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.

Ingredients:-
Left Over cooked rice – 4 cups
Green chilli – 6
1 day old curd – 3/4 to 1 cup
Asafoetida – 1/2 Teaspoon
Salt – To taste

Method:-
Grind the green chilli.
Mash the cooked rice well.
Add curd, ground green chilli, asafoetida, salt to the make a thick batter. Mix well and dry out on plastic.
Sheets in the form of small balls.
Dry for two to three days, till they are well-dried. Remove. Store in containers when well-dried.

Ingredients:-
Black gram dhal – 350 Grams
Sago – 100 gms
Jeera – 1-1/2 Table spoon
Somph – 1-1/2 Table spoon
Fenugreek – 1-1/2 Table spoon
Salt – 50 gms
Asafoetida – 1 size of small gooseberry
Small onions – should weigh 1.5 kg, when cleaned
Ginger – 1 Inch piece
Green chillies – 20
Turmeric powder – 1/2 Teaspoon

Method:-
Soak the Black gram dhal and grind to a thick consistency, like for vada.
Soak sago for 1/2 an hour, drain, squeeze the water, mash and keep aside.
Cut the onions, ginger and green chillies into fine pieces and mash them well.
Powder the salt.
Fry the asafoetida in a little oil and powder it.
In a hot tava, dry roast jheera, somph and fenugreek separately. Powder them separately and set aside.
Place the ground black gram in basin, add the turmeric, salt, sago cut ginger, green chillies, onions and the dry roasted ingredients and mix well together.
On a plastic sheet, place small balls of the mixture, flatten slightly and keep in the sun, for a few days, till well-dried.
Store in air tight containers.

Ingredients:-
Small onions – 3 kgs.
Garlic – 1-2 kilo
Cumin seeds – 200 gms
Jheera – 200 gms
Somph – 150 gms
Fenugreek – 100 gms
Black gram dhal – 400 gms
Salt – 100 gms
Turmeric powder – 1/2 Teaspoon
Caster oil – 200 gms
Curry leaves – 1 Handful (cut very fine)

Method:-
Cut garlic and small onions into small pieces.
Grind garlic in the grinder to a fine paste. Cut onions and grind, mix well with the garlic and grind coarsely.
In an enamel or earthernware vessel mix the garlic and onion mixture with cummin seed, jeera, somph and fenugreek and salt and keep covered overnight.
Next day, grind the black gram dhal coarsely, sprinkle water and soak the dhal for 1 hour.
Mix the dhal, garlic – onion mixture, add curry leaves and turmeric powder, mix well.
Make big balls of the mixture and dry in the sun for a couple of days till quarter dry.
Then break the balls, mix 50 gms of castor oil and keep overnight.
Next day make small balls roll tight and keep in the sun.
After 2 days, take the remaining castor oil in your palms and roll each ball tight and dry them.
Keep doing this for a few days till all the castor oil is absorbed.
Dry well in the sun and store in jars.

Ingredients:-
Dried corn – 4 cups
Sago – 1 cup
Small onions – 1 cup finely cut
Red chillies – 10 (Ground into paste)
Coriander leaves – 1 cup cut
Salt – To taste

Method:-
Dry the corn in the sun and grind it to rava consistency (semolina)
In 4 cups of water, boil the sago when the sago is 1/2 cooked, add 2 more cups of hot water and add the corn rava and stir well till the rava is cooked
Remove the vessel from the fire. Cover with an air tight tin and leave for 1/2 an hour.
Then remove the cover, mix the mixture well, add ground red chilli, cut onion and coriander leaves and salt to taste, mix well, cool for a little while
Slightly oil a plastic sheet. Make small balls of the mixture place on the plastic sheet and dry well in the sun for a day or two on the sheet. Then slowly remove the balls from the sheet, by dampening the sheet on the back aside. Dry for two or three more days till it is well-dried and then store in an airtight container.

Ingredients:-
Raw rice – 2 kg
Water – 10 Litres (according to the quality of rice)
Garlic – 200 Gms
Salt – To taste
Asafoetida – 1 Small piece
Yellow colouring – 2 Teaspoon or any other yellow colouring to the colour you
need (Kesari Powder)

Method:-
Clean the rice, wash it well, dry it under the sun for about 2-3 hrs and get it ground in the machine.
Sieve it in a fine and air it out in a large basin.
The next day, boil 4 litres of water, mix the flour well and then add it on to the boiling water, stirring well so that it doesn’t from lumps. Boil the other 2 litres of water and keep aside using it later if necessary.
When the flour is half cooked.
Peel and grind the garlic to a fine paste
Add the garlic, salt to taste, and asafoetida and last the colouring.
When the dough is well – cooked, lay out in plastic sheets like killu vathal. Dry under the sun for 1-2 days.
Then sprinkle water on the backside of the sheet and remove tham without breaking. Dry them for 3 more days. Store in containers when well-dried.