Avarakkai Poriyal | Avarakkai Recipe

Avarakkai poriyal recipe with step by step pics. Avarakkai poriyal is a dry dish made with flat beans, a few spices and coconut. It tastes great as a side dish with chapati or with rasam-rice or sambar-rice or kulambu-rice or dal-rice. A Vegan and no onion no garlic recipe. Poriyal is a dry dish from the…

READ: Avarakkai Poriyal | Avarakkai Recipe

Maddur vada is a popular dish from the town of Maddur in Karnataka. Maddur vada is a crispy snack made with rice flour, shoji and spices. A Vegan snack that is perfect to be served with hot coffee/ tea. We can make this vada instantly and it is a perfect evening time snack. If you are health conscious, then you can alternate maida with wheat flour. We can also bake this vada. I prefer baking though it is time consuming,  it is a healthy option compared to deep frying as the baking method consumes less oil. But this recipe is a conventional method of deep frying maddur vada. Usually this vada is either served with coconut chutney or coriander/mint chutney. Kids prefer to relish with ketchup!

Tips for making Maddur Vada

1. We can replace Maida with wheat flour for healthier choice.
2. If you are a spice lover, add a tsp of red chili powder with other ingredients.
3. Onions release moisture so add water only as needed when mixing all the flours and spices.
4. Flatten the vada patties as thin as possible so that it is crispy after deep frying.
5. Make sure the oil is medium hot when you fry the vada so that the vada gets cooked properly and will be light golden brown.

If you like this Maddur Vada, then you can also try other evening snacks recipes

1. Thattai – Thattai is a South Indian snack traditionally made during Krishna Jeyanthi, Diwali and also for Karthigai Deepam. If we have rice flour and urad dal flour, then we can make this thattai very easily and quickly.
2. No onion No Garlic Paruppu Vada – We usually make Paruppu Vada for festivals, functions and as an offering to god. For such occassions while making the vadai, we don’t add onion / garlic and masalas to the vadai, yet this vadai will be Crunchy, Yummy and Flavorful Vadai
3. Pattanam Pakoda – Pattanam Pakoda, a very popular street side snack in Chennai and many cities of TamilNadu. Crispy outside, soft inside this pakoda is so tasty and mouth-watering. Serve with hot tea/coffee and enjoy this delicious snack!

Recipe Card for Maddur Vada:

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Maddur Vada Recipe

Maddur Vada a very popular evening snack in Karnataka. Crispy vada made with rice flour,soji and other spices makes this vada interesting and appetizing. Relish this vada with hot coffee/tea and relish this yummy snack! Learn here how to make this recipe with step by step pictures, instructions and video!

Course Evening Tiffen, Snacks

Cuisine Indian Cuisine, Indian Recipes, Karnataka, South Indian Recipes

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 16 Vada

Calories 110kcal

Author Sowmya Venkatachalam

Equipment

• 1 Mixing Bowl
• 1 Heavy Bottomed Pan

Ingredients

• 1F Cup Rice Flour 1 cup - 250ml
• ½ Cup Semolina (Sooji / Rava)
• ¼ Cu Maida (All Purpose Flour)
• 3 no Green Chili Finely chopped
• 2 tbsp Coriander Leaves
• Few Curry leaves
• 1 Pinch Asafoetida (Asafetida / Hing)
• 1 no Onion Finely Chopped
• ¾ tsp Salt
• 2 tbsp Oil (Hot Oil)
• Water As needed
• 3 cups Oil For Deep Frying

Instructions

• In a mixing bowl, take rice flour, rava, maida, chopped green chili, curry leaves, coriander leaves, hing, salt and chopped onion.
  1F Cup Rice Flour, ½ Cup Semolina (Sooji / Rava), ¼ Cu Maida (All Purpose Flour), 3 no Green Chili, 2 tbsp Coriander Leaves, Few Curry leaves, 1 Pinch Asafoetida (Asafetida / Hing), ¾ tsp Salt, 1 no Onion
  
• Add hot oil and mix everything well.
  2 tbsp Oil (Hot Oil)
  
• Add water little by little and knead it to smooth dough.
  Water
  
• In a zipper, grease oil. Take a lemon size vada dough, using oil greased hands shape the vada dough to a thin vada. Repeat the same for 3-4 vada.
  
• Heat oil in a heavy bottomed pan. When the oil is hot, gently drop 3-4 thinly shaped vada.
  3 cups Oil
  
• Deep fry the vada on both sides in a medium flame till the vada is crispy and golden brown.
  
• Take out the vada and place in paper towel to drain excess oil. Repeat the same for rest of the dough. Relish this delicious Maddur vada with ketchup, mint chutney or coconut chutney!

Video

Nutrition

Serving: 1piece | Calories: 110kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g

Instructions with Step by Step Pictures:

• In a mixing bowl, take rice flour, rava, maida, chopped green chili, curry leaves, coriander leaves, hing, salt and chopped onion.

• Add hot oil and mix everything well.

• Add water little by little and knead it to smooth dough.

• In a zipper, grease oil. Take a lemon size vada dough, using oil greased hands shape the vada dough to a thin vada. Repeat the same for 3-4 vada.

• Heat oil in a heavy bottomed pan. When the oil is hot, gently drop 3-4 thinly shaped vada.

• Deep fry the vada on both sides in a medium flame till the vada is crispy and golden brown.

• Take out the vada and place in paper towel to drain excess oil. Repeat the same for rest of the dough. Relish this delicious Maddur vada with ketchup, mint chutney or coconut chutney!

The post Maddur Vada Recipe appeared first on Subbus Kitchen.

Missi roti recipe – A popular Punjabi roti recipe with a combination of gram flour, whole wheat flour, and spices. No onion no garlic Missi roti recipe with full video and step-by-step pictures.

Next to naan and Tandoori roti, missi roti is a popular Indian flatbread. It is a very popular dish in Punjabi and Rajasthani cuisine. Usually, we make Indian flatbread with whole wheat flour and the Naan is made using plain flour. This one is a mix of whole wheat flour and gram flour, also called kadalai maavu in Tamil and besan in Hindi.

We can pair this with any North Indian-style gravy or a simple dal. I tasted missi rotis in dhabas when we did a road trip from Delhi to Haridwar a few years back. Also, I tasted this in Jaipur many years back. They serve mini missi rotis, smeared with a generous dollop of butter on the top. It comes out soft but personally I feel, it should be served hot. I have posted a video on methi missi roti recipe in Jeyashris kitchen.

Also check out, how to make soft phulkas, Homemade stove -top Garlic naan, Aloo kulcha recipe, and Peshwai naan.

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Missi Roti recipe

Popular Indian flatbread using whole wheat flour and gram flour

Course Dinner, Lunch, Main Course

Cuisine Indian

Keyword Indian flatbread, North indian recipe

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 10 small rotis

Author Jeyashri suresh

Ingredients

• ¾ cup gram flour | besan| kadalaimaavu
• ½ cup whole wheat flour
• 1 tsp cumin seeds
• ¼ tsp ajwain seeds | omam
• 1 tsp red chili powder
• ¼ tsp turmeric powder
• 1 tsp kasoori methi
• 3 tbsp coriander leaves
• Salt as needed
• 1 tsp oil
• Water to knead the dough
• Butter or ghee to spread on the roti

Instructions

• In a bowl add the gram flour, wheat flour, cumin seeds, ajwain, red chili powder, turmeric powder, kasoori methi, coriander leaves an salt.
• Mix well and add water little by little and make a smooth dough.
• Keep this covered for 10 minutes
• Make equal lemon sized balls.
• Take one dough ball and dust it with dry atta. You can use rice flour as well.
• Roll this into a roti.
• I used a lid to make into a perfect round as the edges were cracked. This is very common while making roti using gluten free flour.
• Place the rolled roti on a hot tawa.
• Cook on both sides.
• Take out and show it on open flame for 2-3 seconds.
• This step is to give a dhaba style tandoor touch.
• Apply butter on both sides.
• Serve hot.
• Repeat the same for the rest of the dough.
• Missi roti tastes well with simple dal or any paneer sabzi.

Video

Notes

1. Finely chopped onion can be added to the dough.

2. You can adjust the spices according to your taste.

3. Finely chopped green chili can be added instead of red chili powder.

4. Missi roti can be made gluten-free also, in that case, knead the dough with hot water.

• In a bowl add the gram flour, wheat flour, cumin seeds, ajwain, red chili powder, turmeric powder, kasoori methi, coriander leaves an salt.

• Mix well and add water little by little and make a smooth dough.
• Add 1 tsp of oil and spread it over.
• Keep this covered for 10 minutes

• Make equal lemon sized balls.

• Take one dough ball and dust it with dry atta. You can use rice flour as well.
• Roll this into a roti.

• I used a lid to make into a perfect round as the edges were cracked. This is very common while making roti using gluten free flour.

• Place the rolled roti on a hot tawa.
• Cook on both sides.

• Take out and show it on open flame for 2-3 seconds.
• This step is to give a dhaba style tandoor touch.

• Apply butter on both sides.
• Serve hot.

• Repeat the same for the rest of the dough.
• Missi roti tastes well with simple dal or any paneer sabzi.

The post Missi roti recipe appeared first on Jeyashri's Kitchen.