Snack Recipes

Written on 11:31 AM by Mrudula

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
soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.
Medhu Vadai
IngredientsUrad dhall 1 cupRice flour 1 cupRava (cream of wheat) 1 cupGreen chilles 6Ginger a small piece gratedPepper 1
t.spoon Hing a small pinchSalt 3/4 t.spoonCurry leaves a fewChopped OnionsCooking Oil for frying
MethodSoak 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.
Madhur Vadai
IngredientsAll purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped
onionsGreen chilles 2Hing a small pinchSalt 3/4 t.spoonGinger a small piece gratedCurry leaves a fewCilantro a small bunch
washed and finely choppedCooking Oil for frying
MethodMix all the above ingredients with little water, make small balls and deep fry in oil.
Spinach Vadai
IngredientsMoong dhall 2 cupsChanna dhall 1 cupRice 1/2 cupSpinach 1 bunch finely choppedGinger a small piece
gratedGreen Chilles 3-4Hing a small pinchSalt 1 t.spoonCooking Oil for frying
MethodSoak 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.
Kara Vadai
IngredientsAll purpose flour (Maida) 1 cupRice flour 1/4 cupOnions 2 small finely choppedGreen chilles 4 finely
choppedCurry leaves a few Mint (Optional) a small bunch washed and finely choppedSalt 1/2 t.spoonCooking oil for
frying
MethodMix all the above ingredients and make small balls and deep fryin oil.
Potato Bhonda
IngredientsPotatoes 6 Channa flour (besan) 1 cupRice flour 1/4 cupGreen chilles 6Ginger a small piece gratedCurry leaves a
few Cilantro a small bunch washed and finely choppedLemon 1Turmeric 1/4 t.spoon Mustard 1/2 t.spoonUrad dhall 1
t.spoonChanna dhall 1/2 t.spoonCashew 1/2 cup choppedSalt 1 t.spoonCooking Oil for frying
Method Boil potatoes with turmeric, and salt. Peel skin and mash thepotatoes and keep them aside. Fry in little oil, mustard,
uraddhall, 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
thisbatter, and deep fry in oil.
Bhonda
IngredientsUrad dhall 2 cupsPepper 1 t.spoonGreen chillies 2 Coconut 2 t.spoon finely choppedCurry leaves a fewHing a
small pinchSalt 3/4 t.spoonCooking Oil for frying
MethodSoak 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.
Bhonda
IngredientsUrad dhall 2 cupsPepper 1 t.spoonGreen chillies 2 Coconut 2 t.spoon finely choppedCurry leaves a fewHing a
small pinchSalt 3/4 t.spoonCooking Oil for frying
MethodSoak 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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