8 Best South Indian Snacks Recipes - Top South Indian Snacks Recipes
Looking for intriguing alternatives to add to your collection of snack recipe? Try these South Indian snacks. Snack time is something we all look forward to, I suppose. Nothing compares to the satisfaction of snacking on crispy, spicy, cheesy, and flavorful goodies, and the more homemade the better. We're not only talking about dosas, idlis, and vadas when we say that there are many regional specialties from South Indian cuisine that may utterly blow you away and make snack time your favourite time of the day. There are delectable foods from Kerala, Tamil Nadu, Karnataka, Andhra Pradesh, and Telangana in the diversified South Indian cuisine.
Starting with the munchies, you may prepare classic snacks like murukku and banana chips or try some quick meals like several kinds of idli that are not only delicious but also healthful. Consider serving small masala idlis with cocktails or packed idlis with hot filter coffee. Then, of course, there are several vada varieties, like medu vada, masala vada, maddur vada, parippu vada, thavala vada, and others, to sate your appetite. You can make anything by experimenting with the batter and spices.
Try out some of the regional specialties, such as ragi mudde, aloo bonda, punugulu, and paniyaram, among others. For non-vegetarians, the most popular chicken 65, fish fry, fried prawns, and mutton roast are available.
It's time to head to the kitchen and prepare your favourite sweets if talking about all these foods has made you hungry.
To get you started, here are our top 8 South Indian snack recipes:
This South Indian snack is quite well-liked in every home. When hunger pangs appear, reach for this crunchy, spicy snack.
The components of murukku
- (Fried Lentil Snack) 1 Cup Rice flour
- 1/fourth cup dhuli urad dal (powdered)
- 1/2 tbsp salt
- 1/4 tbsp Asafoetida, (diluted in 1/4 cup water )
- 2 tbsp ghee or butter
- 1 tablespoon of safe ti oil (for deep frying)
Making a Murukku (Fried Lentil Snack)
1. Combine all the ingredients and knead in water to form a solid dough.
2. Set aside for around 30 minutes.
3. Heat the oil until a dab of dough dropped in it rises instantly.
4. Press round murkkus into the heated oil using a press (such as a sevain or cookie press).
5. Decrease the heat and continue cooking until both sides are light brown and crisp.
6. Cool, then put in an airtight container.
Also, take ideas from our previous blog on: What is Makhana (Fox Nuts) and Where Does it Come From?
Idli or dosa batter is used to make the well-known Andhra Pradesh street snack known as punugulu. A thick batter made of onions, coriander leaves, yoghurt, and the idli mixture was then deep-fried till golden.
The components of punugulu
- Cup of maida
- 1 small onion
- 3 green peppers
- 1/2 cup of buttermilk or yoghurt
- leaves of cilantro or coriander (both are same)
- salt for frying oil to taste
Making of Punugulu
1. Finely chop the onion, green chilies, and coriander leaves and set them aside.
2. Gently combine the maida and yoghurt to create a thick batter that resembles idli batter. Make sure it doesn't turn runny. If it works, you can increase the maida in it somewhat.
3. To this mixture, add the chopped onions, green chilies, coriander leaves, and salt.
4. Get a pan of oil hot. Form this mixture into little balls, and then cook them in heated oil. Hold off till they get golden.
With a stuffing of dal, almonds, and veggies, Udipi is a nutritious breakfast and snack alternative. a tasty light dinner!
Ingredients in Idli Stuffed
- 3 cups rice
- 1 cup of stuffing with urad wash
- 1 teaspoon blanched pistachios
- Roasted cashews, 1 tablespoon
- 1 tablespoon chopped green and red bell peppers
- 1 teaspoon pickle spice
- 1 teaspoon kasoori methi
- 1 tablespoon chopped carrot
Making Stuffed Idlis
1. To create batter, soak the rice and urad dal.
2. Leave alone to ferment
3. Oil-brush the idli tray.
4. Stuffing ingredients can be added together or separately and should go in the middle of each idli area.
5. Spread the stuffing with the fermented mixture.
6. Steam until idlis are done.
7. Serve warm.
4. Kerala Style Chicken 65
This Kerala-style Chicken 65 from Zambar will make your mouth water, your heart race, and will make you forget about the standard breaded-and-fried chicken.
Chicken 65 Kerala Style Ingredients
- 200 gms. of chicken thighs (boneless)
- a teaspoon of ginger-garlic paste
- 1 teaspoon yoghurt
- 1 teaspoon lemon juice
- 2 full Kashmiri red peppers 1 dash of turmeric
- 5 peppercorns of black
- 1 fennel seed pinch
- 5 grammes Cinnamon sticks,
- 1 cumin seed pinch Salt as desired
- 1 teaspoon egg white
- 2 teaspoons of rice powder
- 2 curry leaves, pinch
- 600 ml of deep-frying oil
Making Chicken 65 the Kerala Way
1. Take the boneless chicken and marinate it in yoghurt, salt, lemon juice, ginger, and garlic paste. After combining, set aside for 30 minutes.
2. Ground the cumin seeds, black peppercorns, fennel seeds, cinnamon sticks, turmeric, and hot pepper flakes. Add this to the chicken that has been marinated.
3. Combine curry leaves, egg white, and rice powder.
4. Raise the temperature of the oil in a frying pan to between 350 and 375 degrees Fahrenheit.
5. Fry the chicken until golden brown, which should take 6 to 10 minutes.
6. Present a lemon slice and a hot mint sauce.
Andhra Pradesh is the home of pesarattu, a dish similar to a dosa. It is created with green gramme and served as a breakfast item or a snack.
Pesarattu ingredients (Green Gram Dosa)
- 2 cups of cleaned and steeped for an hour moong dal
- 14 cup of rice (cleaned and soaked for an hour)
- chopped green chilies, to taste
- Asafoetida powder, 1/4 teaspoon
- 1/tsp. salt
- chopped 1/4 cup of coriander leaves
- 1/4 cup chopped onions in oil (for pan frying)
Creating Pesarattu (Green Gram Dosa)
1. Drain the dal mixture, then coarsely grind. Combine with enough batter to form a dropping consistency, along with the onions, coriander, salt, and chilies.
2. Proceed to produce dosas by heating a griddle or tawa, adding a few drops of water, and then pouring and spreading out the batter right away. Put oil all around and a small amount on top when the edges begin to rise. will cleanly come off after cooking.
3. Put coconut chutney on the table.
6. Vermicelli Upma
The next time you get a sudden attack of hunger, try this quick and healthy snack. It has flavour but is light.
Vermicelli Upma's ingredients
- 2 cups thin vermicelli,
- 1.5 tbsp refined oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tbsp. urad dal
- 2 green peppers (split lengthwise)
- 9 to 10 Curry departs
- 1 sliced onion
- 1/2 cup chopped beans
- 12 cup finely sliced carrots
- 50 ml of fresh peas
- a half-cup of tomato puree
- To taste, 1/2 tsp turmeric powder
- 2 tbsp. toasted peanuts
Making Vermicelli Upma
1. Roast the vermicelli for 3–4 minutes, or until it turns slightly golden, in a hot pan or kadai. Put aside on a dish after transfer.
2. Add urad dal, mustard, and cumin seeds to the oil that has been heated in the same kadai. Add the chilies and curry leaves after letting them crackle for a minute. Add the onions after frying for one to two minutes. Mix well.
3. Add the salt and turmeric powder, and cook for one to two minutes. After that, thoroughly stir in the vegetables. Give them three to four minutes to fry.
4. Add 2 1/2 cups of water and the tomato puree, and then bring to a rolling boil. Mix well before adding the vermicelli. When the vermicelli is cooked and the water has been evaporated, 5 to 6 minutes should have passed since you covered the kadai.
5. Examine seasoning. Finish by transferring to a serving bowl and adding roasted peanuts and a fresh green chilli on top. Serve right away.
Also, take ideas from our previous blog on: Khaman Dhokla Recipe - Khaman Recipe - Alfa Foods
7. Banana Chips
To munch on while watching the rain, try these coconut oil-fried banana chips. They can survive for days and are best kept in an airtight container.
Contains in banana chips
- Peeled and sliced into thin rounds, four green (unripe) plantains
- Coconut oil, two cups
- three water cups
- 1/tsp of turmeric
- 1 tablespoon chile powder, salt to taste
How-To Making Banana Chips
1. Soak the banana slices for five minutes in a combination of water, salt, and turmeric.
2. Mix it thoroughly before transferring it to a colander to finish draining.
3. Heat the oil in a medium-sized kadai over high heat.
4. Add the slices in tiny batches once it begins to smoke.
5.Transfer to a paper napkin after frying till browned.
6.Continue with the remaining slices.
7.Add salt and chilli powder and allow to cool.
8. Keep for up to a week in an airtight container.
8. Mendhu Vada
Garelu, Uddina, Vade, and Ulundhu vadai are some of the other South Indian names for these round, disc-shaped fritters made of Urad or Chana dal.
Components of the Mendhu Vada
- 4-6 hours of soaking one cup of split-husked black gramme (dhuli urad)
- 1/tsp. salt
- 1/4 teaspoon Asafoetida
- 1/4 teaspoon black pepper, ground
- 1 tablespoon chopped coriander leaves
- 1 teaspoon coarsely chopped ginger
- 0.5 teaspoons of finely chopped green chilies
- Oil (for frying)
Making a Medhu Vada
1. Drain the daal, then blend it into a paste.
2. To make it fluffy and light, add salt, asafoetida, and black pepper.
3. Combine the green chilies, ginger, and coriander leaves.
4. Heat the oil until a drop of batter poured in it immediately bubbles up.
5. Form the daal mixture into flat rounds, poke a hole in the centre, and fry until golden and thoroughly cooked, first over high heat and then over low heat.
6. Remove the vadas from the oil, drain them on absorbent paper, and then serve.
So enjoy now, go ahead! While some of the recipes might require some preparation time, others can be whipped up quickly. These delicacies will surely be a success when paired with hot chutneys and dips.
Also, take ideas from our previous blog on: 15 Best Quick & Easy Recipes - 13 Top Simple & Instant Recipes in 2022