1. Thattai: Ingredients: Rice flour, urad dal flour, jaggery, cardamom powder, ghee, water How to make: Combine rice flour, urad dal flour, jaggery, cardamom powder, ghee, and water. Mix until a dough forms. Roll the dough into small balls and then flatten them slightly. Heat a tava or griddle over medium heat. Place the flattened dough balls on the tava and cook until golden brown on both sides. Let the thattai cool completely before storing or serving.

2. Sel Roti: Ingredients: Rice flour, jaggery, grated,  cardamom powder,  ghee How to make: In a bowl, mix the rice flour, jaggery, cardamom powder, and ghee. Gradually add the warm water, mixing until a soft dough forms. Knead the dough for a few minutes until smooth. Let it rest. Roll the dough into circular shapes. Heat oil in a deep pan. Fry the sel roti until golden brown and crispy.

3. Murukku: Ingredients: Rice flour, urad dal flour, grated jaggery,  cumin seeds,  red chilli powder,  asafoetida powder How to make: In a bowl, mix the rice flour, urad dal flour, jaggery, cumin seeds, red chilli powder, asafoetida powder, and salt. Gradually add water, mixing until a stiff dough forms. Fill the murukku mould with the dough. Press the dough through the mould into hot oil. Fry the murukku.

4. Kodubale: Ingredients: Rice flour, grated jaggery,  grated coconut,  cardamom powder,  ghee How to make: In a bowl, mix the rice flour, jaggery, coconut, cardamom powder, and ghee. Gradually add the water, mixing until a soft dough forms. Divide the dough into small pieces and roll them into balls. Heat oil in a deep pan. Fry the kodubale until golden brown and crispy.

5. Rava Kesari: Ingredients: Rice flour, grated coconut,  grated jaggery,  cardamom powder, nutmeg powder How to make: Mix the rice flour, coconut, jaggery, cardamom powder, and nutmeg powder. Gradually add water, mixing until a soft dough forms. Divide the dough into small pieces and roll them into thin, round circles. Heat oil in a deep pan. Fry the kesadi until golden brown and crispy.