Items Required:

Prawn: 250gms
Vermicelli: 50gms
Onion: 3
Seed pepper: 1 spoon
Oil: 100 gms
Eggs: 2
Bengal gram powder: 60gms
Garlic: 6
Lemon: 1
Green chili: 4
Salt (according to taste)

Preparation Method:

Cut lemon, collect the lemon juice in a cup. Then separate prawn, clean well, and put lemon juice on it, and mix it, cut green chili, garlic, onion, coriander leaves into small pieces. Make powder of the pepper, break the egg and put it in a cup with wide, mouth, then hit the egg from the spoon. Then add Bengal gram powder. Put salt, mix well, mix green chili, onion, garlic, coriander leaf to prawn, smear with lemon juice. Put a pan on the hearth, put oil I in the pan, after the prawn is heated put prawn clipping in the Bengal gram powder, waving once on vermicelli in the oil, and when it turns to brown shade give to eat, it will be nice to eat.

Items Required:

Boiled rice: 4 cups
Coconut: 1
Ester: 2 spoons
Egg: 6
Jaggery: 300 gms
Oil

Preparation Method:

Take a wide vessel and pour the liquid of eggs into it and beat well with a spoon. After grating coconut, rice to be washed with water and put both rice and coconut for grinding in a stone mortar. After the wet flour becomes soft add powdered jaggery with it. Transfer all the grinded wet flour into a big vessel. Add the liquid of eggs and ester along with suitable salt and mix. Then leave it for about two hours. Keep a pan having holes over the oven and after heating the pan smear oil to the holes well and put the wet flour into holes and close a lid over it avoiding the steam without escaping out of the pan. Fry with fire and serve Happla to all when it is hot.