Ingredients
Red chillies 6-8, Urad dhall 1/2 cup, Pepper 2 t.spoons, Hing 1/2 t.spoon, Curry leaves a few
Method
Dry roast every ingredient seperately except hing and curry leaves without oil until the flavour comes out. Grind the above with curry leaves, and hing coarseley.While making vegetable kootu, mix 1 t.spoon of kootu podi with2 t.spoons of coconut and grind this, and add it to the boiling vegetables.
Ingredients:
1. Urad dal – 1 cup,
2. Saffron color – 1 pinch,
3. Rice flour – 1 tsp,
4. Ziploc bag (for piping),
5. Oil - For frying,
6. Ghee - 1/4 cup,
For Sugar syrup):
7. Sugar – 1 cup,
8. Water – 2 cup,
9. Milk - 1 tsp,
10. Lemon juice – 1/2 tsp.
Method :
1. Soak urad dal for atleast 3 hours. Drain the water and grind dal into a fine paste in the blender by adding little water. The consistency should become like glue sticking.
2. Dissolve sugar in water and bring to boil till one string consistency. Now add lemon juice into the syrup to avoid forming crystals.
3. To the dal paste, add rice flour, saffron colour and mix it well.
4. Now take a Ziploc bag and turn it upside down and make a small hole in the center using a heated big safetypin or iron nail so that it makes a hole by the way seals the hole not to tear while piping.
5. Take a flat pan/kadai, heat 1inch level oil&ghee.
6. Put the colored mixture into the ziploc bag and hold nozzle of the ziplog bag just above the surface of the oil( Not very hot, very low heat), and pipe it to make circles starting from the centre and sealing the end in the last half round. (If the oil is too hot the shape wont come. Better practice in an empty plate and then pipe it in oil. If still not coming, reduce flame and try again)
7. Deep fry on a medium heat till crispy and golden on both sides. Turn frequently.
8. Drain the jangries and immerse in warm sugar syrup for a minute, and serve hot or cold.
