Ingredients

Potato : 2
Vaerkadalai ( groundnut ) : 50 gm
Javvarisi ( sago ) : 50 gm
Onion ( big ) : 2
Ginger : a small piece
Salt : a little
Coconut : ½
Green chilli : 2
Asafoetida : a little
Ghee : 1 spoon
Curry leaves : a few leaves
Oil : a little

Method

Soak javvarisi ( sago ) in water for 4 hours.
Cut onion finely.
Remove the skin of groundnut, fry and powder coarsely.
Boil potato remove skin, and mash.
Crush green chilli and ginger.
Heat oil in a frying pan.
Add mustard and when it splutters, add ginger, green chilli, onion and fry.
Add javvarisi and stir.
Add potato, salt, groundnut powder, coconut, asafoetida soaked in water, ghee, curry leaves, stir and remove the pan from the stove.

Ingredients

Thuvaram paruppu ( red gram dal ) : 100 gm
Kadalai paruppu ( bengal gram dal ) : 100 gm
Peppercorn : 10
Oil : 200 gm
Cumin : ½ spoon
wheat flour : 150 gm
Salt : as needed

Method

Mix kadalai paruppu, thuvaram paruppu for ¾ hours in water.
Grind to a fine batter.
Powder peppercorn, cumin,salt and add to the batter.
Heat a little oil in a frying pan.
Add the batter, stir till the water evaporates and remove the pan from the stove.
When cool, prepare small balls.
Knead wheat flour to a dough as for poori.
Prepare poori, place the ball of dal and cover.
Flatten to a poori again.
Heat oil in a frying pan.
Add pooris, fry and set aside.