Ellu Podi/Sesame Powder

Ingredients:
Black sesame seeds - 1/2 cup
Whole black gram (with skin) - 1/2 cup
Bengal gram - 2 tbsp.
Coriander seeds - 1 tbsp.
Curry leaves - 2 sprigs.
Black peppercorns - 1 tsp.
Garlic - 3 big cloves (peeled)
Asafoetida - a big pinch.
Dry whole red chilli - 6 (or as per taste)
Salt (to taste)
Sesame oil

Method:
Dry roast the sesame seeds in a pan till it creates noise. Remove and keep them on a plate.
Pour a little oil in the same pan and fry the black gram till they become crisp and change colour. Remove and place them on another plate.
Fry each of the ingredients individually.
{Fry the Bengal gram till golden colour.
Fry the coriander seeds till golden colour.
Fry the peppercorns for a few minutes.
Pour a little oil in the pan and fry the curry leaves till they become crisp.
Fry the red chillis with little salt till they become crisp.
Fry the asafoetida for a minute.)

Cool all the fried ingredients. 

Grind the black gram, Bengal gram, curry leaves, peppercorns, coriander seeds, red chilli, asafoetida and salt.
Chop the garlic, add them to the powder and grind.
Remove and keep the powder in a bowl.
Grind the sesame seeds for 2 to 3 seconds. Mix this with the gram powders.
Serve this flavorful powder with idli, dosa, uttappam or white rice.

Note:
I roasted all the ingredients (except garlic and salt) individually to avoid burning.
Remove any impurities from the black sesame seeds before roasting.

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Vazhaipoo Masala Vadai/Plantain Flower Fritters

Ingredients:
Vazhaipoo/plantain flower - 1/2 from a medium-sized flower
Bengal gram - 1 cup
Arhar dal - 1/2 cup
Black gram (whole & skinned) - 1/4 cup
Dry red chillies - 7
Curry leaves - 2 sprigs
Saunf/fennel seeds - 1 tsp.
Shallots - 1 cup (peeled and chopped)
Ginger-garlic paste - 2 tsp.
Grated coconut - 1/2 coconut
Mint leaves - a small bunch
Salt (to taste)
Oil (to deep fry)

Method:
Soak all the dals/grams for 3 hours. Drain all the water and grind coarsely.
Clean and chop the flowers and drop them in buttermilk.
Grind the dry red chillies and grated coconut.
Chop the curry leaves.
In a bowl, mix all ingredients except oil.
Heat the oil to deep fry.
Make balls from the thick batter and flatten them into patties.
Deep fry till golden brown.

Note:
Add only chopped flowers to the batter and throw away the buttermilk.
Instead of butter milk, I used the water in which the rice was washed with turmeric added.

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