Poori, Appam, Adirasam

• Mix all the three ingredients, semolina, ghee, salt in water or milk and knead it tightly. Apply ghee on top and pound it well. Make small lemon sized balls and flatten it like a papad. Fry it in ghee and remove when golden brown. The flour used here to tap on top of these balls should be wheat flour.
• Instead of semolina, wheat flour can be used. While frying these pooris, take a ladleful of ghee and pour it on top of the frying poories. By doing so, the poories may puff like balloons.

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