I learnt both from my MIL. In bangalore we dont get aval pori or nel pori . So we used to dry roast the thick aval and make pori urundai.This urundai can also be made using the ordinary puffed rice. It tastes great for both.. Recipe & method are almost the same. The ratio of puffed rice and jaggery is 4:1 for mild sweetness.We have tried 3:1 ratio too.. Some people used to add the puffed rice to the jaggery syrup and Some do the reverse. My MIL usually adds the jaggery syrup to the roasted poha. Sometimes we keep it as such without making balls ( pori kilari vaipathu)..Appam can be made in many ways.It can be made using rice & coconut OR maida & rava OR wheat flour and rice flour. Here i’ve given using wheat flour and rice flour which makes the job easier and healthy too.Actually appam has to be deep fried but i make in paniyaram pan. It stays soft for long time. Soon i’ll post the other two methods too. I’ve tried to give the step by step pictures as a tile.Hope it’ll be understandable..
AVAL PORI URUNDAI
Thick poha – 1/2 cup
Grated jaggery – 2 tbsp ( add 1 more tbsp if u want more sweetness)
Water – 2.5 tbsp
Cardamom – 2 seeds ( powdered)
Black sesame seeds – 1.5 tsp
Fried gram dal – 1.5 tsp
Dry Coconut bits – Few (optional)
Dry ginger powder – A pinch ( optional)
In a heavy bottomed kadai , dry roast the thick poha in low flame carefully without changing the color..It may take around 10-15 mins. I roasted it in two batches ( 1/4 cup in each batch)..Roasting in batches helps uniform roasting. Aval will puff up and becomes crispy. Remove and keep it in a broad plate.
In the same kadai , dry roast the sesame seeds and when it starts to splutter add the fried gram dal. Roast for few seconds, switch off the flame and leave it in the kadai.Similarly dry roast the kopparai pieces and set aside.
Now put the grated jaggery & the water in the bowl and after the jaggery is melted , strain it to remove the impurities..
Boil the jaggery syrup till it reaches the soft ball consistency. U should be able to make a soft ball out the syrup..Please be careful and dont miss this consistency.Switch off the flame immediately. Add cardamom powder & dry ginger powder to it.Mix well.
Now in a broad plate take the roasted aval, sesame seeds & fried gram dal & coconut bits. Add the syrup to this mixture and mix well. When the mixture is warm, grease ur hands withe ghee or rice flour and make balls roughly. No need to make it perfect round by now.
After the ball is cooled down, Roll it tightly to make a perfect round.Give a setting time of 30 minutes.
Crispy aval pori urundai is ready , Enjoy !!
For making pori urundai with puffed rice , follow the same procedure. If ur puffed rice is soggy , Heat a kadai and then put the soggy puffed rice , mix well and switch off the flame. Allow the puffed rice to remain in the kadai and mix it in regular intervals. Puffed rice will become crispy..
Jaggery syrup consistency is very important here. Soft ball should be made out of jaggery..syrup will be frothy & thick to look.
Adjust the amount of jaggery as per the sweetness u require..The color of the pori urundai depends on the color of jaggery and the amount of jaggery u use.
Wheat flour – 1/2 cup
Rice flour – 1 tbsp
Powdered jaggery – 1/4 cup + 1/8 cup ( the ratio of wheat flour & jaggery should be 1:3/4)
Banana – 1 no ( small)
Cardamom powder – 2 pinches
Cooking soda – 1 big pinch
Water – 1/2 cup + 2 tbsp
Grind the banana to a smooth paste adding little water in a mixie.
In a bowl take the flour , powdered jaggery , cardamom powder , ground banana and mix well. Add water to make a smooth batter. Finally before making the appam add the cooking soda , mix well.
Place the paniyaram pan , add little oil/ghee and pour the batter. Cover & cook for sometime. flip it and again cook for sometime.I wanted mine to be brown in color and i kept in high flame for few seconds before removing it..
Remove and serve.. Hot n soft appam is ready!!
Adding mashed banana gives the softness to the appam
If desired coconut gratings can also be added.
Ghee can used to make this appam to make it more rich n flavourful.
U can also deep fry this appam instead of making in paniyaram pan ..
For getting nice round shape, use less oil while u deep fry and make it one by one…