Elladai

INGREDIENTS:


Idli Rice - 3 Cups soaked in water for 2 hours.
Gram Dhal ( Pottu Kadalai) - 1.5 cup
Channa dhal - 1 small cup soaked in water for 30 minutes.
Fennel seeds - 1 tbsp
garlic - 10 pods
Curry leaves - little
Red Chillies - 20 nos
sesame seeds - a fistful
Oil - to deep fry the elladais

PREPARATION:

1. First grind the red chillies along with the fennel seeds, now add the soaked rice and grind well with little salt for taste.It should not be too coarse , grind it to a soft mixture adding enough water.
2. Now , in a seperate jar, grind the gram dhal well and sieve it and keep it ready to be mixed with the grind rice batter.
3.  Chop curry leaves , also crush the garlic pods to be added to the dough.
4. Now in a mixing bowl add the rice batter with chillies and fennel seeds, add the sieved gram dhal powder to it, put in the chopped curry leaves, sesame seeds , crushed garlic pods and salt to taste.
5. Drain the soaked channa dhal and add to the mixed dough.
6. Finally the grind mixture should be in the chapathi dough consistency.
7. Now roll into lemon size balls each and take a ziplock cover or any plastic sheet, apply little oil and flatten the lemon size balls with your fingers or you can press them small lids if you prefer.
8. Meanwhile heat oil in medium flame ,and once flattened the elladais are ready to fry.

Deep fry until it turns brown , drain it and store them in a airtight container for crispiness!