Vegetarian Recipes - Snacks
The following are some of the very popular vegetarian snack recipes enjoyed by people from all over India.
Ingredients:
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Urad daal 4 cups
Rice 1 cup
Coconut 1 tbsp grated coarsely
Ginger grated 1 tsp
Coriander leaves 2 tbsp chopped finely
Ajwain (Carom) seeds 1 tsp
Whole pepper corns 8-10
Oil to deep fry
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Procedure:
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Wash and soak daal and rice seperately in plenty of water overnight.
Drain, grind to a smooth batter using a little water, if required.
Do not make the batter thin. It should be thick enough to shape vadas.
Mix all the ingredients and beat well with hand to incorporate air.
Heat oil in a heavy bottomed pan.
Apply a little water to wet your palm and take a big lemon sized lump on fingers, palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for the batter left.
Fry 5-6 at a time on medium flame, depending on the size of the fry pan.
Drain them on a paper towel.
Serve hot with Coconut Chutney and Sambhar, or accompany with Idli.
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Ingredients:
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Sago(Sabudani or Tapoica) 1 cup dry (available in Indian Grocery Stores)
Coconut grated 1/4 cup
Green chillies 5-6 chopped finely
Potato 1 peeled and chopped finely
Coriander leaves 2 tbsp chopped finely
Lime juice 1 1/2 tsp
Curry leaves 1 stalk chopped
Roasted Groundnuts 3/4 cup peeled and crushed coarsely
Cumin seeds 1 tsp Asafoetida 2 pinches
Oil 2 tbsp
Sugar 1/2 tsp
Salt to taste
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Procedure:
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Wash sago gently in water. Remove excess water. Cover and keep aside for 2 hours.
Loosen the sago and break lumps, if any with fingers.
In a mixing bowl, add the coarsely ground groundnuts, coconut, sugar, salt and lime juice.
Add this to the soaked sago and mix well a spoon/spatula.
Heat oil in a non-stick sauce pan, add the cumin seeds and asafoetida, when turned golden brown, add the potatoes and stir fry till tender.
Add green chillies and stir.
Add sago mixture and stir gently till uniformly mixed.
Cover and cook for 5-8 minutes on very low flame, frequently stir in between.
When the sago grains become transparent and soft, add coriander and mix.
Serve hot, with hot tea or coffee.
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Ingredients:
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Besan (Gram flour) 2 cups
Coriander ground 2 tsp
Cumin ground 1 tsp
Ajwain (Carom seeds) 1/2 tsp (optional)
Yoghurt 2 tbsp
Coriander leaves chopped 1 tbsp
Turmeric 1/4 tsp
Red Chili powder 1/2 tsp
Baking Powder 1/4 tsp
Cold Water 3/4 cup
Salt to taste
Vegetables :
Onion 1 small, Potato 1 small, Eggplant 1 small or a mixture of the three
Oil for deep frying
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Procedure:
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Mix all the dry ingredients in a bowl.
Beat in the yoghurt, then the watrer, to form a thick, smooth batter. beat it well and allow it to stand for 15-20 minutes.
Peel the veggies and cut them into slices 1/8th inch thick. Dip them in a bowl of water. drain and pat dry before use.
Heat oil for frying in a wok or deep fryer.
Beat the batter lightly again. Dip each piece of veggie in the batter to coat lightly, and fry until golden brown. Drain on a paper towel.
Serve hot with Coconutor Mint Chutney.
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Ingredients:
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Parched rice (Avalakki) 1 cup
Jaggery crushed 2 tbsp
Tamarind juice 1/2 cup
Sambhar powder 1 tsp
Red chilli powder 1/2 tsp
Groundnuts 1 tbsp
Urad Daal 1/2 tsp
Mustard Seeds 1/2 tsp
Asafoetida 2 pinches
Sesame seeds 2 tsp
Turmeric powder 1/4 tsp
Curry leaves 6-8
Coriander 1 tbsp chopped finely
Coconut grated 1 tbsp
Oil 2 tbsp
Salt to Taste
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Procedure:
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Wash the Avalakki (parched rice) in water. Cover and set aside.
Roast the seasame seeds and dry grind to a fine powder.
Heat oil in a pan. Add mustard seeds, urad daal, groundnuts, curry leaves, asafoetida and turmeric powder to the oil.
When the groundnuts turn golden color, add the tamarind pulp and crushed jaggery. Stir well.
Now add the seasame powder, sambhar powder, red chilli powder and mix well.
Add the washed Avalakki (parched rice) and stir gently so that the everything mixes well.
Cover and cook for a few minutes. Turn off the heat.
Sprinkle grated coconut and finely chopped coriander.
Serve hot ( with a cup of hot tea, if desired).
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Ingredients:
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Soji (semolina) fine 1 cup
Plain flour 1/2 cup
Buttermilk 2-2 cups
Onions finely chopped 2 tbsp
Coriander finely chopped 1 tbsp
Green chillies finely chopped 1-2
Curry leaves 4-6 finely chopped
Cumin seeds tsp
Soda bicarb 1/8 tsp.
Salt to taste
Oil cup
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Procedure:
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Mix the soji, plain flour and buttermilk to form a slightly thick batter.
Add more buttermilk if necessary.
Add the finely chopped onions, coriander and green chillies, cuminseeds, salt and soda bicarb and mix well.
Set aside for 20 - 30 minutes.
Heat tava/griddle and pour 1 large spoon of batter on it.
Spread gently with the back of the spoon to make it as thin as possible.
Put some oil (1/2 tsp.) over dosa.
When it turns golden brown in color lift with a spatula.
Serve hot with Coconut Chutney.
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Ingredients:
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Bread 6 slices
Besan (Gram flour) 1 cup
Red chilli powder 1 tsp
Turmeric powder 1/4 tsp
Coriander leaves 1 tbsp finely chopped
Oil for deep frying
Water to prepare the batter
Salt to taste
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Procedure:
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Remove the sides of bread and then cut them in desired shape.
Mix all the above ingredients adding a little water to form a smooth batter.
Heat oil in a pan for deep frying.
Dip the cut bread cubes one by one in the batter and deep fry till golden brown.
Serve hot with Tomato Ketchup or Mint Chutney.
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Ingredients:
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Puffed Rice (Churmuri or Murmura) 6 cups
Onion 1 big
Chillies 4
Lemon Juice 1 tsp
Coriander Chopped 2 tbsp
Coconut Grated 2 tbsp
Peanuts Shelled 1 tbsp
Dhalia (Putani) 1tbsp
Oil 2 1/2 tbsp
Mustard Seeds 1 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Turmeric tsp
Red Chillies dried 1-2
Salt & Sugar to taste
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Procedure:
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Prepare the tadka (baghar or vaggarni or phodni) with the oil, mustard seeds, curry leaves, asafoetida, turmeric & red chillies.
Now add the peanuts and dhalia and stir till golden color.
Add the finely chopped onions, chillies, half of coriander and lemon juice. Cook till soft.
When this is completely cooled, add the puffed rice and mix well so that the mixture adheres nicely to all the puffed rice grains.
Now transfer this to a heavy bottomed pan and on medium heat stir the mixture gently, till the grains become crispy.
If you do this on high heat the grains shrink and would not taste good.
Remove from heat. Sprinkle grated coconut and chopped coriander. You can also serve this by topping with fine Shev (available at most Indian Grocery Stores) and Mirchis as an accompaniment, Umm!! ! tastes fantastic.
This is a common dish served in village fairs (popularly called "Girmit") of Karnataka and the neighbourhood.
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Corn ears called Govinjola or Gonjaal in North Karnataka, Mekke Tene in other regions of Karnataka and Bhutta in other parts of India, is usually eaten by roasting the corn on red hot charcoal, till it turns slighly brown and applying salt, lemon juice and a little ghee, especially on a rainy day. Corn upma is a variation in the way corn cob is savoured and can be served as an evening snack, during the corn season.
Ingredients:
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Corn 4 ears
Onion 1 big finely chopped
Green chillies 3-4 finely chopped
Ginger 1/4" piece finely grated
Oil 1 tbsp
Mustard seeds 1 tsp
Chana daal(Bengal gram daal) 1 tsp
Curry leaves 3-4
Turmeric powder 1/4 tsp
Lemon juice 2 tsp
Coriander leaves 1 tbsp finely chopped
Salt to taste
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Procedure:
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Remove the skin and silky hairs of the corn ears and grate them using a grater till you feel the hard part of it. Discard the hard part. Do the same with the remaining corn ears.
Heat oil in a pan. Add the mustard seeds and allow to pop.
Add the chana daal, fry till golden.
Add the green chillies, curry leaves, chopped onion and grated ginger.
Add turmeric powder and salt.
Fry till onions turn transparent.
Add grated corn and fry till light golden.
Add lemon juice and cook covered for a couple of minutes.
Serve hot garnished with chopped coriander leaves
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Ingredients:
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Wheat flour 1 cup
Tomato 3 medium sized (finely chopped)
Green chillies 3 (finely chopped)
Coriander leaves 1 tbsp (finely chopped)
Cumin seeds 1 tsp
Butter 1 tbsp
Oil for deep frying
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Procedure:
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Mix all ingredients (except oil) in a bowl and knead to a firm dough.
Do not add water as the tomato juice would be sufficient to knead the dough.
Cover and set aside for 10-15 mins.
Make small balls from the dough and roll into a circle of approx. 5-6cm in diameter.
Deep fry in hot oil until golden brown on both sides.
Serve hot with Khobbari or Pudina Chutney or Aloo Curry.
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Ingredients:
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Frozen pastry sheet 1 ( from freezer section in grocery store)
Potatoes 3 boiled, peeled and coarsely mashed
Onions 2
Green peas 100 gms
Green chillies 3
Garam masala 1 tsp
Red chilli powder 1/2 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Oil 2 tbsp for seasoning
Turmeric powder 1/4 tsp
Asafoetida 2 pinches
Curry leaves 3-4
Coriander leaves 1 tbsp
Plain flour(Maida) 2 tsp
Salt to taste
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Procedure:
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Allow the pastry sheet to thaw for 30 minutes.
Heat oil in a frying pan, add mustard seeds. When it splutters, add cumin seeds, curry leaves, turmeric powder and asafoetida.
Add the chopped onions and fry till translucent.
Add the coarsely mashed potatoes and cooked/frozen peas.
Mix garam masala and salt. Cover and reduce the heat and allow it to cook for a couple of minutes.Then garnish it with coriander leaves. Set aside.
Sprinkle a little plain flour on your work table. Place the thawed pastry sheet on it and flatten the sheet a little with a rolling pin (do not make it very thin).
Cut the pastry sheet into approximately 3 inch squares. Generally, you can make around 6 big puffs from a pastry sheet.
Take one of the 3 inch squares and place a tbsp of the potato filling, fold it into a triangle or a rectangle and stick the edges tightly with water.
Do the same thing to rest of the squares.
Take a baking tray and grease it with oil.
Sprinkle some flour on it. Arrange the puffs in the baking tray and bake on the middle rack of the oven at 350 deg F. for about 15-20 minutes. Check them in between turning them upside down.
The puffs are done when the pastry sheet turn golden brown. If it doesn't turn golden brown keep it for another 3 or 4 minutes.
Serve this hot with Tomato Ketchup or Tamarind Chutney.
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Ingredients:
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AluGadde (Potato) 2 big
Besan 1 cup
Onion 1 medium finely chopped
Green Chillies 3-4 finely chopped
Coriander 2 tbsp finely chopped
Coconut grated 1 tbsp
Garlic 1 tsp finely chopped
Ginger tsp finely grated
Lemon juice 2 tsp
Sugar tsp
Salt to taste
Oil to deep fry
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Procedure:
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Boil the potatoes, peel and mash them.
Heat two tbsp oil in a pan. Add the ginger+garlic . Saute for a minute.
Add the finely chopped onion and green chillies and cook till soft.
Add the salt, sugar, lemon juice, coriander, coconut and mix well.
Add the mashed potatoes and mix thoroughly. Cover and cook for a couple of minutes.
Set aside and allow to cool. When cooled, make balls (lemon sized)from the potato mixture.
Add a little water to the besan and make a fairly thick batter.
Heat the oil (for deep frying) in a heavy bottomed pan.
Dip the potato balls in the batter, (the batter must adhere evenly on the potato balls ) and put them carefully in the hot oil and deep fry them, till golden brown in color.
Pat them dry on a paper towel and serve with Khobbari Chutney (Coconut chutney).
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This is a typical South-Indian dish we usually eat in restaurants.But we can prepare it at home and believe me,it tastes great!!!
Ingredients:
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For Set Dosa:
Rice 1 cup
Boiled rice 1 cup
Puffed rice 1 cup
Methi seed 1 spoon
For Sagoo:
Vegetables(potatoes,peas,carrot,beans...)
Dry Grind:
Chana dal 2 spoon
Poppy seeds 2 spoon
Clove 1
Cardamom 1
Coriander seeds 1/2 spoon
Pepper 4
Wet Grind:
Onions 3
Grated coconut, Ginger n Garlic, Green chillis
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Procedure:
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Pour all the above ingredients in a bowl and soak them in water for about 5-6 hrs.
Then add salt and blend them into a paste and finally add some baking soda to it.
NOTE:The batter should be thicker than the usual dosa one.
Add the dry ground paste to the wet paste and keep aside.
Boil the vegetables.
Add the paste to the boiled vegetables, add some salt and little water and cook for about 5-10 min.
Serve hot with set dosa.
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Ingredients:
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Idli Rava 3 cups (available in Indian stores)
Urad daal 1 cup
Soda bicarb 1/2 tsp
Salt to taste
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Procedure:
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Soak the daal in plenty of water for about 4-6 hours.
Grind daal to a very fine paste.
Mix both Idli rava and daal paste.
Cover and keep aside for 7-8 hours, undisturbed.
When ready to prepare Idlis, add soda bicarb and salt and beat well.
Add a little water if necessary.
The batter should be fairly thick.
To make idlis, spoon batter onto an idli stand.
Heat water in idli cooker/pressure cooker (without the whistle), and place stand in it.
Steam for 8-10 minutes.
Insert a clean knife or a skewer, it should come out clean if the idlis are done.
Serve hot with Coconut Chutney and Sambhar, or accompany with Vadas.
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Ingredients:
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Maida (All purpose flour) 1 cup
Baking soda a pinch
Cumin seeds 1 tsp
Chillies chopped finely 3-4
Ginger grated tsp
Coriander chopped finely 2 tbsp
Curry leaves chopped finely 1 tbsp
Buttermilk cup
Salt to taste
Oil for deep frying
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Procedure:
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Mix baking soda with maida and slowly add buttermilk to form a thick batter.
To this add the rest of the ingredients except oil.
Heat oil in a heavy bottomed pan and when really hot, pour a ping pong ball sized batter into it and deep fry on both sides till golden brown in color. You can fry 4-6 balls at a time depending on the size of the pan you choose.
Serve hot with Khobbari Chutney (Coconut Chutney).
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This is a form of roti commonly savored in Karnataka. Derives its name from Thali, meaning a deep pan or griddle; Pettu, meaning patting with the palms. Hence Thalipettu.
Ingredients:
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Rice flour 2 cups
Grated coconut 4 tbsp
Green chillies 3-4
Onion 1 finely chopped
Coriander leaves 1 tbsp finely chopped
Lemon juice 1 tsp
Fenugreek(Methi) leaves fresh 1 cup (can substitute with dried methi leaves)
Cumin Seeds 1 tsp
Oil for roasting
Butter for topping
Salt to taste
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Procedure:
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Mix all the above ingredients (except oil and butter) in warm water. Knead well to form a very soft dough adding a little oil, if needed.
Grease the pan and your palm very well with oil. Take a big lemon sized ball of dough and pat it into a roti on the pan.
Place the pan on the stove/heater and cook well on both sides turning the roti once, till golden specks appear. Follow the same with the remaining dough.
Spread a little butter on the hot thalipettu and serve it with Khobbari(Coconut) Chutney.
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Ingredients:
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Cabbage 1/2 cup very finely chopped or grated
Urad Daal 1 cup
Onion 1 medium sized finely chopped
Green Chillies 2 finely chopped
Coriander leaves 1 tbsp finely chopped
Salt to taste
Oil for deep frying.
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Procedure:
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Soak daal for about 4 hours. Grind to make a fine paste using very little water.
Do not add excess of water while grinding the daal.
Now add the chopped/grated cabbage, chopped onion, coriander leaves, green chillies & salt to the urad daal paste.
Heat oil in a pan, wet your hand & take small quantities of the dough & make a hole in between & gently slide it into the oil.
If u cannot do it with your hand you can do the same procedure using a plastic cover & then slide it into the oil.
Always wet your hand before taking the dough in your hand. Wet the plastic cover, if you are using one.
Deep fry till golden color.
Serve hot with Khobbari(Coconut) Chutney.
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Mirchi’s serve to be a solid combinaton with Churmuri (Mandal or Murmura) in Karnataka, especially on a cold rainy evening. Enjoy !!!
Ingredients:
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Gram flour (Besan) 1 cup
Rice flour cup
Red Chilli Powder tsp
Turmeric tsp
Baking Soda a pinch
Long thick Green Chillies 10-12 (with the pointed tips cut slightly. Else while frying chances of bursting the chillies might occur)
Lemon juice 1tsp
Cumin Seeds Powder 2 tsp
Coriander powder 1 tsp
Salt to taste
Oil for deep frying
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Procedure:
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First mix together Gram flour, rice flour, baking soda, turmeric, red chilli powder and salt together. Set aside.
Now make a slit in each chilli, lengthwise. Do not remove the stalk. If the chillies are too hot, deseed them with the back of a spoon handle.
Mix the lemon juice, cumin coriander powders and a little salt.
Fill the chilli slits with this mixture.
Heat oil in a heavy bottomed fry pan. Add 2 tbsp of this hot oil to the gramflour mixture prepared. Mix well. Add water as required to form a very thick batter.
Dip the stuffed chillies in this batter. Take care to see that the batter is fully thickly adhered to the chilli surface.
Deep fry in the oil till golden color. Pat them dry on a paper towel.
Serve hot with Pudina chutney .
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Ingredients:
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Vermicelli(Shavige or Semiya) 2 cups.
Grated Coconut 1/4 cup
Green chilli 6-8 slit lengthwise
Coriander leaves 2 tbsp chopped finely
Lemon juice 2 tsp
Oil 3 tbsp
Mustard 1 tsp
Urad Daal (Split) 1 tsp
Chana Daal (Split) 1 tsp
Asafoetida 2 pinches
Curry leaves 1 sprig
Water 1 1/2 cup
Sugar 1/2 tsp
Salt to taste
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Procedure:
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Fry the vermicelli in 1 tsp oil for some time. Remove from heat and set to cool.
Heat oil in a pan. Add the mustard seeds, asafoetida, urad daal and curry leaves.
Add the green chillies. Saute a few seconds.
Add the water and let it boil.
(The quantity of water could be changed depending on the type of vermicelli you use.)
Add the fried vermicelli to the boiling water and let it cook.
Add salt, sugar and lemon juice.
Remove after 3-4 minutes.
Serve hot garnished with coriander leaves and grated coconut.
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This is a common breakfast in Karnataka.
Ingredients:
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Cream of Wheat or Soji(Rava) 1 cup
Onion 1 medium finely chopped
Green chili 3-4 finely chopped
Green Peas (frozen) 1/2 cup
Ginger grated 1/2 tsp
Coconut grated 2 tbsp
Coriander chopped 2 tbsp
Lemon juice 1 tsp
Water 2 cups
Oil 2 tbsp
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Urad Dal 2 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Red Chillies dried 1-2
Sugar 1/2 tsp
Salt to taste
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Procedure:
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Fry cream of wheat on a dry pan for 5 minutes till golden color and set aside to cool.
Heat two tbsp of oil in a heavy bottomed pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, urad dal, asafoetida , red chillies and curry leaves.
Add the ginger, onion and green chillies. Saute them for a while.
Add lemon juice, frozen green peas and two cups of water.
When the water begins to boil, add the salt ,sugar, half of finely chopped Coriander leaves.
Add Cream of wheat to the boiling water slowly with constant stirring.
Cover and cook till all the water has evaporated.
Turn off the heat and let stand covered for a few more minutes.
Garnish with chopped coriander and grated coconut.
Serve by topping a little ghee and fine Shev (available in Indian Stores).
Tastes good with Chutney Pudi.
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Ingredients:
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Avalakki 1 cup (Beaten or Parched Rice or Poha available in Indian Stores)
Onion 1 med finely chopped
Tomato 1 med finely chopped
(If you do not like tomato substitute with a tsp of lemon juice)
Green Chillies 3-4 finely chopped
Coriander 2 tbsp finely chopped
Coconut grated 1 tbsp
Oil 1 1/2 tbsp
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Urad dal 1 tsp
Groundnuts 1 tbsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Salt & Sugar to taste
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Procedure:
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Wash the Avalakki and drain all the water. Cover and set aside.
Heat oil in a heavy bottomed pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, turmeric, asafoetida , red chillies and curry leaves.
Add the groundnuts and urad dal and fry till urad dal turns golden in color.
Add the finely chopped onions and green chillies and cook till soft.
Add the finely chopped tomato or lemon juice, sugar and salt. Mix well.
Add the avalakki and mix well. Cover and cook for a couple of minutes.
Sprinkle grated coconut and chopped coriander and serve with Chutney Pudi.
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