Mix all the ingredients (except the oil) with just enough water to make a dough that is more stiff than soft. This dough will not have the elastcity of dough made with whole wheat or all purpose flour. Too much water will result in a lot of oil absorption during deep frying, which is undesirable.

Heat the oil in a deep and somewhat flat bottomed pan. In the meanwhile, lightly coat the plate (with star shaped holes) and the inside of your press with oil. Put a portion of the dough into the press.

When the oil is hot, turn the heat down to medium and press out the dough directly into the oil in a circular clockwise motion about three or four times. This ensures that the dough falls in circles, forming a sort of bird's nest shape.

Let the "muthusaram" cook for about a minute, then slowly turn it to the other side with a slotted spoom, ensuring the it keeps its shape. Fry till golden brown on both sides. Drain the "muthusaram" on paper towels.

Store in an airtight container. Before serving, break up the "muthusaram" into smaller pieces. This recipe makes enough for quite a few people to munch on with tea/ coffee.

This pot is off to Manisha for her IFR: Memories