750 grammes
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Posted on by Lakshmi Vasanth


Ingredients : Nendra Pazham – 1 no

                     Maida – 1cup

                     Dosa batter – 1ladle

                     Soda – 1/4tsp

                     Turmeric Pd – ¼ tsp

                     Sugar – 3tsp

                      Salt to taste.

Method : Take the Dosa batter in a bowl add the maida ,turmeric pd , sugar, salt mix well now add water to this. It should be little thick than the bajji batter. Keep aside for ½ an hour.

Slit the banana into half cm thickness as shown in photo.

Keep oil for frying . Add the soda to the batter and mix well. Dip the Nedra pazham and deep fry in the oil which is kept in medium heat. Remove golden brown.

Note : Nendra pazham should not be over ripe. They should be stiff ones

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Posted on by Lakshmi Vasanth


Ingredients : Maida -2 cups

                     Salt – as required,

                     Oil -2 tblsp

                      Rava-2 tblsp

Stuffing  :    Potatoes-4 nos

                    Salt - as per your taste

                    Onion – 1 no

                    Green Chillies- 4 nos

                    Ginger – 1tsp

                    Garlic – 1 tsp

                    Garam Masala – 1tsp

                    Coriander leaves- 1 handful finely chopped ,

Method : Take maida & Rava with salt add the oil and mix well then slowly add water and make a stiff dough. & set aside for 15 min

For the stuffing:-Boil & peel the potatoes & mash it. . Finely chop the Onion and take a bowl and and to this now add green chillies, ginger, garlic, coriander leaves. Mix well - now add the potatoes and salt, garam masala mix well without lumps.

Now take the dough and make chappati size balls. Roll it to a thin chappathi evenly.

Spread the stuffing evenly on the top leaving 1/2 inch border.Now carefully roll it from one end to the other. Close the other end with water application as we do for samosas.

Now hold one end of the roll cut into half inch thickness

Flatten it a little with your palm . Either dust it with corn flour and fry them or Mix 1 tblsp maida in ½ cup water for dipping the wheels. It should be watery

Keep oil in a kadai. When the flame in medium hot - add the wheels carefully one by one after dipping it the maida water. When golden brown remove it from oil & relish it with green chutney or ketchup.


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