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Showing posts with label BAJJI BONDA RECIPES. Show all posts
Showing posts with label BAJJI BONDA RECIPES. Show all posts

December 11, 2013

Masala Vada/Masala Vadai Recipe/Paruppu Vadai

Masala vada
Masal vadai/Masala vada/Paruppu vadai is an yummy tea time snack recipe. My mom & MIL make masal vadai without adding fennel seeds and mint leaves. We mostly make it for guest to serve in the afternoon lunch or for more kuzhambu. Sendhil likes that vada a lot. But I love masala vada only with spices. Before marriage, I used to buy masala vada from a tea shop. I would say it was the tastiest vada I’ve ever had in my life. She usually opens the shop at 11 am. All the vadas will be sold out in just 30 minutes. We have to rush to buy them. She also makes urad dal vada, bonda and bajji.

Once I asked her recipe secret and she told me roughly. Based on the ingredients she told and by referring vahchef’s site for some minute tips, finally I made a great flavoured crispy masala vada. I have mentioned the tips and variations in “Notes” section. Do try this crispy tea stall style masala vada.U’ll love it.

Masal vadai


Masala vada


Masala vada Masala vada - yummy tea time snack
Cuisine: Indian Category: Snacks Yields: 15 nos
Prep Time: 60 Minutes Cook Time: 20 Minutes Total Time: 80 Minutes


INGREDIENTS
1 cup - 250ml
To soak
  • Chana dal/Kadalai paruppu -1 cup
To grind
  • Green chillies or red chillies - 3-4 nos
  • Hing - 1/4 tsp or small garlic cloves – 4 nos
  • Ginger – 1 inch piece
  • Fennel -1 tsp
  • Salt – as needed
To mix in the batter
  • Small onions/Big onions - 15 nos / 2 nos
  • Curry leaves - few
  • Coriander leaves – 1.5 tbsp
  • Mint leaves - 2 tbsp
  • Rice flour - 1 tsp ( optional)
HOW TO MAAKE MASALA VADA - METHOD

  • Wash and soak the dal for 3-4 hours. Drain the water and set aside. In a mixie jar,take the chillies, salt, ginger, hing or garlic and fennel seeds. Grind it well. Then add half of the drained chana dal. Coarsely grind it to a paste (sprinkle only 1-2 tsp of water if needed. But its better not to add water at all). Some dals would be visible. Remove in a bowl. Grind in two batches.
masala vada
masala vada tile1
  • Mix both the batches well and add the finely chopped onions, curry leaves, coriander leaves and mint leaves. Mix well. Add  1 tsp of rice flour or corn flour if needed. Heat oil in a kadai for deep frying.
  • Check the oil temperature by dropping a pinch of batter in the oil. If it rises immediately, oil temperature is just right. Simmer the flame and then make a small lemon sized ball from the batter. Pat it slightly. Make the corners slightly thinner than the middle.
masala vada tile3
  • Drop into the hot oil. Make some more vadas and deep fry them in both the sides till onions & vada turn golden brown color. Remove, drain the oil in a tissue paper. Proceed the same for all the batter. Serve hot !
masala vada tile4

Note
  • Pat the vada little thin to maintain its crispness. Do not cover the vadas when it is hot. It makes the vada soft and soggy.
  • Add jeera if you don’t like fennel seeds. Some people do not like the over powering masala smell. In that case, skip it.
  • For variations,replace green chillies by red chillies. I mostly use red chillies. This time I made with green chillies. U can replace hing by garlic cloves. Add 4-5 cloves in this case.
  • If you soak the dal for more than 3 hours, you can grind it without adding water. In that case add little rice flour or besan flour or corn flour for binding.
  • U can also make this vada by soaking the dal for 45 minutes but you have to add little more water while grinding. But the result will be the same.
  • Adding ginger is completely optional. But it helps for digestion of vada.
  • Addition of oil helps for binding the batter as well as crispness.
  • If you feel the batter is watery or wet, add little rice flour corn flour or besan flour. Mix well and make vada.
  • Addition of fennel and mint leaves gives the taste like you get in tea shops. So never skip it.

Serve hot and crispy vada with tea !
Masala vada recipe

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July 26, 2013

MANGALORE BONDA – MANGALORE BAJJI / GOLI BAJE

Mangalore-bonda
Mangalore bonda recipe is a famous Karnataka tea time snacks. It is also known as Goli baje & Mangalore bajji.  Yesterday I wanted to try an Instant bonda for my daughter’s evening snacks. As I have already tried aloo bonda and mysore bonda , I thought of trying something different and interesting. So I quickly went through my cook books and tried this mangalore bonda recipe given by Mrs.Mallika badrinath. As the name says, Mangalore bonda is a famous tea time snacks recipe popular in Mangalore, udupi and South Canara region. Authentic Mangalore bonda version calls for resting the batter for 3 to 4 hours for proper fermentation. But I made an instant version by adding sour curd to the dough. It was very nice n crispy. Sendhil and Raksha loved it a lot. One thing you should keep in mind while making this bonda is “It should be served hot” to enjoy its actual taste Winking smile..Do try this instant snack in this weekend and let me know how it turned out Smile.

Also check out my Mangalore buns with coconut chutney recipe !

Mangalore-bonda-recipe

MANGALORE BONDA RECIPE


MANGALORE BONDA RECIPE Instant mangalore bonda recipe -Yummy evening snacks recipe.Kids would love it!!
Cuisine: Indian
Category: Snacks
Serves: 10 nos
Prep time: 40 Minutes
Cook time: 10 Minutes
Total time: 50 Minutes


INGREDIENTS
1 cup - 200ml
  • Maida – 1/2 cup
  • Rice flour – 2 tbsp
  • Rawa/ sooji – 1/2 tbsp
  • Big onion – 1 no (chop finely)
  • Finely chopped green chillies – 1 no
  • Finely chopped coriander leaves , curry leaves – 2 tbsp
  • Thick sour curd – 1/2 cup
  • Cooking soda – A pinch
  • Salt – As needed
  • Water – 1- 2 tbsp ( if needed)

  • Cooking oil - To deep fry
METHOD

  • Mix all the ingredients given above except cooking soda. Keep it closed for 30 minutes to 1 hour.. ( actual recipe called for 5 to 6 hours of soaking).. Do not add water while making the dough. If needed add 1 tbsp maximum.. Use only the curd to hold the dough..
    Mangalore-bonda-tile1
  • After an hour , add cooking soda & mix well..  Heat oil , take a medium sized ball  from the dough & deep fry them till golden brown..DO NOT OVER FRY, IT MAY CHANGE THE TASTE..

Mangalore-bonda-tile2
 
Serve hot with coconut chutney !

mangalore-bonda
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May 10, 2013

ONION BAJJI | VENGAYA BAJJI – SNACKS RECIPES

bajji

This is my first post on bajji recipes. Myself and Sendhil loves bajji a lot. My MIL makes this onion bajji / vengaya bajji very often as an evening snack especially for guests. I have seen my friends making bajji with store bought readymade bajji mix. I had a thought that bajji batter is very difficult to prepare at home. But when I saw my MIL making bajji, I felt it so easy and it can be done in no time.

Before marriage, I have seen my mom making bajji on Diwali. She makes all the varieties ( i.e. Raw banana, brinjal, onion, potato) in one go. We choose our favourite among them and enjoy eating it along with sweets. Both mom & Mil follows the same recipe. Its so simple.. 

The ratio of besan flour & rice flour is 3:1. For this ratio, you’ll get a crispy exterior & a soft interior. Addition of cooking soda/ baking soda is also very important to get a puffy bajji. Otherwise bajji won’t bulge and it will be flat. Too much of cooking soda makes the bajji absorb more oil.  Adding a pinch would do. If you make bajji with store bought mix, try this recipe for a change. U’ll love it and you’ll stop buying the readymade ones.





bajji closeup

INGREDIENTS
1 cup - 250ml
  • Besan flour / Kadala maavu – 3/4 cup
  • Rice flour / Arisi maavu – 1/4 cup
  • Cooking soda / baking soda – A big pinch
  • Orange food color – A pinch (optional)
  • Red chilli powder – 1.5 tsp ( add 1 tsp for less spice)
  • Hing/Asafetida – 1/4tsp
  • Ajwain/ omam/ Carom seeds OR cumin seeds/ jeera – 1/2 tsp
  • Salt – As needed
  • Water – 3/4 - 1 cup ( adjust)

HOW TO MAKE ONION BAJJI - METHOD
  • Peel , wash and cut the head & tail portions of onions & slice into 1/4 inch thick rings. You can cut the onion with skin to get slices evenly. Set aside. 
onion bajji tile1
  • In a wide bowl , mix all the flours, powders, Ajwain / carom seeds or cumin seeds, salt and add water to make a slightly watery batter( like dosa batter). If you make it too watery, bajji will have tails. At the same time , thick batter yeilds hard bajjis. The batter should be slightly thick & flow like a ribbon. It should coat the onion pieces well. Adjust water & flour accordingly. Dip the onion rings in the batter & coat it well.
onion bajji tile2
onion bajji tile3
  • Heat oil in a kadai and check with a drop of batter to find the correct heating point.ie. If you put a drop of batter , the batter will rise immediately and floats on top. As soon as you get this heating point , simmer the flame and drop the onion rings coated well with batter..
onion bajji tile6onion bajji tile4
  • Deep fry till the color changes golden brown and the bubbles ceases..Flip it and again cook for a minute. Drain & remove in a tissue paper..
onion bajji tile5
Serve hot immediately..We love to have with coconut chutney !!

bajji piece

NOTE
  • Addition of food color gives a nice color to bajji as you see in stalls..
  • My mom & mil adds cumin seeds but i used ajwain for an enhanced flavour. Use any as per ur wish.
  • Please don’t skip adding baking soda . It gives a puffy , soft bajji. Make sure u don’t add much because bajji will be very oily and it is unhealthy too..
  • Adjust the consistency of batter.. Batter should not be too thin or too thick. If ur batter has become too thin , add besan & rice flour in 3:1 ratio and adjust the batter..If it is too thick add more water. Always add the extra water using a tbsp & check it..

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