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Showing posts with label SNACK RECIPES. Show all posts
Showing posts with label SNACK RECIPES. Show all posts

July 30, 2020

Senaga Guggillu Recipe – Brown Chana Sundal / Kala Chana Sundal

Senaga guggillu
Every year during Varalakshmi Vratham, I post some Andhra special recipes. So today’s post is an Andhra style sundal recipe which is called as guggillu in Telugu. Here I have used brown chana / black chana ( Sengalau in Telugu, Chickpeas in English) to make this sundal for varalakshmi pooja vrat and neivedyam. You can use white chickpeas / kabuli chana to prepare this dish. It is also prepared in most of the temples and served as prasadam. In Telugu, chana sundal recipe is called as Senaga Guggillu. Its not only a healthy and simple recipe but tastes delicious. In Tamilnadu, we call this as karuppu konda kadalai sundal. Both the recipes are almost similar in preparation with slight variations in ingredients. Friends, do check out the Senaga guggillu recipe with step by step pictures and prepare this for Varalakshmi Vratham festival tomorrow.

Check out my other Sundal varieties too !

Check out my Varalakshmi Vratham recipes collection.


Senaga guggillu recipe

Black chana sundal / Senaga Gugillu Recipe


Black chana sundal / Senaga Gugillu Recipe

Brown chana / Black chana / Kala Chana sundal / Senaga Guggillu in Telugu for Varalakshmi pooja prasadam. Its an Andhra style recipe.


Cuisine: Andhra
Category: Snack
Serves: 4
Prep time: 10 Hours
Cook time: 20 Minutes
Total time: 10H 20 Minutes


INGREDIENTS

1 cup = 240ml
  • Black chana / Brown chana / Senagalu / Konda kadalai - 1 cup
  • Water - to soak chana
  • Salt - as needed
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - Few
  • Ginger - 1 tsp (finely chopped)
  • Red chilli - 1 (Pinched into two)
  • Green chilli - 1 (Slit into two)
  • Asafetida/ Hing - 1/4 tsp
  • Turmeric powder – 1/4 tsp
To Garnish
  • Coriander leaves - 2 tbsp
  • Grated coconut - 1/3 cup

HOW TO MAKE SENAGA GUGGILLU / BROWN CHANA SUNDAL


  1. Wash and soak chana/ chickpeas overnight or for minimum 6 hours.
  2. In a pressure cooker, cook the chana adding required water.
  3. Cook in low flame for 2 whistles. Open the cooker, drain the excess water.
  4. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, red chilli, green chilli, curry leaves and hing.
  5. Add cooked chana, turmeric powder, required salt and mix well. Boil for few minutes.
  6. Lastly add the grated coconut, chopped coriander leaves and mix well.
  7. Cook for a minute and remove in a plate. Offer to God and serve as prasadam.

METHOD - STEP BY STEP PICTURES

  • Wash and soak brown chana/chickpeas in water overnight or for minimum 6 hours. TIP : If you want to make soft sundal, add a pinch of baking soda while soaking the chana. Drain the water before cooking. Add fresh water, wash it once and then pressure cook it.
  • Take a pressure cooker, add the soaked chana. Add required water to cover it. Close the cooker and keep in high flame till steam / vapour starts to come out. Lower the flame immediately. Cook for 2 whistles in low flame. Switch off the flame.

  • Open the cooker and drain the excess water. Reserve the cooked chana in a plate.

  • Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, chana dal, hing, curry leaves, red chilli, green chilli, chopped ginger. Saute till dal turns golden in color. 
  • Add the cooked chana/ senagalu, turmeric powder and required salt along with little water. Mix well and boil till all the water is evaporated.
  • Lastly add the grated coconut, finely chopped coriander leaves. Mix well and offer as prasadam/ naivedaym to God. Later you can serve everyone. Enjoy !

Note

  • For variations, you can skip green chilli and use more red chillies.
  • Don’t skip hing / asafetida as it helps to prevent gas trouble from boiled chana.
  • You can also use white chana instead of brown ones.
  • If you like, you can sprinkle lemon juice at the end to get a mild tangy taste. 
Andhra style brown chana sundal recipe is ready to relish !
 

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June 1, 2020

How To Make Caramel Popcorn Recipe At Home Without Oven, Corn Syrup, Brown Sugar

Caramel popcorn is our favorite go to snacks in theater and malls. Usually I buy and make readymade salted popcorn at home. But caramel popcorn and masala popcorn were in my try list for long time. Recently I tried this homemade caramel popcorn using few packets of Act 2 popcorn. I have always thought making caramel popcorn at home is difficult as it needs brown sugar, corn syrup and its mandatory to be baked in an oven.

But all my thoughts went wrong when I came across this recipe in Cooking Shooking YouTube channel. This is one of the best caramel popcorn recipe. Its an easy to make, stove top caramel popcorn recipe without using brown sugar,  corn syrup and oven. All you need is sugar, butter and vanilla essence. Though its my first attempt, it came out so well, crunchy and perfectly sweet in taste. My house was completely filled with the aroma of caramelized sugar mixed with vanilla flavor which was so good.

Above all, this recipe doesn’t need baking. Friends, do try this yummy caramel popcorn at home easily and share your feedback with me. Ok, lets see how to make caramel popcorn recipe without oven, corn syrup and brown sugar with step by step pictures and video.



 


How To Make Caramel Popcorn Recipe


How To Make Caramel Popcorn Recipe

How To Make Caramel popcorn recipe without oven, corn syrup and brown sugar.



Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Popcorn – 1/4 cup (I used Salted Act 2 popcorn)
  • Sugar – 1/2 cup
  • Unsalted Butter – 1 tbsp
  • Vanilla essence - 1/2 tsp
  • Water – Few drops
  • Baking soda – 1/8 tsp
HOW TO MAKE CARAMEL POPCORN WITHOUT CORN SYRUP, BROWN SUGAR
  1. Unpack the readymade popcorn and add to a heavy bottomed kadai or pressure cooker.
  2. Saute in high flame for a minute. When it starts to pop, close the vessel with a lid partially.
  3. Let it pop. Shake the vessel back and forth in between to pop it completely. Switch off the flame once its done.
  4. Transfer the popcorn to a plate. Heat the kadai again adding sugar and butter.
  5. Mix well to melt the sugar and butter. After the sugar is melted completely, lower the flame.
  6. Keep mixing till the color of sugar turns golden brown and caramelize. Add vanilla essence and switch off the flame.
  7. Add baking soda and mix well. Syrup becomes light and frothy.
  8. Add the popcorn and mix well to coat them.
  9. Transfer to a plate lined with butter paper and let it become warm.
  10. Break the clumped ones gently using your hands and serve immediately for best taste.
  11. Store in an air tight box and use it within 2 to 3 days.
  12. To keep it more crunchy for long time, you can bake the caramelized popcorn in an oven at 180c for 10 minutes.
METHOD - STEP BY STEP PICTURES
  • Heat a heavy bottomed kadai or pressure cooker. Unpack the readymade popcorn packet. I added 1/4 cup of raw popcorn kernels.

  • Keep the flame high and Saute quickly for a minute. Popcorn starts to pop. Cover the vessel with a lid immediately. Keep the flame medium and shake the kadai back and forth to pop the corn kernels completely.

  • Once the popcorn is ready switch off the flame. Transfer the hot popcorn to a plate. Set aside.

  • Heat sugar and soft butter in a kadai. Let the sugar melts in butter. Keep the flame completely low and mix till sugar changes to golden brown in color.
  • Add vanilla essence, mix well and switch off the flame. Add baking soda and mix till the syrup becomes frothy and light. Do the process quickly. Do not burn the syrup. Beginners, please keep the flame low during caramelization process.

  • Now add the popcorn and mix it from the bottom and toss gently to coat the syrup with popcorn. Transfer it to a plate lined with butter paper. (Optionally you can bake in a preheated oven for one hour by mixing it once in 15 minutes to make super crunchy popcorn. But I skipped this step). Let it become warm.
  • Break the lumped ones into pieces and enjoy immediately. Store the remaining in an air tight bottle and use it within 2 days.

  • Enjoy !

Note

  • Do not add more sugar. The ratio of popcorn kernels and sugar is 1:2.
  • Do the syrup process in low flame to avoid burning.
  • If you burn the syrup, taste will spoil.
  • Do not skip vanilla essence. It adds a great flavor.
  • Popcorn turns soggy if you expose in air for long time. So keep it closed in an air tight box. 
Friends, do try this easy, yummy caramel popcorn at home. You will love it.

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May 22, 2020

Egg Drop Biscuits Without Oven / Kerala Mutta Biscuit / Bean Biscuits / Coin Biscuit Recipe

 Egg biscuits recipe

Today’s recipe is a bakery style, my childhood favorite egg biscuit which is called by different names such as egg drop biscuits, mutta biscuits, bean biscuits, coin biscuit, baby biscuit , button biscuit etc. I never knew this biscuit is popular in Kerala bakery. When I was young, my dad used to take me to a small bakery near my house in Salem, Tamil nadu. My mom and sister used to buy shrewsburry biscuits i.e Nankhatai and coconut bun whereas my choice is this humble and cute egg drop biscuit. I used to call this as button biscuit or yellow biscuit. I buy a big pack and eat it all alone without sharing with anyone at home😉.

Its so addictive !! I love its mild sweetness, cute looks with an awesome vanilla flavor. Even now whenever I visit Lakshmi bakery in Salem, I never forget to pick a pack of this egg drop biscuits. Nowadays we get this egg drop biscuits in different flavors like chocolate, orange, pineapple, mango etc. But I like this original vanilla flavored ones.

During this lockdown period, I came across this mutta biscuit recipe in my Facebook and Instagram feeds. Being a vegetarian, I was hesitant to use egg in my kitchen to bake this biscuit. I also asked few people to suggest eggless options for this biscuit but majority of the answers were NO. Finally I made up my mind and tried this recipe for the first time yesterday.

 I referred so many Youtube videos and Shravskitchen for this recipe. I took Raksha’s help for shaping the biscuits and baked it successfully. Even though its my first attempt, it came out so well. It can be prepared easily even if you are a beginner in baking.You can make it without oven too. So In this post, I have discussed how to make this egg drop biscuits with and without oven. I tried both at the same time. Results were equally good.

 In fact biscuits made in stove were more crispy than oven ones. Ok friends, lets see how to make this cute and yummy egg biscuit with step by step pictures.
Egg biscuits without oven


Egg Biscuits / Kerala Mutta biscuit


Egg Biscuits / Kerala Mutta biscuit

Egg Biscuits / Kerala Mutta biscuit also known as bean biscuits, coin biscuits, button biscuit and baby biscuits recipe with and without oven.



Cuisine: Indian
Category: Cookies
Serves: 100
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • All purpose flour / Maida - 3/4 cup
  • Baking powder - 1/2 tsp
  • Eggs / Mutta - 2
  • Powdered sugar - 5 tbsp ( little less than 1/2 cup)
  • Vanilla essence - 1 tsp
  • Melted butter - 2 tbsp
  • Turmeric powder – 1/8 tsp
  • Zip lock cover / Piping bag / Milk cover – 1
HOW TO MAKE EGG BISCUITS / MUTTA BISCUITS
  1. In a mixing bowl, break 2 eggs. Beat for a minute. 
  2. Add melted butter, vanilla essence and powdered sugar.
  3. Mix well. Sieve maida,turmeric powder and baking powder.
  4. Add to the egg mixture and mix gently to make a dough.
  5. Take a zip lock cover or piping bag and spread in a tumbler or mug.
  6. Pour the batter and fill it. Make a cone and cut the end of zip lock cover to make a small hole.
  7. Take a baking tray lined with butter paper. Drop the dough into small rounds.
  8. To make the egg biscuits without oven, heat a kadai in high flame for 5 minutes.
  9. Lower the flame completely. Place the baking plate over the kadai and cover it with a lid.
  10. Cook for 10 minutes in very low flame till the bottom of biscuit turns golden in color.
  11. Switch off the flame. Remove the plate and rest for 2 minutes. Remove the biscuits using a knife.
  12. Transfer to a plate and cool down to become crispy. Enjoy.
  13. To make the egg biscuit in oven, preheat oven in 180c. Bake for 10 to 15 minutes in 180c.
  14. Remove the tray once the edges of biscuit turns golden. Remove the biscuits and spread in a plate to cool down.
  15. It becomes crispy once its cooled down completely.
METHOD - STEP BY STEP PICTURES
  • Break 2 eggs in a wide mixing bowl. Beat for a minute. Add melted butter, vanilla essence and powdered sugar. Mix well without lumps.
  • Egg biscuit
      Egg biscuit
       

    • Sieve maida, baking powder and turmeric powder. Add to egg mixture and mix gently to make a dough.
    • Egg biscuit
    • Dough should not be too thick or thin. It should fall like a thick ribbon. Take a zip lock cover or piping bag or milk cover.

    • Fill with dough and twist to make a cone. Cut the bottom end and make a small hole in the zip lock cover.
    • Egg biscuit  Egg biscuit
    • Take a baking tray and line with butter paper. Pipe in small balls shapes as shown in the figure below. Do not make it big because this biscuit expands and flatten while baking.
    • Egg biscuit
    • To make this biscuit without oven, pre heat a  empty kadai in high flame for 5 minutes. Once it starts to become smoky, lower the flame completely and place the baking tray with biscuit.
    • Cover the kadai with lid and cook in very low flame for 10 to 12 minutes till the edges of biscuits turn golden in color. Switch off the flame and remove the tray from kadai. Rest it for few minutes and try to remove the biscuit with a knife.
    • Egg biscuit
    • Cool down completely to become crispy because it tastes soft while hot or warm. It has to cool down to become crispy and hard. If you feel its still soft to eat or touch, you should bake for few more minutes.  Store in a box and enjoy for a week.
    • Egg biscuit
    • For baking in oven, preheat the convection oven in 180c. Place the baking tray with biscuit dough and bake for 10 to 15 minutes in 180c . Switch off when the edges of biscuit turn golden brown. Mine took 12 minutes. Remove the tray and cool down to become crispy. Enjoy.

    • NOTE : If you feel the biscuit is soft to touch, you have to bake / cook for another few minutes. Cooking time depends on the oven or the vessel you use in stove.

    • Enjoy !

    Note

    • You can cook the biscuit in an empty preheated kadai. I din’t use powdered salt here. If you wish you can spread one inch thick powdered salt and pre heat it. Always use a old kadai for baking.
    • Adjust the quantity of sugar as per your taste. This biscuit has a mild sweet taste. So this quantity was perfect for me.
    • Do not skip butter.
    • I haven’t tried this biscuit with wheat flour.
    • Adjust the quantity of vanilla essence as per the need. Original recipe called for 1/2 tsp but I used to 1 tsp to suppress the smell of eggs.
    • For variations, you can add a tsp of chocolate powder to a portion of the dough and make chocolate egg drop biscuits. 
    • For making pineapple, orange or mango flavored biscuits, replace vanilla essence with the respective essence. Add few drops and check the flavor. 

    Do try this yummy, kids friendly, egg biscuit recipe and share your feedback with me.
    Kerala mutta biscuit
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    May 9, 2020

    Spicy Besan murukku, Kadalai maavu Kara murukku Recipe

    besan murukku
    Instant besan murukku / Kadalai maavu murukku was in my try list since last Diwali. Some people make this murukku during Gokulashtami / Krishna jayanthi too. During this lockdown period, when I was craving for some spicy murukku, I made this instant besan chakli for the first time. It came out crunchy and tasty. We all loved it. So I have made it twice in the past 2 weeks.

    Though I used thenkuzhal mould, I din’t have patience to make shapes. I made one big sized murukku and break into bite sized pieces like butter murukku. I have tried with both butter (vennai) and ghee (nei in tamil). It works well. I made a spicy murukku adding chilli powder. You can also use pepper powder for different taste. Color of this murukku may vary based on the chilli powder you use. This instant chakli can be stored up to a month.

    We can enjoy it during lunch and tea time. Friends, do try this easy, yummy, instant besan kara murukku recipe and enjoy.

    Check out my mini besan murukku and other murukku variteies !

    besan murukku recipe

    Instant Besan Murukku Recipe / Kadalai maavu murukku


    Cauliflower Pakoda Recipe / Gobi Pakora

    How to make instant besan flour and rice flour with spicy taste. 


    Cuisine: Indian
    Category: Snacks
    Serves: -
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS
    1 cup = 240ml
    • Besan flour – 1/2 cup
    • Rice flour – 1 cup
    • Red chilli powder – 1 tsp ( I used Kashmiri chilli powder)
    • Ajwain / Omam – 1/2 tsp
    • Asafetida / Hing – 1/4 tsp
    • Melted ghee – 1.5 tbsp / 4.5 tsp
    • Hot oil - 1/2 tbsp  ( 3/4 tsp)
    • Salt – as needed
    • Water - as needed
    • Cooking oil - to deep fry
    HOW TO MAKE BESAN MURUKKU
    1. In a wide bowl, sieve besan flour and rice flour.
    2. Add red chilli powder, ajwain, hing, melted ghee, hot oil and salt.
    3. Mix well without adding water.
    4. Now sprinkle water and make a smooth dough.
    5. Take the murukku press with round or star shaped mould.
    6. Fill the dough and press in hot oil directly or in the back of a ladle.
    7. Put the murukku in hot oil and deep fry both the sides in medium flame till bubbles stop.
    8. Drain and remove in a tissue paper. Store in a box once its cooled down.
    9. Stays good for a month if handled properly without exposing to air. 
    BESAN MURUKKU - STEP BY STEP PICTURES
    • In a wide bowl, place a sieve/ mesh. Sieve besan flour and rice flour. Add red chilli powder, hing, ajwain, salt, melted ghee and hot oil. Mix uniformly without adding water.   
       
      besan murukku recipe
                               
    • Now sprinkle water gradually and make a smooth, non sticky dough. Make sure dough is not too wet or too hard. Besan murukku recipe
    • Take the murukku/ chakli press and grease with oil for easy pressing. You can use thenkuzhal mould or star mould. Take a portion of dough and press it well. Cover the remaining dough with a plate. Do not let it dry in air.Besan murukku recipe  
    • Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the oil temperature. If it rises to the top immediately, oil is heated. Now lower the flame and press the murukku over the hot oil in a circular shape. You can make it small or big in size. (If the oil temperature is less, murukku will dissolve in oil. So make sure oil temperature is right). Besan murukku recipe
    • Increase the flame to medium and cook for few seconds without touching it. Then flip it and deep fry the murukku till golden in color on both the sides. Toss and flip whenever needed. Remove once the bubble cease. Cook patiently in medium flame to get a nice golden color because this murukku blackens quickly if cooked in high flame. So take care in frying part. If the oil is over heated or smoky, switch off the flame for sometime and let the oil cool down a bit before frying the next batch. Besan murukku recipe   
    • Remove and drain in a tissue paper.Store in an air tight box once its cooled down completely. Enjoy with rice or as an evening snack. 

    Note

    • Adjust the quantity of chilli powder as per your taste.
    • Do not reduce the quantity of ghee or oil. If fat is less, murukku will become hard to bite.  
    • Deep fry the murukku patiently else it will go dark/ black in color. 
    • If the murukku gets cut while pressing, dough should be hard or dry. So sprinkle some water and try to press the murukku.  
    Try this easy, yummy, instant besan murukku and enjoy !
    Kadalai maavu murukku

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    May 2, 2020

    Cauliflower Pakoda Recipe / Gobi Pakora

    cauliflower pakoda
    Cauliflower Pakoda is an easy, yummy snack recipe for tea time. Cauliflower pakoda is different from Gobi 65 in ingredients. Gobi 65 is prepared using maida/ all purpose flour and corn flour whereas gobi pakora is made using besan flour and rice flour. Pakoda is more like bajji bonda recipe.

    Cauliflower pakoda stays crispy for long time. Addition of cooking soda/ baking soda is essential to make it crispy else gobi pakoda tastes hard. Friends, do try this yummy, kids friendly cauliflower pakoda during this cauliflower season. You can make it for your weekend lunch or for evening snacks to enjoy with tea !

    Check out my Gobi 65, Gobi manchurian, Gobi curry without onion, garlic, South Indian cauliflower poriyal, cauliflower kuzhambu, cauliflower kurma, Gobi paratha, Gobi biryani

    Video: Cauliflower Pakoda Recipe

    Crispy cauliflower pakoda / Gobi Pakora recipe.
    Cauliflower Pakoda Recipe

    cauliflower pakoda recipe

    Cauliflower Pakoda Recipe / Gobi Pakora


    Cauliflower Pakoda Recipe / Gobi Pakora

    How to make cauliflower pakoda with besan flour and rice flour. 



    Cuisine: Indian
    Category: Snacks
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS

    • Cauliflower / Gobi – 15 florets
    • Besan flour – 1/2 cup
    • Rice flour – 1/4 cup
    • Cooking soda / baking soda – a pinch
    • Ginger Garlic paste – 1 tsp
    • Fennel seeds powder – 1/2 tsp (optional)
    • Turmeric powder – 1/4 tsp
    • Red chilli powder - 1 tsp ( I used Kashmiri chilli powder)
    • Garam masala powder - 1/2 tsp
    • Salt – as needed
    • Chopped Mint leaves – few (optional)
    • Curry leaves - Few (chopped)
    • Water - as needed
    • Cooking oil - to deep fry
    HOW TO MAKE CAULIFLOWER PAKODA
    1. Wash and parboil the cauliflower florets. Drain and set aside.
    2. In a wide bowl, mix all the ingredients given above except cooking oil.
    3. Add required water and coat the cauliflower pieces.
    4. Heat oil and deep fry the cauliflower pieces till golden in both the sides.
    5. Remove in a tissue paper and enjoy with tomato sauce or chutney !
    METHOD - STEP BY STEP PICTURES
    • Wash the cauliflower florets. Boil 2 cups of water adding a pinch of turmeric powder and add them. Roll boil for 5 minutes and switch off the flame. Drain the excess water and set aside.  

    •                         
    • In a wide bowl, take parboiled cauliflower, besan flour, rice flour, chilli powder, garam masala powder, salt, turmeric powder, ginger garlic paste, chopped curry leaves, mint leaves, curshed fennel seeds and bakings soda. Mix well. 
    • how to make cauliflower pakoda
    • Sprinkle water and mix well to coat the cauliflower pieces with masala. Make sure its not too dry. 
    • how to make cauliflower pakoda
    • Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the oil temperature. If it rises to the top immediately, oil is heated. Now lower the flame and drop the cauliflower peices one by one in batches. 
    • how to make cauliflower pakoda
    • Increase the flame to medium and deep fry the cauliflower pieces till golden in color on both the sides. Toss and flip whenever needed. Do not wait for all the bubbles to cease.  
    • how to make cauliflower pakoda
    • Remove in a tissue paper. Enjoy with rice or as an evening snack. My daughter loves it with tomato sauce.

    Note

    • Adjust the quantity of chilli powder and garam masala powder as per your taste.
    • Parboil cauliflower before mixing the flours. Raw cauliflower takes more time to cook in oil.
    • Do not wait for all the bubbles to cease while frying. Remove once it turnd golden in color. 
    • You can use corn flour in place of rice flour. 

    Yummy, kids friendly cauliflower pakoda is ready to enjoy. You can have with ketchup.
    gobi pakora


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    January 7, 2020

    Javvarisi Vadai Recipe–Sabudana Vada Without Potato

    javvarisi vadai
    This is an easy version of javvarisi vadai (In Tamil) without potato and peanuts. Its prepared by mixing soaked sago / javvarisi / sabudana, rice flour, chopped onion and vegetables which is mostly like South Indian style. Though its my first attempt, it came out so well and crispy. We all loved it very much. I tried this recipe after watching an YouTube video. It can be prepared under 10 minutes if you have soaked sago ready in hand. Ok, Lets see how to make this easy and simple javvarisi vadai with step by step pictures.

    Check out my North Indian style sabudana vada too !

    javvarisi vadai recipe

    Sago vada

    Javvarisi vadai recipe


    Javvarisi vadai recipe

    Javvarisi vadai / Sago vada recipe without potato, peanuts



    Cuisine: Indian
    Category: Starters
    Serves: 8 nos
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 240ml
    • Soaked sago /  ooravacha Javvarisi - 1 cup (use big sized ones)
    • Rice flour - 1 tbsp
    • Big onion - 1 (finely chopped)
    • Green chilli - 2 (finely chopped)
    • Ginger - 1/2 inch (-do-)
    • Coriander leaves - 2 tbsp (-do-)
    • Carrot - 1 (grated)
    • Curry leaves - Few
    • Salt - as needed
    • Water - 1 to 2 tsp (only if needed)
    • Cooking oil - to deep fry vada
    HOW TO MAKE JAVVARISI VADAI
    1. Wash and soak 1/2 cup sabudana / sago in required water for 4 hours or overnight. It doubles and get around 1 cup after soaking. 
    2. Drain all the water and grind the soaked sago to a coarse paste with less water.
    3. Take the ground sago in a bowl. Add rice flour, finely chopped onion, ginger, green chilli, grated carrot, curry leaves and coriander leaves. Mix well.
    4. Grease your hands with oil and shape vada.
    5. Heat oil and deep fry the vada both sides till onion turns golden brown.
    6. Remove and drain in a tissue paper. Serve hot with tomato ketchup.
    JAVVARISI VADAI RECIPE - STEP BY STEP PICTURES
    • Wash and soak 1/2 cup of white colored, big sized sabudana / sago pearls in water twice. Then soak it in enough water for 4 hours or over night. It doubles and becomes to around 1 cup after soaking.  
    • After soaking, drain the excess water completely. Take 1 cup of soaked sago in a mixie jar. Grind to a coarse paste and transfer to a bowl. Add 1 to 2 tsp of water while grinding based on the need. Do not add more. 
    • javvarisi vadai recipe
    • Add rice flour, salt, finely chopped onion, green chilli, coriander leaves, curry leaves, ginger and grated carrot. Mix well. Check for taste. Vada batter should be thick. It should not be loose, wet and watery. Vada will absorb more oil if the batter is loose.
    • javvarisi vadai recipe
    • Heat oil to deep fry vada. Grease your hands with oil. Make small balls from the batter and keep aside. Take one ball and press in the palm. Shape like masala vada. Shape all the balls and arrange in a plate. Grease your hands whenever needed.
    • javvarisi vadai recipe
    • Heat oil to deep fry. Check the oil temperature by dropping a pinch of vada batter. If it rises to the top immediately, oil heat is right. Now drop 3 to 4 vada per batch. Deep fry in medium flame on both the sides till onion turns golden brown. Remove and drain in a tissue paper. This vada remain white in color. So remove it as soon as onion turns golden brown with a nice smell.
    • javvarisi vadai recipe
    • Enjoy hot crispy vada with tomato sauce.

    Note

    • For variations, you can use grated cabbage instead of onion.
    • Do not add more water to the batter while grinding. Vada absorbs more oil if the batter is watery.
    • Over frying this vada burns the onion. So remove when the onion turns golden brown with a nice smell.

    Try this easy, yummy javvarisi vadai and serve with tomato sauce. Kids would love it !
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