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

Chitra Ganapathy

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.   Sieve maida, baking powder and turmeric powder. Add to egg mixture and mix gently to make a dough. 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.   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. 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. 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. 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.

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Gojju Avalakki Recipe – Karnataka Gojjavalakki / Huli Avalakki

I love to try varieties of poha recipes for our breakfast and dinner. Last week I tried this Karnataka style gojjavalakki recipe (Tamarind poha) for our breakfast. Its an instant and quick fix recipe for breakfast. This is a no onion no garlic recipe too. If you have tamarind paste or soaked tamarind in hand, gojju avalakki can be prepared under 10 minutes. It doesn’t need any side dish too.

 This recipe would be ideal for bachelors and working women to make a quick breakfast and dinner. I referred few Karnataka blogs and YouTube videos and tried this recipe. Gojju avalakki works the best with thick poha. It is coarsely ground and made. But I used thin poha which is also know as paper avalakki in Karnataka. So I have shared the instructions for both the types of poha.

 Soon I will try to share Tamil nadu style puli aval / tamarind poha recipe which is slightly different from this one. Ok, lets see how to make Karnataka special gojjavalakki recipe with step by step pictures.

Gojju avalakki recipe

Karnataka style gojju avalakki recipe

Cuisine: Karnataka

Category: Breakfast

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

To mix in poha Poha / Avalakki / Aval/ rice flakes - 3 cups ( I used thin poha) Tamarind - Big gooseberry size Karnataka style Rasam powder or sambar powder - 1 tbsp Turmeric powder - 1/2 tsp Jaggery – 2 tsp (powdered) Salt - as needed Water - as needed Grated coconut - 1/4 cup ( to garnish) To temper Cooking oil - 1.5 tbsp Mustard seeds - 1 tsp Urad dal - 2 tsp Chana dal - 1 tbsp Peanut - 2 tbsp Curry leaves - Few Asafetida / Hing - 1/4 tsp Red chilli – 1 or 2 ( pinched into 2)

HOW TO MAKE GOJJU AVALAKKI

1. Wash the poha once or twice in water. Drain completely.
2. Take in a wide bowl. Add tamarind extract, sambar powder, turmeric powder, jaggery, salt and hing. Sprinkle some water if needed and mix gently.
3. Mix well and set aside for 5 minutes.
4. In the mean time, heat oil in a kadai. Roast peanuts.
5. Splutter mustard seeds, urad dal, chana dal and roast well.
6. Add curry leaves, pinched red chilli and hing. Saute quickly.
7. Now add the soaked gojju avalakki mixture and mix gently.
8. Cover cook in low flame for 5 to 10 minutes by tossing once in the middle.
9. Switch off the flame and garnish with grated coconut. Serve hot !

METHOD - STEP BY STEP PICTURES

Take the poha in a bowl. If you are using thick poha, grind it coarsely using pulse option in your mixer grinder. If using thin poha, no need to grind it. Proceed to next step. Wash the poha once or twice in water to remove the debris. Drain the water completely and set aside in a bowl. Soak tamarind in 1 cup of water and take the extract.   Add the tamarind extract, turmeric powder, sambar powder/ rasam powder, jaggery, hing and salt. Mix well and rest it for 5 minutes.   In the mean time, heat oil in a kadai. Roast the raw peanuts for few minutes. Now add mustard seeds in the same oil. Let it splutter. Add urad dal, chana dal, pinched red chilli, hing and curry leaves. Saute for a minute.  Add the soaked poha + tamarind mixture to the kadai. Mix gently, check for taste and add more spices, salt if required. Cover cook for 5 to 10 minutes in low flame. Toss it once or twice in the middle. Cook till poha becomes hot. Switch off the flame and garnish with grated coconut. Serve hot and enjoy ! You can eat it as such or serve with coconut chutney.

Note

Do not add more water while soaking thin poha. If you are using thick poha , grind it coarsely and then soak in tamarind water. It helps to soak the poha quickly in less water. Adding more water makes the dish mushy.  You can use Karnataka style rasam powder or sambar powder in this recipe. For variations, you can also add a tsp of roasted sesame seeds powder and mix at the end.

Try this easy, instant Karnataka special gojju avalakki and enjoy !

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Palak Dosa / Spinach Dosa / Keerai Dosai Recipe

Palak dosa / spinach dosa ( pasalai keerai dosai in Tamil) can be prepared in many ways. Today I have shared a simple and instant spinach dosa recipe using dosa batter. You can also call it as "Green dosa". Here we are adding palak puree in dosa batter and make dosa instantly. Follow the steps given in the recipe. You can make bright green colored spinach puree after blanching.

For variations, you can also grind the raw spinach leaves without blanching it. But there may be slight raw smell in the dosa. But blanched spinach puree gives a good taste and flavor. Green color of the dosa is so appealing and make the kids to eat it without compliants. You don't find much difference in taste as well. This palak dosa can be served with coconut chutney, sambar or idli podi. Soon I will try to make palak dosa in different methods. Now lets check out this healthy, colorful instant palak dosa recipe with step by step pictures.

Palak Dosa / Spinach Dosa

Palak dosa / spinach dosa / Keerai dosa in an easy and instant way using dosa batter. 

Cuisine: Indian

Category: Breakfast

Serves: 10 dosa

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Idli dosa batter – 3 cups Palak / Spinach / Pasalai keerai – 1 big bunch / 2 to 3 cups (chopped) Green chilli – 2 Ginger – 1 inch Turmeric powder - 1/2 tsp Sugar - 1 tsp Salt & water - as needed Cooking oil - to drizzle over dosa

HOW TO MAKE PALAK DOSA

1. Wash the spinach / palak leaves.
2. Boil 2 cups of water adding turmeric powder and sugar.
3. Add washed palak leaves and cook for 2 minutes.
4. Remove the blanched palak leaves in a mixie jar and add green chilli, ginger.
5. Grind to a smooth paste adding little water.
6. Add the paste to dosa batter and mix well.
7. Heat a dosa pan and spread a ladleful of palak dosa batter.
8. Make thin or thick dosa as you wish. Drizzle oil, flip over and cook both the sides.
9. Fold and remove in a plate. Serve with coconut chutney or sambar !

METHOD - STEP BY STEP PICTURES

Wash the spinach / palak leaves / pasalai keerai in water till clean without any sand or dust. Boil 2 to 3 cups of water in a bowl adding turmeric powder and sugar. Adding turmeric and sugar helps to maintain the green color of spinach leaves.  Add the washed spinach leaves and cook for 2 minutes. Switch off the flame once the leaves shrink and turns soft. Do not over cook. Remove the blanched leaves in a plate and let it cool.  Transfer the palak leaves to a mixie jar and add ginger and green chilli. Grind everything to a smooth, thick paste adding little water.  Take 3 cups of dosa batter Add the palak puree to the dosa batter. Mix well and check for salt. Add if needed.  Heat a dosa pan and spread a ladleful of dosa batter either thin or thick as you like. Drizzle oil around the dosa once its half cooked. Flip the dosa when the bottom turns golden in color. Cook for a minute, fold and remove.  Serve hot palak dosa with coconut chutney and sambar. I made red coconut chutney with it. Enjoy !

Note

Do not skip turmeric powder and sugar while blanching palak leaves. It helps to retain and enhance the green color of leaves. Add more green chillies and use cumin seeds, 3 garlic cloves while grinding if you like. For variations, you can grind the palak leaves without blanching. But there may be slight raw smell in the dosa.  I used my idli dosa batter. For this I used 5 cups idli rice, 1 cup urad dal and 1/2 tsp of fenugreek seeds. Soak and grind seperately. Mix the batters and ferment overnight. Make idli and dosa the next day.

Try this healthy, yummy palak dosa and enjoy !

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Spicy Besan murukku, Kadalai maavu Kara murukku Recipe

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 !

Instant Besan Murukku Recipe / Kadalai maavu murukku

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

Chitra Ganapathy

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.                                Now sprinkle water gradually and make a smooth, non sticky dough. Make sure dough is not too wet or too hard.  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.  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). 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.    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 !

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Cauliflower Pakoda Recipe / How To Make Gobi Pakora

Cauliflower Pakoda @ Gobi Pakora (In Hindi) 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 / 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

Chitra Ganapathy

INGREDIENTS

Cauliflower / Gobi – 15 to 20 florets Besan flour – 1/2 cup Rice flour – 1/4 cup Cooking soda / baking soda – a big 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. Rest for 10 minutes.
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, crushed fennel seeds and bakings soda. Mix well.  Sprinkle water and mix well to coat the cauliflower pieces with masala. Make sure its not too dry. Rest for 5 to 10 minutes.  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.  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.   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 and absorbs more oil too.  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.

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Potato curry / potato roast can be prepared in many ways. This Tamilnadu brahmin style potato kara kari recipe without onion, garlic is one of the easiest method of making it. It tastes so good with sambar, rasam and curd rice. You can also serve it with lemon rice. This type of potato curry is usually served in weddings ( Kalyana veetu urulaikilangu poriyal)

 Kids would love this potato kara kari if you make it less spicy. If you have boiled potatoes in hand, you can make this kara kari under 10 minutes. No grinding and very less chopping works is needed for this recipe.

I have already shared a Tamil brahmin style urulaikilangu fry recipe in my blog. But this recipe is completely different from that version. I followed this potato kara kari recipe from Jeyashri’s blog and a YouTube video. This kara curry is served in traditional Tamil brahmin weddings( Kalyana veedu). Yesterday I prepared this curry for the first time with slight modifications. I used both besan flour and rice flour along with spice powders.

The smell and the texture of roasted potatoes coated with masala was so appealing and drool worthy. We all loved it. Friends, do try this Tamil nadu style potato roast i.e urulaikilangu kara kari for rice and enjoy !

Check out my another version of no onion, no garlic brahmin style potato fry too!

Also check out my MIL's style potato curry I make for my guests.

And my mom's style potato poriyal with onion, garlic.

Potato Kara Kari / Urulaikilangu kara curry recipe

Potato Kara Kari / Urulaikilangu kara curry recipe - Tamil brahmin style potato roast recipe for rice.

Cuisine: Tamilnadu

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

Boiled potato – 2 big Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal – 1 tsp Curry leaves - Few Red chilli powder - 1 tsp Turmeric powder – 1/4 tsp Hing / Asafetida - 1/4 tsp Salt – as needed Rice flour – 1.5 tsp Besan flour – 1.5 tsp

HOW TO MAKE POTATO KARA KARI

1. Wash and pressure cook potatoes in high flame for 2 to 3 whistles adding required water.
2. Peel the skin and chop into big cubes. Set aside.
3. Mix the spice powders, flours and salt. 
4. Heat oil and splutter mustard seeds, urad,chana dal and curry leaves.
5. Lower the flame completely. Add the mixed powders.
6. Mix quickly without burning. Add the potato cubes and mix well.
7. Cook in medium flame tossing at regular intervals till potatoes get roasted.
8. Switch off the flame. Serve with sambar, rasam or curd rice.

METHOD - STEP BY STEP PICTURES

Wash the potatoes. Cut into two pieces. Take in a pressure cooker and add sufficient water to cover the potato. Pressure cook in high flame for 2 to 3 whistles. Remember potato should not become too soft or mushy. It should be cooked but firm in shape. Open the cooker after the steam is released naturally. Take the potatoes and keep in cold water till it cools down. Peel the skin and cut into cubes as shown in the picture. You can also chop into small sized cubes if you like.  Mix the rice flour, besan flour, red chilli powder, turmeric powder and salt. Mix well. Heat oil in a kadai. Splutter mustard seeds, urad, chana dal and curry leaves. Lower the flame completely. Add the spice mix and mix quickly. Add the potato cubes immediately and mix to coat well. Keep the flame medium and toss the potato gently. Keep tossing and cooking in medium flame till potato is roasted well with a nice golden color on top. Besan and rice flour coating turns crispy. If the curry sticks to the bottom of kadai, scrape it and add to the curry. It tastes so good. I used non-stick kadai, so mine was not sticking to the pan.   Switch off the flame. Serve hot with sambar, rasam and curd rice.  Enjoy !!

Note

Adjust the quantity of chilli powder as per your taste. For variations, you can add besan flour and rice flour at the end, roast till crispy and golden. Make sure you don't burn the spice powders while adding to the hot oil. Keep the flame completely low and add it. Immediately add the potato cubes to avoid burning.

Easy yummy potato kara kari is ready to enjoy with rice !

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