Thattai / Nipattu

Diwali around the corner,after this pooja functions the process of making sweets and savories would gear up everywhere.There are lot of savories that capture the diwali season and one among them is thattai or nippatu.Nippatu is the name called around karnataka and also even around dharmapuri region,which belongs to Tamilnadu.But apart these places it's called as thattai within Tamilnadu.Thattai ,a  mild spicy savory is made with gram dal,rice and roasted dal.There are lots of varieties in making this.This is the one of the most tasty and honestly perfect savory.Its one of my favorite.During each diwali season my mother had never missed to make this wonderful savory.Its a little bit time consuming effort,by the result will be absolutely delicious.

This is my basic version which we usually make at home.For variations you could add broken peanuts also for even more crispness and also til seeds also.Make this healthy homemade snack at home and enjoy your festival.Am giving a small portion amount which yields about 12 to 18 thattai.You could double the quantity as per your need.


Yields - 12 to 18

Idli Rice - 1 Cup (Soaked for 2 hour)
Roatsed gram dal (powdered finely) - 3/4Cup (it may require more or less depending upon water in the batter)
Channa dal- 1 Tbsp (Soaked in water for 1 hour)
Red Chilly - 2 no's
Curry Leaves - few
Coconut slices - 1 Tbsp
Hing / Asafoetedia - 1/4 tsp
Salt - as needed
Oil - for frying


  • Soak the idli rice and channa dal in water for 2 hours and 1 hour respectively.After 2hours drain the rice from water and grind them along with red chillies and salt.Add little water and grind.Do not add water all at once.And keep aside the ground batter.

  • Transfer the rice batter to a bowl.Add the soaked and drained channa dal.Add the sliced coconut bits,hing and curry leaves.Mix well And the add half the portion of gram dal powder and see that you get a soft dough.If needed you could even more dal powder.

  • The dough consistency should be neither too hard nor to loose.Keep the dough ready.Take a polythene sheet.Keep some oil nearby.Apply oil to the polythene sheet.

  • Heat oil in a pan aside.Take a small pinch from the dough ,make it a ball and keep it on the polythene sheet ,apply your fingers with little oil and make small disc shaped thattai out of it.Dip your fingers with oil and mildly tap it around to get the shape.You can 4 to 5 such small thattai in a single sheet.And once the oil is hot enough.(To check the oil temperature put a small dough it should pop up immediately after adding it to the oil) gently flip the thattai one by one and fry them.

  • Turn the other side of the thattai once the one side is well cooked.Keep the flame in medium high.Once done transfer the thattai to a bowl and store them in an airtight container when its cooled down.


  • You could use mixer or grinder for making the rice batter.Grinder would be a better option.

  • In the middle of grinding process,check to the spiciness of the chilli in the batter.If you need more spicy add 1 or 2 chillies to the grinding batter.Salt is added for this purpose to find the correct spiciness.Without salt you could not judge the correct amount of spiciness.

  • To make the roasted dal powder take the required amount of dal and grind in mixer.The dal should be finely done.Then sift the dal and keep aside.

  • Once the dough is ready check to the salt and spiciness.These both should be little more extra in final dough,because the frying process will minimize the salt and spice.

  • This stays good for more than 2 weeks.
Read More..

Mushroom Biriyani

What's gonna be a better way to start your weekend,without a special lunch menu.?!!! No ways isn't it ?And ofcourse no weekends will get fulfilled without a special food.Agree !!! Here's my post which would make your weekend or your special day even more special.Nowadays across India Biriyani's are a mass hit.Be it a simple birthday party or a grand marriage occasion,biriyani will definitely occupy the menu.There are lots of varieties in biriyani,from veg to non-veg and from state to state there are variations in making them.But whatever might be any biriyani is simply awesome to me.Its a comforting food for sure,just a biriyani with a raita would make fulfilling combo.I present here a tasty mushroom biriyani and its my simple method to make this biriyani.To make this biriyani even more rich i add cashew paste and saffron milk too,but my today's post will follow a simple method..

Make this yummy biriyani and make your meal special.


Serves - 3

Mushroom - A handful
Onion - 1 big
Tomato - 1 big
Ginger garlic paste - 2 tsp
Lime juice - 1/2 tsp
Pudhina/Mint Leaves - few
Coriander Leaves - few
Green Chillies - 3 no's
Yogurt - 2Tbsp
Turmeric powder - 1/4 tsp
Red Chilly Powder - 1.5 tsp
Garam Masala - 1/2 tsp
Bread slices - 4 no's (optional)
Zeera Samba Rice - 1.5 Cup
Water - as needed
Salt - as needed
Oil - as needed
Ghee - 2 tsp


Bay Leaf - 2 no's (small)
Cinnamon - 3 sticks (1")
Cardamom - 2 no's
Cloves - 2 no's
Star anise - 1 petal 


  • Chop the tomatoes,slice the onions,slit 2 green chillies (from the 3no's),Clean the pudhina and coriander leaves.clean and slice the mushrooms.Keep the ginger garlic paste ready.In a mixer add few pudhina and coriander leaves and 1 green chilly(my chilly was too hot so i took 1no) and grind them without adding water,keep aside.Wash and keep the rice separately.In a pressure cooker add oil and add the spices when the oil is heat enough.Saute until the spices flavor arise.

  • Add sliced onions and saute until the onions turns golden brown.Add the ginger garlic paste and saute for awhile.Then add the pudhina-coriander paste and saute again.

  • Add the chopped tomatoes and saute until the tomatoes are well cooked.To cook the tomatoes fast add some salt.Then add mushrooms and saute again.Wait until the mushroom leaves the water from it and when the water gets evaporated add the red chilly and turmeric powder.Add salt.

  • Add the yogurt and mix well and saute until the oil leaves from it.Then add the water for 1 cup add 3cup water,If adding basmati add 2 cup for 1 cup rice.Allow the water to boil.Add the soaked rice and mix well.Check for the salt and spice now.You can add salt or spice at this time if its not sufficient.Allow to cook in open ,without placing the cooker lid.

  • Cook until the rice is 3/4th cooked and the water is almost absorbed.Spread few pudhina laeaves and garam masala and the ghee and mix well.Close the cooker with the lid.Cook for 7 to 10 minutes under low flame.After 10 minutes remove the lid and mix the biriyani with the ladle.If you wish to finish off the process you can stop at this stage.If you wish to add bread slices you can proceed the next step.

  • Take the bread slices and cut the corners and cut them in cubes and saute them in a pan with ghee.Add the fried bread to the biriyani when its hot enough.

  • Serve with onion raitha and any gravy.
Read More..

Paal Bun / Jeera Bun

This is a very peculiar and not usually found in many sweet shops.Only few shops would make this ,and too, it would get sold in minutes.Its rarely found in city shops,in truth i haven't ever seen this major cities,but in village surrounded places you could find this bun very frequently.Just like donuts they are fried in oil and dipped in sugar syrup.This bun is so airy inside ,with a crystallized sugar coating outside.Just a one bite will never let you stop asking for one more.I have tasted this bun at my native place and to say, am a die hard fan for this paal bun.I have tried many times to recreate this recipe at my home but each time either the dough mixing will go wrong or my sugar syrup will go bad,after many attempts am finally up with this recipe and am so happy to make this recipe a success at last.

Also called as jeera bun in some places,where jeera is the sugar syrup.This bun is so soft and airy you could find this in the below pic.


Maida - 1 1/4 Cup
Fresh Curd - 1/8 Cup
Water - 1/8 Cup
Sugar - 1/8 Cup
Baking soda - 1/4 tsp
Salt - a pinch
Refined oil - 3 Tbsp + for frying

For Sugar Syrup 

Sugar - 2Cups
Water - 3/4 Cup


  • In a mixer add sugar and curd,mix it until the sugar gets dissolved and keep aside.In a vessel add curd-sugar,baking soda and,salt,water and mix well.Leave the mixture for atleast 15 minutes,you can find a frothy layer on top.Add the half of the oil and mix well and add the maida little by little and form a dough.

  • If you find the dough to be too sticky add little amount of maida.The final dough should be loose and sticky.Finally add the remaining oil and cover the dough with a lid and leave aside for atleast 7 hours.Alternatively you could leave the dough overnight also.

  • The next day you can start with making sugar syrup.Take the required sugar and water in a pan and boil for 5 to minutes or until you get a string consistency.You can check this by touching the sugar syrup between your index finger and thumb finger ,you can find a string/thread like structure,by that time you can switch off the flame and allow your sugar syrup to cool.Alternatively ,you can also check this without harming your fingers by taking a bowl filled with water.Then with the help of a spoon drip the syrup into the bowl if you find the syrup settling at the bottom of the bowl then its ready.You could see my syrup which has started forming crystals when it is getting cooled down.

  • Take the dough,knead the dough by adding a tsp of oil and divide the dough into equal sized balls and with the help of the chapathi rolling pin,for small disc out of the balls with 1/8" thickness.Or just the thickness of a puri could do.

  • In a pan add oil and heat it.Fry the small puri's in oil by turning it sides.And dip the fried buns in sugar syrup for 5 to 10 seconds only.Repeat to all the buns and keep them aside.You might see the sugar crystals on top the buns.

  • Its ready to serve now.


  • Depending upon the flour it may require more or less quantity of maida while forming the dough,so try to keep atleast 1/2 cup of flour reserve.
  • Once done try to consume it on the same day.
Read More..

Manathakkali Vathal Kuzhambu

There are lots of healthy benefits from manathakkali ,also said to be as European black nightshade or simply as black nightshade plant.The leaves are this plant are used for treating mouth ulcers and stomach pains,which is cookied like greens along with dal.This plant also yields small berries or fruits,they can either be used fresh or dried and used in gravies.Even more medicinal benefits are with manathakali plant.

The dried berries of this plant can be used in gravies or simply fried in oil and made as a sidedish for rasam or curd rice.The dried berries are said as vathal in tamil language.I have made a gravy,vathal kuzhambu, using these dried berries,there are many varieties of vathal kuzhambu,its a one of these.This healthy and simple gravy recipe comes below as...


serves 2-3

Manathakkali Vathal (dried) - 2 tsp
Small Onion - a handful
Tomatao - 1 small
Tamarind juice/pulp - (small lemon size)
Garlc pods - few (optional)
For the Vathal Kuzhambu Powder
Fenugreek Seeds - 1 tsp
Coriander Seeds - 3.5 tsp
Dried Red Chilli - 2 nos
Pepper - 1/2 tsp
Curry Leaves - few

For Tempering

Fenugreek Seeds - few
Mustard Seeds - few
Curry Leaves - few
Gingely Oil - as needed
Salt - as needed


  • In a heavy bottomed kadai dry roast the ingredients mentioned under vathal kuzhambu powder.Transfer to a bowl allow to cool .In the same kadai add some oil and roast small onions and allow to cool.Also add some oil and fry the dried manathakkali berries.Meanwhile extract the tamarind juice and keep aside.In a mixer grind the masala for vathal kuzhambu ,keep it separate and also grind the small onions to a paste and keep it aside.In a kadai add some oil and temper with mustard and fenugreek seeds,then add the garlic pods.

  • Add the onion paste and add some oil and saute them.Then add tomato ,salt and curry leaves again saute them until the tomato looks well cooked.

  • Then add the vathal kuzhambu powder ,saute for a while and add the tamarind pulp and some boiling hot water.Add the fried manathakkali berries.The gravy should be watery after adding water.When the gravy starts boiling add some gingely oil and allow the gravy to reduce to 1/4th its volume and when you find the oil separating from the gravy the garvy is done.

  • Serve with hot rice along with pappad.

Read More..

Mocha Marble Cake

This cake is absolutely a chocolicious treat  to my readers.Over a week i got bored in my kitchen i wanted to try out something new and since its been long time i baked any stuff ,i decided to bake.And what to bake ? this question revolved my head like anything...Then what to do ? I took my recipe collections to find out something interesting and ,finally sort out 3 cake recipes .I felt problematic in choosing the right recipe.If given a chance i would go out and work in my kitchen till late night to finish off the 3 bakes ...Really...Am enthusiastic towards baking!! .As am not good enough in selecting one from three ,so i left this duty of choosing a recipe to my dear H,and he selected this recipe. Initially i was not much impressed to start making this cake,since am not much impressed towards any chocolate cake I've ever tasted I am die hard person towards Chocolates,but not a chocolate cake fan ever before that.But all my opinions turned down after tasting the final slice. Omg ...really it was so impressing and i could taste the heavenly chocolaty flavor with this final glazing too.

I became a fan for Mocha flavor from now on!!.I guess the addition of chocolate bars enhanced the taste ,rather than a cocoa powder if added.To get the original flavor of this cake ,i suggest you to go with chocolate bars.And i think this cake could go places even for special occasions.Until tasting this cake i had a mindset of marble cakes coming under the category of  tea cake,but my conclusion was misunderstood and I've changed it ,that this marble cake could be used both as tea cake and celebration process.Agree !!! Readers please excuse me of not clicking the cake slice as I didn't get my perfect marbled effect..Since it was my first attempt in trying marble cake.I will update my perfect marbled effect the next time when i make this recipe.

Lets look into the baking method.


All Purpose Flour - 1 Cup (150 gms) (My 1 Cup measured to 150 gms)
Butter (softened at room temperature) - 1/2 Cup
Castor Sugar - 1/2 Cup (heap measurement)
Milk powder - 1/2 Cup
Eggs - 2 no
Instant Coffee Powder - 1/2 Tbsp
Chocolate - 28 gm (semi-sweet or dark compound,broken into small pieces)
Baking Powder - 3/4 tsp
Lukewarm Water /Milk - 3 Tbsp
Vanilla extract - 1/2 tsp

For Chocolate Glaze

Chocolate - 60 gm (semi-sweet or dark compound,broken into small pieces)
Butter - 1 Tbsp
Water - 1 Tbsp


  • Preheat Oven to 200°C / 390 ° F .Grease the pan with butter and dust with a little amount of all purpose flour ,or place you parchment/butter paper in the pan.Sieve the flour with baking powder and keep aside.
  • In a Heatproof bowl take the broken chocolate bars along with the coffee powder,If you are using a microwave for melting the chocolate keep it 30 seconds first,at the end take them out and finely mix them break any unsolved chocolates and again keep it under 10 or 20 secondn.You should get the mocha in a running consistency.
  • Alternatively you could follow this simple method if your oven is in preheat mode.Take a pan fill with water allow to boil ,when it starts boiling place your mocha mix kept in a heatproof bowl and mild keep on mixing until all the chocolate has solved and it reaches a flowing consistency.keep aside in a warm place.Note depending on the temperature in your place the melted mocha chocolate may again get better keep it under hot water .(My melted mocha started to get hard near the edges when i was about to mix half of the batter ,so keep in note to keep the mocha mix under hot water.)
  • In a bowl add the softened butter and sugar and blend them for a while ,don't over do them ,else the butter would curdle.

  • Add the milk powder and beat for few seconds.Then add the eggs and beat them until they are incorporated,say 1minute.Remove the blender.Take a wooden spoon / ladle,Add the flour, mildly fold the flour and ensure the batter is well mixed without any lumps.If you find the Batter to be thick add upto 3 Tbsp of warm water or milk.If not omit adding water./milk.

  • Divide the batter into portions and add half of the batter to the mocha mix and bind them well.In the other half batter add vanilla essence and mix well.Take your pan ,place spoonfuls of the two batters alternatively.

  • With the help of a skewer drag through to create a marble effect.Bake in the preheated oven under 200°C for 10 minutes and at 180°C for 20 minutes.Check for the cake by inserting a wooden skewer at the center,if it comes out clean then remove the cake from the oven allow to cool ,invert the cake tin and remove the cake .Place the cake under a wire rack to cool.

  • For chocolate glazing ,place the broken chocolate bars,butter and water and keep under microwave for 30 - 40 seconds.The glaze should be free flowing.Immediately spread the glaze on the top and on the sides of the cake ,working quickly.Let it set .

  • Serve once the glaze is set.
I welcome you all to try out this recipe and leave your beloved comments in my comment box .Thank you readers.
Read More..

Potato Cheese Balls

Inspired by its name I decided to try it by myself in a simple way.I framed a picture of cheesey strands coming out of the potato balls in my mind...OMG.., my imagination tempted me more to get soon into this recipe.My process started soon,and all the things needed for making balls are ready and my cheese cubes are cut ...The one  lovely thing i liked much while making the potato chesese balls ,that's... stuffing the cheese cubes with mashed potato.I really enjoyed while covering the cheese with mashed stuff,also done it carefully.But when coming to frying stage i wanted to try it to be less caloried so i planed to shallow fry them using the paniyaram pan.This was so easy and you will get satisfied for using less amount of oil.Alternatively i tried half a portion of the balls deep frying, using the regular frying method.Compared to the taste,both tasted to be alike but personally i felt the balls fried using regular method was bit more tastier.But its left to you to choose the frying method.

 Cheese are always kids favorite at anytime and when presenting them in their most likely way ,makes them have more.This dish could be done under 30 minutes ,having all the things handy.Here i have used potato mash got from store,for reducing my work time.You can also boil potatoes,peel ,grate and mash them finely.My recipe goes like this...


Potato Mash - 1 Cup
Corn flour - 1/2 Tbsp
Chilli Powder - 1/2 Tbsp
Ginger Garlic Paste - 1 tsp
Grated Garlic - 1 tsp (optional)
Cheese Cubes - 6 - 8 (cut them in cubes)
Maida - 3 Tbsp
Bread Crumbs - 1/2 Cup
Salt - as needed
Water - as needed


  • In a bowl add the potato mash,corn flour,chilli powder and ginger garlic paste and grated garlic and salt.If you are using fresh boiled and mashed potatoes no need to add water.If you are using store brought mash potato add upto 1/4 C water and leave it for few minutes and then manually mix all ingredients to get a dough.If you find the dough forming to be difficult add little bit of water,say 1 Tbsp at a time and mix it.Once you attain the dough make equal(small lemon size) sized balls out of the dough,Meanwhile in another bowl add maida and water to form a running consistency batter and in another bowl keep the breadcrumbs.

  • Now take each balls and with help of your palm and fingers form a small cup and place the cubed cheese and gently cover the cheese with potato dough.Once you get a ball shape ,press firmly using your palm and keep it a plate.Do it for all the remaining balls.

  • Then take each ball and dip it in the maida batter and coat with breadcrumbs.

  • Repeat for all the cheese balls.(You could store this cheeseballs after this stage in your refridgerator for a week.)Next comes the frying part you could choose anyone option to fry either using paniyaram pan or using your kadai for deep frying.Fry them ...

  • Serve with tomato sauce/ketchup.
Read More..

FoodPanda - Order Food Online - A Review

Are you really tired of driving to your favorite restaurant?,or Do you wanna sit back at home and the enjoy your favorite match / TV program ? Have you got guests at home and you really want to spend time with them instead of cooking for a day?,or ,Are you bored of cooking?...Whatever might be,no worries here is a solution for that.Foodpanda is going to be a one such solution.Recently i came across this online food ordering portal and found it be useful.This post is going to be a review on Foodpanda's online portal.

About FoodPanda

FoodPanda is a global online food delivery sector operating in 4 continents with more than 45 countries(Asia,Europe,Africa,Latin America and the Middle East) headquartered in Berlin,Germany.
It's known as FoodPanda in Asia and Europe and as HelloFood in the rest continents.It covers more than 25,000 restaurants worldwide ,and more than 4000 restaurants in India.

How they work

They get the menu order from the customers and forward to the specified restaurants, and get delivered the food at your doorsteps. 

How to avail their service

  • With their largest list of restaurants and varied cuisine's ,one can order food through online or using their mobile app .To do this just enter and click the Login/Register button on the top right corner of the page and get registered,providing the necessary details.

  • Next you will receive a FoodPanda Order Verification code to the your mobile via SMS.Use that verification code while confirming your order.

  • In the homepage you can choose your city,then choose your locality or pin code, and click on Find Food Now! button ,to initialize your search.

  • You can select your desired restaurant and their menu and Proceed to checkout. You can also find your total bill amount and the estimated time for your food delivery.

  • Then Click on Place your Order Now in the next page,You are allowed to choose the Delivery type(Pickup/HomeDelivery),along with a Preorder option and Cash On Delivery,you can also choose Pay online if you wish .

  • Once your order is placed you will receive an SMS ,stating your order and ,later the specified restaurant will contact you with your order summary.

  • And thats all ..All done ..just wait for your food and Pay for the food once you get delivered.

Here is a simple and easy flowchart of FoodPanda's process.

They do have app for mobile,which is a great way right...,Their app creates the convenience of ordering the food, sitting from anywhere.You can download the free Foodpanda app for iOS and Android through this link.

you can find the QR code for scanning and downloading the app.

Highlights about FoodPanda:

  • Foodpanda supports many cities ,covering a list of restauarants in Delhi,Mumbai,Bangalore,Chennai and even more....
  • Only one time registration is needed the next time you login your account you can view your previous order details.
  • They have a Live support team to help the customers with their queries,which operates between 11am - 11 pm.
  • For new emerging restaurant's,If you want to get listed your restauarant with FoodPanda do contact them ,which will fetch you more customers.
  • They have Star Rating based on the customers review,which will help customers while choosing new restaurants.
  • You can avail discounts and deals.
  • Pre Order,a new and appreciated service, is available,but not all the restaurants have this facility,do check while making your order.Or simply check the Pre Order Available in the left side of your foodpanda search page .
  • They have a secure payment gateway for online payment services.
  • Regarding the delivery charges ,some restaurants go with the extra delivery charges,if your locality is far away from the restaurant,while most of them do not.
  • You can submit your feedback to Foodpanda's customer care department at 011-3071 5375 (11AM to 11PM) .

A Final Note

The method of combining the orders from more than one restaurant is not available right now.Each restaurant order will be taken as a separate order, hope that option would be added soon.And finally with this review post, to conclude, i was satisfied with their service and hope anyone who wishes to take a quick and easy delivery process they can opt for FoodPanda's service ,and am sure you will be impressed.
Read More..

Uzhuntha Kazhi

Uzhuntha Kazhi is a traditional dish of tamil's.Urad/Uzhuntha Kazhi is a very good source of energy that provides stamina and strength to our bones,and it is given esp to ladies and puberty attained girls to compensate the loss occured in their body.This food is a fullfilling food ,if you have 2 medium balls of uzhuntha kazhi that will make you feel full till the next meal.Gingely oil is added while making this kazhi which gives a nice aroma and taste ,as well as healthy nutrients.

All foods like made with Urad/Uzhunthu like ladoo,payasam,kanji,rice and this kazhi gives a good source of energy to humans.Instead of preferring fastfood menu's make this simple yet a healthy food at home atleast once in a month.
There is a preprocess in making this food,its a simple thing which does not consume much of your useful time.This is nothing but getting the flour ready for the dish.Its just simple.But the only thing for you is to ,grind them in your mixer or ,approach your nearby  flour mill.But once you get them ground as fine powder ,your 90% of work is finished.Happy now... 

Lets see how i made the flour,Readers please excuse me as i didnt click pics while making this flour.Just go through my instructions you will be able to make it yourself.

Ingredients Needed for making the flour:

Urad Dal - 2 Cups
Elaichi / cardamom - 3 no's
Dry Ginger Stick - 1" inch stiick - 1no

  • Take 2 Cups of urad dal and dry roast in a heavy bottomed kadai.Roast them until all the dal has turned into golden brown color and transfer the dal to a wide plate and allow to cool.
  • Next in the same kadai dry roast the cardamom and dry ginger for few seconds and transfer them to the same wide plate for cooling.(Alternatively if you have dry ginger powder,instea of the dry ginger stick, add about 1/4 tsp)
  • If you prefer grinding in flour mill ,grind them once cooled,But if you do not have an option for flour mill nearby,no worries ,take your mixer and add the dal along with cardomom and dry ginger and grind them when they are warm enough.If you leave them completely cool then grinding would become a tedious process.So grind when they warm , grind atleast 3 times for getting a fine powder and finally sieve them and store it in an airtight container.For those who grnd through flour mill,no need to sieve the flour as it would be already fine powder.

  • You can store this flour for 2 to 3 months ,if handled properly,ie use only dry spoon/cup to take the flour.

Now its over ,next is my kazhi recipe.


Serves  - 2 

Urad/Uzhunthu Flour - 1 C
Gingely Oil - 1/4 C or as needed
Palm Jaggery - 1/2 C
Water - 1 C
Coconut pieces - few (optional)


  • Take the palm jaggery, pound them and add jaggery pieces to a vessel/kadai along with water and let it to boil.Once all the jaggery has been dissolved switch off flame and pass the jaggery syrup through a sieve to remove the dust and sand particles.

  • In a heavy bottomed kadai add the jaggery syrup and let it boil .If you notice your syrup to be watery allow it to boil for sometime until it has thickned.Add some gingely oil while the syrup is boiling.
  • Keep your flour ready nearby,Minimize the flame and add the flour and mix well.

  • Add oil in between stiring the flour with  the syrup,Switch off the flame.No need to keep the flame on after adding all the flour.Mix well with the wooden ladle and add the remaining oil.No need to worry of lump formation ,you will get any lumps ,some illusion like lumps will appear.Just keep on mixing until the flour has well incorporated with the syrup.Finally you get a ball like consistency ,if you didnt get such an outcome dont worry ,you can stop it once all has mixed well.

  • Close with a lid and once it reaches warm temperature .Apply some Gingely oil to your palms and make small balls out of them.Serve warm.You can eat along with coconut pieces ,it enhances the taste too.
  • Serve Warm.You can also store in your refrigerator for 3 to 4 days for reheating and consuming it.
Read More..