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Ambode [Snacks]

Ambode [Snacks]

About:

Aambode / Ambade / Chattambade are all the different Kannada names for our good old Dal Vada!!! This one is popular all over India and can also be made in different ways, using different ingredients. In Karnataka it is usually made during festivals and other special occasions. 

Ingredients:

  • 1 cup Chana Dal soaked in water for about 3-4 hours

  • 1/2 Big Onion chopped finely (Omit this, if it is for a festival or God's naivedyam)

  • 2 Green chilies low spiced

  • 1/2 tsp Red chili powder

  • A pinch of Hing

  • 3-4 Curry leaves, chopped finely

  • 1/2 tbsp Grated Coconut, fresh/frozen (optional)

  • 1 tbsp Rice flour

  • Salt as per taste

  • Oil for deep frying

How to prepare?

  • Pulse the green chilies in a blender until they are coarsely ground; Drain out the water completely from the soaked dal and pulse a couple of more times; the dal should only be coarsely ground and it should NOT become a paste.

  • Mix all the ingredients together, except the oil. At this point you can adjust the taste according to your preference.

  • Heat oil in a heavy bottomed pan; meanwhile, take small dumplings out of the dal mixture and flatten them in between your palms. 

  • Drop the vada into the hot oil and deep fry until it done; Make sure to keep the heat between low- medium.... If the heat is too high, the outer portions get cooked faster than the inner, and you'll end up with either burnt vadas or semi-cooked vadas.

  • Once done, remove from oil and drain into paper towels. Serve hot with coconut chutney or ketchup or just as is and enjoy!

  • Note: While flattening the Dal mixture for deep frying, you can make it either very flat or leave it a little thick. The flatter ones turn out crisp and the thicker ones would be a little soft. So, its personal choice to make them flat or thick.

How to Serve?

Serve with tomato sauce or coconut chutney. It tastes good with tomato sauce. It usually gets served as a side dish with veg biriyani.

Health statement:

Chana dal can be a good food for people with diabetes because it has a low glycemic index. The fiber in chana dal can also help control cholesterol levels and promote a healthy digestive tract.

Avalakki Upkari [Snacks]

Avalakki Upkari [Snacks]

About:

Avalakki Upkari is one of the most simple and tastiest snacks ever. Avalakki Upkari makes a very good evening snack!! It also goes really well with Upppittu/ Upma for morning breakfast. 

Ingredients:

  • 1.5 cups thin poha/ paper avalakki

  • 1 Onion, chopped finely

  • 1 tsp Jeera seeds

  • 3-4 Dry red chilies, low spiced

  • 1.5-2 tsp Coriander seeds

  • 1-2 strands Cilantro, finely chopped

  • 1 tsp Lime juice

  • 1 tsp Sugar

  • Salt as per taste

 For Tadka:

  •  2 tsp Oil

  • 3-4 Curry leaves

  • 1/2 tsp Mustard seeds

  • A pinch of Haldi/Turmeric

  • A pinch of HING

How to prepare?

  • Grind together red chilies, Jeera and coriander seeds to form a smooth powder.

  • Mix all the ingredients in a large mixing bowl; add the Masala powder and toss well. Adjust ingredients according to taste.

  • Temper with mustard, curry leaves, HING and Haldi.

How to Serve?

Serve with hot tea/coffee and enjoy!

Health statement:

Rice flakes are as appreciated at breakfast in the East as oatflakes are in the West. Enjoy their creamy flavour and benefit from the nutritional values of brown rice.

Gojjavalakki or Huli Avalakki [Breakfast]

Gojjavalakki or Huli Avalakki [Breakfast]

About:

This is a spice dish. Also known as poha in North India.

Ingredients:

  • 1 cup Thick Poha

  • 1 tbsp Jaggery

  • 1 tsp Tamarind paste

  • 1-2 tsp Rasam powder (home made or readymade, any brand of your choice)

  • Salt as per taste

  • 1-2 strands Cilantro, chopped finely

  • 1-2 tsp Oil

  • 1/2 tsp Mustard seeds

  • 3-4 Curry leaves

  • 1-2 tsp Peanuts

  • A pinch of HING

  • 1/2 tsp Chana-Urad Dal mixture

How to prepare?

  • Pulse the poha in the blender a couple of times, so that it is crushed coarsely; Make sure not to powder it too smooth; Keep aside.

  • Mix jaggery, tamarind, salt and rasam powder in 2 cups of water and place on stove on low heat; Keep stirring until all the jaggery and salt dissolves in

  • Note: You do not have to really boil the water here. Mild heating should be enough. This spiced water should taste a little strong.... in the sense that, there should be a little extra of all ingredients.

  • Pour the spiced water on the crushed poha little by little; Mix continuously. Add enough of it to make the poha damp; DO NOT add too much spiced water and make a paste out of the poha. The poha should still be separate and remain in crumbles.

  • Cover and let soak for about 15-20 mins; If you feel the poha is too dry, ad little more of the spiced water and let soak for another 20-30 mins. The poha would have absorbed the spices well, by now.

  • Adjust the sweetness and salt according to your taste.

  • Heat oil in a pan and add mustard seeds; Add HING, curry leaves, peanuts and Dal mixture; Once done, add to poha; Garnish with chopped cilantro and serve.

How to Serve?

Can be taken with sauce. Usually people takes it in breakfast.

Health statement:

Poha is poached rice also known as flattened rice or rice flakes. It is made from semi-cooked rice taken fresh at harvest time and pounded into either the thick or thin version.

Butter Masala [Snacks]

Butter Masala [Snacks]

About:

I found two places that serve fantastic Masala Dosa's! One is Udupi Krishna Bhavan in Balepet and another is Vidyarthi Bhavan in Gandhi Bazaar.

Ingredients:

Dosa Batter Ingredients

  • Raw Rice - 4 cups
  • Urad Dal - 1 1/2 cup
  • Chana Dal - 1/4 cup
  • Toor Dal - 1/4 cup
  • Fenugreek Seeds (Methy) - 2 tsp.
  • Phova (Beaten Rice) - 1 fistful
  • Sugar - 2 tsp
  • Salt - To taste

Potato Bhajji Ingredients

  • Potatoes - 250 Gms, boiled, peeled and smashed (Not mashed)

  • Onions - 250 Gms thinly sliced

  • Green Chilies - 2-4 (Check whether too hot!) sliced

  • Mustard Seeds - 1 tsp

  • Urad Dal - 1 Tsp

  • Curry Leaves - 1 sprig

  • Turmeric powder - 1/2 tsp

  • Refined Vegetable oil - 2 tsp

  • Salt as per taste

Red Chutney

  • Long red chilies - 10
  • Tamarind - cherry size ball
  • Roasted Chana Dal (Hurli Kadle/Phutani)  - A Fistful
  • Onion - 1 medium chopped
  • Garlic - 4 flakes
  • Salt - To taste
  • Refined oil - QS

Masala Dosa Ingredients:

  • Dosa Batter
  • Potato Bhajji
  • Red Chutney
  • Fresh unsalted Butter
  • Refined vegetable oil

Coconut Chutney

  • Grated fresh/desiccated coconut - 1/2 medium sized/2 cups
  • Tamarind - Cherry size ball
  • Green Chilies - 2 (Check whether too hot!)
  • Salt - To taste
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 4-5
  • Refined Vegetable oil - QS
  • Water - QS

How to prepare?

Preparation of Dosa Batter
  • Soak ingredients 1 to 5 for at least 4 hrs.
  • Wash Phova and grind along with soaked ingredients to a thick dosa batter, slightly thinner than Idli batter.
  • Allow to ferment at room temperature (30 Degree C) for 8-12 hrs.
  • Add sugar and salt to taste. Mix well and allow to stand for 15 mins.

Preparation of Potato Bhajji

  • Heat oil in a thick deep frying pan. Prepare seasoning with mustard seeds, Urad Dal, curry leaves and sliced green chilies. Add Turmeric powder and fry.

  • Add onion slices and fry till transparent. Add salt to taste and potato smash. Mix well and allow to settle for at least 15 mins off heat.

Preparation of Red Chutney

  • Roast dry long chilies on a hot tawa/griddle with little oil.
  • Grind the chilies along with other ingredients (Except oil) to a smooth thick paste using little water.

Preparation of Dosa

  • Heat a non stick thick flat bottomed tawa/griddle on medium flame.
  • Sprinkle little water to check the heat.
  • Pour the dosa batter using a round cup like ladle and spread the batter thin and evenly.
  • Allow the dosa to turn dry on the top and reddish at the bottom.
  • Pour two tsp oil over the dosa.
  • Smear the dosa with 1 tsp or more red chutney, place a fistful of Potato Bhajji and a knob of butter.

Preparation of Coconut chutney

  • Grind ingredients 1-3 with little water till smooth. Add salt to taste.
  • Season with mustard seeds and curry leaves using little oil. Allow to cool and add to the chutney.

How to Serve?

When the dosa is just crisp and dry, fold it into half moon fold and serve with coconut chutney and sambhar (Optional).

Health statement:

Rice is a good source of carbohydrate. A one-cup of Urad Dal serving contains 189 calories, 13 grams of protein, 12 grams of fiber (about half a day's worth) and one gram of fat. So it is very good for health. Chana Dal can be a good food for people with diabetes because it has a low glycemic index. Toor Dal has a mild, nutty flavor & cooked as a routine Indian dish. Toor Dal has got a total 237 calories / 100 gram.

Kudu bale [Snacks]

Kudu bale [Snacks]

About:

This is a famous snack of Karnataka!

Ingredients:

  • Rice flour - 2 cups
  • Maida - 1/2 cup
  • Wheat flour - 1/2 cup
  • Pottu kadalai or chutney Dal (Hurigadale)- 1/2 cup
  • Desiccated dry coconut (Kopra) - 1/2 cup
  • Ghee - 1 table spoon
  • HING - 1/4 teaspoon
  • Salt to taste
  • Chilly powder - 1 teaspoon
  • Oil - 2 cups for deep frying

How to prepare?

  • Grind the Pottu kadalai and Kopra to a fine powder.

  • Lightly roast the wheat flour and Maida together on a low flame till it turns light golden.

  • In a large bowl mix the rice flour, ground Pottu kadalai and the roasted flours.

  • Add ghee, salt, HING chilly powder and water and knead to thick dough.

  • Heat oil in a Kadai on a medium flame.

  • Take a little dough and shape into rings (Thickness of a pencil)

  • Fry a few rings at a time on low to medium flame, stirring occasionally.

  • When the sound subsides, drain and take out on a kitchen paper.

  • Store in air tight containers.

Tips

  • The oil should be on medium heat while dropping the rings and reduced to low till it gets cooked.

How to Serve?

Serve with tomato sauce.

Health statement:

Rice flour is a very good source of carbohydrate. Whole wheat is a very good source of dietary fiber and manganese, and is a good source of magnesium.