Tasty tiffins , Tastier snacks!

In this recipe, garlic is optional; but adds to the taste as made in South Tamil Nadu.

Parboiled rice - 400 gms

Besan - 200 gms

Whole garlic - 1 (peel, separate pieces and grind to a paste with water)

Hot oil - 1/3 cup

Chilli powder - 2 tsp (or to taste)

Salt

Oil - to deep fry.

Wash & soak rice for minimum 8 hrs.

Grind very fine with minimum water - grinder is a must.
In the grinder, start running, adding first 2-3 bsp of water.
The add rice in hanfuls gradually to make sure, no whole grain will be left. Transfer the ground dough to layers of cloth & keep wrapped.
This will absorb all excess water.
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Now, add besan, garlic paste, salt, hot oil (not butter) & knead to a dough.

Heat oil & press as we usually do for ribbon pakoda.

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Ragi flour - 1 cup


Wheat flour - ½ cup


Water - 1 ½ cups


Butter - 1 tbsp


White seasame seeds - 2 tsp Or Jeera - 1 tsp


Salt, hing


Oil - to deep-fry


Mix both flours & keep ready in a vessel.


Boil water & immediately pour it over the mixture adding butter.


Stir very well, adding salt, jeera or seasame seeds.


When cool, knead well with hand & make small chaklis.


Deep fry in hot oil.


Cool & store air-tight.
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Rice flour - 1 cup

Besan - ¾ of ½ cup & urad powder - ¼ of ½ cup (both together should make ½ cup) - take a half-cup; fill it three fourths with besan & the rest with urad flour.

Butter - 2 tbsp

Pepper, coarsely powdered or chilli powder - to taste

Salt, hing

Oil - to deep fry

Proceed as for Karasev( ganthiyas)

But this is more easy to press because of the particular proportion and can be made very easily. You can use the boondhi ladle also.
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For this use the dough given either in Stuffed Poha Buns or 1-2-3 (Aval) Oothappam.

Make one oothappam, drizzled with little oil & covered. Turning over is not necessary.

Spread little tomato ketchup on it.

Next sprinkle red chilli flakes.

Arrange chopped leaves & grated cheese. Cover & cook for a few secs.

Transfer to a plate.

Make another oothappam, plain.

Keep it over the first, cut & serve.

This does not need a side-dish at all!
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This is popular down South for breakfast.
Roast 3/4 cup of ragi flour in a dry kadai, till a nice roated aroma comes. Switch off & add 1/4 cup of idiyappam flour,to get a nice texture.
Follow the procedure as given in
Kuzal Puttu
with as little coconut as you prefer. Best served hot.
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