South Indian Samayal

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

Ingredients: 2 Cups of Bengal Gram (Kadalai Paruppu or Vadai Paruppu) 2 Table Spoon of Raw Rice (Pacharisi) 1 Cup of Chopped Small Onion 1/2 Lemon Size Ginger 5-6 Green Chillies (Chopped) Few Curry Leaves (Chopped) 1 Cup of Coriander Leaves (Chopped) Salt as per the requirement Preparation: Soak bengal gram & raw rice for 1-1/2 hours (The purpose of raw rice is the vada will become so crispy) After the due time, filter the water and grind the bengal gram, raw rice & ginger coarsely without adding water. With this coarse mixture, add chopped onions, green chillies, curry & coriander leaves, salt as per the requirement. Mix them well Heat oil in a pan Make this paste as a small ball size patties and deep fry them in oil till it turns golden brown color. Repeat the procedure for the remaining mixture Now serve the hot Parru Vadai with coconut chuttney