Deepavali is around the corner and it’s time to forget counting calories! On the auspicious occasion of the Festival of Lights, people not only decorate their homes with lights, exchange gifts and worship deities, but food forms an integral part of the festival.
From making sweets at home to cooking other Indian delicacies, it is the time for unlimited fun and mouthwatering food.
If you are looking for some savoury recipes, don’t worry, we have curated a list of 8 snack recipes for Deepavali in Singapore. These are not only easy to make but are extremely delicious.
Savoury Snack Recipes For Deepavali Singapore 2021
Image courtesy: iStock
If you are wondering where to get the ingredients for these yummy snacks, you can order online or head straight to Mustafa Centre in Little India.
1. Dahi Bhalla
Dahi Bhalla is a typical North Indian savoury treat that some people like to serve during Deepavali. The use of yoghurt adds freshness and flavours to the dish. It is usually served with a sweet and green chutney.
Tip: You can have it chilled, it tastes great!
To make the vada
- 1 tsp – Cumin Seeds
- 1 tsp – Finely Chopped Ginger
- 1.5 Cups – Whole White Urad Dal
- 3 – Finely Chopped Green Chilies
- To Taste – Salt
For Dahi Mix
- 5 Cups of fresh yoghurt
- 1 tsp – Cumin Powder
- 1 tsp – Rock Salt/Kala Namak
- 3/4 tsp – Red Chili Powder
- 2 tbsp – Chopped Cilantro
- 1/2 Cup – Green Chutney
- 2 tsp – Cumin Powder
- 1/2 Cup –Sweet Chutney
- Rinse and soak urad dal overnight or for 5-6 hours. Then grind it in a mixer into a smooth fluffy mixture. You can add 2-3 tbsp of water only if required if you need to make the batter light.
- Get a wide bowl and then pour the batter. Start beating it with your hand for 2-3 minutes, it will make the batter more light and fluffy. The colour of the batter should turn white.
- Here’s how you can check if your vada batter is ready:
Take a small portion of the batter and then drop it inside a pan of boiling water. If it floats on top of the water then it’s ready to use. However, if the ball sinks inside water then you have to beat it with your hand for a minute more. Do this until the batter ball floats on top of the water. This step will ensure that your vada turns out soft and moist.
Frying technique: Heat the oil for deep frying. Drop 5 to 6 vadas at a time so that it doesn’t stick with each other. Fry the vada till golden brown, and then turn over and fry until another side gets golden brown too. On the other hand, in a wide pan, add the fried vadas in boiling water, until they are soft and absorb all the curd. Take them out of the water and then squeeze the water out carefully to retain the shape.
Take a wide bowl whisk together curd, cumin powder, salt, red chilli powder, rock salt well and pour half of the spiced curd and then arrange the vada over it. Drizzle the sweet and green chutney, cumin & red chili powder and coriander leaves. Refrigerator for 1 hour or until ready to serve.
2. Butter Murukku
Image courtesy: iStock
Deepavali wouldn’t be complete without Murukku — a crispy, crunchy savoury treat.
The tasty spirals are surprisingly simple to make. With very few ingredients and preparation, and a cooking time under 30 minutes, you can now whip up a batch of Murukku whenever you please!
- Rice flour: 1/2 cup
- Besan: 1/4 cup
- Roasted gram: 1/4 cup
- Cumin seeds 1/4 tsp
- Make a powder of the roasted gram.
- Combine the rice flour, gram flour and the roasted gram flour in a wide bowl and add the cumin seeds and asafoetida and salt.
- In the next step, melt the ghee or butter and add it to the flour. Mix nicely and evenly. Add a little water little and then knead it into a pliable dough.
- Put a portion of dough in the mould.
- Start pressing the murukku in hot oil.
- After it is done, take the murukku out from the oil.
3. Poha Chivda
This tasty snack is very popular in the Maharasthra and Karnataka areas of India. And guess what? It’s also very healthy!
Since it has a shelf life of up to 1 month when placed in an airtight container, it’s also a snack you can prepare in large quantities and store for when you’re feeling a bit peckish.
Remember, while including fennel seeds adds a pop of flavour and freshness to this dish, it’s fine to omit them if you don’t like the taste.
- ¼ cup peanuts
- 3 cup thin poha
- 2 tbsp oil
- 10 cashew
- 2 tbsp gram dal
- 2 tbsp dry coconut (chopped)
- 1 tsp cumin
- 1 tsp mustard
- Curry leaves
- ¼ tsp turmeric
- ¼ tsp salt
In a tawa, dry roast 3 cup thin poha on medium flame. You can also microwave for 1 minute or keep under a hot sun for 30 minutes.
You need to roast till the poha turns crisp.
In a large wok, then heat 2 tbsp oil and roast ¼ cup peanuts to golden and crunch.
You can also roast 10 cashews, 2 tbsp dry coconut on low flame.
Next add, 1 tsp mustard, 1 tsp cumin, 2 dried red chilli, pinch of hing and some curry leaves.
- Add ¼ tsp turmeric, ¼ tsp salt and 1 tsp powdered sugar.
Don’t forget to add the roasted poha and mix gently.
4. Ribbon Pakoda
These crispy, ribbon-like treats are super easy to whip up, with a cooking time of under 15 minutes! A must-have savoury snack for Deepavali 2021 in Singapore.
- 2 cups rice flour
- 1 cup besan
- 1 tsp kashmiri red chilli powder
- ½ tsp salt
- ½ tsp jeera
- 1 tsp sesame seeds
- 2 tbsp hot oil
In a large mixing bowl, take 2 cups rice flour and add 1 cup of besan.
Add 1 tsp sesame seeds, ½ tsp crushed jeera, 1 tsp chilli powder, ¼ tsp turmeric, pinch of hing and some salt.
Add 2 tbsp of hot oil
Mix well with a spoon and crumble the dough well between your hands.
Start kneading the dough, but remember to add little by little water.
You need to knead the dough until it turns soft.
- Grease the chakli maker with some oil, this will prevent the dough from sticking to mould.
You need to make a cylindrical shape out of dough and place the dough inside the maker.
- Directly press the ribbon murukku into the hot oil.
Flip the murukku and then fry till they turn golden brown and crispy from both sides.
Use a paper towel to remove the excess oil
5. Spicy Puffed Sago
This savoury snack is as delightful to eat as it is to look at! If you can’t find puffed sago, you can easily make it at home with the regular white sago that we commonly find in shops.
In an airtight jar, it stays good for up to 1 month, so this is another treat you can make well in advance. It also has an amazing texture because of the puffed sago, dry coconut pieces and nuts.
5-6 cups of Puffed Sago
1/3 cup Groundnuts
1/4 cup Dalia or fried gram
1/4 cup Dry Coconut. Cut them into thin slices
1/4 tsp Citric acid crystals
turmeric powder, chilli powder,
1/4 cup Curry leaves
1 tsp Mustard seeds
1 tsp Cumin seeds
- Use a crisp variety of sago for the recipe.
- Heat oil in a big Kadai and then crackle the mustard seeds
- Add groundnuts and then fry them.
- You can add dry coconut pieces, garlic pods and then fry until they are all crisp.
- Remove it from the flame and add turmeric, salt and citric acid crystals and mix well.
- Add puffed sago and mix well. See that the masala coats the sago.
- Roast the sago for 2-3 minutes on the low flame. Switch off the flame and let it cool down completely.
6. Spring Onion Pakoda
Pakodas are fried treats that are soft on the inside and crispy on the outside. While there are several variations of pakodas, this one uses spring onion and ginger, among other delicious ingredients.
Make sure you enjoy these piping hot, with a big mug of hot chai!
Spring Onion: 1 Medium Bunch
Chickpeas Flour: 3/4 Cup
Green Chilli: 2-3 or to taste
Ginger: 1/2 tsp
Chopped Coriander Leaves
Lemon Juice: 1 tbsp
Red Chili Powder: 1/2 tsp
Turmeric Powder: 1/4 tsp
- Chop the onions into small pieces.
- Then finely chop the green chilli, coriander leaves and grate the ginger.
- Take a wide bowl, add chopped spring onion, chilli, ginger, coriander leaves, lemon juice, salt, red chilli powder, turmeric powder, cumin powder, chickpeas flour and keep aside for 5 minutes.
- Then add some water to the water. Remember, the batter should not be very thick or loose.
- Heat the oil for frying and then drop a spoonful of batter and fry in medium flame until golden brown from all sides. Next, drain the excess oil and repeat the same thing.
7. Ulundu Vadai
Image courtesy: iStock
You have to taste a piping hot Ulundu Vadai just to understand how awesomely tasty it is!
This treat is best eaten fresh and hot.
- 1 cup urad dal (black gram)
- ¼ teaspoon crushed black pepper
- cumin seeds
- Chopped green chilli
- 2 to 3 tablespoon water
Making Ulundu Vadai Batter
- In the grinder jar, drain well and take all the lentils in the jar
- Add 1 tbsp water and grind the lentils for a few minutes
- Keep adding water, if you find difficulty in grinding the batter. Repeat the process, until the batter turns smooth and fluffy.
- It should feel very smooth on your fingers and there should be no grainy texture in the batter.
- Mix crushed black pepper, cumin, green chillies, asafoetida to the ground batter.
- Heat oil and then deep fry the vadas.
- Using a paper napkin, drain the excess oil. Serve it with coconut chutney and sambhar.
8. Uppu Seedai (Cheedai)
These slightly salty, little golden spheres of delight are quite delicious, and include ingredients such as white sesame, coconut and butter — how can you go wrong with such a delightful combination?!
These Savoury snack recipes for Deepavali will yield around 60-80 of these scrumptious morsels… but we’re warning you — they are highly addictive!
Raw Rice: 4 cups
Urad Dal: 1/2 cup
Bengal Gram Dal: 2 tblsp
White Sesame Seeds: 2 tblsp
- Firstly, soak the rice in water for 30 minutes. Then drain well and dry it.
- Make a fine powder and sieve well.
- Then dry roast the flour till it turns golden.
- Sieve again.
- Dry roast the urad dal and then grind it into a fine powder.
- Similarly, soak the Bengal gram dal for 30 minutes and then drain.
- Mix the rice flour, urad dal flour, bengal gram dal, asafoetida powder and salt in a bowl.
- Add some butter and mix well.
- To make a smooth dough, gradually add enough water. Keep aside for 30 minutes.
- Next, make small balls of the dough and keep them on a white cloth.
- Heat the oil in a deep frying pan.
- When the seedai balls have dried, fry them in hot oil till golden.
- Remove and drain excess oil.
- Make sure you sift the rice and Urad flours well, as this will help prevent the Uppu Seedai from bursting when you fry them.
- Also, try not to roll the balls too tightly — this, too, will help stop them from cracking during the frying process.
The best part of these savoury recipes is that they can be stored in an air-tight container for a few days.
Want to share your own savoury snack recipes for Deepavali with us? You can do so, by commenting on the post below.
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