Kanchipuram Idli

For my son's birthday party last week my MIL prepared Kanchipuram idli. It was a big hit. Kanchipuram idli is a spicier version of normal idli. So we do not need any specific side dish. Plain idli podi goes well with it. The cooking time is around 45 min. It is a simple and tasty dish. I have not given measurements for the ingredients to be mixed in dough. Please add it based on your spice level.

                                             

Ingredients

Idli Dough

- 1 cup Raw Rice
- 1 Cup Idli Rice
- 1 cup Uradh Dhal
- Salt to taste

Ingredeints to mix in the dough

- Ground pepper and jeera
- Dry ginger powder (Sukku in Tamil)
- 4-5 tbsp oil
- Coriander leaves
- Curry leaves

Method

- Soak the dhal and rice together for at least for 8 hours
- Grind it together, add salt. The batter should be in dosa batter consistency.
- Let the batter ferment  overnight
- Before making the idli add ground pepper,jeera , dry ginger powder, oil, coriander and curry leaves. Mix it well.
- Pour the batter in a bowl and steam it in a pressure cooker (like idli) for 45 min. You can test it by inserting a knife in the middle. The knife should come clean.
- Remove from stove and let it cool down. Cut it in small pieces.

Serve it hot with idli podi. The idli tastes better when it is hot.

Red lentil puluv

I love cooking with red lentils. They cook really fast and they taste great. This is an easy one pot meal where you mix your dhal, rice and vegetables. It is slightly different from our traditional kichidi which is just dhal and rice for the most part.

Ingredients:
- 1 cup red lentils
- 1 cup rice (If you prefer more dhal then reduce rice to 3/4 cup)
- Mixed vegetables (carrots, beans, peas, potatoes, cauliflower) to suit your taste
- 1 onion thinly sliced
- salt to taste

Seasoning:
- 1 tsp jeera
- 1 tsp fennel seeds (optional)
- small piece of cinnamon stick
- few cloves
- 1 anise seed (I love the smell)
- 1 tsp oil
- few drops of ghee
- 1-2 green chilies (Slit into half)
- 1/4 tsp of ginger

Method:

1. Wash and soak the lentils and rice in water for 10 - 15 minutes. Meanwhile prepare your vegetables. Cut all the vegetables to the same size so they cook easily.
2. In a wide pan pour the oil and ghee. Once it becomes hot add your seasoning ingredients. Wait till they turn slightly brown. Add your ginger and chilies last.
3. Now add the onion. Saute till it becomes slightly limp. Add the rest of vegetables and give them a quick toss.
4. Add the soaked lentils and rice. Mix it all well. Now add water. I start with 2 cups of water. Bring this to a boil and now reduce the stove to a medium heat.
5. Cover and cook for 20 minutes. Do not walk away from this. You might need to add some water if you find the rice to be undercooked. Typically I add a 1/2 cup more water.

Remove from the heat, garnish with cilantro leaves and serve with a few drops of ghee for added flavor.

(Note: You can make this dish using your pressure cooker too)

Sending this lovely recipe to My Legume Love affair - MLA#30 hosted by Priay of Mharo Rajasthan Recipes. The event was started by Susan

Thatkola

This is a very new dish to me. I saw this in a cooking show. Even though it is a tedious process it is worth the effort. It is a tasty and healthy dish.

Ingredients
- 1 cup Boiled rice
- 1/4 cup Moong dhal
- 1/4 cup Shredded coconut
- Salt to taste

 To temper

- 1 tsp Mustard seeds
- few curry leaves
- 1 tsp Cumin seeds
- Red chillie powder to taste
- 1 tbsp Oil

Method

1. Soak rice for 2 hours. Grind the rice with salt in a blender. It should be little thicker than dosa consistency and the mixture has to be coarse.
2. Boil moong dhal separately.
3. Add oil in a frying pan. Once the oil is hot add the batter. Mix it well until it comes together and it should not stick to the pan.This procedure is similar to the way you prepare kozhkattai outer cover.
3. Let it cool down for few minutes. Grease your hands with oil. Take a small lime size dough. Roll it into a cylindrical shape. Check the photo to see how I have rolled the dough.
4. Boil the rolled dough in a idli plate for approximately 10 minutes. The color will change once it has cooked. So check that and adjust the time.
5. Take the boiled dough out and once its cooled, cut it into small pieces.
6. Add oil to a frying pan. Add mustard seeds,cumin seeds. Once it splutters add the boiled dough. Mix it well and then add red chillie powder.
7. After 3-4 minutes add the boiled moong dhal, coconut, curry leaves and mix it well.
8. Turn off the stove.

You can serve this with sambar. We ate it without any side dish and it was very yummy.

Buttery vegi puffs

I absolutely love these vegetable puffs. I used the puff pastry sheets to makes these and they are real easy to put together. The stuffing is really up to you. I made a mixed vegetable stuffing for this. Here is how I made mine.

Ingredients:
- 1 potato boiled and mashed
- 1 cup mixed vegetables chopped into fine pieces. (carrots, corn, peas, beans etc) cooked till the become soft. I used my microwave oven
- 1 tsp garam masala powder
- 1 onion finely chopped
- 1/4 tsp turmeric
- 1 tsp chili powder (adjust to taste)
- 1 small piece ginger grated
- 1 tsp oil
- 1 tsp jeera
- 1 pack puff pastry sheets thawed

Method
1. Pre-heat oven to 420F. Remove your puff pastry sheets from the freezer an hour before you plan to make these and thaw them in your refrigerator. If you forget it then defrost the sheets in your microwave oven.
2. In a pan heat oil and add the jeera and turmeric. Add ginger, onions and sauté till the onions become golden brown. Add your garam masala and chili powder salt and mix it well.
3. Now add the cooked vegetables and mashed potato. Turn down the heat and cook till they all blend together. You want your vegetables to be a little bit mushy. Set it aside and let the vegetables cool down a bit.
4. The puff pastry sheets comes as two sheets. When you open them up you should be able to see three sheets in them. Take two of the sheets. Lay one sheet down. Spoon the vegetable through out the sheet leaving some space in the edges. Now top it with the second sheet and press the sides.
5. Cut them to the size you like and press the other two sides together.
6. Spray some cooking oil in a glass baking dish and lay these puffs in a row. Spray some oil on the top and bake it for 20 minutes or till it becomes golden brown turning them over at around 10 minutes .

Serve them hot with ketchup of pickles. Perfect to have it with a hot cup of tea.

It is important to use a glass dish as the metal dish turns the puff brown. Glass dish spreads the heat evenly so it cooks the puff to a beautiful golden brown.

Bean Burger with poha

Ingredients:
- 1 cup cooked black bean (Canned beans works fine too)
- 1 small onion chopped
- 1 small bell pepper chopped (I used red color)
- 1 long carrot pealed and shredded
- 1 small green chili chopped finely
- 1 cup boiled corn (I used fresh corn)
- 1 tsp cumin and coriander powder
- 1 tsp chili powder (optional)
- 1 cup soaked thick poha
- 1/4 cup chopped coriander
- 2- 3 tsp oil or use cooking spray
- 1 tsp jeera
- salt to taste
Method:
1. In a pan add the oil and the jeera and once it starts to splutter add the onion and bellpeper and green chili. Cook till the become slightly soft. You do not want them to become mushy. Turn off the heat and add the shredded carrots and salt. Mix well and keep it aside to cool down.
2. Keep a handful of black bean aside and mash the rest with a potato masher.If using can drain and wash them well.
3. In a large bowl add the soft poha, black beans, cooked corn, cumin & coriander powder, chili powder and chopped coriander. Mix in the cooked vegetables. Mix them all well. Do a taste test and adjust salt accordingly.
4. Now form them into patties and refrigerate them for at least 30 minutes. If it is hard to form patties then add a piece of bread to it and it will soak all the water.
5. Remove it and in a flat griddle pour some oil. Cook each patties on both sides.
You will know it is done when it starts to turn brown.

Serve it in between buns with all your favorite burger topping. As this was a black bean burger I topped mine with avocado's. This is a healthy alternative to any store brought vegetarian burger.

Fruit and nut poha

There are so many different ways to make the simple poha yet everytime I see a new recipe I get all excited. I got this one from relishing recipes. I absolutely loved her rendition of making the unassuming poha with nuts in it. I always have various nuts in my freezer. As nuts have lots of oil it is preferable to store them in the freezer. I planned to use them up before they become stale and this gave me the perfect opportunity.

Ingredients:
- 1 cup thick poha washed
- 1 carrot gratted
- 1 small onion finely chopped
- 1 small potato cubed and boiled
- 1 tbsp of peanuts
- 1 tbsp of cashewnuts
- 1 tbsp of almonds
- 1 heaping tbsp of raisins
- salt to taste

Seasoning:
- 1 tsp mustard seeds
- 1 tsp jeera seeds
- 1/4 tsp of turmeric
- few curry leaves

Method:
1. In a hot tawa add oil and the seasoning. Once the mustard starts to splutter add in all the nuts. Fry till they become slightly brown.
2. Add onions and saute till they turn color. Now add the boiled potatoes and mix them well. If it is too dry add a few teaspoons of water
3. Now add the soaked poha and mix it well with the other ingredients. Sprinkle water if you think it is too dry.
4. Finally add the shreaded carrot on the top. The carrots need not be cooke completely. It adds a beautiful color and a slight crunch to the poha.

Garnish with cilantro and serve it hot. Poha needs to eaten at once for the best taste.

Sending this recipe to healing foods hosted by Priya and also to
What's lurking in your kitchen hosted by Nupur of One Hot Stove.

Ragi Dosa

This is a healthy version of our rava dosai and is a perfect dish for the event hosted by Nupur - What is lurking in your kitchen. I had some left over ragi flour sitting in my pantry for quite some time waiting for it to be noticed. So today it was ragi dosa for our breakfast. I got the idea from this site. This is my way of putting the dish together.

Ingredients:
- 2 cups of ragi flour
- 1 cup rice flour
- 3/4 cup curds (Increase this if you like sour dosa)
- 3-5 green chilies chopped
- small piece of ginger chopped
- 1 tbsp cummin seeds
- 2 tsp chopped coriander leaves
- few curry leaves chopped
- salt to taste

Method:
1. Beat the curds with a cup of water. Mix all the other ingredients together until it is pretty runny. It should resemble your rava dosa consistency. I used close to 4 cups of water and the cup of beaten curds. Keep this aside for 30 minutes.
2. Heat up a flat pan. I used the eletric griddle for this and it worked very well. Ladle the batter in the hot pan and form it to a thin layer. Spray some oil and let it cook on one side for about a minute
3. Turn it over and cook the other side for another 45 seconds.

Remove from the pan and serve the hot crispy dosa.

Sending this recipe to What's lurking in your kitchen hosted by Nupur of One Hot Stove.

Millet Upma

Thanks to the blogging world I am discovering so many different ways to cook the same item. Upma - Never a big fan of it but when I was browsing through various blog sites I came across Millet. I have never tasted this grain and I was curious to try it today. So I picked up some Millet (it is called white millet). The simplest and the safest way I could think of trying this grain was to add a bunch of vegetables and make something that resembles a upma. It turned out to be not only a healthy dish but also a tasty one..

Ingredients:
- 1 cup millet
- 2 cups of chopped mixed vegetables - use anything you like (I used peas, potatoes, sweet bell pepper and some frozen black eye peas)
- 1 onion finely chopped
- 2 tomatoes chopped
- 2 green chilies
- small piece of ginger chopped
- salt to taste

Seasoning:
- 1 tsp mustard seeds
- 1 tbsp channa dhal
- 1 tsp urad dhal
- 1 tsp cumin seeds
- 1 tsp oil

Method:
1. Wash the millet and cook it. For one cup of millet I used 2 cups of water and micorwaved it for 35 minutes. Add salt when you cook the millet. It tastes better when you make the upma
2. In a pan add oil and the seasoning. Once the dhal turn color add chilies and ginger. Cook for 30 seconds.
3. Add onion and sauté it. Add the other vegetables and salt. Cook till they become soft.
4. Now add the cooked millet and mix well. If it is too dry sprinkle some water and mix it well. Simmer it for 3-5 minutes.

Remove and serve it hot with a subzi of your choice.

Kerala delicacy puttu and channa

Puttu is a staple Kerala breakfast items. It is a healthy and a very filling dish. I used the ready made wheat puttu flour to make this. Instead of using the traditional puttu maker I just steamed my puttu in the idli vessel.

Ingredients:
- 1 cup puttu flour
- 1.5 cup shredded coconut
- boiling water with salt added

Method:
1. In a vessel add the puttu flour. Drizzle water and start mixing it. You are looking for a beach sand with water like consistency. When you add water to beach sand you can mold it but at the same time they break down easily. That is exactly what you are looking for. The puttu flour will look like the picture below.

2. In your idli mold first layer your coconut. Then add the puttu flour and press it in. Now add another layer of coconut. Press this in and add your final layer of puttu flour and pack all the layers tightly.
3. Pour water in the bottom of your idli vessel and place the idli molds on top. Let it steam for 5 minutes. Turn the heat off and let it rest for a few minutes.
4. Remove it carefully from the mold and serve it hot.

The best accompaniments for puttu is banana and sugar or channa dhal (Kadali kulumbu)

Note: Puttu dries very easily so make sure you make it just before serving.



This recipe finds its way to Dil se - Sunday snack evnet

Cilantro and vegetables Sevai/Rice noodles

Ingredients
- 2 cups of mixed chopped vegetables (potatoes, beans, carrots, peas)
- 1 bunch of cilantro/coriander leaves cleaned and chopped
- 3 cups sevai/rice noodles cooked
- 3 green chilies
- 2 inch piece of ginger
- 1 tbsp shredded coconut
- 1 tsp jeera
- 1 tsp oil
- salt to taste

Method:
1. Grind cilantro, ginger, chilies and coconut to a fine paste.
2. Meanwhile boil the vegetables with salt.
3. In a pan pour oil. Add jeera and once it splutters add the cilantro paste. Cook it for 3-4 minutes. Mix in the cooked vegetables. Make sure all the vegetables are coated well.
4. Now add the noodles and toss them all together.

With all the vegetables this is a healthy and a fulfilling dinner for kids.

Idli and Besan Masala Gravy

This is an easy gravy that tastes very well with any tiffin item. You can also use it as a side for mixed rice. You can do it either with or without potatoes. I have also included the recipe for idli's here as I typically serve it with them for morning breakfast.



Ingredients:
- 1 big onion
- 2 tomatoes
- 1/2 cup peas
- 2 potatoes boiled and chopped
- 2-3 chilies chopped
- 1 inch ginger chopped
- 1 tsp chili powder
- 1/4 tsp turmeric powder
- 3 tbs basen flour
- salt to taste

Seasoning:
- 1/2 tsp mustard sees
- 1 tsp jeera seeds
- 1 tsp oil
- few curry leaves

Method:
1. In a sauce pan pour oil and add the mustard seeds. Once it splutter add jeera, chilies ginger and curry leaves.
2. Chop onions finely and add it to the pan. Once it is soft add the chopped tomatoes and peas. Fry these till the tomatoes becomes slightly mushy. Add the boiled potatoes, turmeric, and salt.
3. Meanwhile in a separate bowl mix the basen flour in some water. Dissolve it so it has no lumps. Mix it in with boiling vegetables. Add 2 cups of water and bring it all to a boil.
4. In a few minutes it will become thick. Garnish with cilantro.

Idli

Ingredients:
- 3 cups idli rice
- 1 cup whole urad dhal (Skin removed)
- 1 tsp methi seeds
- salt taste

Method:
1. Wash and soak the rice (with methi seeds) and urad dhal for 4 hours separately. In a wet grinder grind rice first and once it is smooth remove it. Now grind the urad dhal until it becomes smooth. You will see the urad dhal rising when you grind it.
2. In a big vessel mis it all together with salt.
3. Keep it in a warm dry place and it will rise overnight. You should be able to make idli's the next day. If it has not risen (if the weather is cold it might not rise overnight)then wait till evening.

Getting the right consistency is a little bit of a process. You might have to try it a couple of times to get it right. The fermentation of the idli dough greatly depends on the weather and how humid your place is. But once you get it right idli's are probably one of the easiest, healthiest and the tastiest food on the planet.

Quinoa upma

I am becoming a big fan of Quinoa and this time I tried making a south indian style upma. It tasted really good. Give it a try...

Ingredients
- 1 cup quinoa
- 3 cups of mixed vegetable
(I used peas, carrots, capsicum, potatoes, beans, frozen black eye peas)
- 1 tomatoes
- 1/2 tsp hing
- salt to taste

Seasoning
- 1 tsp mustard seeds
- 1 tsp urad dhal
- 1 tsp channa dhal
- 2 green chili slit into half
- 1 tsp of minced ginger
- few curry leaves
- 1 tsp oil


Method:
1. Clean Quinoa a couple of times. In 2 cups of water add the Quinoa. Once it comes to a boil reduce to a simmer and cook it covered for 15 minutes or until the water evaporates. (or) In a microwave safe bowl add the Quinoa and 3 cups of water and cook for 25 minutes.
2. In a skillet pour the oil and add the mustard seeds. Once the mustard seeds start to splutter add channa dhal, urad dhal and fry till they turn brown. Add the chillies, curry leaves and ginger. Fry till it becomes soft. Add tomatoes and all the other vegetable and cook till it becomes soft.
3. Add the cooked quinoa and mix it well. Cook for another 3-4 minutes.

Garnish it with cilantro and serve it hot. Can serve it with sambar, thogayal or just plain pickle.



This recipe finds its way to Dil se - Sunday snack evnet

Quinoa pulao

I got the idea to experiment with quinoa after I read Susan's fatfree vegan cooking. Thank you for your suggestion. It turned out to be a fabulous dish.

Ingredients
- 1 cup quinoa
- 3 cups of mixed vegetable
(I used peas, carrots, capsicum, potatoes, beans)
- 1 onion
- 1 tomatoes
- 3 cloves
- 1 tsp jeera
- 2 green chili slit into half
- 2 tsp garam masala
- 1 tsp oil
- salt to taste

Method:
1. Clean Quinoa a couple of times. In 2 cups of water add the Quinoa. Once it comes to a boil reduce to a simmer and cook it covered for 15 minutes or until the water evaporates.
2. In a skillet pour the oil and add the cloves, jeera. Once the jeera turns brown add the chillies and onions. Fry till it becomes soft. Add tomatoes and cook till it becomes soft.
3. Add the other vegetables and cook till they turn soft. Add the garam masala and salt. Cook for another 3 minutes.
4. Add the cooked quinoa and mix it well.

Garnish it with cilantro and serve it hot. I ended serving this with some leftover sambar. Tastes almost like cracked wheat.

Pesarattu

Ingredients:
- 1 cup Whole Green moong dhal soaked for 4-6 hours
- 2 tbsp rice flour (Add more if the batter is too thin)
- 2 green chillies
- 1 inch grated ginger
- 2 Red chillies
- Salt to taste

Method:
1. Grind all the ingredients together to form a smooth batter.
2. In a non stick pan pour a ladle of the batter and spread it to a thin layer. Spray some oil. Once it is brown turn it over and cook it on the other side. The pesarattu should slide to a plate. Clean your pan with a napkin between every dosa.

Serve it hot with any chutney or tomato thokku

Granola

Ingredients:
- 3 cups rolled oats
- 1 cup brown sugar
- 1 cup mixed dried fruit ( I used dried blueberries and fig)
- 1/2 cup mixed nuts (I used almonds and pecans)
- 1 cup sweet shredded dried coconut (This is used for baking)


Method:
1. In a dry pan roast the oats in the oven at 350F for 20 minutes. The oats will turn into a brown color
2. Remove the oats and mix the rest of the ingredients and put it back in the oven for another 6-7 minutes. Remove it and let it cool. Store it in a airtight container.

Tastes good with afternoon tea.

Fresh Spring rolls with Peanut dipping sauce

Ingredients

1/2 cup lettuce
1 - julienne-cut carrot strips
1 - julienne-cut cucumber strips
few sprigs of coriander
1 packet spring roll wrappers

For Peanut Dipping Sauce

1/2 cup unsalted peanuts
1 small onion chopped finely
1/2 tsp brown sugar
1/2 tsp chile powder
1/2 cup water
salt
little oil


Method

1.Cut the carrot and cucumber like matchsticks.Mix lettuce,carrot,cucumber,coriander salt and pepper.
2.Soak the spring roll wrappers for 10-15 secs in shallow baking dish filled with hot water
3.Take the spring roll wrapper and place it in a paper towel. Using another paper towel blot out excess water
4.Place the vegetable mixture in center of the wrapper.
5.Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter

Peanut sauce
1. Heat a skillet and cook the peanuts tossing frequently for 3-4 minutes
2. Take the peanuts and use food processor to crush coarsely
3. Pour oil in the skillet and add onions. Fry for 1 minute
4. Add chile powder, brown sugar, salt and water and bring to boil.
5. Add peanuts into the sauce. Reduce heat and simmer for 4-5 minutes until sauce thickens

Serve the fresh spring rolls and peanut sauce in a platter

Lemon & Spice Pori

Ingredients
3 cups Pori
1 small onion diced
1 chili chopped
1 tspn sugar
1/2 - 1 tspn lemon juice
1 tspn oil
pich of turmeric powder
salt to taste

Seasoning:
1/2 tspn hing powder
1/2 tspn mustard seeds
1 tspn Urad dhal , cumin seeds, dhalia dhal/Pori kadalai
sprig of curry leaves

Method:
1. In a pan pour oil and add all the seasoning. Once the mustard starts to crackle add onion and fry till golden brown.
2. Meanwhile put the pori in a plate and add a little bit of water to it maybe 1/4 cup. Squeeze the pori dry and add it to the onions in the pan.
3. Add turmeric, salt and sugar. When pori is done turn of the heat and add the lime juice.

Garnish with coriander and serve it hot. It dries up pretty fast. When you reheat it add a little bit of water.

Sweet Aval

Ingredients
1 Cup Aval
1.5 cup grated coconut
1/2 cup jaggary or sugar

Method 1:
1. Wash and soak aval in water for 20 minutes. The aval should not be too soft
2. Drain aval and mix grated coconut and jaggary. You can serve it immediately. But if you keep it for 20-30 minutes it tastes better.

Method 2:

Additional Ingredients:
2 tbsp Ghee
5 cashew nuts
1/4 tsp cardamom powder

1. Wash and soak aval in water for 20-30 minutes. The aval should be soft. Drain it completely.
2. In a thick bottom vessel pour 2 tbsp water and add jaggary/sugar and boil it until it dissolves.
3. Squeeze the aval dry and add it to the jaggary. Stir it till the aval leaves the sides of the vessel.
4. Roast cashew in ghee and add it to the aval. Finally sprinkle the cardamom powder to it.

Spicy Aval

This is a quick recipe for a warm, spicy snack to go with tea, ideal for those wet or cold winter afternoons.
Ingredients:
- 1 cup Aval (also known as Poha)
- 3/4 cup tamarind extract
- Pinch of turmeric
- Salt to taste
Seasoning ingredients:
- 1/2 tspn Mustard Seeds
- 2-3 Red Chilies
- 1 tspn Urad dhal
- 2 tbspn peanuts
- Pinch of Hing powder
- Sprig of curry leaves
- 1 tspn oil
Method:
1. Wash and soak aval in tamarind extract, salt and turmeric powder until it becomes soft. (Usually 5-10 minutes for thin poha, 30 minutes for thick poha)

2. In a pan add the oil and add all the seasoning ingredients.

3. Once the mustard seeds start to splutter add peanuts start to change color add the soaked aval with the tamarind water and fry till it becomes completly dry.

4. Garnish it with curry leaves and cilantro and serve it hot.

Variation 1: Lemon Aval

Instead of soaking the aval in tamarind water soak it in plain water with turmeric powder and salt. Once the aval is soft follow the same procedure. After it is cooked turn the heat off and add a teaspoon lemon juice. Adjust lemon juice according to your taste.

Variation 2: Pepper, Jeera Aval

Soak aval in plain water and salt. Do not add turmeric. Fry 1 tspn of black peppercorns and 1/2 tspn of Jeera in a dry pan. Grind it to a powder. Once the aval is soft follow the same procedure. The only change is to add cashew nuts instead of peanuts. Add your soaked aval and cook till it is dry. Finally add the pepper/Jera powder and mix it well.

I am sending this recipe to Tea Time snack by EC.

Mullu Thengozhal

Ingredients

4 Measure of Rice Flour
1 Measure Finely ground Daliya Powder (Pottukadalai in Tamil)
1 Tbsp Butter
1 Tbsp Sesame Seeds
1 Pinch Asafoetida (optional)

Salt to taste
Oil for deep frying

Method

1. Mix all the above ingredients and make it into a dough. The dough should be softer than a chapati dough
2. Take the muruku maker and put the dough in it. Put the mullu thengozhal atchu the muruku maker
3. Deep fry the mullu thengozhal in the oil