28. Masala Sojji🔗

1. Fry all the ingredients separately in little ghee except (shah jeera and asafoetida). Fry asafoetida in the pan until it becomes crispy. Powder the shahjeera along with it.

2. Clean small rice and drain the water completely. Then add the masala powder prepared and mix well.

3. Heat 2 and ½ palam ghee in a rice pot and put the rice and masala mixture in it. Stir well for 5 minutes. Add pure water to the fried rice and stir again. When the rice is half done, add powdered salt.

4. Mix again and when the rice is almost done, add 2 and ½ palam ghee. Keep it in slow fire for 5 minutes and remove to use.

Ghee Or Oil

1. Heat ghee or oil in a 2 padi water holding capacity pot. After it boils, add red chillies, mustard, urad dal, and refer to recipe 22nd for seasoning.

2. Clean curry leaves and add it to the dish. Add pure water. Add powdered salt. Mix rice flour and grated coconut and put it in the boiling water and stir continuously. It should not form lumps.

3. After the flour is cooked remove it from fire and keep it in slow fire for 5 minutes and remove to use.

4. The rice flour should be ground coarsely for this dish. You may even add toor dal to the rice while grinding. If you want to add asafoetida, add soon after the seasoning is ready and just before the water is added.

Cracked Wheat

1. Heat ghee in a half padi rice holding capacity vessel. Refer to the 22ⁿᵈ recipe for seasoning and add, mustard, urad dal, cumin, asafoetida and curry leaves.

2. Add cracked wheat to the seasoning and stir well. After it is fried to golden brown and the aroma of the ghee spreads, add powdered salt to the cracked wheat. Take sour butter milk in a cup in the left hand and pour it little by little in the dish, also stirring continuously with the right hand. After all the buttermilk is poured, keep it on slow fire for 5 minutes and set aside for use.

3. Some people may just use water instead of butter milk. But using butter milk is best and it should be thick and not watery.

Curry Leaves - 1/8 palam Asafoetida - veesam 1/16 r.e

1. Put coarsely ground rice flour in a rust-free vessel. Add powdered salt and sour butter milk to the rice flour and mix well.

2. Refer to the 22ⁿᵈ recipe for seasoning and add ghee or sesame oil, red chillies, mustard, urad dal, curry leaves, asafoetida.

3. Set aside the asafoetida. Pour the rice flour into the seasoning and stir well with an iron rod continuously so that the flour becomes smooth.

4. The butter milk used here should be sour and thick. This dish should be eaten hot.If necessary grated coconut can be added to the butter milk and used.

1. Heat ghee in a pan and after it boils, add cracked wheat in it and fry well until golden brown. The aroma of the ghee should emerge out of the dish.

2. Add sour butter milk. Put this in a lead coated vessel and add the fried cracked wheat in it. This vessel should be clean and rust-free.

3. Add powdered salt to it and mix well.

4. Heat ghee in a pan and add red chillies, mustard, urad dal, cumin seeds, curry leaves, asafoetida and refer to the 22nd recipe for seasoning.Set aside the asafoetida.

5. Pour the cracked wheat into the seasoning and stir well with an iron rod continuously so that it is cooked properly. The butter milk used here should be sour and thick.

6. This dish should be eaten hot. If necessary grated coconut can be added to the butter milk and used.

Curry Leaves - ¼ r.e

1. Soak the flattened rice in water and drain the water. Heat ghee in a rust free vessel. Refer to the 22nd method for seasoning and add urad dal, red chillies, mustard, cumin seeds and curry leaves.

2. After the seasoning is done add the flattened rice/poha and powdered salt, grated coconut and stir well. Remove after 10 minutes from the stove. Fry cashewnuts in ghee and add to the dish.

1. Soak powdered salt and flattened rice in sour buttermilk. After it is soaked well refer to 22nd recipe for seasoning.

2. Add ghee, urad dal, red chillies, mustard, curry leaves. Pour this in the flattened rice and mix well to use.