Ribbon Pakoda
Rice 4 cups, Toordal 1 cup, Pepper 2 table spoon. Butter 100 grams. Oil to fry. (slightly fry the toordal in a dry kadai before mixing it) .Mix together and grind it in a mixie/machine. Sieve it. Add salt as required. Take one spoon of butter and mix it with the rice/dal powder and put it in the specified mould ( available in the market in steel, brass and iron along with the model plates). Pour oil in a kadai and when it becomes hot Squeeze it . When it comes to the golden brown colour remove it and keep it in a vessel and drain the excess oil with the tissue paper.
Murukku
Rice 4 cup and Moongdal 1 cup, Pepper 2 tablespoon salt, butter and oil to fry.
Powder the dal and rice and sieve. Follow as mentined above. Use the murukku plate in the mould.
Thenkuzhal
4 CUP RICE, 1 cup urad dal, pepper, salt, butter, oil to fry.
Powder the dal and rice and sieve. Follow as above. Use the Thenkuzal plate in the mould.
Thattai Murukku
Rice 4 cup, 1 cup urad dal, ½ cup rava, ½ cup maida, Pepper and cumin seeds 2 tablespoon, salt to taste, butter 100 grams. Oil to fry.
Soak the rice in water for ½ an hour and drain it. Spread it in a cloth and keep it in shade till it becomes dry. Grind it in machine. If using mixie at home slightly fry it in a dry kadai and grind it. So that it will be coarse. Like that fry in a dry kadai urad dal till it becomes golden brown. So also dry fry maida and rava and cumin seed and pepper lightly separately. Mix all and take small quantity of the batter add the butter in small quantity and flatly press in the palm of the hand and keep it on a paper or cloth for15 to 20 minutes. By that time heat the oil and when it becomes hot place one by one in the oil and stir it with a spatula on both sides. When it becomes golden brown remove and keep it on a tissue paper to drain the excess oil and later keep it in a tight container to maintain the crispness.
Vada/Bonda
Soak the Toordal in hot water and drain it later. Add pepper, salt and the toordal coarsely without adding water and remove the paste. Pour oil in a kadai and when it is hot drop the paste in a small quanties in a round shape and fry it and remove and serve.
Alternatively instead of using the Toor dal use the urad dal and make the vadas. If it is dropped in the thick curd and by adding the pepper powder the same will be used as DHAHI VADA/BONDA
Maida bonda
3 small Cups of maida
1small cup of rice flour
1tsp pepper
Salt as required
Thick sour curd (small quantity)
Add the above items in the thick curd and mix it and fry them in the oil and serve hot.
Urad dal bonda
3 Small cup of uraddal powder, one small cup of rice flour, pepper and salt. Mix it by using water and make it a paste as required for the Bonda and fry it in the oil and serve.
Rava Bonda
I Cup of urad dal powder,I cup of rice flour,1 cup of rava. Pepper/or pepper powder, salt.
Mix this as apaste by using water and make it as a batter and fry this in oil and serve.