SPICY PUFFED RICE / MASALA PORI / KARA PORI

INGREDIENTS

3 cups puffed rice (pori)

1/4 cup roasted channa gram/ hurigadle/chutney dal / kadale pappu

1/4 cup peanuts

¼ tea spoon turmeric powder

1 sprig curry leaves

2-3 red chillis

A pinch asafoetida / hing

¼ cup dried coconut cut into pieces

1 tea spoon mustard seeds

2-3 table spoon oil

1 tea spoon chilli powder

1 table spoon crushed garlic

Salt  to taste

METHOD

1.     Heat oil in a pan, fry peanuts and fried gram separately. Keep it aside.

2.      In the same pan, heat more oil, add mustard seeds when they start to splutter, add  curry leaves, red chillies, asafoetida ,garlic and  dried coconut pieces and fry for few seconds.

3.      Now add puffed rice , salt and chilli powder and mix well, fry till the pori becomes crisp.

4.      Mix peanuts , fried channa dal and store it in a air tight container.

5.      Enjoy this snack whenever u want.

OBBATTU /HOLIGE /BOBATLU / PURAN POLI

INGREDIENTS

1 cup tur dal

1 cup jaggery

½ cup grated coconut

2-3 cardamom

1 cup maida

A pinch salt

A pinchturmeric powder

1 cup oil

METHOD

1.      Cook dal with 3-4 cups water in a simmer till dal becomes tender and Drain the dal.

2.      Combine the drained dal with crushed jaggery and grated coconut in a thick bottom pan.cook the mixture till the turns slightly molten. Now add cardamom powder and mix well. Allow the mixture to cool.

3.      Grind the mixture in a mixie or food processor without adding water into a smooth.this will becomes filling (hurana) for obbattu

4.      In a bowl mix maida,wheat flour, turmeric powder and salt and  knead a dough by adding water it should be much softer than chapathi dough. Cover the dough with 3-4 spoon oil and cover the bowl with a damp cloth and rest it for at least 2 hours.

5.      Knead the dough (Kanaka) once more and pinch small balls of dough. Roll the filling into small balls as well

6.      On a greased plastic sheet, roll out the dough balls into circles of 3" diameter using your fingers. Place the hurana  and pinch the dough to close the filling.

7.      Using your fingers, roll the stuffed dough ball into a about 7-8" circles.

8.      Heat a tava. When smoking, grease it with oil. Place the rolled out obbattu on to the tava, cook of both sides by applying oil.

9.      Serve hot with ghee.

NIPPATTU [ A CRUNCHY AND CRISPY SNACK FOR TEA TIME]

INGREDIENTS

2 cups rice flour

1/4 cup roasted channa gram/ hurigadle/chutney dal / kadale pappu1

1 table spoon  red chili powder (adjust according to your spice tolerance)

1/4 cup dry roasted peanuts

1 Tsp white sesame seeds (optional)

1/2 Tsp asafoetida

Salt to taste

1 Tblsp cooking oil to mix the dough

2 cups of oil to deep fry

water to mix into a soft dough

METHOD

1.       Crush the peanuts very slightly to break into 2 or 3 pieces per peanut, do not powder them.

2.       Take rice flour in a wide bowl, add  1 table spoon oil, salt,chillipowder, asafoetida powder, roasted gram, crushed peanuts and sesame seeds if using and mix well.

3.       Add water slowly to the mixture and bring it to a single soft mass. 

4.       Heat the oil on medium heat for deep frying .

5.       Take a small lime sized balls from the dough and flatten it on a aluminium foil or plastic wrap holding the end of the foil in one hand, gently remove the flattened discs and drop them into the hot oil.

6.       Cook the nippattus on medium heat for 2-3 minutes before turning them over. Let it cook for another 2-3 minutes. A good indication is for the bubbles to stop and the oil becomes calm.

7.      Remove the fried nippattus with a slotted spoon, drain the oil and take them on to a plate.

8.      When the nippattus cool down, store them in an air tight jar.