In Central Kerala, the word "alavangu" may first bring to mind a simple tool – a digging bar used for farming and construction, commonly known as a kattapara or digging bar. But in the same region, alavangu is also the name of a beloved evening snack that has been savoured with steaming cups of tea for generations. This wheat-based treat is crispy on the outside, soft on the inside.
Here’s how you can make alavangu, a snack that’s much easier to handle than the digging tool it shares its name with!
Ingredients
170 gm wheat flour
1 small onion (finely chopped)
2 green chillies
Curry leaves as required
Salt as required
Oil to fry
Preparation
In a bowl, mix all the ingredients
Add warm water and prepare the dough
The dough shouldn't be too hard or loose
Make small balls with the dough
Heat oil in a pan
Add the alavangu balls and deep fry until golden brown
Serve hot alavangu with a cup of kattan chaya (black tea), and you’ve got yourself the perfect tea-time snack! Whether you're using an alavangu to dig or frying one up for tea, both versions are essential in their own way!
