Semiya Biryani

Vermicili Biryani.
Quick and Easy dish.
Make a difference with this dish in Picnic and Parties.

Ingredients Needed:
1. Vermicili (Semiya) 1 cup
2. Cubed Vegetables (Carrot, Beans, Peas, Cauliflower, Potato, peas) 2 cups
3. Onion - Sliced lengthwise 1
4. Salt to taste
5. Water 1-3/4 cup
6. Ghee - 1 tsp
7. Oil - 3 tsp
8. Chopped Tomato - 1

Grind into Paste
1. Onion - 1/2
2. Ginger - 1inch Piece
3. Garlic Pods - 2
4. Coriander Powder - 1/2 tsp
5. Green Chillies (According to taste)
6. Fennel Seeds - 1/4 tsp
7. Garam Masala - 1 tsp
8. Grated Coconut - 2 tsps
9. Turmeric powder - 1/2 tsp
Grind the above items into paste.

Ingredients for Tempering
1. Bay leaf - 1
2. Cumin Seeds - 1/4 tsp
3. Pepper - few

Method:
1. Heat Ghee in a pan and fry semiya till golden brown and keep it aside.
2. Heat Oil and add tempering Ingredients.
3. Fry Onions till golden brown.
4. Now goes the Paste, Cubed Vegetables and fry in slow fire for 5 minutes or till Oil floats on top.
5. Now add water and chopped tomatoes, let it boil.
6. Add Semiya and Cook till done.
Garnish with Coriander and Mint leaves

.:. Enjoy the Semiya Biryani with Raita. .:

Vellai Paniyaram

Another Chettinad Traditional, Diwali dish.

Ingredients Needed:
1. Rice 1 cup (Measure flat one cup)
2. Urad dal 2 tablespoons (Or add urad dal to make one full cup with rice)
(ie. One flat measure of rice and add remaining portion Urad dal to cover one full cup measurement)
3. Salt to taste
4. Milk
5. Sugar 1 tsp
6. Oil to deep fry.
Method:
1. Soak rice and Dal together for 2 hours and grind into fine paste.
(Without any granuals)
2. Add Salt, Sugar, Milk and Mix well like pouring consistency.
3. Heat Oil in a Kadai, pour one ladle of grinded paste in Oil and Cook in
slow flame.
4. Trun the other side and cook for a minute. (Should not be over fried.)
5. Drain well and keep it in a absorbent paper to remove excess oil.
6. Serve Hot with Onion Chutney or Tomato Chutney.

Happy Deepavali with these Chettinad dishes.

This is my submission for JFI Special Edition hosted by Vee

Milagu Aval

Pepper and Jeera flavoured Aval - Poha.
Easy to make.

Ingredients Needed:
1. Rice Flakes - Poha or Aval - 2 cups
2. Salt to taste
3. Pepper 2 tsp
4. Cumin (Jeera) 3 tsp
5. Oil 2 tsp
6. Ghee 1 tsp
7. Curry leaves
8. Mustard Seeds
9. Urad Dal
10. Channa dal
11. Dry Red Chillies (Broken) 1

Method:
1. Make a coarse Powder of Pepper and Jeera.
2. Wash Aval and keep it aside.
3. Heat Oil in a Kadai. Add Mustard seeds, Urad dal, Channadal, Dry red Chillies and Curry leaves .
4. When Dal becomes Red, add Pepper Jeera Powder, Ghee and the Main ingredient Aval, Salt and Mix well.

Healthy and Tasty Milagu Aval is ready.

.::. Have this Hot on a Rainy Day with Morkuzhambu. .::.

Vella Pidi Kozhukkattai

Jaggery and Rice [Idli rice or Raw rice] makes this Traditional Sweet Snack.

Ingredients are for a measure of 10 Nos.
1. Raw Rice 3/4 cup
2. Jaggery 3/4 cup
3. Grated Coconut 2 tablespoons
4. Pinch of Salt
5. Water 2 cups
6. Ghee 1 tsp
7. Elaichi Powder
Method:
1. Clean the rice with a dry towel to remove the husk and dust, if any.
2. Dry roast in a pan till light brown.
3. Cool it and make a thin rawa consistency powder.
4. Mean time, soak jaggery in water and keep it aside.
5. Now filter the Jaggery water to remove the mud and dust. Let it boil in a pan.
6. Add Grated Coconut, Ghee, Salt, Elaichi powder and Rice Rawa. Mix thoroughly.
7. Close with a lid and cook for 5 minutes.
8. When it is still warm make oblong balls and steam it...

Traditional, Healthy Snack for a Festival day. *

Note:
1. If rice is not fried properly, the steaming will
* not cook the rawa properly.
2. If you are using Raw rice, no need to wash it.

This is My submission for JFI(Rice) hosted by Sharmi of Nivedhyam

Arisi Upma

Upma made with Rice Rawa.
Popular dish of Tanjore (Tamil Nadu) Distict.

Upma Rawa

Ingredients Needed:
1. Rice I cup washed, drained and dried in a Towel.
2. 2 tsp Toor dal
3. 1 tsp Cumin Seeds
4. 1/4 tsp Pepper.
With dried Rice add Dal, Cumin and Pepper and Dry grind to Rawa consistency.

Ingredients for Cooking Upma:
1. 2 tsp Coconut oil
2. 1 tsp Cooking oil
3. 1 tsp Mustard Seeds
4. 1/2 tsp Urad dal
5. 1/2 tsp Channa dal
6. 2 Sprigs Curry leaves
7. Green Chilli 2 Nos.
8. Dry Red Chillies 2
9. One small piece Ginger finely chopped
10. Grated Coconut 2 tblsp
11. Salt to taste
12. Hing.
13. Water to cook Upma (for 1 cup Rawa 2-1/2 cup Water)

Arisi Upma with Kothsu

Method:
1. Heat Oil in a pressure pan and add Mustard Seeds, Urad dal, Channa dal, Curry leaves,Green Chiilies, Red Chillies, chopped Ginger and Hing.
2. Pour water and add grated coconut.
3.When water starts boiling add Rice Rawa. Mix nicely.
4. Close with a lid with vent and cook in slow flame for 10 to 12 mins.

Hot and Spicy upma is ready.

Serve with any type of Kothsu, Chutney.

[*] Enjoy this Hot on a Cold or Rainy Day. [*]

This is my submission for RCI Hosted by Lakshmi of http://veggiecuisine.blogspot.com/

Bread Upma

Bread Upma

Upma is usually made of Sooji, Dhalia, or Semiya
I post now an Upma that is different.
It is Bread Upma.

Ingredients Needed
1. Bread Slices - 15 (White or Brown)
2. Curd - 2 Tbsp
3. Chilli Powder - According to taste
4. Turmeric Powder - 1/4 tsp
5. Garam Masala Powder - 1/4 tsp
6. Onions - 2 (Chopped lengthwise)
7. Tomato - 1 chopped finely
8. Grated Carrot - 1/2 cup
9. Fennel Seeds (Sombu) - 1/4 tsp
10. Grated Ginger - 1/4 tsp
11. Mustard Seeds - 1/2 tsp
12. Slit Green Chillies - 2
13. Cooking Oil - 3 to 4 Tablespoons
14. Salt - to taste

Method:
1. Cut Bread slices into bite size pieces.
2. In a large bowl, put curd, Salt, Chilli Powder, Turmeric Powder,Garam masala powder and mix well.
3. In that mixture add the bread pieces and marinate for about 20 minutes.
4. Take a Big sized Non-Stick Pan, Heat oil and temper with Mustard and Fennel Seeds.
5. Now Add Slit Green Chillies, Onion and fry till colour changes and then add Tomato pieces.
6. Cook this for 5 minutes in Medium flame, now goes grated Carrot, Marianted Bread Pieces,Grated Ginger and cook in slow flame for 20 minutes or till crisp.
7. Garnish with Coriander Leaves.

~ Stomach Filling Soft and Crunchy Bread Upma.~

Note:
1. Cashew Nuts can be added to give crunchy bites
2. Garnishing with Lemon juice is optional.
3. Before making Upma, 15 slices may look huge, but after cooking, it will be just fine for 3 servings.
4. Always use one day old bread for better result.

Tomato Sevai

Sevai (Type of Idiyappam) is a popular dish in South India.
Sevai makes an excellent tiffin.Sevai making is a long process that I save for another day.


Though I make this by myself, this time I used Ready made Rice Sevai.
Menu Today is flavoured with Tomato Masala.

Ingredients needed:
1. Rice Sevai - Half packet.
2. Tomato 3 (Chopped into pieces)
3. Onion 1 (Chopped finely)
4. Green Chillies 2 (according to taste)
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Handful of Green Peas

Ingredients for Tempering:
1. Oil 2 tsp
2. Mustard Seeds
3. Urad Dal
4. Channa dal
5. Cashew Nuts.
6. Curry Leaves

Method:
1. Cook Sevai according to Instructions and Keep it aside.
2. Heat oil in a kadai add tempering ingredients and fry chopped onions and green chillies.
3. Now goes the chopped Tomato, Salt, Hing and Turmeric, cook till it resembles Chutney.
4. Add Green peas, cooked Sevai and mix well.

Garnish with little lime/lemon juice.

~ Tomato Sevai - Ready in a Jiffy ~

Can be had without any side dish.

Tomato Sevai

Variations:- Coconut Sevai, Lemon Sevai, Curd Sevai, Sesame Sevai, etc.

This is My Submission for JFI#12 (Tomato) hosted by RP of My WorkShop

Idli Sandwich/ Sandwich idli

Sandwich Idli

A hot item for parties.
Easy to prepare.

For idli batter see my earlier post.
For Mint chutney see my earlier post.

Method:
1. Grease Idli plates with little Oil and pour 1/2 ladle of batter and cook for 3 minutes.
2. Apply Mint chutney (spread it)
3. Pour again 1/2 laddle of batter and steam it.

Kids who hate Idlis can be attracted with this.

Note: In the Mint Chutney you may also reduce the Coconut and add more Coriander leaves.
Another colourful version of this Sandwish can be made with Onion Tomato Chutney and for more varieties see here.

Sandwich idly

Masala Dosa

Masala Dosa

# Masala Dosa is the most popular dish of India.
# Crispy Dosas stuffed with Potato Masala.

Dosa Batter:
1. 2 1/2 cups Raw Rice
2. 1 1/2 cups Boiled Rice (Idli Rice)
3. 1 tsp Methi Seeds (fenugreek)
4. 1 Cup Urad dal
5. Salt to taste
6. Soak for 4 hours and Grind into paste and leave it for fermentation for 8 to 10 hours.

~ Grind Red Dried Chilli and Salt to mix with Dosa Batter.

Masala making:-
1. Boiled Potatoes Medium Size - 3
2. Red Onion Sliced - 2
3. Green Chillies - 2 sliced
4. Tomato 1 cubed into small pieces.
5. Peas (Frozen or fresh) one handful
6. Carrot cut into small cubes - 1/2 cup
7. Salt to taste
8. Mustard seeds
9. Urad and Channa dal - 1 tsp
10. Turmeric Powder - 1/4 tsp
11. Water - 1/2 cup
12. Curry and Coriander leaves

Method:
1. Heat Oil in a pan, add Mustard seeds, Urad dal and Channa dal.
2. Add sliced Onion and Green Chillies fry for 3 to 4 minutes in medium flame
3. Now add Carrot pieces, Peas and fry for a while and pour water on it, cook tillall Vegetables are done.
4. Add Turmeric powder, Tomato pieces and boiled Mashed Potatoes, Salt and cook well tillthe water evaporates.
5. Garnish with Curry and Coriander leaves and keep aside.

Making of Dosa:
1. Heat Dosa pan, wipe it with Oil and spread Dosa on circular motion.
2. Sprinkle some water and oil on Dosa and cook till Crisp.
3. Apply Masala, fold it.

[%] Masala Dosa is a Majedar Dosa. [%]

This is my Contribution towards Weekend Breakfast Blogging by Saffron Trail Nandita.http://saffrontrail.blogspot.com/2006/06/weekend-breakast-blogging-fortnightly.html

MoreKali

MoreKali

This is my Submission for August JFI#4 hosted by Santhi's Me and My Kitchen.

* More Kali authentic south Indian Dish. *
* Served as Tiffin/Snack. *
* Sort of Salty Halwa made out of Rice and Maida flour. *

Ingredients Needed:
1. Rice flour 3/4 cup
2. Maida flour 1/4 cup
3. Sour and Thick butter Milk 2 1/4 cups
4. Salt to taste.
5. Hing
6. Mustard seeds 1/4 tsp
7. Urad Dal 1/4 tsp
8. Green Chillies 2
9. Dried Curd Chilli 3
10. Curry leaves
11. Cooking Oil 5 to 6 table spoons.

Method:
1. Mix Rice flour and Maida in Buttermilk without lumps.
2. In that mixture add Salt, Hing and Curry leaves and keep aside.
3. Heat oil in a kadai add Mustard seeds, let it splutter, then add Urad dal
Green chillies and Curd chillies.
4. Pour the mixture into the kadai and mix thoroughly add some more Oil if need be.
5. Test for Readiness: When you touch with wet hands, it will not stick, then Morekali is ready.
6. Place Morekali on a greased plate, cut into small squares and serve with Tomato Thokku.

Note:-
Curd Chillies is a must and it shall give a nice flavour.

Masala Idli

Masala Idli

=> Easy to make.
=> Colorful - kids and adults will love this.
=> Made with grated Carrot and seasoned with Indian spices.

Ingredients Needed:
1. Idli batter
2. Curry leaves and coriander leaves handful chopped finely.
3. Grated Carrot, Boiled peas.
4. Grated Ginger 1 tsp
5. Finely chopped green chilli 1
6. Oil or Ghee 1 tsp
7. Mustard, Urad dal, Channa dal for seasoning.
8. Hing

Method:
1. In Idli batter, mix 3/4 of grated Carrot, Peas, Curry leaves, Coriander leaves, Chopped ginger.
2. Heat oil and season with Mustard, Urad dal, Channa dal and Hing, pour the seasoning over Idli batter and mix gently.
3. In a greased Idli plate, sprinkle remaining grated Carrot on each pit and on top of it pour Idli batter .
4. Steam till the Idli is cooked.

~ Idli with a difference is Ready. ~
~ Serve Hot with Idli podi or Coconut Chutney. ~

Onion Adai

Onion Adai

# Adai contains all types of dals and rice.
# Protein rich dish that can be had with Butter, Ghee Sugar mix, Sambar or with Avial.

Ingredients needed:
1. Idli rice - 1 cup
2. Raw rice - 1 cup
3. Toor dal - 3/4 cup
4. Channa dal - 3/4 cup
5. Urad dal - 1/2 cup
6. Dried Red Chillies - 7 to 8 (according to taste)
7. Onion 4 ( 3 to be chopped finely)
8. Salt to taste
9. Curry leaves and Coriander Leaves
10 Oil for shallow frying

Method:
1. Wash 2 to 3 times and soak Rice and Dal together with Dried Red Chillies for 4 hours.
2. Grind coarsely along with Salt.
3. Take one Onion and Grind it along with dal.
4. Check for Salt and mix Curry and Coriander leaves.
5. Add chopped Onion and check for thickness. If it is too thick add little water to dilute it.
6. Heat Dosa pan, wipe it with little oil and pour one big ladle full of batter and spread in circular motion, make small hole in the middle of Adai and take one tsp of oil spread on the outer side and also on the middle.
7. Cook in medium flame till done and cook the other side applying little more oil.
! Serve hot. !

Notes:
1. Never grind finely.
2. To get crispier Adai, soak Dal and Rice separately.
3. Grind Rice first then dal and mix them thoroughly.
4. Adding crushed Cumin seeds or Fennel seeds will give more flavor to Adai.
5. Omitting Rice, using Sooji (Rava ) will give crisp texture.

Sandwich

Kids and Adults love Sandwiches. Sandwich can be had for Breakfast or along with evening Tea.
My version contains the most loved Potato.

Ingredients:
1. Bread slices - 8
2. Butter
3. Potato filling

Potato filling:
1. Boiled potatoes 3
2. Onion chopped finely 1
3. Hand full of coriander leaves chopped
4. Salt to taste
5. Tomato 1 chopped finely
6. Chilli powder to taste
7. Garam Masala to taste.
8. Oil 1 tsp

Method:
1. Heat oil in a kadai, fry onions till transparent.
2. Now add chopped tomato fry nicely till cooked.
3. Mix mashed potatoes, chilli powder, salt and garam masala powder and fry for few minutes and keep aside.

Sandwich making:
1. Butter the bread slices and keep the filling and spread evenly.
2. Close with another slice of bread.
3. Keep this in a sandwich toaster.



* Spicy Sandwich is Ready. *

RAGI DOSA

Ragi Dosa

Ingredients:

1. Ragi flour 3 cups
2. Rice flour 1/2 cup
3. Urad dal 1/3 cup ( Soaked and grind into paste)
4. Onion finely chopped 2
5. Green chillies finely chopped 2 ( according to taste)
6. Curry leaves and coriander leaves little
7. Curd 1/4 cup (sour) (Optional)
8. Salt to taste.
# Makes 10 - 12 Dosas. #

Method:
1. Grind Urad dal till frothy.
2. Mix Rice Flour, Ragi Flour, Salt and Curd. Add water if necessary.
** Note that this batter should be as thick as Bajji / Pakora batter.
3. Allow it ferment for about 8 to 10 hours.
4. While making Dosas, add Onion, Chillies, Curry and coriander leaves mix well.
Add water if necessary.
5. Grease Dosa pan with Oil, heat it.
6. Pour the batter in centre and spread in circular motion.
7. Cook both sides applying little oil .
* Serve Hot with Coconut Chutney. *

Tips:-
1. This Dosa should be slightly thicker than normal dosa.
2. To make this Dosa a whole meal, add Grated carrots, Coconuts etc.
3. Instant Preparation:- Add the Ragi flour to the left over Dosa / Idli batter
- Idli / Dosa batter : Ragi flour 1: 3.

Othappam

Onion - Tomato Othappam

With the dosa batter I normally prepare Othappam with different toppings. I am happy to add the intake of vegetables in each and every meal.

Items needed for Dosa batter:
Boiled rice :1 cup
Raw Rice 1 cup
Urud dal ¼ cup
Methi seeds ½ tsp.

Or

Left over Idli or Dosa batter

Method:
Wash and soak all items for 5 to 6 hours then grind into fine paste.
Keep this paste for fermentation.

Othappam Preparation:
Othppam is a thicker version of Dosa with vegetable toppings.
Heat Dosa pan, apply little oil and wipe it with dry tissue.
Pour one ladle ful of batter in the centre of the pan and spread it thicker.
Slow down fire and add the toppings of Sliced Onion, Tomato, Green Chilli, Coriander leaves.
Adding some oil on the edges will cook the Othappam nicely.
When the Othappam is cooked, turn over and allow the other to get cooked.
Othappam can be served with Chutney, Sambar or Idli Podi.

Variation of toppings:
1.Finely cut onion alone can be used.
2. Mix of Onion and Tomato.
3. Grated Carrot and Onion
4. Idli Podi.
5. Tomato and Cheese. Sprinkle pepper powder.
6. Capsicum, Onion, Tomato.
7. Coconut - finely cut pieces.

* Do You have any interesting topping for the Othappam ? *

SEMIYA (VERMICELLI ) UPMA

Ingredients : -
1.Vermicelli 1 cup
2.Vegetables finely cut ½ cup (beans, carrot, peas, cauliflower)
3.Onion 1
4.Tomato 1
5.Ginger finely chopped ¼ tsp
6.Lemon juice (Optional)
7.Salt to taste
8.Water 1 ½ cups
9.Turmeric Powder little
10.Hing little

Seasonings: -
1.Mustard seeds ¼ tsp
2.Urad dal ¼ tsp
3.Channa dal ¼ tsp
4.Curry leaves one string
5.Slit green chillies 2
6.Dry red chilli 1

Garnishing: -
Coriander leaves
Fried cashew nuts.

Method:
1.Fry vermicelli with ¼ tsp ghee in slow flame till light brown.
2.Pour oil in a kadai, heat it.
3.Season with the ingredients.
4.Fry onion till soft , add all the vegetables except tomato.
5.Sprinkle turmeric powder, salt, and pour water.
6.Let water boils, then add tomato pieces fried vermicelli mix thoroughly
7.Keep close with a lid for 5 minutes in slow fire.’
8.Squeeze lemon juice, garnish with coriander leaves and cahew nuts.

Serve this hot with coconut chutney.

This itself is a perfect meal that young and old can enjoy.

KUZHI PANIYARAM

Kuzhi paniyaram is a savory dish . It looks like small ball with all
Spices and vegetables. It tastes hot, salty, sour, garnished with coriander
and curry leaves.In Southern India we usually make this dish in a particular

utensil called the "paniyaram pan." You can see the photo later in this entry.

Paniyaram batter

Ingredients:

* Left over idli batter or dosa batter 2 cups
* Salt to taste
* Curry leaves one string
* Coriander leaves finely chopped 2 tablespoons
* Green chillies finely chopped 2 nos
* Ginger one small piece finely chopped
* Soaked Bengal gram dal 3 tablespoons.
* Onion finely cut 1
* Grated Carrot one
* Oil for frying
* Mustard seeds ½ tsp
* Cumin seeds ¼ tsp
* Hing Little

The Making of the paniyaram

Method :

In a kadai heat about 2 tablespoon of oil .
Season with mustard seeds and curry leaves.
Sauté onion , greenchillies till soft.
In bowl take batter add salt ,fried onion, soaked Bengal gram dal,
Coriander leaves, ginger and cumin seeds.
Mix well.

In a paniyaram pan putting ½ tsp oil in each pit and heat it.
Once the oil is hot, put one big spoon full of batter in each pit.
Cover with a lid for few minutes.
Turn over and fry well both sides.

Every time pour oil,heat it and make paniyarams.

Kuzhi paniyaram

You can serve this with Green Chutney or Tomato Chutney. This is a wonderful dish that can be had as a Breakfast Snack or as an Evening Snack.

Karadayan Nonbu Adai (Salt)

Salt Adai:
This measure makes 15 small size adais.

Ingredients:
1. Rice flour one cup
2. Grated coconut or small pieces of coconut ¼ cup
3. Boiled kidney beans 4 to 5 table spoons.
4. Water 1 ½ cups
5. Salt to taste.
6. Hing - Little.

Seasonings:
1. Mustard seeds ½ tsp
2. Urad dal 1 tsp
3. Curry leaves one string
4. Ginger one small piece - Finely chopped.
5. Green chilli and red dry chilli mix 3 nos - Finely chopped
6. Oil 2 tsp

Method:
1. Take a kadai, heat it with a oil add seasonings.
2. Pour water while boiling add coconut pieces or grated,, boiled kidney beans, and salt.
3. Put the flour at a time, mix well without forming lumps.
4. Close it with a lid and switch off the stove.
5. Take a small amount of dough and mix it till soft, sprinkling little water if need.
6. Take a small ball of the dough and flatten it.
7. Steam it (till it get a shine).

Tips:
* Flour must be added only when the water is in a boiling stage. Else it will form lumps.
* To retain the moisture, keep the dough closed in a wet cloth.
* If the water content is less crack, during steaming the edges will break.

% % Pesarattu % %

Ingredients::
1.Green Moong dal (Whole) 1 cup
2.Raw rice 1 tablespoon.
3.Green chilies 3
4.Cumin seeds ½ tsp
5.Small piece ginger
6.Salt to taste
7.Oil for shallow fry

# The above measure will enable you to enjoy about 6 -8 Medium size pesarattus. #

Garnishing ::
1.Finely cut coriander
2.Finely cut onion
3.One string curry leaves
4.One finely chopped green chilli

Method::
1. Soak dal and rice for 4 to 5 hours.
2. Grind it with green chillies, cumin seeds ,ginger.
3. Add curry leaves when grinding is over.
4. Take the mixture in a bowl.

+ Note: This mixture should not be too thick or too watery. +

Making::
+ Heat dosa tawa and wipe it with little oil.
+ When the tawa is hot, pour one full ladle of batter and immediately spread it in circular motion .
+ Sprinkle onion, chilli, coriander mix .
+ Put oil on the edges.
+ Fry on a medium flame till crisp and turn that peserattu and fry till cooked.

Best combination to have this is::
+ Ginger chutney
+ Coconut chutney

" Upma "

UPMA KOZHUKKATTAI

Ingredients::
1. Rice 1 cup
Wash it and dry it on a towel for drying.
Powder it like fine rawa in a mixer.
2. Water for one cup rice rawa 2 ¼ water
3. Grated coconut 2 table spoon

For seasoning::
1. Oil 2 table spoon
2. Urad dal 1 tsp
3. Channa dal 1 tsp
4. Mustard seeds 1 tsp
5. Green chillies 2
6. Red chillies 2
7. Curry leaves 1 string
8. Hing Little
9. Finely cut Ginger - ½ tsp

Method::
1. Take a tawa and heat it. Pour oil and season it with the above ingredients.
2. Pour water and add grated coconut in that water.
3. Let the water boil.
4. Slowly add rice rawa by stiring without forming any lumps.
5. Close with a lid and slow the fire for 5 min.
6. After cooling, with wet hands you can make oblong balls and steam it till cooked.

Tips::
1. If we use coconut oil flavour will be nice.
2. Can use idli rawa also to make this dish.
3. Side dish:: Sambhar, Kothsu, More Kulambu, Coconut chutney.

# Comments, Suggestions welcome. #