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It is a Malabar Snack Famous During Ifthar Parties.
Published On: 14 Feb 2015
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Pepper Powder
telugu: Miriyaalu / Miriyala Tige / Savyamu
kannada: Menasina Kalu / Karimenasu / Ollemenasu / Menasu
hindi: Kalimirchi / Kada Mari
Bengali: Goal Morich / Kala Morich
Gujarati: Mari / Kadamari / Kalamari / Kalomirich / Golmirich / Kala-Mircha
Konkani: Miriyakonu / Mirsang / Miire / Mirin
Marathi: Mire / Kale Miri
Tulu: Eddae Munchi
Urudu: Kali Mirch / Siah Mirch
Cook chicken with little turmeric powder, pepper powder and salt. Peel it and keep it aside.
Heat 1tbsp oil in a pan, add chopped onion, ginger / garlic paste and green chilly. Sauté for some time until the onion becomes soft.
Add turmeric powder, chilli powder, pepper powder and Garam masala powder. Sauté it for 1 minute.Transfer the cooked chicken to it, mix well.Add some coriander leaves. Now the chicken masala is ready.
In a bowl, add maida/all purpose flour, salt and enough water to make a thin consistency batter.
Heat a non-stick pan on medium heat and pour little batter to form a small dosa.
Place the dosa in a plate , fill with 1 tbsp of the chicken stuffing in the center and fold it like a box. Repeat the same with the rest.
In a bowl, beat the egg well with a pinch of salt.Heat oil in a pan, dip each prepared box in the egg batter and shallow fry in medium flame. Flip when one side turns golden brown colour.
Enjoy the yummy, tasty erachi petti with tomato ketchup.
it looks good, will surely try this ,thanks
We tried, very tasty.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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