Evergreendishes

Tag: dry snacks

  • Ragi Chakli | Finger millet Chakli

    Ragi Chakli | Finger millet Chakli

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    Ragi Chakli is a twist to the usual chakli we often prepare. It is tasty and makes a good snack to munch.

    Chakli makes a good snack to have with a cup of tea. During holidays, children love to binge on snacks. Moreover, festive season calls for celebrations with sweets and savoury snacks.

    I have shared various kind of savoury snacks earlier. Butter Murukku, Split gram murukku,  nippattu are some of the popular south indian snacks. I have also shared a variety of sev recipes : Besan Sev, Palak Sev and Ratlami Sev. If you are looking for something different, try the mathris, lately they are our favourite snacks.

    The awareness of the many benefits of millets has brought a change in the way we eat and cook. Finger millet or ragi is regularly used to make idli, dosa or halbai. Today, I am sharing finger millet chakli. I have made it a couple of times earlier, but not shared with all of you. Ragi Chakli is tasty and makes a good snack to store in the jar.

    Ragi Chakli Recipe

    Ingredients :

    • 1 cup ragi flour
    • 1/2 cup rice flour
    • 1/4 cup roasted gram flour
    • 1 tablespoon hot oil
    • 1 teaspoon chilli powder
    • 1 teaspoon sesame seed
    • 1 teaspoon chilli powder
    • salt to taste
    • water as required for mixing
    • oil for frying

    Method :

    1. Take ragi flour,  rice flour, gram flour, chilli powder, sesame seed, chilli powder, salt and mix it well.
    2. Heat oil in a pan, add a tablespoon of hot oil to the flour mix and mix it thoroughly with fingers.
    3. Now, add a little water at a time, make a pliable dough. The dough should neither be too hard or smooth.
    4. Heat oil in a pan.
    5. Take a chakli mould, grease it with a little oil. Use the star shaped nozzle to make chakli.
    6. Put a small piece of dough in the oil, if it sizzles and  floats on top, you can continue to fry them.
    7. Put some dough and press a few. You can either press directly or put them on a sheet and slide later into the oil.
    8. Deep fry them on both sides.
    9. Remove them on a tissue paper. Repeat with the rest of the dough.
    10. Once they are completely cool, store them in an air-tight container.

    Take a tip :

    • Use good quality ragi flour.
    • Add water slowly in small quantities. If the dough is smooth, it will absorb lot of oil. If iit is hard, you will not be able to press it properly.
    • Never keep hot, deep fried snacks in closed container. they  becomes soggy. Allow them to cool completely, before you store in an air-tight container.

    Ragi Chakli

    Ragi Chakli is a twist to the usual one we often make at home.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 cup ragi flour
    • 1/2 cup rice flour
    • 1/4 cup roasted gram flour
    • 1 tablespoon hot oil
    • 1 teaspoon chilli powder
    • 1 teaspoon sesame seed
    • 1 teaspoon chilli powder
    • salt to taste
    • water as required for mixing
    • oil for frying

    Method
     

    1. Take ragi flour,  rice flour, gram flour , chilli powder, sesame seed, chilli powder, salt and mix it well.
    2. Add butter and give a good mix by rubbing it between fingers.
    3. Add a little water at a time, make a pliable dough. The dough should neither be too hard or smooth.
    4. Heat oil in a pan.
    5. Take a chakli mould, grease it with a little oil. Put some dough and press a few. You can either press directly or put them on a sheet and slide later into the oil.
    6. Deep fry them on both sides.
    7. Remove them on a tissue paper. Repeat with the rest of the dough.
    8. Once they are completely cool, store them in an air-tight container.

    Happy Diwali everyone! May the festival of lights bring immense joy, peace and happiness. If you ever make Ragi Chakli recipe, take a picture and share it on Facebook or Instagram by tagging @evergreendishes and @foodiejayashree  respectively. I will be happy to see your creation and share it further.

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    ragi chakli
    Ragi Chakli

     

     

     

  • Ratlami Sev / Masala Sev Recipe

    Ratlami Sev / Masala Sev Recipe

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    Ratlami Sev / Masala Sev  is a popular variety of sev. It is tasty and makes a good snack with tea. It is usually available in super markets. The addition of spice mix makes it spicy and unique in taste. 

    Ratlami Sev is a spicy sev served as a snack with tea. The use of varied  spices makes it spicy and flavoursome. It is a good change from the usual one we make. Ratlam is a small town in Madhya Pradesh. It was a princely town town four hundred years back. Raja Ratan Singh  of Jodhpur created it in 1652. Shah Jahan had given large lands for the service they had rendered. While on a visit, the Mioghuls, wanted sevaiyan. Since there was no wheat available, gram flour was used along with spices and the sev came into existence. Since then, it is known as Ratlami Sev. It is different from the usual variety. It has a blend of unique spices which gives a good flavour to it. Moreover, the size of the sev is totally different from the regular ones. 

    What is Sev?

    Sev is a popular savoury snack from Indian sub-continent. It is deep-fried , crispy  snack made from gram flour. 

    Different kind of sev:

    1. Nylon Sev – The fine, thin variety of sev used as topping in chaats. It is made with minimum spices. It is the most popular sev used.
    2. Regular Sev – These are slightly thicker and can be used as a snack. I have shared the Ompudi and Palak Sev earlier. It is moderately spicy. 
    3. Ratlami Sev- This is spicier and thicker than the other usual  ones. 

    The other kind of savoury snacks you might like are Instant Chaklis, Kodbole, Butter Murukku, Ribbon Pakoda, Nippattu, 

    Ratlami Sev
    Ratlami Sev

    Ratlami Sev Recipe 

    Ingredients: 

    • 2. 5 cup besan / gram flour
    • 2 tablespoon rice flour
    • 2 tablespoon oil
    • 1 teaspoon lemon juice
    • 1/4 tsp turmeric powder
    • 1 teaspoon kashmiri chilli powder
    • pinch of asafoetida 
    • 1/4 teaspoon baking soda
    • salt to taste
    • 1/2 cup water for mixing

    For the spice mix:

    • 3/4 teaspoon clove
    • 1/2 teaspoon fennel
    • 1/4 teaspoon ajwain
    • 1 teaspoon cumin
    • 1 teaspoon pepper 
    • 2 pods cardamom
    • small piece of cinnamon

    Method :

    1. Dry roast cloves. cardamom, fennel, ajwain, cumin, cinnamon  and pepper for two minutes. Grind to a powder.
    2. Take gram flour in a wide. Put  rice flour to it. Add  salt, asafoetida, turmeric powder, chilli powder. Give a mix.
    3. Add oil and mix it thoroughly.
    4. Put the spice mix and baking soda. Mix, add a little water and make a stiff dough of it. 
    5. Take the mould and use the disc with thick sev pattern. 
    6. Grease the mould with a little oil, take a ball  and squeeze into it. 
    7. Heat oil in a pan, press it directly into the oil. Take care, slowly put it into a coil shape.
    8. Deep fry, slowly turn to the other side and once it is golden in colour remove it on a tissue paper,
    9. Repeat for the rest of the dough.
    10. Store in an air-tight container. 

    Take a tip:

    • Once you add the ingredients, give a good mix, before mixing with water. 
    • Addition of rice flour is optional but it makes them crispy.
    • Once they are cool, store in an air-tight container. 
    Ratlami Sev
    Evergreendishesdev

    Ratlami Sev

    Ratlami Sev is a spicy savoury snack from Indian cuisine.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: dry snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2.5 cup besan / gram flour
    • 2 tablespoon rice flour
    • 2 tablespoon oil
    • 1 teaspoon lemon juice
    • 1/4 tsp turmeric powder
    • 1 teaspoon kashmiri chilli powder
    • pinch of asafoetida
    • 1/4 teaspoon baking soda
    • salt to taste
    • 1/2 cup water for mixing
    • For the spice mix:
    • 3/4 teaspoon clove
    • 1/2 teaspoon fennel
    • 1/4 teaspoon ajwain
    • 1 teaspoon cumin
    • 1 teaspoon pepper
    • 2 pod cardamom
    • small piece cinnamon

    Method
     

    1. Dry roast cloves. cardamom, fennel, ajwain, cumin, cinnamon  and pepper for two minutes. Grind to a powder.
    2. Take gram flour in a wide. Put  rice flour to it. Add  salt, asafoetida, turmeric powder, chilli powder. Give a mix.
    3. Add oil and mix it thoroughly.
    4. Put the spice mix and baking soda. Mix, add a little water and make a stiff dough of it.
    5. Take the mould and use the disc with thick sev pattern.
    6. Grease the mould with a little oil, take a ball  and squeeze into it.
    7. Heat oil in a pan, press it directly into the oil. Take care, slowly put it into a coil shape.
    8. Deep fry, slowly turn to the other side and once it is golden in colour remove it on a tissue paper,
    9. Repeat for the rest of the dough.
    10. Store in an air-tight container.
    11. Take a tip:
    12. Once you add the ingredients, give a good mix, before mixing with water.
    13. Addition of rice flour is optional but it makes them crispy.
    14. Once they are cool, store in an air-tight container.

    Notes

    Addition of rice flour is optional but it makes them crispy.
    Reduce clove, pepper and chilli powder to reduce spiciness.

    Pin Ratlami Sev to your board:

    Ratlami Sev is a spicy savoury snack from Indian snack. It makes a good snack option to store at home.
    Ratlami Sev

    If you ever make this  Ratlami Sev recipe,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

     

  • Snack recipes / Savoury Snacks for festive season

    Snack recipes / Savoury Snacks for festive season

    Every year we look forward to this season of festivals. A lot of preparations usually go on as children eagerly await Navaratri and Diwali. Good food, schools would be closed and lots of fun.

    Things are different this year, but let’s hope things will be better soon. Keeping the spirit of festivities alive, here are the savoury snacks from the blog.

    I am planning to make some new recipes too, will soon update about it.

    Among these recipes, which recipe would you like to make ? Children are at home these days, snacks are essential.

    1. Chakli/ Murukku: These are usually prepared during major festivals. I have shared a couple of varieties here as Butter Murukku and Split gram murukku.
    2. Sev: This is another festive snack, it pairs well with any breakfast.
    3. Poha Chivda: It is one of the essentials in any South Indian home. It is easy to prepare and stays good for a long time.
    4. Nippattu and Kodbole: They are loved by all, they are festive treats that all of us relish.
    5. Mathri: These are one of the snacks I often make at home as my children love them.

    All the recipes are given below. You can check by clicking on the title or the picture.

    Poha Chiwda

    Poha Chiwda
    Poha Chiwda

      Butter Murukku

    butter murukku
    butter murukku

    Split Gram Murukku

    Murukku
    murukku

     Ring Murukku

    Ring Murukku

    Instant Chakli 

    instant chakli
    instant chakli

    Besan Sev 

    Besan Sev / Ompudi
    besan sev /ompudi

    Palak Sev

    palak sev
    palak sev

    Chiwda 

    chiwda
    chiwda

     

    Nippattu 

    nippattu
    nippattu

    Kodbole

    kodbole
    kodbole

     

    Masala Mathri

    masala mathri
    masala mathri

     Methi Mathri

    methi mathri
    methi mathri makes a good tea time snack.

    Namak Pare 

    namak pare
    namak pare, tasty snacks to binge

    Baked Wheat Crackers

    Baked Wheat Crackers
    Baked Wheat Crackers are crispy and tasty.

     Salted Cashewnuts

    salted cashew nut / masala kaju
    salted cashew nut / masala kaju

    I will  be adding more to this list soon. If you have liked this post, do share it further with your family and friends. Save it for later by pinning it.

    Savoury snacks are loved by all. Here is a collection of popular snacks for the festive season, from murukkus to kodbole.
    15 Savoury Snacks for the Festive season

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post. Subscribe to get all updates and an e-book for free !

  • Tengalu / Thenkuzhal | Guest Post for Sapana

    Tengalu / Thenkuzhal | Guest Post for Sapana

    Tengalu is a crispy, dry snack usually made during Diwali and Holi. It is popular in Karnataka and Tamil Nadu. It is also known as Thenkuzhal. 

     

    I have great memories of this snack. During Diwali, chakli and tengalu were often prepared at home in big containers and stored. Usually, Tengalu is made by making the flour at home. It is a week-long process and today, none of us have the time and patience to do. I prefer making the easier method these days as life seems to be busy. Here is the method I use to make Tengalu using ready flour. Here, I bought the urad dal flour from supermarket.

    Tengalu / Thenkuzhal guest post

    Difference between Chakli and Tengalu :

    Chakli and Tengalu are both deep-fried snacks from South India  but chakli is more popular in all regions. Tengalu is made only in some parts of the state. The blade/jali for Tengalu has three or four perforations but the Chakli blade has only perforation. Moreover, different varieties of chakli are prepared.

    This is a guest- post I have written for Sapana. Sapana is an awesome  blogger who blogs at Cooking with Sapana. It is good to be associated with her in this blogging world. Her blog has many dishes from different cuisines. Do check out her blog and the recipe for Tengalu.

    If you ever make this recipe, do take a picture and tag @evergreendishes on Facebook or @evergreendishes on Instagram.

    Subscribe to get all updates and an e-book for free !

     

  • Methi Mathri / how to make mathri in steps

    Methi Mathri / how to make mathri in steps

    Methi  Mathri is an Indian snack usually made in many households. It is crispy, tasty and ideal to serve with tea or during mid-day.

    It’s ideal to store these snacks at home, children crave quite often and they make good snacks with masala chai. It is ideal to carry during travelling.

    I have many snack recipes on my blog, from crispy avalakki (poha chiwda) to nippattu and kodbole. these are essential during festivals.

    methi mathri
    methi mathri

    Let’s get to the recipe of Methi Mathri:

    Ingredients:                Measuremnt used: 1 cup = 250ml

    • 2 cups wheat flour
    • 1/4 cup semolina
    • 3/4 cup fenugreek leaves
    • 2 tablespoon ghee
    • 1 teaspoon cumin
    • 1 teaspoon pepper powder
    • 1/2 teaspoon ajwain
    • salt to taste
    • 1/4 cup water
    • oil for frying

    Method:

    1. Cut and wash the fenugreek leaves, put them in a colander.
    2. Mix wheat flour and semolina in a bowl. Add cumin, pepper powder, salt and ajwain to it. Add ghee and rub it well.
    3. Add fenugreek leaves, mix well.
    4. Add water to it, knead to a stiff dough.
    5. Keep it aside for five minutes.
    6. Heat oil in a pan.
    7. Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
    8. Put the discs in oil. Deep fry them on slow to medium flame, once they are golden in colour, remove on a plate with a tissue paper/ absorbent paper on it.
    9. Repeat for the rest of the dough.

    Take a tip:

    1. You can take small ball of the dough, roll into a thin puri and then prick with a fork. Repeat for all the balls.
    2. You can reduce the amount of fenugreek leaves to 1/2 cup

     

    Methi Mathri

    Methi Mathri is a crispy snack from North India. 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings: 50 pieces
    Course: dry snack, festive treats, kids favourite, travelling food
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 2 cup wheat flour / atta
    • 1/4 cup semolina
    • 3/4 cup fenugreek leaves
    • 2 tablespoon ghee
    • 1 teaspoon cumin
    • 1 teaspoon pepper powder
    • 1/2 teaspoon ajwain
    • salt to taste
    • 1/4 cup water
    • oil for frying

    Method
     

    1. 2 cups wheat flour
      1/4 cup semolina
      3/4 cup fenugreek leaves
      2 tablespoon ghee
      1 teaspoon cumin
      1 teaspoon pepper powder
      1/2 teaspoon ajwain
      salt to taste
      1/4 cup water
      oil for frying
      Add water to it, knead to a stiff dough.
      Keep it aside for five minutes.
      Heat oil in a pan.
      Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
      Put the discs in oil. Deep fry them on medium flame, remove on aplate with a tissue paper on it.
      Repeat for the rest of the dough.
    2. Cut and wash the fenugreek leaves, put them in a colander.
    3.  Mix wheat flour and semolina in a bowl. Add cumin, pepper powder, salt and ajwain to it. Add ghee and rub it well. fenugreek leaves, mix well.
    4. Add water to it, knead to a stiff dough.
    5. Keep it aside for five minutes.
      Heat oil in a pan.
    6. Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
    7. Put the discs in oil. Deep fry them on medium flame, remove on aplate with a tissue paper on it.
    8. Repeat for the rest of the dough.

    Pin it for later:

    Methi Mathri
    Methi Mathri

    This post is part of #BM97 with the Kid’s Special for the theme ” Travel Food” co-hosted by Renu

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

    Let’s be social: Facebook, Twitter, Pinterest, Instagram

    If you ever recreate this dish, take a picture and tag @foodiejayashree on Instagram, shall share it further. Will be happy to see your creation too.

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  • Namak Pare/ Namak Para / Nimki / Nimkin

    Namak Pare/ Namak Para / Nimki / Nimkin

    Namak Pare is a deep fried savoury snack usually made during festivals as Holi and Deepavali. It is crispy and tasty and make a good snack for children. It is ideal to carry while travelling.

    Usually namak pare is made with self raising flour or a mix of self raising flour and wheat flour in the same ratio. But, I use only wheat flour along with semolina and they turn out equally good. Deep fried snacks are always welcome at home, children love to binge on this.

    It is that time of the month when I work on my themed post, and I have chosen travel food for kids. So stay tuned for tasty snacks in  the next three days.

    The other snack recipes on blog : Masala Mathri, ring murukku, split gram murukku, nipattu

    namak pare
    namak pare

    Let’s get to the recipe of Namak Pare

    Ingredients:

    • 2 cup wheat flour
    • 2 tablespoon semolina
    • 1 teaspoon ajwain
    • 1/2 teaspoon pepper powder
    • salt to taste
    • 3 tablespoon oil
    • water

    Method:

    1. Take wheat flour in a pan, add semolina to it.
    2. Heat oil in a pan, we need it to mix the dough.
    3. Add ajwain, salt, pepper powder and oil to the flour. Mix it well. It should form a crumbly mixture.
    4. Add little water and mix to a stiff dough.
    5. Divide the dough into two parts, take a ball of the dough, dust with flour and roll into a circle which is nether too thick or thin.
    6. Make diagonal incisions on it. We need to make them in a rhombus shape.
    7. Heat oil, once the oil is put the cut pieces into it. Fry on a low flame. Keep stirring in between. Once they are cooked, remove them and repeat for the other ball of dough.
    8. Once they are cool, store in a air tight container.

    Namak Pare / Nimki
    Namak Pare / Nimki

    namak pare
    Evergreendishesdev

    Namak Pare

    Namak Pare is a crispy snack that can be relished anytime. It is ideal to carry as a travel food. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: dry snack
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cups wheat flour
    • 2 tablespoon semolina
    • 1 teaspoon ajwain
    • 1/2 teaspoon pepper powder
    • salt to taste
    • 3 tablespoon oil
    • water

    Method
     

    1. Take wheat flour in a wide bowl, add semolina to it.
    2. Heat oil in a pan, we need it to mix the dough.
    3. Add ajwain, salt, pepper powder and oil to the flour. Mix it well. It should form a crumbly mixture.
    4. Add little water and mix to a stiff dough.
    5. Divide the dough into two parts, take a ball of the dough, dust with flour and roll into a circle which is nether too thick or thin.
    6. Make diagonal incisions on it. We need to make them in a rhombus shape.
    7. Heat oil, once the oil is put the cut pieces into it. Fry on a low flame. Keep stirring in between. Once they are cooked, remove them and repeat for the other ball of dough.
    8. Once they are cool, store in a air tight container.

    This post  goes to #BM97 with the theme Kids Delight with the theme Travel Food  guest hosted by Renu. 

    If you have liked this post, do share it further.

    If you ever make this, do take a picture and tag me on @foodiejayashree on Instagram

    Let’s be connected Facebook, Twitter, Pinterest and Instagram

     

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    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

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  • Palak Sev | Spinach Crispies | Namkeen Snack for Diwali

    Palak Sev | Spinach Crispies | Namkeen Snack for Diwali

    Palak Sev is a crunchy and flavoursome dry snack usually prepared during Diwali. It makes a good snack to serve along with other sweets.

    Diwali is round the corner and so much of enthusiasm all around. It’s the festival we look forward to celebrate and enjoy. Many sweets and snacks are prepared and children are happy enjoying the vacation.

    Today, I bring to you Palak Sev or Spinach Crispies. It’s crunchy and flavoursome, makes a good snack with tea.

    Palak Sev
    Palak Sev

    Let’s get to the recipe without much ado

    Ingredients:    Measurement: 1 cup =200 ml

    • 1 cluster spinach
    • 1cup  gram flour
    • 2 teaspoon rice flour
    • salt
    • 2 teaspoon hot oil
    • 5 green chilly
    • 1 inch ginger
    • 1 teaspoon cumin
    • water
    • oil for frying

    Method:

    1. Remove the stalk of spinach leaves.
    2. Cut and blanch it.
    3. When cool, grind it to a paste with chilly, ginger and cumin.  Do not add water.
    4. Remove the paste in a bowl.
    5. Add salt to it. Mix. Heat oil in a pan.
    6. Put rice flour and gram flour to it. Add two tea spoon of hot oil to it. Mix and knead to a dough. Use only as much gram flour as required.
    7. Take a sev maker, smear some oil to it. Take some dough and make it to a cylindrical shape. Put it inside, close and once the oil is hot, press it directly in the oil. Ensure the oil is on low flame while pressing the sev.
    8. Fry on medium high, use a long handled perforated ladle to toss and remove it.
    9. Remove on a tissue paper. Repeat with the rest of the dough.
    10. Once cool, put in a container and keep it.

    Take a tip: Green chilly used were not spicy, hence used 5.

    Palak Sev
    Palak Sev

     

    Making of Palak Sev
    Making of Palak Sev

    Palak Sev
    Palak Sev

    Palak Sev
    Evergreendishesdev

    Palak Sev / Spinach Crispies

    5 from 4 votes
    Palak sev is a tasty snack to binge with tea or as an accompaniment with any meal.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 6
    Course: evening snacks, festive treats
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cluster spinach
    • 1 cup gram flour 1 cup =200ml
    • 2 teaspoon rice flour
    • salt
    • 5 green chilly
    • 1 teaspoon cumin
    • 1 inch ginger
    • 2 teaspoon oil
    • oil for frying

    Method
     

    1. Remove the stalk of spinach leaves. Cut and blanch it. When cool, grind it to a paste with chilly, ginger and cumin.  Do not add water.
    2. Remove the paste in a bowl.
    3. Add salt to it. Mix. Put rice flour and gram flour to it and knead to a dough. Use only as much gram flour as required. Heat oil in a pan, add two teaspoon of hot oil to the dough.
    4.  Take a sev maker, smear some oil to it. Take some dough and make it to a cylindrical shape. Put it inside, close and once the oil is hot, press it directly in the oil. Ensure the oil is on low flame while pressing the sev.
    5. Fry on medium high, use a long handled perforated ladle to toss and remove it.
    6. Remove on a tissue paper. Repeat with the rest of the dough. Once cool, put in a container and keep it. Stays good for more than a week.

    Notes

    • The green chilly used were not hot, so I used 5.
    •  

    My popular snack recipes : Ragi Halbai, Chiwda, Murukku, Ash gourd Halwa, Nippattu

    palak sev
    palak sev

    This post is part of #DiwaliDhamaka at Desi Bloggers Connect. Do check out tasty treats by other bloggers.

    If you have liked this post, subscribe to get all updates and a free e-book of handy hints!

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    Other recipes by co-bloggers:

  • Split gram murukku

    Split gram murukku

    Indian snacks are so many that each time we can make a different variety, not to mention the various regions that we have. Nipaatu, Chakli, Tengalu and Murukku are popular South Indian snacks that one can find stored in jars.

    Murukku is one such snack that resonates with everyone. Every house must be having their own version that has been passed through generations. Split gram murukku is a tasty and crunchy snack, one would love to have it over again and again. (more…)

  • Ring Murukku snacks in the jar

    Ring Murukku snacks in the jar

    Ring murukku is another kind of dry snacks. It is from the state of Andhra Pradesh. They are soft but crispy, different from the usual kodbole that we make.

    ring murukku2

    Other snack recipes;

    Kodbole Instant Chakli Poha Chiwda

    Ingredients:

    • 1 cup rice flour
    • 1 tablespoon moong dal
    • 1 cup water
    • salt to taste
    • 1 teaspoon chilli powder
    • asafoetida
    • oil for frying

    Method:

    1. Wash and soak moong dal for half an hour.
    2. Heat one cup of water. Drain the soaked dal and put it in water along with salt.
    3. Once the water, put the rice flour, keep stirring continuously.
    4. When the consistency becomes thick, turn off the gas. Let cool.
    5. Add chilli powder and asafoetida to it. Knead it to a dough.
    6. Take a small ball of the dough and roll into the shape of a ring.
    7. Repeat for a few more balls.
    8. Heat oil in a frying pan.
    9. Once it is hot, put a few murukku (six to seven ) in the oil.
    10. Deep fry on medium flame until golden in colour.
    11. Repeat for the rest of the dough.
    12. Ring Murukku are ready to serve.

     

    Evergreendishesdev

    Ring Murukku

    5 from 1 vote
    Ring Murukku is another kind of snack that can be made and stored in jars. They are crispy on the outside but soft inside.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: festive treats, kids favourite, Snack, snack in the jar
    Cuisine: Andhra pradesh, Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice flour
    • 1 tablespoon moong dal
    • 1 cup water
    • salt to taste
    • 1 teaspoon chilli powder
    • asafoetida
    • oil for frying

    Method
     

    1. Wash and soak moong dal in water for thirty minutes.
    2. Heat one cup water. Drain the water from the soaked moong. Put it in water along with salt.
    3. Once it boils, add rice flour and stir continuously, it should come to a thick consistency.
    4. Let cool. Add chilli powder and asafoetida to it and knead well.
    5. Take a small ball of the dough and roll into a ring shape. 
    6. Make a few more rings.
    7. Heat oil in a pan.
    8. Once it is hot, put a few rings (about six or seven) and deep fry on medium flame until golden in  colour.
    9. Remove them on an absorbent paper. 
    10. Repeat for the rest of the dough. Ring murukku are ready to serve.

    Notes

    Make them more circular in shape like a small ring. Mine are not exactly like a ring, could not make them again for the photograph.

    Breakfast is one of the most important meals of the day. Are you struck for ideas in the busy mornings? Do check out this book of mine, “South Indian Breakfast” on Amazon.

    South Indian Breakfast
    South Indian Breakfast

    It is always good to have your feedback. Please do leave a comment below, it really motivates me to write more. If you have liked this post, do share it further.

  • Masala Mathri/ making of tasty mathri

    Masala Mathri/ making of tasty mathri

    Mathri is a popular Rajasthani snack, that is usually had with a cup or tea or with pickle. It is crispy, flaky, mild spicy and tasty. It’s been one of the favourite at home. Masala mathri is a slightly modified version to the regular one.

    Mathri is usually made with all purpose flour. But it can be made healthier by mixing equal quantity of wheat flour along with it, for now I am enjoying this version.

    Other dry snacks on the blog Kodbole, Chakli

    masala mathri
    masala mathri

    Ingredients:

    • 1 cup wheat flour
    • 1 cup all purpose flour (maida)
    • 1/4 teaspoon soda
    • salt
    • 1/2 teaspoon carom seeds (ajwain)
    • 1/2 teaspoon cumin
    • 1/2 teaspoon pepper powder
    • 1/4 teaspoon chat masala
    • 1/2 teaspoon garam masala
    • 2 teaspoon ghee
    • water for kneading
    • oil for frying

    Method:

    1. Sieve wheat flour, all purpose flour and soda together.
    2. Add cumin, carom seeds, peeper powder, chat masala, garam masala and salt. Mix it.
    3. Put ghee and rub it well in the flour.
    4. Add water and knead to a dough of hard consistency.
    5. Cover it with a thin muslin cloth and keep it aside for ten minutes.
    6. Take a small ball of the dough and roll it into 3 to 4 inches in  diameter. It should be slightly thick.
    7. Roll a few more mathris.
    8. Heat oil in a pan.
    9. Take the rolled mathri and prick them with a fork.
    10. Put a couple of them in oil and fry on medium heat until golden in colour.
    11. Remove them on a tissue paper.
    12. Store them in an airtight container.

     

    flour
    flour

    basic spices
    basic spices

    other spices
    other spices

    ghee
    ghee

    rub it well
    rub it well

    dough
    dough

    cover it
    cover it

    small balls
    small balls

    small discs
    small discs

    pricked
    pricked

    deep fry
    deep fry

    masala mathri
    masala mathri

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