grated ginger
1/2 tsp turmeric 
1 tsp red chilli powder 
1 tsp white sesame seeds 
1/4 tsp jeera/cumin
1/2 tsp sugar
Juice of 1/2 lemon
Salt as needed 
1/4 tsp cooking soda 
Water to make the batter 
Oil to deep fry 

Method 

• In a wide mixing bowl,mix the gram flour,salt,semolina, turmeric and red chilli powder. 
• To this add the freshly chopped corriander, methi ,ginger and sesame seeds .
• Mix it well with a spoon and make a batter of dropping consistency by adding water little by little .whisk it well to form a lump free batter.
• Let the batter rest for 10 mins while you heat up the oil for frying.
• Just before frying add the lemon juice,  soda and sugar . Whisk the batter quickly and drop small balls of batter in the hot oil . Donot over crowd the frying pan.  Fry on medium flame until they turn crispy and golden brown.
• Drain the pakoras carefully and serve hot with chutney and tea.  

Some more must have winter delicacies 

Gajar Halwa / Carrot Halwa 

Doodhi (bottle gourd) Halwa 

Doodhi Muthiyas (steamed)

Cabbage Methi Pakoras 

Methi Pooris 

Methi Dal 

Rava Pakoras | Semolina Fritters

 Onset of monsoon is a pleasure in many ways . The weather becomes pleasant, the foliage looks fresh , rivers and dams start overflowing and most of all it is a good opportunity for enjoying family time over a cuppa hot tea , soothing music and some snacks . Deep fried snacks are preferred in most homes as they instantly pep up your mood . 

Last couple of days the city where I live has been experiencing wet spells on and off making it  perfect for enjoying some crispy and soft Rava Pakoras . These rava pakoras are my mom's speciality and she would dish it out for me when I would have sudden cravings for a fried item or when me and my friends came home famished and hungry after our classes .  Amma would add in finely chopped pudina , spinach/palak or even fresh methi/fenugreek leaves to the pakora batter and the taste would be fantastic. 

Rava/ Semolina is a versatile ingredient and is always present in any Indian Kitchen. We can dish out many amazing recipes ,sweets as well as savories using this magical ingredient.  Since rava cooks easily and also tastes delicious, it is the most sought after ingredient for a quick snack .

In today's recipe,  I have used kasuri methi (sun dried fenugreek leaves ) instead of fresh methi which was one of the secret ingredients along with rava given to me by Swaty for our gourmet secret challenge cooking group  .

Rava is not gluten free ,so pls exercise caution if you are allergic to Gluten or following a GF diet . 

Some traditional and classic recipes using Rava / Semolina published on my blog for you all to try and enjoy !! 

Sweets

Kesari  Baath

Sajjige / Sheera

Banana Sheera

Mango Sheera

Rava Payasam/Kheer

Savories

Rava Upma 

Rava Idli 

Rava Dosa 

Tomato Rava Dosa 

Maddur Vade 

As it is monsoon time, we all keep looking for some delicious snacks to munch on  and if you love trying some new recipes, you must look up my friends' Shobha ji and Swaty's blog without fail . These two blogs are a treasure chest of exotic and amazing recipes from world over .

I have bookmarked shobha ji's Rice and dal dhoklas to try soon while Swaty's delicious Ginger  Tea with a host of exotic and therapeutic ingredients is very refreshing for a chill evening. 

Preparation Time - 5 mins
Frying Time - 20 to 25 mina
Complexity - easy 
Serves - 3 to 4 

Ingredients 

1/2 cup fine rava /sooji / semolina 
2 tbsp chick peas flour /besan 
1 tbsp rice flour 
2 tbsp kasuri methi 
Handful of finely chopped corriander 
Pinch of carom seeds/ajwain/omam 
1-2 finely chopped green chillies 
1/2 tsp red chilli powder 
Salt as needed 
Pinch of turmeric 
Water as needed 
Oil for deep frying 

Method 

• In a wide mixing bowl , add all the dry ingredients including the kasuri methi and corriander except for oil and water. 
• With your fingers mix it well so that all ingredients get mixed well .
• Sprinkle water little by little and bring it together to form a dough . Donot add too much water else it will become too watery and the pakoras will absorb oil while frying . 
• If you happen to add extra water by chance, add in some rava to the mixture ,rava will absorb the extra water .
• Heat oil in a kadai , randomly pinch out small portions from the pakora dough and drop it into hot oil carefully .
• Flip it over and fry carefully until the pakoras turn crisp and golden brown. 
• Serve hot with green chutney, tamarind chuney or tomato sauce. 

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Bread Bhajiya | Bread Pakoras

 Bread Pakoras or bread bhajiyas are very famous as street food special across the northern part of India. The snack is filling all by itself that many people have it even as a lunch option if they are pressed for time or have no restaurants close by. 

Bread slices are dipped in gramflour batter which is spiced using red chilli powder , finely chopped chillies and the slices are deep fried in oil.  

Apart from the simple variant, there are many variations like stuffing two slices with potato filling and then deep frying the gram flour coated bread or at times slices are layered with green chutney and sauce and then deep fried

Street food culture basically came into existence to help people especially laborers have some food which can be affordable and they can easily grab a meal as they keep working..but over the time it so happened that Street food became everyone's choice due to various varities , options and tasty choices being made right in front of your eyes and at a pocket friendly price too. 

If you are wondering why am I talking of street food , then let me tell you this week my namesake who blogs at Photowali, suggested we share popular Street food recipes for the 283rd week of FMBH . Priya has shared everyone's favorite Pav Bhaji as part of the theme posting.

Bread or paav is widely used in street foods all over India. Children as well as adults both love to munch on delicacies made using Bread. 

If you are a bread lover like me, then you must definitely check out these special street foods of Bombay which are too hard to resist. 

Mumbai Special Toast sandwich 

Vegetable Cheese Grill Sandwich 

Buttery Paav Bhaji 

The other famous street food delicacies from Mumbai is also on my blog , do try them and I  promise you will be spoilt for choices 😉  . The links are added below here 

Bhelpuri

Pani puri 

Kothimbir Vadi 

Sabudana Vada 

Moong Bhajjiya / Moong Pakoras

Masala Khichiya papad

At home we  like our bread pakoras plain and spicy without any stuffing . I generally make the batter a little spicy by adding some extra chilli powder . The bread slices are either cut into triangles or small squares  , both of them taste equally delicious.  I retain the bread crust and don't cut the edges . These edges when deep fried in oil gives a very nice crunch while we take a bite of the pakora . Sprinkle some chat masala over the bajjiya and serve it with hot masala tea.

Preparation Time- 10 mins

Frying Time - 20 mins

Complexity - simple

Serves - 3 to 4 

Ingredients 

6-7 bread slices 

1 cup gram flour/besan

2 tbsp rice flour

2 tsp red chilli powder 

Salt as needed

1/2 tsp ajwain/carom seeds 

Pinch of asafoetida 

Chat masala to sprinkle.

Oil to deep fry

Method 

• Cut the bread slices in to triangles or small squares the way you like .
• In a wide mixing bowl , add the gram flour , rice flour , salt, chilli powder ,carom seeds and asafoetida with water and make a batter . The batter should be off dropping consistency like that of dosa batter .
• Heat the oil in a deep kadai. 
• Dip these bread slices in the gram flour batter and drop them into the oil carefully. 
• Fry them on medium flame until the oil ceases to sizzle and the bhajiyas are fried to golden brown color and look crisp .
• Drain them on an absorbent paper and serve hot with some green chignrybor tomato sauce with a dash of chat masala sprinkled over .

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Cabbage Methi Pakoras | Cabbage fenugreek fritters - Vegan

 Winters and fresh vegetables are always a treat to eyes and taste buds . Last few days have been pretty cold in my city and we also experienced mild showers owing to a cyclonic depression.  Cold weather coupled with rains definitely calls for some crispy bites and is it not a pleasure to indulge into some fried snacks keeping the guilt aside for a day?

I had some fresh cabbage and methi /fenugreek leaves in my fridge and this time I prepared pakoras or Fritters using them . This was the first time, I combined the two veggies and made pakoras . Generally I make either only cabbage pakoras or methi pakoras, but this mix veg pakoras were just out of the world and it just flew out of the pan soon after I made them. You can add some chopped capsicum also to this .

By now you all must be aware about our weekly themes in Foodie Monday Bloghop and this time we are celebrating Winter vegetables as suggested by Sasmita for the 274th week.  The next soup on my mind is Beetroot Carrot Soup which Sas has on her blog "First timer cook" .

Preparation Time- 15 mins

Frying time - 20 mins

Serves- 3 to 4

Complexity- medium

Video recipe of Pakoras on my channel 

Ingredients 

1 cup finely chopped cabbage 
1/2 cup finely chopped methi /fenugreek leaves
2 to 3 green chillies finely chopped 
2 cups besan/gram flour 
1/2 cup rice flour 
2 tsp red chilli powder
1 tsp ajwain /carom seeds 
Finely chopped corriander 
Salt as needed 
Asafoetida as needed  
Oil for frying 

Method 

• In a wide mixing bowl, take the cabbage , methi Leaves , corriander, salt , red chilli powder , ajwain,chillies ,asafoetida and mix it well with your fingers . Let it sit for 5 to 10 mins for the veggies and spices release their flavor. 
• Add the gram flour and rice flour and mix it with the vegetable mixture.  Rub it well with your fingers such that you get a crumbly texture.  The salt and spices would have released water which will be enough to mix the dough for pakora . Incase you find it dry , sprinkle water little by little and make a tight but moist dough. 
• Heat oil and drop little bits of the dough into hot oil and fry them on medium flame until the hissing sound of the oil stops and the pakoras feel crispy and golden brown .
• Repeat this step until the dough is over . Always fry in small batches so that the pakoras are evenly fried and turn crisp .

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Some more deep fried nibbles  on my blog which will interest you 

• Medhu Vada 
• Kothimbir wadi 
• Sabudana Vada 
• Kunukku (Dal Pakoras)
• Maddur Vade (Karnataka special)

Kunukku | Dal Pakoda | Lentil Fritters - Traditional south Indian snack

Kunukku or Kunuku as it is called is a very tasty and delicious snack made using different lentils.  An age old traditional snack of Tamil Nadu which used to be made to satisfy the cravings of some fried snack . Olden days eating out or junk food was something that was not encouraged and the elders at home would prefer to make some healthy yet tasty snack at home for the kids . Most common ones used to be Bajjiyas , medhu vadas or this kunukku. 

With the introduction of various snack options now a days , these traditional ones are slowly being forgotten . 

As 80s kids we never really bothered about eating less calorie food or no fried snack or bothered about something called dieting and losing weight . Running about and playing outdoors would burn all those extra calories and all our parents  bothered about was getting us to sit down to do our homework and studies as we would never like to come home after playtime .

This snack can be prepared using left over adai or idli batter or can even be made fresh by soaking and grinding the lentils.  

Today I will share the recipe of how to soak and grind the batter to make these kunukku .

There is no fixed recipe as such for this snack because it differs from home to home on how their family liking has been.

I shall share the version which has been liked in my place .

Donot forget to try out the Karamani Kunukku (lobia pakoras) on the blog which was my grandmother's specialty and also the traditional Moong Bhajjiyas which are a famous street side delicacy .

Soaking Time - 45 mins

Preparation Time -10 mins

Frying time- 20 mins

Complexity- medium

Ingredients 

3/4 cup channa dhall /bengal gram dhall /kadalai paruppu

1/4 cup thoor dhall /pigeon peas /thuvaram paruppu 

2 tablespoon rice 

2 tablespoon  udad dhall /ulutham paruppu (for softness)

3 to 4 dried red chillies

2 green chillies

1 tablespoon grated fresh coconut 

Salt as needed

Pinch of hing/asafoetida 

10 to 15 curry leaves /kadipatha 

Handful of finely chopped corriander

Method 

• Wash the dals and rice multiple times and soak it for 45mins to 1 hr . The water used for soaking should be 1 inch above the dhalls and rice after washing. Soak the dried red chillies also along with the dhalls. This will make the chillies soft and will grind easily. 
• After 45mins, drain the water and add it to a blender along with salt , grated coconut, asafoetida and few curry leaves.  Reserve the balance for adding to the batter .
• Add water little by little and grind to a semi thick batter . The batter has to be smooth and not very coarse and should not be very runny , else you cannot drop them into the oil for frying .
• Transfer the batter to a mixing bowl, add in the chopped corriander and curry leaves and mix well . You can some mint leaves or chopped onions also if you like . I have not added. 
• Heat oil in a kadai and when it is heated well, take some batter in your hands and drop them randomly into the hot oil. Reduce the flame to medium and fry until they turn crisp and golden brown. Donot crowd the kadai with many fritters as they wont get fried evenly.
• Drain it carefully and repeat another batch until all the batter is over . Serve hot with some chutney or it can be had as is with some piping hot filter coffee or masala tea.

Notes

1. Incase you are unable to prepare kunukku after soaking, drain the water and keep it in the fridge and you can grind it the next day and make kunukku. 
2. Never leave the soaked dals outside as it will ferment and give out a foul smell .
3. You can also grind the batter and keep it in the fridge and use it later for frying . Try to consume within 24hrs as the batter will begin to turn sour and the sour taste may not be liked by all .
4. Freshly ground adai batter can also be used to prepare this kunukku.

Karamani Kunukku | Lobia Pakoras | Black Eye Bean Fritters

  A different type of fried snack using lobia/karamani alongwith udad dhall and pumpkin pulp. A traditional south indian more so ;a  tamil recipe used to make sun dried fritters or wadis traditionally , but can also be used to make a fresh tea time snack .

This deep fried snack is dedicated to my paati (grandmom) and thatha (grandpa)  . 

kunukku was my thatha's favorite  and was made very frequently  during my dad's childhood . The recipe was taught to me by my Dad when I was emptying a pack of lobia into the grocery box.

This same batter can be scooped out as roundels and sun dried during peak summer and be used as Sambar Karuvadaam / Wadiyan as they call it in Northern India.  These sun dried wadis can then be deep fried and put into gravies like Sambar , VethaKozhambu, More Kuzhambu  etc just like how we use the Soya chunks or Wadis in Khadis.

Preparation Time : 1 - 1.5 hrs ( includes the soaking time) 

Cooking Time : 30 mins

Serves : 4-5

Complexity : Medium

Moong Dal Pakodas / Yellow Split Lentil Fritters

Who would not like to treat the taste buds with a palate of crispy,hot snacks and a piping cup of tea?Well,this is an apt snack for tea time,weekend parties or any get together.
Try this very famous street food of Mumbai aka Bombay which is served very very hot from the frying pan to the plate . This is a go to snack for many office goers on their return home as it is filling and tasty .

Requires some 3-4 hrs of preparation time and about 15 mins for grinding and frying you have the best snack with you to please your tummy :-)

Cripsy from the out and soft from inside,serve with tomato sauce or Mint Corriander chutney.

Preparation Time : 3-4 hrs (minimum 1hr soaking is needed)
Cooking Time : 20 mins
Makes about 24-30 pakodas / bhajias/ fritters

Poha / Aval Pakoras

Poha (Hindi) / Aval (Tamil) / Avalakki (Kannada) is generally a part of the breakfast menu. Simple,delicious and a  healthy breakfast.

Here is another yummy dish made using poha.. Enjoyed by one and all.A perfect starter or an evening snack with a cup of piping hot Filter Coffee or Masala Chaai

Try and enjoy too...

Poha Pakoras  / Aval Pakoras

Ingredients

1 cup poha
1 potato grated
1/2 onion finely chopped
2 tbsp chick peas flour/besan
1tbsp rice flour
2 tsp red chilli powder
1 tsp garam masala
1/4 tsp haldi /turmeric powder
pinch of asafoetida / hing
salt to taste
finely chopped corriander/kothmir/cilantro (optional)
finely chopped mint leaves/pudina  (optional)
oil for frying

Method

• Wash and then soak the poha for about 15 mins
• Add all the above ingredients except oil along with the poha and mix them nicely to bind all the ingredients well.
• Sprinkle some water to bind the mixture.
• Heat the oil in the frying pan.
• When the oil has been heated to the right temperature,take small balls from the mixture and drop the into the oil.
• Fry until golden brown.
• Serve hot with mint chutney or tomato sauce.