ಉಡುಪಿಯ ಗಟ್ಟಿ ವಡೆ /ಅಕ್ಕಿ ವಡೆ/ Boiled Rice and Rice flour Vada.

These Rice Vadas are very famous and yummy. You go on munch these vadas and get pulled to pop one more.

These Vadas are prepared using Kocchaakki, rice flour or rice, coconut and salt.

Let me 

Things Needed :

Boiled Rice : 1 Cup

Rice flour (Raw Rice flour) : 1 Cup or little more 

Butter :1 Tbs

Coconut gratings : 1 Cup

Salt : To taste.

Oil : 2 Cups : To Fry

Method :

Wash and soak boiled rice for 4 to 5 hours. (In plain water)

Grind it with 1/2 cup of coconut and take it out from the mixi jar.

Add rice flour, remaining coconut, salt and mix it well.

Keep oil for heating. Let it get hot. \

Kneed the rice vada dough nicely and divide them into small portion.

Take a small portion of the dough and pat on your hand and fry in hot oil.

Fry on both side till it is cooked.

Take it out to a kitchen tissue and repeat the same with remaining dough.

Gatti Vada is ready to serve or eat.

Note :

Do not add much water while grinding boiled rice.

Adding more coconut adds to the taste. 

Do not add lots of butter. It might break while frying.

You can also add little jeera while mixing the dough.

Time :

Soaking Rice 5 hours  + grinding 10 minutes + frying 20 minutes.

20 to 25 Vadas can be prepared. (According to size).

Spicy Kasuri Mehti Poori

Spicy Kasuri Methi Pooris are snack food and you can enjoy them having at any time of the day. It goes well with a cup of coffee as snack and you can have them as breakfast with a cup of curd or chutney. We enjoyed eating these spicy kasuri methi pooris for breakfast and dinner. It is good to have when they are hot.

I have tried these pooris many a times and here it is for you all to try.
I have used wheat flour, curd, chilly powder, garam masala powder, jeera, Kasuri methi/dry methi leaves, salt and ghee. Prepared the dough and rolled as pooris immediately and fried in hot oil. Pooris do not fluff much since jeera and methi leaves are added. It taste yummy when they are hot. We had it with tomato chutney and a cup of curd for breakfast and the remaining were eaten as snack with a cup of hot coffee.
Try these pooris and you will definitely like to prepare it again and again.

Ingredients : 

Wheat flour : 2 Cups
Curd : 2 to 3 Tbs
Salt : As required
Kasure methi ; 2 to 3 Tbs
Ghee : 1 Tsp full
Garam Masala powder  : 1/2 Tsp
Chilly Powder : 1/2 Tsp
Jeera/Cumin Seeds : 1 Teaspoon
Turmeric powder : A little
Cooking Oil : 1 Cup

Method :

1. Take a big bowl and add wheat flour, salt, chilly powder and jeera/cumin seeds.
2. Add garam masala powder, turmeric powder, ghee and kasuri methi. (I used everest kasuri methi).

3. Mix all the ingredients and add curd and mix the dough nicely.

4. Kneed the dough well and divide it to small portions. Give a ball shape and press a little.

5. Roll them as pooris.

6. Keep a pan on the fire and heat. Fry on hot oil both sides till it turns golden brown.

7. Take it out from the pan and put it on the kitchen tissue.

8. Arrange in a tray or plate and serve with choice of your side dish.
9. We had it with tomato chutney and curd.

10. We also had these pooris as snack with a cup of coffee.

Note :

Using more or less chilly is optional. Add curd little by little while preparing the dough. Do not add at once. (It might turn mushy).
Time : 30 Minutes
Serves : 3 to 4.

Banana Sweet Fritters.

Banana sweet fritters are easy to prepare, yummy to have and is simple.

Banana fritters are fried sweets that is good for tea time, easy snack in the evening and it satisfies your crave for fried snacks.
It is always better to use ripe banana to get good fritters. It mixes well with the batter.
I have used milk, ripe banana, a little sugar and maida.
Let us see the recipe now :

Ingredients :

Bananas : Ripe Banana : 2
Maida : 1 Cup
Chiroti Rava/Thin Semolina : 2 to 3 Tbs
Jaggery : 2 To 3 Tablespoons
Sesame Seeds : 1 Teaspoon
Milk : 1/2 Cup
Cardamom : 2 to 3 Pods
Salt : A pinch
Cooking Soda : A pinch
Oil :  1 Cup

Method :

1. Take a bowl and put banana (remove the skin) and smash nicely.
 Powder jaggery and mix  all the ingredients nicely. ( Add milk, powdered jaggery, a pinch of salt and sesame seeds).

2 Mix it nicely and add rava and maida. Mix it slowly.
3. Mix it well and keep it aside for 5 minutes. Powder or crush cardamom and add it to the batter and mix it well.

4. Keep a pan on the fire and heat. Add oil and let it get hot. (Medium flame).
5. Add cooking soda and mix it nicely once again.

6. Take a handful of the batter and leave in oil in small portions. Cook till it turns golden brown.

7. Turn the other side and cook.

8. Take out from the oil and put it on a kitchen tissue.

9. Repeat the same and prepare sweet fritters.
10. Serve with a cup of Coffee / Tea or your choice of drink.

Note :

You need to mix all the ingredients nicely.
Cook on low and medium flame.
Adding more sugar is optional.
Add cooking soda at the end. (A pinch of soda is more than enough)
Time : 30 Minutes

Serves : According to the serving.

Channa Dal -Carrot Vada/Vade

Channa Dal Vada /Ambode / Masala Vade is well known fried fritter, that most of us like to have with a cup of coffee /tea/juice or with lunch. It is  a good snack for the evening with a cup of Chai /Tea or Coffee.

Channa dal vada is prepared using Channa dal as main and the other ingredients like onions, coriander, curry leaves, ginger and some time add some leaves like methi, dil etc.
Here I have tried this Masla Vada with carrots and no onions are used here.
These Masala Vada can be prepared during festivals, feast since they have no onion or garlic added.
Yummy Vadas are crispy outside and soft inside, with mild spicy you can enjoy them thoroughly.
Let us see the recipe now :

Ingredients needed :

Chana dal : 1 1/2 Cup
Carrots : 1 Big One
Jeera /Cumin seeds : 1/2 Tsp
Green chilly : 2 to 3
Ginger : An inch
Coriander leaves : 1 Handful
Curry leaves : 8 to 10
Salt : As required
Coconut : 2 to 3 Tablespoons
Cooking Oil : 1 Cup

Method :

1. Soak Channa dal for an hour and remove the water completely Grind it coarsely. Use of water should be very little while grinding.

2. Wash and dry grind curry leaves, green chilly, grated ginger and coriander leaves with coconut pieces.

3. Take a bowl, add ground channa dal, ground chilly mixture and salt
Grate carrot and add it to ground mixture. Mix all the ingredients nicely.

4. Keep a pan on the fire and add oil. Let it get hot.
5. Take a small portion of the ground mixture pat slightly and put it in the hot oil and fry.

6. Let it turn golden brown. Turn the other side and cook the same way.

7. Take out the fried Masala Vada from oil and then put it on the tissue.

8. Repeat the same with remaining Mixture and prepare Masala Vada.
9. Hot Masala Vada is ready to eat or serve.

10.We had it with our lunch.

Note : 

Do not grind into paste consistency. It should be coarse consistency. Do not add so much water while grinding. Vadas might turn soft like bondas and taste might differ. Cook on medium hot oil.
Time : 30 to 40 minutes.
Serves : 20 Vadas can be prepared.

Cabbage - Moong dal Kachori

Moong dal -  dry curry was prepared for the lunch as one of the side dish. As usual some curry was left and I was just thinking of turning the dry curry into some yummy snack.
Suddenly the Kachori came into mind. So it was tried and thats how  we got to have Yummy Kachoris for our evening snack.

Kachoris are very famous in Rajastan., Gujrat and  in most parts of North India. It is also one of the street food in many places in India. It is one of the yummy filling snack too. 
Kachori is always done with moong, aloo or even whole moong. The moong is cooked and spices added to it and then used as stuffing and the outer layer will be normally maida.
Here I have used Rava /thin variety of semolina and the kachori turned as crispy and yummy.
Let us see the The recipe Now :

Things Needed :

Cabbage  + Moong dry curry : 1 Bowl
Chiroti rava /Thin variety of Semolina : 11/2  Cup
Ghee : 1 Tablespoon
Salt : As required
Jeera /Cumin seeds : 1/2 Teaspoon
Oil : 1 Cup

Method :

1. Take a big bowl and add chiroti rava, 1 tbs of ghee, salt and jeera.

2. Mix all the ingredients nicely and kneed the dough well. It should be soft.

3.Now divide the dough into small and roll as small poori.

4. Fill in the dry  curry and bring all the edges to middle and press a little.

5. Flatten a bit and keep the ready to fry kachori on a plate.

6. Prepare the stuffed kachoris and arrange them in a plate.
7. Keep a pan on the fire and add oil. Let it get hot.
8. Now fry the done kachoris one by one on medium and low flame.

9. Let it turn golden brown on both sides.

10. Remove it from hot oil and put it on a kitchen tissue.

11. Fry all the kachoris the same way.

12. Serve Kachoris with ketchup or chutney.

Note :

Remember to use the good curry. It should be completely thick.( No moisture content). Use of wheat flour instead of rava is optional. Use of garam masala to dry curry is optional.
Time : 30 Mintues
Serves : 8 to 10 Kachoris can be prepared.

Preparing Cabbage + Moong Dal Curry

Wash and cut cabbage into very small. 1 Small bowl
Wash and dry roast moong dal and cook till they turn soft.
Now keep a pan on the fire add oil, mustard seeds, jeera and fry. Add curry leaves and green chilly.
Add cut cabbage and fry on low flame. Add cooked moong dal, required salt and stir nicely. Let all the moisture dry completely. Add grated coconut and mix it well.

Let this curry cool completely. Use the cool curry and prepare yummy kachoris.