Kandarappam

Step 1: Drain 7 oz raw rice, 2 tbsp whole skinned urad dal and 2 tbsp chana dal and grind with 60–80 ml water to a fine, thick paste.

Step 2: Add 7 oz grated dark jaggery, 6 green cardamom and 1 pinch salt and grind for another 2 minutes until the jaggery dissolves. The batter should fall from a spoon in a thick ribbon, like dropping batter for pancakes. Stir in 2 tbsp fresh coconut.

Step 3: Pour 3 ¼ cups sunflower or groundnut oil into a heavy kadai to no more than a third of its depth and heat over medium to 350°F. A drop of batter should sink briefly and rise with a steady sizzle. Do not walk away from the hot oil.

Step 4: Pour a small ladle of batter (about 40 ml) into the centre of the oil. It will sink, rise and puff into a dome within 20 seconds. Fry 2–3 at a time.

Step 5: Spoon hot oil over the top so it puffs evenly, then turn and fry for 2–3 minutes in all until deep brown with a lacy, crisp rim. Watch closely: jaggery darkens fast.

Step 6: Lift out, hold over the pan for a few seconds to drain, then rest on kitchen paper. Store airtight for up to a week.