1.

Omappodi
Soak omam for 1/2 hour and grind into a very smooth paste.Drain the water
completely. Mix gram flour 500g, rice flour - 3 tsp, omam paste 2 tsp, salt, 2 tsp
ghee and 1/2 tsp asafoetida and mix well. Use this flour and omappodi achu(very
small holes) and squeeze out the flour in boiling oil and turn over until fully cooked
and crisp.

2. Seedai
rice flour-500g, grated coconut - 1 cup, red chillie powder - 1 tsp, urud flour - 4 tsp,
salt - 1 tsp, sesame seeds - 4 tsp, ghee-2 tsp, asafoetida - 1/2 tsp,.
Slightly heat the rice flour in a dry pan. Add other ingredients and mix well. Add
little water so that the mixture becomes a solid paste. Make very small balls using
this flour and deep fry in oil.

3. Thattai
Soak 4 tsp of gram dal for one hour.
Slightly dry roast 500 g of rice flour. Add 1 cup grated coconut, 2 tsp red chilli
powder, 2 tsp ghee, 1/2 tsp asafoetida, 1 tsp salt, 4 tsp sesame seeds, to the rice
flour and mix well.Add the soaked dal and minimum water to this and make into a
thick paste. Take a ball of this paste and pat it on a plastic sheet of paper . Make it
thin. Deep fry these in boiling oil. Turn over until it is fully cooked and crisp.

4. Thenkuzhal
Rice flour - 250g, urud powder - 4 tsp, cumin seeds, sesame seeds - each 1 tsp
Mix the ingredients first with a tsp of ghee and then with minimum water into a
thick paste. Then place a large ball of this in thenkuzhal achu(medium sized round
holes) and squeeze in boiling oil as in curd murukku .
Urud powder
Dry roast urud dal and grind into a very nice powder.

5. Motichoor Ladoo

Ingredients
For boondi:
2 1/2 cups gram flour (not superfine variety)

500 ml. milk

1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon
For syrup:
2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour

Method
For syrup:
1.Put sugar and water in a vessel and boil.
2.When sugar dissolves, add milk.
3.Boil for 5 minutes till scum forms on top.
4.Strain and return to fire.
5.Add colour and boil till sticky but no thread has formed.
6.Add cardamom powder and mix. Keep aside.
For boondi:
1.Mix flour and milk to a smooth batter.
2.Heat ghee in a heavy frying pan.
3.Hold strainer on top with one hand.
4.With the other pour some batter all over the holes.
5.Tap gently till all batter has fallen into hot ghee.
6.Stir with another strainer and remove when light golden.
7.Keep aside. Repeat for remaining batter.
8.Immerse boondi in syrup.
9.Drain any excess syrup.
10.Spread in a large plate. Sprinkle few tsp. hot water over it.
11.Cover and keep for 5 minutes.
12.Shape in laddoos with moist palms.
13.Cool and keep open to dry, before storing in containers.