Dal Kachories

Ingredients	For 4	For 100
Black gram	115 gm	2.8 kg
Wholewheat flour	225 gm	5.6 kg
Refined flour	225 gm	5.6 kg
Coriander	a few	85 gm
Peppercorns	a few	10 gm
Cumin powder	1/2 tsp	15 gm
Coriander powder	5 gm	115 gm
Red chillies	1/2 tsp	30 gm
Salt	to taste	50-80 gm
Milk or curd to mix	55 gm	1.35 kg
Oil to fry (obsorption)	50 gm	1.25 kg

Method

1. Soak black gram overnight.
2. Crush next morning and remove the skin.
3. Add crushed pepper, coriander and powdered masala.
4. Heat a little oil and fry gram mixture on a slow fire till cooked.
5. Add salt.
6. Make a dough with both flours and milk or curds. Knead well.
7. Divide in to even sized balls, stuff with gram mixture and roll out as for stuffed parathas.
8. Fry as for puris.

Vella Appam

Ingredients	For 8
Raw rice	500 gm
Sugar	1 tsp
Toddy	250 ml
Water	50 ml
Coconut	1
Salt	to taste
Cumin	1 large pinch
Garlic (optional)	2 cloves

Method

1. Wash and soak rice. Drain and fry for a little while.
2. Pound well. Roast slightly. Sieve through a fine sieve.
3. Remove the coarser powder that remains on the sieve and to it add 1 cup water.
4. Cook together till tender.
5. Add to the sifted flour with the toddy and sugar. Knead well.
6. The mixture should be of a thick batter consistency.
7. Leave overnight.
8. Nwxt morning grind the coconut into a fine paste with cuminand garlic if used.
9. Mix with the batter, add salt to taste.
10. Set aside for one hour.
11. Heart griddle. Pour spoomfuls of mixture and spread till about 7.5 to 10 cm. (3" to 4") in diameter and 0.7 cm. (1/4") thick.
12. When one side is done, turn over and bake the second side. Sevre hot with fried meat (irachi olathiyathu) or meat curry.

Note:Half a teaspoon of granulated yeast may be used instead of toddy in which case mix yeast with a cup of lukewarm water and sugar and allow it to work for about half an hour before adding to the flour.

Doodhi Chana

Ingredients	For 4	For 100
Split bengal gram	225 gm	5.65 kg
Bottle gourd	225 gm	5.65 kg
Onoins	50 gm	1 kg
Chilli powder	1 tsp	50 gm
Coriander powder	1 tsp	50 gm
Turmeric	1/2 tsp	20 gm
Ginger	5 gm	115 gm
Green chillies	3	100 gm
Garam masala	1 tsp	30 gm
Tomatoes	50 gm	1.5 kg
Fat	15 gm	250 gm
Lime	1/4	4
Coriander leaves	a few springs	2 bunches
Salt	to taste	100 gm
To temper
Fat	10 gm	200 gm
Asafoetida	a small pinch	1/2 tsp
Ginger	a small pinch	10 gm
Garlic	1 flake	5 gm
Red chilli	1	5
Cumin	a pinch	5 gm

Method

1. Heat fat and fry onion till golden brown.
2. Add chilli powder, coriander powder, turmeric, chopped ginger, slit green chillies and finely chopped tomatoes. Saute for 3 to 5 minutes.
3. Add gram and saute. Add double the amount of water.
4. Dice gourd and add to gram when it is three-fourths done.
5. When cooked, add roasted and powdered garam masala and salt.
6. Mix lime juice. Remove pan from fire.
7. Heat fat for tempering. Add whole red chillies, sliced ginger, crushed garlic and cumin. Fry.
8. Pour over gram, mix well.