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How to Fry Fryums
Remember to be cautious when deep frying to avoid splattering hot oil. It's important to monitor the temperature of the oil and adjust the heat as needed to prevent the fryums from burning. Enjoy your homemade fryums as a delicious and crispy snack!
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The Crunch of Fryums
In many South Indian households, serving fryums with rice dishes is a traditional practice that has been passed down through generations. Fryums add a crunchy and crispy texture to the meal, providing contrast to the soft and fluffy texture of rice. The seasoning and spices used in fryums also add flavour to the meal.
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Achumurukku or Kueh Ros?
One must be quite agile if she or he wants to do it singlehandedly. There must be at least one person to take charge of taking out the fried Kueh Ros out of the oil with a skewer or chopstick and the other person must be in charge of dipping the rosette mould into the prepared batter and then easy the batter into the hot oil.
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Rava Thosai
Many people's favourite, the rava thosai aka rava dosa is lacy, crispy and quite easy to make. Do not be intimidated by the number of ingredients!
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Potato Curry Buns
have your bread and eat your curry – all in one! I baked these tasty buns few days ago. You can fill a bun with any kind of filling. If you are a vegetarian, omit the chicken.
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Idiappam aka String Hoppers
Singaporean and Malaysian children grew up eating puttu mayam with freshly grated coconut and orange or brown sugar. Though in Singapore it is called puttu mayam, it is known as Idiyappam, Noolputtu, Noolappam, Sevai or semige in different parts of India where it is usually served with a curry or sweet coconut milk. I have eaten puttu mayam in Kerala with mashed banana and coconut and it was a delicious gluten-free vegan breakfast. PUTTU MAYAM AKA IDIAPPAM 250g rice flour1 tsp oil1/2 tsp salt400ml boiling water
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Masala Vadai Pasta
I am so used to making the basic recipe and then make different dishes out of it. Masala Vadai is high in protein and nutritious. Instead of deep frying, you can also steam them.
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Masala Vadai
Masala Vadai also known as Paruppu Vadai is eaten as a savoury snack and sometimes as a side for breakfast. A good cup of strong tea with milk is the best pairing for Masala Vadai.
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Pepper Murukku
No one resist the Tamilian snack, Murukku, especially when it is crispy, light, aromatic and delicious. Nothing can beat Murukku as a tea-time snack with hot tea, as a snack to munch during rainy season or while watching television or just to make and give away. There are so many varieties and variants of murukku in India.
