Rice flour - 1, water 1
Heat water to boil.Pour 2 tsp sesame oil in it and add rice flour with constant
stirring so that it becomes thick. Cover and keep aside for 1/2 hour.Then take even
sized balls of this and shape it into a hollow hemisphere.
Inner stuffing(Poornam): Mix 1 cup grated coconut, 1 cup powdered jaggery, leave
for 5 min.Heat this mixture in low heat with constant stirring
Stuff the poornam in the hemisphere and close it by extending the covering
flour.Place these in a plate and steam in a pressure cooker or a large vessel until
fully cooked
163. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated
coconut, cardomom and grind.Make it tghick by heating in low heat for a little
while. Make this into round balls.
Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat
it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and
pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over
until both sides are cooked well.
164. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin
removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.
Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum
water and knead tightly. Make this flour into even sized balls and roll in the form of
pooris or chappathis.
Place 2 tsp of the poornam on this and fold it sealing on the sides, so that it
becomes semi-circular in shape. Deep fry this in oil.
165. Baadhusha
Make sugar syrup by mixing 150g sugar with equal amount of water and cooking
for about 5 minutes. To 100g of ghee add a pinch of salt, a pinch of baking soda and
mix until bubbles appear. Add 100g of maida to this and mix by sprinkling water in
steps so that it becomes soft. Make this into uniform balls and flatten it lightly on
both sides. Deep fry this in oil and when it it cooked, put it immediately into the
sugar syrup for about 5 minutes and the remove it on to a plate. Repeat the
procedure with all the balls. You can decorate it on top with grated coconut.
166. Ribbon Murukku
Gram flour - 300 g
Rice flour - 200 g
red chillie powder - 1 tsp
salt - 1 tsp
sesame seeds, cumin seeds - 2 tsps
Ghee - 2 tsp
asafoetida - 1/2 tsp
Mix all the ingredients into a thick paste and make murukku as in curd murukku.