| • | Clean and strip the arabi well.
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| • | Mix the imli in 1 litre boiling water and put the arabi boiling in it.
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| • | Make a fine paste of malli seeds, asafoetida, jeera and dried aside chillis afterward frying them with a tablespoon of oil.
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| • | While arabi is semi cooked mix this paste, manjal powder and table salt with arabi.
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| • | Cook arbi well with added ingredients and the rice powder solution combined with a cup of water
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| • | Take a seperate vesssel and heat up 25 ml oil in it.
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| • | Fry the curry leaves until acquires semi deep-fried and drop the whole oil along with the deep-fried leaves all over the arabi mix.
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| • | Heat 20 gram oil in a seperate vessel and put few kadugu.
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| • | Drop the deep-fried mix all over arabi and add Ellannai oroil.
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