Tag Archives: Indian savory snack

Aval Mixture Recipe / Poha Mixture Recipe – Krishna Jayanthi Recipe

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Aval Mixture is a perfect tea time snack or a munch prepared by deep frying Aval / Flattened rice, peanuts, cashew nuts and finally flavoring them with chilli powder, turmeric powder and salt.

Aval Mixture or Poha Mixture or Flattened Rice Mixture is prepared commonly on Krishna Jeyanthi as an offering to Lord Krishna in India especially in Tamil Nadu. My hubby was the one who gave the idea and tips of getting the perfect deep fried Aval. Had a steel colander, but rarely I use it. But today I deep fried aval/flattened rice with the steel colander, which helped me to bring out the perfect, crispy, crunchy and colorful Aval/Flattened rice.

CLICK HERE for more Krishna Jeyanthi Recipes / Gokulastami Recipes / Janmastami Recipes.

This is a very simple and can be prepared in minutes. Let me share the recipe…

Ingredients:

  • Aval / Flattened Rice – 1 ½ cups
  • Raw peanuts – ¼ cup
  • Cashew nuts – 20 nos
  • Curry leaves – a handful
  • Chilli powder – ¾ tsp
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Oil for deep frying

Making of Aval Mixture –

Preparation:

  • Heat oil in a kadai, add the curry leaves, deep fry them, drain the oil, and remove the curry leaves to a plate.
  • Add the raw peanuts, deep fry until them, drain the oil and remove it to a plate.
  • Add the cashew nuts, deep fry until it turn golden brown, drain the oil and remove it to a plate.
  • Add the aval/flattened rice in a steel colander, drop them to oil, deep fry until it becomes crispy, drain the oil and remove it to a plate.
  • Take a wide mouth bowl, add all the fried ingredients, sprinkle salt, chilli powder and turmeric powder, mix them well with a spoon.

Store it in an air-tight container, once it comes to room temperature and it stays fresh for 4 to 5 days.

Thattai Recipe / How to make thattai at home – Deepavali recipe | Krishna Jayanthi recipe

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Thattai – Thattai is one of common savory snack, this can be prepared in large quantity, which stores fresh for 2 weeks, once stored in an air tight container. Thattai goes out well with a cup of tea, also this can be served as an offering to God during Janmastami/Krishna Jayanthi and Diwali. Let us move on to the recipe…

Thattai

Thattai

Ingredients:

  • Rice flour – 1 cup
  • Bengal gram / Urad dal / Ulundham paruppu powder – 1 ½ tbsp
  • Split Roast Gram Dal (pottukadalai) powder – ¼ cup
  • Channa Dal / Kadala Paruppu – 1 tbsp
  • Butter – 1 tbsp
  • Red chilli powder – 1 tsp
  • Hing – ¼ tsp
  • Curry leaves – a string
  • Cumin seeds – 1 ½ tsp
  • Oil – for frying
  • Salt to taste

Preparation:

  • Soak channa dal for about 20 mins. Drain the water and keep the channa dal aside.
  • Dry roast split roast gram dal/pottukadalai, let it to room temperature and grind it to fine paste. Keep aside.
  • Dry roast rice flour, till the raw smell goes off.
  • Take rice flour, urad dal flour, powdered gram flour, butter, channa dal, cumin seeds, chilli powder, hing and salt. Mix well until all is combined.
  • Heat oil in a kadai.
  • Now add water little by little to form soft dough. Grease your hand with oil or grease a plastic paper with oil.
  • Take a lemon size ball and flatten it using your palms on your hand or plastic paper.
  • Press it with your fingers till it is thin; prick this thattais with a fork to avoid puffing up.
  • Drop this thattai in the hot oil. Turn the sides and deep fry them, till their colour changes to golden brown.
  • Remove the thattai from fire and drop it in a tissue paper.

Wait till it come to room temperature and then store it in an airtight container. The crunchy, yummy and attractive thattai is ready.

Making of Thattai:

Note: Make sure you press them thinner, the more thinner  and the more crispier the thattais are ready.