Vermicelli Sooji Halwa Dumplings / Semiya Bombay rava Boorelu

Ingredients

Vermicelli - 1 cup

Sooji - 1/2 cup

Jaggery - 1 1/2 cup

Boiled milk - 2 1/2 cups

Dosa batter according to balls

Ghee - 2 tsp

Oil to fry

Dry fruits chopped & elachi powder

Method

1. Heat ghee in a pan add vermicelli and roast it. Transfer it to another plate.
2. To the same pan add sooji and roast. Transfer vermicelli to the pan.
3. Add boiled milk and let it cook on low flame. Then add jaggery and mix well.
4. Mix until it becomes thick. Turn off the stove. Add dry fruits & elachi powder and mix well.
5. Let it cool. Divide into balls and dip into the dosa batter. Deep fry in oil. 
6. Transfer it to tissue paper.

Potato Stuffing Mirchi Bajji

Ingredients

Mirchi chillies

For the batter

Besan – 1 cup

Rice flour – 3 tsp

Ajwain – 1 tsp

Turmeric powder – a pinch

Baking soda – a pinch

Salt to taste

Preparation

                        In a bowl add all ingredients. Adding water, prepare medium thick batter.

For the stuff

Boiled & mashed potato – 1

Chopped onion – ¼ cup

Red chilli powder – ½ tsp

Chopped coriander leaves – 2 tsp

Curry leaves – 4 leaves

Cumin seeds - ¼ tsp

Garam masala – a pinch

Lime juice – 2 tsp

Oil – 1 tsp

Salt to taste

Preparation

1. In a pan add oil. Add cumin seeds, curry leaves. Allow them to splutter. 
2. Add onion and mix for 2 mins. Add mashed potato, chilli powder, salt, coriander leaves and mix well. 
3. Now add lime juice and mix well. Allow them to cool.                          

Method

1. Wash and dry the chillies. With a knife make a vertical slit in the middle of chillies on one side. 
2. Insert the spoon and pluck the thick white vein in the middle along with the seeds. 
3. After prepare the chillies, start filling with potato mixture. 
4. Heat oil on medium high. Dip the stuffed chillies in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. 
5. Remove to a paper towel. Serve.