Breadfruit Podi (Jegujje Podi)

Ingredients
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1/2 BreadFruit
1/2 cup Besan
little Hing/Asafoetida
1/2 tsp Red chilli powder
Salt as per taste
Pinch of Baking soda(optional)

Method
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Peel and wash the breadfruit. Cut into thin slices.
Mix all the ingredients in a bowl adding little water. Make thick paste.
Coat each slice with paste and deep fry them in oil at medium flame till they turn in to golden yellow.
Remove from oil and place them on paper towel to remove excess oil.
Serve them as a side dish with rice or with Tea as a snack. This Podi is Famous in Mangalore.

Masala Peanuts

Ingredients
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1 cup Peanuts
1/4 cup Besan/Gram flour
2 tsp Rice flour
2 tsp Red chilli powder
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Amchoor powder(Mango powder)
1 tsp Cumin seeds(Jeera)
little finely chopped curry leaves
1 tsp Salt as per taste
1/4 up water
Oil for deep fry

Method
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In a pan dry roast the peanuts on medium heat for 4 to 5 minutes and let it cool.
Mix well all ingredients together in a bowl.
Add water as needed making sure the spices and flour stick to the peanuts evenly.
Heat oil in a frying pan on medium heat.
Check if the oil is ready.
Drop the peanuts into the oil one by one. Fry the peanuts until they turn light brown, turning them occasionally.
Place them on a paper towel to absorb the extra oil.
let it cool for few minutes then the peanuts should be crispy.
Masala Peanuts can be stored for a month in an airtight container.
This is also famous in Mangalore and my fav too. I used to say to my dad to bring this masala peanuts from shop, whenever he goes for shopping.

Chattambade/ Chana dal Vada

Ingredients
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1 cups Chana dal(soaked in water for about 3 to 4 hrs and drain it)
3 Dry Red chilli
1 Onion Chopped
2 Green chilli chopped
little Curry Leaves
little Chopped Coriander leaves
1 tsp Cumin seeds(Jeera)
1 piece Cinnamon stick
Salt to taste
2 tsp Besan flour
Oil for deep fry

Method
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In a blender blend cinnamom, red chilli and cumin and add channa dal and coarsly blend.
Then add chopped onion, green chilli, curry leaves, coriander leaves and salt to taste add little besan flour if the mixture is not bonding.
Make into flat dumplings and deef fry in medium heat till golden color and crispy.

Chakli( Chakkuli)

Ingredients
-----------------
2 cups Rice flour
1 cup Besan flour / Gram flour
1 tbsp Ajwain / Carom seeds
1 tbsp White sesame seeds
1 tbsp Cumin seeds
1 tsp Red chili powder
1/4 tsp Hing powder / Asafoetida
1/4 cup Melted butter
2 cups Lukewarm water
Salt to taste
Oil to fry

Method
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Mix the rice and besan flour together to a bowl. Add ajwain, sesame seeds, red chili, hing, salt and mix together. Pour the melted butter and mix.
Add water little at a time and make a chapati like dough. Dough should not be too stiff nor too loose.
In a murukku presser, Take little dough and fill into the murukku mold.
With the murukku presser, press and shape the murukku to a plate.
Make a bunch and keep ready to fry in oil.
Heat oil in a wok or kadai. Carefully put the murukku dough into the hot oil. Fry both sides on a medium high heat, till crisp and golden.
Take off the oil and drain on a paper towel.
Serve as a evening snack with tea.