Sabudana Vada (Tapioca-potato dumpling)

This is a snack from Maharashtra, a state in western India. I love their recipes and try to make them when possible. This snack/dumpling/fritter is usually eaten during a fast. The potato and tapioca provides abundant carbohydrate to sustain a fasting! Needless to say this is an excellent rainy day snack. This is usually served with hot chai (tea).

Ingredients:
2 large potatoes- peeled, boiled and diced
2 cups Sabudana (tapioca)-soaked for 2 hrs
1 medium onion, diced fine
1 green chili, chopped fine
2 garlic cloves, minced
1/4 cup peanuts, roasted and coarsely crushed (Optional)
1 tsp amchur powder (raw mango powder
1 tsp cumin seeds
1 tbsp lemon juice an 1 tsp grated lemon rind (this is optional for extra tang)
2 tbsp roughly chopped cilantro
Salt to taste
Water, about 1 tbsp if needed
Oil, for shallow frying, about 1/4 cup

Soak the Sabudana for about 2 hrs (or upto 5 hrs) in just enough water. It will be mushy and soft. In a bowl, mix the potatoes (I dont mash it, I like diced pieces) , onions, chili, peanut powder, amchur powder, cumin seeds, lemon juice, cilantro and salt. The consistency must be such that you must be able form a ball and flatten it wihtout it falling apart. Add water if the mixture is too dry. Alternatively, add some corn flour if too wet.

Heat the oil until it smokes. Make about 1.5” diameter balls and flatten then very gently. Spread a drop of oil on your palm to help flattening. Use a kadai (with a concave curvature) to utilize the least oil possible. Fry then until golden brown.

Sizzling...being shallow fried.

Stacked delicacy!

Chettinad Kuzhi paniyaram

The mold with the wooden pointy spoon

This dish is a Chettinad specialty from Tamilnadu; another variation using the dosa batter. It is typically made in a ‘paniyaram mold’ with depressiont o pour in the batter.

My mother used to frequently make this with the left over dosa batter. In fact, we made this dish together on my parents’ last visit to CA! It is indeed a memorable experience for me.

Ingredients:

1 cup raw rice or sona masoori rice

¾ cup urad dal (white gram lentil)

¼ cup chana dal (split chick pea lentil)- soaked for 30min separately from the rice and urad dal

Coarsely ground pepper and cumin seeds 1 tsp each

Asafetida, 1 tsp

1 tbs roughly chopped cilantro and curry leaves

1 medium onion, diced

1cup grated carrot

2 garlic cloves, minced fine

1 green chili chopped fine 1 tbs fresh grated coconut Salt to taste Water, as needed Oil

Soak the rice and the urad dal for about 2 hours (up to 6 hrs). Coarsely grind them together and let it sit in a large bowl. This is quintessentially the dosa batter.

Now add the chana dal, asafetida, onion, carrot, garlic, cilantro, chili, coconut, salt and a little water (if needed) to make it a nice, pancake-like batter.

Batter poured into the molds to 2/3rds full

Now, heat the ‘paniyaram mold’ over the stove on medium heat. Pour a drop of oil into each mold or spray PAM to prevent sticking. Pour the batter into the depression until it is ⅔ full. Let it cook over medium heat for about 3-5min. Once done, flip them over and let it cook for about 2 min. The cooked side must be brown in color. In order to flip, the mold comes with a wooden pointy stick/spoon, as shown int he picture. You may also use a metal spoon to carefully flip without puncturing the paniyaram.

After flipping

Variation:

You could omit all the veggies and simply use the dosa batter with salt and pepper. The addition of soaked chana dal is my mother’s recipe. It adds protein and is crunchy to bite into.

Onion Pakoda (Onion Pakora)

Growing up, this used to be one of my favorite snacks. It still is, for that matter. This snack is a roadside staple in Chennai! It is very easy and quick to prepare. I like the version with plenty of onions, nice and crispy with less flour. Try it out--this is the best rainy day snack ever.

Ingredients:

1 cup Gram flour Besan
1 cup Rice flour (for crispiness)
1 large red/yellow onion, cut into long stripes 1 tsp Red Chili powder
½ tsp Salt ½ cup hot oil
2 tbs roughly chopped cilantro 1 tbs water, if needed

Heat the ½ cup oil till it smokes.

In a large bowl, combine the onion, cilantro, salt and chili powder. Let it sit for about 15 min until the salt draws out the water from the onion. Add the rice flour, gram flour and 1tbs oil. Don’t add any water yet. Mix well to a moist cookie dough consistency. It must be moist, but not wet. Add some water if not.

Now scoop the dough with a spoon and drop it carefully into hot oil. Deep fry until browned. Drain in a paper towel lined plate. This is usually served with mint chutney or just on its own, as an accompaniment to coffee or tea.