South Indian Samayal

Ingredients: 1 Cup raw rice (Pacharisi) 1/2 Cup gram flour (Kadalamavu) 1/4 Cup idly batter 10 Red chillies 2 tsp of jeera (Seerakam) 1 sting curry leaves A pinch hing powder (Perungayam) Salt as per the requirment 1 Raw banana Oil to fry Preparation: Soak raw rice up to 2 hours. Drain the water and keep aside In a mixer grinder add soaked rice, red chillies, jeera and curry leaves. Make it as a smoth paste In a wide vessel mix this paste with gram flour, idly batter, salt and hing powder Mix them well and make a thick batter Cut the raw banana into thin slices lengthwise Dip the slices in the batter and fry them in hot oil till golden brown Use a tissue paper to drain out excess oil  Serve the tasty hot Bajji with Coconut chutney or onion chutney Tips: You can also use this batter to prepare onion, cauliflower, potato and bread slice bajjies.

Ingredients: 2 Cups of Urad dal 2 Table spoon of raw rice (Pacharisi) 2 Table spoon of toovar dal 4-5 Green chillies 1 Cup of small onion (chopped) A small piece of Ginger Pepper (Broken) Few curry leaves Few coriander leaves 1/4 Table spoon of cumin seeds (Jeera) Salt as per taste Oil for deep frying Preparation: Soak urad dal, raw rice & toovar dal for 2-3 hours (The purpose of raw rice & toovar dal is the vada will become crispy) After the due time, filter the water and grind the urad dal, raw rice & toovar dal with very less water into a smooth & thick paste Grind green chillies, ginger, curry leaves, jeera into fine paste (The purpose of grinding this mixture is to get spicyness) With this mixture, add dal paste, chopped onion, broken pepper & coriander leaves, salt as per the requirement. Mix them well Heat oil in a pan In a butter paper, take handful of batter and shape it into ball. Place the ball in the center of the paper and slight...

Ingredients: 1 Cup of Ragi Flour 1 Cup of Chopped Small Onion 5-6 Chopped Green Chillies Few Chopped Curry Leaves Salt as per the requirement Oil to Fry Preparation: Mix ragi flour, chopped onions, green chillies, curry leaves, salt & water in a bowl together to obtain a solid state mixture. This mixture should not be too much solid but it should be little less drier than the chapathi or poori batter. Heat oil in a pan Drop the small portions of ragi mixture to oil and deep fry it (till it become crispy) Repeat the procedure for the remaining mixture Now serve the hot Ragi Pakoda Important Note: To make soft & crispy pakoda, the mixture place the important role The mixture should not be watery or too dry