Parupu Vadai/ Mixed Dal Vada/ No Onion No Garlic Vadai
Dhaniya Wale Namak Pare (Namak Pare)
Namak Para’s are a simple dry snack made from refined flour or whole wheat flour. They make for a good tea time snack too. Here the flour is combined with salt and spices to form a stiff dough. The dough is then rolled out and cut into diamonds and deep-fried in oil. This is an easy savory recipe to make around festivals like Diwali or Janmashtami where the tradition calls for making some flour-based snacks. One can just make it as a regular tea time snack too.
Yesterday when I entered the kitchen, the idea was to make the regular Namak Para. As I went to the refrigerator to fetch some flour(oh yes my fridge is the storehouse of my flours), my eyes fell on a bunch of fresh coriander leaves, and the idea of adding them to my Namak Para struck me. Therefore the recipe of this Dhaniya wale Namak Pare. Which means Coriander flavoured Namak Paras.
In this recipe, I have used a mixture of Multigrain flour(storebought) and Refined flour.
Fresh coriander leaves 1/2 bunch (washed and chopped)
Green chili 1 chopped
Ghee 11/4 tbsp ghee
Oil for deep frying
Directions:
In the blender jar put the chopped coriander leaves, green chilli, and cumin seeds and blend to a smooth paste using as little water as possible. Now in a mixing bowl take both the flours, semolina and add salt, carrom seeds, and ghee. Now start rubbing the ghee into the flour. Once nicely mixed, using a spoon add the coriander paste to the flours little by little and start combining. Use as much paste as required for forming a stiff dough(a puri kind of dough). In case all the paste is used up and the flour is still dry then sprinkle little water and combine to form the dough. Let the dough rest for 15 minutes. Now work the dough again for a minute and divide it into 4 parts(ball it up). Now take one ball smear it with little oil and roll it out like a chapati. Keep the thickness medium and don’t roll it out too thin. Using a knife cut to form diamonds or squares. Heat oil in a Kadai for deep frying. The right temperature is when to put a tiny bit of dough, it should sizzle immediately. Drop in the diamonds/squares gently into the oil, and fry on low flame until all the bubbles subside and the Namak Para turns a golden brown. It is difficult to retain the green color of the coriander as the flour has to cook through thoroughly, but the flavour and aroma of the coriander are retained and this is a flavour max recipe. The Coriander flavoured Nmak Para is ready.
STEPWISE RECIPE FOLLOWS:
1. In the blender jar put the chopped coriander leaves, green chilli, and cumin seeds and blend to a smooth paste using as little water as possible.
2. Now in a mixing bowl take both the flours, semolina and add salt, carrom seeds, and ghee. Now start rubbing the ghee into the flour.
3. Once nicely mixed, using a spoon add the coriander paste to the flours little by little and start combining. Use as much paste as required for forming a stiff dough(a puri kind of dough). Let the dough rest for 15 mins.
4. Now work the dough again for a minute and divide it into 4 parts(ball it up). Now take one ball smear it with little oil and roll it out like a chapati.
5. Keep the thickness medium and don’t roll it out too thin. Using a knife cut to form diamonds or squares. Heat oil in a Kadai for deep frying.
6. The right temperature is when to put a tiny bit of dough, it should sizzle immediately. Drop in the diamonds/squares gently into the oil, and fry on low flame until all the bubbles subside and the Namak Para turns a golden brown.
NOTES:
1. Use as much coriander paste as required for forming a stiff dough(a puri kind of dough). In case all the paste is used up and the flour is still dry then sprinkle little water and combine to form the dough.
2. In case you wish to make the regular Namak Paras then instead of making the dough using the coriander paste, just use water to make the dough, the remaining ingredients and proportions will remain the same.
3. Using Mint/Pudina for this recipe may not work as the Pudina paste changes colour on blending to a paste and may change further on frying.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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Ratlami Sev
Usually every Diwali I make the usual Omapodi( sev) , Tenkozhal and Ribbon Pakoda. This time I have tried something different. This is called the Ratlami Sev and though we get it at the sweet shops and some brands also market it, I have never tried making it at home. The credit to this recipe goes to @indiankhana.net , where I found this while browsing for something new.
This is a simple recipe( oh yes, I mostly pick simple, as that’s what we all want). Very similar to the Kara Sev of South India, but different in taste because of the masalas used and the Ratlami Sev does not have rice flour, while the Kara Sev does.
This savory gets its name from a place in Madhya Pradesh, India, called Ratlam, where it is famous. As I mentioned it is a quick recipe and difficult to resist munching.
In a mixing bowl take the Besan/ Chickpea flour. To it add Salt, red chilli powder, turmeric powder and all the other powders like clove, fennel, cinnamon, Ajwain/ carrot seeds, black salt and asafoetida , cooking soda,and 2 tsp of lemon juice. To this add 3 tbsp of hot oil and mix nicely with a spoon( as the oil will be hot), when it turns warm mix nicely with your fingers to form a crumbly mixture. Now adding water 1 tbsp at a time make a soft but stiff dough. Heat oil in a Karahi for deep frying. Grease the Chakli/ Muruku press with oil and put in a little dough into it and squeeze into the oil when it is hot. Oil should be medium hot. Fry on medium heat, until the bubbles subside and the Sev turns a golden brown. Repeat for the whole mixture. The spicy and flavorful Ratlami Sev is ready.
I have combined the Cinnamon Powder, pepper powder, Roasted cumin powder, dry ginger powder, fennel powder, clove powder, Ajwain powder, and black salt, in the given measures and made it as a single powder, and am calling it the Ratlami spice mix.
Some of these powders we might not have at home readily, for which one can roast 1 tsp of all the given ingredients under Ratlami spice mix as a whole and powder them. Use 1 to 1.5 tsp of this for the recipe.
STEPWISE RECIPE FOLLOWS:
1. In a mixing bowl take the Besan/ Chickpea flour. To it add salt, red chilli powder, turmeric powder, and Ratlami spice mix( refer paragraph above). Also, add the asafoetida, Cooking soda, and 2 tsp lemon juice. (I forgot to add salt in the beginning and have added towards the end as you will see in one of the pictures).
2. Now heat 3 tbsp oil in a Kadai ( heat it well, but don’t turn it smoky) and pour it into the Besan and spice mixture. Using a spoon combine well(do not use your hand now as the oil is hot).
3. After it turns a little warm, using your fingers nicely mix the mixture until it turns crumbly. Now adding water one tablespoon at a time start combining it to form a soft but stiff dough. We want a dough that is easy to squeeze through, but also stiff enough to retain shape. I used about 3 tbsp water to make my dough.
4. Heat oil for deep frying on medium-high. Grease the Chakli/ Muruku press with oil and put in a little dough into it and squeeze into the oil when it is hot. Oil should be medium hot. Fry on medium heat, until the bubbles subside and the Sev turns a golden brown. Repeat for the whole mixture. The tasty and spicy Ratlami Sev is ready.
NOTES:
1. Some of these powders we might not have at home readily, for which one can roast 1 tsp of all the given ingredients under Ratlami spice mix as a whole and powder them. Use 1 to 1.5 tsp of this for the recipe.
2. I used 3 tbsp water, one can use more as required as different qualities of Besan absorb water differently.
3. Take care not to use your fingers as soon as you pour hot oil in the mix. Let it become warm and then use your fingers to combine.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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Akkaravadisal One Pot
This is a very traditional South Indian sweet dish. Lord Mahavishnu is offered this sweet as prasad(holy offering). The main ingredients are Rice, moong dal, jaggery, milk, and ghee. The ingredients are similar to the Sweet Pongal but both taste very different. It tastes heavenly when served a little warm. Without much ado let’s get to the recipe right away.
This recipe already exists on this blog, but I am adding another method to make it, which is the one-pot method. One can choose whichever method they find doable. The results are the same for both, just a few steps vary which I will guide you through here.
While you are here check out my other Indian Sweet recipes like Malpua, Pineapple Rabri, Atte ka Sheera, Chakkarai Pongal, Aval Kesari, Unni appam, Sugiyan, and many more…
Here is the recipe of One -Pot Akkaravadisal for you-
PREP TIME: 15 COOK TIME: 20Mins
TOTAL TIME:40Mins COURSE: DESSERT
CUISINE: SOUTH INDIAN SERVINGS: 5
AUTHOR: Rajni Ram
Ingredients:
Rice 1 cup
Moong dal/ green gram 1/4 cup
Milk 6 cups
Jaggery 1 cup
Water 1/4 cup
Sugar ( optional) 1 tbsp
Ghee 3/4 cup
Cardamom/ elaichi powder 1 tsp
Saffron ( optional) 2 pinches, soaked in warm milk
Raw camphor( optional) 1 pinch powdered
Cashewnuts 8 to 10
Raisins 8 to 10
DIRECTIONS:
Dry roast the Moong dal directly in the cooker to a light brown colour. Stir constantly and take care not to burn the dal. It will give out a nice aroma. Put the jaggery in a separate vessel, add water, and bring to a boil. Put off the heat and stir to dissolve the jaggery. Keep aside. Now to the roasted moong dal in the cooker, add the washed rice. Pour 2 cups milk and 1 cup water, close the cooker and cook for 5 to 6 whistles ( flame should be on low throughout, otherwise there are chances of the milk overflowing through the sides). Once pressure releases open the cooker and mash the contents well. Put the cooker on flame again and strain the liquid jaggery into the cooker directly. Pour another 2 cups milk and stir nicely. There may be lumps, break them down patiently by stirring. Like I always say add 2 teaspoons of sugar to any jaggery dish to enhance the taste of jaggery. Add more milk if the 2 cups of milk get absorbed. We want a texture that is semi-solid and smooth, not lumpy. Now add the cardamom powder, raw camphor(optional), and add in the raisins and nuts fried in ghee. The one-pot Akkaravadisal is ready to serve. Enjoy BonAppetit. This is a popular Prasad(holy offering) dish that can be offered during Pujas.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients.
2.Dry roast the Moong dal directly in the cooker to a light brown colour. Stir constantly and take care not to burn the dal. It will give out a nice aroma. Now to the roasted moong dal in the cooker, add the washed rice. Pour 2 cups milk and 1 cup water, close the cooker and cook for 5 to 6 whistles ( flame should be on low throughout, otherwise there are chances of the milk overflowing through the sides).
3. Until the pressure releases let’s get the jaggery ready. In a small vessel take the jaggery, add 1/4 cup water and bring to a boil, put out the stove, and stir the jaggery to dissolve it.
4. Once pressure releases open the cooker and mash the contents well. Put the cooker on flame again and strain the liquid jaggery into the cooker directly. Pour another 2 cups milk and stir nicely. There may be lumps, break them down patiently by stirring. Add two spoons sugar.
5. Add milk in which the saffron strands were soaked followed by Cardamom powder, raw camphor(optional). Finally, add the nuts and raisins fried in ghee.
NOTES:
1. The only glitch in this method is the milk overflowing from the cooker or the milk sticking to the bottom of the cooker. To manage this the flame should be on low through out until the whistles are over.
2. We are straining the jaggery to remove impurities in the jaggery. I recommend not missing this step.
3. To get that smooth texture and consistency add more milk if required.
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Aval Kesari/Poha Kesari
This recipe of the humble Poha(beaten rice flakes)/Aval cooked in sugar syrup is one of my favourites. I make it whenever I have a sweet craving or as an offering(Prasad) for Pujas at home. It is similar to the Kesari Bath made with Sooji/Rava Sometimes I make with a combination of other Pohe recipes, to serve during Navarathri when guests visit home.
Poha is also one of the main offerings during Janmashtami and Ganesh Chaturthi. Lord Krishna is known to have loved them and Pohe is what his friend Sudama got him as a gift.
Usually, during these two festivals, people just offer the Pohe and jaggery with coconut scraping as a dry mixture for Prasad. I have observed that though there are few who like it this way, many don’t enjoy it dry. So what I prefer doing is putting it in sugar syrup and stirring it dry, with a dash of ghee, cardamom powder and raw camphor, it tastes absolutely divine.
This recipe is a simple one and gets done in 15 minutes. As I always say the tastiest dishes are usually the simplest. Let’s get to the recipe right away.
While you are here please visit my other Indian sweet recipes such as
Here is the recipe of Aval Kesari/ Poha Kesari for you-
PREP TIME: 10Mins COOK TIME: 10 Mins
TOTAL TIME: 20Mins COURSE: DESSERT/SWEET
CUISINE: SOUTH INDIAN SERVINGS: 4
AUTHOR: Rajni Ram
Ingredients:
Poha ( thin) 1 cup
Sugar 1/2 cup ( if you prefer less reduce to 1/4cup)
Ghee 1.5 tbsp
Water 1.5 cup
Raisins a few
Cardamom powder 1/4 tsp
Kesari colouring/ orange food colouring 1 pinch
Raw camphor a pinch ( optional)
Directions:
Take 1 tbsp ghee in a Karahi and heat. Add the raisins and fry them until they fluff up. Remove from flame and keep aside. To the same ghee in Karahi add the Poha/ Aval and fry nicely until crisp. To be roasted on low flame, without burning them. Transfer to the dry mixer and cool for 5 mins. Grind it to a Rava/ Sooji like texture and keep aside. Now in the same Karahi add 1.5 cups of water and heat. Add the Kesari powder/ colouring and the sugar and bring it to a boil. Add the raw camphor nos if using. When the water starts boiling slowly drop in the grounded Poha while stirring constantly. Keep stirring until the mixture thickens and the Piha leaves the sides of the Karahi. Add the cardamom powder, followed by the raisins and 1/2 tbsp ghee and mix well. The Aval Kesari is ready to serve.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Take 1 tbsp ghee, fry the raisins and keep aside.
2. To the same ghee add the Poha and fry nicely until crisp. Transfer it to a dry mixer and cool.
3. Now grind it to a Rava/ Sooji like texture and keep aside.
4. Now to the same karahi add 1.5 cup water, Kesari colour and sugar and bring to a boil. Add the raw camphor now if using.
5. When the water boils, slowly drop in the ground Aval/ Poha little by little and stir constantly. Keep stirring until the mixture thickens.
6. Now add the Raisins, cardamom powder and 1/2 spoon ghee to the Poha and mix well. The Aval Kesari is ready to serve to the guest, or to give as an offering.
NOTES:
1. Thick Poha/ Aval can also be used for this but the amount of ghee, water will double up.
2. The Aval is not to be soaked but roasted to get the desired texture.
3. I added 1/4 cup sugar which might be a little less sweet, so up to 1/2 cup sugar can be added.
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Unni Appam/Nei Appam/Sweet Appam
This Appam recipe is the Kerala style Appam, made with soaked raw Rice, Jaggery, Banana and Cardamom. It is one of the most simple recipes and is also one of the main offerings in festivals like Janmashtami, and Ganesh Chaturthi. In our house, it is also an instant snack that my mother would make in a jiffy apart from the soak time. Usually, an Appam mould/ Appa karai is required for this, but some also make it by directly pouring a ladle of batter into the oil and deep-frying. If fried without a mould the shape is flat like that of a Pancake, whereas the one made in a mould is round. It is best made with ghee, though oil too can be substituted for ghee.
Grinding the batter to the right consistency is a critical step, as too dilute a batter will affect the moulding of the appam and the batter may just scatter away in the oil. Therefore I have mentioned the right way to grind the batter in the recipe. Once the batter is ground we are just five minutes away from yummy tasting Nei Appams.
Here is the recipe of Sweet Appam/ Unni Appam for you–
PREP TIME: 10Mins+ 1 hr(soak) COOK TIME: 30Mins
TOTAL TIME: 40Mins COURSE: DESSERT/SWEET
CUISINE: SOUTH INDIAN SERVINGS:15 pcs
AUTHOR: Rajni Ram
Ingredients:
Raw Rice 1 cup soaked for 1-hour minimum ( 1 cup equals 200 gm) ( refer note1)
Jaggery 1 cup powdered/shredded
Banana 1/2 to 3/4 th of 1 large
Cardamom powder 1/2 tsp
Coconut grated or cut to small pieces 2 Tbsp
Directions:
Soak the Rice for a minimum of 1 hour and up to a maximum of 1.5 hours. After soaking, drain all water and out the rice into a blender. Grind it first to a Rava/Sooji like texture without adding water, now add little water and grind to a smooth paste. Take care not to add too much water, as adding jaggery will liquify it further. So try to use only 1/4 cup water to get a smooth texture. Now add the Jaggery and grind again. Add coconut grating and blitz. Mash the bananas with your fingers and add them to the batter and bring again to a smooth batter. Transfer to a vessel and add the cardamom powder. The Appam batter is now ready.
Now put the Appam mould/Appam Chetty or Appa Karal on flame and heat it well. Spoon in the ghee into the moulds liberally. Let the ghee heat up, now spoon the batter into the moulds and fry on one side until golden brown, using a kambi/skewer or a fork, to loosen the edges of the Appam and flip it to the other side and fry until golden brown. To check for doneness, pierce the appam with the skewer/toothpick or fork in the center, if it comes out clean, remove appams from the mould. The delicious Unni appam/ Sweet Paniyarams/ Nei Appams are ready. Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Soak rice for 1 hour. It can be soaked up to a maximum of 1.5 hours.
2. After an hour drain all the water and put the rice ina blender and grind it without any water at first to a Rava/Sooji like texture.
3. Now add water little by little and grind it to a smooth paste. Water should be used minimally. I used around 1/4 cup water to grind. Check cup measurement given above.
4. Now add the jaggery again and grind to a smooth paste, add the coconut gratings and blitz again.
5. Now mash 3/4 of a Banana with your fingers and add it to the paste, grind once again to a smooth batter. The consistency should be that of dosa batter. Transfer it to a vessel and add the cardamom powder. The appam batter is ready. Have added a mini video to show the consistency of the batter.
6. Put an Appam Chetty on the flame. Spoon in the ghee and heat it. Now spoon in the batter into the moulds and fry on now side until a golden brown. Using a skewer or fork loosen the edges of the appam and gently flip it to the other side and fry again to a golden colour. Repeat for all batter. The Sweet Appams are now ready.
NOTES:
1. Any raw rice variety can be used other than Basmathi as the Basmathi rice does not have a lot of starch content that is required for binding. The appams turn out rubbery with it.
2. While grinding if you end up with a runny batter accidentally, then add rice flour a tablespoon at a time until you achieve the right consistency.
3. If the batter splits or breaks apart in the ghee either your batter is runny or too much jaggery has been added. So modify accordingly and fry.
4. It is ideal to fry these appams in ghee/clarified butter as it tastes best. But oil also can be used.
5. Banana varieties that are sweet can be used. Avoid the slight sour ones like Poovan.
6. Always start with frying a single Appam first so that if something needs to be adjusted it can be done and then the rest can be fried.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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Thengai Therattipal/ Palkova (Coconut Infused)
Therattipal or Palkova is a dehydrated milk sweet, made with only two ingredients-Milk and Sugar. Therattipal is a traditional recipe made for festivals like Janmashtami and Deepawali. In our house, Therattipal is the main offering to Krishna apart from Sweet Appam and for Deepawali too we start the festival with a spoon of the Therattipal immediately after Ganga Snanam.
This time I have given a twist to the Therattipal and added roasted coconut gratings to it, which enhances the taste of this sweet dish. Anyway until we add the coconut the method of the recipe is the same. Usually, no cardamom powder is added to this sweet as the milk taste is what should pervade, but if one does prefer, it can always be added.
The coconut flavour is mild and not very intense. The milk and the coconut combine really well to give a different taste which is a welcome change from the regular Therattipal.
This recipe if made with pure organic cows milk tastes divine, as while the milk reduces you can see the natural fat bubbling out. And it tastes as though ghee has been added to it. These days since we all use milk packets or tetra pack cartons of milk we don’t see this process happening naturally and so we add a teaspoon of ghee at the end. its an optional step and the sweet will still taste the same, if not added.
While you are here please check out my other Sweet dish recipes like –
The same recipe can be followed for regular Therattipal/Palkova too. Only the coconut doesn’t have to be added.
Here is the recipe for Thengai Therattipal/Palkova(coconut-infused)-
PREP TIME: 5Mins COOK TIME: 1 hr
TOTAL TIME: 1 hr 05Mins COURSE: DESSERT
CUISINE: SOUTH INDIAN SERVINGS: 4
AUTHOR: Rajni Ram
Ingredients:
Milk (toned milk) 1.5 litres (refer to note1) Sugar 140 gm approx (reduce if you prefer less) Coconut (grated) 1 cup
Directions:
Pour the milk into a heavy-bottomed vessel or Kadai and begin to boil. It has to be reduced by almost 3/4 of the quantity by stirring constantly. For the first 10-15 minutes, constant stirring is required, thereafter keep flame on medium heat and keep stirring from time to time. As the moisture from the milk evaporates the consistency of the milk becomes denser and the texture also starts becoming granular/thready. Keep stirring until the milk has lost almost all moisture(check picture for reference) and now add in the sugar and start stirring again. Once the sugar is added the reduced milk mixture liquifies a little, it is normal and nothing to worry about. Continue stirring until the mixture loses all the moisture al does not stick to the bottom of the pan anymore. Another way to check is to put a little Palkova in a plate, just wet your hands with water, and try to take a small bit of the Palkova and shape it to a mini ball. If the ball forms, you can turn off the flame. Now in In another Kadai, put 1/2 tsp ghee and drop in the coconut gratings and start roasting it until it becomes dry and it is a nice brown in colour. Transfer it to a plate and cool it. Once cooled, add to the Palakova/Therattipal, switch on the flame and mix nicely until the coconut and the Therattipal are well integrated and switch off the flame. After adding the coconut the mixture turns a little drier. It is natural so nothing to worry. Offer it to Krishna or just have it as dessert. Enjoy. Bon Appetit. If you want just regular Therattipal stop the procedure after adding sugar and reducing it again. Add a teaspoon of ghee for a nice sheen.
STEPWISE RECIPE FOLLOWS:
1. Start by boiling the milk in a heavy-bottomed vessel or Kadai.
2. Keep stirring constantly for the first 10 to 15 minutes and keep scraping the sides of the vessel as the milk solids keep depositing there.
3. Now on medium heat and stirring every once in awhile reduce the milk until almost all moisture gets evaporated.
4. Now add in the sugar and start stirring again. The mixture liquified a little again but it is natural and again will solidify.
5. Keep stirring until the mixture does not stick to the bottom of the vessel any more. Another method to check for doneness is to take a little amount of the Therattipal and put it on a plate. Wet your fingers and take a small quantity and try to form a ball. If you are able to form a ball, that is the right consistency. Put off the flame.
6. In a small Kadai take little ghee and add a cup of grated coconut and start roasting until it becomes dry and turns a nice brown in colour. When the coconut is dry, it will not stick to the Kadai anymore. Transfer it to a plate and cool.
7. After it cools completely add it to the Therattipal, switch on the flame and stir nicely until the coconut is well integrated with the Therattipal. Once the coconut is absorbed, the mixture will become drier, this is natural and there is no need to worry. Add a teaspoon of ghee finally, just for some sheen. The Thengai Therattipal is now ready.
QUICK VIDEO OF METHOD HERE:
NOTES:
1. I have used Tetrapack toned milk. The more fat content in the milk the lesser the evaporation time. You can use full cream milk too.
2. It took around 1 hour to reduce 1.5 litres of milk.
3. If you don’t wish to add the coconut, the process can be stopped after adding sugar, reducing further and performing the test to see if a ball is formed.
4. If one prefers less sugar, it can be reduced a little.
5. There are many short cut methods to evaporate milk by adding milk powder etc; I use this method for making small amounts of Rabri for jalebis and other such dishes, but I don’t recommend the shortcut method for Therattipal, as this whole sweet dish is about the texture and taste.
6. Cheese too is used for quick evaporation, but again it changes the taste and texture.
Masala Wheat Flour Papdis (Baked)
Masala Wheat Flour Papdis are crunchy crisps made of wheat flour. The wheat flour here can be easily replaced with maida/refined flour or multigrain flour. I usually fry these Papdis, but this time I have baked them as per the request of friends and followers as they wanted something that was not deep-fried. That said, these Papdis can be fried too and I have given both options in this recipe.
When we bake a snack that is traditionally deep- fried there is always a difference in texture. It would be wrong to say that they taste almost like fried ones. The taste is the same, the papdis are crunchy too, but there is a difference in their textures. I also believe that when we prefer a baked snack over a fried one we are willing to adjust to the minute differences that are bound to be there because the technique used is different. Therefore you will not find phrases like “baked but almost like fried” or “baked but as good as fried”, on this blog. Baked is baked and fried is fried, and somewhere there is a compromise in either, shape, colour, texture, taste of the dish. I am not saying this only about the current recipe but in general. When a deep-fried dish is baked there are differences.
This is why I try to keep the fried ones fried, but sometimes I do give in to a little experimenting. I won’t do something because it is a trend, but if I do experiment and the result is blog-worthy I will certainly share it with you all.
Now, these Papdis can be served with tea, they last for a long time when stored in an airtight container. I also make Papdi Chat(street food delicacy) with these, and since they are firm than the Maida papdis, they hold up the sweet curd and chutneys of the Chaat well.
Wheat flour 2 cups (1 cup =150 ml) Suji(semolina) 1/2 cup Salt as per taste Red chilli powder 1 tsp Ajwain(Omam/Carrom seeds) 1 tsp Oil 3 tbsp for flour (refer note1) Fresh Coriander or Methi(fenugreek)leaves 1/2 cup finely chopped White sesame 1 tsp (optional) Water as required
Directions:
In a dish take the wheat flour and add the suji/semolina to it. Now add the salt, red chilli powder, ajwain followed by the 3 tbsp oil. Start mixing the flour with your fingers, such that the spice powders and oil are well mixed with the flour. Now take some flour in your palm and clamp it together with your fingers. If the flour holds shape, water can be added little by little now. But before that add the chopped coriander/methi leaves, mix it with the flour well and now start adding water little by little. We want a stiff dough here. The consistency should be like the dough for Poorie. Now apply very little oil on the dough and rest it or 15 minutes. Now divide the dough into 4 or 5 balls. Roll out each ball into a thin circle, flour for dusting if required. Sprinkle some sesame seeds on the rolled and flattened dough and roll again so that the sesame seeds stick to the dough. Now with a cookie cutter or lid of a bottle cut into a circle. Remove excess dough from sides. prick holes with a fork on the little papdis.
To bake them: Preheat oven to 180 C for 10 minutes. Place the little circles into a baking tray after pricking holes, brush with a little oil(this step is optional), and bake at 180 C for 8 minutes on one side, flip them after 8 minutes and bake again for 8 minutes. Remove from oven, let them cool and store in an airtight container. Repeat this process for the whole amount of dough.
To fry them: Take oil in a Kadai and heat. The oil should be medium hot. The dough when put should sizzle and rise up immediately. This is the right temperature. Prick the papdis with a fork and gently drop them into the oil and fry until all bubbles have subsided and the papdis are light brown in colour. Cool and store in an airtight container.
The crunchy and spicy Masala Wheat Flour Papdis are ready to serve with tea or to be made to a Chaat item. Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Take the Wheat flour in a dish and add the Semolina/Suji to it.
2. Now add the salt, red chilli powder, ajwain, and oil to the flour.
3. Start mixing the flour with your fingers(without adding any water at this stage). The spice powders and salt must mix evenly with the flour. Take some flour in your palm and try to clamp it within your fist. When you open your fist the flour should hold shape and not break away.
4. Now add the finely chopped fresh coriander or Methi leaves, and adding water little by little form a stiff dough. The consistency should be like Poori dough. Rest the dough for 15 minutes.
5. Now divide the dough into 4 or 5 equal parts. Take one ball at a time, dust it with flour and roll it out like a chapati, sprinkle some sesame seeds and roll again lightly, so that the seeds stick to the dough.
6. Now with a cookie cutter or lid of a bottle make small circles. Take away the excess dough. Prick the circles all over with a fork.
7. To bake- preheat oven to 180 c for 10 minutes. Brush some oil over the Papdis, place them on a baking tray and bake at 180C for 8 minutes on one side. Remove the tray, flip over the papdis and bake again for 8 minutes. Remove from oven and cool. Store in an airtight container.
8. To fry them- heat oil in a Kadai. Oil should be medium hot. Check the temperature by gently dropping a small bit of dough into the oil. If it sizzles and rises immediately, this is the right temperature. Now fry the papdis in oil at medium heat until all the bubbles subside and the papdis are light brown in colour.
NOTES: 1. Adding adequate oil to the flour is a crucial step, the oil is the one that imparts the crunch to the Papdis. After step 3 if the flour is still not holding shape, then add another teaspoon or two of oil to the flour, rub it into the flour and check if it holds shape now by claiming it in your fist. If it does, start mixing water.
2. It is important to prick the Papdis with a fork before baking or frying as otherwise, they will rise/puff up thereby losing the crunch. So pricking holes is a crucial step.
3. The temperature of the oil is important, the method to check the temperature is given in step 8, which should be followed.
4. The timing in each oven may vary to bake, so 2 to 3 minutes less or extra time may be required.
Thattai/Nippatu
This savory recipe is a popular South Indian snack and is made during festivals like Janmashtami and Deepawali. In South India festivals are incomplete without making rice-flour based snacks and homemade sweets.
Usually, the rice is soaked, the water drained, dried on a cloth, and then ground to a flour. Nowadays since most of us are busy both at home and work, I have used store-bought rice flour for this recipe, as it saves time. The most important step in this recipe is the proportion of rice flour and Urad dal flour, which I have shared below in the recipe. Regarding the use of Butter and its substitutes please refer to the notes.
In this recipe, Rice flour, Urad dal flour, butter, and spices are combined to form a dough, which is flattened and deep-fried in oil.
To give this recipe my twist I have added another ingredient- a little Pottukadalai/Chutney chana(fried gram)flour. This makes the Thattai crunchy. Grated or sliced coconut can be added, but in this recipe, I have not used them.
While you are here please have a look at my other recipes like
For Urad dal flour–Take a handful of urad dal and dry roast them in a Kadai until light brown and you get a nice aroma. Cool them and grind them to a fine powder and also pass it through a sieve, discard the residue.
For fried Gram flour/Pottukadalai flour- Put a handful in a blender and grind them to a fine powder. Pass it through a sieve and discard residue if any.
Now in a dish take the rice flour and add the urad dal flour and fried gram flour. Add the butter, salt, chilli powder, asafoetida, coarsely broken peanuts, fried gram, curry leaves, white Sesame, and mix nicely. The flours, spice powders, and butter should combine well. Now add water little by little to make a stiff dough.
Now in a Karahi take oil for deep frying and heat. While the oil heats up start shaping the Thattai. Take a plastic sheet or Aluminium foil and grease it with oil well. Grease your palms also with oil. Now pinch a small amount of dough(little bigger than lemon) and place it on the plastic/aluminum sheet and using your fingers flatten the ball to a thin circle. Take a fork or toothpick and prick holes all over the dough. Check if the oil is hot enough. To test take a small piece of dough and put it in the oil. If it sizzles and rises immediately then the oil is ready for frying. Now gently lift the foil in your left hand and ease the flattened dough into your right hand by reversing the foil and gently peeling it away. Now gently drop the flattened dough into the oil and fry flipping both sides. Keep flipping and frying until all bubbles in the oil subside and the Thattai is golden in colour. The Spicy and crunchy Thattai is ready to munch as it is or serve as a tea time snack or to offer guests during festivals. Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Follow the method given above for Urad dal flour and fried gram/Porikadalai flour. Coarsely pulse the peanuts too.
2. In a dish take the rice flour, Urad dal flour, fried gram flour, butter, and all other ingredients excluding water and combine nicely.
3. Now add water little by little and form a stiff dough. Take oil ina Karahi to deep fry and heat. heat should be medium-high.
4. To form the Thattai, take a plastic sheet or aluminium foil and grease it with oil. Grease your palms also with oil. Pinch a small portion of dough, form a ball, and place it on the sheet. Flatten it with your fingers to form a thin circle. Take a fork and prick all over the Thattai.
5. To check if the oil is hot enough drop a small bit of dough in the oil if it rises immediately then the oil is ready for frying. Using your left hand lift the foil and reverse it on your right palm and gently peel away the foil in a backward motion.
Now gently release the flattened dough into the oil and fry flipping both sides, until all the bubbles in the oil subside and the Thattai is a golden colour. Repeat this process for all the dough and store the Thattai/ Nippatu/Chekkalu in an airtight container.
NOTES:
1. Butter is one ingredient that gives the Thattai its crunch and also it’s colour. So do not exclude it. Some recipes suggest using Ghee or hot oil in the dough. I recommend sticking to butter as ghee and hot oil turn the Thattai hard and also the colour turns too brown.
2. Any butter unsalted or salted is fine.
3. Using Pottukadalai/ fried gram powder gives a nice taste and crunch. If you don’t have it handy, carryon with other ingredients. The Thattai will still turn out fine.
4. Using white sesame also gives a nice taste to the recipe. If you have it handy add some for sure
5. Coconut gratings or small bits of coconut are also added, but this time I have not added them.
If you tried this recipe and liked it please comment below. I would love to hear from you.
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Sweet Poha/Vella Aval
This recipe of the humble Poha(beaten rice flakes)/Aval cooked in Jaggery syrup is one of my favourites. I make it whenever I have a sweet craving or as an offering(Prasad) for Pujas at home. Healthy and filling at the same time. It makes for a good mid-evening snack(Tiffin) option. Sometimes I make with a combination of other Pohe recipes, to serve during Navarathri when guests visit home.
Poha is also one of the main offerings during Janmashtami and Ganesh Chaturthi. Lord Krishna is known to have loved them and Pohe is what his friend Sudama got him as a gift.
Usually, during these two festivals, people just offer the Pohe and jaggery with coconut scraping as a dry mixture for Prasad. I have observed that though there are few who like it this way, many don’t enjoy it dry. So what I prefer doing is putting it in a jaggery syrup and stirring it dry, with a dash of ghee, cardamom powder and coconut scrapings it tastes just like Sweet Pongal, but it is dry in texture.
There are many variations of the Pohe like Kanda Poha(onion Poha), Masala Poha(tomatoes and onions), Lemon Poha, Puli Aval(tamarind Poha), Vella Aval(Sweet Poha) and Dahi Pohe/Moru Aval. The Poha can be either thick or thin. For this recipe, I have used the thin one, but the same can be done with the thick one too, just that the soak time will vary. Thick Poha is used for recipes where the Poha is going to cook in a sauce so that it doesn’t become soggy. The Sweet Pohe makes for a good and healthy recipe for kids too.
While you are here please visit my other Indian sweet recipes such as
This Janmashtami or Ganesh Chaturthi try out this recipe of Sweet Poha or Vella Aval.
PREP TIME: 10Mins COOK TIME: 15 Mins
TOTAL TIME: 25Mins COURSE: DESSERT/SWEET
CUISINE: SOUTH INDIAN SERVINGS: 4
AUTHOR: Rajni Ram
Ingredients:
Poha/Aval( Thin ) 1 cup
Jaggery 1 cup
Coconut gratings 1 tbsp
Ghee 1tbsp
Cardamom powder 1/2 tsp
Cashewnuts around 5 broken to bits
Raisins around 8
Directions:
Pass the Poha through a sieve that has medium-sized perforations, such that the Poha remains in the sieve and the dust and small flakes fall away. Now wash the Poha just once(may become soggy if done more than once)and drain all the water. Let the Poha rest for 10 minutes.
In a thick bottomed vessel put in the jaggery and 1/4 cup water and place it on the flame. Stirring continuously dissolve the jaggery. The syrup should boil for about 2 minutes. Now strain this syrup into a Kadai or thick bottomed pan and add a teaspoon of sugar and add the washed Poha. Turn on the flame and mix the jaggery and Poha well, such that the jaggery syrup has evenly coated the poha. Cook on low flame until all the moisture is absorbed. Now add the cardamom powder and put off the flame. In a small tadka, Kadai heat the ghee and fry the nuts and raisins and drop them into the Sweet Poha and give it a stir. The Sweet Poha/Vella Aval is ready to offer as Prasad or to your guests. This can be made ahead and warmed just before you serve. Enjoy.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Powder the jaggery and cardamom and keep ready. Break the Cashewnuts to bits.
2. Sieve, wash the Poha twice drain the water and let it rest for 10 minutes.
3. Now in a thick bottomed vessel put in the jaggery, add 1/4 cup water and switch on the flame. Stirring continuously dissolve the jaggery. The syrup should cook for 2 minutes on low flame.
4. Now strain this syrup into the Kadai or pan in which you are going to make the Poha. Add a teaspoon of sugar. Add the washed and soaked Poha to the syrup in the Kadai, and switch on the flame. Start stirring and cooking this mixture until the jaggery syrup coats the poha well. Continue to stir until the moisture dries up and the Poha is almost dry. Add the cardamom powder and switch off the flame.
5. In a small tadka, Kadai dry roast the grated coconut gratings until light brown. One has to stir continuously as the coconut will burn if left unattended. Add the roasted coconut to the Sweet Poha and mix well.
6. Now in the same Kadai, the coconut was roasted, add the ghee and fry the nuts and raisins. Put this into the Sweet Poha. The dish is now ready to offer for Puja or to serve guests.
NOTES:
1. If using thick Poha there is no need to sieve the Poha, just wash it around 3 times and then rest it for 10 minutes.
2. Sometimes this recipe I also made by soaking the poha in jaggery water, but I personally do not recommend this as the dish does not last long. The jaggery water is not cooked like unlike the recipe above, so the chances are the Poha will give out a fermented smell in a short time.
3. Since in this recipe, I have boiled the jaggery and made a syrup the Poha can be made ahead, if you have made extra, it can be put in the refrigerator and warmed up the next day. So this method stays good longer.
4. Adding a teaspoon or two of sugar accentuates the taste of jaggery. I always follow this in my jaggery based recipes.
5. More grated coconut can be added if you like the flavour.
If you tried this recipe and liked it please comment below. I would love to hear from you.
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icon. Whenever we have a new post the recipe will be mailed to you. Thank you for showing interest in Rajjo’s Kitchen.
Sugiyan
Sugiyan or Sukhiyan as it is called is a traditional snack in Kerala and Tamilnadu. It is also made in Andhra Pradesh and is called Boorelu. This snack is like a sweet version of the Aloo Bonda where the Aloo is replaced with a sweet Chana dal or Moong dal and Jaggery filling and instead of Besan Urad dal and rice flour are used as a batter to cover the filling(Poornam). Coconut is also added to the filling that enhances the taste. This is also a snack that people make for festivals. As the festival time is nearing blogging this recipe may be helpful. I usually make it around Navarathri and Diwali to serve it to guests who visit home.
As I had mentioned that the poornam (filling) is made with Moong dal too, but I personally feel the chana dal filling is tastier. Some also use whole moong(payaru) to make the filling.
I use this filling of Sugiyan to make Puran Poli(Boli/Bobbatlu/Hoolige) also. So what I usually do is make them both simultaneously. I use wheat flour majorly with a hint of maida to make Puran Poli, the Sugiyan is had the same day as it doesn’t taste fresh or hold good the next day, it is like an instant snack, whereas Puran Poli can be consumed with 2-3 days if stored properly.
One needs to grind the batter carefully and the rest of the recipe is quite easy. In this recipe, I will also show you an easy way to make the filling.
While you are here check out my other dessert recipes like Pineapple Rabdi,
Carrot Kheer, Chakkara Pongal, Atte Ka Sheera, Akkara vadisal, and more.
Here is the recipe of Sugiyan for you–
PREP TIME: 20 Mins(1 hr soak) COOK TIME: 40 Mins
TOTAL TIME: 60 Mins COURSE: SNACK
CUISINE: SOUTH INDIAN SERVINGS: 6
AUTHOR: Rajni Ram
Ingredients:
Urad dal 1 cup soaked for 1-hour
Chana dal 1 cup roasted to light brown
Turmeric powder 1/2 tsp
Rice flour 2 tbsp
Jaggery 1 cup powdered
Coconut grated 1/2 cup
Cardamom powder 1 tsp
Oil for frying
Directions: for the filling:
Dry roast the Chana dal to a light brown, you will get a nice aroma of the dal. Switch off the flame, remove and cook in a pressure cooker with 1/2 tsp turmeric powder and adequate water for 2-3 whistles(not more), as we want the dal to be rightly cooked, not mushy. Once the dal is cooked and the pressure in the cooker has subsided, remove the dal and put it in a strainer for all the water to drain off for about 5 minutes. Now put the dal into the dry grinding unit of the processor and blitz. Open stir the contents well and blitz again to a fine powder. After grinding it will resemble wet sand. Now in a Karahi put in the jaggery and the ground dal, followed by grated coconut( add no water) and keep stirring, in low flame. The jaggery will start melting and within 5 minutes of stirring the filling will become well combined. Even if it seems a little dry, don’t be tempted to add water. The jaggery will be enough to bind it. Add the Cardamom powder and keep stirring and when it forms a lump, put off the flame and let it cool. Once the filling has cooled, make small balls of them and keep aside.
Directions for the outer crust:
Soak the Urad dal for 1 hour and grind. Don’t allow it to soak for a long time, as then it soaks up a lot of oil while frying. The dal has to be ground to a smooth and thick batter, with water as required. The batter should stick to the filling and not roll off it, that should be the consistency. A runny or flowy batter will not stick to the filling. After grinding transfer to a dish, add 2 tablespoons of rice flour and 1/2 tsp salt. Now add little water if required as the rice flour would have absorbed all moisture from the urad dal paste.
Directions to make Sugiyan:
Heat oil for frying to medium-high. Now take one ball at a time, roll it in the batter, or smear the batter all over the filling, it should be a thick coating or it will split in the oil and, drop them gently into the oil. Fry 4-5 of them at a time. Remove when golden brown in colour. Drain them on an absorbent paper. Repeat for the entire lot of filling. The delicious Sugiyan is ready. Serve with tea or make it as Prasad(offering) for Puja and enjoy it. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Soak the dal for an hour. Dry roast the Chana dal and pressure cook for 2 -3 whistles and no more.
2. For the Outer crust(cover)- Grind the soaked Urad dal by adding little water to a smooth but thick paste(idli batter consistency or a little thicker also is fine). Stir in 1.5 to 2 tablespoons of rice flour. If the batter gets too thick, add a little amount of water to get it back to the right consistency, given above. ( I forgot to take a picture of adding Rice flour, so please keep in mind and ad it).
3. For filling- Dry roast the Chana dal until light brown in colour, you will get a nice sweet aroma when you are getting to that stage. Pour required water and add turmeric powder and pressure cook it for 2-3 whistles, and not more. Once the pressure reduces, take the dal and drain it completely of all the water and allow it to cool for 5 minutes.
4. Now put the warm Dal into the dry grinding jar and blend to a powdery texture, without any water. Give it a mix and spin again, the mixture should be fine and should resemble wet sand.
5. Put this ground Dal mixture in a Kadai and add the jaggery and grated coconut to it. Switch on the flame on low and start stirring this mixture. Do not add any water, the jaggery will start melting in the heat and help in combining. Add the cardamom and keep stirring until the mixture comes together and forms a lump. Put off the flame and cool the mixture.
6. To make the Sugiyan- Heat oil in a karahi for frying. Heat should be medium-high. Now make lemon sized(or a little bigger too is ok) balls of the filling and keep it aside. Check if the oil is hot by dropping little of the batter into it. If it sizzles and rises immediately, it is ready for frying.
7. Now take the Urad dal – Rice flour batter and dunk each ball into it gently, use your hands to smear the batter on the filling if required ad cover the ball. Gently drop it into the oil and fry to a golden brown colour. 4-5 Sugiyans can be fried at a time. Drain them on absorbent paper. Repeat for the entire filling and enjoy them hot.
NOTE:
1. I recommend not soaking the Urad dal for more than an hour as it soaks in lot of oil while frying.
2. The jaggery can be reduced to 3/4 cup depending on how sweet it is.
3. I forgot to take a picture of adding the rice flour, so don’t forget to add it if following only the pictures.
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Dahi Pohe/Moru Aval
This recipe of the humble Poha(beaten rice flakes)/Aval soaked in curd is one of my favourites. I make it whenever I have a lot of sour curd. Healthy and filling at the same time. It makes for a good breakfast or mid-evening snack(Tiffin) option. I make it for dinner too when lunch is heavy. There are many variations of the Pohe like Kanda Poha(onion Poha), Masala Poha(tomatoes and onions), Lemon Poha, Puli Aval(tamarind Poha), Vella Aval(Sweet Poha) and Dahi Pohe/Moru Aval. The Poha can be either thick or thin. For this recipe, I have used the thin one, but the same can be done with the thick one too, just that the soak time will vary. Thick Poha is used for recipes where the Poha is going to cook in a sauce so that it doesn’t become soggy. The Dahi Pohe makes for a good and healthy lunchbox recipe for kids. While you are here please have a look at other recipes by Rajjo’s Kitchen like Semolina Cheese Balls, Rava Dosa, Savoury Muffins and more…
Here is the recipe for Dahi Pohe/Moru Aval.
PREP TIME: 10Mins COOK TIME: 15 Mins
TOTAL TIME: 25Mins COURSE: BREAKFAST/TIFFIN
CUISINE: INDIAN SERVINGS: 4
AUTHOR: Rajni Ram
Ingredients:
Poha (thin) 250 gms
Sour curd 1 to 1.5 cups
Salt as per taste
Grated Coconut 2 tbsp
Peanuts 1 tbsp
Green chillies 2 finely chopped
Ginger 1 inch piece finely chopped
Dry red chillies 2 broken
Mustard seeds 1 tsp
Chana dal(gram dal) 2 tsp
Urad dal(black gram)2 tsp
Curry leaves a few
Asafoetida 1/2 tsp
Oil for tempering
Directions:
Pass the Poha through a sieve that has medium-sized perforations, such that the Poha remains in the sieve and the dust and small flakes fall away. Now wash the Poha just once(may become soggy if done more than once)and drain all the water. Put it into a flat bowl and add the sour curd and salt to it. Mix gently but evenly so that all the Poha are coated with the curd. Set aside for 10 to 15 minutes.
Now using your hands separate the soaked Poha gently and set aside. Take a Pan or Karahi and pour the oil. Once it heats up add the peanuts and fry them. Once they are golden in colour remove and set aside. Now to the oil add the mustard seeds, as they crackle add the chana dal, urad dal, dry red chillies, ginger, green chillies, curry leaves and asafoetida and fry them until golden in colour. Now add the Poha to the tempering and mix nicely. Check and adjust the salt. Keep stirring the Poha on a low to medium flame for 3 minutes. Now add the grated coconut and stir for another 2 minutes on low flame. Add in the fried peanuts and put off the flame. Enjoy the simple, healthy, tasty Dahi Pohe. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients.
2. Sieve, wash and soak the Poha in Curd. Add salt to poha before pouring the curd. Dilute the curd with little water(1/4 cup) if required. Rest the soaked Poha for 10 to 15 minutes. After the poha have soaked, separate them gently with your hands.
3. In a pan/karahi pour oil for tempering, around 2 tbsp and heat. Drop in the peanuts and fry until golden in colour. Now add the mustard seeds, as they crackle add the chana dal, urad dal, dry red chillies, ginger, green chillies and asafoetida and fry until golden in colour.
4.. Now add the Poha little by little and mix nicely so that the tempering is mixed evenly. Stir on a medium flame for 3minutes. Check salt and adjust if required. Add the grated coconut and stir for another 3 minutes over a medium to low flame.
5.. The Dahi Pohe are ready to pack in the lunch box or to serve.
NOTES:
1. If using thick Poha there is no need to sieve the Poha, just wash it around 3 times and then soak it in curd.
2. Fresh curd can also be used, but the recipe tastes best with slightly sour curd.
3. More grated coconut can be added if you like the flavour.
If you tried this recipe and liked it, please comment below. I would love to hear from you.
Akkaravadisal
This is a very traditional South Indian sweet dish. Lord Mahavishnu is offered this sweet as prasad(holy offering). The main ingredients are Rice, moong dal, jaggery, milk and ghee. The ingredients are similar to the Sweet Pongal but both taste very different. It tastes heavenly when served a little warm. Without much ado let’s get to the recipe right away.
PREP TIME: 10Mins COOK TIME:30Mins
TOTAL TIME: 40 Mins COURSE: MAIN
CUISINE: SOUTH INDIAN SERVINGS: 4
AUTHOR: Rajni Ram
Ingredients:
Rice 1 cup
Moong dal/ green gram 1/4 cup
Milk 6 cups
Jaggery 1 cup
Water 1/4 cup
Sugar ( optional) 1 tbsp
Ghee 3/4 cup
Cardamom/ elaichi powder 1 tsp
Saffron ( optional) 2 pinches, soaked in warm milk
Raw camphor( optional) 1 pinch powdered
Cashewnuts 8 to 10
Raisins 8 to 10
Directions:
Dry roast the Moong dal to a light brown colour. Stir constantly and take care not to burn the dal. It will give out a nice aroma. Put the jaggery in a separate vessel, add water and bring to a boil. Put off the heat and stir to dissolve the jaggery. Keep aside. Take a vessel that fits inside your pressure cooker and transfer the rice into it. Add in the roasted Moong dal and wash both the rice and dal together. Pour 4 cups milk and arrange the vessel in the cooker. Close lid and cook for around 5 to 6 whistles. After pressure releases open lid, the rice should be well cooked and not grainy. Mash the cooked rice and dal while it’s hot, keep aside. In a pan or Urli( heavy-bottomed brass vessel ) pour 1 tbsp ghee and heat. Fry the cashew nuts and raisins in the ghee to a nice golden colour and keep them aside. To the same pan add the cooked rice and dal. Strain the liquid jaggery into the rice directly and the sugar and the remaining milk( 2cups, to which saffron was added). Stir nicely. Add the cardamom powder and raw camphor powder and stir. Put off the stove and add the ghee finally. The divine tasting Akkaravadisal is ready. Tastes best when hot/ warm. Enjoy. Bone Appetite.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients.
2. Dry roast the Moong dal to a light brown colour. Take rice in a vessel that fits inside the cooker and add the roasted dal to it. Wash them a few times, add 4 cups milk and place the vessel inside the cooker with sufficient water at the bottom. Cook until 5 to 6 whistles. To the remaining 2 cups of milk add saffron and let soak.
3. Until the pressure releases let’s get the jaggery ready. In a small vessel take the jaggery, add 1/4 cup water and bring to a boil, put out the stove and stir the jaggery to dissolve it.
4. Once you open the cooker mash the contents while they are hot as it’s easier to do it then. Set aside.
In a pan/ Urli take a tablespoon of ghee and heat, fry the nuts and raisins in it and keep aside.
5. In the same pan/ Urli transfer the cooked rice and dal and strain the liquid jaggery on it directly. Pour the saffron added milk to the mixture and stir. Add in the cardamom and raw camphor and turn off the stove. Lastly, add the ghee, garnish with the fried nuts and raisins and the Akkaravadisal is ready.
NOTES:
1. We strained the jaggery to remove the impurities from it.
2. Do not cook rice directly in the cooker as we are coking with milk, the milk may stick to the bottom and the dish will give a burnt taste and odour. That’s why we are cooking with a vessel inside the cooker.( to make directly checkout One pot Akkaravadisal recipe)
3. Saffron and raw camphor are optional, they give added flavour.
4. Be liberal with ghee. Cook the rice soft. If grainy add more milk and pressure cook again.
5. I have used normal rice( Sona Masoori/ Ponni). If using Basmathi avoid the raw camphor as both aroma and flavouring of both may clash.
If you made this recipe and liked it, please comment below. I would love to hear from you.
