INGREDIENTS
- Raw rice – 2 cups
- Red chili – 5
- Pori kadalai/roasted gram/buna channa- 2 tbsp
- Butter – 50 gms
- Kadala paruppu/bengal gram/channa dal – 1/4 cup
- Hing – 1/2 tsp
- Salt – 1/2 tsp
- Curry leaves – (3-4) sprigs
PROCEDURE
- Wash and clean the raw rice. Soak it for 2-3 hours.
- Rinse the kadalai paruppu and soak it for 15 minutes.
- In a mixer grinder, add pori kadalai.
- Grind it well. Transfer it in a bowl.
- In the same mixer grinder, add raw rice, red chili and curry leaves.
- Grind it well without adding water.
- Transfer it to a mixing bowl. Add butter, pori kadalai maavu, hing, salt, kadala paruppu to it.
- Knead it well into a stiff dough. Add little water only if required.
- Heat oil in a kadai.
- Grease a plastic paper with oil or damp a cloth with water. Place it over a flat plate.
- Grease your palms with oil.
- Pinch a small portion of the dough. Make a ball out of it.
- Place it over the plate.
- Press it gently. Make it into flat dough.
- Drop the flat dough in the oil one by one.
- Fry it well on the both sides.
- Drain the excess oil in a tissue paper.
- Store it in a air tight container.
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