Mothakam

For approx. 30 mothakams

Ingredients:
For the dough:
Wheat flour 1 cup
water
Oil 1 tbsp
salt a pinch

For the filling:
Jaggery 1 cup
Grated coconut 1 cup
green Cardamom powder 1/2 tsp
ghee 1 tsp
water 1/4 cup

oil or ghee for frying

Method:
Take the wheat flour in a bowl, salt and mix well. Add enough water to knead into a tight dough and set aside for at least 30 minutes.
Take  a pan, add the 1/4th cup water to it. Add jaggery to it and allow it to melt.
Then add grated coconut and green cardamom powder to it and mix well.
Add ghee to it.
Keep in heat till the water is evaporated and the filling is not too sticky.

For the mothakams:
Divide the dough into 4-5  big balls. Make big, thin roti shapes out of it.
With a mold or a round lid cut out small, uniform rounds.
Place 1 tsp of filling into it and bring all the ends together to the top and seal it properly without any opening.
Keep oil in a pan for frying the mothakams.
Drop few of the mothakams in oil every time and fry it.
Drain out the excess oil in a kitchen towel and serve.

Note:
The filling shouldnot be too hot while making the mothakams. Let it cool for 15-20 minutes.
Do not over fill, the mothakams, chances of coming out is there while frying.
Do not cook the filling for a long time in flame. Cook it till there is no water.
Seal the mothakams properly and see to it that there are no holes in the dough which is used to make mothakams.

Instant Lemon Sevai

Ingredients:
Lemon 1
Green chilli  chopped 2 -3
Ginger finelly chopped
roasted peanut 2 tbsp
Oil
Mustard seeds 1 tsp
Black gram dal 1 tbsp
Chana dal 1 tsp
Turmeric powder 1 tsp
Curry leaves 1 strand
Coriander leaves  finelly chopped 1 tbsp
Ing 1 tsp
Cooked Sevai 3 cups
salt to taste

Method:
The instant sevai packs are readilay available in shops. Take the required amount of sevai in a vessel. Add boiled water to it and cover it with a lid and set aside for 2-3 minutes. When it sames the sevai are cooked, sieve it and keep aside without water.
Squeeze the lemon and take the juice. Add some salt and keep aside.
In a pan, for seasoning, Add 1 tb sp of oil. Add Mustard seeds and allow it to splatter. Add Urad dal and Chana dal and let it turn light brown.
Add Curry leaves, ing. Add green chillis, ginger and fry it. Add peanuts to it. Add turmeric powder to it.
Add the cooked Sevai to it and mix well..
Remove the pan from heat. Add lemon juice with required salt and mix well.
Garnish with coriander leaves and serve hot.
Note. To enhance the flavour 1 tsp roasted ground fenugreek seeds powder can be added.

Omapodi

Ingredients
Gram flour 3 cups
Rice flour 1 cup
Annie seeds 3 tbsp
Chilli powder 1 tbsp
Salt
2 tbsp of butter
Water
Oil

Method
Soak the annie seeds in water for 30 minutes  and grind it. Filter the paste through the sieve and use only the juice.
Sieve the gram flour and rice flour together.
Add chilli powder and salt to it.
Add 2 tbsp of butter to it and mix well.
Add enough  water to make a dough of roti dough consistency.
Keep oil in a  frying pan.
Put the dough in the omapodi mold and add it to the oil from periphery (outside) to centre in circles . Fry it till light brown and remove it.
Keep it in an airtight container.

Note: When making large quantities of omapodi, donot prepare a lot of dough together. Finish one portion of the flour and mix the rest after that.