35. Seasoned Flattened Rice With Tamarind🔗

1. Pound flattened rice to cracked rice consistency in a pounder. Mix tamarind in pure water and remove the seeds from it. Add salt, turmeric powder and jaggery to the tamarind.

2. Fry red chillies, fenugreek, asafoetida in oil and put it in the tamarind juice. Soak chana dal in water for some time and fry it in ghee and mix the cracked flattened rice to it and add it to the tamarind juice. Soak well.

3. Refer to the 22nd recipe for seasoning method and use sesame oil, red chillies, urad dal, mustard, curry leaves. Add the tamarind mixture to this and fry well for 3 minutes. Remove from fire and use. 4. Grated Coconut 2 or 3 palam can be added to the tamarind juice before adding it to the seasoning. Flattened rice can be used without pounding.

1. Pound flattened rice to cracked rice consistency in a pounder. Soak it in water for some time. Fry red chillies, asafoetida and fenugreek in oil and powder it. Add powdered salt and turmeric powder to the lemon juice and mix it with the flattened rice.

2. Soak chana dal in water for some time and dry it in the shade. Fry this in little ghee and add it to the flattened rice. Refer to the 22nd seasoning method and use ghee, red chilli, urad dal, mustard, and curry leaves. Add the flattened rice to this seasoning and remove from fire after 2 or 3 minutes to use. This dish can also be prepared without cracking the flattened rice in the pounder.

1. Pound the flattened rice. Boil pure water in a vessel and add jaggery or brown sugar. Put the flattened rice in this and mix well. Close it with a lid. Keep this for 2 or 3 minutes.

2. Then add milk and stir well. Put elaichi/cardamom powder , fried cashew nuts one by one and stir again. Keep it on slow fire for some time and set aside. If needed you can add saffron dissolved in milk.

Ghee

1. Wash rice, chana dal, moong dal, toor dal and drain the water. Dry these items well and coarsely grind it to flour. Pour pure water in a pan and boil it. Add grated coconut, cumin seeds, asafoetida, powder salt, one by one into the pan. Also add the ground flour, stir and transfer it into a tray. Refer to 22nd recipe for seasoning and add ghee, mustard, urad dal, red chillies. Put this seasoning into the flour, knead the dough and make lemon-sized balls out of it.

2. Heat ghee. Remove from the fire and turn the pan in a clockwise and anticlockwise direction to smear the ghee all over the pan. Take ½ inch gooseberry size balls(dough) pat it round and make a hole in the middle and stick it to the inside of the pan. Keep this pan in the slow fire. Take another vessel filled with water and close this pan. When the water is boiled, test the pancakes if they are cooked and golden brown.

Rice flour

Pure Water

Grated Coconut

Chana Dal/Bengal Gram

Moong dal/Yellow or Green gram

Salt

Ghee

Red Chillies

Mustard

Urad Dal/Black Gram

1. Clean rice and coarsely grind it to flour. Boil water, put the flour in it and knead it. Add grated coconut, soaked chana dal, soaked moong dal, powdered salt to the kneaded flour and knead again.

2. Refer to 22nd recipe for seasoning method and use ghee, red chilli, mustard, urad dal. Put this to the kneaded flour and knead it once again. Make lemon sized balls out of this dough.

3. Take a pan and smear with sesame oil on all sides to the inside of the pan. Take gooseberry size of dough and flatten it in the palm of the hand and make a hole in the middle of the flour.

4. Heat ghee. Remove from the fire and turn the pan in a clockwise and anticlockwise direction to smear the ghee all over the pan. Take ½ inch gooseberry size balls(dough) pat it round and make a hole in the middle and stick it to the inside of the pan. Keep this pan in the slow fire. Take another vessel filled with water and close this pan. When the water is boiled, test the adai/pancakes if they are cooked and golden brown.