How to make Karthigai Pori Urundai

Ingredients:
Aval Pori or Nel Pori- 3 cups
Jaggery - 1 1/2 cup
Sukku (Dry ginger powder) - 1/2 tsp
Coconut - 1/2
Cardamom powder - 1/2 tsp
Water - 1 cup
Ghee - 1 cup

Method:
Clean the Pori to remove the husk. Ensure that is crisp enough. Spread it on a plate.

Mix jaggery to water and bring it to boil and ensure that the jaggery dissolves completely. Strain it through a seive to remove the impurites.  Cut the coconut into small pieces (about 1/4 cup of coconut pieces are enough for 3 cups of pori). Bring the jaggery mix to boil and bring it to a syrup consistency. Add the coconut pieces, dry ginger powder and cardamom powder. Bring it to a one string consistency.

Pour the syrup over the pori using a laddle little by little. Ensure all the pori is covered with syrup. While pouring the syrup, ensure it is mixed thoroughly. Better use a wooden laddle.

Smear ghee in hand, shape small balls. Ensure it is not pressed very hard because if done so, it will get too hard when cold. Roll them in the palm of your hands.

Note: In general rice flour is used while making balls, but ghee is used to give a shine to the urundais.

While adding the jaggery syrup for the nel pori do it little by little so that the crispness of the poris dont go off.

Adai| Adai Dosai| 3 Gram Dosa - A recipe for all times

Adai or Adai Dosai, is one of the most favourite recipe in our house hold. It can be made soft, it can be made crispy, add it with coconut, can be had without any side dish. Most favourite dish of my brother and my daughter, I make this dish whenever my brother and his family come to visit us even though I had made it just the previous day. My daughter likes it much better with Jaggery

Ingredients to make Adai:
Raw Rice - 1 cup
Boiled Rice - 1 cup
Bengal Gram - 1 cup
Urad Dal - 1 cup
Thuvar Dal - 1 cup
Green Chillies - 2 nos
Red Chillies - 6 nos
Curry Leaves - 1/2 cup
Coriander Leaves - 1/2 cup
Hing - 2 to 4 pinches
Salt to taste
Oil - to use to cook (1/4 cup)

How to make Adai Batter:
Soak all the dals and both the rice together after washing them thoroughly. Let them soak for about 4 hours. Grind them in a mixie coarsely along with green chillies,  red chillies, coriander leaves, curry leaves, hing and salt.

How to make Adai:
Heat a tawa and when hot simmer the flame and pour the batter on to the hot tawa and spread it like a dosa. If a thin and crispy adai is needed then use less batter and spread it thinly. If you want it thick use more batter and spread it very less. Make 5 holes in the batter and add oil all around the dosa and also in the holes made. After a min and when the you are able to take the dosa from the tawa, then remove it slowly without damaging it and turn it around. If you are health conscious and you are using a non-stick tawa donot add oil on the second side. Ensure both the sides are cooked (if you are making it thick, then the second side is to be kept in the tawa for more than a min). Serve hot with Aviyal, or Jaggery or Honey or even Rasam.

Variations to Adai:
Add  1 cup grated coconut to the batter and if the batter is not so spicy can add 1/2 spoon of red chilly powder.

Add thinly sliced onions to the batter to make Onion Adai.

Appam

This is one of the method I make and it turns out really good.

Ingredients:
Wheat flour - 1 cup
Maida flour - 1/2  cup
Rice flour - 1 cup
Jaggery - 2 cups
Coconut grated - 1 cups
Cardamom powder - from 7 to 8 nos
Ghee - 1 1/2 cups

Method:
In a vessel add warm water and jaggery. Keep stirring untill all the jaggery dissolves. Add all the flour one by one to the jaggery water and keep stirring continuously without forming any lumps.  Add the grated coconut and cardamom powder. Make a batter thicker than idly batter and it should be free flowing too.

It is always better to use Kuzhipaniyara maker to make appam so that it comes in full round shape and intakes less oil/ghee. If it is fried in oil use very less oil in a shallow and small pan. Use a small round laddle to pour the batter into the oil. Fry both the sides untill golden brown.