Poornalu For Indian Cooking Challenge

Ingredients:

Oil: to deep fry

For filling:

Channa dhal: 1 cup

Jaggery: 1 cup

Water: 1 cup

Elachi pwd: 1/4 tsp

For Cover:

Use dosa batter.

Method for filling:

Soak the channa dhal for about an hour.

Pressure cook it with 1 cup water untill soft.

Remove from heat and let it cool.

Add the jaggery and elachi pwd and mix well.( Grind the mixture to make it soft if necessary).

If you think the mixture is too watery put it back on medium heat and keep stirring untill it becomes thick and let it cool.

Make it into small balls.

Method for poornalu:

In a pan heat oil for deep frying.

Add little salt to the dosa batter.

Take one ball at a time, dip it in the dosa batter and deep fry it in the oil.

Continue untill all the poornalu are cooked.

Enjoy.

Kudumulu For Indian Cooking Challenge

Ingredients:

Rice flour: 1 cup

Water: 1 cup

Brown sugar: 3 tbsps

Channa dhal: 1/4th cup

Butter or ghee: 1 tsp

Method:

Soak channa dhal for about 1/2 hour.

Boil the water.

Mix rice flour and brown sugar, slowly add the boiling water and mix well without lumps to form a dough.

Make small balls with the dough using little ghee.

Place the balls in idli moulds and steam cook them for about 25 minutes on medium heat or until done.

Enjoy.

Karapusa or Sev

Ingredients:

Besan or gram flour: 2 cups

Salt: to taste

Water: Enough to have a soft dough

Oil: To deep fry

Method:

Mix the besan with salt and water to form a thick dough.

Take a small ball of dough into the murukku press with the very small holes disc in it.

Heat oil in a pan for deep frying. Once the oil is hot enough press the dough in the murukku press into the oil and fry untill crisp. Make sure it does not change the color.

Remove from oil and place on paper towel to drain excess oil.

Store in an air tight container.

Enjoy.