Rawa Idli

Ingredients:

Bombay Rawa 1 Cup

Sour Curd 3/4 Cup

Oil 1 1/2 Tbl Spn

Jeera 1 Tsp

Pepper 1 Tsp

Curry leaves Few

Chopped Coriander leaves Few

Salt As Required

Method:

Take a kadai. Pour Oil. Add Rawa and fry it in low flame. In a vessel pour one day sour curd. Mix the fried rawa when it is hot with that curd. Add necessary water to make it in to thick dough. It should thicker than the ordinary idly dough consistency. Then fry pepper and jeer and put on that dough. Add salt and curry leaves and mix well. Keep it aside for 15 minutes. Take idli plates and grease the plates with oil. Then put few chopped coriander leaves on each idly hole. Then pour rawa idly dough on each hole. Cook it in an idli cooker. Eat these idlies with coconut chutney.

Pullani Murukku

Ingredients:

Rice flour 3 Cup

Uradgram dhal flour 1 Cup

Sour thick curd 1 Cup

Red chilli powder 4 Tsp

Salt As required

Seasame seeds 2 Tsp

Oil To deep fry

Method:

In a broad bowl put rice flour, uradgram dhal flour, seasame seeds, curd, salt and chilli powder. Mix well. In a small kadai boil one ladle oil and pour it on the flour. After it becomes cool mix well. Then sprinkle water and make it into stiff dough. Using 3 eyed plain disc in a murkukku maker squeeze murukkus directly in hot oil. Fry till it becomes crisp. When it is golden in colour remove it from fire and put it in a colander. Then store it in a airtight container.

Butter Murukku

Ingredients:

Rice flour 1 1/2 Cups

Bengalgram flour 1/2 Cup

Roastedgram flour 1/2 Cup

Cumin seeds 2 Tsp

Pepper powder 1 Tbl Spn

Salt As required

Butter 2 Tbl Spn

Oil to deep fry

Cooking soda 2 pinch

Method:

Sieve rice flour, bengalgram flour and roastedgram flour and mix. In a big bowl put butter, salt and soda. Mix well with your fingers. It will become like a cream. Then add all the above mentioned three flours and cumin seeds. Mix well. Keep the flour into 4 parts. Sprinkle water to one part, make a thick dough. Using star disc in a murukku maker squeeze the murukku directly into hot oil. Fry till it becomes golden in colour. Remove from fire. Put it in a colander. Drain excess oil. Keep it in a airtight container. Like that take each part of flour and prepare murukkus so that it won't turn into dark colour.