The mysore bonda is a common snack for the evening tea or coffee usually consumed with plain coconut chutney.
Snacks
Explore a tasty collection of South Indian snack recipes, including vadai, pakoda, bonda, kozhukattai, murukku, sundal, patties, and other tea-time favorites. These vegetarian snack recipes include crispy deep-fried savories, healthy steamed dishes, protein-rich sundal varieties, festival snacks, and easy evening bites served with chutney, ketchup, tea, coffee, or as a side with rice dishes.
Rajma Pakoda
A crunchy snack made with rajma beans, besan flour and other spices. It is served with evening tea or coffee.
Green Gram (Moong) Adai
Discover the delicious and nutritious South Indian dish, green gram adai, packed with protein and fiber. Perfect for breakfast or snack time!
Vegetable Pakoda with Jamun Mix
Indulge in a delicious fusion of flavors with vegetable pakoda and gulab jamun mix. Crispy pakodas paired with sweet gulab jamun make a perfect snack!
Aval Vadai
Looking for a delicious recipe using instant mix? Discover how to make Aval Vadai using any brand of Poha Instant Mix.
Poha Rolls
Explore my experience creating delicious Poha Rolls using “Mother’s Recipe” Instant Mix & Jamun mix, served on Karpooravalli Leaves.
Murungai Keerai Adai
Murungai Keerai Adai is a hearty, crispy adai made with soaked rice and dals ground coarsely, then mixed with onion, coconut, and chopped murungai keerai. Cook on a greased tawa until golden brown and serve with jaggery, milagai podi, or chutney.
Karamani Vadai
A traditional snack that is served with coconut chutney. This can also be had with evening hot tea.
Black Gram Dal Sundal
Black gram dal is one of the most valued pulses. It is rich in vitamins, minerals and dietary fiber. It contains calcium, potassium, iron, magnesium, copper, manganese etc. It helps to reduce hypertension. Add some healthy Black Gram dishes in your daily diet.
Ragi Pakoda
Ragi Pakoda is a crispy, deep-fried snack made by mixing ragi and rice flour with peanuts, chopped onion, green chillies, ginger, and curry leaves, then frying spoonfuls until sizzling subsides. Garnish with fried curry leaves.