Microsoft Word - Recipes

167. Omappodi

Soak omam for 1/2 hour and grind into a very smooth paste.Drain the water
completely. Mix gram flour 500g, rice flour - 3 tsp, omam paste 2 tsp, salt, 2 tsp
ghee and 1/2 tsp asafoetida and mix well. Use this flour and omappodi achu(very
small holes) and squeeze out the flour in boiling oil and turn over until fully cooked
and crisp.

168. Seedai

rice flour-500g, grated coconut - 1 cup, red chillie powder - 1 tsp, urud flour - 4 tsp,
salt - 1 tsp, sesame seeds - 4 tsp, ghee-2 tsp, asafoetida - 1/2 tsp,.
Slightly heat the rice flour in a dry pan. Add other ingredients and mix well. Add
little water so that the mixture becomes a solid paste. Make very small balls using
this flour and deep fry in oil.

169. Thattai

Soak 4 tsp of gram dal for one hour.
Slightly dry roast 500 g of rice flour. Add 1 cup grated coconut, 2 tsp red chilli
powder, 2 tsp ghee, 1/2 tsp asafoetida, 1 tsp salt, 4 tsp sesame seeds, to the rice
flour and mix well.Add the soaked dal and minimum water to this and make into a
thick paste. Take a ball of this paste and pat it on a plastic sheet of paper. Make it
thin. Deep fry these in boiling oil. Turn over until it is fully cooked and crisp.

170. Thenkuzhal

Rice flour - 250g, urud powder - 4 tsp, cumin seeds, sesame seeds - each 1 tsp
Mix the ingredients first with a tsp of ghee and then with minimum water into a
thick paste. Then place a large ball of this in thenkuzhal achu(medium sized round
holes) and squeeze in boiling oil as in curd murukku.

Urud powder

Dry roast urud dal and grind into a very nice powder.

171. Motichoor Ladoo

Ingredients

For boondi:

2 1/2 cups gram flour (not superfine variety)