I am a big follower of Mallika Badrinath; to be honest, I learned my initial cooking from her. Immediately after my marriage, I moved to Singapore and had never done any full cooking at mum. During this initial period, my mum or my mother-in-law couldn’t join us as they were busy so I ended by learning by books. Those days Whatsapp or skype was not so famous and the major mode of communication was landline. So all recipe books from her were a big savior. I am so happy to see her launching her own channel. I saw this kaara sugiyan. I decided to try out during this festive season. This is good if you have it hot… once cool down it becomes a bit dry (of course you can soak in payasam or sambar)
Ingredients
Raw rice – 1 cup
Urad dal – 1 cup
Toor dal – 1/4 cup
Sago – 2 tablespoons
Bengal gram dal – 2 tablespoons
Red chilies – 2
Salt to taste
Coconut bits – 2-3 tablespoons
Coriander leaves – 1 tablespoon
oil for deep frying
Method:
Wash and soak raw rice and urad dal together. Wash and soak toor dal and Red chili together (for 4- 6 hrs)
Heat oil for deep frying. Place batter using wet hand. I rolled it into a bonda shape