This is very good for indigestion and our elders have made it a custom to make it during Deepavali because we will feel heavy after having a sumptuous meal, sweets and savouries on Deepavali.
- Sukku(dried ginger) – 1” pieces – 2
- Kandathippili – 20 gms
- Omam – 20 gms
- Sitharathai – 10 gms
- Jeera – 3 tsp.
- Pepper – 2 tsp.
- Virali manjal – 1
- Ghee – 25 gms
- Gingelly oil – 3 tablespoons
- Heat a kadai, add all the ingredients (except ghee and oil) and slightly heat it.
- Grind in a mixie to a fine powder. Sieve well. Again, grind the coarse powder leftover with very little water, to a fine paste.
- Mix the fine paste and the fine powder well to form a dough.
- Take equal quantity of jaggery. (Jaggery and dough ratio = 1:1)
- Dissolve jaggery in a ladle of water and filter it without any dust or mud.
- Now heat a heavy bottomed pan, add the dough, jaggery and sauté well.
- When half- done and thick, add oil and ghee.
- Saute well. When glossy, immediately transfer it to a vessel.
- Make small balls out of it, and serve
- Ensure medium heat.
- When you dip your hand in water and take the lehiyam, it should not stick to your hand. That is the correct consistency.
- Be quick and attentive, and transfer it immediately when glossy. Else, the lehiyam will be separated from the ghee and will become hard.
Source : http://shanthisthaligai.blogspot.in/