Tag Archives: snacks

Ammini (Mani) Kozhukattai

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Almost every year, Ammini Kozhukattai will be prepared on Vinayaka Chaturthi as an evening snack. Amma generally prepares some for prasadam, and some for us to eat. In the evening, she prepares a fresh batch with the leftover dough, pooranam, and vada batter. Having a sweet tooth I usually make frequent visits to kitchen and attack the sweet puranum. There will be less Sweet Kozhukkatai left, so she prepares this easy snack for the evening.

Ammini Kozhukattai

Preparation Time : 5 mins |  Cooking Time : 15 mins | Serves : 2

Recipe Category : Snack

Ingredients

Rice flour – 1 cup, sieved

Water – 1 cup + 1/4 cups

Coconut – 1/4 cup

Salt – as needed

Coconut oil – 1 tsp

To Temper:

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Urad Dal – 1 tsp

Red Chilli – 3 ( Adjust according to your taste)

Hing – generous pinch

Curry leaves – 1 spring

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Method:

  • In a sauce pan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have 1/4 cup of water boiled in separate pan/kettle)
  • For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water, else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

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  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon

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  • When the dough is cool enough to handle, make small spheres (Marble Size). Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps
  • Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature

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  • Add coconut oil to the pan, when oil is hot add mustard seeds. When it splutters, add hing, red chilli, urad dal and curry leaves. After the dal is golden brown, add the steamed balls, grated coconut, salt and mix well. It tastes yum without any side dish

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My Notes:

  • Traditionally, raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
  • Idiyappam flour can also be used to prepare Kozhukattai
  • Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get a dough to the consistency similar to the one shown in above picture
  • To get the outer layer soft, boil the water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough
  • When the kozhukattais are done, they will be shiny. Do not over cook, it may give you rubbery and broken Kozhukattai

Baked Besan Bonda

After preparing Besan Bonda I started thinking about a particular snack place in India. We stayed in Mambalam in Chennai, and there is one “Venkatramana Boli Stall”. Thinking about that place makes me drool.  Everyday evening they prepare fresh snacks, and it will be over in no time. Their Carrot Halwa, Puran Poli and Besan Bonda are my favorites. Being so addicted to their snacks, I still remember those days when almost every Sunday Sis and I would send my father to buy. If Appa is not going there any weekend, it means Amma has prepared something at home. This Besan Bonda can be prepared easily, and is a modification of yet another recipe from my Amma’s cookbook. Amma fries it deep in oil, but I wanted to prepare a healthy version, so baked it!

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Baked Besan Bonda

Preparation time: 5 Minutes | Cooking time:  20 – 25 Minutes | Makes : 8 pieces

Category: Snacks

Ingredients:

Besan flour/ Chickpea flour/ Garbanzo bean flour/ Gram flour- 1/2 cup

Rice flour – 2 tbsp

Red chilli powder – 1/4 tsp (Adjust according to your spice level)

Big onion – 1 no , finely chopped

Carom Seeds/Ajwain – 1/8 tsp

Curry leaves – few

Asofoetida – generous pinch

Baking  soda – 1/8 tsp

Baking powder – 1/8 tsp

Ghee/oil – 1 tbsp (I used oil)

Cooking spray/Oil – to grease (I used Oil)

Method

  • Preheat the oven to 375 degree Fahrenheit
  • Combine all the ingredients in a mixing bowl and water to make a thick paste. Grease your hand with oil and make small ball-shaped pieces

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  • Take a muffin tray and grease it  and place the small pieces. Put the tray in the preheated oven. After 10-12 minutes, turn sides and bake for another 10-12 minutes

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My Notes:

  • You can also deep fry
  • You can add any veggies of your choice

Wheat Sweet Appam

Wheat Flour Sweet Appam (Godhumai Appam) is an instant appam recipe. Appam is a traditional sweet prepared using jaggery and wheat/rice flour. For many festivals, Amma cooks this at home. Generally Appam is deep fried, but to cut down oil I used the kuzhi paniyaram pan. Having a sweet tooth, I always wanted to eat sweets, and when it comes to jaggery sweets like appam I won’t have second thoughts. Easy tea time snack!

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Wheat Sweet Appam

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2

Recipe Category: Sweet

Ingredients:

Wheat flour – 1 cup

Jaggery/Brown sugar – 1/2 cup heaped (I used Jaggery)

Rice flour – 2 tbsp

Banana puree – 1 (from one banana)

Cardamom powder – 1/8 tsp

Milk – 1 tbsp (Optional)

Cooking soda – a small pinch

Salt – a pinch (optional)

Oil/Ghee – as needed (I used Ghee)

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Method:

  • Soak jaggery in warm water (till jaggery is immersed) for about 15 minutes till it melts. Add cardamom powder, banana puree and milk to the molten jaggery and filter to remove the impurities in jaggery. Keep it aside
  • In a mixing bowl, add wheat flour, rice flour, salt and baking soda and mix well. Add wet ingredients (molten jaggery with banana) to it and mix well. If required, add water to make it to a pouring consistency and mix well without lumps

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  • Add ghee to the kuzhi panniyaram pan. Then spoon the batter into each hole. After one side is cooked well, turn the paniyarams and cook the other side

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  • Flip carefully and cook until it is done

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My Notes:

  • Banana gives a soft and spongy texture to the appams. You can also omit banana if you want crispy appams
  • I have used banana puree, instead you can also use mashed banana
  • You can deep fry the appams too. Take the batter using a deep curved ladle and drop it in preheated oil and fry till golden brown.
  • You can even add grated coconut/coconut pieces to make it flavorful

Masala Paniyaram

During our childhood days, whenever we get bored of idli/dosa, kuzhi paniyaram  is an immediate alternative Amma prepares with idli/dosa batter. For preparing this dish, Kuzhi paniyaram  stand and left over idli/dosa batter is all that’s needed. I tried savory version. If you don’t have kuzhi paniyaram pan, try frying it in oil to enjoy quick snack 🙂 For a variation you can Aldo check Adai paniyaram

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Masala Paniyaram (Savory Rice Ball):

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Dosa/Idly batter – 2 cups

Idli Podi – 1 tsp

Finely chopped Onion – 1

Grated Carrots – 2

Hing – a generous pinch

Curry leaves – few, roughly chopped

Ginger – 1/8 tsp (optional)

Coriander leaves – Handful

Oil – to cook

Method

  • Add onion, carrot, Idli podi, coriander leaves, curry leaves, hing and ginger to the Idli batter

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  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side

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  • After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done

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  • Serve with any chutney

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My Notes:

  • Green chilli can be used instead of Idli podi
  • Can add 2 tbsp of wheat flour for a soft texture

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Idli

Vegetable Waffle Dosai

Puffed Rice Mixture

Puffed Rice Mixture is a quick win – easy to make, yet tasty. Less oil, yet crunchy. During summer holidays my Amma (Mother) always prepares this and stores it in a container, so that we (me and sis) can snack for 3-4 days.

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Puffed Rice Mixture:

Preparation Time : 5 mins | Cooking Time : 7 mins | Serves : 2

Recipe Category: Snack

Ingredients:

Puffed Rice / Pori – 2 cups

Peanuts – 1/4 cup

Fried gram(Pottukadalai) – 1/4 cup

Curry leaves – 1 spring

Turmeric powder – 1/4 tsp

Coriander powder – 1/4 tsp

Chat masala ( optional)- 1/4 tsp

Sambar Powder – 1/8 tsp

Hing – a generous pinch

Oil – 1 tsp

Salt – as needed

Method:

  • Add oil to the pan. Once the oil is hot, keep the stove in low heat and add turmeric powder, sambar powder, coriander powder, hing, salt and chat masala

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  • Add puffed rice and saute for 2 mins. Add peanuts, fried gram and curry leaves and fry till peanuts and fried gram became golden brown

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  • The pori should get well coated with the spice powders. Store in an air tight jar and enjoy 🙂

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My Notes:

  • You can add chilli powder if you want pori to be spicy
  • Can add peanuts and fried gram after tempering but I have a fear they might be overcooked!

Kaima Idli

If you have ever eaten in Saravana Bhavan, I am sure no introduction is needed for Kaima idli. This is one of my favorites that can be made with baked/deep fried Leftover Idlis.

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Kaima Idli:

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2

Recipe Category: Appetizers

Ingredients:

Fried Idli – 20 (I have baked Idli)

Onion – 1 cubed

Ginger Garlic Paste – 1 tsp

Tomatoes – 2

Green Capsicum – 1 cubed

Pav bhaji  Powder – 1 tsp

Coriander powder – 1 tsp

Cumin Powder – 1/4 tsp

Garam Masala Powder- 1 tsp

Lemon juice – 1 tbsp

Cashew nuts  – 10

Salt – as needed

Oil – 2 tsp

Fennel seed powder – 1/2 tsp

Method:

  • Heat oil in a pan. Add fennel seed powder, tomatoes, ginger garlic paste and saute till tomatoes are cooked

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  • Then add onion and capsicum along with pav bhaji powder, cumin powder, coriander powder and garam masala powder. Add required salt and mix well

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  • Finally add the fried idlis (check out my fried idli recipe) and toss it well. Dont mash it just turn over so that the masala is coated on all sides of the idlies. Finally garnish with cashew nuts, switch off and add lemon juice

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Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Masala Idli

Masala Paniyaram

Vegetable Waffle Dosai

My Notes:

 I have baked idlis, instead you can also deep fry. For deep frying make sure idlis are in room temperature. You can even refrigerate for better results.

 

Baked Idli Fry

I have never been a fan of idli. Whenever my mom makes idli, I will crib so much, and she will eventually make Idli Upma and Kunku (Adding onion,chili and coriander to idli batter and frying the idly). Day before yesterday while talking to Amma, she told that she had prepared kunku. After hearing that, I felt like having fried idli. Instead of deep frying, I baked the idlis, and still managed to get a crispy outer layer. This helps in using minimal oil, with no compromise in taste.

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Baked Idli Fry:

Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 3

Recipe Category: Appetizers

Ingredients:

Idli – 20 mini idli

Sesame oil – 2 tbsp

Method:

  • Preheat oven to 400F
  • Apply an even sesame oil coat to the idlis
  • Arrange it in a baking tray and bake it for 10 minutes. Take it out and turn the idlis over. Bake for another 10 minutes. Serve it with ketchup/ idli podi/ garlic podi

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Check my other recipes using Idli/Dosa Batter,

Masala Idli

Idli Upma

Kaima Idli

Masala Paniyaram

Vegetable Waffle Dosai