Varavarisi Recipes

Steps:

• ----------Preparationof cheedai-----------.
• Roast 2 cups of plain rice in a dry pan and sieve it coarsely.
• Also roast separately 1/2 cup of urid dal and powder it finely.
• Add required salt, hing and chilli powder to the rice and dal mixture and mix well with half cup of butter.
• If needed, add 1 cup of fresh grated coconut.
• Add enough water to make a hard dough.
• Make equal peanut-sized balls and keep it in a clean muslin cloth.
• Heat oil for deep frying and add the rice balls in portions and drain them when they are golden brown.
• Cheedai is ready to eat.
• --------Preparationof Varavarisi-------------.
• Soak kabuli chana, dry peas, whole moong dal, puff beans, English beans and black sesame seeds separately overnight.
• Wash and clean the pulses thoroughly.
• Drain the pulses and spread them separately on a clean muslin cloth.
• In a wok, fry the pulses separately when they have dried thoroughly.
• Fry the peanuts in low fire and remove the skin.
• Discard the skin of all the pulses after they have been fried.
• Now add all the fried pulses, peanuts and required cheedais together.
• Mix with the required chilli powder, salt and hing.
• Keep it in the hot sun for 1 hour.
• This can be stored for a month in an airtight container.

Steps:

• Cook the millet in 2 cups of water until water is absorbed, about 30 minutes. adding more hot water if needed. Fluff with fork and allow to steam and cool.
• In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
• Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
• Cover and refrigerate until the salad is well chilled.
• Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.