Wednesday, August 31, 2011

Channa Sundal - Kondakadalai Sundal Recipe | Vinayagar Chaturthi Recipes

Channa Sundal Recipe
Chana sundal is a savoury snack traditional made for vinayagar chathurthi.....We usually make sweet modakam(pooranam kozhukattai), savoury kozhukattai, channa sundal and ellu urundai now. The internet at home has gone down for the past 2 days and am feeling sick, just came to a near by browsing center to post this :) Hopefully my net should be back atleast for the next post....keeping fingers crossed.
Channa Sundal Recipe

Chana Sundal Recipe - Ingredients

Chana Sundal Recipe
Preparation Time : 5 mins + overnight chana soaking time | Cooking Time : 15 mins | Serves : 2
Recipe Category: Snack| Recipe Cuisine: South Indian

Channa - 1 cup
Coconut - 2 tbsp
Salt - to taste

To temper:

Mustard seeds - 1 tsp
Urad dal - 1/4 tsp
Red Chillies - 2
Curry leaves - few


  1. Soak channa overnight atleast for 8 hours. Pressure cook until soft for atleast 5 to 6 whistles and set aside.Heat oil in a pan - add the ingredients under 'to temper' and allow it to crackle. Then add the cooked channa and mix well with the tempered items.
    How to make channa sundal - Step1
  2. Add required salt then coconut , give it a quick stir and switch off.
    How to make channa sundal - Step2
When I saw these thonais(the cup holding the sundal) at Nilgiris the first thing that striked me was to make channa sundal and click with it. Sometimes yes the props hold more attention than the main dish to me :) I am sure most food bloggers will agree with me.
Channa Sundal

My Notes:

  • You can even boil the channa instead of pressure cooking, but I prefer the pressure cooking way.
  • While pressure cooking channa adding salt takes time to cook so I always add it while tempering.
  • You can use the same method for cooking green gram,mocha kottai or even channa dhal which makes a variety for navaratri sundal recipes.
Kondakadalai Sundal
Written by: SHARMILEE J
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Monday, August 29, 2011

Ulundu Kozhukattai Recipe - Uppu Kozhukattai | Ganesh Chaturthi Recipes

Ulundu Kozhukattai Recipe
Its  ulundu kozhukattai recipe for vinayagar charthurthi special this week. I am excited about the long weekend coming up have so much plans right from cooking, relaxing, spending time with family and shopping so am very much looking forward for it. You can check the modak(pooranam kozhukattai) sweet version kozhukattai here (have updated with stepwise) which I posted last year so I'm posting savoury kozhukattaiai this year.
Ulundu Kozhukattai Recipe
The stuffing is simple and flavourful that it can get over in a jiffy by itself :) I always make the stuffing ready after that making kozhukattai outer dough is just a breeze.Savoury modaks are ready to be served. Tastes best when served hot or warm. We make both sweet and savoury kozhukattai and I luv both :)
Ulundu Kozhukattai Recipe
Ulundu Kozhukattai Recipe

Ulundu Kozhukattai Recipe - Ingredients

Preparation Time : 40 mins | Cooking Time : 20 mins | Makes : around 20
Recipe Category: Snack | Recipe Cuisine: South Indian

Urad dal(ulutham paruppu) - 1/2 cup
Green chillies - 2 to 3
Turmeric powder - 1/4 tsp
Coconut - 2 tbsp
Salt - to taste

To temper:

Mustard seeds - 1/2 tsp
Hing (Perungayam ) - a pinch
Curry leaves - few
Turmeric powder - a pinch

For the outer covering

Rice flour(Idiyappam flour) - 3/4 cup
Salt - to taste
Water - as required to form a dough


  1. Soak urad dhal for an hour. Drain water and grind it with green chillies very coarsely. Just run the mixer once or twice to make it coarse. Do not make it pastey. Set aside.
    How to make ulundu kozhukattai - Step1
  2. Steam the urad dal mixture for 7-10mins.Cool down and crumble it with ur fingers,set aside.Now heat oil, add mustard seeds let it crackle then add curry leaves,turmeric powder and hing.
    How to make ulundu kozhukattai - Step2
  3. Simultaneously boil water till it starts bubbling vigorously.Add salt and boiling water to rice flour little by little and mix it with the help of a laddle. Mix it till it gathers to a smooth dough. Allow it to cool for 2-3 mins then knead once with your hands to make a smooth dough but it will be slightly sticky.Keep aside.How to make mothagam - Step4
  4. Next add the coarsely grinded urad dhal green chilli mixture and saute until it becomes dry and raw smell completely leaves, it may take 7-10mins. Add required salt. Then add coconut mix well and switch off. Now your inner stuffing is ready.Grease ur hands with oil make small lemon sized balls.How to make ulundu kozhukattai - Step3
  5. Then flatten it slightly thin (or make it as cup) then add a tsp of ulunthu stuffing / filling and seal it as shown below.Repeat this until the entire dough finishes. This is the easiest method I am following till date :)
    How to make ulundu kozhukattai - Step4
  6. Press the ends and seal it completely and make the design by pressing ur thumb. You can also make designs with fork or use readymade shapes.Steam the kozhukattais for about 10-12mins or until the outer cover turns shiny which shows the kozhukattais are done.
    How to make ulundu kozhukattai - Step5
Ulundu Kozhukattai Recipe
The stuffing can be anything sweet too like coconut channa dhal stuffing or sesame jaggery, it tastes good too. Uppu Kozhukattai

My Notes:

  • There are few other ways to make savoury kozhukattai too even without filling. Just make the kozhukattai balls, steam it then temper it with the above said items which is called ammini kozhukattai.
  • Be very careful to run the mixie just once or twise else the urad dhal will get pastey.
  • You can either use homemade rice flour or riceflour that we get in shops, the fine variety thay call it as idiyappam flour.
Ulundu Kozhukattai Recipe
Written by: SHARMILEE J
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Friday, August 26, 2011

Baked Bread Rolls - Healthy teatime snack | Healthy Diet Plan #4

Hope you are enjoying this series as much as I do, please be a part of the voting poll on the sidebar. Its a short break now...No no! I am not taking a break, only this series is taking a short break, will resume this series by next weekend with the remaining teatime drink and a dinner idea. It is sure better than the deep fry way.

Baked Bread Rolls Recipe

Baked Bread Rolls Recipe
  • Wheat Bread - 5 slices
  • Ghee / Oil - 2 tsp
For the stuffing:
  • Onion - 1 finely chopped
  • Potato - 1 medium sized
  • Carrot - 1
  • Peas - a handful
  • Turmeric powder - a pinch
  • Fennel(Sombu) powder - a pinch (optional)
  • Ginger garlic paste - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Garam masala powder - 1/4 tsp
  • Coriander leaves - 1 tbsp chopped finely
  • Oil - 1 tsp
  • Salt - as required

Baked Bread Rolls Recipe
Method :
For the stuffing :
  1. Cube the veggies and pressure cook them with water and turmeric powder until soft. Keep aside. Mash the potatoes well and combine it with other veggies.
  2. Heat oil in a pan, add sombu powder, ginger garlic paste, saute for 2mins. Then add chopped onions saute until slightly browned. Then add the veggies, chilli powder and garam masala powder, required salt and give a stir.Sprinkle little water just for the masalas to combine well with the veggies.
  3. Cook covered for 5mins, giving it a stir inbetween.Switch off and garnish with coriander leaves.Now the stuffing is ready.
Baked Bread Rolls Stuffing Recipe
For the bread rolls:
First cut the sides of the bread for the 5 slices. Then roll slightly using a chapathi roller, cover it with a wet muslin cloth and keep aside for 5-10mins.Then add the stuffing inbetween, add water at the edges and seal it.

Baked Bread Rolls Step1
Seal it completely on all sides.As I used wheat bread it was a bit difficult to roll it as it was very small too. Try to use sandwich sized breads so that rolling is easier, mine was normal bread.

Baked Bread Rolls Step2Apply ghee evenly on all sides. Meanwhile preheat oven at 200 deg C for 10mins and bake it at 200 deg C for 15-20mins or till the rolls turn golden brown. Check inbetween and turn over if required. Serve it with tomato ketchup the best combination.
Baked Bread Rolls Step3
My Notes:
  • The timing differs from oven to oven so check exactly after 15mins then proceed with remaining 5mins.
  • If you feel uneven cooking, you can turn over in between like what I did.
  • If you want you can add more ghee or butter as per liking.
  • The stuffing can be of your choice, you can use mushroom, paneer, corn etc.
Baked Bread Rolls Recipe
Written by: SHARMILEE J
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Thursday, August 25, 2011

Fruits Custard (Fruit Salad with Custard) - Healthy Dessert | Healthy Diet Plan #3

Fruits Custard or fruits salad with custard is a very delicious dessert with the creamy texture of the custard and crunch of the fruits in between. This is very easy to make even at the last minute when guests arrive so here is my healthy dessert idea.
Fruits Custard Recipe

Fruits Custard / Fruit Salad with Custard Recipe

  • Milk - 1.5 cups
  • Fruits - 3/4 cup
  • Custard Powder(Vanilla flavoured) - 1 tbsp
  • Sugar - 3 tsp
For fruits I used a mix of apple,banana,watermelon,orange and pomegranate

Fruits Custard Recipe
  1. Chop the fruits into cubes and keep it ready. Boil the milk , keep aside to let it cool.
  2. In a small bowl take 1/2 cup of milk, add custard powder mix it well without any lumps. Keep aside.
  3. Heat the remaining milk, give it a boil then add the custard milk mixture, sugar and mix well. The mixture will start thickening so be very careful and keep stirring till a creamy consistency is formed. The custard will get thickened on refrigerating also so the consistency should be a bit runny.
  4. Switch off, cool down the custard for 5mins and then add the fruits and mix well. Your fruits custard is ready. Chill it for few mins then serve it.
Fruit Salad with Custard RecipeMy Notes:
  • If your custard becomes thick, add little more milk.
  • You can skip sugar and have it with the natural sweetness of the fruits.
  • As I made this some 3months back I didnt get mangoes. Mangoes will sure give a nice flavour to the custard.
  • Use fresh cut fruits and serve it fresh.
Fruit Salad with Custard Recipe

Written by: SHARMILEE J
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Tuesday, August 23, 2011

Pumpkin Sambar and Cabbage Poriyal - Easy Lunch Menu | Healthy Diet Plan #2

This is one of the easiest and comforting meal I could think of on a lazy noon. My hubby loves cabbage so its a total yes yes when it comes to cabbage. So this is lunch menu for a hearty, comforting and healthy lunch. So whats next?! its going to be dessert time - fruits salad with custard, stay tuned :)
Cabbage Poriyal Recipe
Pumpkin Sambar Recipe

  • Toor dhal - 1 cup
  • A small lemon sized tamarind ball - 1
  • Shallots(Chinna vengayam) - 3 to 4
  • Tomato - 1 large
  • Turmeric powder - a generous pinch
  • Sambar powder - 1 tbsp
  • Vegetable of your choice - I used pumkpin (4-5 cubes)
  • Coriander leaves - 1 tbsp chopped
  • Salt - to taste
To temper :
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dhal - 1/2 tsp
  • Fenugreek seeds - 1/2 tsp
  • Curry leaves - few
  • Hing - a generous pinch

Pumpkin Sambar Recipe
  1. Soak tamarind in 1 cup water for 15mins, squeeze the thick pulp out and keep aside.
  2. Pressure cook toor dhal with 1.5 cups of water until mushy.Smash it well once and keep aside.
  3. In a pan, add oil temper mustard seeds, urad dhal once they crackle add fenugreek seeds, curry leaves and hing. Now add onion and tomato saute until raw smell of tomato leaves. Now add the veggie(pumpkin) saute it slightly.
  4. Now add the smashed dhal, add turmeric powder, sambar powder, required salt and mix well. Allow it to boil for 5mins then add tamarind pulp mix well.
  5. Allow this to boil for 10mins until the sambar starts thickening. Switch off and garnish with coriander leaves.
Pumpkin Sambar & Cabbage Poriyal Recipe

Cabbage Poriyal Recipe:

  • Cabbage - 1/2 from a medium sized cabbage (chopped finely)
  • Onion - 1/2 chopped finely
  • Grated coconut - 1 tbsp
  • Salt – to taste
To temper :
  • Oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Jeera - 1/4 tsp (optional)
  • Urad dhal - 1/2 tsp
  • Green chillies - 1 slitted
  • Curry leaves - few

Cabbage Poriyal Recipe
  1. Heat a pan with oil, add mustard seeds, urad dhal, jeera allow it to crackle. Now add green chillies and curry leaves, saute for a minute.Add onions saute for 3mins.
  2. Then add grated cabbage, saute for 2mins. Sprinkle little water (do not add more water as cabbage will let our water by itself) and cook keeping lid closed until cabbage gets cooked and becomes soft.Add required salt.
  3. After few mins say 5-7mins the water would have evaporated completely and the cabbage would have turned soft and dry.
  4. Add coconut give a quick stir and switch off.
Cabbage Poriyal RecipeThis was my lunch menu a few weeks back. Rice , pumpkin sambar, cabbage poriyal and mango patchadi

My Notes:
  • For cabbage poriyal, you can also add a tbsp of cooked moong dhal.
  • I sometimes add channa dhal for tempering too.
  • You can use any veggie for ur choice and proceed with the above recipe for sambar. Saute and cook the veggie accordingly.
  • Drizzle ghee while mixing sambar with rice and enjoy a heartful meal.
Written by: SHARMILEE J
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Monday, August 22, 2011

Granola Recipe - Homemade Granola(Muesli) - Healthy Diet Plan #1

Though there are a mix and match of healthy recipes in this space I wanted to go for a week healthy...... So whats up for the coming days - For a week, I will be posting healthy diet recipes which will comprise of a breakfast, lunch, dessert, teatime drink, a snack and ending up with a dinner idea so its going to be 6 recipes for this series . How does that sound?!

So am starting off with my favourite breakfast - homemade muesli / granola. You can check out my granola bars here.These days its become very common even in india in most of homes to start off the day with healthy cereals / muesli and we are no exception to it.
Homemade Muesli / Granola Recipe

Homemade Muesli / Granola Recipe


  • Oats - 1 cup
  • Corn flakes - 1/2 cup
  • Badams - 3 tbsp (sliced thin)
  • Walnuts chopped - 3 tbsp
  • Dates - 3 tbsp (finely chopped)
  • Other dryfruits - 2 tbsp
  • Honey - 1/4 cup
  • Butter - 1 tbsp (optional)
  • Salt - 1/4 tsp

Homemade Muesli / Granola Recipe
  1. Chop all the nuts and dry fruits roughy, keep aside.
  2. In a sauce pan, dry roast oats, cornflakes, walnuts, almonds , dry fruits and nuts till golden brown or till a nice aroma comes. Keep aside.
  3. Now in the same pan, add butter let it melt then add honey and salt. Allow it boil till bubbles are seen it may take 4-5mins. Now add the toasted oats, cornflakes nuts mixture. Mix well.
  4. Allow the honey butter mixture to coat the toasted oats, cornflakes nuts mixture. It may take 2-3 mins. Switch off and allow it to cool for few mins.
  5. Bake the mixture at 200 deg C for 5 mins to make it more crispy. Cool down and store it in an airtight container. Serve it with chilled milk.
Homemade Muesli / Granola RecipeYou can also see my other healthy breakfast ideas :
Homemade Muesli / Granola Recipe
My Notes :
  • The baking at the last step is purely optional but I do this for extra crispness and this will also make the muesli stay crisp for longer - Tip from Prathiba
  • Store it in an airtight container for the crispness to stay longer.
  • Muesli is totally flexible, you can just have the cup measurement in mind and add in any nuts and dry fruits of your choice.
  • Add milk preferably cold but if you like it hot, then go ahead.
Homemade Muesli / Granola Recipe
Written by: SHARMILEE J
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Friday, August 19, 2011

Aval Urundai Recipe | Gokulashtami / Krishna Jayanthi Recipes

Aval Urundai  Recipe
Last week during a chat session, my cousin sis gave me the idea of posting homemade butter and aval urundai for gokulashtami. Though I had planned for a stepwise homemade butter post, it didnt strike me for the occassion so a big thanks to her for motivating me for this post. Butter and aval are lord krishnas favourite so here I am with this post. Hope you enjoy it as much as I enjoyed making, clicking and writing this post :)
Aval Urundai  Recipe - Restaurant style

Aval Urundai - Ingredients

Preparation Time : 5 mins | Cooking Time : 10 mins | Makes : around 10 urundais
Recipe Category: Sweet | Recipe Cuisine: South Indian

Aval / Poha - 1 cup
Thick Jaggery syrup - 1/4 cup
Elachi powdered - 1/2 tsp
Coconut grated - 3 tbsp
Ghee - 3 tsp
Cashews - 1 tsp broken


  1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked) It should be of idli batter consistency.Strain and keep aside.Make jaggery syrup
  2. The syrup should more like honey consistency.Heat a tsp ghee in a pan, add the cashews till golden brown. Set aside. Now add the coconut and roast it for 2mins without letting the color change.How to make aval urundai - Step1
  3. Rinse poha and soak it in water for 3-5 minutes. Drain water and squeeze the aval to drain the extra water.Mash it well.Then in a mixing bowl add poha along with jaggery, roasted coconut, ghee fried cashews, elachi powder,remaining ghee and mix well.How to make aval urundai - Step2
  4. Grease your hands with ghee and Make lemon sized balls, your yummy aval urundai is ready to be served.
    How to make aval urundai - Step3
  5. Your aval urundais are ready!
Can you see my kutty krishnar walking towards his favourites aval and butter in the above pic? :) Blogging has made krishnar come into our homes well in advance :)
Paneer Butter Masala Recipe - Restaurant style

My Notes:

  • Choose clean jaggery as we are adding it powdered we cant filter the impurities.
  • You can even add jaggery syrup if you prefer.
Poha Ladoo Recipe
Written by: SHARMILEE J
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Wednesday, August 17, 2011

Uppu Seedai Recipe / Uppu Cheedai / Salt Seedai Recipe

Uppu Seedai Recipe

Pictures updated !!           

Uppu Seedai / Uppu Cheedai / Salt Seedai - Easy Seedai Recipe with stepwise pictures  - Learn how to make uppu seedai with easy tips to avoid bursting of seedai! 

Uppu Seedai is a delicious crispy snack made special for Gokulashtami.I am trying uppu seedai and vella seedai for the first time in my life.Uppu Seedai or also called as Salt Seedai is a traditional South Indian Snack made for Gokulashtami festival!When I told the idea of making uppu seedai to amma, with a eyebrow raised she warned me not to as she had heard so many bursting disaster stories. But seeing my excitement gone down in seconds, she gave her binding book(old recipes in papers binded together to form a recipe book) and asked me to try it from there as it was well explained with tips too.After putting mittu to sleep, I read it atleast thrice and had the feeling of reading for exams yes I almost memorised the recipe and the tips :) The next day morning I made the rice and urad dhal flours ready as I wanted to make it from the scratch.Check vella seedai recipe here

I reserved the bursting part he he I mean making seedai and the clicking part to the weekend. I put some 4 balls and went out of the kitchen for few seconds, peeped out to see whether any disaster happened. My seedais popped out beautifully with the golden color, no splits no bursts - I felt like shouting Yayy!! my first seedai attempt is a success....:) The small pebbly balls is no more a terrorist bomber to me ;)
Again a new risky recipe learnt just for blogs sake and to share it with you all and am sure this is going to be my keeper. I have given few tips in my notes section to avoid bursting, hope this helps!
As this is the first time I am making seedai, I wanted to make the flours  from the scratch and it was worth the effort made. I made the flours 4 days before making seedai so the flours can be made in advance too. My favorite is vella(jaggery) seedai.....

Uppu Seedai Recipe

Uppu Seedai Recipe - Ingredients

Preparation Time : 2hrs flour processing time | Cooking Time : 30 mins | Makes : 2.5 cups
Recipe Category: Side dish | Recipe Cuisine: South Indian

Raw Rice -1.5 cups
Urad dhal - 2 tbsp
Coconut grated - 2 tbsp
Butter(at room temperature) - 3 tbsp 
Sesame seeds - 1 tbsp
Salt - to taste
Oil - as required to deep fry fry

For making with readymade flours

Rice flour(fine variety) - 1 cup
Urad Dal Flour - 1 tbsp
Coconut grated - 1 tbsp
Butter - 2 tbsp
Sesame seeds - 1/2 tbsp
Jeera - 1/2 tsp(optional)
Salt - as required
Oil - as required to fry

NOTE : If you are using the second set of ingredients(readymade ones) then sieve it well,roast it and follow from the step3.I personally haven't tried it with readymade flour but have given the measures from the recipe book.


  1. First rinse raw rice twice, and soak it in water for 2 hrs. Then spread the raw rice in a soft towel to absorb the excess water, Leave it aside for 30mins.Then grind it to a fine powder.
    How to make uppu seedai - Step1
  2. Sieve the flour.. Add the remaining coarse powder to grind in next batch and grind it again and then sieve it. The powder should be very fine.Roast the flour till you see steam coming out from the flour,Set aside to cool.Meanwhile dry roast urad dal to golden brown.
    How to make uppu seedai - Step2
  3. Grind it to a fine powder and sieve it.Roast the flour till nice aroma rises and set aside to cool.
    How to make uppu seedai - Step3
  4. Now mix both the rice and urad dhal flour and sieve it once more .Now your flour for making seedai is ready. In a mixing bowl add the flour mixture with butter(melt it), sesame seeds,coconut and required salt mix it well once to even mixing.
    How to make uppu seedai - Step4
  5. Add water slowly and mix well to form a soft pilable dough.Then roll small balls a round bigger than peas and arrange it in a clean cloth. Dont roll them tightly just pinch , roll them once and put it on the dry cloth or newpaper. Let it sit for 15-20mins for the moisture to leave. Prick a single hole in each ball with a toothpick or pin if you want to more cautious.
    How to make uppu seedai - Step5
  6. Heat oil,when its hot - add the seedai balls in batches.Keep the flame in low medium and fry till golden then drain it in a kitchen towel or tissue paper. Don't be tempted to take it in lighter shade then the inside would not have been cooked - my first batch was like that so I made sure to fry the rest till golden and they were crispy and perfect.
    How to make uppu seedai - Step6
Allow it to cool and store it in an airtight container.

My Notes:

  • Make sure to sieve the flours.Add the remaining coarse flour to the next batch grind it then sieve repeat this process.
  • If you have your flour smooth and very fine then your seedais will be smooth else it will be slightly coarse textured.
  • You can use butter at room temperature or melt the butter as I did.
  • You can even give the flour to mill and grind it if you are doing in bulk.
  • Pricking step is optional. I did it randomly when I tried it for the first time but now the have updated the pics and now I didn't do this but still it was perfect.
  • Make sure both the flours are sieved well before use.
  • Roll the balls very smooth but gently not tight so that no splits are shown outside.
  • Do not attempt to make bigger balls, for proper cooking inside make small balls a slightly bigger than peas.
  • If you feel your coconut is moist then dry roast in tawa for few mins and then add it. I added it raw only.
  • You can even add 1/2 tsp jeera along with sesame seeds.
  • If your flame is high then your seedais will not cook evenly and will have brown shades here and there, the browning and cooking will not be even.
  • If you get small bubbles and if your seedai is looking dry on the outside then butter is not enough, so measure and follow the quantity as mentioned above.
Uppu Seedai Recipe

Reasons for seedai bursting and tips to avoid them:

  • The moisture or air trapped inside the balls will make the seedai burst so pricking with holes with a needle and resting it in a dry cloth for 30mins were the tips given by my friends brahmin neighbour. And as its the first time I patiently pricked holes for most of the balls :)
  • If the rice and urad dhal flour are not grinded and sieved well they will end up having small grains inbetween which will cause the seedai to burst. So make sure both the flours are sieved well and are very fine.
  • Do not roll the balls tight, do them as smooth and gentle as possible. If you roll it tight then air bubbles might get trapped inside making them to burst. Also dont expect to get perfect rounds just pinch roll and allow it to rest.
Seedai Recipe
Written by: SHARMILEE J
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