Kadalai Parupu Sundal (Chana Dal, Bengal Gram Snack)

Bengal gram is a very versatile legume. It is used extensively in Indian cooking. Be it is it’s original form or as a flour. It is also roasted and ground with other spices into a powder – like in sambar powder. It lends a distinctive taste to any dish that it is added to. My…

Pachai Payaru Sundal (Mung Bean Snack)

Navrathri is almost upon us. This festival of 9 days/nights is celebrated all over the country, albeit with differences in each region. In the North where I stay, it is meant for fasting and eating simple food. Unfortunately, much of this ‘simple, fasting food’ is deep fried and can pose a health hazard. In South…

Urulaikizhangu Bonda (Batata Vada, Potato Dumplings)

Bonda is comfort food for me. But we rarely made this at home when I was a kid. So, it was always a special treat when it was served. At family weddings, however, this was invariably on the menu for the evening snack (served with coconut chutney). One of the main reasons why I enjoyed…

Urulaikizhangu Bajji (Aloo Pakora, Potato Fritters)

It is now monsoon in India. This is the favourite anytime snack during the rainy season. Accompanied with a hot cup of tea. Of course, this snack is traditionally deep-fried. But the non-oil version is equally great. And goes as well with a herbal cup of tea! I am now so used to having this…

Aloo Tuk (Crispy Potatoes)

I came across this recipe when I was searching for deep fried snacks that I could convert to WFPB. This is an interesting Sindhi snack that uses baby potatoes. One can use regular potatoes too. I recently had lunch with a Sindhi friend and she served taro root tuk (arbi, chembu tuk). Delicious. I am…

Morappam

Morappam is a very popular evening snack in Kerala. A close cousin of morappam is kuzhi paniyaram from Tamizhnadu. Both are very similar. In my young days, this was made quite often in my home. However, it does require a special vessel (appa karol) to prepare this. Traditionally, this is a deep fried snack. In…

Maddur Vada (Rice And Whole Wheat Medallions)

This is a Kannada recipe. I understand that this vada derives it’s name from the town of Maddur, the place of its origin. Whatever the case may be, this is a delicious vada. Traditionally, it is deep-fried, but it does not have to be done so. With an air-fryer or oven, it is possible to…

Medu Vada (Split Black Lentil Medallions)

Medu vada is my all time favourite snack. Not only mine, also most South Indians. All we need is an excuse to make this snack. It is so tasty that it has been adopted all over the country. It is a deep-fried snack, but can also be made with no oil at all. The oil-free…

Paruppu Vada (Gram Medallions)

South India has a large variety of vadas, though many other Indian states also have their own versions. Vadas are basically savoury¬† (a few are sweet too) medallion shaped snacks that can be consumed anytime, particularly at tea-time. Some have a hole in the centre, akin to a doughnut. The most popular vada is Medhu…