4 Traditional Kerala Snacks

By jaseena - Updated: May 16, 2019

We all like to eat chips and other fried foods but we are also aware that fried snacks are not good for us. How about you try some traditional healthy snacks? Traditional snacks are tasty too. It may not be as other ready-made snacks. Read this blog post to learn the recipes of different types of traditional Kerala snacks (sweet, salty, and spicy). Your children will love these.

1. Unniyappam

Ingredients

Rice flour – 2 cups
Jaggery – 1 cup
Bananas – 2
Cardamom powder – 1 tablespoon
Cumin powder – 1 tablespoon
Ghee – 1 tablespoon
Black sesame seeds – 1 tablespoon
Coconut pieces – 1/2 cup
Coconut oil for frying (you can use any oil available in your kitchen)
Water as required
Salt to taste

How to Make

Dry roast the rice flour over medium flame for about 3-4 minutes and keep aside.
Melt the jaggery in 1/4th cup of water.
Slice the bananas.
Heat some ghee in a pan and fry the banana slices for 5 minutes. Let them cool then grind to get a smooth paste.
Take the roasted rice flour in a bowl and add the melted jaggery to it. Mix well. Add the banana mixture to it and mix again.
Add the coconut pieces to the mixture.
Add the cardamom powder, cumin seeds, black sesame seeds, and salt, and mix well. The mixture should look like a cake batter.
Add some water if needed and make a smooth mixture.
Cover the bowl with a plate and let the batter sit for an hour.
Now take the paniyaram pan and apply some oil.
Heat the pan and pour the batter in each hole.
Cook it over medium flame. When they start turning golden brown, flip it and let them cook from the other side as well. Serve hot.

2. Kozhukatta

Ingredients

Rice flour – 1 cup
Grated coconut – 1 cup
Jaggery – 3/4th cup
Ghee – 3 tablespoons
Cardamom powder – 1/2 tablespoon
Salt to taste
Water as required

How to Make

Boil half a cup of water.
Let it cool then add the rice flour to it. Make a soft dough and keep it aside.
Heat a pan and add ghee to it.
Add the grated jaggery to the pan and let it melt. Then add the grated coconut.
Sauté the coconut and jaggery mixture for about 5 minutes.
Add the cardamom powder and salt and mix well.
Grease your palm with ghee.
Take a small portion of the dough and roll it out to make a small circle.
Take 1 spoon of jaggery and coconut mixture and place it in the centre of the rolled out dough.
Take the edges of the rolled out dough and bind it.
Repeat the above three steps to make more kozhukatta.
Steam the kozhukatta for about 15-20 minutes. Serve warm.

3. Banana Chips

Ingredients

Raw bananas (plantains) – 2
Turmeric powder – 1/2 tablespoon
Salt to taste
Oil for frying

How to Make

Peel the skin of the bananas with the help of a knife.
Slice the peeled bananas. The slices should be very thin.
Take 1 cup of water in a bowl and add the turmeric powder to it.
Add sliced bananas to a bowl and soak them in water for 15 minutes.
Pour them to a colander and let them dry.
Then take a towel or cloth then spread the banana slices for absorbing extra water
Meanwhile, heat some oil in a pan.
Once the banana slices dry, fry them in the oil until they turn crispy.
Place these chips on the kitchen towel to get rid of the excess oil from the banana chips.
Sprinkle salt on the chips and enjoy.

4. Sweet Poha

Ingredients

Beaten rice (rice poha) – 2 cups
Grated coconut – 1 cup
Jaggery – 1 cup
Cardamom powder – 1 tablespoon
Cumin powder – 1 tablespoon
Water as required
Salt to taste
Cashew nuts and raisins – 100 grams

How to make

Melt the jaggery in 1/4th cup of water.
Add the grated coconut to the jaggery mix.
Cook for about 5 minutes while stirring continuously.
Add the cardamom powder, cumin powder, and salt and mix well. Keep aside and let it cool.
Dry roast the poha for about 5 minutes.
Mix poha to the jaggery and coconut mix.
Heat a pan, add 1 tablespoon of ghee to it and roast cashew nuts and raisins.
Add the dry roasted cashews and raisins to the poha mixture and mix well. Then enjoy.

Make these yummy snacks for your family and enjoy with your kids.

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