dried neemflower – 1 cup, very sour curd – 4 tsp, salt – 1/2 tsp,
Mix the above and spread on a plate.Cover the plate with a thin cloth and leave it in hot sun for about 2 days until it becomes crisp. Do not dry too much as it will become powdery. Store in air tight containers
Fry in little oil for serving.
Alternate method:dry neem flower – 1 cup, Maavadu juice – 6 tsp – Mix and dry as above.