No Bake Nuts & Chocolate Bars - Espresso flavoured

 

Avalose Unda with Chaya – Kerala Tea Time Nostalgia

Avalose Unda alias Ari Unda – A Love Story I Never Had

“Before we roll into the recipe, let me take you back to a kitchen filled with tins, laughter, and a certain hard rock ball I never quite understood…”

Avalose Podi Snack with Steamed Banana & Black Coffee – A Kerala Naalu mani Palaharam

Avalose Podi with Coconut, Banana & Jaggery – A Kerala Quick Fix Snack

    When hunger knocks unannounced, the Malayali kitchen always has an answer. This humble Kerala snack made with Avalose Podi, grated coconut, ripe banana, and jaggery or sugar is the ultimate quick fix — no flame, no fuss. Often whipped up during tea time as a naalu mani palaharam (the sacred 4 PM snack hour), it's as nourishing as it is nostalgic. While a similar quick-fix Aval Nanachathu has its own fan base, this version with toasted rice flour brings a deeper flavour and bite. Whether served with Kattan Chaaya  or Kattan Kaapi or Milk Tea, it’s the kind of teatime treat that creates memories.

Avalose Podi Recipe – Classic Kerala Palaharam with Tea & Avalose Unda

Avalose Podi (അവലോസ് പൊടി) | Roasted Rice Coconut Powder – A Classic Kerala Nadan Palaharam

    Avalose Podi (അവലോസ് പൊടി) isn’t just a snack – it’s a memory, roasted into every Malayalee kitchen. Long before instant mixes and bakery packets, this humble, soulful blend of roasted rice and coconut—gently spiced with cumin and cardamom—was made with love and shared with joy. Avalose Podi has comforted generations during teatime. It’s a shining example of how minimal, native ingredients can come together to create something deeply nostalgic and satisfying.

    Also known as Avalos Podi or Avilose Podi, this traditional Kerala snack was lovingly stirred in bronze urulis and served with bananas and steaming Kattan Chaya (Black Tea). From Christmas platters to Vayaru Kaanal packages, Avalose Podi has long held a sacred place in Kerala Christian homes—and beyond.  If you're looking to recreate a soul-warming, traditional palaharam at home, this Avalose Podi recipe is your perfect guide.

Don’t stop here — check out Avalose Unda – Sweet Balls of Tradition and roll your way into another story-rich recipe.

MANGALORE BUNS - BANANA POORI

    When we talk about a lot of South Indian Tiffin items, we see that most of its origin starts from Udupi.  Udupi Cuisine has a global recognition for its unique dishes, and the variety of popular vegetarian dishes has a wide fan following around the world. Right from simple Dosa, Idli, Khara Bhath, Vada to the most popular 'Masala Dose' all found its origin in Udupi.

    Madhavacharya, the sage who found the Dvaita Hindu philosophy, established the Sri Krishna Temple in Udupi, a town on Karnataka’s western coast. In this Udupi temple, Lord Krishna is worshipped as an infant. The devout believed that Krishna would wander away, so they found a way to entice him and make him stay by serving delicious naivedyams.  Not less than 14 different varieties of dishes are offered to the Lord every day. The tradition has led to feeding a thronging number of devotees on a daily basis in Udupi Sri Krishna Temple.  Rituals and cooking were clearly the twin skill sets of the Udupi Brahmins. And when the jobs at the temple dwindled, the Brahmins started working as cooks at private homes.  Gradually, Udupi Cuisine found its way through the country. 

   Today, let's see a unique dish from Udupi Cuisine - Mangalore Buns. They are unique to the Mangalore-Udupi region. Though it's called a "Bun", the name is quite misleading, and it is more or less a variation of Poori/Puri.  In simple terms, it is called 'Banana Poori'.  It can be called as a Bun for the reason that it is soft and fluffs up when deep-fried, and it is soft and spongy. We can call it as a Poori, as the recipe is more or less the same as the one for a traditional Puri/Poori.  Mangalore Buns alias Banana Poori is a Deep-fried dish, made with Wheat flour, Bananas and a bit of spices like Cumin.  It has a wonderful air pockets within when deep-fried, and it turns out to be soft, fluffy, spongy with a mild sweet note & Banana flavour.

MANGALORE BUNS - BANANA POORI

    When my daughter said, Mangalore Buns, I was wondering what kind of bun it was and when she shared the recipe, I was taken aback seeing a Poori with Bananas.  Initially, as sceptical as ever, I procrastinated the idea, until she ordered these Mangalore Buns at MTR, our regular visit whenever we are in KL.  My initial inhibitions vanished the moment I tasted it, and the very week I made the recipe at home.  Even for the first time, the recipe came out as perfectly as it is, and I was literally overwhelmed by the texture of the Buns and the satiating feeling I personally felt after eating Mangalore Buns.  Now I can say that Mangalore Buns are added into my personal favourite list.

    These Mangalore Buns can be eaten as a snack along with a hot cup of coffee or a Tea.  Or else, simply serve it as a breakfast or dinner along with a simple Coconut Chutney/ Vegetable Kuruma/Potato Sagu/Potato Masala.

For more TIFFIN ITEMS, Click here...

Cuisine - Udupi, Mangalore (Karnataka)
Course - Main Course
Difficulty - Medium
Serves - 2
Yields - 6 - 7 Mangalore Buns
Author - SM

Preparation Time - 5–10 Minutes
Leavening Time - 3 - 4 Hours
Cooking Time - 20 - 30 Minutes

For more recipes on INDIAN BREADS, Click here...

 

HOW TO MAKE MANGALORE BUNS - BANANA POORI

MANGALORE BUNS - BANANA POORI

INGREDIENTS:

For the Dough:

All-Purpose Flour - 1 Cup
Banana - 1 No (big-sized)
Sugar - 2–3 Teaspoons
Cumin Seeds - 1 Teaspoon
Curd/Yoghurt - 21/2 Tablespoons
Salt - To Taste
Baking Soda - 1/8 Teaspoon
Oil/Ghee - 2 Teaspoons
Water- as required

To Deep Fry:

Oil - to Deep Fry

MANGALORE BUNS - BANANA POORI

 

METHOD:

KNEADING THE DOUGH:

• Mash or grind the Banana along with sugar into a fine paste.
• Pour in the Curd/Yoghurt and Oil into it.
• Mix well until well combined.
  
• Sieve All-Purpose Flour with Baking Powder & Salt, once.
• Add the flour mixture along with the banana mixture.
• Knead the dough, adding a little water.  Add water only if required.
• Knead it into a stiff dough. 
• Cover the bowl and let it rest for 3–4 hours.

NOTES:

• The moisture content from the Banana and sugar would be more than enough to knead the dough.  Add water only if required.
• The amount of water totally depends on the type of All-purpose Flour used.  Adjust Accordingly.
• If you need more water, do not add directly to the flour mix. Just sprinkle a bit at a time and knead it.
  
• The longer you knead the dough, it tends to become soft and pliable. 
• The dough should be stiff, but soft and without any cracks.
• This is a mildly sweet dish. Sweetness from the bananas gives a tinge of sweetness to the Poori, adjust the amount of sugar to suit your sweet preference.

  MANGALORE BUNS - BANANA POORI

  
  

RESTING THE DOUGH:

• Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap, or cover the bowl tightly with a lid.
• Leave the dough aside, for at least 3 - 4 Hours.
• Covering the dough traps moisture, otherwise, it will dry out forming a crust.
• And keep the dough covered all the time.
• If time permits, rest the dough for an extra hour in cold weather conditions. 
• Warm weather softens the dough quickly.

ROLLING THE DOUGH:   

METHOD:

• Divide the dough into equal portions.
• Roll out each portion into medium-sized, slightly thick circles.
• Roll them with even thickness.
• Dust the rolling board with dry flour while rolling the dough.
• Do not use too much flour while you roll the dough.

MANGALORE BUNS - BANANA POORI

 

DEEP FRYING THE MANGALORE BUNS

• Heat the oil in a deep pan on a high flame and allow the oil to smoke off.
• Lower the flame to medium-high.
• Gently drop the rolled Mangalore Bun, one at a time, into the hot oil.
• Carefully and gently press the Mangalore Bun with the slotted spoon until it fluffs up.
• Flip the Mangalore Bun and cook on the other side.
• Fry the Mangalore Bun until it turns into golden brown.
• Do not fry the Mangalore Bun on a high flame or allow it to burn.
• Once fried, remove the Mangalore Bun from the oil with a slotted spoon
• Allow it to drain on clean Paper towels.
• Follow the suit for the rest of the Mangalore Buns.
• Serve Mangalore Buns hot with Coconut Chutney/ Vegetable Kuruma/Potato Sagu/Potato Masala or any other side dish of your choice. 
• Can serve it as a tea time snack. 
  

 

MANGALORE BUNS - BANANA POORI

 

NOTES:

• Do not overheat the Oil while frying the Mangalore Buns.
• Deep-fry the Mangalore Buns on a medium-high flame.
• Serve Mangalore Buns hot or at room temperature.
• This Mangalore Bun recipe retains softness and fluffiness even after a long time.
• Mangalore Buns can be stored for a couple of days @ room temperature in an airtight container.
  

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

 

    Let's come up with a few recipes suitable for the Season - Summer, Summer Fruits, Summer Holidays.  Arrival of summer in India brings forth the Season of seasonal fruits like Jack Fruit and Mangoes.  When a produce is in abundance, an Indian household gets busy preserving it in its own way or utilizing it in the best possible way.  So, a few recipes with Jack Fruit for the Season.

    Should I Say this Palaharam as Chakka Appam or Chakka Ada?  Well, both seems to sound correct to my knowledge.  Chakka Appam or Chakka Ada is a classical Kerala Palaharam prepared with Rice flour, Jaggery and one main ingredient irresistibly a Keralites favourite - Chakka alias Jack Fruit.  It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head.  If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity.  Well, so is the popularity of this amazingly big fruit in God's Own Country.  Least to mention the variety of dishes made out of this fruit.  Right from a young raw jackfruit to the ripe one, at different stages of its growth, even it seeds are converted into tasty dishes, there comes a dish made out of Jack fruit in Kerala.

JACK FRUIT

    My husband gets overwhelmed when purchasing his favourite items and especially items like Tapioca & Jack Fruit, his whims get to the core and buys portions more than what is necessary for two of us.   A few months back it happened again, and he ended up buying a big portion of Jack Fruit from the local wet market.  As usual, my mind got occupied with the thought of finishing it soon, in vain trying with the next step of preserving it.  In the process, as a helping hand, he came with the idea of making this Chakka Appam.  Well, I had actually made a portion of Chakka Varattiyathu in the morning, and so I felt the idea of cooking up Chakka Appam is going to be an easy task and so was it.

    So, well talking about Chakka Appam or Chakka Ada, it is one Kerala Palaharam similar to Ela Ada/Ilayada.  Ela Ada is made with Rice Flour with a filling inside, which is usually made of Coconut & Jaggery.  But the main difference in this recipe is that the filling has Jack Fruit Purée or simply the Chakka Varattiyathu or the Jack Fruit Preserve.  Some recipe of this Chakka Appam/Ada is made with an outer layer of Rice Flour and the filling inside.  Whereas, some recipes are made by kneading all the ingredients together along with the Rice flour and this recipe is done in the above method.  I have kneaded all the ingredients together and then, just spread it out over a Banana Leaf.  Gently press the folded Banana Leaf & tightly secure it.  Steam cook this simple delicacy in a steamer until cooked.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Medium
Yields - 10 -15 Ela Ada
Author - SM

Preparation Time - 20 - 30 Minute
Cooking Time - 30 - 45 Minutes.

For more recipes from GODS OWN COUNTRY - KERALA, Click here...

HOW TO MAKE CHAKKA APPAM - CHAKKA ADA

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

INGREDIENTS:

With Jack Fruit Purée:

Rice Flour - 1 Cup
Jack Fruit Purée - 1 Cup
Jaggery - 1/2 Cup
Grated Coconut - 1/2 Cup
Cardamom Powder - 1/2 Teaspoon 
Dry Ginger Powder - 1/4 Teaspoon
Ghee - 1 Teaspoon
Salt - a Pinch

 

METHOD:  

CHAKKA APPAM DOUGH

For Chakka Appam Dough:

• Grind the Jack Fruits and make a Purée out of it.
• Add powdered jaggery to the Jack Fruit Purée and mix well.
• Mix well until the Jaggery dissolves.
• Alternatively, can add powdered Jaggery while grinding the Jack Fruit pods.
• Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
• Finally, add a teaspoon of melted Ghee and mix well.
• The dough would be slightly loose and pliable.
• You may not need any extra water while mixing the dough in this method
  

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

 

INGREDIENTS:

With Chakka Varattiyathu/Jack Fruit Preserve:

Rice Flour - 1 Cup
Chakka Varattiyathu /Jack Fruit Preserve - 3/4 Cup
Jaggery - 1/4 Cup
Water - 1/4 Cup
Grated Coconut - 1/2 Cup
Cardamom Powder - 1/2 Teaspoon 
Dry Ginger Powder - 1/4 Teaspoon 
Ghee - 1 Teaspoon
Salt - a Pinch 

For a detailed Recipe on HOW TO MAKE CHAKKA VARATTIYATHU, Click here

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

 

METHOD:  

For Chakka Appam Dough:

• Melt the Jaggery in 1/4 Cup of Water.
• The idea is to just dissolve the Jaggery here.
• Strain for any impurities and transfer it into a pan.
• Add 3/4 Cup Chakka Varattiyathu to the Jaggery water and mix it thoroughly until well combined.
• Cook this on a low flame until it boils.
• Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
• Finally, add a teaspoon of melted Ghee and mix well.
• The dough would be slightly loose and pliable.

Folding Chakka Appam in a Banana Leaf:

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Cut Banana Leaves and smear Coconut Oil over it.
• Spoon in a handful of Chakka Appam Dough on to the Banana Leaf.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Fold the Banana Leaf into two and gently press it with your palms so that the dough evenly spreads through the Banana Leaf.
• Press the Banana Leaves & tightly secured the dough inside the Leaf and leave it aside.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Follow the suit for the rest of the dough.
• Smear a little bit of coconut oil over the tray/plate which would be used to steam the Chakka Appam/Ada, alternatively, you can line up a Banana Leaf over the tray.
• Arrange the prepared Chakka Appam/Adas in the tray/plate. Do not overcrowd the Chakka Appam.

Steam Cooking the Chakka Appam/ Ada:

• Pour water into the Idli Chembu/Steamer, cover and allow it to boil for about 10–12 minutes on a medium flame.
• Once the steam builds, then place the tray/plate with the prepared Chakka Appam/Ada into the steamer.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

•  Cover the lid tightly and Steam cook the Ela Adas on a low flame for about 10–15 minutes, or until they are no more sticky.

CHAKKA APPAM

• Switch off the flame.
• Serve Ela Ada/Ilayada hot or at room temperature.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

NOTES:

• Can use ready-made Appam/Idiyappam/Pathiri Flour for the recipe. I have used Malaysian Brand, Babas Idiyappam Flour for the recipe.
• The dough should be slightly loose and pliable. Adjust accordingly. 
• Adding ghee to the dough is purely optional. But it gives a wonderful texture and aroma to Chakka Appam.
  
• Adjust the amount of jaggery to suit your taste preference.
• Using Dry Ginger Powder is Optional.