Maavu urundai

Ingredients:

For the flour

• Paasi paruppu (Green gram dhal) - 1 kg
• Raw rice - 1 cup

To make the urundai

• Flour - 1 cups
• Ghee - 1/2 cup
• Sugar - 1 cups

Method:

Dry roast the dhal in a kadai. Take care that it is not overly roasted. Initially keep in high flame and keep stirring, then simmer it. Roast till the smell of the dhal begins to disperse in the air. When you over roast to brown color the taste of the final dish goes bad. 

Same way roast the rice also. 

Now cool it and give in a shop and get it ground to a fine powder.

See to that it is only rice and not any other ingredients was run through the machine, as that flavor or color may be imparted on the maavu urundai flour. Its always better you take 1/2 kg of rice and run through the machine before grinding the flour for maavu urundai.

Once ground to a fine powder, Sieve it in a sieve to a fine powder.

Once cooled and air dried put it in an air tight container and store for later use.

Take one cup of the flour in a basin. Grind sugar to a fine powder in a mixe and measure one cup. Now sieve the flour and sugar together so that they blend well. Heat the ghee slightly. Sprinkle spoon full of ghee in a small area of the flour and rub gently. Gather the flour with the ghee and press to make a ball. Repeat this for the remaining flour.

Store the urundais made in an air tight container.

Note: Making maavu urundai may seem easy, and yes it is actually easy but one have to be very careful while roasting the dhal and rice, and see to that rice has been ground in the machine before you grind the flour. And do not pour the ghee all together. You should not make it as a chapathi dough as it will not form a firm round ball if the ghee is too much as the ghee melts the shape may keep changing. So you have to only rub the fat in the flour. Gather the flour and make a ball.