Kitchen Champions

Kayalu: Take a vessel and keep on the stove and pour water, salt to taste, one spoon ghee. Leave it for boiling. (1 portion of Rice Flour: 1 1/4 portion of water) After boiling, pour a said portion of rice flour and stir immediately and swiftly. Then switch off the stove. Keep aside. Allow it to cool. Prepare dove which should be soft and non-sticky. In order to get that soft, sprinkle water and do it. Make small balls from the dove and make it as a bowl-shaped cups. Fill the cups with either Noogulu poornam or Thenkai poornam into it. Close the cups in the shape you like. Either plain or wrinkled one. Now, cook this raw kayalu in steam for about 15minutes in sim flame. Spread a clean wet white cloth on the kayalu plate before placing it for steam cooking. Poornam: nugulu should be fried in a pan until it becomes golden brown colour. Allow it to cool and add Bellam equal portion of the nugulu and grind in a mixy. Second, mix thenkay thrumulu and sugar in a pan in the ratio of 1 : 1/2. Heat it until the sugar melts down. Soak pappulu for an hour. Then grind them with other ingredients said above. Grind a bit granular. Make idli on the usual plate as usual. powder it after cooling and then add idli podi and manchi nuna ( gingli oil) mix to serve along with kayalu.