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The sweeteners are mostly used as snacks to be consumed in the afternoon or early evening. [13] [14] [15] Biryani was introduced into the region due to Islamic influence and the recipe gradually evolved into Thalassery biryani. Biryani is traditionally seen only as an occasional serving and not as staple food.
It is also eaten as an evening snack with tea or coffee. Kozhukkatta is an important part of several natal customs of the Sri Lankan Tamil community. In Northern and Eastern Sri Lanka, there is a custom involving dumplings whose edges are pressed to resemble teeth being dropped gently on a baby's head while the family wishes for the infant to ...
Ada (Malayalam: അട), Ela Ada, Patholi, Genasele, or Yelaiyappam [1] is an Indian sweet and traditional Kerala, Karnataka and Konkan delicacy.It can be seen even in parts of Tamil Nadu as well, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast.
A snack from Andhra Pradesh made with dough, water, milk, ghee and jaggery: Ghever: A Rajasthani sweet traditionally associated with the Teej Festival, it is disc-shaped, and made from ghee, flour, and sugar syrup. The many varieties of ghevar include plain, mawa, and malai ghevar. Ghugni: An evening snack in Eastern India (Assam, Bengal, Bihar ...
The snacks include unnakkaya (deep-fried, boiled ripe banana paste covering a mixture of cashew, raisins and sugar), [12] pazham nirachathu (ripe banana filled with coconut grating, molasses or sugar), [12] muttamala made of eggs, [8] chatti pathiri, a dessert made of flour, like a baked, layered chapati with rich filling, arikkadukka, [13] and ...
The various names for the flatbread include puran puri (પુરણ પુરી) or vedmi (વેડમી)in Gujarati, bobbatlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli (पुरणपोळी) in Marathi, payasaboli or simply boli (ബോളി) in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply ...
Papadam can be prepared from different ingredients and methods. One popular recipe uses flour ground from hulled split black gram [9] mixed with black pepper, salt, a small amount of vegetable oil and a food-grade alkali, and the mixture is kneaded. A well-kneaded dough is then flattened into very thin rounds and then dried and stored for later ...
Vazhakkappam or pazham pori (Malayalam: പഴം പൊരി), also known as ethakka appam, is a fritter food with ripened banana or plantain [6] and maida flour. A popular food item in South Indian cuisines, especially in Kerala, it is generally eaten as a breakfast or a snack.