Sojji And Adai Or Roti🔗

This type of rice called sojji is done during festivals like "Ekadasi" where Brahmins are unable to fast. This is also called "Usali" and is done by people from Karnataka and Maharashtra. This recipe and the recipes after this have to be seasoned.

1. Ghee or Sesame oil- Heat this in a saute pan(wok) or iron ladle or mud pot or a vessel which is rust free until the spluttering sound stops.

2. Red Chillies - Remove the stems and break it into smaller pieces and drop it in the ghee or oil and leave it until it is half-cooked.

3. Urad Dal or Black gram- Add this to the red chillies and keep it until the spluttering sound stops. 4. Then put this seasoning in the desired dish and mix it. If you want to add asafoetida and curry leaves, you can add it when the mustard seed stops spluttering.

5. It is necessary to follow the above procedure correctly for seasoning. Some people add the mustard, red chillies etc before the oil is heated and take it out of the stove before the spluttering stops.

6. If it is done this way, the taste of the dish will be spoiled and there are many ailments caused in the body.

Small Rice - 1 padi Water - 3 padi

1. This dish is also called fried rice. This is eaten by people who are sick and unable to fast during festival days. This controls vomiting, fever and diarrhea.

2. Fry small rice 1 padi in a pan until golden brown. Pour 3 padi water in a 5 padi water holding capacity pot and boil it. Soak the fried rice in water.

3. When the water boils, drain the water from the rice and immediately put it in the boiling water. Refer to recipe number one for rice made from draining the water procedure.

Small Rice - 1 padi

1. Add small rice to a pan and fry it in smaller quantities. Pour 3 padi ghee in a 5 padi water holding capacity pot and heat it.

2. Refer to the 22nd recipe method for seasoning by adding red chillies, urad dal and mustard. Add curry leaves to the seasoning and when the spluttering sound stops, add 2 padi water to the prepared seasoning.

3. Put turmeric powder in the water. When the water boils, add the fried rice after cleaning it thoroughly in water and draining the water. Stir well and close it with a lid.

4. After some time see if the rice is ¾th boiled. Add powdered salt to the boiling sojji and stir it with a ladle.

5. Heat ghee in an iron ladle or pan and after it is fully heated, add pepper, cumin seed and pour it in ghee. Add asafoetida in this and after it becomes crispy, take it out of the ghee.

6. Add the ghee with pepper and cumin seed in the sojji. Mix it and keep it for 5 minutes and remove from the fire. 7. You can add this seasoning of cumin seed, pepper and asafoetida before adding the cleaned rice. By doing this, the aroma of cumin seed, pepper and asafoetida will spread all over the dish.

1. Fry small rice in smaller quantity until golden brown. Fry green moong dal. Whole green lentils have to be fried until golden brown. After it is fried it can be broken and used. By doing this the lentils will be tasty and aromatic. Mix this with the fried small rice.

2. Pour 3 padi ghee in a 5 padi water holding capacity pot and heat it. Refer to the 22nd recipe for seasoning by adding red chillies, urad dal and mustard. Add curry leaves to the seasoning and when the spluttering sound stops, add 2 padi water to the prepared seasoning. Put turmeric powder in the water. When the water boils, add the fried rice along with fried dal after cleaning it thoroughly in water and draining the water. Stir well and close it with a lid. After some time see if the rice and dal is ¾th boiled. Add powdered salt to the boiling sojji and stir it with a ladle.

3. Heat ghee in an iron ladle or pan and after it is fully heated, add pepper, jeera and pour it in ghee. Add asafoetida in this and after it becomes crispy, take it out of the ghee. Add only the ghee with pepper and cumin seed in the sojji. Mix it and keep it for 5 minutes and remove from the fire.

4. You can add this seasoning of cumin seed, pepper and asafoetida before adding the cleaned rice. By doing this, the aroma of jeera, pepper and asafoetida will spread all over the dish.

1. Fry small rice in smaller quantity until golden brown. Fry green moong dal. Whole green lentils have to be fried until golden brown. After it is fried it can be broken and used. By doing this the lentils will be tasty and aromatic. Mix this with the fried small rice.

2. Grind smoothly grated coconut in a stone grinder by sprinkling water and dissolve it in 2 padi water. Squeeze the milk out of this and throw the remnants. Heat ghee in a coated vessel. Refer to 22nd recipe for seasoning by adding red chillies, urad dal and mustard.

3. Add curry leaves and when it stops spluttering, add the coconut milk prepared above. Put turmeric powder into the coconut milk. After it starts boiling, clean and drain the fried rice and lentil and add to the coconut milk.

4. Stir well and close it with a lid. After some time see if the rice and dal is ¾th boiled. Add powdered salt to the boiling sojji and stir it with a ladle.

5. Heat ghee in an iron ladle or pan and after it is fully heated, add pepper, cumin seed and pour it in ghee. Add asafoetida in this and after it becomes crispy, take it out of the ghee. Add only the ghee with pepper and cumin seed in the sojji. Mix it and keep it for 5 minutes and remove from the fire.

6. You can add this seasoning of cumin seed, pepper and asafoetida before adding the cleaned rice. By doing this, the aroma of cumin seed, pepper and asafoetida will spread all over the dish.

1. Soak 1 padi rice in water after frying it little by little, to golden brown in a pan. Heat ghee in a 5 palam water holding capacity pan. Drain the water from the soaked rice, and add it to the ghee. Add cumin seed, fried red chilli powder, powdered salt, turmeric powder to the rice which is cooking in the pan.

2. Fry the grated copra , powder it and add it to the rice and stir well. Divide milk into 4 portions. Take one portion, sprinkle it in the sojji, stir it and close it.

3. After 5 minutes, repeat this and close the pan. Do this process four times. While doing this, reduce the fire in the stove. A little heat is enough for this process.

4. Add ghee to the sojji and stir it well. Keep it in slow fire. After 5 minutes take out from the fire and use. The pan and the ladle used should be rust-free.