Somaas

Ingredients:

Stuffing - Same as Cutlet
Outer Layer:
Maida - 1 cup
Dalda - 4 tbsp
Salt, Oil - As reqd

Method:

• In a bowl add maida.
• Heat dalda and add it to maida and mix well.
• Add salt and water and make a dough.
• Knead this dough to poori shape and place the stuffing inside and close it.
• Heat oil in pan and fry this and serve hot somaas.

ThaenKuzhal

Ingredients:

Raw rice - 5 cup
Urad dhal - 1/2 cup
Raosted gram - 1/2 cup
Cumin Seed and Pepper (granules) or White Sesamae seeds - 1 tbsp (for 2 cups of powder)
Dalda/oil - depends on the amount of powder you take
Water, Salt - As reqd

Method:

• Wash the rice and spread in a cloth and keep it area of less sunlight.
•  Roast urad dhal in medium range.
• Turn off the range and add roasted gram.
•  Let it cool and then grind this with rice and store.
•  While making thenkuzhal take required amount of grinded powder.
•  If you roughly take 2 cups of the grinded powder, then heat 3 tbsp of dalda/oil and add it to      the mix and mix well.
•  Then add salt, sesamae seeds and mix well
•  Add water and make dough(chapathi dough consistency).
•  Make thaenkuzhal using that achu.

Note:

You can use butter instead of dalda.

OmmaPodi

Ingredients:

Basin flour - 2 cups
Rice flour - 1 cup
Omam - soak, filter and grind(optional)
Dalda - 3 tbsp
Salt, water, oil - As reqd

Method:

•   Heat dalda and add it to the flours and mix well.
•   Then add salt and water and make dough.
•   Use ommapodi achu and make ommapodis.

Naada Pakoda (Ribbon Murukku)

Ingredients:

Raw rice(Maav Pacharisi) - 6 cups
Channa dhal - 1 cup
Moon Dhal - 1 cup
Roasted gram (pottukadalai) - 1/4 cup
Red chilly powder, Salt, Oil, Water - As reqd
Dalda or Oil - 3  tbsp (Depends on qty of grinded powder you take)r
Garlic - Grind and add (optional)

Method:

• Wash the rice and spread in a cloth and keep it area of less sunlight.
• Dry roast channa and moong dhal.
• Turn off the range and add roasted gram.
•  Let it cool and then grind this with rice and store.
•  While making pakodas take required amount of grinded powder.
•  If you roughly take 2 cups of the grinded powder, then heat 3 tbsp of dalda/oil and add it to      the mix and mix well.
•  Then add salt, chilly powder and mix well.
•  Add water and make dough(chapathi dough consistency).
•  Add this to the muruku achu and make pakodas.   

Variation #1:

 If we have flour at home we can mix in the following quantity and do the same.

  Besan flour - 2 cup
  Rice flour - 1 cup
  Chilly powder - 1 tsp
  Salt - As reqd.

Curry Leaves Podi #1

Ingredients:

Curry Leaves - 1 cup
Thoor Dhal - 1/4 cup
Channa Dhal - 1/4 cup
Urad Dhal - 1/4 cup
Dry Red Chilly - 6
Pepper Corns - 1 tsp
Cumin seeds - 1 tsp
Oil - 1 tsp
Salt - as reqd

Method:

•  Wash the curry leaves and spread and keep aside for it to dry of(not in sunlight).
•   Heat oil in pan and roast all ingredients and let it cool.
•   Grind and store.

Note: 

•   Curry leaves should not be wet.
•   In same way we can do mint and coriander leaves powder.

Sambar Thool / Powder

Ingredients:

Dry Red Chilly - 1/4 kg
Coriander seeds - 1/2 kg
Pepper Corns - 1 cup
Cumin seeds - 1 cup
Methi seeds - 1/4 cup
Channa dhal - 1/4 cup
Thoor dhal - 1/4 cup
Urad Dhal - 1/4 cup
Raw rice - 1 cup
Turmeric (virali Manjal) - 100gm

Method:

•  Just mix all and blend.
•  Before blending keep it in sunlight for 1-2 days.