Maddur Vada ( NoMaida )

Maddur Vada is a fried fritter which has become very famous. It can be prepared in many ways. I have used wheat flour and little semolina/rava and rice flour.

Maddur is a small place near Mandya in Karnataka/India. May be this type of Vada is prepared first time in this place and must have got the name as Maddur Vada. You can lots of vendors selling Maddur Vada even in trains and bus stops.
I have used prestige vegetable cutter to cut onions, curry leaves and green chilly. The vegetable chopper helps to chop onions into thin pieces and it helps very much for mixing all the ingredients.
Let us see the recipe Now :

Ingredients :

Rice Flour : 2 Cups
Wheat Flour : 2 Tablespoons
Rava/Semolina/Medium sized : 1/2 Cup
Onions : 2  (Medium sized)
Green chilly : 2 to 3
Curry Leaves : One handful
Salt : As required
Jeera /Cumin Seeds : 1/2 Teaspoon
Cooking Oil : 1 Cup + 2 Tablespoons

Method :

1. Remove the outer layer of onions and wash it.  Cut it into big pieces ( 1 into 4 )
2. Wash green chilly, curry leaves and keep it aside.
3. Keep a pan on the fire and dry roast wheat flour till the raw smell goes off.  ( 2 to 3 minutes).

4. Take a big bowl and put rice flour and rava/semolina. Add roasted wheat flour to it. Add required salt.

5. Now chop onions, green chilly and curry leaves into small pieces.
( I have used a prestige chopper to chop all the above ingredients).

6 Put all the cut onion mixture to rice flour bowl.
7. Keep a small pan on the fire and put 2 tablespoons of oil. Heat it till its hot.
8. Pour this hot oil on the rice flour and leave it to cool.

9. Mix it well and then add water and prepare thick dough. ( Be careful while adding water).
10. Divide the dough into small portion.

11. Wet /take a drop of oil to your palm, take a small portion of dough and flatten with your fingers.
12. Keep  a frying pan on the fire. Add oil and heat.
13. Fry flattened Madduru vada in low and medium flame. Fry on both sides till golden brown.

14. Remove it from the hot oil and put it on  kitchen tissue.
15. Repeat the same and prepare the remaining vada.

16. Maddur Vada is nice to eat with a cup of coffee or tea or at any time of the day.

Note :

Do not put more water while preparing the dough. It the dough turns watery add little rava or rice flour to make the dough bit thick. Adding more hot oil might turn Vadas very soft and it might break in to small pieces while frying. Adding more onion is optional. Adding garlic to vada is optional.
I have not added garlic, since I do not like it. Let the dough be bit thick. I have used prestige manual chopper to cut onions, chilly and curry leaves. It helps the vegetables cut very thin, easy and avoids messy work.
Time : 30 to 40 Minutes.
Serves : 15 to 20 Maddura Vada can be prepared. According to size.

 

Crispy Chakkuli

Chakkuli /Cripsy Chakkuli/ Muruku/Chakli is loved by almost all people in the world. Crispy chakkulis are very good snack for all the age group. There are varieties of chakkuli available in the shops. But it is always better to eat home made food. Here is a Crispy Chakkuli tried by me. I am sure you all love to have it and do prepare and enjoy each bit of it.

I have used rice flour, thick variety of Avalakki/Aval/Poha and roasted chenna/Hurikadale/Pottu kadale.

Chakkulis are favourite of many and you can munch them at any time of the day. Good for kids snack box, travelling, ladies kitty party, festival or feast and any other type of parties to serve as starters.

We do love chakkuli and I always try different types of chakkuli recipes from different pages /groups whatsapp extra. This particular chakkuli recipe is from Indira Upadya's post in Healthy Home made food. The chakkulis were so inviting and it made me crave for chakkuli.  I did changes according to my taste and prepared chakkuli and they turned out crispy and crunch.We all loved it very much.

Let us see the recipe  :

Ingredients :

Rice flour : 2 1/2 to 3 cups.

Avalakki : Thick :  1 Cup

Roasted Chenna/Huri Kadale/ Pottu Kadale : 1/2 Cup

Butter : 1 to 1  1/2  Tablespoons

Sesame Seeds : 1 Tablespoon

Jeera/Cumin Seeds : 1 Teaspoon 

Chilly Powder : 1 Teaspoon

Salt :As required 

Water : As required 

Cooking Oil : 2 Cups

Method : 

1. Clean and dry grind Avalakki into powder form. 

2. Dry roast chenna slightly and dry grind it when it cools. Keep it aside. Dry roast rice flower for a minute and let it cool. 

3. Take a big bowl and put rice flour, powdered avalakki, powdered roasted chenna.

4. Add Butter, salt, chilly powder, sesame seeds and jeera/cumin seeds.

5. Mix all the ingredients nicely and then add required water slowly and prepare chakli dough. Kneed it the dough well. 

6. Kneed the dough nicely and divide the dough in to small portions.

7. Keep a frying pan on the fire and heat. Add oil and let it get heated. 

8. Take one portion of the chakkuli dough and fill in the chakkuli mould.

9. Press chakkuli on a plate or a wet towel. Put already pressed chakkuli in hot oil.

10. Let it fry on medium heat. Fry on both sides. Remove and put it on a kitchen towel/tissue.

11. Repeat the same and prepare rest of chakkuli.

12. Serve or eat whenever you feel like. Store it once it is cooled in a air tight box/bottle.

Note :

1. Dry grind avalakki into thin powder. Or it might stuck in the chakkuli plate while preparing chakkuli and is difficult to press chakkuli dough.

2. Avalakki absorbs water and the dough might turn hard. Take care of the dough and cover with wet clean towel. ( After preparing the dough). 

3. Kneed the dough well once again while inserting the dough into chakkuli mould. (It should be soft not watery). 

4. Fry chakkuli on medium heat. Fry nicely till they turn golden brown. Turn the other side and fry it. 

Adding more jeera/sesame seeds, chilly powder is optional. 

5. Adding more butter turns the dough very soft and it might absorb more oil. 

6. Try the small quantity first and then try the large quantity. ( Is always better to try small quantity).

7. Add more chilly powder makes the chakkuli very spicy. ( Not that good for kids and elders).

Time : 40 Minutes.

Serves : 25 to 30 Chakkulis can be prepared. (According to shape and size).

Avalakki Chakkuli /Flattened Rice Chakli

ಅವಲಕ್ಕಿ /Flattened Rice/Aval/ Poha or Poa is prepared using the rice. Avalakki chakli/chakkuli/muruku is one of the quick crispy, crunchy fried snack and chakli/chakkuli/muruku is loved by most of us.

Avalakki Chakkuli can be prepared whenever you want it.  

I have used flattened rice, rice flour, salt and curd. 

Chakkuli is one of the famous snack dish that loved by many. It can be munched any time of the day. It goes well with all the time. Kids love to eat chakkuli and is a perfect snack for their tiffin box.Ladies can enjoy this chakkuli during their get together or kitty party, one dish party, picnic and travelling too. Avalakki Chakkuli is good for kids snack box. 

Let us see the recipe Now :

Ingredients 

Thick Avalakki/Poha/Aval/Flattened Rice : 1 Cup
Thick Curd/Yogurt : 2 to 3 Tablespoons
Rice flour : 2 Cups or little more
Chilly Powder : 1/2 Teaspoon
Ellu/Sesame seeds : 1 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Salt : To taste
Butter : 1 Tablespoon
Cooking Oil : 2 Cups

Method :

1. Clean and wash Avalakki/flattened rice and soak mix it with thick curd for 10 to 15 minutes.

2. Grind it in dry grinder with out using water.

3. Put the ground avalakki mixture in a big bowl. Add rice powder, chilly powder, jeera, sesame seeds and salt.

4. Add butter and mix it nicely and prepare dough. Add water if required. Kneed the dough nicely.
5. Keep a pan on the fire and heat. Put oil and let it get hot. (Medium flame).
6. Now put a small portion of the dough and press it in circle shape. Prepare 3 to 4 chakkuli on the plate.

7. Put this chakkuli and fry on both sides. Remove it from the pan once it is done.

8. Put it on a kitchen tissue and let the extra oil absorb by kitchen tissue.

9. Repeat the same with remaining dough.
10. Serve hot Avalakki Chakkuli with a cup of coffee or tea. Store it in a airtight glass bottle.

Note : 

Let the dough consistency be like normal chakkuli dough. Not so hard or very soft. Adding spice more /less is optional. No need to add more butter. It might turn soft and absorb more oil.
Time : 30 Minutes.
20 to 25 Chakkuli can be made. (According to size).

Crispy Mandakki (Murmure) Kadle Puri

MandakkI (Puri ) or Puffed rice is used to prepare many dishes like chats, bhel puri, masala puri or masala mandakki even mandakki unde or puri unde (sweet version) also can be prepared. Puffed rice or Mandakki oggarane is very famous in North Karnataka side. I just tried this snack and we can munch them as it is or try your own version and create your chat.

Mandakki or Puffed rice is used in breakfast cereals, snack food like puffed rice cakes. Mandakki is also used in temples and gurudwaras as Prasad.Mandakki and Menasina bajji from Davanageri in Karnataka is world famous. Likewise Churumuri which is a popular chat which is prepared using  grated carrots, fried or roasted groundnuts, onions and some spices.

Puffed rice is known as Puri or Kadle puri in Kannada, Murumure - Marati, Muri in Assamese and Bengali, Murra or Murmure-Hindi, Mamra - Gujarati, Malaru - Malayalam, Bhuja - Oriya, Pori - Tamil, Fulla - Sindhi and Murmural in Telugu.
Here is a Crispy, yemmy riecipe of Mandakki which you can prepare and store for 2 to 3 days (at least) and go ahead with your creations and tongue licking recipes.

Ingredients 

Mandakki (Puffed rice) : One big bowl. ( 1 Pack ).
Plain Corn flakes.(Any brand) : 2 to 3 cups
Ground Nuts : 1/2 cups
Oil : 3 Table spoons
Salt : as required
Green chilly : 2
Curry leaves : Handful (or more)
Red chilly Powder : 1 Tea spoon
Ingh : a pinch
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Turmeric powder : a pinch or 1/4 Tea spoon

Method :

1. Keep a dry pan on the fire and heat. Roast Mandakki on low flame till they are crisp. Stir gently in between slowly so that it does not get burnt at the bottom.

2. Remove the mandakki once they turn crispy.
3. Keep a small pan on the fire. Put oil and heat. Put mustard seeds and urid dal. Let the mustard seeds spurt.

4. Add cut green chilly and fry till they turn crispy. Now add curry leaves and fry.
5. Add ground nuts and fry till they turn brown. Add ingh and mix it well.
6. Add corn flakes and fry them for 10 seconds.

7. Add Crispy Mandakki and mix it well. Add chilly powder, turmeric powder and salt.
8. Mix all the ingredients well and put off the gas .

9. Shift the ready Mandakki to another bowl. Let it cool.

10. Store this Mandakki in a tight tin or in a bottle.

11. Use this Mandakki to prepare your own chat.

12. You can munch this Mandakki as it is with some coconut pieces too.

Preparation time : 20 minutes 
Servings : 5 to 6

 Note : 

1. Churumuri preparations : Cut onions, tomatoes, grate carrots and green chilly. Mix all this with little coconut and some rasam or sambar powder, lemon juice or mango powder (amechur powder). Add the required mandakki and mix it well and put a nippattu or chips on the top and serve immediately.
2. Bhel Puri : Cut tomatoes, onions, grate carrots, raw mango pieces. Add green chutney (coriander leaves, green chilly) and sweet chutney (dates and jaggery ). Mix it well and add Mandakki and put fried Semiya (Sev) on the top and serve.
 You can add some Chenna ( Huri Kadale) and more ground nuts and have them with some fried mixture. They taste fantastic.