Thayir Vadai/Yoghurt vadai

Thayir Vadai/Yoghurt vadai/Dahi vada:

Tasty Thayir vadai is an awesome appetizer loved by all. Often we are passionate towards hotel  Thayir vadai , but some times it is sour and not up to the mark.

This simple recipe can be done at home in minutes with the left over vadas, Sweet,mild spicy and sour with crunchy boonthi’s on top, aromatic with coriander leaves and hing.Healthy and tasty thayir vadai is famous in north side of India.

Thayir Vadai/Yoghurt vadai
Thayir Vadai/Yoghurt vadai


Vadai-7 nos

Curd-1 cup(un sour)

Thick milk-1/4 cup

Salt-1/2 tsp

Chat masala-1/4 tsp

Dates syrup-1 tsp or Honey-1 tsp

Green chilli-2 nos

Curry leaves-1 twig

Coriander leaves finely chopped-1 tsp

Boondhi-3 tbsp

Chilli powder-2 pinches

To temper:

Oil-1 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Hing/asafoetida-a pinch


1.Boil 2 cups of water with 1/2 tsp of salt ,switch off stove and add Vadas in it,let it get soaked for 10 to 15 minutes.

2.Drain water,place it on a wide serving dish.

3.In a wide bowl add curd, salt,chat masala and milk, beat to a smooth yoghurt mixer,Add this to the vada

4.Heat pan and temper with “To temper” ingredients,add chopped curry leaves,green chillies and saute for a while.

5.Add these to the vada sprinkle some boonthi, few drops of dates syrup,chilli powder and chopped coriander leaves on top.

Ulundha Vadai/Methu Vadai

Ulundha Vadai/Methu vadai:

Ulundha Vadai is a very popular appetizer made in all occasions and seems deliciously appealing and ravenous to eat. Medhu Vadai normally has a crispy outer layer and spongy inner part, and this scrumptious taste which can not be explained through words.

It is just awesome to have and makes all of us happy in every situation.This is done easily with simple ingredients by all home makers, even though I  feel like sharing some tricks and suggestions which I inherited from my mother, to prepare better vadai.

Ulundha Vadai
Ulundha Vadai


Urud dal-1 cup

Toor dal-2 tsp,

Toor dal help us to reduce less absorption of oil.

Raw rice- 2 tsp

Raw rice increases the crispness of outer layer.

Asafoetida/Hing-1/2 tsp

Pepper corns-2 tsp

Green chillies-2 nos

Cumin seeds-1 tsp

Salt-3/4 tsp

Ingredients to mix with Batter:

Onion-1 big finely chopped

Curry leaves -4 twigs chopped

Green chillies-2 chopped

Coriander leaves-2 tsp chopped (optional)

Note: Soya chunk -1to 2  tbsp dry grind powder can be added if it becomes more watery(optional)

Method to follow:

Wash 3 times and soak Urad dal,Toor dal and Raw Rice for 3 hours.

Drain Water and Grind with all other ingredients mentioned above until fluffy,Sprinkle water occasionally,add Salt before you transfer the batter to the Vessel.

To check perfect consistency drop little batter in a bowl of water,the batter floats on top like a ball as you drop, without any disperse of batter.

Refrigerate for 3o minutes, wet your hand and mix the batter by beating it well from the bottom this helps the Vada becomes more fluffy.

Add all chopped Ingredients and mix it once again.

Heat oil in a wide pan ,wet your hand take a small ball of batter, press it in the middle to make a hole, this helps to puff up and even distribution of heat  to cook inside.

Turn and cook both the side,drain oil,transfer and serve with chutney or Sambar.


Nandukkal Bhajji/Onion bhajji

Nandukkal Bhajji/Onion bhajji:

Nandu Kaal Bhajji is a pure vegetarian snack served during chettiar Marriages as evening snack. This Snack is served to the people who attend the function in the Early evening hours and guests as “edai Palaharam”.We have long menu lists for Edai palaharam,as Nandu kaal Bhajji,Aamai Vadai, Aadi Kummayam,mini Dosai,Uthappam,Kara chutney etc… with hot Coffee or Tea.

Nandu Kaal Bhajji is named on its shape. It gives the appearance as legs of crab,This Bhajji is made out of Big onion and Gram flour combination kara chutney or Pudhina chatney.One of the delicious snack even our new generation prefer to have this heartily.

Nandu kaal Bhajji
Nandu kaal Bhajji


Onion-2 big or 1 cup

Gram Flour-3 tbsp (75 gms)

Rice flour-1 tbsp (25)

Chilli powder-1/2 tsp

Asafoetida-a pinch

Salt 1/2 tsp

Water 1/4 cup

Oil to deep fry

Method to prepare:

Peel Onion and cut round shape,separate the rings as shown below.


In a wide bowl add Onion and all other Ingredients.

Sprinkle little water and mix well so as to get coated well on Onion.

Heat oil in a pan put this scatteringly stir occasionally and fry golden Yellow, drain oil and serve with chutney.


Puffed Rice / Pori Snack

Puffed Rice Snack:

Puffed rice is made from rice, where the rice grains are expanded because of high-pressure heating. It is immensely popular as an ingredient in ‘bhel puri’, Masala poori and poori mixtures are common snacks, bhel puri is prepared by incorporating puffed rice, spices, vegetables, and tamarind sauce.

This puffed rice snack,’Flavoured Pori’ is famous in south India, It is one of the easiest snack, even a year old child can nibble it, this can be stored for nearly 15 days in air tight container.

Puffed rice snack
Puffed rice snack

Puffed rice has more volume than regular rice, but contains fewer calories. Puffed rice is light and easily digestible. Though it has more volume than regular rice, it contains fewer calories and almost no fat. So, it can be used as a snack between meals. However, puffed rice is not rich in proteins and fibers and will not keep you full for long.


Puffed rice (Pori)-250 gms

Peanut-50 gms

Fried channa-50 gms

Oil-1 tbsp (Coconut oil gives nice flavour and taste)

Mustard seeds-1/2 tsp

Red chilli dried-2 nos

curry leaves-2 twig

Garlic-3 pods

Salt-1/4 tsp

Sugar-1/4 tsp

Method to prepare:

Take a wide pan heat oil and season it with mustard seeds,red chilli,Peanuts and fried channa fry till nuts get golden yellow.

When it is done, add crushed Garlic and curry leaves stir well.


Add salt, Turmeric powder and sugar in it mix well, add puffed rice(port) toss it in low flame.


Store it in air tight container to maintain freshness.

Note: Nuts like broken Cashew, almond and dry grapes, also can be added according to your taste preference.

wheat pakoda

Wheat Pakoda(Gothumai rava Pakkoda)

Wheat Pakoda is a wonderful snack can be prepared in minutes with healthy vegetables, soft and crispy pakoda tastes great and different from normal pakoda observes very less oil is another advantage in this recipe.

Try this instant snack, a different recipe with wheat flour and vegetables healthy and stomach filling feel to have this fritters with hot coffee. 20141212_200731



Wheat flour-1cup
Sooji-1 tablespoon
Rice flour-1tablespoon
Salt- 1/2 teaspoon
Chilli powder-1tsp
Carrot-1/2 cup
Onion-1 chopped
Curry leaves-2 tsp
Coriander leaves -1tbsp
Crushed cumin seeds -1/2tsp
Cashew broken 2 tsp20141212_194834

1.Mix Wheat flour,Rava,Salt,Chilli powder and crushed jeera powder with little water as paste consistency.
2. Add all chopped ingredients along with the mixed batter.
3.Heat oil in a pan,take little batter make small pinches in hot oil, deep fry until golden brown.
3.Serve with Tomato chutney or Pudhina chutney

Keera vadai

Keera vadai:

Spinach vada is very special, because of its healthy and nutritious greens and dal added to give crispy and yummy to bite, comparatively  soft and crispy with other varieties.Normally vada is liked by all, it can be made out of vegetables like cabbage, mint and chopped onions also tastes great. Aroma with mild spices as Fennel seeds and Cumin seeds, or heavy spices like cloves and cinnamon,  Garlic,chopped Ginger flavoured are done according to our preference.This can be served with Lunch,Breakfast and  as supper.

Keera vadi, google image
Keera vadi, google image


INGREDIENTS: serves 15 to 20nos

Channa dal – 1/2 CUP
Toor dal -1/4 CUP
Spinach – 1bunch
Fennel seeds-1/2 tsp
Cumin seeds-1/2tsp
Turmeric powder 1/4 tsp
Salt-1 tsp
Onion-2 fine chopped
Asafoetida -2 Pinches
Red chilli- 4-5
Garlic-4 pods
Curry leaves 4-5
Oil for deep fry


Soak the Channa dal and Toor dal for 2 hours.

Drain the water and grind this along with red chilli, salt, fennel seeds,cumin seeds, garlic and asafoetida.

Grind them coarsely.

Add turmeric powder, garam masala powder, chopped onions and finely chopped and cleaned spinach to this.


Mix it nicely with hand, so that ground dal and greens mix together to hold as balls. Take a portion of batter and flatten this with hands.


Normally keerai vadai is slightly bigger than the regular masala vadai.

Heat oil in a wok for deep frying, when it is hot carefully place the patties to the oil. do not put too much in a batch.

Flip it after few minutes and cook in a medium flame.

Do not keep the flame too high,the inner side will not get cooked.

Do not keep it too low also. It will make the vadai soggy.

When it turns golden brown colour, drain this in a kitchen towel and enjoy hot with a cup of coffee or tea.

Note: You can add few spoons of water if you need while grinding.
Remember we have water in spinach and chopped onion, so better grind without water.

Spicy Mixture Diwali special

Spicy Mixture :

Mix and match your taste, cooking is an art, prove it. Share your notable munch, with your friends and celebrate Diwali with cheer.

Spicy Mixture
Spicy Mixture

The mixture can be mixed with this long list choose your taste and match accordingly.


Mix -1 Main mix:

Corn flakes

(Poha) Aval

Oma Podi

Colourful Boondhi

Kara sev mini Murukku

Crushed ribbon pakkoda

Mix-2 :Fry and mix, Increase your taste by equal amount of,

Puffed channa

Fried channa dal


Fried peas

Fried green gram



Dry grapes

Mix-3 :Trigger your taste buds by sprinkling,

Spices like Salt


chilli powder

garam masala

pepper powder

Mix-4: Aromatic flavor smart choice.

Crushed and roasted Garlic

Curry leaves


Crushed Fennel seeds

Thenkuzhal-chettinad special


Kuzhal in Tamil means hollow, this looks bright white and hollow inside, more crispy can crush easily by holding on one hand. Whenever Happen to eat this Thenkuzhal, I remember my childhood days drinking milk using this Thenkuzhal as straw. In olden days we do not have any chips or any artificially flavored munch, we use to enjoy this every day, mom adds a harmless snack for children 🙂

Get the traditional taste of Thengulal from,

Thengulal Murukku

Buy Thenkuzhal Flour at

Thengulal flour/ Mavu


Measurement :

Raw rice-4 cups(IR-20)

Urad dal-1 1/4 cups

Salt 2 tsp

Oil-3/4 liter to fry


Buy good quality from our online store,

Wipe rice with clean cloth no need to fry can spread in sunlight for an hour or two,

Make warm urad dal do not fry until the colour changes, just hand bare-able heat is enough.

1. Grind both together into fine flour, You can give in the mill to grind, there is a separate machine to grind Thenkuzhal mavu in (Karaikudi region), sieve flour and store in a container.

2. Add salt in a cup of water dissolve and mix with the required flour, mix adding more water little by little to the form of Idiyappam batter. Not too thick.

3. Heat oil in a wide pan, fill batter in the Thenkuzhal press, placing five holed plate in the press, press three round as circle in hot oil, Can do 3 or 4 at a time.


4.Fry until the sizzling sound reduces turn and fry until it stops, or for a minute and drain oil to remove.

Do the rest as same, this can be stored in an airtight container for 10 to 15 days fresh.


Do not fry until color changes.

Fry 3 or more Thenkuzhal closely, so that the shape will not be changed because of temperature.



Not necessary to add butter while mixing flour.

Keep batter closed with the damp cloth so that it will not go dry.

Keep the flame in a medium not in high.

Do not allow the oil on the stove for a long time while on the process for a long time, between the process.

Thengulal Murukku

Seeppu seedai chettinad special

Seeppu Seedai:

Savory snack Seeppu Seedai is famous in Chettinad region,  mild taste and aromatic with coconut milk flavor. Which is also an ideal snack for the children, they enjoy by wearing it as a ring on their fingers to munch it. Seepu Seedai was rolled with the help of new Comb in olden days but now same shaped dies are available in a handy manner to reduce the burden of making this Seepu Seedai. The texture of it gives the look of comb so-called seeppu seedai.

Buy Ready mix:

Seepu Seedai Ready mix

Buy from its origin Chettinad click the link given below:


Seeppu Seedai
Seeppu Seedai



Raw rice flour-4 cups

Urad dal flour-1 cup

Fried channa dal flour -1/4 cup

Butter-4 tsp

Coconut milk diluted-2 or 2 1/2 cups

Salt 2 tsp

Oil 1/2 liter to fry

Method to prepare:

Soak the raw rice for half an hour. Drain the water and dry in the shade. Grind it to a smooth flour in the mill or mixer and sieve it. Then dry under shade for an hour or two, you can roast the flour to a hand baring heat. Stir continuously to avoid the flour from getting burnt at the bottom. Roast till it gets hand bare-able heat. After cooling again sieve to store it in the airtight container for about 4 to 6 months.

Dry roast urad dal. Grind it to a smooth flour in the rice mill or mixer.

Grind the coconut to extract milk from it. Heat the milk lukewarm.

Add rice flour, urad dal flour, butter and salt in a bowl and mix it well gradually add warm coconut milk and make a smooth dough as butter.

Take a seeppu shaped (striped) mold in the murukku maker and fill the flour into it.

Press it as long strips on the butter paper or plate, cut them into 2 inch long pieces.

Make every piece roll it on your finger, press the edges to make the shape.


Heat oil in a frying pan, place Seedai in an upright position and deep fry till the sizzling sound subsides.

Drain oil and transfer to paper toweled dish.



Perandai Murukku

Perandai murukku:

images (83)

Ingredients Maida-2 cups

Urad dal powder 1/4 cup

Butter or oil 2 tbsp

Salt-1 tsp

Oil 2 cups to fry

Method to prepare perandai murukku:

Sieve the maida/all purpose flour and steam it in a steamer/idli cooker for 5 to 10 minutes or a nice aroma emanates.

The steamed flour would be a tight mass. Let it cool completely, then rub it with your fingers sieve for even flour, without lumps
Add the omam, sesame seeds, hing (optional) and salt.
Add water little by little and knead it into a soft dough. Add 2 tablespoons of hot oil to the dough and knead it. Keep it covered.
Heat enough oil to deep fry the murukku.
Put the dough into the murukku press/perandai murukku achu and press them into circular spirals.or in straight lengthwise shape.
Drop the murukku’s carefully into hot oil, fry until both the sides turn golden in colour.
Take them out and keep it on the paper towel.
Quick and crunchy Perandai murukku is ready. Store the murukku’s in airtight containers and enjoy!