Welcome to Royal Dhakshin :)
Today we are making traditional dish called "Bungalow Palagaram"
We make this for our neighbourhood friends/relatives at home
To begin with take the ratio of 2 cups of Idly rice & 3/4 of Toor Dal (2:3/4)
Soak together for 1.5 hours after washing
Add green chillies & dry Chillies to grind ( to taste)
First grind the chillies & small amount of soaked mixture to ensure the chillies grind well
Then add little by little to grind (grind the mixture similar to adai receipe texture)
Make sure to wipe the sides and lids for even grinding to a coarse paste
Using this vintage earthenware we are cooking in the method of shallow frying
Pour oil to a half of each pit into the heated earthenware in low flame
Add finely chopped shallots, curry leaves & coriander leaves (more the shallots & coriander, more the taste & crunchiness)
Add pinch of Hing & Salt (to taste)
Mix well the mixture, The Consistency should be medium.
If the consistency is thick, it wont cook inside & If its thin, it take in more oil
Use normal kadai, If you don't have this type of cooking pot (you may not get the shape but taste will be similar)
Now pour the mixture into the pit once the oil is heated & start cooking...
Turn upside down to cook evenly (inside & outside) in medium flame
Once you see the cripyness & golden brown colour means the mixture cooked in the right way...
Tastes good when its crispy, cruncy & hot :)
You may use this small & thin iron rod to poke in the middle of the mixture to ensure its cooked well inside
It can be eaten without any chutneys
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