I have bookmarked this oven roasted cauliflower at Madhuram's Eggless Cooking quite a long back and this oven roasted spicy cauliflowers are quite a familiar dish for me coz i prepare them often whenever i get a cauliflower, at the same time it goes for less ingredients..Its completely guilt free since its gets roasted in oven..This South Indian style overn roasted cauliflowers goes awesome as an appetizier also as side dish for any sort of rice dishes or else even as snacks with ketchup..I do this often and this time i didnt forget to take some clicks, thanks to Madhu for sharing a spicy and delicious roasted cauliflowers, we love these spicy cauliflower florets as its our family's favourite dish..Sending to Priya & Aipi's Bookmarked Recipes and Srivalli's Kid's Delight-Finger Foods & to Ayeesha's Any One Can Cook and finally to CHampa's Bake Off..



1no  Cauliflower (medium sized,chopped as florets)
1tsp Red chilly powder
2tsp Sambar powder
2tbsp Oil
1tbsp Cornflour
1/4tsp Turmeric powder
Salt

Mix everything along with the cauliflower florets, preheat the oven to 425F, line a baking sheet over a baking pan, gently arrange the spiced florets one by one and bake them for 20-25minutes in middle rack..toss it once or twice while roasting..For crispiness, turn the oven to broil mode for 5minutes and toss once the florets to turn crispy..

Enjoy!

I love savoury biscuits that too along with herbs, i often do these sort of savoury biscuits eventhough we have sweet tooth..This time i tried out some savoury biscuits combining barley flour along with all purpose flour and prepared this cute looking savoury biscuits with finely chopped spring onions spiced up with pepper powder, flax seeds, nigella seeds and few red chilly flakes..This biscuits  tastes excellent when they are served with cream cheese topped with some oven roasted bellpepper chunks or else with guacamole y not either with hummus as an appetizier or either simply with a cup of coffee for snacks..We love it and am sending to CWS-Nigella Seeds guest hosted by Umm, event started by me and to Only Event-Low OIl/LOw Calorie guest hosted by Priya,event by Pari and to Srivalli's Kid's Delight-Finger Foods and finally to Akila's Dish Starts With 'B'.



1cup All purpose flour
1/2cup Barley flour
1/4cup Spring Onions (chopped finely)
1tbsp Nigella seeds
2tbsp Flax seeds
1/2tsp Red chilly flakes
1/2tsp Pepper powder
2tbsp Olive oil
Salt
1tsp Baking powder

Mix the flours, baking powder, salt, pepper powder, chilly flakes, nigella seeds, flax seeds,spring onions in a bowl, add the olive oil and enough water and knead everything together as soft and smooth dough, keep aside for half an hour..

Preheat the oven to 350F,line a baking sheet over a baking tray..Dust and roll this dough as large dish, cut as any shape as u desire with cookie cutters, arrange the biscuits over the baking sheet and bake for 20-25minutes until the crust turns golden brown..let them cool completely..

Enjoy with cream cheese, guacamole or simply with salted butter..

Am back from vacation friends and enjoyed thoroughly with my family...Its bit hard for me to come back home after having a great time there...I was bit lazy to blog and cook after having 15days of full rest..But my passion for blogging pulled me to post this easy breezy tandoori tofu,i prepared sterday with extra firm tofu chunks marinated with a home made tandoori paste and turned them super delicious by using microwave oven cooking..It took just 15minutes to get ready and we enjoyed having this delicious and spicy tandoori tofu after a long..This spicy tandoori tofu suits prefectly for a party menu, as an appetizier or either as a snack..Sending this spicy tandoori tofu bites to Global Kadai - Tofu guest hosted by Jaya Wagle, event started by Cilantro and Srivalli's MEC-Potluck Party& 365Days of Cooking..



2cups Extra firm tofu (cut as u desire)
1tsp Paprika powder

Enjoy hot or with any sauce..

Dahi cutlets are always our family favourites, whenever i prepare them they will get vanished with few hours..This time i tried making some sago cutlet along with some leftover soya kheema i prepared for our yesterday's lunch, i combined the soaked sago and already prepared soya kheema along with some cooked and smashed potatoes to make out some delicious cutlets..This cutlet tastes fabulous, delicious also very easy to prepare, once i pan fried these cutlets i soaked them in a tempered buttermilk topped with tangy and sweet tamarind chutney, we enjoyed having this delicious dahi sago and soya kheema cutlet for our evening snacks..A fantastic snacks to enjoy while its too hot, everyone relished each and every spoon of this yummy dahi sago and soya kheema cutlet..Sending this cutlets to Sharmi's Let's Munch, CWS-Sago guest hosted by Niloufer and to PJ's Scrumptious Delights from Leftovers and to Umm's Iftat Moments..



1cup Soya Kheema (prepared exactly as here)
1/2cup Sago (soaked for 2hrs)
2nos Potatoes (cooked)
1no Onion(chopped)
2nos Green chillies (chopped)
Few curry leaves
1tsp Garam masala powder
1/2tsp Fennel seed powder
1/4tsp Ginger (crushed)
1/4cup Bread crumbs
Salt
Oil for shallow frying

For Dahi:
2cups Buttermilk
1tsp Mustard seeds, urad dal
1tsp Grated ginger
Curry leaves
Few spoons of sweet tamarind chutney
Few Chilly powder
Few Chaat masala

Combine the soya kheema, cooked potatoes, soaked sago, garam masala powder, fennel seed powder, bread crumbs in a large bowl, meanwhile heat few drops of oil and saute the chopped onions, chopped green chillies, crushed ginger and curry leaves until the onions turns transculent..Add this cooked veggies along with the already prepared sago-soya kheema mixture..Mix everything well along with enough salt, make small balls from this mixture and keep aside..Heat the oil for shallow frying,drop gently the already prepared patties and fry on both sides in medium flame until the crust turns golden brown...

Meanwhile let fry the mustard seeds, urad dal, grated ginger, curry leaves in hot oil and keep aside, beat the buttermilk and add the tempered spices and salt, mix well..take this tempered buttermilk in a shallow bowl and drop gently the cutlets..pour the tamarind chutney and springle chilly powder and chaat masala over the soaked cutlets and let them sit in fridge atleast for an hour..

Enjoy!

As told in most of my previous posts, i wont trash anything that much easily and here we cant live without having breads for our breakfast, needless to say the number of stale breads sit sometimes in my bread bag to get cooked, this vada is also prepared with stale bread which happen quite in my kitchen, this time i used some leftover sprouted kala channa and sweet corns to make out this delicious, crispy eventhough its deepfried, somewat healthy vadas for our snacks before few days back, we enjoyed this crispy beauties simply with ketchup for our snacks with a cup of tea, both together works out wonder for our evening snacks..This sprouted channa and corn give a different taste and crunchiness to this simple but yet a quick, easy and delicious crispy vadas....



1/2cup Sweet corn kernels
1cup Sprouted Kala channa (pressure cooked)
6nos Stale bread slices
2tbsp Rice flour
3nos Green chillies (chopped finely)
Few curry leaves
1tsp Fennel seeds
1tsp Ginger (minced)
Salt
Oil

Keep few sweet corns and cooked kala channa aside and ground the remaining sweet corns and kala channa as bit coarse paste, grind the stale bread as fine powder, take the grounded paste together add the rice flour,chopped green chillies, curry leaves, fennel seeds, minced ginger with enough salt and water as vada batter..

Heat oil for deepfrying, make a small ball from the batter, flatten them as we for medhu vadas and make a small hole in the middle and drop gently to the hot oil, fry on both sides until the vada get well cooked..

Serve hot with ketchup..

Pan con tomate is one among the tapas served in a party menu or either as appetiziers everywhere in Spain, this bread sounds similar as the garlic bread, which goes for garlic cloves, ripen tomatoes prepared with salt and some olive oil.. Easy breezy tapas to enjoy anytime also very much flavourful bread i have ever enjoyed..This pan con tomate is one of the simplest, most widely eaten and most famous dishes from Cataluna, a region in Spain..Coming to the tomato bread , its simply prepared with toasted bread or toasted french baguettes and it can be eaten by itself or else served along with cheese, ham or sausage, but we enjoyed having simply without any cheese or meats...

I rarely prepared fritters with sago, coz apart from kheer or puddings with sago none at home love anything with them...With lots of hesitation, i prepared sterday this simple and crispy bonda for our evening snacks with already soaked sagos, idly batter along with crushed pepper and cumin seeds finally mixed along with rice flour, this bonda is quite easy to prepare apart from the soaking time, its completely very quick to get ready within few minutes..With coconut chutney, this sago pepper bonda is definitely a fantastic evening snacks or an appetizier in a party menu..



1cup Sago (soaked for two hours)
1cup Idly batter
2tbsp Rice flour
1tsp Peppercorns
1/2tsp Cumin seeds
Salt
Few curry leaves
Oil for deepfrying

Crush the peppercorns and cumin seeds in a mortar & pestle...Drain the excess of the water from the saoked sago, take this soaked sago along with idly batter,rice flour, crushed peppercorns, cumin seeds, salt and curry leaves, mix everything well, heat enough oil for deep frying, once the oil is hot drop gently the sago-idly batter mixture with a teaspoon, fry on both sides until they turns golden brown..

Serve hot with coconut chutney..

Sometimes with few bread slices we can prepare many delicious dishes na, most of us will agree with me, yesterday while preparing our lunch, i wanted to make some side dish with sweet corns as cutlet, but my vegetable basket was quite empty and i wasnt  able to find out even a single potato..Fortunately my pantry is always filled with bread slices, immediately i soaked few whole wheat bread slices and prepared this delicious cutlet within few minutes..This cutlet is quite easy to prepare also very tasty, which goes prefectly as side dish for rice dishes at the same time for snacks with ketchup..Even if u have some sudden guest, this cutlets will get ready in few minutes and u can serve them along with a cup of coffee..



5nos Bread slices
1cup Sweet corn
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Garam masala powder
1/2tsp Cumin seed powder
Salt
Few curry leaves
Oil for shallow frying

Heat few drops of oil, saute the chopped onions, chopped green chillies until the onions turns transculent and keep aside, soak the bread slices and squeeze out the excess of water...take the bread, sweet corn, garam masala powder, cumin seed powder,curry leaves, salt and sauteed onions, green chillies in a bowl, mix everything well..make a medium sized cutlets from the mixture, heat enough oil for shallow frying, fry the prepared cutlets and cook on both sides until the crust turns golden brown..

Enjoy warm!

Its has been a long i wanted to make out something with a combination of coriander leaves and mint leaves along with cubed tofus as a simple but spicy fritters as an appetizier..Finally i prepared this easy breezy tofu bites with coriander and mint stalks along with ginger, garlic, green chillies,chaat masala, cumin seeds, yogurt, salt and lemon juice..Wat all u need is to grind a grounded masala with those stalks and spices, in which cubed tofus are marinated for more than two hours or for overnite, i always prefer to prepare my marination always overnite..So that this marinated tofus are ready to get shallow fried or baked the next day, i went for shallow frying coz everyone at home wanted to taste this hara tofu cubes even before frying, so i choosed shallow frying as i wanted them to get ready with less minutes, u can also go for baking by preheating the oven to 350F, bake these cubes for 15-20minutes at 350F..These shallow fried tofu cubes tastes fabulous, spicy and we loved it.



250grms Extra firm Tofu (cubed or cut as any shape as u desire)
1cup Coriander leaves stalks (chopped)
1/4cup Mint leaves stalks (chopped)
1tsp Cumin seeds
2nos Green chillies
3nos Garlic cloves
1tsp Ginger (pieces)
3tbsp Yogurt
1/2tsp Lemon juice
1/2tsp Chaat masala
Salt
Oil

Grind the coriander stalks,mint stalks with cumin seeds, green chillies, garlic cloves, ginger, chaat masala, lemon juice and yogurt as fine paste, add this grounded paste to the cubed tofu, mix gently until the tofu cubes get well coated with the grounded green paste...let this cubed marinated tofu cubes sit either for 2 hrs or overnite in fridge..

Heat enough oil for shallow frying..drop gently the marinated tofu cubes to the hot oil, fry them on both sides until they turn golden brown, pick them with a toothpick and enjoy either with hot chilly sauce or with ketchup...

Needless to say about the health benefits of tofu, the famous soya cheese..Its quite a routine for me to get tofu packets whenever i go to nearby Chinese store, this time i was planning to make out something spicy at the same time as a side dish to enjoy along with rice..While going through Divya's space, i got hooked with this chilli tofu which sounds prefect for me to make out immediately with the extra firm tofu i bought...Its really very quick and easy to prepare, i prepared quite like a dry chilli tofu, while Divya went for a gravy like dish..Everyone at home liked this mildly spicy chilli tofu with rice and for dinner along with rotis..Healthy dish to enjoy even as a appetizier,definitely a feast for vegan lovers..I have added more bellpepper cubes and skipped the green chillies which i replaced with chilli sauce in my chilli tofu apart from that i didnt made any changes and followed exactly as like Divya went for this chilli tofu..



1cup Tofu cubes
1no Onion (big & cubed)
1tbsp Ginger garlic paste
3tbsp Tomato ketchup
2tbsp Soya sauce
2tbsp Chilli sauce (can decrease if needed)
2nos Green Bellpepper (cubed)
2tbsp Cornflour
Oil
Few Spring Onions (chopped)

Heat few drop of oil, fry the cubed tofu until they turns golden brown on both sides, keep aside...Heat enough oil in a pan, add the cubed onions and ginger garlic paste, saute until the onions turns transculent and the raw smell goes away, now add the cubed bellpeppers saute for few seconds, keep them crunchy..Add immediately the soya sauce, ketchup,chilli sauce and saute for a minute..finally add the tofu cubes, give a stir..make a thin sauce with cornflour and water, cook until the sauce get thickens..

Garnish with chopped spring onions and enjoy with rice, noodles or rotis..

Need something for snacks prepared with veggies along with stale bread slices, u should give a look to this yummy cutlet with which i prepared with grated bottlegourd and stale bread slices...This cutlet goes for simple ingredients and quite easy to prepare..Fantastic snacks to enjoy along with ketchup also can be a side dish for simple sambar or rasam rice...With usual ingredients and without eggs, this cutlet tastes yummy, a best way to finish the leftover bread slices instead of making bread crumbs or either trashing them...U can also go for any other grated veggies instead of bottlegourd, am damn sure that whoever doesnt like veggies in their menu, will definitely enjoy having this cutlet..



1cup Bottlegroud (grated)
1/4cup Onions (chopped)
4nos Bread slices
2nos Green chillies (chopped)
3/4tsp Garam masala powder
2tbsp Coriander leaves (chopped)
Salt
Oil

Heat few drops of oil, fry the grated bottlegourd until they get slightly cooked, take them in a bowl.. In the same pan,heat again few drops of oil, add the chopped onions and green chillies, saute for few minutes until the onions get transculent, meanwhile soak the breadslices in water,squeeze out the excess of water and keep aside...take the sauteed onions, green chillies, cooked bottlegourd,smashed bread slices along with garam masala powder, chopped coriander leaves, salt..mix everything well...

Make small cutlets out this mixture and shallow fry until they turns brown on both sides, serve hot with ketchup..

My second post which i tried and tasted from Divya's blog is this Garbanzo Fritters, while i was searching something as snacks with chickpeas at her blog,i got this crispy fritters and this fritters are very much similar to the famous chickpeas fritters called falafel, Divya prepared them in Indianized way with our Indian spices and its really very quick, easy, crispy, delicious snacks which get ready in less minutes, tastes marvellous when served along with ketchup or any other spicy chutney for evening snacks..Thanks to Divya for sharing this simple but yet a delicious snacks or appetiziers which can also be a crowd pleaser..U can either use dry chickpeas which can be soaked overnite and pressure cooked or either canned chickpeas to prepare this fritters, i went for the tinned one and its really very easy and quick to prepare this fritters..



2cups Chickpeas (tinned)
1no Onion (chopped)
2tbsps All purpose flour
1tsp Cumin seeds
1/2tsp Coriander powder
3nos Garlic cloves
2tbsp Coriander leaves
Salt
Oil for deep frying

Drain the tinned chickpeas in a strainer, combine the chopped onions, garlic, salt, coriander powder, cumin powder and blend it as coarse paste, add the flour, coriander leaves, mix everything well, make small balls from this mixture, meanwhile heat the oil for deep frying, drop gently the already prepared balls, fry them on both sides until they turns golden brown..

Enjoy for snacks with ketchup..

If u searching for a quick, simple,healthy, filling and a nutritious snacks or side dish, do give a try to this baked version of quinoa patties prepared along with cooked potatoes, chopped spinach and sauteed bellpeppers...This patties tastes fabulous along with ketchup for snacks also as side dish when served along with any rice dishes..This patties get ready within few minutes and this baked version is completely a guilt free dish and anyone can enjoy them without any hesitation..Easy breezy patties will get vanished within few minutes and adding quinoa turned them more healthier also i used quinoa flakes for the crust which turned out more crisper the outer crust...Sending this patties to CWF-Quinoa guest hosted by Priya Mitharwal..



2nos Potatoes (big & cooked)
1/2cup Spinach (chopped)
1/2cup Bellpeppers (chopped)
1/2cup Quinoa (cooked)
2nos Green chillies (chopped)
1no Onion( chopped)
2tbsp Coriander leaves (chopped)
1/2tsp Garam masala powder
1/4cup Quinoa flakes
Oil

Heat few drops of oil and saute the chopped onions along with chopped green chillies until the onions turns transculent, finally add the chopped bellpeppers and chopped spinach, saute everything until the veggies gets shrinks...Meanwhile take the cooked potatoes, cooked quinoa in a bowl along with coriander leaves, salt,garam masala powder..Now add the sauteed veggies to the potatoes, mash everything well and make them as medium sized patties..Preheat the oven to 350F..Roll over the quinoa patties and arrange over a greased baking sheet lined over a baking tray..

Once the quinoa-potato mixture get finished, bake the patties in oven in middle rack for 15-20minutes until the crust turns crisp and golden brown..

Serve warm with ketchup or as side dish!

Yesterday i bought long african variety of raw bananas, after frying some as chips there were some leftovers, i pressure cooked them and i wanted to prepare as podimas but none at home wanted to have them so...My DH asked me to make some crispy vadas for his snacks and i thought of making out some masal vadais or pakodas with those pressure cooked raw banana chunks which i smashed them nicely and add the rolling oats instead of dals, chopped onions, green chillies, fennel seed powder and grated ginger with curry leaves, fried them until golden brown and served along with coconut chutney, needless to say that this vadas were truly super crispy, delicious prefect evening snack to enjoy without any guilt also suits prefectly as side dish with any sort of rice dishes...None at home found the ingredients i used to make out this vadas,when i told them they were surprised to know about the addition of rolled oats....Simple, quick and easy masala vadas quiet different from our usual vadais...



2cups Cooked raw banana chunks
1/2cup Rolled oats
1no Onion(chopped)
2nos Green chillies (chopped)
1/2tsp Fennel seed powder
1/2tsp Grated ginger
Curry leaves
Salt
Oil

Smash as fine paste the cooked raw bananas, add the chopped onions, chopped green chillies, fennel seed powder, grated ginger, salt and curry leaves as thick batter, if its too thick springle few drops of water...Heat enough oil for deep frying... take a small golf ball size dough from the raw banana-oats mixture, flatten them in ur palms, drop gently in hot oil..fry them until they turns golden brown..drain the excess of oil in a paper towel..

Enjoy with chutney or as side dish with any rice dishes..

Who will say to paneer dishes, not me...i always fond for our famous Indian cheese Paneer..I usually love making out paneer dishes in my own way but while going through Sailu's kitchen i got hooked to her easy and simple version of chilli paneer, eventhough i have tried already chilli paneer here..We enjoyed having this super delicious chilli paneer with rotis and we enjoyed having this droolworthy chilli paneer, obviously this chilli paneer goes to T&T-Saliu's Kitchen guest hosted by Lakshmi, event by Zlamushka..U can check Sailu's Chilli Paneer here...


250grs Paneer (cut as cubes)

Sunday went really fast, i have picked a banana blossom from Indian grocery yesterday, eventhough i was planning to prepare some gravies with that fresh banana blossom, my mind went for making out some pakodas with those fresh banana blossom with soaked channadal instead of making pakodas with rice flour and besan flour, this crispy pakodas tastes truly delicious,prefect evening snacks with a cup of tea, its quite a best and better way to feed whoever never like this healthy banana blossom, everyone enjoyed munching this crispy pakodas for evening snacks..Even this pakodas suits prefectly for travelling to munch them..


2cups Channadal (soaked for 2hrs)
1cup Banana Blossom (chopped finely)
1no Onion(big&chopped)
2nos Green chillies (chopped)
1tsp Fennel seeds
1tsp Ginger(grated)
Curry leaves
Salt
Oil

Grind the channadal with fennel seeds as bit coarse paste,grind the chopped banana blossom as fine paste and take together the grounded channadal and banana blossom in a large bowl, add the chopped onions, chopped green chillies, grated ginger, salt, curry leaves to the grounded paste, mix everything well...meanwhile heat the oil, take a golf balled size batter and pinch gently a small quantity of this dough  to the hot oil,continue the process until the batter get finished..fry until they turns golden brown..

Enjoy this crispy pakoda with a cup of tea...

Sometimes we feel like having some crispy snacks na..this pakodas is completely a leftover magic yeah!! i have added all the left over veggies which were laying since a quiet long in my fridge and prepared this pakodas..U can add any veggies to make out this pakodas and am damn sure that this pakodas will definitely vanish within few minutes...Eventhough this crispy pakodas are deep fried but the veggies in this pakodas will make out truly delicious this pakodas, one more easy way to eat veggies and quite a best way to eat veggies that too for picky eaters..A prefect, evening snacks to enjoy without any side dish, sending this crispy pakodas to Sunday Snacks-Healthy Snacks guest hosted by Divya of Dil Se also to MLLA-21th helping guest hosted by Mirch Masala, event by Susan and finally goes to Daisy Blue's CoL-Leftover Delicacies..


2cups Mixed veggies ( i used carrots,spinach,zucchini,broccoli florets eggplants,potatoes,cabbage,onions,french beans chopped everything as small chunks)
2cups Besan flour
1cup Rice flour
1tsp Baking powder
5nos Curry leaves
Salt
1tsp Fennel seeds (crushed)
Oil

In a large bowl, add all the veggies, besan flour, rice flour,baking powder, curry leaves, crushed fennel seeds and salt..springle some water and turn everything as thick paste..

Heat the oil and fry this mixed veggies pakodas in small batches and drain the excess of oil with a paper towel..Enjoy the pakodas with hot coffee..

While i planning to prepare something for this month's Microwave Easy Cooking, the famous microwave cooking event... i wanted to make out something quick,easy,crispy for our evening snacks, after going on through few of my blogger friends, my choice went for Srivalli's brinjal chips which she prepared within few minutes in microwave, actually she have send this microwave brinjal chips for the MEC-Savoury Snacks which i hosted few months back..I enjoyed preparing this easy breezy crispy brinjal chips and we enjoyed having with tomato ketchup also this chips can be served as an appetizier...My little ones relished and finished the whole bowl with ketchup and we just love it...These spicy brinjal chips goes directly to Jayashree's inbox as she is hosting this month's MEC-Celebrating Bloggers,event started by Srivalli..


3nos Brinjals (chopped finely)
1/2tsp Red chilly powder
1/4tsp Pepper powder
Salt
Oil

Toss the finely chopped brinjals with oil, red chilly powder, pepper powder and salt...arrange those spiced brinjal slices as single layer in a plate and cook for 7minutes in high in microwave oven..

Enjoy these crispies with ketchup...

Its was really hard to stay away from my system since a week coz this silly net connection, but somehow i managed to prepare many dishes and tried hardly to forget my favourite space for quiet a week...I got the connection back this afternoon, we guys were really happy to get back our net connection...I have to say my big thanks to all my blogger friends for leaving me their encouraging and lovely words, which boosted me definitely, also i was really happy to see ur mails and comments..Thanks a lot friends...

Voila, am here with some delicious pancakes i prepared before few days back with some tangy oranges which were laying in our fruit basket and none wanted to have them even as salads, i prepared this pancakes and those oranges flied within few seconds and turned as delicious,soft, fluffy also a filling morning breakfast with some hot coffee or chocolate..Needless to say that this pancakes goes to me own event and to JFI-Breakfast guest hosted by Suma, event by Indira and to my own Pancakes event..


1+1/2cups All purpose flour
1/2cup Brown rice flour
2tsp Orange rinds
1cup Fresh orange juice
1/2cup Buttermilk
1/2tsp Baking soda
1tsp Baking powder
1/4cup Brown sugar
Butter or oil

Mix both the flours along with baking powder and baking soda and keep aside...mix the orange juice, buttermilk, orange rinds, sugar and whish everything until the sugar get dissolves..add slowly the wet ingredients to the dry ingredients and turn as smooth and thick batter...

Heat a griddle and generously grease with butter or oil. Pour out batter for pancakes..Cook until the batter looks bubbly on top, flip over and cook the underside. Repeat with remaining batter...

Crispy vadais made with soaked and coarsely grounded channadal along with thin poha prepared with onions, green chillies, ginger, garlic..Yea i have added poha in this crispy fritters just to give a change to our usual masal vadai.. both channadal and poha together works out wonder and they turned this masala vadai extremely crispy and tasty..These vadais suits prefectly for evening snacks with coconut chutney..I prepared this delicious combination  for our evening snacks as i had some sudden visits and  wanted to make out some crispies and went through my pantry where i found some channadal and i soaked them immediately, but they were nt that much sufficient and i finally soaked the thin poha  until they turn soft (its takes few seconds), i drained the excess water and added with the coarsely grounded spiced channadal mixture and fried them as vadais...My friends find it out so crispy and they started discussing about whether i would have added anything specially for the crispyness and i cleared their doubt by saying that i used poha in those crispies, we enjoyed having this spicy, crispy poha vadai..



2cups Channadal (soaked for 2hours)
1cup Poha (thin)
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Ginger (chopped)
2nos Garlic cloves (crushed)
1/4tsp Fennel seeds (crushed)
5nos Curry leaves
 Few Coriander leaves (chopped)
Salt
Oil for greasing

Drain the excess of the water from the channadal and  grind the dal coarsely without adding water, if its too hard to grind just springle few drops of water..now add the chopped onions, chopped green chillies, ginger pieces, crushed garlic,chopped curry leaves, coriander leaves, crushed fennel seeds with enough salt to the grounded batter, meawhile soak the thin poha in a cup of water, once they turn soft drain the excess of water, squeeze out the excess water, add this poha to the channadal mixture and mix everything well.

Heat the oil for deepfrying..make small balls from the vada batter and flatten them..drop gently the flattened vadas to the hot oil and fry until they turns golden brown..