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Appetizers
The action "Soaking dhalls or rice in water" when encountered in the following recipes should be preceded by thorough rinsing of the dhalls/rice mixture.
Frying mustard seeds in oil involves the frying of the seeds till the seeds begin to sputter.
Kunuku
Cashew Kunuku
Vermicilli Masala Vadai
Medhu Vadai
Madhur Vadai
Spinach Vadai
Masala Vadai
Kara Vadai
Onion Pakodas
Potato Bhonda
Bajji
Thair Vadai
Bhonda
Thengai Mangai Pattani Chundal
Kadala Parupu Chundal
Peanut Chundal
Thukada
Kunuku
Ingredients:
Thuvar Dhall 1/2 cup
Channa Dhall 1 cup
Urad Dhall 1/4 cup
Rice 1/2 cup
Dried Red Chilles 5
Green Chilles 3
Salt 1 t.spoon
Hing a small pinch
Ginger chopped finely
Curry Leaves a few
Cilantro a small bunch washed and finely chopped
Cooking oil for frying
Method:
Soak 2 t.spoons channa dhall in little water for 1 hour and drain the water and keep it aside. Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles, and salt coarsely. Add soaked channa dhall, hing, ginger, curry leaves, and cilantro to the above and mix it well. Make small balls and deep fry in oil.
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Cashew Kunuku
Ingredients:
Rava (Cream of Wheat) 1 cup
Rice flour 1 cup
All purpose flour 1 cup
Cashew 10-15 chopped
Green chilles 5-6
Coconut 1 spoon
Salt 3/4 t.spoon
Cooking Oil for frying
Method :
Grind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls and deep fry in oil.
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Vermicilli Masala Vadai
Ingredients:
Vermicilli 1 cup
Yougurt 1 cup
Red chillies 8
Ginger a small piece grated
Garlic 2-4 flakes finely chopped
Cloves 4
Salt 1/2 t.spoon
Onions chopped
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil for frying
Method
Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soaked
vermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.
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Medhu Vadai
Ingredients
Urad dhall 1 cup
Rice flour 1 cup
Rava (cream of wheat) 1 cup
Green chilles 6
Ginger a small piece grated
Pepper 1 t.spoon
Hing a small pinch
Salt 3/4 t.spoon
Curry leaves a few
Chopped Onions
Cooking Oil for frying
Method
Soak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and curry leaves. Make small balls and deep fry in oil.
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Madhur Vadai
Ingredients
All purpose flour 1 cup
Wheat flour 1 cup
Rice Flour 1 cup
Besan 1 cup
Chilli powder 2 spoon
Chopped onions
Green chilles 2
Hing a small pinch
Salt 3/4 t.spoon
Ginger a small piece grated
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil for frying
Method
Mix all the above ingredients with little water, make small balls and deep fry in oil.
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Spinach Vadai
Ingredients
Moong dhall 2 cups
Channa dhall 1 cup
Rice 1/2 cup
Spinach 1 bunch finely chopped
Ginger a small piece grated
Green Chilles 3-4
Hing a small pinch
Salt 1 t.spoon
Cooking Oil for frying
Method
Soak the dhalls for 1 hour in water. Grind ginger, green chilles, hing, salt and the soaked dhall coarsely. Add chopped spinach
and makes small balls and deep fry in oil.
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Masala Vadai
Ingredients
Channa dhall 1 cup
Thuvar dhall 1/2 cup
Green chilles 6
Red chilles 3
Ginger finely chopped
Onions 2 small finely chopped
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Salt 3/4 t.spoon
Cooking Oil for frying
Method
Soak the dhalls for 1 hour in water. Grind this mix coarsley with red chilles. Add chopped onions, ginger, cilantro, green
chilles and curry leaves. Make small balls and deep fry in oil.
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Kara Vadai
Ingredients
All purpose flour (Maida) 1 cup
Rice flour 1/4 cup
Onions 2 small finely chopped
Green chilles 4 finely chopped
Curry leaves a few
Mint (Optional) a small bunch washed and finely chopped
Salt 1/2 t.spoon
Cooking oil for frying
Method
Mix all the above ingredients and make small balls and deep fry in oil.
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Onion Pakodas
Ingredients
Channa flour (beasan) 2 cups
Rice flour 1 cup
Onions 2 chopped length wise
Ginger a small piece grated
Green chilles 4 chopped
Red chilli powder
Cashews 1/4 cup
Curry leaves a few
Ghee (melted butter) 2-3 t.spoons
Cooling Oil 4 t.spoons
Cilantro a small bunch washed and finely chopped
Salt 1 t.spoon
Cooking Oil for frying
Method
Mix channa flour, rice flour, chilli powder, cilantro and salt. Heat 4 t.spoons of oil, and 3 t.spoons of ghee in a pan and add
it to the above. Now add chopped onions, green chilles and mix everything well. Make small balls and deep fry in oil.
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Potato Bhonda
Ingredients
Potatoes 6
Channa flour (besan) 1 cup
Rice flour 1/4 cup
Green chilles 6
Ginger a small piece grated
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Lemon 1
Turmeric 1/4 t.spoon
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1/2 t.spoon
Cashew 1/4 cup chopped
Salt 1 t.spoon
Cooking Oil for frying
Method
Boil potatoes with turmeric, and salt. Peel skin and mash the
potatoes and keep them aside. Fry in little oil, mustard, urad
dhall, channa dhall, cashew, green chilles, curry leaves and
ginger. Mix this well with the mashed potatoes, and add
fresh lemon juice. Roll small balls and keep them aside. Make a
batter with channa flour and little salt. Coat the balls in this
batter, and deep fry in oil.
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Bajji
Ingredients
Channa flour (Besan) 1 cup
Rice flour 1/2 cup
Chilli powder 1 t.spoon
Ghee (melted butter) 1 t.spoon
Hing a small pinch
Salt 3/4 t.spoon
Cooing Oil for frying
Vegetables - Cauliflour, Eggplant, Potato, Onions, Green bell pepper washed and thinly sliced.
Method
Make a batter with channa flour, rice flour, chilli powder, hing, ghee, and little salt. Coat the vegetables in this batter, and deep fry in oil.
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Thair Vadia
Ingredients
Urad dhall 2 cups
Green chillies 5
Ginger chopped
Hing a small pinch
Yogurt 2 cup
Coconut 2 t.spoon
Curry Leaves a few
Cilantro a small bunch washed and finely chopped
Salt 3/4 t.spoon
Cooking Oil for frying
Method
Soak urad dhall in water for half an hour. Wet grind urad dhall, green chilles, and salt finely. Add chopped ginger, curry leaves
and hing to this. Make small balls and deep fry in oil. Grind coconut with 1 green chilli and little salt. Mix this with
yogurt. Soak the vadai's in the above yougurt mix and garnish with chopped cilantro.
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Bhonda
Ingredients
Urad dhall 2 cups
Pepper coarsely powdered 1 t.spoon
Green chillies 2
Coconut 2 t.spoon finely chopped
Curry leaves a few
Hing a small pinch
Salt 3/4 t.spoon
Cooking Oil for frying
Method
Soak urad dhall in water for half an hour. Wet grind urad dhall, green chilles, and salt finely. Add pepper, hing , coconut,
and curry leaves to this. Make small balls and deep fry in oil.
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Thengai Mangai Pattani Chundal
Ingredients
Dried peas 2 cups
Raw mango 1
Corriander seeds 4 t.spoon
Coconut 1/4 cup
Mustard 1/4 t.spoon
Red chilli 8
Hing a small pinch
Urad dhall 1 t.spoon
Oil 1 t.spoon
Salt 1 t.spoon
Method
Soak peas over night in 4 cups of water, and pressure cook it and keep it aside. Wet grind corriander seeds, coconut, and red chillies.
Fry mustard, urad dhall, and hing, and add the ground masala, in little oil, and keep frying until the flavour comes out. Now add
the cooked peas, and salt, let it cook for a few minutes. Garnish with chopped mangoes.
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Kadala Parupu Chundal
Ingredients
Channa dhall 2 cups
Coconut 1/2 cup
Turmeric 1/4 t.spoon
Hing a small pinch
Curry leaves a few
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Red chilles 2
Green chilles 2 chopped
Oil 2 t.spoons
Lemon juice 1
Method
Pressure cook channa dhall, and turmeric with less water and keep it aside. Fry mustard, urad dhall, hing, red chillies, green chillies and curry leaves in oil and add the cooked channa dhall to this mixture. Add salt, and grated coconut, and keep stiring until everything mixes well. Finally add lemon juice and mix it well.
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Peanut Chundal
Ingredients
Peanuts 2 cups
Onions chopped 1/2 cup
Green chillies 2
Mustrad 1/4 t.spoon
Urad dhall 1 t.spoon
Lemon juice 1 t.spoon
Curry leaves a few
Cooking oil 1 t.spoon
Salt 1/2 t.spoon
Method
Cook peanuts and salt with little water and keep it aside. Fry mustrad, urad dhall, green chillies, curry leaves and chopped onions in oil, unitl onions are cooked. Add cooked peanuts to the above and let it cook for 5 minutes. Add lemon juice and mix it well.
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Thukada
Ingredients
All purpose flour (Maida) 2 cups
Chilli powder 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Butter 2 t.spoon
Cooking oil for frying
Method
Mix maida, chilli powder, hing, salt, and butter with little water, and make a nice dough similar to Chappati dough. Make small balls, and roll them similar to chappati/puri's and cut them into small squares/dimonds. Deep fry these small squares in oil.
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