ಸರ್ವ ಪಿಂಡಿ | ಅಕ್ಕಿ ರೊಟ್ಟಿ | ಆಂಧ್ರ ಪ್ರದೇಶ ಶೈಲಿಯಲ್ಲಿ | Sarva Pindi is a savoury circular deep bowl shaped crispy flat bread, which is prepared using rice flour, small amount of pre soaked split bengal gram, peanuts and regular spices and herbs and paired along with curd or variety of chutneys Sarva Pindi is also
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ಅವರೇಕಾಳು ಚಕ್ಕುಲಿ | ಅವ್ರೇಕಾಳು ಚಕ್ಲಿ | Sri Krishna Janmashtami is around the corner and this recipe, avarekalu chakkuli or hyacinth beans chakkuli, which I’m going to share now would be helpful to make on that day. Happy Gokulashtami to you all in advance, may Lord Krishna bless us all. During his recent visit to Mumbai,
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ಗುಜರಾತಿ ಹೆಸರು ಕಾಳು ಹಾಂಡ್ವೋ | Handvo is basically a traditional Gujarati snack, which includes all the goodness in the form of vegetables and spices, grains and legumes, lentils and semolina etc etc. However you can find one more variation of this handvo recipe, which I have posted here on my blog by clicking on this
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ಬಾಳೇಕಾಯಿ ಕಟ್ಲೆಟ್ Raw banana cutlet using only one tsp of oil and made on Iron tawa. Today I’m not going to write much about the health benefits of consuming raw banana rather let us directly go to the recipe, explained with step wise procedure pics You can have a look at many other recipes which
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ಮಕಯೀ ನೋ ಚೇವ್ಡೋ | ಮುಸುಕಿನ ಜೋಳದ ಹುಗ್ಗಿ…. ಗುಜರಾತ್ ನಿಂದ | This is one of the famous, delicious and tasty dish made using fresh sweet corn kernels from Gujarat. Only the tender, juicy/milky fresh corn makes the delectable chevdo, which is also known as makai ni Khichri. Long back, while surfing on the net, I found
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ಕಾಯಿ ಹೂರಣದ ಕಡುಬು | ಕರಿಗಡುಬು | Karigadubu or Kayi hooranada kadubu is one of the traditional festival delicacy from the state of Karnataka. The Kannada word ‘Kadubu’ translates to Gujiya (as called in Hindi). Different types of Kadubu are made for different festivals. Today I’m going to post the recipe of Karigadubu/Karida Kadubu (deep fried
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Fermented & Protein rich healthy dish | ಹೆಸರುಬೇಳೆ ಇಡ್ಲಿ ತರಿ ಧೋಕ್ಲಾ & ಇಡ್ಲಿ | This is a two in one recipe. Yes … we can make idly as well as dhokla by using this batter with an addition of just couple of more ingredients. Both are steamed and both are a healthy choice. Yeah ….
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ಬೇಳೆ ಹೂರಣದ ಬೋಂಡಾ | This recipe includes no grinding, no deep frying rather needs few drops of oil/ghee and made using whole wheat flour and small amount of rice flour & Lentil and Jaggery. Overall a yummy and healthy sweet dish to make on any occasion of casually on normal days as well. I definitely
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ಹಿತಕಿದ ಬಟಾಣಿ ಬೇಳೆ ಮಿಕ್ಸ್ಚರ್ | Avarekayi or hyacinth beans is a famous seasonal vegetable or beans grown in Karnataka. During winter, in Bengaluru we get Avarekayi/hyacinth beans in plenty. Obviously we make many types of dishes using avarekayi and making mixture of hithakavarebele/pressed hyacinth beans for tea/coffee time is almost like a tradition there. But
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ಹೆಸರು ಬೇಳೆ ಚಕ್ಲಿ | Usually we make muchhore, a savory snack using split green gram/hesarubele along with rice flour, but I just tried making chakkuli/chakli by putting almost similar ingredients and their measurement, but it is entirely different in taste ! Yes … just including or excluding couple of ingredients makes the whole recipe taste
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ಬೋಂಡಾ ಕಡ್ಲೆಬೀಜ | ಖಾರದ ಬೋಂಡಾ ಕಡಲೇ ಬೀಜ | Today I’m here to share the recipe of almost every Bangalorean’s one of the favorite tea/coffee time snack and every Iyengar bakery special snack, bonda kadlebeeja made using Peanuts/moongphali/Kadlebeeja. The peanuts are deep fried by dipping them in bengal gram flour/besan + some regular spices mixture batter
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An absolute Namma Bengaluru special tea/coffee time snack | ಅಯ್ಯಂಗಾರ್ ಬೇಕರಿ ಸ್ಟೈಲ್ ಬ್ರೆಡ್ ಟೋಸ್ಟ್ | Though making this snack at home since so many years, never thought of posting the recipe here on my blog. But I guess now I should, therefore today is that day! Going to post the recipe of one of our
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ಏಲಕ್ಕಿ ಬಾಳೆಕಾಯಿ ಬಜ್ಜಿ ಅಥವಾ ಬೋಂಡಾ | Normally regular raw banana is used in this recipe, but today I have made this bajji or fritters using yelakki balekayi or elaichi banana. Here the word yelakki translates to cardamom/elaichi. Yelakki bananas are a different kind of bananas available in Bengaluru and many other places in south India,
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ಆಲೂ ಬೋಂಡಾ | ಬೊಂಬಾಯಿ ಬೋಂಡಾ | ಎಣ್ಣೆಯಲ್ಲಿ ಕರಿಯದೇ ಮಾಡುವ ಹೊಸ ಬಗೆ | One of the oldest deep fried snack gets a makeover and turns out to be a low calorie snack. Alugadde bonda or alu bonda or bombayi bonda (as we call this in our Kannada language) …. but not at all deep fried. YES
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ಕರಿದ ಸಿಹಿ ಮತ್ತು ಖಾರ ಅವಲಕ್ಕಿ | ಸಿಹಿ ಖಾರ ಚಿವಡಾ | My mom used to make these two snacks fried sihi and Khara avalakki or hot and sweet chivda, whenever we would visit Tirumala Tirupati shrine and as a kid I would eagerly wait to eat them both. Both sweet & savory versions tastes yummy. Along
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ಚೂಡಾ ಅವಲಕ್ಕಿ ಕೆಂಪವಲಕ್ಕಿ ಚೂಡಾ | Crispy, spicy thin roasted flattened rice or avalakki chooda is a tea/coffee time snack and also it is made using very less oil and includes all the healthy stuff in it Suitable for people of any age group. I say it’s one of the Karnataka special snack, that too specially
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ಕೋಡ್ಬಳೆ | ಕೋಡುಬಳೆ | ಟೈಪ್ – 2 | In this recipe I have tried to explain how to make Kodbale/Kodubale by using red chili powder instead of whole red chilies. Earlier I have posted the kodbale recipe made by using whole red chilies, which we grind into powder and then add it to the rice
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ಹೀರೆಕಾಯಿ ನುಚ್ಚಿನುಂಡೆ ಇಂದ ಮಾಡಿದ ಮಾಟ್ವಾಡಿ ಪಲ್ಯ | ಸೋರೆಕಾಯಿ ನುಚ್ಚಿನುಂಡೆ ಇಂದ ಮಾಡಿದ ಮಾಟ್ವಾಡಿ ಪಲ್ಯ | Just recently I had posted/shared ridge gourd/heerekayi steamed dumplings recipe which I innovated. So when I made it repeatedly I also thought of transforming those steamed dumplings into a kind of palya/subji. Which perhaps turns out into our own Karnataka special, traditional recipe
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ಹೀರೆಕಾಯಿ ನುಚ್ಚಿನುಂಡೆ | ಹೀರೆಕಾಯಿ ಬೇಳೆ ನುಚ್ಚಿನುಂಡೆ | Today made yet another innovation by adding chopped ridge gourd/heerekayi to our own, traditional steamed snack recipe – nuchhinunde/dal /lentil dumplings, which is also an addition to the list of diabetic friendly recipes. I have used both togaribele (pigeon peas) & kadalebele (split bengal gram) to make this
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ಬಟಾಣಿ ಬೇಳೆ ಆಂಬೋಡೆ | ಒಣ ಬಟಾಣಿ ಬೇಳೆ ಆಂಬೋಡೆ | Normally on a regular basis everyone makes ambode, a savory dish using split bengal gram only most of the times, but we can also make ambode using dried split peas or batani bele or matar dal, this also tastes equally good. So for this upcoming Ugadi
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Pounded spicy rice flakes/Poha/avalakki mix… now can also be made using red rice flakes | ಕುಟ್ಟವಲಕ್ಕಿ | ಕುಟ್ಟಿದ ಅವಲಕ್ಕಿ | The Kannada word “Kuttavalakki” consists of two different words ie… ‘Kuttida‘  which translates to pounded powder & ‘avalakki’ which translates to rice flakes/Poha. Kuttavalakki is an age old dish made for evening snacks with coffee/tea
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ನುಚ್ಚಿನುಂಡೆ | ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ತೊಗರಿ ನುಚ್ಚಿನುಂಡೆ | When some thing strikes my mind, I surely try out that recipe and it definitely turns out too good ! may be by God’s grace ! So this is one such recipe. Neither I have ever used fenugreek leaves/methi in this particular nuchhinunde or dumpling nor I have
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ಆಲೂಗಡ್ಡೆ ಭಟೂರಾ | ಆಲೂ ಭಟೂರೇ | Sharing yet another recipe from one of my old written recipe book. If I remember right I learnt this recipe when I was in college from a Marwari (Rajasthan) friend. Since this is a deep fried one, I don’t make it very often, but I believe once in a
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ಸೀಮೆ ಬದನೇಕಾಯಿ ಬೋಂಡಾ Bonda/bajji/fritters are a snack made using sliced vegetable, dipped in spiced flour mixture and then deep fried in oil and made during any festival/functions etc. We can use ridge gourd, green chilli, potato, cucumber, onion, chow chow (seeme badanekayi) etc. I never use maida/Plain flour in this, instead I always use rice
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ಸಿಹಿ ಮತ್ತು ಖಾರದ ಬೂ೦ದಿ ಕಾಳು | One of the traditional, sweet & savory boondi combination definitely made without fail during the biggest light festival, Deepavali in namma Bengaluru, Karnataka. A bit time consuming dish but easy to make and yummy when savoured I do mix the flour with water and at first step I make
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ರಸಂ ವಡೆ | ರಸಂ ವಡ | Rasam vade/waday/wada/vada is nothing but, deep fried, disc shaped fritters made using soaked black gram lentil and later these vada/waday are soaked in a kind of thin lentil soup which consists of small amount of lentils, tomato, tamarind juice, jaggery and traditional spice powder mix called rasam powder/saaru pudi. Rasam wada
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ಕಡಲೇ ಬೇಳೆ ಆಂಬೋಡೆ | Ambode is a deep fried lentil snack from our own state, Karnataka. The main ingredient used in this snack is split bengal gram/chana dal/Kadlebele. This is one of the most suitable festive savoury preparation, which is almost everyone’s first choice I can say Normally ambode can be called as a definite
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ನಿಪ್ಪಟ್ಟು | Nippattu is a crispy, spicy and delicious rice crackers Particularly from Bengaluru & Mysuru region. It is a signature dish of people of a particular community called shetty community (Telugu speaking folks) in Bengaluru & Mysuru region, and I must say they are the experts in making this particular snack. In fact in
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ಸಾಂಪ್ರದಾಯಿಕ ಶೈಲಿಯ ಮುಚ್ಛೋರೆ | As Gokulashtami/Janmashtami is around the corner I’m posting all the snacks which are necessarily made particularly on that day. Again muchhore is yet another savory snack made specially in the houses of brahmins in Bengaluru & Mysuru region. It is also a tea/coffee time snack and made on festivals like Gokulashtami/Janmashtami
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ಚಕ್ಕುಲಿ| ಚಕ್ಲಿ | Yet another spiral shaped, deep fried snack idea from southern parts of India. This one is also a traditional snack item made during Gokulashtami/Janmashtami, Ganesh chaturthi and Deepavali. Again it is also a great accompaniment with tea/coffee. Though this is called as Chakkuli or chakli in Karnataka, but known with different names
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ತೇಂಗೋಳು | ತೇಂಗೊಳಲು | Thengolu is a deep fried, rice based snack from Karnataka (Bengaluru & Mysore region) necessarily made during Gokulashtami/Janmashtami and Deepavali. The main difference between this and chakkuli is, this contains comparatively more quantity of split black gram powder/uddina bele hittu than Chakkuli, again one more deep fried, rice based snack from
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ಕುಚ್ಚಿದ ಸೀ(ಸಿಹಿ) ಕಡುಬು | We prepare this Kuchhida Kadubu or steamed rice Sihi and khara (sweet and spicy) kadubu (dumplings) particularly on Nagara Panchami day. Actually it is very popular in Karnataka as sihi kadubu, uddina kadubu (spicy) and kadale kadubu (spicy). A very yummy & tasty dish which is steamed ie…. totally oil free/guilt
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ಖಾರದ ಕಡಲೆ ಕಡುಬು & ಉದ್ದಿನ ಕಡುಬು | We prepare this Kuchhida kadubu or steamed rice Sihi and khara (sweet and spicy) kadubu (dumplings) particularly on Nagara Panchami. Actually it is very popular in Karnataka as sihi kadubu, uddina kadubu (spicy) and kadale kadubu (spicy). A very yummy & tasty dish which is steamed ie…. totally
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ಜೋಳದ ಅವಲಕ್ಕಿ ಚೂಡಾ | ಜೋಳದ ಅವಲಕ್ಕಿ ಮಿಕ್ಸ್ಚರ್ | Yummy sorghum flakes mixture !! Sorghum flakes/Jowar poha/jolada avalakki is processed following “the process standardized for flakes preparation using flakes machine”, which is one of the millet and has a very good taste and is rich in essential health nutrients. Particularly I’m using it since last 3 years,
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ಹಿಂಗ್ ಅವಲಕ್ಕಿ | ಇಂಗು ಅವಲಕ್ಕಿ | ಇಂಗವಲಕ್ಕಿ | This is an age old evening/after school snack idea from my native place….Shikaripura. You can serve this in the form light snack too if there happens to be a sudden guests at home. We use thin variety (Paper avalakki) of beaten rice to prepare hing avalakki. Both
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ಕೋಡುಬಳೆ| ಕೋಡ್ಬಳೆ | Kodbale| Kodubale is a crunchy, spicy and one of the most popular snack from Karnataka. Almost everybody is a fan !! The main ingredient used is Rice flour along with ground spices and roasted gram. The most popular Sweet & spicy pair is Kodbale & Kobbari mithai (fresh coconut burfi), one can not
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ಹಸಿ ಬಟಾಣಿಯ ಕುಚ್ಚಿದ ಖಾರ ಕಡುಬು | These steamed savory Kadubu are definitely a healthy alternate for the  sweet filled deep fried Kadubu/Gujiya which are often made for festivals and functions. This time instead of making deep fried kadubu/gujiya for Holi Hunnime, I tried this new version of salt & spicy steamed savory rice flour Kadubu/Gujiya
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ಸಂಕ್ರಾಂತಿ ಎಳ್ಳು ಬೆಲ್ಲ Makara Shankranthi is a festival celebrated all across India, in different forms.  Shankranthi is a harvest festival which signifies the beginning of Spring. In Karnataka … on this occasion… for this day , it is mandatory to prepare a trail mix called as Shankranti yellu bella consisting of wholesome ingredients like…. sesame
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This is one of the must do savory snack of Karnataka, prepared during Deepavali/Diwali. So thought of sharing my way of making this festival special snack with you all. The basic ingredients used in this snack is Chickpea flour & Rice flour in equal proportion. My mother was an expert in making this snack. I
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ಓಂ ಪುಡಿ | ಖಾರ ಸೇವ್ | ಓಮ ಪುಡಿ | This is one of the oldest and easiest snack made during Janmashtami, Diwali etc. As the name itself depicts this is made using Om kalu or Ajwain or Carom seeds. Mainly carom seeds gives the fragrance & taste and the recipe is also called by its
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ಅವಲಕ್ಕಿ ಬೇಳೆ ನುಚ್ಚಿನುಂಡೆ | ಅವಲಕ್ಕಿ ಬೇಳೆ ತರಕಾರಿ ನುಚ್ಚಿನುಂಡೆ | Avalakki nuchhinunde is yet another type of steamed dumplings, prepared by combining less quantity of lentil and comparatively more quantity of beaten rice/rice flakes along with vegetables. This tastes best if made spicy. This recipe is very much suitable for rainy season with a hot cup
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ಕಾಂಗ್ರೆಸ್ ಕಡ್ಲೆಕಾಯಿ | ಕಾಂಗ್ರೆಸ್ ಕಡಲೇ ಬೀಜ | Congress kadlekayi or congress Kadale beeja or spicy roasted peanut is a Coffee/Tea time snack. Roasted and de-skinned groundnut, tempered with spices & generous amount of Hing has different aroma and taste. This is an ever popular snack in Karnataka, that too specially in Bengaluru. Its an Iyengar
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ಬ್ರೆಡ್ಡಿನ ಮೊಸರು ವಡೆ | ಬ್ರೆಡ್ ಮೊಸರೊಡೆ | This is an old recipe, which I found today by chance in one of my old books. I have made it before for many a times , this time I took the photos to upload the recipe here. The bread dahi wada came out very yummy, its easy
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Rice flour crisp fritters | ಮದ್ದೂರು ವಡೇ | Madduru is a place near Mysore. This is a special dish from that place. Madduru waday is a crispy, crunchy tea time snack we can say, but can also be relished at any time of the day. Ingredients: measuring cup used – 250ml PROCEDURE :

ತೊಗರಿ ತರಕಾರಿ ನುಚ್ಚಿನುಂಡೆ | ಬೇಳೆ ಮತ್ತು ತರಕಾರಿ ನುಚ್ಚಿನುಂಡೆ | Generally we make this nuchhinunde/dumplings using only lentil. But today I tried this recipe by adding vegetables. Then I realized its actually a great idea. This can be eaten with any kind of chutney or sauce. Here I have served this steamed dumplings/nuchhinunde along with sweet
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ಮೊಸರು ವಡೆ | ತಯಿರ್ ವಡೆ | ದಹಿ ವಡ | Mosaru vade or dahi vada is a popular snack from Karnataka. This is made using the soaked split black gram/urad dal/uddina bele along with some regular herbs and spices. It is slightly different from the dahi bhalla of North India, as the dahi bhalla is mainly
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ವಡೆ | ಉದ್ದಿನ ವಡೆ | Waday or vada is a famous South Indian deep fried snack. Urad dal wada is crispy, tasty & protein rich food. This is delightful with chutney, Rasam, Sambar. In Karnataka this is the special dish for fifteen days during Paksha masa and this dish is not made on festival days
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ಬೇಕ್ಡ್ ಬ್ರೆಡ್ ರೋಲ್ಸ್ | Wow…it’s a tasty… baked snack ! so one can enjoy relishing it without worrying much.. It is an easy, quick, guilt free recipe. You can take any bread of your choice, but here I have used whole wheat bread. And brown bread, multi grain bread can also be used. I have
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