Kozhukattai [Modak] (Savoury)

Uppu kozhukattai or Ulundu kozhukattai is a traditional dish from the southern part of India. The procedure is the same as sweet kozhukattai except the filling.

Ingredients:

  • Rice Flour (processed, 1 cup)
  • Red chili (2)
  • Green Chili (1)
  • Salt (to taste)
  • Oil (7 tsp)
  • Mustard Seeds (1 tsp)
  • Curry Leaves (chopped, few)
  • Hing [Asafoetida] (cake, small)
  • Urad Dal [Black Gram] (de-husked, split, 1/2 cup)

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Category: Snack, Tiffin

Cuisine: Indian

Yield: 15

Method:

For the dough:

  • Wash and soak rice for 2 hours.
  • Strain the water and spread an a kitchen towel.
  • After an hour dry grind the rice to a fine powder. The rice should be partially damp and dry.
  • Transfer the flour into a sieve to get a fine powder.
  • Now in a deep skillet add water, salt and oil.
  • Bring water to a rolling boil.
  • Add flour and simultaneously stir to avoid forming lumps.
  • Cook till the water evaporates and the dough comes to a whole mass.
  • Switch off the flame and wrap it with a damp cloth and allow to rest for an hour.

For the filling:

  • Wash and Soak urad dal, red chilies, green chili and hing cake for an hour.
  • Strain the water and transfer them to a grinder bowl.
  • Add salt and grind to a coarse consistency.
  • Grease the plates and add the mixture and steam for 10 minutes.
  • Cool the mixture and pulse grind.
  • In a skillet add oil and mustard seeds.
  • Wait for the seeds to splutter and add the chopped coriander leaves.
  • Cook for 10 minutes and set aside.

For the kozhukattai:

  • Knead the dough well, if required add oil and sprinkle some water if it’s dry.
  • Oil your palm and fingers.
  • Split the dough into gooseberry sized balls.
  • Make a perfectly shaped ball.
  • Flatten it from the sides to the center.
  • Press on the sides gently to make a cup.
  • Take 1 or 2 teaspoons of mixture and place it at the center.
  • Bring both the edges together and now it should look like a crescent moon.
  • Edges should be tightly sealed. If required wet your fingers with oil or water.
  • Make patterns if you wish using a fork or a spoon.
  • Again apply oil on a plate and steam for 10 minutes.

Step by step pictures of the recipe:

Wash and soak urad dal, red chili, green chili, and hing.
Grind by sprinkling little water if needed.
Grind to a coarse consistency.
Apply oil on the plates.
Steam the ground mixture.
In a skillet add oil, mustard seeds and wait for the seeds to splutter. Add chopped curry leaves.
Add the mixture and cook for 5-10 minutes.
In a deep skillet bring water to boil by adding salt and oil.
Add the flour and stir constantly.
Cook till the water evaporates and the dough comes to a whole mass.
Wrap in a damp cloth and rest for an hour.
Split the dough into a gooseberry sized balls.
  • Flatten it from the sides to the center.
  • Take 1 or 2 teaspoons of mixture and place it at the center.
  • Seal it tightly.
    Grease the plate and place the kozhukattai and steam for 10 minutes.

    Notes:

    • Soaked rice should not be sun dried.
    • The dough should rest for an hour otherwise the modak will break while making it.
    • The steam time for modak should be 10 or lees than 10. If you keep it for longer it will break.

    Onion Pakoda [Fritters]

    Onion pakodas are easy to make when guests come without prior intimation. In India the taste differs in norh and south region. The ingredients used are the same only the proportion of water varies. In south india specially in Tamilnadu the pakodas are hard in north india they make little soft and serve with tea.

    Ingredients:

    • Besan [ Gram Flour] (1 cup)
    • Rice Flour (2 tbs)
    • Small Onions (chopped, fine, 3/4 cup)
    • Green Chilies (chopped, fine, 2)
    • Curry Leaves ( chopped, 2 tbs)
    • Coriander Leaves (chopped, 2 tbs)
    • Ginger (1 1/2 tsp)
    • Salt (to taste)
    • Ghee (2 tbs)
    • Oil (to fry)

    Prep time: 10 minutes

    Cook time: 25 minutes

    Total time: 35 minutes

    Cuisine: Indian

    Category: Tiffin \ Snack time

    Serves: 3

    Method:

    • In a wide bowl add cut onions, coriander leaves, curry leaves, chopped ginger, and green chilies.
    • Mix well by squeezing the ingredients.
    • Add besan, rice flour and salt.
    • Heat ghee and oil in a pan and pour on the mixture when it is hot.
    • Crumble the mixture using your fingers.
    • Add 1 or 2 tablespoons of water if required.
    • Heat oil in a pan. Drop small portions of the mixture into the oil.
    • Deep fry till they are crisp, flipping after every couple of minutes.

    Step by step pictures of the recipe:

    In a bowl add cut onions, coriander leaves, curry leaves and grated ginger and salt.
    Mix all the ingredients.
    Add besan and rice flour.
    Add chopped green chilies.
    Heat butter and oil in a pan.
    Pour the hot butter-oil mixture on the mix when it’s hot.
    Drop small portions of the mixture into the oil.
    Flip the pakodas every couple of minutes.
    Deep fry till brown and crisp.

    Notes:

    • Onions and green chilies should be chopped fine.
    • Pour the butter-oil mixture when it’s hot.
    • Rub and mix the ingredients by not adding water initially.
    • Add water using a spoon. This step is a very important one.

    Arbi Balls

    Arbi balls are made with arbi, bread crumbs and other spices. It’s a modified recipe of arbi roast. Arbi roast is made without adding bread crumbs.

    Ingredients:

    • Arbi [Taro Root] (300 gm)
    • Bread Crumbs (1/2 cup)
    • Red Chili Powder (2 tsp)
    • Oil (12 tsp)
    • Salt (to taste)
    • Curry Leaves (few)
    • Turmeric Powder (1/2 tsp)
    • Hing [Asafoetida] (Powder, 1/4 tsp)

    Prep time: 10 minutes

    Cook time: 40 minutes

    Total time: 50 minutes

    Category: Lunch \ Dinner

    Cuisine: Indian

    Serves: 2

    Method:

    • Pressure cook arbi by adding 1 and a half cup of water.
    • Cook to 3-4 whistles.
    • Peel off the skin and add salt, red chili powder, hing, and turmeric powder and mash well.
    • Add bread crumbs and mix altogether.
    • Rub your palms with little oil and make small lemon sized balls.
    • Add oil to a shallow skillet and add the curry leaves.
    • Sautee for a minute and set aside.
    • Add the balls and allow it to cook for 5 minutes.
    • Gently flip over after 4-5 minutes and cook till they are crisp.

    Step by step pictures of the recipe:

    Pressure cook arbi for 3-4 whistles.
    Cooked arbi.
    Peel-off the skin.
    Add salt, hing, red chili, and turmeric powder.
    Mix altogether well.
    Add bread crumbs.
    Mix bread crumbs.
    Make lemon-sized balls.
    Sautee curry leaves in oil.
    Cook arbi balls till they are crisp.
    Gently flip the balls and cook on all the sides.

    Notes:

    • Bread crumbs can be substituted with chick pea flour.
    • While cooking arbis it should not be under cooked or over cooked.

    Masala Vada |Paruppu Vadai |Dal Vada

    Masala Vada is a south-indian snack made during the monsoon seasons, festival times (but no onions) and also for guests. it’s eaten with coconut chutney and a staple breakfast menu along with idli sambar in the restaurants. Vadai goes well with curd rice too.

    INGREDIENTS:

    • Chana Dal [Chick Peas] (split, 1/4 cup)
    • Toor Dal [Pigeon Peas] (split, 1/4 cup)
    • Onions (chopped, fine, 1/2 cup)
    • Coriander Leaves (as desired)
    • Curry Leaves (chopped, few)
    • Green chili (chopped, fine, 1)
    • Ginger (grated, 1 tsp)
    • Rice (raw, 1 tsp)
    • Oil (to deep fry)
    • Salt (to taste)
    • Red chilies (2)
    Ingredients

    Cook time: 45 minutes

    Cuisine: South Indian

    Category: Snack \ Tiffin

    Yield: 12

    Masala Vada recipe video

    Method:

    • Wash and soak chick peas, pigeon peas and rice for 1 1/2 hours.
    • Soak red chilies along with the peas.
    • Strain the water and add the peas to a grinder bowl.
    • Save the water and add if required.
    • Grind to a coarse consistency.
    • Add chopped onions, green chili, grated ginger, salt, curry leaves and coriander leaves.
    • Mix all the ingredients.
    • Heat oil in a pan.
    • Make a small lemon sized balls with the batter.
    • Wet a plastic sheet and flatten the ball.
    • Gently lower the balls and fry on a medium flame.
    • Cook on both the sides.
    • Transfer the vadas on a paper towel to remove excess oil.
    Rice, Pigeon,and Chick Peas
    Wash and soak them in water for 1 1/2 hours.
    Soak red chilies along with the peas.
    Strain the water.
    Transfer the ingredients to a grinder bowl.
    Grind them to a coarse consistency.
    Add chopped onions,coriander leaves, curry leaves, green chili, grated ginger and salt.
    Use the saved water if needed to adjust the consistency.
    Spread out a sheet of plastic wrap and dampen it.
    Take a lemon-sized ball with the batter and flatten it.
    Wet your fingers and take off the batter.
    Gently lower vada into the hot oil.
    Cook vada on both the sides.
    Cook till the vadas turn crisp.
    Transfer on to a paper towel.

    Notes

    • Strain the water using a strainer and leave the soaked rice and peas for 10 minutes.
    • While grinding water should be added using a spoon .Water decides the crispness so add little by little and do not pour.
    • Plastic sheet helps vada to give a bulge at the center and thin on the sides.
    • Initially after dropping the vadas into oil allow them to cook for 5-6 minutes.This will prevent them from breaking.

    Patani [Peas] Sundal

    Pattani sundal is a south Indian snack made with dried white peas, spices and coconut. It’s a very popular snack during Navaratri and also on sandy beaches in south India.

    Ingredients

    • Pattani [White Peas] (1/2 cup)
    • Mustard Seeds (1 tsp)
    • Coconut (pieces, small, 2 tbs)
    • Mango (raw, pieces, small, 2 tbs)
    • Hing [Asafoetida] (powder, a pinch)
    • Green Chilies (chopped, fine, 2)
    • Curry Leaves (chopped, fine, few)
    • Salt (to taste)
    • Oil (2 tsp)

    Cook time: 25 minutes

    Cuisine: South Indian

    Category: Snack \ Tiffin

    Serves: 2

    Pattani [Peas] Sundal recipe video

    Method:

    • Wash and Soak white dried peas in a thermal insulated pot with 1 cup of hot water.
    • Rest for 5-6 hours.
    • Pressure cook the soaked peas for 4-5 whistles. If required add 1/2 a cup of water before you cook.
    • Strain the water and set aside.
    • In a shallow skillet add oil and mustard seeds and wait for the seeds to splutter.
    • Add the chopped green chilies and add asafoetida powder.
    • Add salt to taste.
    • Add small pieces of coconut and raw mango.
    • Add curry leaves and mix well.

    Step by step pictures of the recipe:

    Soak the peas in hot water and rest for 5 hours.
    Pressure cook by adding half a cup of water and cook for 5 whistles.
    If it’s not cooked then cook again for 1-2 whistles.
    Add oil and mustard seeds. Once seeds spluttered add the chopped green chilies and asafoetida powder.
    Garnish with salt coconut and raw mango pieces.

    Notes:

    • While cooking peas pressure cook for 4-5 whistles only. The chances of getting overcooked or under cooked are possible. If it’s under cooked pressure cook for 1-2 whistles more.