APPETIZERS or STARTERS
As the name suggests, these starters whet your appetite and give your buds the extra punch gearing you up for the main entrée.
MASALA VADAI
Deep fried flat discs of lentil combined with condiments are an indispensable find at any South Indian occasion. Call them vadai or vada, they transport you to another layer with their mesmerizing aroma.
Ingredients
Chana dal / Red Gram – 250 gms
Onion – 2 (small)
Green chillies – 1 (big)
Red dry – 2(small)
Coriander leaves – 50 gms (finely chopped)
Ginger – 25 gms
Fennel seeds/ Saunf – 1 tsp
Asafoetida / Hing – 1/2 tsp
Salt to taste
Method
Soak chana dal along with red chillies for just half an hour.
Wash well and strain it, keep aside.
Add ginger and red chillies to it and grind coarsely.
Add finely cut onions, green chillies, coriander leaves,fennel seeds, asafoetida and required amount of salt. Mix well.
Make into round flat pieces by pressing them onto the wet palm of your hands or on a plastic sheet and deep fry.
It can be had with coconut chutney or even ketchup.
PAKODA
Onions or vegetables coated in gram flour and condiments and spread as fritters into oil are handy alternatives available to serve unexpected arrivals. A tinge of softness and crunchiness in every bite, these pakoras or pakodas are an instant hit among diverse groups.
Ingredients
Besan flour(Gram flour) – 150gms
Rice flour – 50gms
Onions – 3 (big onions)
Ginger -1 tbsp (Finely chopped)
Coriander leaves – 4 tbsp (Finely chopped)
Green chillies -2 (finely chopped)
Asafoetida / Hing – 1tbsp
Fennel seeds / Saunf -1tbsp
Salt to taste
Method
Cut onions into thin long slices.
Ginger, chillies and coriander leaves have to be finely chopped.
Sieve the besan and rice flour well.
Heat a deep dish pan with oil so that while the batter is being mixed, the oil would get heated to be able to fry the pakodas just on time.
In another container, add both the flour along with salt, ginger, coriander leaves, green chillies, asafoetida and fennel seeds. Mix well.
Add a few spoons of hot oil into the mixture and crumble them well. This would ensure the crispness of the pakodas.
Then add the thin long slices of onions. Add little water and mix well. The consistency should be such that the batter can be spread as fritters into oil and deep fried.
Spoon or pick a lumpful of batter and spread them little by little into the hot oil.
Turn them over once or twice to even the heat on all sides of the pakodas.
When it turns golden brown, remove and spread on plate.
Points to keep in mind
The batter should neither be too loose nor tight.
Red chilli flakes can be added too depending on the spice required.
Onions can even be replaced by capsicums or potatoes. This can be had with ketchup
MANGALORE BONDA
Ingredients
Maida /All Purpose flour – 6 tbsp
Rice flour – 2 tbsp
Rawa/Sooji/Semolina – 1 tbsp
Finely cut onions – 2 tbsp
Minced green chillies – 1 tbsp
Coriander leaves – 2 tbsp
Cooking soda – 1 pinch
Thick sour curds – as needed to hold the dough.
Oil for frying
Salt as required
Method
Mix all the ingredients together in a bowl.
Keep covered for at least 3 hours.
Add soda just before frying.
Heat oil, make medium sized balls and fry till golden brown.
Points to keep in mind
Do not over fry bondas. A light golden brown would ensure softness and crispness.
Use just required curds to hold the dough.
As a variation, chopped greens can be added before frying.
MOONG DAL VADAI
Ingredients
Moong dal – 6 tbsp
Raw rice – 2 tbsp
Ginger – 1 tbsp minced
Green chillies -1 tbsp chopped
Asofoetida /Hing – 1tsp
Red chilly(Dry) – 1big
Coriander leaves – 2 tbsp (chopped)
Salt to taste
Oil for frying
Method
Soak moong dal and rice for half an hour along with red chilly.
Grind coarsely with just enough water. It should not become soggy.
Add green chillies, ginger, asafoetida and coriander leaves along with salt.
Heat oil in a pan and divide the batter into small flat balls and deep fry until golden brown.