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
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)
Wash and soak the bengal dal (1 hr). Wash and soak Sago (for 2-4 hr)
Grind rice, urad dal, toor dal, and red chilli together into smooth thick batter with salt.
Add rest of ingredients other than oil and mix well.
Heat oil for deep frying. Place batter using wet hand. I rolled it into a bonda shape
Let it cook until all sides are brown in color. Turn it at regular interval. Once done remove it
Serve hot! Enjoy!
