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Recipes | |
MASALA PANIYARAM
INGREDIENTS
Boiled Rice : 1 cup.,
Uratdhal : ¾ cup:
Onion 1 large
Mustard seeds 2 teaspoons
Curry leaves
Coriander leaves
green chillies 4 optional
grated coconut 2 tablespoons
oil for frying
METHOD
Soak the rice and uratdhal for two to three hours and grind it to a batter. Chop the onions fine. Heat 3 tablespoons of oil. Allow mustard seed to splutter, add onions, curry leaves and fry well. Add this to the batter, then add coriander leaves, grated coconut & green chillies and mix well. Heat oil in a deep pan. Take the batter with your fingers, drop one at a time into the oil, filling the pan. ( Let the size of each drop be equal). Fry till it becomesgolden brown. Serve it with any chutney.
VADAI
INGREDIENTS
One cup uratdhal.
Salt as requires.
Green chillies 2 to 3.
Small onions 6 pieces.
PREPPARATION
Soak the uratdhal for two hours and grind it to a batter. Put the green chillies as small pieces while grinding the flour. Chop the onions into small pieces and add it to the batter. Add also the salt to it. Now place a deep pan in the burner and pour oil in it. Take one ball size from the batter. Take a plastic bag and apply oil above it. Put the ball size batter over the plastic bag and make it flat and put a hole in the middle. Now deep fry it turning both the sides, now and then in the oil. Take out when it becomes golden brown. Serve it with any chutney.
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