Urlakazanggu Pattani Bonda / Aaloo Muttar Bonda

One  of the old traditional recipe of south indian snack list.
The measurement is given to make around 25-30 bondas.

Ingredients:
Green Peas/ Patchai pattani/ Hara Muttar - 1cup
Aaloo/Potato/Urlakazanggu - 4-5
Onion - 2
Green Chillies - 2
Curry leaves - 2arc
Green coriander
Mustard seeds - 1tbs
Turmeric powder - 1 1/2 tbs (1tbs for mixture & 1/2tbs for batter)
Red chilly powder - 1tbs
Asafatida - 1 pinch
Channa Dhal/Kadala Parupu - 1tbs
Sambhar powder - 1/2tbs
Besan / Kadala Mav/Gram Flour - 21cup
Rice flour/ Arici mav/Chawal atta - 1/2cup
Salt - 1tps for batter and 1 1/2tbs for mixture
Oil - 2cups
Water - 4cups

Method/Vidhiee:
1. Boil the potaotes. Peel of the skin and mash them well.
2. Meanwhile boil the green peas also and par mash them too.
3. In a pan add 1tbs oil. Heat it and add mustard seeds, curry leaves, asafatida.
4. Splutter them now add the channa dhal.
5. Saute it for few seconds and then add onions, green chilles.
6. Saute them till onion turn transparent.
7. Lower the flame and add the potatoes, green peas.
8. Over them add the dry masalas and salt.
9. Mix them well. Increase the flame and saute them well. Till the mixture becomes non sticky.
10. Add green coriander and mix well.
11. Once they are done transfer to a plate and cool them a bit.
12. Make balls of the sizes you wish to and keep aside.

13. If you feel the mixture is sticky after making 2 -3 balls. Touch water or oil and make the balls.
14. In a bowl add gram flour. rice flour, turmeric powder, salt, water 1cup.
15. Mix them well to make a liquid batter.
16. Make sure that the batter is thick not too wattery so that it can be coated  on to the potato balls.

17. Now gently take a ball dip inside the batter and coat.

18. Meanwhile heat oil on a deep frying pan.
19. Coat one ball each time gently and drop slowly on to the oil.

20. Do the same process each time.
21. Never coat before and keep aside.
22. Handle the balls with care and softly. Do not press them.
23. Fry them till they turn golden brown both sides.

Serve them hot with green chutney or tomato sauce or coconut chutney.

Spring Onion Pakoda

Ingredients:
Spring Onions/Vengaya Thaz -  2 bunch
Besan/Kadala mav/Gram flour - 1 cup
Rice flour/Arici mav/Chawal atta - 1/2cup
Green chilly - 2
Ginger - 1 inch
Red chilly powder - 1/2tbs
Chat masala - 1/2tps
Garam Masala - 1/2tps
Salt -1/2tbs
Refined oil - 2cups
Water -2tbs

Method/Vidhiee:
1. Chopped finely the greens and onions of spring onion bunch.
2. Chop the green chillies and ginger also finely.
3. Now in a bowl put in the spring onion, ginger, green chillies.
4. Add gram flour, rice flour, red chilly powder, chat masala, garam masala, salt.
5. Mix well. The water in the spring onion is enough to make the flous stick on to make the mixture.
6. If needed sprinkle 2tbs of water.

7. Heat oil in a deep frying pan.
8. Once the oil is hot lower the heat and sprinkle the onion mixture to fill the oil content.
9. Now raise the flame to medium heat.
10.Turn the sprinkled mixture slowly and turn them.
11. Fry them to crisp pakodas.
12. Once they turn golden brown drain excess oil and transfer them to a bowl.

Serve hot with Tomato sauce. Sure it would become a kids fav snack.

Karra Appam

Well this snack i came to know from of my dear cousin USHA :) A very good cook. I owe her the credits of this snack. As promised to her here i am putting on the recipe for all to be benefited to know the tradiotional snack.
Caution: This a pure oily snack. There is no chance that you can tend to avoid it :)

Ingredients:
Boiled raw rice/ Puzngal Arici - 2 cups
Toor Dal/Thoram parupu - 4tbs
Dry red chilly - 4-5 (You can +/- as per your taste buds)
Water - 3cups
Asafatida - pinch
Salt - 1tbs (As per your taste)
Refined sunflower oil - 25ml
Til oil/Sesame oil - 25ml

Method/Vidhiee:
1. Wash and soak the boiled raw rice and toor dal in 2 cups of water for 3-4hrs.
2. The more time you give them to be in water the softer the batter would turn out.
3. After the soaking period. Drain the water.
4. Grind the rice,dal,dry chillies in a blender along with water as required to make a semi liquid batter.
5. Make sure the batter is not too thin but at same time it can be poured.
6. Add salt, asafatida and mix well.
7. In a deep frying pan add the refined sunflower and til oil. Heat them well.
8. Once you are going to pour the batter lower the heat.
9. Now take a scoop type ladle and pour once scoop on to the oil slowly to the centre of  the oil.
10.You can see that the batter tends to spread in a circle form into layers.
11. Now you can raise flame to medium mode and keep sprinkling oil on to batter from sides of the pan.
12. Once the side up turns to light brown shade turn slowly to another side.
13. Fry for another 1min.

14. Drain excess oil and transfer them on to tissue paper.
Serve hot. It requires not condiments. If you intend to make some condiments check on to my condiments section.

Tip: You can add curry leaves chopped, scrapped and chopped coconut, pinch of jaggery to enhance a sweet soar taste.