Ingredients:

Peanuts – ½ padi

Fried poppy seeds – ¼ padi

Cardamom powder – ½ palam

Copra – 5 palam

Semolina – ½ padi

Ghee – 1 palam

Salt – ¼ rupee coin size

Brown sugar – 30 palam

Method:

● Grind both peanuts and fried poppy seeds into a thin powder. Mix cardamom powder, dessicated coconut or copra 5 palam, brown sugar 30 palam in the groundnuts, khus khus mixture and grind again. This is called somasi kaja.

● Knead wheat/semolina ½ padi and hardened ghee 1 palam by pouring water or milk. Set aside in a coated vessel for 15 minutes.

● Grind the ghee 1/8 palam and salt in a grinding stone, mix the semolina kneaded above and turn it until it becomes soft like cotton.

● Put unmelted ghee 5 palam and finely ground rice flour 5 palam in a coated vessel and knead it in a circular motion. This is called Saadi. Divide the semolina into 12 equal parts and keep it in a leaf and close it. Put ghee ½ veesai in a vessel and boil it. Take 2 balls of the semolina.

● Make small papads out of it by pressing the balls flat. Take a little saadi and keep it on the papad and close this with another papad. Roll it lengthwise and cut it into four pieces. Make both the edges sharp and round it together and make papad shapes.

● Keep the gaja 2 and ½ palam inside the papad, seal the edges with a wet cloth and press it with the thumb. Cut the excess portion with a cutter. Put the papad in the boiling ghee and pour the ghee on top of the papad. When it rises above turn it around. Repeat the process for the rest of the balls also.