Thattai

Ingredients:
1½ cup Rice flour
¼ cup Urad Dal powder
¼ cup gram flour (optional)
2 garlic cloves, crushed
¼ tsp Asafoetida
¼ tsp turmeric powder
2 tsp channa dal (Kadala Paruppu)
2 tsp urad dal (split)
2 tsp Butter/ghee
Few curry leaves
Water to make dough
Oil for frying
Salt

Preparation:
1. Soak urad dal and channa dal for 30 minutes.
2. Mix rice flour, urad dal powder, turmeric powder, asafoetida, butter, turmeric powder, crushed garlic, curry leaves, soaked dal, salt and mix well.
3. Add water to make soft dough.



4. Make small balls from the dough and keep it aside.
5. Heat oil in a kadai for frying.
6. Grease a plastic sheet with oil, take each ball and flatten it to a thin disc(you can use rolling pin to roll).



7. Drop it gently into the hot oil and fry till it becomes golden brown. Keep flipping the sides till the thattai is done.

Ribbon Pakoda

Ingredients:
1 cup Rice flour
2 tsp cup Besan flour
1 tsp Butter
2 tsp Chilly Powder
1/4 tsp Asafoetida
Salt
Oil for frying
You need a presser with vertical line holes

Preparation:
1. Mix rice flour and gram flour with chilly powder, asafoetida powder, salt and butter.
2. Add little water and mix well to make a soft dough (like chapati dough).
3. Heat oil in a heavy vessel, fill the dough in ribbon pakoda auchu and press it directly in oil .
4. Fry till it turns golden color.
5. Strain the oil.
6. Allow it to cool and break it into small pieces.
7. Store in an airtight container.

Kara Boondi

Ingredients:
1 cup Gram flour
1/4 Rice Flour
2 tsp Chilly Powder
4 Garlic Crushed
¼ Cup Raw Peanut
Few Curry leaves
Water
Salt
Oil for frying

Preparation:
1. In a vessel mix together gram flour, rice flour, salt and a little water.
2. Mix well without any lumps (the batter should be little watery and not so thick).
3. Heat oil in a kadai on medium flame.
4. Pour the batter over ladle (ladle with small holes) and rub it with a small spoon which makes the batter to fall through the ladle.
5. Cook till it turns crispy.
6. Remove from the oil and keep it aside.
7. Heat a tsp of oil in a pan, add garlic, curry leaves and peanut. Saute till the peanut turns dark colour.
8. Add the fried peanut mixture to the boondi along with chilly powder, little salt and mix well.
9. Store it in an airtight container.