Ingredients
6 Crabs

For grinding

• 10 dry chillies • 1 coconut • 1 onion • 6 peppercorns • 1-tsp. cumin seed

• 1 tsp. mustard • A small piece of tamarind • 2 tsps, coriander • A little turmeric

To Fry

• 3/4 tsp fenugreek seeds • 1/2 tsp thyme (ajwain)

• 6 cloves of garlic • Salt to taste.

For tempering
• 2 tsps ghee or oil
• A few curry leaves.

Preparation
Wash and clean the crabs and cut into halves or as desired. Grind masala and fry well stirring all the time. Add ground masala in a liquid form (so that you have about 4 cups of a liquefied masala), salt to taste and stir and simmer well. Add crabs and simmer till done. Garnish with coriander leaves. Best had with neer dosa.
 

The word ‘nei’ means ghee in south. So this is a snack, which is actually made of ghee. Nowadays people make use of edible oil to
avoid ghee in their diet. Anyway the recipe goes this way:

Required

Method
Soak the rice for two hours and powder it fine with a little water in the grinder. Mash the bananas and add to the rice. Melt the gur with a little water. Strain, cool and add to the rice along with the coconut pieces. Keep this batter aside for half an hour. Heat ghee in a kadai. Pour spoonfuls of the batter to make a perfect round. When one side is cooked, turn the neiappams quickly and fry for a minute under a medium flame. Put it on the tissue papers on a plate and you can have it hot.

Try this and we are sure you would like it.