LAGUMANUKUPPU
Ingredients
| Rice | ¼ padi |
|---|---|
| Urad dal/black gram | ¼ padi |
| Salt | ½ palam |
Sesame seeds crushed 6 palam
Butter 1 and ½ palam
Clean and drain ¼ padi rice. Spread it in a cloth and dry it.
Mix black gram with the dried rice and grind it in the grinder. Add powdered salt and ground sesame seeds along with the butter in the ground flour and knead it with enough water. Do it just like 343 manukuppu flour style recipe.
You can dry the rice in the shade and fry it until slightly hot. Grind it in the machine and store it in the container as flour.
| OMA PODI-<br>AJWAIN SEEDS –<br>CAROM SEEDS | |
|---|---|
| Ingredients | |
| Chana dal flour/besan | -1/4 padi |
| Rice flour | -<br>1/8 padi |
| Salt | -<br>¼ palam |
| Carom seeds/ajwain | -<br>1/8 palam |
| Ghee | -<br>½ palam |
Set aside Chana dal and rice flour in a coated vessel. Melt salt in 1 palam water and pour it in the flour. Add carom seeds and unmelted ghee and mix it well.
Knead this with enough water. Refer to page 67 and 40th diagram and take lemon sized kneaded flour and cook it in ghee or oil. Remove from fire with a sieved ladle. Repeat this procedure for the rest of the flour also.