Elladai - Traditional

Ingredients
Rice Flour - 2 cups
Puzhungal Arisi - 1/2 cups - Roast, cool, powder - Not too brown, so that Elladai also remains less brown
Kadalai Paruppu - 1/4 cup Soaked in water for 1 hour
Verkadalai - 1/4 cup - Powder to be just broken (Paatti used to say Onnum-paathiya :) - Not too brown, so that Elladai also remains less brown.
Pottu Kadalai - 1/4 cup - powder
Urad Dal Four - 2 spoons
Ellu - 2 spoons
Perungayam - 1/4 spoon
Butter - 1/3 piece
Poondu 10 pods + 10 Pachai Molaga - paste
Salt - 3/4 spoons /to taste

Preparation

1. Mix all the above ingredients well, and add water and make a thick mix.
2. Make small balls of the size of a small lime.
3. Take a thick plastic cover / milk packet cover - and apply oil.
4. Keep one ball made above, and make a thin circle with fingers from the ball.
5. Remove carefully from the plastic cover and deep fry.
6. Store in a air tight container.
7. Tasty Elladai is ready to enjoy.

Tip : Oil should not be over heated, then they could turn black, or very low heated, so they are not crisp.  So first test one or two and then maintain the heat in the required setting.