Ribbon Pakoda

Ingredients:

Rice flour - 4 cups

Besan flour / pottukadalai mavu - 1 cup

Butter - 1 tbsp

Asafoetida powder - 1/2 tsp

Chilli powder - 1 tbsp
Cumin seeds - 1 tbsp
Seasame seeds - 1 tbsp

Salt to taste

Oil for deep frying.
Method:

• Mix all the flours, powders and seasame seeds & cumin seeds. Rub the butter into the mixture with your fingers.
• Add water to make a soft dough.
• Heat the oil in a kadai.
• Put a small portion of the dough into a murukku press and squeeze into hot oil into a big circle.
• Deep fry till golden brown.Leave to drain and cool on a paper towels.
• Store them in air-tight containers.

Enjoy with tea.

Channa Sundal / Chick Peas ( White& Black )

Ingredients:

Channa ( black or white ) ) - 1 cup
Onion - 1/2 ( chopped )
Green chillies - 2 nos
Red chillies - 3 nos
Curry leaves - few
Muatard seeds - 1/ 2 tsp
Grated coconut - 2 tbsp
Oil - 1 tsp
Salt to taste.

Method:

• Soak the channa 6 to 7 hours.
• pressure cook the soaked channa with salt for about 3 whistles.
• Heat the kadai with oil. Add mustard seed allow it to pop, add onion,chillies and curry leaves and fry till golden.
• Add grated coconut and stir for a minute.Now drain the water from channa and add to the coconut.
• Stir for 2 minutes on a low flame. Sundal ready.