Akki Sihi Appa(Paddu)

Ingredients:
1 cup White Rice(Sona Masuri preferred)
1 - 11/4 cup grated Coconut
1 - 11/4 cup Jaggary
Salt to taste
Ghee

Recipe:
Soak rice in water for about 3-4 hours. Wash the rice in water for about 2-3 times. Grind the soaked rice, grated coconut into medium smooth paste by adding little amount of water. Add jaggary, salt and grind them for about 1 min. The consistency of the batter should be like that of medium thick milkshake.

Heat the Tava(Tava with depressions). Add around 1-2 tsp ghee on each depression as shown in the picture below and heat it. (No need to add the ghee each time)

Pour the batter into each depression as shown in the picture below. Cook them for about 3-4 mins in medium flame by covering a lid.

Cook other side of the guli appa as well in medium flame as shown in the picture below.

Take them from tava and serve hot. Ingredients mentioned above will serve 20-25 Akki Sihi Appas.

Capsicum Rice Using MTR Vangibath Powder

Ingredients:
1 cup White Rice(Sona Masuri / Basmathi preferred)
2 - 3 medium sized Capsicum
12-15 strands of Coriander leaves
2 - 3 tsp MTR Vangibath powder
5-6 Curry leaves
1 tsp Bengal Gram seeds
1/2 tsp Black Gram seeds
1 tsp Mustard seeds
2 tsp OIl

Recipe:

Cook the rice and keep it aside.

Chop capsicum into medium sized thin pieces as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put oil, bengal gram seeds, black gram seeds, mustard seeds in a thick bottomed vessel/pan and heat it. Once it starts spluttering, add curry leaves, chopped capsicum and fry them for about 4-5 mins medium flame. Add vangibath powder, coriander leaves and fry them  for about 1-2 mins.

Add rice and mix well. Keep the capsicum rice in low flame for about 2-3 mins.

Serve hot along with any raita.