24. Seasoned Sojji🔗

Ingredients:

Small Rice - 1 padi

For Seasoning:

• 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.