Mutta Pola - A Malabar Snack

Ingredients

4 eggs
1.5 tbsp all purpose flour
20 tsp sugar (5 tsp sugar per egg)
a large pinch of cardamom powder

Preparation

1. Preheat the oven at 250 degree Fahrenheit temperature for 10 minutes.

2. Beat the eggs, sugar and cardamom powder until it becomes light, fluffy and double in quantity. It may take a while.

3. Once you get the right consistency, add maida little by little and mix it slowly . Do not over mix.

4. Butter a nonstick pan. Pour the prepared batter into the pan and cover it with a lid.

5. Bake for 20-30 minutes or until the cake is completely cooked. You can see whether it is cooked by inserting fork in the cake. (Instead of the nonstick pan, you can use a baking tray also. Cover it with an aluminium foil then)

6. Once the cake is completely cooled down, you can cut it into required shapes.

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Boondi Ladoo - Diwali Special

Ingredients (To make 40-45 ladoos)

3 cups gram flour/besan
3 cups sugar
21/4 cups water for making sugar syrup + water enough to make the batter
3 tsp ghee/clarified butter
10 cardamom, powdered
2 tbsp cashew nuts
2 tbsp raisins

Preparation

1. Take gram flour in a mixing bowl. Add water little by little to this and mix well without forming lumps. Make a batter with the consistency as that of dosa batter.

2. To fry the boondis, heat oil in a bottom thick pan.

3. To check if the consitency of the batter is perfect, mix the batter with the handle of a small spoon and hold it on top of the hot oil. If the batter forms a round ball in the oil, the batter is of the right consistency. If it forms a long drop, that means water is less. Add 1 tbsp of water to this batter and mix well and test the consistency again. If it forms a thin ball, add 1 tbsp of gram flour to the batter and mix well.

4. Pour a ladle of batter to the perforated ladle and keep it on top of the hot oil. Let the boondis fall in the oil. Once the boondis are half fried, take them out and keep aside. Repeat the same for the remaining batter. For each batch of batter, wash and wipe the perforated ladle  before using to get perfect boondis.

5. Heat ghee in a pan and fry the cashewnuts, cardamom powder and rasins. Keep aside. Save the ghee also.

6. To make sugar syrup, take sugar and 21/4 cups of water in a heavy bottom pan. Heat it and let the sugar completely dissolve it water. Stir  occasionally till in completely dissolves.

7. Now let the sugar syrup boil till it reaches one string consistency. Do not stir at this stage. Turn off the heat.

8. Add the fried boondis to this sugar syrup and mix well.

9. Now add the fried cashew nuts, raisins, cardamom powder and the ghee to this boondi-sugar mix . Mix well.

10. When this mix is lukewarm, using your hands make balls of desired size and store it in an air tight container.

Thanks to Soumya for these yummy ladoos :)

Omappodi / Sev - An Easy Snack for Diwali

Ingredients

2 cups gram flour/besan

6 tsp rice flour

1/2 tbsp carom/ajvain/omam

1/4 tsp asafoetida

1 tsp red chilli powder

water as required

salt to taste

oil to fry

Preparation

1. Dry roast the carom in medium heat for 2-3 minutes till a nice aroma comes. 

2. Now adding 1 tsp of water, grind the roasted carom to a smooth paste.

3. In a mixing bowl take the gram flour. Add rice flour, asafoetida, chilli powder, salt and the carom paste to it. Mix well.

4. Add water little by little to this and knead well to make smooth and soft dough with the consistency as that of noolappam/idiyappam dough.

5. Heat oil in a large kadai. In the meantime , fill the idiyappam/sev  maker with a large ball of dough after putting the sev disc in it.

6. Once the oil is hot enough, press the dough to the oil in circular motion. Once it is cooked on one side, turn over to the other side. Fry in low heat till they turn yellow in color. Take out from oil and drain in on kitchen towel.

7. Once it cools down, store it in an air tight container. 

Thanks to Soumya for the recipe!

Somas - A Diwali Sweet

Ingredients (To make 20-22 somas)

2 cups of all purpose flour
2 tsp semolina/rava
4 tbsp butter, melted
a pinch of salt
water as required

For the filling

1/2 cup semoina/rava
1/2 cup grated coconut
1/4 cup sugar or as required
10 cardamom pods
10 cashew nuts
1 tbsp butter or ghee

Preparation

For the filling

1. Dry roast the semolina in low heat until they turn light yellow in color. Keep it aside.

2. Now dry roast the grated coconut until all the moisture evaporates and they become dry. Keep it aside.

3. Heat butter or ghee in a pan and roast the cashew nuts. Crush them to small pieces.

4. Grind the sugar along with cardamom to a fine powder.

5. Add the roasted semolina, coconut, cashew nuts and the powdered sugar and cardamom in a bowl and mix well. Allow them to cool down. This is the filling for somas.

To prepare the dough

1. In a large mixing bowl add the all purpose flour, semolina, salt and melted warm butter and mix well.

2. Add water to this little by little and knead it well to get a smooth and stiff dough.

3. Take small balls of dough and knead them into thin circular shaped pooris using a rolling pin.

4. Place 11/2 tbsp of the filling we prepared in the center of each poori. Apply a little water on the edges of the pooris and gently fold them. Seal the corners and sides of the pooris as shown in the picture. The water will help the edges to stick together.

5. Using a pizza cutter or knife, trim the edges of the somas to make proper semi circular shapes. Using a fork or knife make impressions on the edges as shown in the picture.

6. Heat oil in kadai. Once the oil is hot enough put the prepared somas into it and deep fry them in medium heat by turning both sides. Fry until they turn golden brown in color.

7. Drain them on a kitchen towel and let it cool completely. Store them in an air tight container.

Thanks to Soumya for the recipe :)

Cheeda/Kaliyadakka - A Savoury Snack

Ingredients

2 cups of rice powder
2 tsp urad dal flour
4 tbsp butter, melted
2 tsp black sesame seeds
salt to taste
water as required

Preparation

1. In a large mixing bowl take the rice powder, urad dal flour, salt,black sesame seeds and melted warm butter. Mix them together.

2. Add water little by little to this and knead it into a smooth and thick dough with the consistency as that of chappathi dough.

3. Take small portion of dough. With your palms make marble sized smooth balls out of it as shown in the picture. Arrange them on a tray or plate.

4. Heat oil in a large kadai. Once the oil is hot enough drop these balls carefully into the the oil and deep fry them in low-medium heat until they turn golden yellow in color.

5. Drain them on a kitchen towel and let them cool. Store the cheefs in an airtight container.

Recipe Courtesy : Soumya

Ribbon Pakkavada - Diwali Special

Ingredients

2 cups of rice powder
1 cup besan/gram flour
6 cloves of garlic
6 dried red chillies, soaked in water
1/4 tsp fennel seeds
4 tbsp butter, melted
salt to taste
6 tbsp water
warm water as required
oil to fry

Preparation

1. In a large bowl take the rice powder, gram flour, melted butter(warm) and salt. Mix well.

2. Grind the dried red chillies, garlic and fennel seeds in a blender adding 6 tbsp of water. Using a strainer, strain the juice and add this also to the bowl and mix again.

3. Now add warm water little by little to this and knead well to get the smooth dough. The consistency should be same as that of chappathi dough.  Keep aside.

4. Heat oil in a large kadai. In the meantime , fill the idiyappam maker with a large ball of dough after putting the ribbon pakkavada disc in it.

5. Once the oil is hot enough, press the dough to the oil in circular motion and fry until they turn golden color. Drain it on a kitchen towel and allow it to cool completely.

Serve with warm tea.

Thanks to Soumya for the recipe:)

Mullu Murukk

Ingredients (to make 50-55 murukk)

5 cups of rice flour, sieved
1 cup skinless black gram/urad dal
1/2 tsp red chilli powder
1 tsp cumin seeds
salt to taste

50 gm butter

400 ml coconut milk
water as required

Preparaion

1. Dry roast black gram in low flame until it starts changing the color. Grind it into fine powder and sieve it.

2. Add the rice flour, black gram powder, red chilli powder, cumin seeds and salt in a large bowl and mix well.

3. Melt butter in a pan. Add it to the bowl and using hand knead it well.

5. Add coconut milk to this and knead well.

4. To this add water little by little and knead to make a not too tight-not too soft dough. It should be soft and pliable.

5. Grease murukk maker and the star shaped plate(achu) with oil and put a large ball of dough in it.

6. Pipe in the dough in spiral shape on a greased plastic sheet or aluminium foil.

7. Heat oil in a kadai in medium heat. When the oil is hot, drop the shaped murukk in oil. Fry the murukk until they turn light brown in color. (Turn the murukk occasionally to get it cooked uniformly).

8. Remove murukk from oil. Drain it on kitchen towel and allow them to cool.

9. Once the murukk is cool, store it in an air-tight container.

Masala Stuffed Bread Rolls/Masala Stuffed Bread Pakora

Ingredients

10 slices of white bread, edges trimmed off
oil to deep fry
1 bowl of water to dip the bread slices

For the masala

3 medium size potatoes, boiled, peeled and mashed
1 medium size onion, finely chopped
1 tsp finely chopped ginger
2 green chillies, finely chopped
4 tbsp fresh green peas (if you are using the dried green peas, boil it)
1 tsp cumin seeds
3 pinches of dried mango powder/amchoor (optional)
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp garam masala
2 tbsp chopped coriander leaves
1 tbsp oil
salt to taste

Preparation

For the masala

1. Heat oil in a pan. Add cumin seeds to it. Once it splutters, add chopped onion, ginger, green chillies, green peas and salt to it . Saute for 5 minutes on medium flame.

2. To this add the mango powder, turmeric powder, red chilli powder and garam masala. Mix well and saute for another 2 minutes.

3. Now add mashed potatoes to this and mix  well. Cook for another 2 minutes. Add more salt if required.

4. Turn off the heat . Add chopped coriander leaves to the masala and mix gently. Allow it to cool down.

5.  Take a small lemon size ball of masala in your hand and roll it in oval shape. Likewise, make 10 masala balls.

To make stuffed bread rolls

1. Take each slice of bread and dip one side of the bread lightly in water.

2. Using your palms, press the bread slice well to squeeze out the excess water.

3.  Place the oval shaped masala filling in the center of the bread and cover it completely giving an oval shape. Similarly make all the stuffed bread rolls and keep aside for 10 minutes.

To see how to make this shape, see my post unnakkaya .

To deep fry the bread rolls

1. Heat oil in the kadai on medium flame. Put the stuffed bread rolls in oil carefully.

2. Fry the bread rolls until they turn golden brown in color and drain them on a kitchen towel (While frying, turn them occasionally so that all the sides are fried evenly).

Serve hot with tea.

Uzhunnu Vada / Medu Vada and Coconut Chutney

Ingredients (To Make 10 nos)

1 cup black gram (urad dal)
1 tsp finely chopped ginger
1/2 medium size onion, chopped (optional)
2 tbsp chopped carrot (Optional)
5 green chillies, finely chopped
A twig of curry leaves, roughly chopped

2 pinches of baking soda

Salt to taste
Oil for deep frying
2 cups of water for soaking the black gram + a few table spoon of water for grinding if required

Preparation

1. Soak the urad dal in water for 30-40 minutes. (If you soak more than this time, it will absorb a lot of oil while frying).

2. Drain and grind the urad dal to a thick smooth batter. Avoid adding water as much as possible.  Transfer the batter to a bowl.

3. To this batter add the chopped ginger, onion, carrot,green chillies, baking soda and salt and mix well. You have to use the batter right away to make the vada.

4. Heat oil in kadai in medium flame.

5. To make vadas, wet your hand and take a medium lemon size ball of batter on your hand. Give it a round shape and make a hole in the center using your thumb.

6. Once the oil is hot enough, slide these vadas carefully to the oil as soon as you make it.

7. Fry the vadas until they turn golden brown in color on both sides.

8. Take out the vadas from oil and drain them on kitchen towel.

Serve them hot/warm with coconut chutney.

How to make coconut chutney?

Ingredients

1 tsp coconut oil

To Grind

1 cup grated coconut
4 green chillies
6 or 7 pearl onions
5 or 6 curry leaves
salt to taste
3 tbsp water

Preparation

1. Grind all the ingredients mentioned in the 'to grind' section to a smooth paste. (You can add more water if required to grind it).

2. Move the chutney to a bowl.

3. Add coconut oil to the chutney and mix well.

The coconut chutney is ready.

Phirni - Rice Pudding

Ingredients

500 ml milk
1/4 cup basmati rice
1/2 cup sugar, powdered
5 cardamom pods
1 tsp rose water
1 cup water to soak the rice

To garnish

5 almonds, sliced
5 pistachios, sliced

Preparation

1. Soak the rice in water for 2-3 hours. Drain it and let it dry completely.

2. Grind the rice to coarse powder (consistency of semolina) and keep aside.

3. Boil the milk in a bottom thick pan in low heat. Stir the milk continuously to avoid forming the cream.

4. Once the milk starts to boil, remove the cardamom pods from it and slowly  add  rice powder and sugar to it stirring  continuously to avoid forming lumps.

5. Keep stirring until the rice is cooked completely and the milk is thickened up. It will take around 20-25 minutes.

6. Turn off the heat . Add rose water to it , mix well and let it cool in room temperature.

7. Divide the pudding among dessert bowls, garnish with almonds and pistachios.

8. Chill them in the refrigerator for  at least  2 hrs and take them out about 10 minutes before serving.

Unnakkaya - An Authentic Malabar Snack

Ingredients

3 riped plantains / Nenthrappazham (It should not be over riped)
1/2 cup grated coconut
2 tbsp chopped cashew nuts
2 tbsp raisins
4 or 5  cardamom, powdered
5 tbsp sugar
3 tbsp ghee or butter
coconut oil to deep fry

Preparation

1. Steam the plantains until they are well cooked and turn soft. Instead of steaming, you can  cook the plantains with water also.

2. Peel the plantains and remove the black seeds inside.

3. Grind it into a smooth paste without adding water and keep aside(Consistency should be same as that of chappathi dough. If the paste is a little loose refrigerate for a while or add some rice powder to it and mix well).

4. To make the stuffing, heat the ghee or butter in a pan. Fry the cashews and raisins until they turn brown.

5. To this add the grated coconut, sugar and cardamom powder and saute for another 3 to 4 minutes in medium flame. Turn off the heat and let it cool.

6. To prepare the unnakkaya, grease your hands with some ghee and make lemon size ball with the banana dough.Flatten it in on ur palm and put 1 tbsp of filling in the center.  Close all the ends carefully with two hands and roll it to make the shape as shown in the picture.

7. Heat oil in kadai in medium flame. Fry the prepared unnakkaya until they turn golden brown in color and drain them on a kitchen towel( While frying, turn them occasionally so that all the sides are uniformly fried).

Serve warm with tea!!

Pazham Pori / Banana Fritters

Ingredients

1/2 cup all purpose flour
1 tbsp sugar (add more or less based on the sweetness of plantain)
a pinch of salt
1 or 2 pinches of turmeric powder for coloring
water as required

2 ripe plantains (with black skin taste better)
Coconut oil for frying

Preparation

1. Mix all the ingredients except the  bananas and oil to get a semi thick batter.

2. Peel the bananas. Cut them in halves. Slice each half lengthwise to get 3 or 4 thin slices.

3. Heat oil in a deep bottom pan.

4. Dip the slices in batter (it should be evenly coated) and fry them until they are golden brown and drain the excess oil with kitchen towel.

Bread Pizza

Yet another great dish all the way from my friend Soumya's kitchen. Kids are going to love this..

Ingredients

For Pizza

12 bread slices

2 eggs
1 cup milk
ghee/butter as rquired

For Toppings

1 chicken breast, cut into small cubes
1 onion, chopped
1 tomato, chopped
1 capsicum, de-seeded and chopped
2 tsp soy sauce
1 tsp red chilli sauce
salt, to taste
a pinch of sugar
Oil, as required
shredded mozzarella cheese, as required

To Marinate the chicken

1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp lemon juice
1 tbsp curd
salt, to taste

Preparation

1. Marinate the chicken with the ingredients mentioned and keep aside for 10 to 15 minutes.

2. Heat oil in kadai and fry the marinated chicken cubes till they turn light brown in color. Allow the fried chicken to cool down so that you can shred the fried chicken using your hand.

3. Mean time, heat oil in a pan to saute the chopped onions. Once the onion becomes brown in color, add the chopped tomato. When it becomes soft add the chopped capsicum and saute for 5 minutes.
(You can put the flame on sim and shred the chicken at this stage)

4. To this, add the shredded chicken,soy sauce and the chilli sauce. Now you can add sugar to this and salt as required. If you want your pizza to be a little spicy, you can add chilli powder also. Mix everything well and allow to cook for 5 minutes. The topping is ready.
(If you feel the topping is too dry, you can add 1 or 2 tbsp of water and cook.)

5. Remove the crust of the bread and cut the bread into required shape. (I cut the bread in  triangle  shape so that it will be easy to arrange it in a round pan for cooking).

6.Now beat the eggs and milk very well.

7. Coat a non stick flat pan with a little ghee or butter and heat the pan in low flame.

8. Dip each bread slice in the egg-milk mixture and place it on the pan. Now spread the toppings on the bread slices. Allow to cook for 2 to 3 minutes.

9. Now add the shredded cheese on top of it and cover the pan with a lid and cook for another 2 to 3 minutes.

The yummy pizza is ready!!

Palgova / Milk Halwa

Palgova is a dairy sweet dish. All credits to my friend Soumya for this recipe.

Ingredients (serves 4 people)

6 glasses of milk
2 glasses of sugar
11/2 tsp lemon juice
1 tbsp ghee
3 or 4 cardamom pods, powdered
5 almonds, crushed
5 cashew nuts, crushed

Preparation

1. In a nonstick sauce pan, boil the milk for 10 to 15 minutes. Keep stirring.

2. Now add the lemon juice to this and make the milk separate.

3. Once the milk separates, add sugar to this along with ghee and crushed almonds and cashew nuts and mix well for 5 minutes.

4. Keep stirring till most of  the water evaporates and it is semi-solid. It will take another 15 to 20 minutes.

5. Allow to cool and the palgova is ready to serve.

* You can also refrigerate it, which will solidify the palgova a little bit.

Mutta Maala and Pinjanathappam

Mutta Mala and Pinjanathappam are authentic malabar dishes. Its all about eggs and sugar. Mutta maala is prepared from egg yolk and it ll be like yellow thin noodles. Pinjanathappam is steamed egg white. If you have a sweet tooth, this is perfect as an evening snack or even as a dessert.

Ingredients (Serves 3 or 4 )

For Mutta Maala

10 eggs,  for the egg yolk
1 cup sugar
2 cups water

For Pinjanathappam

10 eggs, for the egg white
5 cardamom pods, powdered
Left over syrup from mutta maala

Preparation

For Muttamala 

* Keep the flame in medium.

1. Separate the egg yolk and egg white to two separate dry bowls. Keep the egg white aside for the pinjanathappam.
(Make sure not even a single drop of white is mixed with the yolk. If a someyolk is mixed with white, that is fine)

2. Beat the egg yolk until you get a thick yellow mixture and keep aside.

3. Boil the water and sugar in wide and bottom thick pan.

4. Add very little egg white to the sugar syrup to remove impurities if any. You will be able to see the scums coming up. With a spoon you can remove that.

5. You need to boil the sugar syrup until you get one string consistency. Mean time, we can make something through which we need to pour the egg yolk in the sugar syrup.

The traditional way to pour the egg yolk is by making a small hole at the centre of a coconut shell and covering this hole with a finger, fill the egg yolk in the shell. Remove the finger and pour the yolk in the sugar syrup. It will fall like yellow threads. Now , where to get the coconut shell and how to make the hole?

So I used a thin plastic cup (use and throw type) instead of the coconut shell and made a very small hole at the bottom of it. Filled the yolk in the cup and pour the yolk in the sugar syrup in a circular motion.

6. Pour the egg yolk completely until the cup is empty. By then the yolk in the syrup will be cooked. Now reduce the flame and sprinkle a little cold water into the syrup.Take out the egg strings (mutta maala ) from the syrup without breaking them.  Use all the egg yolks this way.
(If the sugar syrup is getting thicker, add a little water to get back the one string consitency)

7. Spread the muttamala on a plate.

Now wait till pinjanathappam is ready!!

For Pinjanathappam

1. Let the left over sugar syrup from mutta maala cool down .

2. Beat the egg white well.

3. Add the sugar syrup and cardamom powder to the egg white. Beat till it is frothy.

4. Heat water in a pressure cooker. Grease a wide vessel and pour the beaten egg white in that. Now, steam it in pressure cooker till it is firm.

4. Allow it to cool down and remove from the vessel. Cut into desired shapes.

5. Serve it with muttamala.

* The pinjanathappam will be white in color. When I prepared it, one egg yolk got completely mixed with the egg white by accident. That is the secret of  this light yellow color for the pinjanathappam. Bear with me !!

Mysore Pak

As a kid, a trip to the bakery would always end up with a piece of mysore pak at least for my sweet tooth. As I grew up, this fondness increased and I always wondered if  I could make it at home. I searched many websites, tried many recipes.. Alas!! something was always missing in it.

For a diwali get together, I saw my friend S preparing it and the moment I tasted it, memories of childhood board in. Here is the recipe of it and as S said, I too believe mysore pak is all about the measurements , the heat you use and lots and lots of effort to for non stop stirring!!

Mysore Pak

Ingredients

1 cup besan
2 cups sugar
11/2 to 2 cups ghee
3/4 cup water

Preparation

* All the preparations should be done in low flame heat.
* The more you use ghee the softer and tastier the mysore pak will be.

1. In a large pan or kadai, take sugar and add water to it. Once the sugar completely dissolves, boil the sugar syrup until it reaches one string consistency .

* To check if it reached one string consistency, take a little sugar syrup and cool it. Now stretch it in between thumb and index finger. If it forms a thin string, it is the right consistency.

2. At this one string consistency stage, add the besan to the sugar syrup little by little stirring continuously. If you don't stir properly, lumps will be formed and that will spoil the mysore pak .

3. Once the besan thickens up, add ghee little by little stirring continuously. When the ghee is properly mixed, you will get the smell of ghee.

4. The mix will start bubbling and when it starts to leave the sides of the kadai, pour it into a greased tray or pan and allow it to cool.

5. After 5 minutes, cut it into desired shapes. Once it is completely cooled, remove the pieces gently.

Arikkadukka / Stuffed Mussels

Hi All

Welcome to Enchanting Flavors. This blog has been made to showcase the exotic and rustic flavors of India. 

Lets start our journey with one of the famous dishes from the Malabar region of Kerala , the god's own country - Arikkadukka which is Stuffed Mussels.

Being from the south part of Kerala, I never heard about this amazing dish till I got a couple of friends from the Malabar side. When they used to talk about this dish, I used to wonder can Mussels be so tasty. The day I tasted  it,  I instantly fell in love with this dish.

Arikkadukka / Stuffed Mussels

Preparation Time : 1 hr

Ingredients (to make 15 arikkadukka )

15 medium size mussels with shell, cleaned

For making the dough

1 cup coarsely ground and roasted rice powder (I used ready made puttu podi)
1/2  cup grated coconut
10 pearl onions
6 green chillies (The green chillies I used were pretty hot. You can adjust the nos based on your taste level)
1 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1 tsp fennel seed
1 tsp cumin seed
1 1/2  - 2 cups boiling water

For Sautéing 

1 medium sized Onion chopped

For Dipping and Frying

1 tbsp Kashmiri chilli powder

1/4 tsp turmeric powder

1 clove garllic minced

Salt as required
2 or 3 curry leaves crushed to get a good smell

3 or 4 tbsp water

Coconut oil enough to deep fry the 15 stuffed mussels (in 2 or 3 batches is also fine) 

Preparations

1. Clean the outer and inner part of the mussels well with water . Slit each mussel half way down and remove the black pith in the center . Drain the water and keep them aside

2. Grind the grated coconut, pearl onions, green chillies, kashmiri chilli powder, turmeric powderm cumin seeds and fennel seeds into a smooth paste.

3. Saute the chopped onions till its brown in color and keep it aside.

4. In a large vessel, mix the rice powder and salt. To this add the ground coconut paste and the sauted onions. Slowly add boiling water to this and mix it well to get a smooth dough.

5. Stuff each mussel neatly with this dough and steam them for 20 to 25 min. Once it is done, take off the steamer and place to cool .

6. Now, slowly break open the shell and remove the cooked stuffing carefully from the shell . Do take care not to break it or part the mussel from the dough. If the mussel sticks to the shell, you can remove it with a knife and can be kept with the cooked stuffing.

7. Mix the kashmiri chilli powder, turmeric powder, minced garllic, salt and curry leaves in a little water and make a thin batter.

8. Heat oil in a kadai. Dip each dumpling in the chilli batter ,add to the oil and fry till crispy and golden brown in color.

9. Remove and drain the excess oil and serve hot with evening tea.