Chettinad Recipes

Ingredients:-
Pori (puffed rice) – 10 litres
Sago – 200 gms
Green chillies – 15
Small onions – 1/2 kg
Jheera – 5 Teaspoon
Asafoetida – 1 Teaspoon powdered or 1 small piece
Coriander leaves – 4 Big bunches
Salt – To Taste

Method:-
Soak the puffed rice for 1-2 hour in just enough water.
In 500 ml of water, boil the sago and keep aside.
Cut the green chillies, onions and coriander leaves very fine.
Drain and squeeze the puffed rice fully and keep in a large basin.
To it, add the cut green chillies onions and coriander leaves. Then add the asafetida and salt.
Add the cooked sago.
Mix well. On a plastic sheet, make small balls, and dry it out under the sum for 4 days until it is completely dry. Store in containers when well – dried.

Ingredients:-
Sago – 2 kilos
Water – 5 Litres
Red chilli seeds – 200 Gms
Khus khus – 100 gms
Asafetida – 1 teaspoon powdered
Lime – 4
Small onions – 1/4 Kg
Salt – To taste

Method:-
Wash the sago 2-3 times and keep aside
Boil all the water. When the water boils, add the sago and keep stirring till it is 3/4 cooked
Add the chilli seeds, khus khus, salt, asafoetida and the finely cut small onions. Cook well.
Add the limejuice.
This dough will be watery, so use a spoon to lay out 1 teaspoon each into flat round shapes on plastic sheets.
Dry for 1 day in the sun. Sprinkle water on the reverse side and remove them carefully without breaking.
Dry them out in the sun for 3 days. Store in containers when well – dried.

Ingredients:-
Raw rice – 2 litres
Green chillies – 25
Salt – To taste
Asefoetida – 1 Teaspoon powdered
Lime – 4

Method:-
Wash the rice well, dry it and grind the rice and green chillies together.
Sieve it in a fine sieve.
Put water in an idly container, cover with and idly plate, put a damp idly cloth over it. When the water boils, spread the flour on the cloth as much as it holds and steam it for 10 minutes. Remove and repeat for remaining flour.
Add the limejuice, asafoetida and salt, mix well with little water and in the small idiyappam press, fill the mix, press it out into small round shapes on polythene sheets.
Dry for 1-2 days in the sun. Sprinkle water on the reverse side of the sheet and remove the vathal.
Dry them for 3 days. Store in containers when well – dried.