Type: Chettinadu- Pillayar Nombu Special

Ingredients:

Method:

1. Soak the rice for ½ an hour.
2. Drain the water and dry it in the paper towel for 15 to 20 minutes.
3. Then powder it finely in the mixe .
4. Now sieve ¾ of the flour in the sifter.
5. Leave ¼ of the flour un-sieved, and mix it with sieved flour and keep it aside.
6. Take a vessel add water and powdered karuppatti keep it in the stove.
7. Boil it until the syrup bubbles up, but it doesn’t need to have any string consistency.
8. Then slowly pour the syrup little by little then mix it into the ground powder until it looks like the chappati dough.
9. This is called illai mavu.
10. Take small lemon size mavu make like ball and just flatten it like small disc and keep it aside.
11. Take a pan heat with oil and fry it on both sides.
12. Take out from the oil.

Note: