Ingrdients:

• Rava – 2 cups
• Rice Flour – 1.5 cup
• Maida – 1 cup
• Curd – 1 cup
• Red chilli powder – 1 tsp
• Salt to taste
• Water – 4 cups
• Big Onion – 1 -cut into thin 1″ slices
• Green Chillies -2 -cut into thin round pieces
• Ginger – 1″ – cut into tiny pieces
• Pepper – 2 tsp – crushed coarsely
• Jeera (cumin seeds) – 2 tsp
• Curry leaves – 10 – cut into pieces
• Coriander leaves cut into pieces – 2 tsp
• Ghee / sesame oil

Procedure:

1. Take Rava, rice flour, maida, curd, red chilli powder and salt in a bowl.
2. Add water to the above, mix throughly and keep aside for 1 hour.
3. Add onion, green chillies, ginger, pepper, cumin seeds, curry leaves and coriander leaves to the above barter and, if needed, add more water to have a thin consistency so that the barter will flow freely in a hot tava.
4. When tava is hot, stir the barter with a ladle and spread a thin layer starting from the outer edge to the centre. Do not press the barter with the ladle. Add a few drops ghee / sesame oil to the dosa. Remove when dosa is crispy and fully roasted. In case the dosa is thick add more water to the barter.
5. Seve hot with coconut chutney and sambar.

Ingredients:

• Rice flour 4 cup
• Payatham paruppu (Moong dal) 1 cup
• Urad dal 1 cup
• Butter 2 tsp
• Salt
• Omam (carom seeds) 1 tsp
• Crushed red chilies 4 tsp
• Jeera (Cumin) 1 tsp
• Ellu (Gingelly/Sesame seeds) 1tsp
• Coconut milk – enough to make the dough

Procedure:

1. Prep:
   • Roast the moong dal and urad dal separately in pan without oil till it turns light brown.
   • Let both the dal’s cool and then grind them separately into a fine powder
2. Mix the rice flour, moong dal powder, and urad dal powder together. Add salt and butter and mix well
3. Add the omam (carom), jeera (cumin), ellu (gingelly/sesame), red chilies to the flour and mix well
4. Add the coconut milk to the flour to make dough
5. Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into oil to fry it till its golden brown. Use the star patternin the muruku press (extruder) so that the muruku has a ridges

Ingredients:

• Rice flour 4 cup
• Payatham paruppu (Moong dal) 1 cup
• Butter 2 tsp
• Salt
• Omam (carom seeds) 1 tsp
• Jeera (Cumin) 1 tsp
• Ellu (Gingelly/Sesame seeds) 1tsp
• Coconut milk – enough to make the dough

Procedure:

1. Prep:
   • Roast the moong dal in pan without oil till it turns light brown.
   • Let the moong dal cool and then grind it into a fine powder
2. Mix the rice flour and the moong dal powder together. Add salt and butter and mix well
3. Add the omam (carom), jeera (cumin), ellu (gingelly/sesame) to the flour and mix well
4. Add the coconut milk to the flour to make dough
5. Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into oil to fry it till its golden brown. Use the star pattern in the muruku press (extruder) so that the muruku has a ridges

Ingredients:

• Rice flour 4 cup
• Ural dal 1 cup
• Butter 2 tsp
• Salt
• Omam (carom seeds) 1 tsp
• Jeera (Cumin) 1 tsp
• Ellu (Gingelly/Sesame seeds) 1tsp
• Perungayam (Asafoetida) 2 pinch

Procedure:

1. Prep:
   • Roast the ural dal in pan without oil till it turns light brown.
   • Let the urad dal cool and then grind it into a fine powder
2. Mix the rice flour and the urad dal powder together. Add salt and butter and mix well
3. Add the omam (carom), jeera (cumin), ellu (gingelly/sesame) to the flour and mix well
4. Add perungayam (asafoetida) powder to water and mix with the flour to make dough
5. Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into oil to fry it till its golden brown. Use plain round pattern in the muruku press (extruder).

Ingredients:

• Raw rice flour 4 cups
• Salt

Procedure:

1. Add 1 tsp salt and 1 tsp oil to the rice flour
2. Add adequate water to the rice flour and mix till it reaches the consistency of idli batter or pancake mix
3. Pour the batter into a pan and heat in medium fire while consistently stirring till it hardens into a thick paste suitable for making into flat thin sheets
4. Make the batter into small round balls and press them into flat round sheet the thickness of a roti/tortilla
5. Take the pooranam (stuffing) and stuff it like a dumpling and steam it

Pooranam (stuffing) recipes:

Kolukkattai Pooranam

Kolukkattai Channa Dal Pooranam

Kolukkattai Coconut Chutney Pooranam

Ingredients:

• Channa dal 2 cups
• Cardamoms 2 powdered
• Brown sugar 1 cup

Procedure:

1. Boil 8 cups of water and add the channa dal and cook it fully. Drain the water and allow it to cool
2. Add the cardamoms and the cooked channa dal and grind it coarsely
3. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
4. Add the ground channa dal mix to the brown sugar syrup

Ingredients:

• Coconut 2 cups – grated
• Brown sugar 1 cup
• Cardamoms 2 powdered

Procedure:

1. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
2. Add the grated coconut and the powdered cardamoms
3. Keep stirring till the mix hardens to the required consistency (consistency of bread pudding)