Ingredients

• Bengal gram (chana dal) (1 cup)
• Pigeon peas (arhar dal) (1/4 cup)
• Dry red chillies (sukhi lal mirch) (5)
• Curry leaves (kadi patta) (10–15)
• Asafoetida (hing) (pinch)
• Salt (to taste)
• Oil (for frying)

Method

• Soak the dals for an hour, drain and grind them along with other ingredients to a coarse batter.
• Grease foil/banana leaf with oil.
• Heat oil in a deep kadhai.
• Shape round or cylindrical vadais.
• Now, fry them till golden brown.
• Serve the fritters hot and crispy along with some chutney on the side.

Ingredients

• All-purpose flour (maida) (2 cups)
• MTR Haldi/Turmeric Powder (1/4 tsp)
• Salt (a pinch)
• Oil (1/4 cup)
• Water (1 cup)
• Ghee (1 tbsp)
• Oil (1 tbsp)
• label (For the dal stuffing:)
• Bengal gram (chana dal) (1 cup)
• Jaggery (gud) (powdered) (1/4 cup)
• Cardamom (elaichi)x (2, powdered)
• Clarified butter (ghee) (1 tsp)

Method

Method

• In a large bowl, add flour, MTR Haldi/Turmeric Powder, salt and mix well.
• Pour oil and blend it with the flour.
• Add water little by little and knead it into smooth dough.
• Grease a bowl with oil, transfer the dough and cover it with a lid or cling film for at least an hour.

For the dal stuffing:

• Dry roast chana dal till fragrant.
• Wash and soak in water (about one inch above the dal) for an hour.
• Pressure-cook the dal on medium flame for up to 3 whistles.
• Remove excess water, mash with a masher or ladle.
• Heat a pan with a teaspoon of ghee. Add dal and powdered jaggery.
• Cook on low flame until the jaggery melts and mixes well with dal and the excess moisture is absorbed.
• Add cardamom powder and switch off.
• When the mixture cools, shape the entire batch into lemon-sized balls.
• Take a small portion of the dough and make a peda (ball) with the help of your palms.
• Keep it on a butter paper, place a cling film or a polythene cover on top and roll it out with a rolling pin to make a small circle.
• Now place a lemon-sized filling in the centre of the circle and seal the edges with the dough.
• Pinch the dough on the top to seal the filling completely.
• Now press gently with your palm and place it on the butter paper.
• Place a cling film and start rolling to make a thin chapatti (circle).
• Spread some ghee or oil on a heated tawa (gridle) and place the poli on it.
• Let it brown a little on one side. Turn and spread ghee/oil on the front side as well as around the corners of the poli.
• After repeating it on both sides, remove from the pan.
• Serve paruppu poli while it is hot, for a mouth-watering experience.
   

Ingredients

• Cooked rice (2 cups)
• Gooseberry (amla/nellikai) (2 large, grated)
• Fresh coconut (nariyal) (grated) (1 tbsp)
• MTR Haldi/Turmeric Powder (1/2 tsp)
• MTR Lal Mirch/Red Chilli Powder (1/4 tsp)
• Salt (to taste)
• label (For tempering:)
• Sesame oil (til ka tel) (2 tsp)
• Mustard seeds (sarson) (1/2 tsp)
• Bengal gram (chana dal) (1/2 tsp)
• Split black gram (urad dal) (1/2 tsp)
• Green chillies (halved) (2)
• Curry leaves (1 sprig)

Method

• Heat oil in a pan and temper with the ingredients given under ‘tempering’.
• Mix grated gooseberry, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder, salt and cook over low flame for 5 mins.
• Add the cooked rice and grated coconut, stir well to mix.
• Serve the healthy and delicious nellikai sadam piping hot.