Ingredients:

Idli or Dosa batter – 1 cup (Thick)

Seasoning:

Onion – 1 finely chopped

Green Chilli – 1 or 2 based on taste

Channa dhal – 1 tbspn

Toor Dhal – 1 tbspn

Mustard – 1 tsp

Oil – 1 1/2 tbspn

Asafoetida – a pinch

Salt – to taste

Curry and coriander leaves

Method:

1. Take a tawa or pan or kadai, heat oil and add mustard seeds

2. Allow it to splutter and add toor, channa dhals and saute

3. Add chopped onion and the green chillies and add a pinch of asafoetida

4. Let the onion turn pale pink, add salt and add the curry and coriander leaves and turn off the stove

5. Add this to the batter that is ready

6. Now take the Kuzhi Paniyaram Chatti or the pan, heat it and grease them with drop of oil in each kuzhi (hole)

7. With a small spoon, take smaller quantities and pour to the kuzhi and add oil to each one separately

8. When you see the bottom portion turning golden, slowly turn the paniyaram to the other side and similarly add drop of oil

9. Remove from stove when both sides turn golden brown

Simple and easy way to prepare a evening snack that will also be filling. This is also a best method as oil usage is less and can be done with the ingredients at home.

Serve hot with Coconut Chutney or any chutney.

Ingredients:

Green peas – 1 cup

Cooked Potato – 1

Grated Cheese – 1 tsp

Ginger garlic paste – 1/2 tsp

Corn Flour – 2 tsp

Fried gram powder – 1/2 tsp

Chilli powder – 1/2 tsp

Salt and oil – as required

Method:

1. Cook peas and mash it finely.

2. Mash the cooked potato and keep it aside.

3. Take a bowl, add the mashed peas, potato, grated cheese and mix well.

4. Now add ginger garlic paste, chilli powder, corn flour and salt and mix well.

5. Do not add water while mixing.

6. Finally add the powdered fried gram and mix well and make them into small rolls. (like finger)

7. Heat oil and fry the rolls till golden brown.

Ingredients:

For Peas cheese Balls:

Green Peas – 2 cup

Cooked Potato – 2

Capsicum – 2

Onion – 2

Ginger garlic paste – 1 tsp

Green chilli -4

Grated cheese – 1 cup

Coriander leaves – little

Rice flour or corn flour – 1/2 cup

Salt – to taste

Oil – for frying

For Malai:

Fresh cream – 1 cup

Cashew – 10

Oil – little

To be Soaked in milk for 10 mins:

Cinnamom, Clove and Cardamom or elachi – little

Red Chilli – 4

Milk – 1 cup

Small onion – 4

For Garnishing:

Spring Onions – 2 tsp

Grated cheese – little

Coriander leaves – little

Note: After grating the cheese add little oil and mix it gently so that cheese is greased with oil. This will prevent the cheese from melting while frying.

Method:

For Peas Cheese Balls:

1. Grind Peas, 1 onion, green chilli and coriander leaves. (Do not grind it finely)

2. Take a tawa, heat 2 tsp oil add chopped onion 1, ginger garlic paste and capsicum along with the grinded peas mixture.

3. Now add mashed potato, cheese, rice flour or corn flour along with salt.

4. Mix well and prepare a dough like consistency.

5. Take a tawa, heat sufficient oil and prepare small balls of the mixture and deep fry in oil.

For Malai:

1. Grind the milk soaked ingredients to a fine paste.

2. Now take a tawa, heat 1tsp oil and add the mixture and fry till the raw flavour fades.

3. Now add little milk and allow it to boil.

4. Add salt and prepare this gravy.

5. Remove from stove and add fresh cream and mix well.

6. Now add the prepared peas cheese balls to this gravy and garnish with the garnishing ingredients and serve hot.

During Sri Ganesh Chaturthi, we also prepare this Kondai Kadalai or channa or garbanzo beans sundal and offer it to God.

Ingredients:

Kondai Kadalai or Garbanzo beans or channa (white) – 1 cup

Coconut scrapings – 3 tsp

Mustard – 1/2 tsp

Oil – 1 tsp

Red chilli – 2 – 3

Curry and coriander leaves – to garnish

Salt – as required

Method:

1. Wash and soak the channa or kondai kadalai in water overnight.

2. Steam cook it adding water and salt.

3. Now take a tawa, heat oil and add mustard and allow it to pop.

4. Now add the red chilli and curry and coriander leaves.

5. Add the cooked kondai kadalai or channa and mix well.

6. Finally add the coconut scrapings and turn off the stove.

Kondai kadalai sundal or Channa sundal is ready.

Ingredients:

Vazhai poo or plantain flower – mediun size 1 or cleaned and chopped 2 cups

Toor dhal – 1 cup

Channa dhal – 1 cup

Red chilli – 2

Green chilli – 2

Onion – 2

Oil – for frying

Curry leaves – 4 tsp

Salt – to taste

Method:

1. Soak the toor and channa dhal in water for half an hour.

2. Grind it lightly along with red chilli, green chilli and curry leaves.

3. Now add chopped plantain flower, onion, salt and grind.

4. Do not make it to a fine paste. Also need not add water.

Note: If required sprinkle water.

5. Heat oil in a pan and take small portions of the prepared batter and flatten it and slowly drop it into the heating oil.

6. Allow it until golden brown.

This vazhai poo vadai will be very tasty even if served with rasam.