Vegetable Rava Uppma

Ingredients
Vegetables - onions, carrot, peas, potatoes, bell pepper,
beans, and cauliflower washed and chopped
Rava (Cream of Wheat) 2 cup
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Channa dhall 1/2 t.spoon
Hing a small pinch
Green Chillies 3
Ginger a small piece
Curry leaves a few washed
Ghee 1 t.spoon
Cooking oil 3 t.spoons
Salt 3/4 t.spoon


Method
Dry roast rava in a pan for a 5 minutes and keep it aside.
Boil all the vegetables with 1/2 t.spoon salt.
Boil 3 1/2 cups of water.
Fry mustard, urad dhall, channa dhall, hing, green chillies,
ginger, and curry leaves in oil. Add the boiling water to the
above, and let it boil.  Now add vegetables, salt, ghee, and 1
t.spoon cooking oil.  After a few minutes add the roasted rava,
and stir it continuously until the rava gets cooked (approx. 5-10
minutes).

Rava Uppma

Ingredients
Rava (Cream of Wheat) 2 cup
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Channa dhall 1/2 t.spoon
Hing a small pinch
Green Chillies 3
Ginger a small piece
Curry leaves a few washed
Ghee 1 t.spoon
Cooking oil 3 t.spoons
Salt 3/4 t.spoon


Method
Dry roast rava in a pan for a 5 minutes and keep it aside.
Boil 3 1/2 cups of water.
Fry mustard, urad dhall, channa dhall, hing, green chillies,
ginger, and curry leaves in oil. Add the boiling water to the
above, and let it boil.  Now add salt, ghee, and 1 t.spoon
cooking oil.  After a few minutes add the roasted rava, and
stir it continuously until the rava gets cooked (approx. 5-10
minutes).

Urad Dhall Poori

Ingredients
Wheat flour 1 cup
All purpose flour (Maida) 1 cup
Urad dhall 1/2 cup
Green chillies 2-3
Cumin seeds 1/4 t.spoon
Salt 1/4 t.spoon
Cooking oil for frying


Method
Soak urad dhall in little water for 10 minutes.
Grind the soaked urad dhall, green chillies, cumin seeds, and
little salt coarsely with less water. Make small balls and keep
them aside.
Fry the ground masala in little oil until the flavour comes out,
for 5-10 minutes.
Knead wheat flour, all purpose flour, 2 t.spoons cooking oil,
and salt to a fine dough.
Make small balls, pat it on little wheat, and make thin crust
with a rolling pin and stuff 1 masala ball and roll it into a
thin crust and deep fry in oil.

Poori

Ingredients
Wheat flour 2 cup
Rava 3 t.spoons
Salt 1/4 t.spoon
Cooking Oil for frying


Method
Soak rava in little water for 15 minutes.
Knead wheat flour, rava and salt to a fine dough.
Make small balls, pat it on little wheat, and make thin crust
with a rolling pin and deep fry in oil.

Peseret

Ingredients
Whole Moong dhall 2 cups
Rice 4 t.spoons
Onions 3 finely chopped
Green chillies 6 finely chopped
Red chillies 2
Ginger small piece
Cumin seeds 1/2 t.spoon
Cilantro 1 bunch finely chopped
Salt 1.5 t.spoons
Cooking Oil for making peseret


Method
Rinse and soak whole moong dhall and rice in water for 4 hours.
Grind the above with green chilles, red chillies, ginger, cumin
seeds, salt and little onion.
Fry the remaining onions in oil and keep them aside.
Make the peserat like dosas, and put a spoon full of onions on
the dosa and fold the dosa before serving.  Serve with coriander
chutney or onion chutney.

Thaval Adai

Ingredients
Rice 2 cups
Channa dhall 3/4 cup
Thuvar dhall 3/4 cup
Urad dhall 1/2 cup
Red chillies 6
Cumin seeds 1/2 t.spoon
Pepper 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Curry leaves
Oil 2 t.spoons
Ghee 2 t.spoons


Method
Rinse and soak rice, channa dhall, thuvar dhall, and urad dhall
in water for 1 hour.  Wet grind the above coarsely with red
chillies and salt.
Heat oil and ghee in a pan, and add cumin seeds, pepper, hing,
and curry leaves, and mix it with the batter.
Make them similar to addai's.

Ordinary Adai

Ingredients
Thuvar dhall 2 cups
Channa dhall 1 cup
Urad dhall 1/2 cup
Moong dhall 4 t.spoons
Cream of Rice 1.5 cups
Red chillies 8
Green chillies 4
Hing 1/4 t.spoon
Salt 1.5 t.spoon
Cooking oil for making addai


Method
Rinse and soak thuvar dhall, channa dhall, urad dhall, moong
dhall, and cream of rice together in 6 cups of water.
Soak it for at least 3-4 hours.
Grind the above coarsely with salt, hing, green chilles
and red chillies.
Method to make Addai:
(Similar to making dosai's/Pan cakes)
Spread a big spoon full of the above batter on a hot non-stick
pan, and put 1 t.spoon of oil around it.  Let it cook on this
side for a few minutes, and then turn over to the other side, and
put 1 t.spoon of oil around it. Wait till the addai turns brown.
Serve it hot with any chutney, or with some jaggery.

Kali Kanzi Dosai

Ingredients
Rice 2 cups
Coconut grated 1/2 cup
Coconut oil
Salt 1/2 t.spoon


Method
Wet grind rice, coconut and salt finely.
Mix 4 t.spoons of the ground flour with 1/2 cup of water, and
bring this to a boil and mix it with the remaining dosa flour.
Make regular dosas with coconut oil.

Rava Dosai

Ingredients
Cream of Wheat (Rava) 1 cup
Rice flour 1 cup
All purpose flour (Maida) 1 cup
Pepper 1 t.spoon
Cumin seeds 1 t.spoon
Green chilles 6-8 finely chopped
Ginger 1 small piece finely chopped
Curry leaves finely chopped
Cilantro finely chopped
Salt 1.5 t.spoons
Cooking Oil 1-2 t.spoon per dosai


Method
Mix rava, maida, and rice flour in water to make slightly watery
batter.
Add all the other ingredients except oil, to the above batter.
Keep this batter in room temperature for at least 20 minutes
before making dosas.

Vella (Jaggery) Dosai

Ingredients
Wheat flour 1 cup
Rice flour 1/4 cup
All purpose flour (Maida) 1/4 cup
Cream of Rice (Rava) 3 t.spoons
Coconut 1/4 cup finely chopped
Jaggery 1 cup
Cardamom 2 powdered
Ghee 1-2 t.spoons per dosai


Method
Melt jaggery in 2 cups of boiling water and let it cool.
Mix wheat flour, rice flour, rava, maida, cardamon, and coconut
with the melted jaggery, and make a fine batter.
Method to make Vella Dosai:
(Similar to making dosai's/Pan cakes)
Spread a big spoon full of the above batter on a hot non-stick
pan, and put 1 t.spoon of ghee around it.  Let it cook on this
side for a few minutes, and then turn over to the other side, and
put 1 t.spoon of ghee around it. Wait till the dosai turns brown.

Aval Dosai

Ingredients
Rice 2 cups
Aval  3/4 cups
Urad dhall 1 tspoon
Salt 1.5 t.spoons
Cooking Oil for making dosas


Method
Rinse and soak rice, aval and urad dhall in water for 1 hour.
Wet grind the above with salt into a nice batter.  Keep at room
temperature for 12 hours.
Method to make Aval Dosai:
Spread a big spoon full of the above batter on a hot non-stick
pan, and put 1 t.spoon of oil around it.  Close the dosa with a
cover and let it cook for a few minutes. Do not turn the dosa.
Serve it hot with chutney.

Kanjeepuram Idli

Ingredients
Par boiled 3 cups
Urad dhall 2.5 cups
Dry ginger powder 1 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Hing 1/4 t.spoon
Curry leaves
Cooking Oil 6 t.spoons
Ghee 2 t.spoons
Salt 1.5 t.spoons
A pinch of baking soda


Method
Rinse and soak par boiled rice and urad dhall in water for 2
hours. Grind the above coarsely and add hing and salt and
a pinch of baking soda to this.
Keep it overnight so that this will ferment.
Fry pepper, cumin seeds, and curry leaves in oil and ghee.  Add
this to the flour. Add dried ginger powder and mix everything
together.
Coat a flat vessel with oil, and pour the idli flour into this
and pressure cook for 45 minutes in low heat without pressure
cooker weight.

Thair Sadam (Bagala Bath)

Ingredients
Rice 2 cups
Milk 1.5 cups
Yougurt 3-4 cups
Mustard 1/2 t.spoon
Urad dhall 1/2 t.spoon
Ginger a small piece washed and finely chopped
Green chilles 2-4 finely chopped
Cilantro finely chopped
Hing a small pinch
Butter 2 t.spoons
White grapes 1/2 cup
Salt


Method
Wash and cook rice in 3 cups of water and 1.5 cups of milk and
keep it aside.
Fry mustard, urad dhall, and hing in little oil and add it to the above.
Add the chopped ginger, green chilles, cilantro, butter, grapes,
and yogurt and mix it well.

Green Pepper Bath

Ingredients
Rice 2 cups
Tomatoes 2
Cumin seeds 1/2 t.spoon
Red Chilles 6
Cinnamon Stick a small piece
Green Pepper (Bell Pepper/Koda Mulakai) about 2 washed and cut
Salt 1.5 t.spoons
Cooking Oil 1-2 t.spoons


Method
Cook rice with less water as you would cook for pilaf.
Wet grind tomatoes, cumin seeds, red chilles, cinnamon stick, and salt
and keep it aside.
Fry in little oil the chopped green peppers for a few minutes. Now add
the ground masala and keep frying until the flavour comes out.
Add cooked rice to the above and mix it gently.

Peas Masala Bath

Ingredients
Rice 2 cups
Peas 1-2 cups
Coconut 1/4 cup
Green Chilles 4-5
Ginger a small piece
Clove 4
Cardamom 2
Cinnamon Stick a small piece
Mustard 1/4 t.spoon
Salt
Cooking oil 2-3 t.spoons


Method
Cook rice with less water as you would cook for pilaf.
Wet grind coconut, green chilles, ginger, clove, cardamon, and cinnamon
stick and keep it aside.
Splutter mustard in oil, and add the ground masala, salt and keep
stirring for a few minutes until the flavour comes out.
Now add the cooked rice, peas, and mix it gently.

Vangi Bath

Ingredients
Vegetables: Onions, potatoes, eggplant, cauliflower, and peas
Rice 2 cups
Coriander seeds 3 t.spoons
Red chillies 10
Cinnamon stick a piece
Cloves 2
Cardamon 2
Roja Mokku 4
Coconut 3/4 cup
Ginger a small piece
Cilantro washed
Curry leaves a few washed
Tamarind paste 1.5 t.spoons
Mustard 1/2 t.spoon
Turmeric 1/4 t.spoon
Cooking oil
Ghee 4 t.spoons
Salt 1.5 t.spoons


Method
Fry coriander seeds, red chillies, cinnamon stick, cloves,
cardamon and roja mokku in oil. 
Wet grind the above fried masala, 1 chopped onion, ginger,
coriander leaves, and coconut to a fine paste, and keep it aside.
Peel and chop potatoes into dices, and chop eggplant, and
cauliflower and keep it aside.
Fry mustard, curry leaves, and the vegetables in a pan, and let
it cook for 10-15 minutes.
Now add tamarind paste and 2-4 cups of water, and let it cook for
sometime.
Now add the ground masala, turmeric, and salt and let it cook for
10-15 minutes, until the flavour comes out.
Wash rice and add it to above, and add 4 t.spoons of cooking oil,
4 t.spoons of ghee, and 2-3 cups of water, and simmer the stove
and stir it a couple of times until the rice gets cooked.

Coconut Rice

Ingredients
Rice 2 cups
Coconut grated 3/4 cup
Mustard 1/4 t.spoon
Channa dhall 1 t.spoon
Urad dhall 1 t.spoon
Red chillies 2
Green Chillies 1
Hing a small pinch
Curry leaves a few
Peanuts
Cashew nuts
Coconut oil 3 t.spoon
Ghee 1 t.spoon
Salt 3/4 t.spoon


Method
Cook rice with less water as you would cook for pilaf.
Dry roast grated coconut with 2 t.spoons of coconut oil until
it turns brown.  Mix the roasted coconut, salt and cooked rice,
and keep it aside.
Fry mustard, urad dhall, channa dhall, hing, red chilles, green
chillies, and curry leaves in oil.  Add this to the rice and mix
it will.
Fry cashews and peanuts with ghee and add it to the above.

Lemon Rice

Ingredients
Vegetables: Peas 1/4 cup, Carrot 1/4 cup chopped
Rice 2 cups
Lemon Juice 2 t.spoon
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 2 t.spoons
Green chilles 2 chopped
Red chilles 2
Hing a small pinch
Ginger a small piece chopped
Roasted Methi powder 1/4 t.spoon
Cilantro a small bunch washed and chopped
Cooking oil 3 t.spoons
Salt 3/4 t.spoon


Method
Cook rice with less water as you would cook for pilaf.
Fry mustard, urad dhall, channa dhall, hing, red chilles,
turmeric, green chillies, and ginger in oil.  Add lemon juice
and salt to the above and mix it well.  Add cooked rice and
mix it gently.
Boil the vegetables with less water, and a pinch of salt.
Mix the vegetables, rice, and methi powder well.  Garnish with
chopped cilantro.

Cabbage Rice

Ingredients
Cabbage finely chopped 2 cups
Rice cooked 1 cup
Coconut 1/4 cup
Pottu kadalai 1/4 cup
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Green Chillies 4
Ginger small piece
Mustard
Curry leaves
Salt
Oil


Method
Cook rice with less water as you would cook for pulauv.
Wet grind coconut, pottu kadalai, green chilles, ginger and salt.
Fry mustard, channa dhall, urad dhall, curry leaves and cabbage,
and let it cook for a few minutes. 
Add the ground masala to the above and keep cooking until the
flavour comes out.
Mix this with rice.

Venn Pongal

Ingredients
Rice 2 cups
Moong dhall 1/2 cup
Hing a small pinch
Curry leaves
Cashews
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Ginger a small piece finely chopped
Ghee 1/2 t.spoon
Salt 1 t.spoon


Method
Cook rice, moong dhall and turmeric powder with extra water and
keep it aside.
Fry pepper, cumin seeds, hing, curry leaves, and ginger in 2
t.spoons ghee, and add this to the above pongal.
Fry cashews in 1 t.spoon ghee and add to the above.
Add salt and remaining ghee and mix everything well.

Puliyodarai

Ingredients
Rice 2 cups
Tamarind paste 1.5 t.spoon
Red chillies 10
Sesame oil 1/2 cup
Ghee 1 t.spoon
Mustard 1/2 t.spoon
Channa dhall 2 t.spoon
Hing 1/4 t.spoon
Methi 1/2 t.spoon
Coriander seeds 1 t.spoon
Turmeric 1/4 t.spoon
Curry leaves
Salt 1.5 t.spoon
Cashews
Peanuts


Method
Cook rice with less water as you would cook for pilaf. Spread
rice on a plate and sprinkle turmeric, little salt and 2 t.spoons
of sesame oil.
Fry mustard, red chillies, channa dhall, hing, turmeric, and
curry leaves in sesame oil.
Mix tamarind paste with little water, and add this to the above
mixture, and let it cook until the flavour comes out. 
Now add peanuts to this and let it cook until the oil comes out.
Dry fry methi, and grind this into a powder.
Dry fry coriander seeds, and grind this into a powder.
Fry cashews in little ghee.
Mix everything together, and garnish with curry leaves.

Bisibela Bath

Ingredients
Rice 1 cup
Thuvar dhall 1 cup
Turmeric powder 1/4 t.spoon
Tamarind paste/extract 1.5 t.spoons
Red chilli 5
Peppercons 1 t.spoon
Coriander seeds 3 t.spoons
Cloves 2-3
Cinnamon stick a small piece
Cardamom 1
Ghee 1/2 cup
Oil 1/2 cup
Salt
Curry leave a few
Vegetables: Onions, carrots, peas, potatoes, green beans, white
            pumpkin, etc washed and diced


Method
Cook rice and thuvar dhall with turmeric with extra water and
mash it well, and keep it aside.
Fry red chillies, pepper cons, coriander seeds, cloves, cinnamon
stick, and cardamom in ghee and wet grind this mixture.
Chop onions and fry this in 2 t.spoons of oil.  When the onions
turn light brown, add the other chopped vegetables, and let it
cook for sometime, till vegetables become tender.  Now add salt,
turmeric, and the ground masala, and let it cook for 10-15
minutes.  Add tamarind paste, 2 cups of water, to the above, and
mix everything well, and let it cook for 10-15 minutes.  Now add
the mashed rice/thuvar dhall mixture, and keep stirring till
everything mixes well.  Add 4 t.spoons of ghee, and 4 t.spoons
of oil and serve it hot.

Peanut Chundal

Ingredients
Peanuts 2 cups
Onions chopped 1/2 cup
Green chillies 2
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Lemon juice 1 t.spoon
Curry leaves a few
Cooking oil 1 t.spoon
Salt 1/2 t.spoon


Method
Cook peanuts and salt with little water and keep it aside.
Fry mustard, urad dhall, green chillies, curry leaves and chopped
onions in oil, until onions are cooked.  Add cooked peanuts to
the above and let it cook for 5 minutes.  Add lemon juice and mix
it well.

Kadala Parupu Chundal

Ingredients
Channa dhall 2 cups
Coconut 1/2 cup
Turmeric 1/4 t.spoon
Hing a small pinch
Curry leaves a few
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Red chilles 2
Green chilles 2 chopped
Oil 2 t.spoons
Lemon juice 1


Method
Pressure cook channa dhall, and turmeric with less water and keep
it aside.
Fry mustard, urad dhall, hing, red chillies, green chillies and curry
leaves in oil and add the cooked channa dhall to this mixture.  Add salt,
and grated coconut, and keep stirring until everything mixes well.
Finally add lemon juice and mix it well.

Thengai Mangai Pattani Chundal

Ingredients
Dried peas 2 cups
Raw mango 1
Coriander seeds 4 t.spoon
Coconut 1/4 cup
Mustard 1/4 t.spoon
Red chilli 8
Hing a small pinch
Urad dhall 1 t.spoon
Oil 1 t.spoon
Salt 1 t.spoon


Method
Soak peas over night in 4 cups of water, and pressure cook it and
keep it aside.
Wet grind coriander seeds, coconut, and red chillies.
Fry mustard, urad dhall, and hing, and add the ground masala, in
little oil, and keep frying until the flavour comes out. Now add
the cooked peas, and salt, let it cook for a few minutes. 
Garnish with chopped mangoes.

Bhonda

Ingredients
Urad dhall 2 cups
Pepper coarsely powdered 1 t.spoon
Green chillies 2
Coconut 2 t.spoon finely chopped
Curry leaves a few
Hing a small pinch
Salt 3/4 t.spoon
Cooking Oil for frying


Method
Soak urad dhall in water for half an hour.  Wet grind urad dhall,
green chilles, and salt finely. Add pepper, hing , coconut,
and curry leaves to this.  Make small balls and deep fry in oil.

Thair Vadia

Ingredients
Urad dhall 2 cups
Green chillies 5
Ginger chopped
Hing a small pinch
Yogurt 2 cup
Coconut 2 t.spoon
Curry Leaves a few
Cilantro a small bunch washed and finely chopped
Salt 3/4 t.spoon
Cooking Oil for frying


Method
Soak urad dhall in water for half an hour. Wet grind urad dhall,
green chilles, and salt finely. Add chopped ginger, curry leaves
and hing to this.  Make small balls and deep fry in oil. 
Grind coconut with 1 green chilli and little salt.  Mix this with
yogurt. 
Soak the vadai's in the above yogurt mix and garnish with
chopped cilantro.

Bajji

Ingredients
Channa flour (Besan) 1 cup
Rice flour 1/2 cup
Chilli powder 1 t.spoon
Ghee (melted butter) 1 t.spoon
Hing a small pinch
Salt 3/4 t.spoon
Cooing Oil for frying
Vegetables - Cauliflower, Eggplant, Potato, Onions, Green bell
pepper washed and thinly sliced.


Method
Make a batter with channa flour, rice flour, chilli powder, hing,
ghee, and little salt. Coat the vegetables in this batter, and
deep fry in oil.

Potato Bhonda

Ingredients
Potatoes 6
Channa flour (besan) 1 cup
Rice flour 1/4 cup
Green chilles 6
Ginger a small piece grated
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Lemon 1
Turmeric 1/4 t.spoon
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1/2 t.spoon
Cashew 1/4 cup chopped
Salt 1 t.spoon
Cooking Oil for frying


Method
Boil potatoes with turmeric, and salt. Peel skin and mash the
potatoes and keep them aside.  Fry in little oil, mustard, urad
dhall, channa dhall, cashew, green chilles, curry leaves and
ginger. Mix this well with the mashed potatoes, and add
fresh lemon juice. Roll small balls and keep them aside. Make a
batter with channa flour and little salt. Coat the balls in this
batter, and deep fry in oil.

Onion Pakodas

Ingredients
Channa flour (beasan) 2 cups
Rice flour 1 cup
Onions 2 chopped length wise
Ginger a small piece grated
Green chilles 4 chopped
Red chilli powder
Cashews 1/4 cup
Curry leaves a few
Ghee (melted butter) 2-3 t.spoons
Cooling Oil 4 t.spoons
Cilantro a small bunch washed and finely chopped
Salt 1 t.spoon
Cooking Oil for frying


Method
Mix channa flour, rice flour, chilli powder, cilantro and salt. 
Heat 4 t.spoons of oil, and 3 t.spoons of ghee in a pan and add
it to the above.
Now add chopped onions, green chilli

Kara Vadai

Ingredients
All purpose flour (Maida) 1 cup
Rice flour 1/4 cup
Onions 2 small finely chopped
Green chilles 4 finely chopped
Curry leaves a few
Mint (Optional) a small bunch washed and finely chopped
Salt 1/2 t.spoon
Cooking oil for frying


Method
Mix all the above ingredients and make small balls and deep fry
in oil.

Masala Vadai

Ingredients
Channa dhall 1 cup
Thuvar dhall 1/2 cup
Green chilles 6
Red chilles 3
Ginger finely chopped
Onions 2 small finely chopped
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Salt 3/4 t.spoon
Cooking Oil for frying


Method
Soak the dhalls for 1 hour in water.  Grind this mix coarsley
with red chilles.  Add chopped onions, ginger, cilantro, green
chilles and curry leaves.  Make small balls and deep fry in oil.

Spinach Vadai

Ingredients
Moong dhall 2 cups
Channa dhall 1 cup
Rice 1/2 cup
Spinach 1 bunch finely chopped
Ginger a small piece grated
Green Chilles 3-4
Hing a small pinch
Salt 1 t.spoon
Cooking Oil for frying


Method
Soak the dhalls for 1 hour in water. Grind ginger, green chilles, 
hing, salt and the soaked dhall coarsely.  Add chopped spinach 
and makes small balls and deep fry in oil

Madhur Vadai

Ingredients
All purpose flour 1 cup
Wheat flour 1 cup
Rice Flour 1 cup
Besan 1 cup
Chilli powder 2 spoon
Chopped onions
Green chilles 2
Hing a small pinch
Salt 3/4 t.spoon
Ginger a small piece grated
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil for frying


Method
Mix all the above ingredients with little water, make small balls 
and deep fry in oil.

Cashew Kunuku

Ingredients
Rava (Cream of Wheat) 1 cup
Rice flour 1 cup
All purpose flour 1 cup
Cashew 10-15 chopped
Green chilles 5-6
Coconut 1 spoon
Salt 3/4 t.spoon
Cooking Oil for frying


Method
Grind cashew, chilles, coconut, salt finely with water, and mix 
this with the flours.  Make small balls and deep fry in oil.

Kunuku

Ingredients
All purpose flour (Maida) 2 cups
Chilli powder 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Butter 2 t.spoon
Cooking oil for frying


Method
Mix maida, chilli powder, hing, salt, and butter with little 
water, and make a nice dough similar to Chappati dough.
Make small balls, and roll them similar to chappati/puri's and
cut them into small squares/diamonds.  Deep fry these small 
squares in oil.