Mani kolukatai

This is mostly done on the festival times during Krishna Jeyanthi and Vinayagar Chaturthi.

Rice Flour - 1 cup
Water 1/2 tumbler
salt 2 pinch
cooking oil

For Poornam:
Urud Dhall- 1/4 cup
Toor dhall - 1 1/2 tbsp
Dry chilies - 2-3

For seasoning :
Mustard adn urud dhall
Red chillies - 2
curry leaves
cooking oil
salt and hing

Method :
1. For poornam : Soak urud dhall and toor dhall for 20 mins and grind them with red chilli and salt. Now pour this to a idly plate and steam and cool it. scramble it into podimas and keep aside.

2. In a Vok, add water, salt and 2 spoon of oil and wait for it to boil, when its boiling add the rice flour gradually and mix it to form a dough in slow flame.Now cool it and make small balls and steam once again it.

3. Heat oil in a kadai, temper the curry leaves, mustard seeds, red chilly and hing and put the poornam and saute it.then Add the kolukattais and mix well. keep stirring for few mins and serve.