Masala crackers are baked savoury crackers spiced with aromatic masala blend. These crackers are really crunchy, crispy, so light and taste incredible. They are ridiculously easy to make and does not take much of your time to create these beautiful crispy crackers.

These delicious crackers with spiced masala are my favorite snack to serve along with your favourite drink along with a dipping sauce. I also love this crackers with my tea. They also make a perfect appetizer or a quick snack that everyone will love.

These homemade savoury crackers are so delicious. They are amazingly easy to make and turn out so good every time. The dough is super simple with quick kneading and no yeast. The baking time is quick that it gets perfectly baked under 15 minutes. So these can be really whipped up in last minute if you have some sudden or unplanned get together or party.

They are prepared with whole wheat flour, rice flour, maggi masala e magic along with few basic ingredients. They turned out amazingly delicious and super crisp. The crispness is just like the fried Indian snacks Namkee which we prepare during festivals. It’s a perfect snacks to make your tea-time delightful.

This is a super easy cracker recipe. You can engage your little ones when making the crackers and I bet, you will enjoy making it and savoring it as much as we did!

WHY YOU’LL LOVE THESE MASALA CRACKERS

● It’s super easy and quick
● Simple ingredients with no yeast
● It’s a versatile recipe
● Can easily swap the ingredients to make variations.
● Can engage kids in the making and shaping the crackers.
● You can cut them into any shape you want.
● Stays fresh for months over the counter
● So crunchy, crispy, light, flavorful and delicious .
● Its a non-fried crackers hence guilt free.
● Gets perfectly baked under 15 minutes

LETS TALK INGREDIENTS

They’re basically made with minimum ingredients which are pantry staples. Here’s a quick sneak peek of the ingredients used to make this amazingly delicious crispy masala crackers.

● Whole wheat flour for healthier version.
● Rice flour helps in getting a nice crunch and crisp crackers.
● Maggi masala ae magic, the main ingredient of the recipe.
● Baking powder
● Butter for the dough and brushing the crackers before popping inside the oven.
● Onion & garlic powder for the elegant flavor and overall taste of the crackers
● Chilly flakes to spice up the crackers
● Sesame seeds
● Salt for seasoning
● Water for binding the dough

VARIATIONS:

Making crackers at home is super easy. Once you have the basic crackers recipe and master them, you can crank it out any time and also make variations of it by just swapping few ingredients. Here’s some of the variations

Spice – Though I have used maggi masala which is a complete aromatic spice mix, you can use spice of your choice.

Herbs — You can use your favourite herb or mixed of herbs or dried oregano. Fresh or dried herbs can be used. Crackers with herbs are the simplest and most common one. You can also add fresh minced coriander leaves, mint leaves or dill leaves.

Seeds — To make a seeded version of this cracker, you can add your favourite seed or mixed of seeds to the dough and lightly sprinkle the seeds over the brushed crackers. Few seeds that could go perfectly are Sesame seeds, poppy seeds, flaxseed, pumpkin seeds, sunflower seeds etc

Chilly — The crackers can be spiced up with a dash of chilly. I have used chilly flakes in this recipe but you can add a dash of cayenne or minced green chilly to the dough for slightly spicy homemade crackers especially for the grown-ups.

Seasonings — To take the crackers to the next level with an elegant flavor I have used onion and garlic powder. You can use other seasoning as per your plaate preference and availability. Black pepper can also be used as a substitute or Italian seasoning.

Cheese — Cheese in crackers is very common and loved by all. Sprinkle grated cheddar or parmesan cheese in dough or even sprinkle on top for a cheesy crackers.

SUBSTITUTES:

● You can use fresh or dried herbs of your choice or oregano instead of the maggi masala.
● Whole wheat flour can be replaced with all purpose flour and rice flour can be replaced with besan (gram flour) or oats flour.
● Yoi can use ghee (clarified butter) or oil instead of butter.
● Onion powder and garlic powder can be opt out if it is not available.
● You can also use Italian seasoning as a substitute to onion & garlic powder.

I made a simple video of masala crackers for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Masala Crackers Video Tutorial

TIPS FOR MAKING CRISPY CRACKERS:

● Make sure your dough is not too wet or dry. It should be soft and non sticky. Some flour absorb more liquid and some less, it depends upon the quality of the flour. So best thing to do while making dough is to add water gradually.

● Roll out the dough as thin as possible for a crispier crackers.

● Prick the cut-outs with forknor skewer to prevent the crackers from puffing while baking.

● Brush the crackers with butter after you place them on the baking tray before popping them inside the oven for baking. This will give the cracker beautiful golden edges and crunch.

● Rotating the tray halfway through baking allows the crackers to bake evenly and makes the crackers crisp and brown uniformly. This is done because different parts of the oven heat unevenly.

● Once the crackers are out of oven, let the crackers stand in the baking tray for few minutes, then transfer to cooling rack and allow to cool down completely. Allowing the crackers in the baking tray will make the crackers crisp up further as they cool down.

STORAGE

These crackers last for a long time. We only need to store them in airtight container over the counter and it will last for more than month. Storing in airtight container is important or else they’ll lose their crispness.

If the crackers gets soft, they can be crisped up by popping then in the oven for few minutes.

SERVING SUGGESTIONS

These homemade crackers can be served not only with tea/coffee but as a snacks or appetizer with your choice of hummus, guacamole, salsa, a cheesy dip, mayonnaise, ketchup or your favourite dip sauce, soups etc – the options are endless!

So do try the recipe and do not forget to share your thoughts about the recipe with me here.

FEW MAGGI MASALA AE MAGIC RECIPES

Stuffed Masala Pav
Spiced Potato Stuffed Flower Bread
Chicken Potato Masala Fry

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Here’s how to make crispy masala crackers.

Preparation time: 20 minutes
Cooking time: 15 minutes
Yeilds: 35-40

☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml

Ingredients to make masala crackers:

¾ cup whole wheat flour (atta)
¼ cup rice flour
½ tsp baking powder
1 packet maggi masala e magic (see notes)
½ tsp onion powder ( optional)
½ tsp garlic powder (optional)
1 tsp chilli flakes
2-3 tbsp white sesame seeds
¼ tsp salt (see notes)
2 tbsp butter melted or oil/ghee + 1-2 tsp extra for greasing tray and crackers
⅓ cup water (80 ml)

Step by step pictorial instructions to make masala crackers:

In a mixing bowl sieve the whole wheat flour, rice flour and baking powder.

Add in the onion powder, garlic powder, chilly flakes, sesame seeds, maggi masala e magic and salt. Mix all the ingredients together well.

Add in the melted butter. Mix well with hands until you get a crumbly mixture. Add in water gradually and continue mixing until it starts coming together. Knead the dough for about 3-5 minutes until it forms a soft smooth dough. Cover and let the dough rest for few minutes.

Meanwhile preheat oven @180° C for 10 minutes. Also grease baking tray with butter or oil. You can use parchment paper or baking mat.

Divide the dough into portions. Roll them into balls and flatten them with a rolling pin ½ cm thickness. You can roll it thicker too if you like thicker crackers.

If your oven is smaller roll and shape the crackers in batches because you won’t be able to bake all the cookies at a time. Make sure you cover the dough with damp cloth to prevent from drying out.

Using cookie cutter cut the crackers into desired shapes and prick the crackers randomly with a help of a fork or skewer. This will prevent the crackers from puffing while baking.

Using cookie cutter makes the crackers looks fancy and beautiful. If you don’t have cookie cutters, you can just use a knife and cut out square or diamond shapes or use bottle or small container cap to give round shape crackers.

Place the cut-outs onto the prepared baking tray by leaving some space in between each crackers. Lightly brush the crackers with melted butter.

Place the baking tray in the middle rack and bake at a preheated oven @180° C for 10-15 minutes. Since oven temperatures vary the baking time will vary, so keep a close watch. The baking times also depend on the thickness of your crackers. Thicker crackers may take longer to bake through.

Remove the crackers from the oven. Allow to stand in the baking tray for about 5 minutes. Transfer them to a cooling rack and let your crackers cool down completely.

Store them in airtight container.

Enjoy them with your tea/coffee or have it as a snack with your favourite dip.

NOTES:

● Maggi masala can be replaced with herbs. You can use dried or fresh herbs of your choice or oregano.
● Maggi masala has already salt added hence use less salt or totally skip it.
● Whole wheat flour can be replaced with all purpose flour.
● You can use besan (gram flour) or oats flour instead of rice flour.
● Ghee ( clarified butter) or oil can be used instead of butter.
● Since oven temperatures vary, baking time will way so keep a close watch.
● The baking time also depend on the thickness of your crackers. Thicker crackers may take longer to bake through.

Well, if you make this masala crackers, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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Mango masala papad recipe – The classic masala papad recipe takes an interesting and healthy twist with mangoes in this mango season.

Masala papad is a classic Indian starter recipe. In restaurants, they deep fry the papad and serve it with a simple onion-tomato mixture on top. It’s a simple starter but a great crowd pleaser. I have already posted the classic restaurant-style Masala papad recipe in Jeyashris kitchen.

In this mango season, I want to share a healthy and interesting version of masala papad recipe using Raw and Ripe mangoes. You can customise the ingredients according to your taste and availability. Jeyashri’s Kitchen has a wide and unique variety of Mango recipes. This Mango masala papad is a perfect party appetizer. Try this during this mango season and make your party special.

Also check out our Mango piyush recipe, Mango shrikand, Mango dhokla, Mango masala poha

• In a bowl add finely chopped onions, tomato, raw mango, cucumber, cooked sweet corn, grated carrot and beetroot, colored capsicum.
• Now add finely chopped ripe mango.

• Add finely chopped coriander leaves, chaat masala, red chili powder, salt, and green chilies.
• Usually, we don’t add seeds to masala papad, but for a crunch, we are adding them.
• Add pumpkin seeds and sunflower seeds
• Add 1 tsp lemon juice.

• Mix well. Masala papad topping is ready.

• Place cooked papad on a plate. I microwaved the papad. You can deep fry or fire-roast the papad.

• Sprinkle the veg mixture on this
• Serve immediately
• Mango masala papad ready.

Notes:

• You can add chickpeas or rajma to this mango mixture.
• You can microwave the papad or deep fry it, or fire roast it.
• Papad can be replaced with salt crackers | biscuits
• Mango masala papad is a perfect party starter.

The post Mango Masala papad recipe appeared first on Jeyashri's Kitchen.

Oats Tikki recipe – Indian Oats recipes – Healthy Oats tikki recipe – Easy weight loss recipes – Pan-fried tikki recipe with step-by-step pictures with full video

As we know, oats are very rich in fiber. Generally, we make porridge with oats or Overnight oats for breakfast. I have posted Indian Oat recipes in Jeyashri’s kitchen. This one is an easy and interesting recipe with Oats. We make it healthier by adding a few veggies and cooked moong dal.

This Oats tikki is pan-fried and has fibre and protein in it, so you can have this for breakfast or dinner or snack. I can say it contributes to a balanced meal. Usually, we add maida, besan, potato or sweet potato in tikkis for binding. In this Oats tikki recipe, we are adding cooked moong dal for binding.

Also check out our Sprouts tikki, Rajma galouti kebeb, Millet tikki

Print

Oats Tikki recipe

Healthy Pan- fried Oats tikki recipe with moong dal and veggies

Course Appetizer, Breakfast, Dinner, Snack

Cuisine Global, Indian

Keyword healthy recipes, Oats recipes, tea time snacks

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Soaking time 10 minutes minutes

Servings 9 tikkis

Author Jeyashri suresh

Ingredients

• ½ cup Oats use instant or rolled oats
• 1/3 cup moong dal
• ¼ cup grated carrot
• 1 onion finely chopped
• ¼ cup coriander leaves finely chopped
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt as needed
• Oil to cook the tikkis

Instructions

• Wash and soak 1/3 cup yellow moong dal for 15 minutes.
• Cook this for 12-15 minutes in an open pan
• Alternatively you can add ¾ cup of water and pressure cook for 2-3 whistles.
• Powder ½ cup oats into a powder.
• I used quick quick oats, you can use steel cut oats too.
• Add the powdered oats to a bowl
• Add ¼ cup grated carrot, ¼ cup chopped coriander leaves, 1 finely chopped onion, red chili powder, garam masala and salt.
• Drain the water if any from the cooked moong dal and add this to the bowl.
• Mix everything well.
• If you feel the mixture is too loose, powder little more oats and add, adjust the spices if needed.
• Grease your hands.
• Take a lemon sized mixture and make into a patties.
• Add 2-3 tbsp oil in a pan.
• Place the tikkis in it and cook on both sides in medium flame till golden brown.
• Alternatively you can add few drops of oil and cook on a dosa pan too.
• Serve it immediately with green chutney or as a burger patties too.
• I put this inside the wrap along with Laccha onions and some salad greens.

Video

Notes

1. You can add finely chopped cabbage, sweet corn kernels, capsicum or spinach to the tikkis.
2. You can make in big size and serve them as a burger patties
3. This Oats moong dal tikki recipe is a protein-rich healthy one and perfect for diet watchers.

• Wash and soak 1/3 cup yellow moong dal for 15 minutes.

• Cook this for 12-15 minutes in an open pan
• Alternatively you can add ¾ cup of water and pressure cook for 2-3 whistles.

• Powder ½ cup oats into a powder.
• I used quick-cooking oats, you can use steel-cut oats too.
• Add the powdered oats to a bowl.

• Add ¼ cup grated carrot, ¼ cup chopped coriander leaves, 1 finely chopped onion, red chili powder, garam masala and salt.
• Drain the water if any from the cooked moong dal and add this to the bowl.

• Mix everything well.
• If you feel the mixture is too loose, powder little more oats and add, adjust the spices if needed.

• Grease your hands.
• Take a lemon-sized mixture and make it into a patties.

• Place the tikkis in it and cook on both sides on medium flame till golden brown.
• Alternatively you can add few drops of oil and cook on a dosa pan too.

• Serve it immediately with green chutney or as a burger patties too.
• I put this inside the wrap along with Laccha onions and some salad greens.

• Notes:
• You can add finely chopped cabbage, sweet corn kernels, capsicum, or spinach to the tikkis.
• You can make it in big sizes and serve them as a burger patties
• This Oats moong dal tikki is a protein rich healthy one and perfect for diet watchers.

The post Oats tikki recipe appeared first on Jeyashri's Kitchen.

What is Bread Bonda ?

Bread Bonda, an indulgent deep-fried snack, which is utterly crispy bread on the outside and flavor-packed soft filling on the inside. This dish is a twist to the traditional snack, Aloo Bonda which is also known Potato Vada, is flavor-packed with Indian spices. That one bite of these hot and crispy Aloo Bondas will surely make you fall in love with them. 

While You find Aloo Bonda in almost all the tiffin centers and in Many Indian restaurants across Telangana, Andhra Pradesh, Maharashtra, Karnataka popularly served for tea time snack. Bread bonda is more kind of made only at homes. This tea time snack will surely make your day brighter on rainy days. Also, this bread bonda makes a great snack to serve for guests or get togethers. 

What all ingredients do we need ?

For the Covering: Bread slices

For the Stuffing

• Potatoes
• Spices – Turmeric powder, green chilies, salt
• Onion
• Curry leaves
• Cilantro
• Lemon/lime
• Mustard seeds
• Cumin seeds
• Ginger
• Garlic

You can adjust the amount of green chilies, as per your taste. If making for kids, you can avoid adding green chilies and add some grated paneer or cheese.

Please check out more delicious festive treats and tea-time snacks from my blog.

Bebberla garelu

Chegodilu

Odappalu

Makka garelu

Palm jaggery whole wheat biscuits

Perugu wada

Vegan millet cutlet

Vegan potstickers

Print

BREAD BONDA

An indulgent deep-fried Indian snack with crispy exterior of bread and soft spicy potato filling.

Course Appetizer, Snack

Cuisine Indian

Keyword plant based, Tea time snacks

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 Bondas

Author Shravani Abhishek

Equipment

• Pressure cooker
• Deep frying pan / Kadai / Wok
• Skillet

Ingredients

For the covering

• 10 slices Bread

For the stuffing

• 3 Potato boiled and peeled
• 2 tbsp Cooking oil
• 1 Onion
• ½ tsp Mustard seeds
• ½ tsp Cumin seeds
• 1 inch Ginger minced
• 3 cloves Garlic optional, minced
• ½ tsp Turmeric powder
• Salt to taste
• 3 Green chilies finely chopped
• 1 sprig Curry leaves
• 3 tbsp Cilantro finely chopped
• 1 tbsp Lemon / lime juice

For deep-frying

• Frying Oil

Instructions

Prepping

• Boil the potatoes, peel the skin and keep them aside.
• Chop the onions finely, coarsely mince the ginger and garlic, finely chop the green chilies, cilantro.

Let's prepare some flavor-packed Potato stuffing

• Heat a wide skillet, add oil and once its hot add in mustard seeds, cumin seeds and let them splutter.
• Now add in minced ginger minced garlic(if using), curry leaves, chopped green chilies and fry for until raw smell of ginger fades away.
• Now add in finely chopped onions and cook until they turn translucent.
• Add in turmeric powder, salt to taste and give everything a good mix. Gently mash the potatoes with your hands and add them to the onion mixture.
• Give everything a really good mix and cook until have absorbed all the flavors.
• Time to add in finely chopped cilantro, mix it and turn off the heat.
• Now add in lemon/lime juice and mix until everything is well combined.
• Let this stuffing cool down to room temperature. Later divide the stuffing into equal portions and roll them into balls.

Time to make Bread bonda now!!

• Heat the wok / kadai, add oil enough for deep frying.

  Note : Use oil suitable for frying like sunflower or peanut or canola.
• Now trim off the sides of the bread neatly using a knife. Give the bread, a quick dip on one side and take it out.
• Take a broad vessel(wide enough to dip the bread) and add water say 1 inch high. Give the bread, a quick dip on one side and take it out.
• Keep the rolled potato ball on the dry side of the bread and cover it as you squeeze it and roll into ball/ bondas. While shaping, make sure to squeeze out the water too.
• Place the rolled bread bondas on a plate until oil is hot enough for deep-frying.

  Note : Oil shouldn't be fuming hot, else the inside remains uncooked and the outside burns easily.
• Gently slide few rolled bread bondas into the oil at a time and keep turning gently with ladle to ensure even browning. Cook in medium flame to get crispy outside. 
• Drain the deep-fried bread bondas on to a paper towel. 
  

Serving suggestions

• Serve hot bread bondas with the dipping condiments of your choice. We love to have it with szechuan sauce, but these taste great with ketchup or mint chutney too.
• Dig in and Enjoy. Bon Appétit.
  

Notes

• If you are making for the kids, adjust the spice level according to their taste preference.
• If you are comfortable with using diary, then add some grated paneer or cheese to make it more fun for the kids.
• For added nutrition, you can also add in some steamed veggies like carrots, beans, green peas, beetroot to the stuffing.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post BREAD BONDA appeared first on mycurryveda.

How to make Thattai Vadai recipe ?

Thattai Vadai recipe is a popular snack that is quite popular in South India. Also known as Thattai Murukku, thattai recipe, nippattu recipe, nippat and Thattu Vadai. We used to prepare this often for Pongal, diwali, Krishna Jayanthi and other festival.

Ingredients:

• Ponni rice – ½ kilogram
• Roasted Bengal gram – ½ kilo gram
• Red chillies – 15 no’s
• Channa dal – 2 spoons (soaked in water for 15 minutes)
• Salt as required
• Water to grind the rice
• Butter – 50 gram (in room temperature)
• Oil – for deep frying

Steps to cook Thattai Vadai recipe:

1. In a bowl add half kilogram ponni rice, wash twice then soak in water for two to three hours.
2. Next take a roasted Bengal gram in a mixer grinder then grind up to light coarse powder. (Don’t grind a fine powder)
3. Now take soaked ponni rice and drain the water completely, then put into grinder, now add required salt and water then grind.
4. Next grind three spoons of soaked rice and chillies and grind up to semi coarse.
5. After five minutes add semi coarse red chilli paste in a grinder then grind up to fine paste like idly rice batter consistency. (at middle of grinding add required water )
6. Now take another bowl, pour Thattai murukku batter and then add lightly coarse roasted bengal gram powder then mix well.
7. Add butter in Thattai murukku batter and mix well.
8. Now add soaked channa dal and mix well the Thattai murukku batter.
9. It’s a time to check salt and spicy, if required add it now and mix well the Thattai murukku mixture.
10. The dough should be like poori dough consistency.
11. Next take a white cotton cloth, spread in reverse portion of any steel silver plate.
12. Take a small portion of the Thattai murukku mixture and make a ball and spread in the cotton cloth with help of your palm.
13. Make Thattai murukku shape and keep it a plate for deep frying.
14. Use same procedure for until all Thattai murukku dough finished.
15. Make two batches of Thattai murukku and then mix well the remaining dough to avoid hardness.
16. Don’t press much the Thattai murukku ball, just use your palm and finger gently in a Thattai murukku balls.
17. Next switch on the stove place a kadai and pour enough oil for deep frying.
18. Take a pinch of the dough and put into oil whether oil is heated or not.
19. When it is rise up, oil is heated then put Thattai murukku in oil one by one carefully.
20. Now wait for 5 minutes then turn Thattai murukku another side then fry till it become crispy. (Don’t burn the Thattai murukku)
21. Put the fried Thattai murukku in tissue paper to absorb extra oil and then transfer Thattai murukku in to air tight container after cooled completely.
22. Spicy Thattai Vadai recipe is ready to serve.
23. Enjoy this Thattai Snack as evening snack with tea.
24. Thattu vadai or Thattai are crisp fried rice crackers from Tamilnadu cuisine goes well with variety rice and thayir sadam.
25. More Snack recipes from Famous Indian Recipes : Banana chips Recipe | Aloo Bajji recipe | ribbon pakoda recipe | Black sundal recipe | Masala Vada Recipe | Murukku recipe | Ragi murukku recipe

Tips:

• Main thing to notice here in this recipe is consistency of Thattai murukku dough; it should be in correct consistency like poori dough.
• Here i am used butter; instead of butter you can also use hot oil.
• You can also make Thattai murukku shape in milk cover or plastic cover, it will easy to take Thattai murukku in that cover.
• Another one is careful while taking Thattai murukku from cotton cloth takes gently. (Don’t break that Thattai Vadai recipe shape.)

The post Thattai Vadai recipe – how to make thattai Murukku – Thattu vadai, Nippetu appeared first on Famous Indian Recipes.

 Namkeen moong dal is a very tasty and addictive tea time snack which is enjoyed by all age groups .

A popular snack which is sold by major snack brands, in India and abroad this certainly is a Go to snack which most of us will stock at home to just munch on for time pass .

You can also make amazing chaat with this fried moong dal by adding chopped onions ,tomatoes, fresh corriander and dress with some fresh lime juice .

To make namkeen moong dal at home ,you need to have a few pre preparations, but if you plan your work accordingly, this tasty snack can be made just in time for your tea time or the time when kids are back from school.

The key to get perfectly fried moong dal is to pat dry the soaked moong dhal on a cotton cloth until it is totally dry and moisture free . A small amount of moisture also will end in oil splutter while frying which is definitely risky and hazardous.  So take care to dry up the moong dhall before frying.

The fried moong dal is seasoned with basic spices like salt and chat masala ,but you can also add some red chilli powder if you may like. I prefer to keep it plain salted with a hint of chaat masala . 

Ingredients 

Method 

• Wash and soak the moong dal in a bowl of water for 3 to 4 hrs .
• Drain the water through a colander and spread the soaked moong dal on a soft cotton cloth for about 30 mins under shade so that all the moisture is absorbed by the cloth .
• Heat up the oil and fry the moong dal in small batches until it turns crisp and appears golden yellow. Fry in medium flame and be vigilant else it will  burn too quickly .
• To the fried moong dal add salt and chat masala and mix it well .Store it in an air tight container.  Use a dry spoon to use while serving. 
• Enjoy this addictive snack with your tea or a leisure drink with your friends and family.

 Kuzhipaniyaram is a very tasty and delightful savory snack which takes a very important place either for breakfast or evening snacks  in Tamil Nadu.

Kuzhi in Tamil means cavity/depression and paniyaram means snack in general . So Kuzhi paniyaram means a snack with a depression..sounds funny right ? Basically kuzhi refers to the cavity in the mould of the pan which is used to prepare this snack. 

Kuzhipaniyaram is made in a special vessel called as paniyarakal . It is the same pan which is used to make Sweet Appams ,paddu or gunthaponganalu .

I have already shared the other variant of Paniyaram made from regular Idli batter ,but this chettinaad Kuzhipaniyaram is a special recipe where the batter is ground solely for the purpose of making paniyarams.

Some classic recipes using the Paniyaram Kal / Aebelskeiwer Pan 

Jackfruit Nei Appam

Watermelon Nei Appam

Paddu/Gunthaponganalu

Kunukku Paniyaram

Chettinaad is a region in the Sivagangai district in Tamil Nadu (Southern India) . Chettinaad is known for amazing cotton sarees,Athangudi tiles and lipsmacking food with bold flavor profile especially non veg .

Chettinaad cuisine is known for its pungent and spicy flavor and variety of food ranging from main course , snacks to sweets and savories . As much as they are famous for non veg ,there are a lot of vegetarian options as well .

 Kuzhi paniyaram is served with coconut chutney and /or thakali(Tomato) chutney and some piping hot filter coffee. 

Kuzhipaniyaram also known as uppu appam should not be confused with the other chettinaad special known as Vellayappam .

Vellayappam is a totally different recipe and it has been very well explained by my co blogger Radha on her blog who is my partner this month for the Shh secretly cooking challenge ..we are celebrating Chettinaad cuisine suggested by Kalyani of Sizzling Tastebuds. Kalyani has shared a classic recipe Kaigari Mandi which is very delicious and a perfect accompaniment for main course or idli/dosas .

Ingredients 

Method

• Wash multiple times until the water is clear. Soak the rice and lentils with fenugreek in water for 5 to 6 hrs.
• Grind the soaked rice and lentils in a blender or grinder to a fine smooth paste .Batter should be of idli batter consistency not a very runny batter . Let the batter ferment overnight or for 8 hrs . 
• Before making the kuzhi paniyarams , we need to prepare a tempering that will be added to the batter. 
• To prepare the tempering, heat about 2 tbsp oil in a pan and splutter the mustard seeds, followed by the green chillies,  curry leaves and fry the onions if using until they turn pink and soft . Lastly add in the coconut and give a quick stir .Add this tempering along with finely chopped corriander to the batter and mix well . 
• Heat the paniyaram pan and add a few drops of oil in each cavity . 

• Once the pan is well heated ,add the batter to each cavity and remember to fill only 3/4th of the cavity . The batter on cooking will raise and it needs space to swell . So if you fill it to the brim,the batter will overflow making it a mess .
• The paniyarams will develop lot of pores as they are cooking, these pores are perfect indicator of a well fermented batter . Once the batter appears cooked on top ,carefully flip it over and cook the underside until it turns brown and crisp .Cooking has to be on medium flame throughout. 
• Remove the appams /paniyarams from the pan and serve hot with chutney of your choice. 

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 Chiwda is a traditional Maharashtrian snack made during Diwali alongwith the various other snacks. 

Patal Poha chivda is prepared using thin paper variety rice flakes and very easy to make. Hardly uses a few spoons of oil ,making it a healthy choice to indulge.  A perfect snack to compliment a hot glass of coffee or tea . You can make this anytime during the year and store it in an airtight container.  Stays good for almost 10 days. 

Patal poha chivda is made by dry roasting the poha and is seasoned with mild spices and garnished with lots of roasted groundnuts, roasted gram and even cashew nuts .

Having grown up with a lot of Maharashtrian friends around this snack was a regular feature at home and even now I make it frequently but somehow it never made it to the blog .

This time when Poonam suggested Maharashtrian cuisine for our Shhh cooking secretly group,  I planned to make this chiwda with the secret ingredients Green chilli and roasted gram given to me by Aruna and she prepared Khamang kakdi - healthy cucumber salad using the secret ingredients peanut and mustard that I gave her . Poonam's Shakkarpaare is my next in list for 4pm snack. 

Some traditional Maharashtrian snacks from my blog for you all to enjoy 

Cornflakes Chiwda 

Poha Chiwda

Sabudana Chiwda

Thikhat Shankarpaali

Kothimbir Wadi 

Sabudana Wada

 Paneer Tomato grilled sandwiches are a perfect choice for packing in kids' lunch box or even for adults when you want to carry something filling at the same time  not messy to eat on the desk .

You can also serve this as an after school snack or even makes for a perfect light dinner when paired with some warm Italian style Tomato soup . (Recipe source - Priya Iyer's blog)

Paneer takes care of the protein quotient for the day and the tomatoes keep the sandwiches moist and don't let it get too dry and stuffy.  Adding some mozzarella chees gives a nice gooey and melt in mouth texture. 

I love to work with different fillings that go into the sandwich and this is yet another successful attempt as my family loved the flavor and the crisp grilled bread. 

For the spice, I have used only red chilli powder and 1 small green chilli chopped.  Some boiled corn was added for the crunch and tomatoes used were firm and deseeded to prevent the sandwiches from getting soggy .

Some sandwich varieties from my blog that you must definitely try 

Classic Veg Cheese Grill Sandwich 

Peanut Butter Cheese Sandwich 

Paneer Cheese Corn Grill Sandwich 

Chutney Cheese Sandwich 

Mumbai Special Toast Sandwich 

Ingredients 

Method 

• Firstly grate the paneer, crush 3 tbsp of corn kernels with green chilli in a blender and de seed the tomatoes and dice into small cubes. 
• In a mixing bowl mix the Tomatoes, crushed corn , paneer, boiled corn ,chilli powder ,salt, chopped corriander and mix it all well . Let it rest for 5 to 10mins . Our filling is ready .
• Donot let the filling sit for extra time because the tomatoes will release water when mixed with salt and the filling will become soggy .we don't want that 
• Heat the grilling pan,  apply butter on one side of the bread , place some filling on it ,spread grated mozzarella cheese as per your wish ..close using the other slice of bread . 
• Apply some butter to the grilling pan and grill the sandwich on both sides until crisp and golden brown .
• Cut the sandwich into wedges and enjoy .
• If packing for lunch, then place foil paper in the inside of the lunch box ,place the cut sandwiches once they have cooled down .this will prevent the sandwiches from getting soggy .

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