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In South Indian cuisine, many dishes make you drool for their authenticity, flavourfulness, aromatic kicks, and fantastic flavours. There are many options for savoury delights in South India, where these snacks are eaten regularly during teatime and beyond, and you may not even be able to taste all of them in a single sitting. Yes, the range is that wide. So, it wouldn't be wrong to say that the unique heritage of the region is reflected in these savoury snacks.
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These savoury dishes are beloved not only by people from the South Indian states of Karnataka, Kerala, Tamil Nadu, Andhra Pradesh and Telangana but also admired by Indians as well as by international food enthusiasts. The balance of spices, unique textures, and versatility of these South Indian savoury snacks have truly won the hearts of millions, and make for great treats on any occasion.
Enjoy making these dishes yourself to give your loved one a little surprise or you can also enjoy it yourself with cooking and the delicious notes of joy that a food can bring to your palates!
Thattai:
In Tamil, “Thattai” means flat, and this dish is a crunchy and crispy snack item which is small, flat, and round in shape. The ingredients like rice flour, urad dal flour, peppercorns, asafoetida, sesame seeds, soaked channa dal, curry leaves, peanuts, water, and salt are mixed to make a consistent dough and shaped with dexterity. In the heated oil of the pan, the flat discs are deep-fried until they achieve a golden-brown hue and crisp up to perfection. It is an enjoyable treat which is prepared in batches during festival times in South Indian households and shared with family and friends.
Murukku:
This crunchy savoury is a fantastic snack which is loved by many people. The word “Murukku” means twisted in Tamil which denotes the shape of the dish. Ingredients like rice flour, urad dal flour, asafoetida, and sesame seeds or cumin seeds are used to make the dough for the dish. The dough is added to the spiral-plated mould which are easily available in the market to make the twisted shape of the Murukku. This dish is also famous in other states of India and is called Chakra in Telugu, Chakkulli in Kannada, Chakali in Marathi, and Chakri in Konkani.
Vada:
Vada or vadai is a famous South Indian dish which is easily available in every part of South India. The crispy exterior and fluffy-spongey interior make for a super-hit snack item. Ingredients like urad dal batter, green chillies, sliced onions, curry leaves, and peppercorns are mixed to make a dough. The batter is shaped into small, flat, and round shapes which are deep-fried in oil. This can be accompanied by chutneys and sambar. Vada is usually served hot with breakfast, making it an exemplary sidekick that soothes the soul.
Achappam:
In Malayalam, “Achappam” means food made with flour. It is a deep-fried cookie which is shaped like flowers is made with rice flour. This traditional Malayali dish is made by blending rice flour, sugar, eggs, coconut milk, cardamom, cumin, and sesame seeds to spice it up—though it can also be made plain. The patterned iron mould is dipped in the batter and re-immersed in the hot oil. It is deep-fried in the oil until it achieves golden brown perfection. Achappam is also called Achimurruku in Tamil, Gulabi puvvulu in Telugu, etc.
Bhaji:
Bhaji is a fantastic and versatile dish that is enjoyed by many food enthusiasts. Ingredients like besan or gram flour, rice flour, corn flour, asafoetida, red chilli powder, salt, water, and vegetables of your choice are used to make these. In South India, vegetables like banana plantain, potato, or onion are preferred for bhajis. The ingredients are mixed into a batter and deep-fried in the oil. Fry it until the deep-golden colour is achieved. The yummy, hot, crunchy fritter can be accompanied by any chutney.
Bonda:
Bonda is a South Indian snack which has a crispy exterior and flavourful filling. Ingredients like urad dal flour, rice flour, green chillies, curry leaves, chilli powder, asafoetida, and water are added to make the batter. A small amount of potato mash is added into the batter which helps create a round shape. It is then deep-fried in the oil. The bonda is fried until it achieves a golden-brown hue. It can be served hot with a cup of filter kaapi in the evenings. It is also greatly enjoyable during the monsoon season.
These are some of the savouries that satisfy your palates. Enjoy food that offers diverse ecstatic adventures in the culinary journey.
