PINEAPPLE PACHADI - KERALA STYLE

    Pachadi/Kichadi is a must-have item in the long list of side dishes served in a Kerala Sadhya or in a Vazhaiyilai Virundhu. A mixture of Raw vegetable or a fruit in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Pineapple Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  In this recipe, Pineapples are cooked along with Coconut Paste & Curd and tempered with mild spices. This is a quick recipe and can be added up into your long list of Sadhya Dishes.

    Pineapple Pachadi is a typical Kerala Dish, prepared with fresh or canned Pineapples.  It's best to use fresh pineapples, as they impart a wonderful flavour & the needed essence into this dish.  If you cannot get hold of fresh Pineapples, canned ones work best too.  Canned pineapples tend to get softer when cooked, so cook Canned pineapple briefly.

    When it comes to a Kerala Sadhya, Kichadi/Pachadi is a must-have item in the long list of dishes served in an elaborate Banquet or the so-called Sadhya.  Pineapple Pachadi or Kaithachakka Pachadi has taken a special place in Kerala Sadhya due to its mild sweet nature, it naturally imparts into the dish.  Overall, a Kerala Sadhya is served with dishes prepared to balance all taste notes & keeps in mind the ability to digest the food after an elaborate meal.  Not to spare this dish for a Sadhya alone, when you are in the mood for something tantalizing, this Pineapple Pachadi is sure to appease your taste buds.  For a simple Lunch Menu serve this Pineapple Pachadi with Rice.   


For more recipes for SADHYA, click here...

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes


For more Recipes FROM GODS OWN COUNTRY - KERALA, click here...

HOW TO MAKE PINEAPPLE PACHADI - KERALA STYLE

PINEAPPLE PACHADI - KERALA STYLE

INGREDIENTS:

For Pineapple Pachadi:

To Grind:

To Temper :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/8 Tspn
Dry Red Chillies - 1 No.
Curry leaves - 2 Sprigs


For more PACHADI/KICHADI RECIPES, Click here...

METHOD:

• Cut Pineapple into small cubes.
  
• Cook the cubed Pineapples along with Turmeric & a dash of Salt until soft.
• Meanwhile, grind the ingredients mentioned under "To Grind" into a fine paste.
• Pour the ground Coconut paste to the cooked Pineapples and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Whisk the Curd and pour it to the above.
• Cook this on a very low flame for a few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Adjust the Salt and add a Pinch of Sugar and mix well.
• Switch off the flame.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the tempering over the Pineapple Pachadi and mix well.
• Serve Pineapple Pachadi with rice or serve it as one of the side dishes for Kerala Sadhya/Vazhaiyilai Virundhu.
  

NOTES:

• I have used Yellow Mustard Seeds while grinding the Coconut Paste.
• Adding Fenugreek is totally optional.
• Once you add Curd make sure to cook the Pachadi on a very low flame for a few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Even if you are reheating the Pachadi, reheat it on a low flame, stirring it all the while.
• Can use any cooking oil for tempering. But Coconut Oil gives an authentic flavour to the dish.
  
• Pour the tempering over the Pineapple Pachadi. 

APPLE THOKKU - APPLE PICKLE

     If you are a fan of Pickles like me, then this Apple Pickle or Apple Thokku is for you. I am so fascinated myself to try out different types of Pickles & anything in the name of Pickles. This is a spicy, tangy pickle prepared with grated Apples.  Apples suit best to be prepared into a Thokku style Pickle.  With its mild sweetness Apple Thokku is sure to tantalize your taste buds.  

    When you have loads of Apple, pickling it is one best way to use it up.  Look, who's saying this. As a Pickle lover, I may end up saying this for anything & everything.  I can see brows lifting.  Knowing me personally and if you have seen my refrigerator with lines & lines of home-made Pickles in all genres.  You can clearly understand my craze for Pickles.  As my pickle lore goes, I eat pickle as a side dish (a whole-lot) with every meal.  When it is a home-made Pickle, I can be careful enough not to add too much Salt & Oil in to it & all the time I keep the Pickles refrigerated.  And I make only a small batch at a time.  This way I am getting rid of my Guilt (I am sure I don't have any!!!) & sceptical(ANGRY BIRD) look from my daughter.

    Apple Thokku recipe is quite similar to Mango Thokku recipe.  I have just replaced Apples for Raw Mangoes & have used Red Apples in this recipe. Can use Green Apples too. Tart or Sour Apples, suits best for the recipe. Apple Thokku though it may seem to be an out-of-the-box recipe, it is certain to appease your taste buds with its spiciness, tanginess & with a mild note of sweetness.  Combine it up with Curd Rice for an utter delicacy.

For more PICKLE Recipes, Click here...


Cuisine - Tamil Nadu (Indian)
Recipe Type - Pickle
Spice Level  - High
Difficulty - Easy
Yields - 21/ 2-3Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 8-10 Minutes
Maturing Time - Immediate

For THOKKU STYLE PICKLES, Click here...

HOW TO MAKE APPLE THOKKU - RED APPLE PICKLE

APPLE THOKKU - APPLE PICKLE

INGREDIENTS:

For Apple Thokku:

To Dry Roast & Grind:

APPLE THOKKU - APPLE PICKLE

METHOD:

• Dry roast the Fenugreek Seeds on a very low flame until it splutters.
• Cool and powder it.
• Wash, Peel and grate the Apples and keep it aside(use them immediately).
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the grated Apples and sauté it on a low flame until it becomes soft & translucent.
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Tamarind Paste to the above and give a quick stir.
  
• Add Jaggery to the above.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Red Apple Thokku to cool down.
• Store it in clean & dry airtight bottles.

APPLE THOKKU - APPLE PICKLE

NOTES:

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel Apple Thokku is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Tamarind in the Pickle.
• Store the Apple Thokku in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the Apple Thokku.  It can stay good even with less oil and preservatives. 
• If stored properly, Apple Thokku can last for about 2-3 Months.

ANDHRA STYLE TOMATO PAPPU

    Anything in the name of Paruppu is devoured heads down at home. Cooking a Curry with Dhal is as often a scenario at home & to give a mild twist or try new versions of curries with Dhal/Paruppu is something I love to do.  The list of dishes & curries prepared with Dhal is long enough, which gives a variety when it comes to daily cooking. When I saw this Andhra Style Dhal recipe, I was damn sure to give it a try & all the more it was a quick fix recipe prepared with Tuvar Dhal/Pigeon Pea Dhal  Though it looked quite similar to Thalicha Paruppu Recipe which is a family favourite, the spices used in Andhra Tomato Pappu with the addition of extra Tomatoes gave a wonderful flavour & taste. We call LENTIL/DHAL as Paruppu/Parippu in Tamil/Malayalam & the same is called as Pappu in Telugu.  As this recipe is cooked along with a good amount of Tomatoes, the recipe gets to be known as Tomato Pappu.

      Tomato Pappu served with piping hot Rice & a hearty drizzle of Ghee is an absolute treat. Combine it up with your choice of Stir-fries for a complete meal.  This Tomato Pappu is a traditional recipe from Andhra/Telangana prepared with Tuvar Dhal/Pigeon Pea Dhal.  Cooked Dhal is mashed & then it is mildly seasoned with Onions, Garlic & Tomatoes & then the dhal is tempered with spices which gives additional notes of flavours to this dish.

    I usually cook Dhal in a Pressure Cooker which makes the cooking faster. And all the more it is hassle-free & I feel lot more comfortable cooking Dhal in a Pressure Cooker.  Can soak the Tuvar Dhal for about 30 Minutes if you are cooking the Dhal in a regular Sauce Pan.  Soaking facilitates fast cooking and draining out the water used for soaking helps avoid the bloating caused by certain Pulses.  I have seasoned the cooked Tuvar Dhal first and then have cooked it for a few minutes which helps the flavours to get well infused into the Dhal before tempering the Tomato Pappu.

For more Recipes with DHAL, Click here...


Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20-30 Minutes

For more Recipes from ANDHRA/TELANGANA CUISINE, Click here...

HOW TO COOK TOMATO TUVAR DHAL - ANDHRA STYLE TOMATO PAPPU

ANDHRA STYLE TOMATO PAPPU

INGREDIENTS:

For Tempering Tomato Pappu:

• Heat Ghee in a separate Pan, splutter Cumin Seeds, Fenugreek Seeds, Dry Red Chillies & Curry Leaves in it.  Let the flame be at low.
  
• Once the above ingredients have spluttered, switch off the flame and add Turmeric Powder, Red Chilli Powder & Asafoetida.
• Give a quick stir and let it get roasted in the heat.
• Pour the tempering into the Cooked Dhal and mix well.
• Serve Tomato Pappu hot with Rice and a hearty drizzle of Ghee.

NOTES:

• Andhra Style Tomato Pappu is cooked with Tuvar Dhal/Pigeon Pea Dhal.
• Can make the same recipe with Yellow Moong Dhal too.
• Cook the Dhal accordingly.
• Care should be taken while cooking Dhal in a Sauce Pan so that it doesn't get burnt at the bottom. Adjust the amount of water and cook accordingly.
• Cook the Dhal well and mash it up before adding it along with the Seasoning or cook the Dhal Al dente to suit your preference.
• Adjust the consistency of Tomato Pappu to suit your preference.

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

    I know two beautiful people who can write off their will for this heavenly Combo - Appam & Sweetened Coconut Milk.  One is my MIL and the other person is my friend Santhini.  I learnt that Santhini loves this combo during one of her visits.  I had made Appam, Chicken Curry & Stew.  But she asked whether I can make Sweetened Coconut Milk for her and serve Appam with Brown Sugar.  Since then, whenever possible I try to make this combo when she visits us.  Santhini, this is a long pending recipe for you.

    Appam being a frequented recipe at home and I often make a batch of Sweet Coconut Milk for me & my daughter too. What took me this long to post this recipe is to get it photographed. Here we go with the recipe of Easy-queasy Sweet Coconut Milk, one best combo which goes hand in hand with Appam & Idiyappam.  My first acquaintance with Sweet Coconut Milk was at Santhi Aunty's house.  She had served it with Idiyappam and the Sweet Coconut Milk was made with Jaggery & flavoured with Cardamoms.

    I usually make this Sweet Coconut Milk with Sugar and that is how my MIL usually makes & likes.  We can get easy when it comes to the sweetener -  Sugar/Jaggery/Palm Sugar.  The choice is yours. And I do not add Cardamom Powder or any other flavouring in Sweet Coconut Milk.  But traditionally the recipe calls for adding Cardamom Powder. 

    The only tedious process in making this recipe is grating, grinding & extracting the Coconut Milk.  Once the Coconut Milk is ready, the job gets easier.  Let's begin with the process, cracking the Coconut into beautiful and equal halves. (No... I cannot do it.  I have a great trouble in this feat that I need somebody to help me do this).  Lucky me, they sell it as grated coconut in local market.  So it is years I have tried to crack open a Coconut, scrap it etc., Well, talking about the tedious process - next feat is scrapping all that beautiful creamy soft flesh.  After this, the process turns out to be quicker.  Grind the grated Coconut in your food processor or a blender, squeeze and sieve it to yield creamy, thick Coconut Milk.  The freshness and flavour of home-made Coconut Milk is worth the process and all the more they have no additives in it. If you are using store-bought coconut milk or Coconut Milk Powder then you can get this recipe incorporated within no time.

For more APPAM RECIPES, Click here...


Cuisine - South Indian, Sri Lanka & Southeast Asian
Course - Side Dish
Difficulty - Easy
Yields - 11/2 Cups - 2 Cups
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 8-10 Minutes

For IDIYAPPAM RECIPE, Click here...  

HOW TO MAKE SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

 

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

 

INGREDIENTS:

For Coconut Milk:

Grated Coconut - 11/2 Cups
Water - As Required.
A Sieve or a Thin Muslin Cloth
Blender or Food Processor

For Sweet Coconut Milk:

METHOD:

For Coconut Milk: 

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

• Grate the coconut, measure & take 11/2 Cups of fresh coconut.
• In a blender or food processor, add the grated coconut along with 1/2 cup of hot water and grind it for a minute. 
• Can add 1 or 2 Pods of Cardamom while grinding the Coconut, if you want Cardamom flavour in the Sweet Coconut Milk.
  
• Pour the ground mixture into a sieve or thin muslin cloth.
• Squeeze out the milk from the ground coconut. This is the first extract which would be thick.
• You get approximately 1/2 a cup of thick coconut milk from this.
• Return the remaining coconut to the processor and add 3/4 cup of hot water.
• Grind this for a few minutes.
• Pour it into the sieve or muslin cloth and squeeze it for milk in a separate bowl. 
• This gives you about 1/2 - 3/4 cup of thin coconut milk. This is the second extract.
• Repeat the process if you need some more Coconut Milk.  The third extract would yield very thin Coconut Milk.
• We do not need very thin Coconut Milk while making Sweet Coconut Milk.

For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...

If using canned Coconut Milk - 

• Shake well and pour 1/2 of the content into a bowl and mix it along with 1/2 cup or required amount of water to make coconut milk.

If using Instant Coconut Milk Powder -

• Mix 75 Grams of Instant Coconut Milk Powder with 150 ml of warm water & make coconut milk.

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM: 

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

 

For Sweet Coconut Milk with Sugar:

• Mix Coconut Milk along with Sugar & a pinch of Salt.
• Cook this on a low flame for a few minutes stirring continuously.
• Cook until the Coconut Milk boils.
• Switch off the flame.
• Serve Sweet  Coconut Milk along with Appam/Idiyappam.
• Can serve this Sweet Coconut Milk hot or @ room temperature.
  

For Sweet Coconut Milk with Jaggery/Palm Sugar:

• Pour 1/2 Cup of Water to the Jaggery/Palm Sugar, boil this on high flame for a few minutes.
• Lower the flame, boil it for about 5-6 minutes and strain for any impurities.
• Mix melted Jaggery/Palm Sugar along with Coconut Milk & a Pinch of Sugar.
• Cook this on a low flame for a few minutes stirring continuously.
• Cook until the Coconut Milk boils.
• Switch off the flame.
• Serve Sweet  Coconut Milk along with Appam/Idiyappam.
• Can serve this Sweet Coconut Milk hot or @ room temperature.
  

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

 

NOTES:

• Using hot water yields more coconut milk. Can use normal water too.
• I use the 'extractor jar' in my Mixer Grinder to make coconut milk.  This helps me reduce the work.(squeezing through the sieve).
• For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...
• Can use Coconut Milk Powder or Canned Coconut Milk instead of fresh Coconut Milk for this recipe.
  
• Adjust the amount of Sugar/Jaggery/Palm Sugar to suit your sweet preference.
• Adjust the consistency of the Sweet Coconut Milk to suit your preference.
  

KARIKKU APPAM - TENDER COCONUT APPAM

    Appam is one favourite dish among Malayalees.  Right from a Breakfast scene to an elaborate party scene you can see an Appam served in the menu.  So is the love for an Appam for Keralites.  Needless to say it serves as a default Breakfast Menu on a Christmas & Easter day, in most of the Kerala Christian Households.  Mostly served along with the ever knotted combo of Stew or an Egg Curry with Coconut Milk or any vegetarian/non-vegetarian side dishes of your choice.  Or simply serve it along with Red Coconut Chutney, sweetened Coconut Milk or with Sugar/Brown Sugar. Some even serve Appam along with Steamed Bananas/Nendhra Pazham Puzhungiyathu  The Side dishes served along with an Appam gets vivid with taste & preferences.

    When a region is overloaded with Coconut Trees & that's Our God's Own Country - Keralam, you are intended to find quite a number of dishes loaded with Coconuts whatsoever.  Needless to say, the locally proclaimed & celebrated hooch - the one & only "Kallu/Toddy" in the region and the never ending Kallu Shappu culture.  Even you can find a wonderful Appam made with Kallu or the Toddy called Kallappam or the Appam with fresh sweet Toddy.  Toddy helps in activating the fermentation process and also yields you with a fluffy centred and crispy edges Appams.

    This Karikku Appam recipe is a simple twist given to a Kallappam, where I have used Tender Coconut Shavings & Tender Coconut Water to make this Appam Batter.  And Yeast helps to get the batter fermented.  This is a foolproof recipe. It is one best way to use the tender & sweet Coconut shavings, and it is full of flavours. Tender Coconut shavings has a natural sweetness and adds a creamy, rich taste to this Karikku Appam. Allow the batter to ferment accordingly and there you go with a perfect Karikku Appam. This recipe of Karikku Appam yields you with  soft, fluffy centred and crispy edges Appams.

For more APPAM RECIPES, Click here...


Cuisine - South Indian, Sri Lanka & Southeast Asian
Course - Main Course
Difficulty - Medium
Yields - 30-35 Appams
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 3-4 Hours
Fermentation Time - 10-12 Hours/Overnight

KARIKKU APPAM - TENDER COCONUT APPAM

• Wash & Soak the Raw Rice for about 3-4 hours.
• Once soaked, drain the Rice.
• Grind Raw Rice, Cooked Rice, grated Coconut and Tender Coconut shavings, adding little Coconut Water at a time.
• Add water as required.
  
• Grind it until it turns into a very smooth batter.
• Add the Yeast Mix to the above batter.
• Store it in an airtight container and leave it aside for another 10 - 12 hours or overnight to ferment.
• Once fermented, add Salt and mix the batter well.

• Heat the Appam pan.
• Pour a ladle full of batter into the pan.
• Swirl the pan once, in such a way that the batter spreads around.
• The centre of the Karikku Appam/ Tender Coconut Appam should be slightly thicker than the edges.
• Cover the pan with the lid and let it cook for around two minutes.
• The flame should be kept at low.
• Once the edges start to brown and the centre is cooked, the Karikku Appam/ Tender Coconut Appam is ready.
• Remove the Karikku Appam from the pan.
• Can serve with Stew, Red Coconut Chutney, Egg Curry with Coconut Milk or any Vegetarian/Non-vegetarian curry of your choice. 
• Karikku Appam/ Tender Coconut Appam tastes great with sweetened Coconut Milk or simply serve it with Sugar/Brown Sugar.
• Can also serve Steamed Bananas/Nendhra Pazham Puzhungiyathu/Nendhra Pazham cooked in Sugar Syrup along with Cloves as a side dish for Karikku Appam/ Tender Coconut Appam.
  

KARIKKU APPAM - TENDER COCONUT APPAM

BALL - A QUICK EVENING SNACK

    All these years, I was pondering through the web to find a similar dish in vain.  So I am getting into a conclusion that, this so-called BALL RECIPE is a family snack, solely owned by the Anjilamoottil alias Kanjiraparambil Family.  Though I have seen a similar recipe with Rice Flour & Coconut, a dish called Orotti, which is popular in Kanyakumari & Sri Lanka, where they call it as Pol Roti, this Ball recipe is something different from Orotti, as such.  If at all, anybody reading this recipe has already known about a recipe similar to this, hi-five!!!

    Well, it was during my initial days in my in-laws house(just after marriage... new Daughter-in-law, in an all new atmosphere... Scenario). One evening, my MIL & her sister Pearly(Aunty) asked me whether I've eaten a BALL? They said it is a snack made with Flour, Coconut & Sugar.  Okaaay... I thought it should be like those Coconut Balls they sell in Bakeries(Sun Star, Krishna Bakery etc.)  But the expression in my BIL's face confused me.  He said, wait... you are going to have a surprise.  All set and when the Ball was served, I was totally taken aback.  First, It was nowhere in the shape of a Ball, then what I guessed it to be something like the Coconut Ball, no it was not like that too.  Now, my BIL gave an all- knowing smile. Anyway, it was some inside joke within us, a joke between the daughter-in-law & the son-in-law of the family.  

    But, I should say this snack has been a frequented one in the family and my husband loves it to the core.  My MIL says, he used to stuff his pockets with this snack, while going to school. My MIL makes this for his lunch I suppose & my husband happily fills up his pockets & finishes if off even before he reaches the bus stand.  Whatsoever, this happens to be one snack loved by my kids too.  So presenting an all new tea time snack, a nadan palaharam from our own household - "THE BALL." I am writing this recipe with the thought, that the future generation of the family can remember & use this recipe at some point of time.

    Ball is a quick & simple snack which could be easily incorporated within minutes & with ingredients nothing fancy or intricate... And all the more, a healthy snack too.  It is a pancake like snack made with Whole Wheat flour, grated Coconut & Sugar. It clearly falls in between a Pancake & an Adai. These ingredients are mixed along with water.  What we need is a slightly loose dough(gooey-like) & not a batter here. But the trick is when the ratio of the Flour & water are perfect, the dough doesn't stick onto your hands & becomes easy to handle.  Then, we need to simply spread it out on a heated griddle/tawa and cook it on a low flame until both the sides turn crisp & into golden brown.  Serve it with hot Coffee/Tea as an Evening Snack, can be eaten for Breakfast too.

For KERALA NADAN PALAHARAM RECIPES, click here...

Recipe Type - Cookies, Snacks 

Difficulty - Easy 

Yields - 2 Medium-sized Balls(size of a Chapati)

Author - SM

Preparation Time - 5 Minutes

Cooking Time - 7- 10 Minutes for 1 Ball

For more SNACKS &  SAVOURIES, click here... 

HOW TO MAKE BALL - A QUICK EVENING SNACK

BALL - A QUICK EVENING SNACK

INGREDIENTS:

METHOD:

• In a wide bowl, add Whole Wheat Flour, Sugar, grated Coconut & give a quick stir. 
• Now, gradually pour in about 2 Cups of Water & make a dough out of it.
• The dough should be slightly gooey-like.  
• Perfect ratio of Water & Flour gives you a non-stick dough. (the dough doesn't stick to your hands & would be easy to handle).
• Meanwhile, heat a griddle or a tawa, smear a bit of coconut oil on it
• Once heated, reduce the flame to low.
• Gently scoop out a handful of the gooey-like dough & spread it on the hot tawa with your hands.
• Spread the dough it into a wide circle, as big as a Chapati.
• Trust me, the dough helps your hands from the heat.
• Cook this on a low flame for a few minutes & then flip the Ball.
• Cook on the other side of the Ball, until it turns into golden brown.
• This Ball is usually served as an evening Snack.
• Serve Ball hot, along with Tea/Coffee.  Can be eaten for Breakfast too.
  

BALL - A QUICK EVENING SNACK

NOTES:

• Let me take the credit of perfecting The Flour Water Ratio(1:1) for this Ball Recipe.
  
• I couldn't get the precise measurements from my MIL(one of the co-founder of this Ball recipe).
• Adjust the amount of Sugar to suit your sweet preference.
• The quantity mentioned yields you with two medium-sized(Chapati like) Balls.
• Smear the Griddle/tawa with Coconut Oil and spread the dough evenly on top of it with your hands.  Let the flame be at very low at this point.
• Then can increase the flame to medium-low & cook the Ball.
• Can drizzle a few teaspoons of Coconut Oil, if preferred.  But I personally do not do so.