Indian Snacks: Flavorful and Irresistible Bites
Indian snacks are known for their diverse flavors, textures, and ingredients. These Indian snacks are perfect for any occasion, whether you’re hosting a party, looking for a healthy option, or simply craving something delicious. Let’s explore some popular Indian snacks recipes that you can easily prepare at home. Popular Indian Snacks Samosas Samosas are classic Indian snacks made with a crispy pastry filled with a spiced potato and pea mixture. These snacks are perfect for parties and gatherings, offering a flavorful bite that everyone loves. Samosas are a staple in Indian snacks for party menus and are known for their satisfying crunch. It’s a famous north indian food recipes Pakoras Pakoras are delicious fritters made by dipping vegetables like potatoes, or spinach in a seasoned gram flour batter and deep-frying them until golden brown. These snacks Indian style are perfect for rainy days or festive occasions. Pakoras are a favorite in easy indian recipes and are loved for their crispy texture. Bhel Puri Bhel Puri is a popular street food recipes made with puffed rice, sev, vegetables, and tangy tamarind chutney. This healthy Indian snack is light and refreshing, making it a great option for a quick and tasty bite. Bhel Puri is one of the best indian dishes which is a staple in Indian vegetarian snacks for party menus and is known for its delightful mix of flavors and textures. Aloo Tikki Aloo Tikki is a savory potato patty made with mashed potatoes, spices, and herbs, shallow-fried to perfection. This Indian snack is often served with chutneys and yogurt, making it a hit at any gathering. Aloo Tikki is an excellent addition to your collection of Indian snacks recipes. It’s one of the most popular Indian street food recipes. Dhokla Dhokla is a steamed cake made from fermented rice and chickpea batter, known for its light and fluffy texture. This healthy Indian snack is typically garnished with mustard seeds, curry leaves, and grated coconut. Dhokla is perfect for breakfast or as a snack and is a popular choice in easy recipes for snacks. Enhancing Your Snack Experience
To enhance your snack experience, consider exploring related categories that complement these Indian snacks. Adding Indian desserts like gulab jamun and jalebi can provide a sweet ending to your snack time. Incorporating healthy Indian recipes like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering?
The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including easy Indian recipes like dal makhani or biryani can add a touch of authenticity to your meal. Frequently Asked Questions (FAQs) Q: What are some popular Indian snacks recipes?
A: Some popular Indian snacks recipes include Samosas, Pakoras, Bhel Puri, Aloo Tikki, and Dhokla. Q: How can I make easy recipes for snacks at home?
A: To make easy recipes for snacks at home, try dishes like Pakoras and Dhokla. These recipes are simple to prepare and require minimal ingredients. Q: What are some healthy Indian snacks?
A: Some healthy Indian snacks include Dhokla and Bhel Puri. These dishes are nutritious and offer a great way to enjoy snacks without excess calories. Q: Can I prepare Indian snacks for the party in advance?
A: Yes, many Indian snacks for a party can be prepared in advance. Prepare the components ahead of time and assemble the snacks just before serving to ensure freshness. Q: What are some traditional Indian recipes to serve with snacks?
A: Some traditional Indian recipes to serve with snacks include Samosas, Pakoras, and Chutneys. These dishes pair perfectly with snacks, adding balance and flavor to the meal. Conclusion Indian snacks are a delightful way to enjoy flavorful and versatile bites. Whether you’re looking for easy recipes for snacks or healthy options, these dishes will bring joy and satisfaction to your table. So, gather your ingredients, try out these Indian snacks recipes, and create unforgettable snacks with your loved ones. Don’t forget to find vegetarian recipes related categories for more delightful recipes from Manjula’s Kitchen!
By incorporating these snack dishes into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for a quick snack, a party favorite, or a healthy option, there’s an Indian snack recipe to suit every taste. Happy cooking!
This drink is inspired by my absolute favorite drink at KAFE, a hip and healthy restaurant in the beautiful Ubud, Bali. A refreshing combination of mangoes, raspberries, and coconut, this drink rejuvenates and re-hydrates from the inside.I have chosen coconut milk for 2 reasons: 1) it is cooling and calming (and hence decreases Pitta!), and 2) it doesn't violate any of the Ayurvedic food combination rules. If you prefer less viscous smoothies, simply substitute the coconut milk for coconut water.Enjoy this drink on an empty stomach and at least a half hour before a snack or meal.
This is a mildly spiced, refreshing and healthyappetizer. Tomatoes and cucumbers are filled with sprouted moong or flavored cream cheese. It makes an amazingly colorful finger food that is quick & easy to prepare and tastes incredible.
Prepare Sprouts: In a small frying pan, heat the oil on medium heat. Add cumin seeds and as they crack add sprouts, ginger, black pepper and water. Cook for 2-3 minutes until sprouts are tender. Remove pan from heat. Add lemon juice, stir and set aside.
Prepare cream cheese topping by mixing all the ingredients. Set aside.
Cut tomatoes in half and scoop out the seeds creating hollow bowls.
Take cucumber slices and scoop out the seeds, creating small bowls.
Fill all tomatoes and 4 cucumber slices with moong sprouts.
Fill the remaining 4 cucumber slices with cream cheese filling.
Serve and enjoy!
Notes
How to make sprouts
Soak the whole moong for 10 to 12 hours. Water should be about four times more than the Moong.
After soaking moong, it will double in volume.
Drain the water and loosely wrap the beans with the muslin or cheesecloth. Store the soaked beans in a warm dark place
Potato skins are boiled potatoes filled with spicy chickpeas. This is a mouthwatering snack, that looks great and tastes yummy. It is a delicious and healthyappetizer for the people who don’t like to have oily food.
Boil approximately 3 cups of water in a pan over medium high heat; add salt, oil and potatoes.
Cover and cook potatoes till they are tender, which will take approximately 20 minutes. Remove them from the water.
Once the potatoes are cool to touch, scoop out the insides from the center leaving ¼ inch thickness to outside of the potato. Red potato works best for this recipe because they hold their shape nicely.
Set potatoes aside.
Filling
Soak chickpeas for at least 8 hours in 3 cups of water or more.
Boil the chickpeas in 1 ½ cup of water in a pressure cooker over medium high heat. As the pressure cooker begins to steam, lower the heat to medium and cook for 6 minutes.
Add all the spices, mix well and cook for 3-4 minutes over low heat.
Spicy chickpeas should be a thick gravy-like consistency, not dry. As chickpeas cool they will absorb the water. Set aside.
Assembling Potato Skin
Take each potato bowl and coat the inside with one teaspoon of Hari Cilantro Chutney.
Place 2 tablespoons of spiced chickpeas into the chutney coated bowl. Drizzle the top with tamarind chutney.
Potato Skins Recipe: A Delicious Appetizer for Any Occasion
Potato skins, a beloved appetizer, can be transformed into a delectable snack that satisfies both vegan and gluten-free diets, offering a low-fat option perfect for those seeking a healthier indulgence, while still enjoying the savory crunch of chaat-inspired flavors. Potato skins are a classic appetizer loved by many for their crispy texture and delicious toppings. This potato skins recipe offers a simple yet flavorful way to enjoy this dish at home. Whether you’re hosting a party or simply craving a savory snack, learning how to make potato skins will surely impress your guests and satisfy your taste buds.
Step 1: Preparing the Potatoes
Start by scrubbing the potatoes thoroughly under running water to remove any dirt or debris. Since the skin plays a crucial role in this dish, ensure you choose potatoes that are uniform in size and free from blemishes. The ideal potatoes for potato skins are russets or Idaho potatoes, known for their starchy texture, which crisps up beautifully when baked.
Step 2: Baking the Potatoes
Once cleaned, prick the potatoes all over with a fork to allow steam to escape during baking. This prevents them from bursting open in the oven. Place the potatoes directly on the middle rack of a preheated oven and bake at 400°F for about 45-60 minutes or until tender when pierced with a fork. Baking the potatoes ensures they are cooked through while developing that desirable crispy texture in the potato skin.
Step 3: Cooling and Halving the Potatoes
After baking, allow the potatoes to cool for a few minutes until they are safe to handle. Then, carefully cut each potato in half lengthwise using a sharp knife. Use a spoon to scoop out the flesh, leaving about a quarter-inch layer attached to the potato skin. Reserve the scooped-out potato flesh for another use, such as mashed potatoes or potato soup, minimizing food waste.
Step 4: Crisping the Potato Skins
Return the hollowed-out potato skins to the oven, placing them cut side up on a baking sheet. Increase the oven temperature to 450°F and bake the potato skins for an additional 10-15 minutes or until they are golden and crispy. This step ensures that the potato skins develop a satisfying crunch, providing the perfect base for your toppings.
Step 5: Adding Toppings
Once the potato skins are crispy and golden brown, it’s time to add your favorite toppings. Popular options include shredded cheese and dollops of sour cream. Feel free to get creative with your toppings, experimenting with different combinations to suit your taste preferences. Return the topped potato skins to the oven for a few minutes to melt the cheese and heat up the toppings.
Step 6: Serving and Enjoying
Once the toppings are heated through and the cheese is melted and bubbly, remove the potato skins from the oven and transfer them to a serving platter. Garnish with additional chopped herbs, such as parsley or chives, for a pop of color and freshness. Serve the potato skins hot, alongside your favorite dipping sauces, and watch them disappear within minutes!
Tips for Perfect Potato Skins
For extra crispy potato skins, brush the hollowed-out shells with melted butter or olive oil before baking.
To save time, you can prepare the potato skins in advance up to the point of baking them with the toppings. Simply cover and refrigerate the assembled potato skins until you’re ready to bake and serve.
Get creative with your toppings! Try adding cooked ground beef or turkey, diced bell peppers, or jalapeños for a spicy kick.
Variations of Potato Skins
Vegetarian Option: Opt for vegetarian toppings such as sautéed mushrooms, diced tomatoes, and black olives.
Loaded Potato Skins: Go all out with your toppings by adding a variety of ingredients such as chili con carne, guacamole, and salsa for a hearty and flavorful twist.
Tex-Mex Potato Skins: Use Mexican-inspired toppings like shredded Mexican cheese blend, diced avocado, and a drizzle of chipotle mayo for a south-of-the-border flair.
Benefits of Potato Skins
Nutrient-Rich: Potato skins are a good source of fiber, vitamins, and minerals, including potassium and vitamin C. Leaving the skin on maximizes the nutritional benefits of this appetizer.
Versatile: You can customize potato skins with your favorite toppings, making them suitable for various dietary preferences and occasions.
Crowd-Pleaser: Whether served as an appetizer at a party or enjoyed as a snack while watching the game, potato skins are sure to be a hit with guests of all ages.
Frequently Asked Questions (FAQs)
Q: Can I make potato skins ahead of time?
A: Yes, you can prepare the potato skins up to the point of adding the toppings, then cover and refrigerate them until you’re ready to bake and serve.
Q: Can I freeze leftover potato skins?
A: While it’s best to enjoy potato skins fresh, you can freeze any leftovers in an airtight container for up to 1-2 months. Reheat them in the oven until heated through before serving.
Q: Can I use different types of potatoes for this recipe?
A: While russet or Idaho potatoes are traditionally used for potato skins, you can experiment with other varieties such as Yukon Gold or sweet potatoes for a unique twist.
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
Puran Poli is a sweet flat bread with a sweet dal lentil filling. This is a popular bread in the states of Gujarat and Maharashtra. Puran poli is a wonderful breakfast dish, and can also be served as a snack.
¾ cup Toor dal (Ahrar dal) (available in Indian grocery stores)
1 cup sugar
½ teaspoon turmeric
1 teaspoon cardamom powder (elaichi)
¼ teaspoon nutmeg (jaiphal)
Also Needed
Approximately 3 tablespoons oil
Approximately ½ cup of dry whole wheat to roll the bread
Instructions
Filling
Wash and soak the toor dal in two cups of water for at least four hours. Dal will double in volume after soaking. Discard any remaining water.
Add toor dal and turmeric to two cups of water and cook in a heavy pan over medium-high heat. When dal boils, remove the yellow foam from the top. Reduce the heat to medium and cover the pan.
Let it cook for 25 minutes, adding more water if needed. Dal should be very soft and mushy.
Add sugar and cook until the dal looks like paste and starts to hold together. Add cardamom and nutmeg powder and mix well. The dal filling will be very soft and sticky.
Dough
In a bowl, mix whole-wheat flour, all-purpose flour, and oil; add water slowly to make a very soft dough. The dough should not stick to your fingers. Cover the dough and set it aside. Let it rest for at least ten minutes.
Making Puran Poli
Divide both the dough and the dal filling into ten equal parts. The parts of the dal filling should be about 2½ times that of the dough balls.
Roll the dough balls into 2½”-diameter circles. Place one part of the filling in the center of each. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all ten balls. Let the filled balls settle for three to four minutes.
Heat the skillet on medium-high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour.
Lay the balls on the sealed side up and lightly press them into circles about 2” in diameter. Roll the balls gently into 5” circles. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole wheat flour on both sides of the semi-rolled puran poli.
Place the Puran poli in the skillet. When it starts to change color, flip it over. You will notice some golden-brown spots.
After a few seconds, spread one teaspoon of oil on the puran poli. Flip them again and lightly press the puffed areas with a spatula. Flip again, and press with the spatula making sure the puran poli are golden-brown on both sides.
Repeat the same process for the remaining.
Puran poli is ready to be served and it tastes best when eaten hot.
Notes
Tips
1. When cooking the dal, use a large pot to prevent it from boiling over, as this can happen very easily.2. Cooked Puran Poli can be stored for a week in the refrigerator. Re-heat over a skillet or in the toaster oven.VariationPuran Poli can be prepared using Chana dal, however, it has to be cooked for a slightly longer time.
Veggie Pops in Cucumber vase with Green Apple chutney
These appetizers are served in a cucumber vase to make it healthy along with Green Apple chutney. I have used an assortment of veggies (carrot, celery included) to make the veggie bites. Served at the tip of a carrot stick they make great veggie pops that go perfectly with the green apple chutney as accompaniment. Set in a cucumber vase, it has a fresh spring look just right to wet your appetite.
Microwave the potato after piercing it a couple times. Use the potato setting on the microwave or microwave on high until soft about 5mins. Roughly chop the carrot, celery and broccoli. Take in a microwave safe bowl along with about 3 tbsp of water and microwave on High for 4 minutes.
Mash up the potato after removing its skin and keep aside. Drain the other veggies and grate them up. Combine with the potatos. Add the remaining ingredients except bread crumbs and knead.
Make bite size balls of the mixture and flatten on palm to about 1cm thickness. Roll in bread crumbs.
Heat a skillet on medium and coat with oil or oil-spray. Place the flattened balls on the skillet and cook until golden brown. Flip over and cook until the other side is golden brown too. Drizzle oil as needed. Remove on a paper towel. Veggie bites are ready.
Green apple chutney
Combine jaggery and water and heat on med-hi until the jaggery dissolves.
Add tamarind paste and shredded green apple and cook for 1 minuite.
Reduce heat to medium and add the red chili powder, cumin powder and salt.
Let it simmer for about 5 mins and until it thickens to sauce like consistency then turn off the heat.
Putting it all together
Cut about 3 inch piece of cucumber from one end to make the cucumber vase.
Flatten out the narrow end so that the cucumber can rest on the narrow end.
Scoop out the interior fully.
Make V-shaped incisions on the wider end as pictured.
Now cut out about 3 inch long firm sticks out of a carrot. It should be thick enough to hold the veggie bites.
Gently pierce the carrot sticks into the veggie bites and place in the cucumber vase. Decorate with mint leaves.
To serve the chutney, cut about 2 inch piece of cucmber. Slice vertically in half and scoop out the interior. Pat dry and spoon the green apple chutney on it.
Veggie pops in cucumber vase with green apple chutney is now ready to be served!
Notes
Additional NotesNot only do the veggie pops taste great with the chutney, the carrot sticks and cucumber taste great with the chutney as a dip too so the appetizer can be consumed in its entirety. The soft and mildy spiced veggie bites along with the fresh ‘n’ crunchy vegetables complemented by the green apple chutney are sure to set your taste buds rolling.
Wonton Cups with Spicy Carrot and Cheesy Apple Filling
These pretty little wonton cups are perfect for a delicious springtime appetizer. A spicy carrot and potato filling is delicately balanced with the taste of cheesy and crunchy apples. The wonton cup adds just the right amount of crunchiness to this zestful mix of flavors. Serve these for your next party and watch the plate getting emptied out as quick as a wink!
Preheat oven to 350 degrees. Brush oil on both sides of each wonton wrapper. Gently press one wrapper into each cup of a 12-muffin pan. Bake for 7 minutes. Remove from oven and allow it to cool.
To make the filling
Boil potatoes until they are tender
After the potatoes are cool, peel the skin off and mash the potatoes.
Heat the remaining ¼ cup oil in a frying pan. Test the temperature of the oil by adding a fennel seed to the oil; if it cracks right away the oil is ready.
Add fennel seeds and stir fry for half a minute.
Add the onions and carrots in the oil. Stir fry in medium high heat till the onions turn golden brown.
Add the potatoes to the mixture and stir fry on medium high heat till they are light golden brown.
Add salt, cumin powder, ground red pepper and cook for another 4-5 minutes. Adjust salt and red pepper to your taste.
Replace 12 of the baked cups in the muffin pan.
Fill with 2 tablespoons of filling mixture.
Sprinkle with grated parmesan cheese.
Return to the oven and bake at 350 degrees for 17-20 minutes. The wonton wrap will become crisp. (Sometimes oven timings vary; so if the wonton cup doesn’t become crisp in the given time, return to oven for 2-3 minutes. Make sure to wear oven gloves)
Remove from muffin-pan to cool.
Garnish with crunchy sweet apples.
Notes
Notes
Wonton wraps are available in Chinese grocery stores or in Asian vegetables section in regular grocery stores.
You will also need a muffin pan for this recipe. Available in the Baking Section in grocery stores.
Tips
This appetizer is a perfect solution to busy schedules.
Pre-bake the wrappers and store in airtight containers once cool.
Make the filling and store it in the fridge. It is very convenient and quick to bake when guests drop by unexpectedly.
Suggestions
Try adding soybean nuggets to the filling. Boil 10-15 soybean nuggets in water with a little salt. When the soybean nuggets are softened, shred them into little pieces. Heat oil in a frying pan with medium to high heat. Fry the shredded nuggets. Add while potatoes are being fried.
My recipe for this month's contest is Crunchy Bean salad with beetroot and fruits. It is a fresh and healthysalad, and also very quick & easy to prepare. The fruit give this salad a sweet taste.
This dish is a favorite for breakfast or as a light snack in different parts of India. Being raised in Bihar, my mother was very fond of Chudwey. She would often prepare this dish as a special snack for guests to be served with tea. I have grown up loving this recipe and thought I would share it with all of you. This is a quick and easy recipe to make and very delicious.
2cupsthick poha, poha is available in different thickness
1cupgreen peas, I am using frozen
2tbspoil
1tspmustard seedsrai
3cardamomsilachai
1/2tspturmerichaldi
1/4tspred chili powder
1green Chile finely chopped
1tspginger finely chopped
1tspsalt
1tspsugar
1tsplemon juice
2tbspcilantro finely choppedhara dhania1
2lemon slice for garnishing
1/4cupchopped tomatoes for garnishing
Instructions
Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.
Sprinkle turmeric, chili powder and salt and toss with a fork.
Wash and drain green peas and set aside.
Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack. Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.
Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.
Notes
Serve hot with a side of Hari Cilantro Chutney.Tips: Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha.
Til ki Burfi is a healthy, quick & easy way to make home-made sweet snack which can also be offered as a dessert post meal. Its a must try recipe during winters.
Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.
In a non-stick frying pan add heavy cream and milk powder mix it well. Cook over medium-high heat, stir continuously till the mixture starts to bubble.
Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan, until mixture is reduced to thick paste and starts coming together. This should take 8-10 minutes.
Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until mix start looking soft dough.
Lower the heat to low and add sugar and cardamom powder and mix it well. This will become soft in texture after adding sugar.
Keep stirring for 1-2 minutes and bring the burfi back to dough texture.
Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it sit for at leadt two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well.
The burfis will store well in an airtight container, at room temperature for up to 2 weeks.
Rava Idli is a popular South Indian dish. The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious! Rava Idlis can be enjoyed as a snack or as a light meal.
22 green chilies sliced lengthwise and cut in half.
Utensils for Steaming Idlis
Idli stand – this has three to four plates stacked over each other.
Covered pot, large enough to hold the idli stand.
Alternatively, an egg poacher can work just as well,
Instructions
Mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
Add approximately ¾ cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil
Lightly grease Idli plates with oil.
Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
Cover the pot and steam the idlis ten to twelve minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook the idlis, as they will lose their softness and dry out as they cool.
Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mould. The idlis should be spongy and soft.
For The Seasoning
Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds and remove from the heat.Pour the seasoning over the Idlis on the serving plate.
Notes
TipsYou can replace the cabbage with shredded carrots.This recipe will make slightly more than 16 idlis. If you choose, you can make it in two batches. The batter can be prepared all at once; however, you must add the Eno just prior to pouring into the idli stand.Serving SuggestionsServe seasoned Idlis with coconut or cilantro chutney.Serve Idlis with samber (south Indian vegetable soup). Idlis do not have to be seasoned for that.Stir-fry Idlis in the seasoning oil mixture over medium heat for a few minutes. They will turn slightly brown.
Rava Idli is a popular South Indian dish known for its simplicity and delicious taste. Rava Idli is a fantastic option for a quick & easyappetizer or snack, and it also makes for a convenient lunch box suggestion. Rava idli recipe is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made from idli rava, a type of semolina, this dish is easy to prepare and requires minimal ingredients.
Idli rava is coarser in texture compared to regular semolina, giving the idlis a unique taste and texture. In this rava idli recipe, we will explore the process of making rava idli and various tips, variations, and benefits associated with it.
Making Rava Idli: Step-by-Step Guide
Preparation of Batter
To begin rava idli preparation, start by heating a tablespoon of oil in a pan. Add mustard seeds and allow them to splutter. Then, add finely chopped green chilies, grated ginger, and curry leaves for added flavor. Sauté for a few minutes until the raw aroma disappears. Incorporating these spices enhances the taste of rava idli.
Roasting Idli Rava
Next, add idli rava to the pan and roast it for a few minutes until it turns aromatic and light golden brown. Roasting the idli rava adds a nutty flavor to the dish and ensures that the idlis are soft and fluffy.
Preparing the Batter
Transfer the roasted idli rava to a mixing bowl and let it cool slightly. Then, add yogurt and water to the roasted rava and mix well to form a thick batter. Allow the batter to rest for 10-15 minutes to allow the idli rava to absorb the moisture. This step is crucial for achieving the perfect texture in rava idli.
Seasoning the Batter
Meanwhile, prepare the seasoning by heating oil in a small pan. Add mustard seeds, urad dal, and cashew nuts, and fry until the dal turns golden brown and the nuts are lightly roasted. Pour this seasoning over the rava idli batter and mix well. Seasoning adds a depth of flavor to the rava idli and makes it more aromatic.
Adding Baking Soda
Just before steaming the idlis, add baking soda to the batter and mix gently. Baking soda acts as a leavening agent and helps in making the idlis soft and fluffy. However, it’s important not to overmix the batter at this stage to ensure that the idlis remain airy and light.
Steaming the Idlis
Grease the idli molds with oil and pour the batter into each mold. Place the molds in a steamer and steam the idlis for 10-12 minutes or until they are cooked through. Insert a toothpick into the center of an idli to check for doneness. If it comes out clean, the idlis are ready to be served.
Tips for Perfect Rava Idlis
Use fresh idli rava for the best results. Stale or old rava may result in dense and hard idlis.
Adjust the consistency of the batter by adding more water if it’s too thick or yogurt if it’s too thin.
For enhanced flavor, you can add grated vegetables like carrots, peas, or capsicum to the batter.
Serve rava idli hot with coconut chutney or sambar for a wholesome and satisfying meal.
Variations of Rava Idli
Vegetable Rava Idli: Add finely chopped vegetables like carrots, peas, and bell peppers to the batter for a nutritious twist.
Spicy Rava Idli: Increase the quantity of green chilies and add finely chopped coriander leaves for a spicier version of rava idli.
Paneer Rava Idli: Grate paneer and mix it into the batter along with some chopped mint leaves for a rich and flavorful variation.
Masala Rava Idli: Add a teaspoon of garam masala powder to the batter along with some tomatoes for a masaledar twist.
Benefits of Rava Idli
Nutritious: Rava idli is a good source of carbohydrates, proteins, and essential nutrients, making it a wholesome meal option.
Easy to Digest: Since idli rava is made from semolina, it’s easy to digest and is suitable for people of all ages.
Quick and Easy: Unlike traditional idlis, which require fermentation, rava idli can be prepared instantly, making it a convenient option for busy days.
Versatile: You can customize rava idli with different toppings and seasonings to suit your taste preferences.
FAQs about Rava Idli
Can I use regular semolina instead of idli rava?
While you can use regular semolina to make idlis, the texture and taste may vary slightly from traditional rava idli. Idli rava is coarser and gives a unique texture to the idlis.
How long should I steam the idlis?
Steam the idlis for 10-12 minutes or until a toothpick inserted into the center comes out clean. Over-steaming may result in dry and rubbery idlis.
Can I make rava idli without baking soda?
Baking soda helps in making the idlis soft and fluffy. However, if you prefer not to use it, you can substitute it with a pinch of fruit salt or eno.
For more delicious recipes, you can explore other recipes on Manjula’s Kitchen.
Indulge in the perfect blend of almonds and cashews with this delectable dessert. This recipe features roasted and ground almonds combined with creamy butter and a touch of cinnamon, forming the base of delightful almond bakes. Dipped in a rich, cardamom-flavored cashew paste, this sweet snack is not only gluten-free but also incredibly healthy. Ideal for those seeking a nutritious yet indulgent treat, this dessert is a wonderful addition to any gluten-free diet and perfect for satisfying sweet cravings.
Mix all dry ingredients together in a bowl: flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
Add oil and yogurt to the flour mix and mix well. Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
Divide the dough into six to eight equal parts. Using your oiled palm, roll each one into a smooth ball and press flat.
Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
After few seconds, spread ½ teaspoon oil onto the thepla using a spatula. Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides. Remove from heat.
Repeat with the remaining dough, untill they are all done.
Notes
Serving SuggestionsMethi Thapla can be served plain or serve with Plain Yogurt or try with Date and Raisin Chutney, this sweet and chutney can really enhance the flavor.VariationThis recipe uses dry fenugreek leaves, as they are available year-round. But fresh fenugreek leaves are ideal if you can find them. Substitute ½ cup fresh chopped fenugreek leaves for the dry leaves.
The Bourbon Biscuits recipe is a delightful treat made with simple ingredients like flour, butter, sugar, cocoa, and vanilla essence. While this specific recipe is not vegan or gluten-free, it is a versatile snack that can inspire creative variations for those with dietary preferences. Enjoy these homemade biscuits as a delicious dessert or snack option.
The Vanilla Chocolate Triangles recipe on Manjula's Kitchen is a delightful treat that perfectly combines the rich flavors of vanilla and chocolate. These triangles are ideal for serving as desserts or enjoying as snacks. The recipe involves creating distinct vanilla and chocolate layers, making it both visually appealing and delicious. While it is not inherently vegan or gluten-free, it offers a versatile base for customization to suit various dietary needs.
In a bowl, mix the flour, sugar,salt and Add soft butter to make soft dough
Divide the dough into two equal parts.Take one part of dough and add vanilla extract.Mix well.
Now take second part of dough and add cocoa powder.Mix well again.
Keep both dough in refrigerator for half an hour.
After half an hour,Take the both dough and roll out into flat rectangles of 1/4" thickness on a plastic sheet( trim the edges to make them into equal sized rectangles).
Now place the chocolate layer on top of the vanilla layer showing just 1/4" of the vanilla layer on top(This will help you get a clean swirl when you roll it)
After placing it, gently start rolling the layers until you form a log and press the dough on three sides to get triangle shape. Now cover it again with plastic sheet and refrigerate for half an hour. This will make the dough firm and will be easy to cut.
After half an hour remove it from the fridge and cut them into slices of 1/4" thickness.
Place the sliced cookies on a baking tray and bake for 10 – 12 mins. Check after ten mins to note if the vanilla part has turned into light golden color.
If done, remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.
Notes
Note:
Try to make different shapes like squares, spiral, semi circle, heart shapes.
To make heart shapes,roll the dough from both sides in direction of center(after step 5) and keep in refrigerator.
I like chocolate cookies so i use cocoa powder but you can also try different Jam(like strawberry, raspberry), dates and figs (finallychopped) instead of using chocolate dough.
My recipe is Chocolate Squares which is inspired by a recipe from the book Baker's Fiesta by Sangeeta Khanna. I saw this recipe a long time ago and decided it would be perfect for this month's contest. I hope you will like it too. Its a nice dessert that also goes along well as a nice sweet snack.
