Wheat based recipe post by Saloni Ramachandran
First I thought I’ll name it as “Anamika snack” as I didn’t have a name for it originally. Then realized it would become like “Anamika” is the owner of this recipe so to avoid such confusions I gave this slightly long and confusing name!
This will some become the favorite snack of your household pretty soon. Kids will love it because of its crunchy taste & powdered form, instead of the usually made solid/semi-solid snack items. It makes a wonderful instant evening time snack for your kids and family if you are bored and don't want to get into something heavy and elaborate for a change.
1 Cup of Large Sized Broken Wheat (Big Granules are preferred because they richer taste and flavor) - 100gms
3/4 Cup of Kobbari Powder (Dry shredded coconut) - 60-75gms
2-3 Green chillies
Tamarind - 1/2 a strip or less (depending on your taste bud for tanginess)
Curry Leaves one string (optional)
Asafoetida/Hing - 1 pinch
Salt to taste
Oil - 1 tablespoon
Mustard Seeds - 1/2 tablespoon
Urad Dhal - 1 tablespood
Cumin Seeds (optional) - 1/4 tablespoon
1. Slightly Roast the broken wheat in a medium flame until about 2 mins so it loses any moisture (do not roast until color change).
2. Now, in a mixer, grind the roasted broken wheat, dry shredded coconut powder, green chillies, tamarind, asafoetida, curry leaves and salt.
3. The ground mixture should be coarse in texture and should not be a very fine powder.
4. Now, in a pan heat 1 tablespoon of oil and add mustard seeds, urad dhal and cumin seeds, once the urad turns brown and mustard splutters, add the ground coarse powder into the pan and start stirring and sautéing continuously for 5 mins.
5. You will notice a slight change in the color and the powder will start getting crispy, you can turn off the gas and serve hot.
6. If you are a person who loves the crispy and crusty taste a lot then keep stirring the mix further more until you see more dark brown crusts.
Tip: You can try out the same thing with Aval/Poha, it will come out really good.