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January 30, 2009

Paniyaram Varieties - Sweet Paniyaram, Kara Paniyaram, Dosa batter Paniyaram

We generally do this paniyaram varieties ( Sweet paniyaram and Kara paniyaram) in weekends for dinner. Its a favourite tiffin for all of us.Here I’ve mentioned the recipes of four different types of paniyaram. First variety is of  Tanjore special which my MIL used to do (Both sweet and spice versions) .Then comes the recipe of a paniyaram which we tried after eating in AAB restaurant. Finally the one with leftover idli dosa batter which is my mom’s special. Lets see them one by one below.

 Sweet Paniyaram(Vella Paniyaram)


Par Boiled Rice / Idly Rice 1 cup
Urad Dal 1 tbsp
Fenugreek 1/2 tsp
Jaggery 1 cup
Salt a pinch
Cardamom seeds 4 nos
Oil To cook

  • Wash and soak the rice, urad dal and fenugreek seeds for 2 hrs.
  • Grind it together in mixie by adding little water in between( batter should be thick).
  • Add the cardamom seeds while grinding.
  • Take the batter in a bowl and add the powdered jaggery to it.Mix well.Make sure the jaggery is dissolved completely. Batter becomes slightly loose after adding jaggery. 
  • Heat and grease the Paniyaram pan(skillet) with oil .Scoop with spoon and fill each hole!
  • Keep in high flame and cook for a minute by closing with a lid.
  • Now simmer the flame and flip the paniyaram using a fork & spoon.Prick it with the fork for even cooking.
  • Again cook in low heat to make sure they cook all the way through.
Serve hot!!


Spicy Paniyaram(Kara Paniyaram)


 1cup - 200ml
  • Par Boiled rice/Idly rice – 2 cups
  • Chana dal –  1/4 cup
  • Toor dal & urad dal –1/4 cup  ( 2 tbsp each)
  • Red chilly – 6-8 nos
  • Asafetida – 1 tsp
  • Salt – to taste
  • Curry leaves – 1 – 2 sprig (chopped)
    • Wash and soak the rice separately in a bowl and dal varieties in another bowl for 2 hrs.
    • Coarse grind the rice along with red chilly,salt and hing in a mixie by adding little water in between(should be like semolina/rava).
    • Then coarse grind the dal by adding little water.
    • Mix the ground rice & dhal well.
    • Heat and grease the Paniyaram pan with oil .Pour the batter in each mould till half – full.
    • Keep in high flame and cook for 2 mins by closing the lid.
    • Now simmer the flame and flip the paniyaram using a fork & spoon.Prick it with the fork for even cooking.
    • Again cook in low heat to make sure they cook all the way through.
Tastes great!! No side dish is required!!

KARA APPAM(Restaurant style)

My MIL tried this after we had it in a restaurant.It came out well.Very easy to make and simple ingredients!!

1 cup - 200ml
  • parboiled Rice / idly rice  - 2 cups
  • Toor Dal – 2 tbsp
  • Fenugreek Seeds – 1 tsp
  • Salt – To taste
  • Water – To grind
  • Pepper – 1 tsp
  • Jeera / cumin seeds – 1 tsp
  • Small pieces of coconut – 1 tbsp
  • Wash and soak rice,dal with methi seeds for 2 hrs and grind it like a dosa batter.
  • We made the batter in the morning and kept for 7-8 hrs to ferment.
  • Add the pepper,jeera and coconut pieces into it and mix well.
  • As usual, grease the paniyaram pan with oil and Scoop with Spoon off way each hole .
  • Cover and cook for 2 mins.Flip it and again cover cook for 2 mins.
  • It consumes very less oil ,at the same time it is very crispy.
Serve hot with fried gram dal and tomato chutney!!


This is my mom‘s paniyaram recipe. I just love this.I like this more than all the above said ones.Last week when i was with my mom, she made this just for me :)I know this one has been blogged many times by different people in the blogosphere. I decided to post it anyway . The recipe is pretty straight forward.

To the leftover dosa batter add chopped onions, green chillies, curry leaves and grated ginger. Add the seasoning of mustard seeds and urad dal.Heat Paniyaram chatti (skillet). Fill the moulds with oil. I usually add little oil / ghee and add more if required. Cover the skillet. Cook the paniyarams on both sides.
Serve hot with fried gram dal /Pottu kadalai chutney .

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January 27, 2009

Tomato Sambar Recipe For Idli - Thakkali Sambar With Coconut

I am back from my mom’s home.I had a great time with my parents and sis:).I learnt some side dish recipes from my mom.Let me start with this sambar.Yesterday I prepared this sambar for idli.It tasted great!!I was very happy because my FIL and Hubby dear ate well!! I thank my mom for teaching me this yummy side dish for idli:) This tomato sambar is without dal.Coconut and tomato gives the base for this sambar.If you are bored of making moong dal or toor dal sambar recipes for idli dosa,do give this a shot.You may like it.If you are looking for tomato sambar recipes without coconut and dal,please check this & this link.Lets see how to make this yummy thakkali sambar for idli.

Tomato sambar for idli

Tomato sambar for idli Tomato sambar - Thakkali sambar with coconut - Side dish for idli
Cuisine: South Indian
Category: Side dish
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Ripe Tomato – 4 nos(I used bangalore tomato)
  • Asafetida/Hing – a pinch
  • Salt – To taste
To grind
  • Grated Coconut – 1 tbsp
  • Fried gram – 2 tsp
  • Green chilly – 4 nos ( use 5 for spicy sambar)
  • Water – To grind
To temper
  • Oil – 1 tbsp
  • Mustard seeds- 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Big onions – 2 nos(slice cut)
  • Green chilly – 2 nos(slit cut)
  • Curry leaves – a sprig
  • Coriander leaves – To garnish
  • Wash and chop the tomatoes.Boil it in a bowl of water till it cooks well.Remove and let it cool.Drain the excess water and keep in a bowl.Do not discard it.Now mash the tomato using a ladle or whisk.You can also grind it in mixie to a paste if you want a clear sambar without tomato pieces.The point is tomato should be pulpy and mashed well.Slice onions.Slit green chillies and chop coriander leaves.

  • Grind all the ingredients given under “to grind” to a smooth paste.Set aside.
  • Heat oil in a kadai and splutter mustard seeds,urad dal and chana dal.Add sliced onions,slitted green chillies,curry leaves and hing.Saute for a minute.Add salt and the tomato cooked water to this and cook the onions.
  • After the onions are cooked well,add the mashed tomato and ground coconut paste.Let it boil well for few minutes.Add some water if needed.Adjust the consistency of sambar as per your wish.Garnish with lots of coriander leaves and serve hot with idli.Drizzle a tsp of sesame oil while serving.Enjoy !

Try this easy tomato sambar for a change.Tastes good with hot idli !

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January 22, 2009

Kutty Break Plz:)

Hi frnds,
Iam in my mom's place.A stay for 5 days.Not able to post any new recipes:(Miss all ur entries too:(
Catch u all next week with some new dishes from my mom's kitchen. Love u all and ur comments!! I've posted 6 different recipes for this week. plz have a look at it.Hope they'll be useful to u all!!

These are the links for the 6 recipes:-

Mini besan ladoo

Besan sambar

Veg kurma for chapati

Onion chutney/Vengaya molapdi


Rice dosa / Arisi Koozh.

THANKS for ur support and encouragement.Expecting the same in future,
Take care gals,
Bye for now:)
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January 19, 2009

Rice Flour Dosa, Rice Koozh Recipe - Easy Breakfast Recipes

Verum arisi dosa/Rice flour dosa is a very simple and easy to make breakfast recipe.I’ve given two different methods.Do refer both.

1 cup - 200ml
For batter:
  • Idly Rice/parboiled rice/Puzhunghal arisi – 2 cups
  • Salt – to taste
  • Water – To grind
To Temper:
  • Oil- 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal  -  1 tsp
  • Curry leaves – 1 sprig
  • Big onions – 2 nos(Finely chopped)
  • Green chillies – 2 nos(Slit cut)
  • Ginger – 1 inch size (finely chopped)
  • Wash and the soak the rice for 2 hrs.Grind it to a smooth paste by adding water in between.
  • Let it ferment overnight or a minimum of 10 – 12 hrs.
  • This batter should be watery.So add water before making dosa.
  • Heat oil in  a kadai and temper all the items .Now add the chopped onions , green chilly & ginger.saute till they are transparent.Add everything into the batter .Mix well.

  • Grease the dosa pan with oil and take a ladleful of batter and pour it like a thin dosa .Drizzle little oil around the dosa.. 
  • Cook it for 1 min(the sides will come out) and flip it over.Again cook for 1-2 min.
  • Remove once it gets cooked.
Hot n Crispy rice flour dosa is ready!!
It tastes divine with Tomato – channa dal chutney.
DSC00766 DSC00765
ALTERNATE METHOD (Instant Rice Flour Dosa)_
The above said dosa can be done using ready made rice flour instead of grinding the batter.Can make dosas instantly.
The only change is , dissolve 1 cup of rice flour in 3 cups of water(add more if reqd) by adding salt(make sure there are no lumps).Add half a cup of buttermilk.If it becomes too watery add rice flour and vice versa.
Now add all the tempering items as mentioned above and make dosas.The Problem is that dosa may get cracked and looks dry (BUT IT DEPENDS ON THE QUALITY OF RICE FLOUR).


Whenever we have this dosa as a dinner or breakfast, we prepare mor koozh with the same batter for my husband.My husband just loves it:)Its very easy .Even children likes this very much:)U can try this for the children who are really lazy to chew;)Bachelors can also experiment it!!

  • Rice flour batter – 1 cup
  • water – 4-5 cups(depends)
To temper:
  • Oil – 1 tbsp
  • Mustard seeds- 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Asafetida /Hing-1/2 tsp
  • Curry leaves – 1 sprig
  • Red chilly – 2 nos(pinched)
  • Coconut oil – 1 tsp
  • Heat oil in a kadai and add the tempering items one by one in the same order.Add 1/4 tsp of hing to it.
  • Now add the water and bring it to boil.Pour the batter into it.
  • Stir it well so that no lumps are formed.Check for salt. Add 1/4  tsp of hing.

  • Cover cook it for 5 – 10 mins by stirring in between.Once it gets cooked,it will leaves the sides of pan & it becomes thick.Remove the kadai and add the coconut oil .
  • Let it cool a little and serve warm!!

ALTERNATE METHODS (Instant Rice Flour Koozh)
  1. This koozh can be done with ready made rice flour.Same everything ,except dissolve the rice flour in butter milk with the reqd salt without lumps and follow the same steps!!This we call as Mor kali/Mor koozh.
  2. Soak gooseberry size of tamarind in water and extract juice from it.Dissolve the rice flour in tamarind juice with a pinch of turmeric ,Hing and reqd salt.(For 1 cup of rice flour,big gooseberry size of tamarind is reqd).Remaining the same!!This is called PULI KOOZH.
  • Increase the amount of rice flour and add some water if it is sour.

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Rasam Recipe

There are different methods of making rasam.I learnt this from my Chithi(Aunty).. She told this recipe as brahmin rasam. Thanks to my aunty.It came out well!!
Here is the rasam,


1 cup - 200ml

  • Cooked toor dal – 1/8 cup
  • Tamarind – Small gooseberry size
  • Red chilli powder  - 1/2 - 1 tsp
  • Pepper & Jeera/cumin seeds – 1 tsp each
  • Tomato(Crush into small pieces) – 1 no
  • Curry leaves – a few
  • Mustard seeds – 1/4 tsp
  • Asafetida/Hing – a pinch
  • Coriander leaves/cilantro – to garnish
  • Oil & Ghee – 1 tsp each
  • Sugar – little to taste


  1. Roast pepper & jeera using 1tsp of ghee and coarse grind . keep it aside.
  2. Soak tamarind in water and extract pulp.
  3. Hand blend the cooked toor dal and dilute it.
  4. Heat a kadai with 1tsp of oil and season with mustard , cumin seeds and curry leaves.
  5. Add the crushed tomato , tamarind extract ,chilli powder & a pinch of hing.
  6. Bring it to boil and then add the toor dhal water.
  7. Boil for sometime.
  8. Finally add the salt ,crushed pepper,jeera & little sugar.Boil till it froth. switch off the flame.
  9. Garnish with coriander leaves.
Delicious Rasam is ready!!!

Serve hot with plain rice and ghee!!
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Onion Green Chilli Chutney - Quick Onion Chutney Recipe

onion green chilli chutney

This is a super easy onion chilli chutney with just two ingredients. We call it as Pacha vengaya chutney as its a no cook recipe. We use raw onions and green chilli to make it. It tastes divine with idli & dosa. We do this chutney at least twice in a week & this is my most favourite side dishWinking smile. In our family, we call it as “ Vengaya Molaapdi”. I learnt this from my MIL.The key for this recipe is you should keep the onions, chilli & salt in correct ratio otherwise it would taste very spicy or bitter :) If you are looking for super hot and spicy onion chutney, you must try this especially bachelors. U will love its simplicity and ofcourse its taste. This chutney tastes the best with sour dosa (pulicha maavu dosa) and hot idli Winking smile.  Lets see how to make this easy,peasy South Indian/ Tamil nadu style onion chutney for idli dosa with a video !
Spicy onion chutney - video

Vengaya molaapdi

Easy onion chilli chutney

Easy onion chutney Easy onion chilli chutney recipe with just 2 ingredients - Pacha vengaya chutney with pachai milagai. 
Cuisine: Indian
Category: chutney
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 2 Minutes
Total time: 7 Minutes


  • Small onions - 10 nos
  • Green chillies - 4-5 nos ( small)
  • Salt - as needed

    • Peel the onions by soaking in water for 5 mins. Coarse grind all the ingredients in a mixie without adding water(Just run once or twice-use juice/inch option).
    • Take care onions & chillies shouldn’t be grinded smooth. Transfer it to a small bowl and check for salt.
    • Mix with gingely/sesame oil and serve with dosa!!


  • U can replace small onions by big onions but tastes little sweetish.So add more chillies.Make sure u add correct quantity of salt.If salt is right,this chutney tastes great.
  • For the above recipe,use 2 medium sized big onion.
  • Some chillies may be less spicy and some may be more.So adjust accordingly.
Serve this chutney with idli & dosa adding lots of gingely oil.Tastes heavenly !
Easy vengaya chutney

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South Indian Vegetable Kurma For Chapathi - Mix Veg Kurma

This is a very simple South Indian style veg kurma recipe for Chapathi. I learnt this from my mom..Whenever I pack variety rice(lemon,tomato rice etc) as lunch for my husband, I do chapathi with this mixed veg kurma for dinner so that I get a satisfaction of including all the veggies in his diet. Usually I add more vegetables. If you wish, you can reduce it as per your taste.

1 cup - 250ml
  1. Chopped Vegetables(Carrot,beans, potato,peas) – 1.5 cups
  2. Big onion – 2 nos (Slice cut)
  3. Ginger & garlic paste - 1/2 tsp
  4. Tomato – 1 no (Big, Chopped)
  5. Garam masala powder – 1 tsp
  6. Turmeric powder - 1/4 tsp
To Grind:
  1. Grated Coconut – 3 tbsp
  2. Green chilly – 2-3 nos or red chilly powder - 1 tsp
  3. Fried Gram – 1 tsp 
  4. Fennel seeds - 1/2 tsp
To temper:
  1. Cinnamon – 1 small stick
  2. Cloves – 2 nos
  3. Cardamom – 1 no
  4. Oil – 2 tbsp
Coriander leaves – To garnish


Step 1 : Heat a cooker base with 2 tbsp of oil and add the tempering  items  one by one. Add the onions and saute till golden brown., Add G&G paste & saute till raw smell leaves it..Add the tomatoes and cook for a minute till tomato turns mushy.
Step 2: Now add all the chopped vegetables and fry for a minute by adding the required salt.
Step 3: Add 1cup of water and pressure cook for 1 or 2 whistles. Meanwhile grind all the items given under “ to grind” to a smooth paste by adding water.
Step 4: Once the veggies get cooked , add the ground mixture to it. Let it boil for 5 – 6 mins in medium flame.Now add the Garam Masala powder and boil for another 5 mins.If the gravy is too thick, add some water.Check for salt.
Finally ,garnish with coriander leaves and serve with Chapathi.

Tastes good with dosa too..
Note: If u grind green chillies, color of the kurma will be greenish not red.. U shud add red chilli powder to get the above color Smile.

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Besan Sambar - Kadalai Maavu Sambar - Tiffin Sambar Recipe

Kadalai maavu sambar recipe
Besan sambar/ Kadalai maavu sambar is a very simple and tasty sambar recipe for idli & dosa. Ideal for bachelors and working women to prepare in busy mornings and lazy nights.We call this as Kadala maavu sambar in Tamil. Its a quick and no dal, no vegetable sambar for idli. You would have heard about Bombay chutney. This recipe is similar to that. It tastes good with chapathi too with slight variations.Check notes section for variations.

Besan sambar recipe/ Kadalai maavu sambar

Besan sambar recipe/ Kadalai maavu sambar Easy side dish for Idli dosa with besan flour
Cuisine: Indian
Category: Side dish for idli dosa
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 200ml
  • Besan – 1/4 cup
  • Tamarind – Small gooseberry size or ripe tomato - 2 nos
  • Green chilly – 4-5 nos ( slit ) or sambar powder - 1.5 tsp
  • Big onion – 2 nos(finely chopped)
To temper
  • Cooking Oil – 1 tbsp
  • Mustard seeds- 1/2 tsp
  • Urad dal – 1 tsp
  • Asafetida/Hing – 1/4 tsp ( 1/8 + 1/8 tsp)
  • Curry leaves –1 sprig
  • Turmeric powder – 1/4 tsp
  • Coriander leaves /Cilantro– 1/4 cup (finely chopped)

  • Soak tamarind in water and extract pulp from it.Dilute the besan without lumps adding required water.Set aside.
  • Heat oil in a kadai and add mustard seeds.Once it starts spluttering add urad dal, a pinch of hing and curry leaves.Add finely chopped onions, slit green chillies ( Or add sambar powder along with tamarind extract) and saute till onions become transparent. Add some water and cover the kadai with a lid. Onions will get cooked nicely.
  • Now add the besan water, tamarind extract, ( Sambar powder if using) with salt and 1/2 cup of water. Add 1/4 tsp of hing and turmeric powder.
  • Bring it to boil.Gravy may become thick. So add some water in between. It should boil till the raw smell of besan leaves off completely. Check for taste and add more salt if needed. Finally, add the coriander leaves and serve hot!!
    Besan sambar
This sambar should be watery.So add water whenever gravy becomes thick .
We should add asafetida/hing, 1/8tsp while seasoning and 1/8 tsp during boiling!!This gives the flavor for the dish!! So I mentioned twice to add hing.

If you use sambar powder instead of green chillies, color and flavor of this sambar will vary.

Note: For chapathi, we follow the same procedure but instead of tamarind extract ,we use lemon juice or tomato pieces.Gravy should be thicker than this.We add lemon juice at the end i.e. after removing from the flame.
 Delicious sambar is ready to serve hot with idli & dosa adding sesame oil !
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Besan Ladoo Recipe / Besan Laddu - Kadalai Maavu Laddu - Diwali Sweets Recipes


Diwali is fast approaching. To begin with celebration, I prepared besan ke ladoo/Gram flour ladoo( Kadalai maavu urundai in Tamil) using 2 methods. Besan ladoo is a very easy recipe but bit tricky.Generally North Indians prepare this laddu for Ganesh chaturthi but we south Indians make ladoo for Diwali and other special occasions. Roasting the gram flour properly gives you the best ,flavourful laddu.I referred tarla dalal,Sanjeev kapoor’s recipes and even vahchef’s video.The ingredients and the quantity mentioned everywhere was more or less similar. So I followed them and slightly adjusted the sugar & ghee as per my family’s liking.When I browsed for besan ladoo, I found shiny ladoos as well as the  semi dry ones like we get in Haldirams and other sweet boxes.I tried both the versions using 1/2 cup of besan and shared the same here.There is no much difference in both the methods except the place of adding ghee.In first version, I used all the ghee for roasting the flour and it yielded shiny ladoos.For the second version,i followed my mom’s moong dal ladoo method and made it dry adding less ghee comparitively.I loved both but Sendhil’s vote is for the shiny onesWinking.Whatever method u follow,roasting in very low flame for longer time is needed to make it perfect.Lets see how to prepare this yummy,easy besan ladoo/Gram flour laddu recipe using 2 methods.Enjoy making it for this Diwali and other festivals like Ganesh Chaturthi,Holi and of course for this Navratri tooHappy.Do read the do’s & don’ts before proceeding to the recipe.


DO’s & DON’Ts
  • Sieving gram flour before roasting is very important to avoid lumps.
  • Roasting the gram flour in low to medium flame with constant stirring is most important to make perfect laddu.The color of gram flour should be golden brown and not dark brown.Keep smelling every now and then to find out whether the gram flour is roasted properly.(Ask your family members for the same).Roasting takes minimum  5-10 minutes in very low flame based on the quantity of gram flour you use.Stay nearby and roast it patiently.
  • If u add all the ghee for roasting,roast till the besan starts to turn into a glossy paste leaving ghee in the kadai.Good non-stick kadai is necessary to find the besan leaving ghee.
  • Also do not add the powdered sugar when the roasted gram flour is too hot.It will make the mixture goey and u won’t get properly shaped ladoo.So its better to add powdered sugar only after the gram flour cools completely or warm.
  • There are two types of gram flour available in market.One is coarse besan and the other one is fine besan.Generally besan ladoos are made using coarse flour.But if u have fine flour,u can add a tsp of sooji/semolina while roasting the flour to get crunchy taste.Similarly Boora sugar/tegra is used instead of normal powdered sugar.But both works fine.
  • Some people add a pinch of nutmeg powder along with cardamom powder.U can do if u like.
  • Some recipes also suggest to use atta/wheat flour along with gram flour but i am not sure about the quantity.
  • You can double this recipe for making in large quantities but just adjust sugar based on your need.


Besan ladoo recipe

Besan ladoo recipe Easy besan ladoo recipe for Diwali and other festivals- two versions
Cuisine: Indian
Category: Sweet
Yields: 3-4 nos
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes

1 cup - 200ml
Method - 1 for shiny version
  • Besan/Gram flour - 1/2 cup
  • Powdered sugar - 1/3 cup(use 1/2 cup for more sweetness)
  • Melted ghee - 2.5 tbsp
  • Cardamom seeds - 2 nos
Method -2 for dry version
  • Gram flour/besan - 1/2 cup
  • Powdered sugar - 1/2 cup
  • Melted ghee - 2-3 tbsp
  • Cardamom seeds - 2 nos

  • Sieve the mentioned gram flour well by breaking the lumps.Powder the sugar nicely.Set aside.This step is common for both the method.
how to make besan ladoo
  • METHOD – 1 Heat all the ghee in a non-stick kadai and roast the cashews in low flame. Remove roasted cashews in a plate. I used badam here.
how to make besan ladoo-1
  • Add the sieved flour to the ghee and roast it well by keeping the flame very low to medium whenever required.Take care not to burn.Its better to keep the flame low and keep stirring constantly.It will turn to a paste & starts to leave the ghee.Keep roasting till u get it like a shiny whole mass as you see in the picture .The entire house smells with roasted flour n ghee.Switch off the flame and let it cool in the kadai itself.Mix once or twice in the middle.
how to make besan ladoo-2

how to make besan ladoo-3
  • After the besan is cooled completely,add the powdered sugar & crushed cardamom powder. Mix well.Your hands would do a good job here.So don’t hesitate.Mix well.Mixture will become crumbly now. Let it rest for 5 minutes. Then make tight balls and arrange. Initially balls may be goey, and improper in shape & sticking to the plate. So arrange in a polythene sheet or butter paper. When it cools down completely,u can make the balls tight n perfectly round.
how to make besan ladoo-4
  • METHOD-2,Roast the cashews in a tsp of ghee and in the same kadai,add the sieved gram flour.Roast in low flame till it changes its color to golden brown.Switch off the flame and let it become warm.Add the powdered sugar and cardamom powder.Mix well.Add hot melted ghee and mix the flour well with the ladle.When the mixture is warm,make tight balls and arrange in a plate.

Try any based on your liking. Both tastes yummy !

    • Make sure the besan is roasted well .Otherwise it would smell raw.
    • If u r not able to make balls , add 1 tbsp of more ghee and make balls.. Adding less ghee than the mentioned quantity gives dry balls.Adding too much of ghee makes the balls shapeless.It wont be firm.U can also try adding little milk to make balls but shelf life gets reduced..
    • Adjust the sugar according to your taste buds. Before shaping the balls , just taste it and add more if u need.. 

Which one are you going to try,Shiny laddo OR Dry ones ?? Batting Eyelashes

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