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November 26, 2012

PORI URUNDAI , APPAM | KARTHIGAI DEEPAM RECIPES




Pori urundai and appam are prepared for karthigai deepam in every house.I learnt both these recipes from my MIL. In bangalore, we don’t 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 aval pori and jaggery is 8:1.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).
Sweet 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 due to calorie consciousness ;). It stays soft for long time.

Do try these recipe and share ur thoughts. Happy karthigai deepam :) Here is a picture of our last year karthigai deepam :)





Aval pori urundai recipe


Aval pori urundai recipe Pori urundai using aval/poha for karthigai deepam
Cuisine: Indian Category: Sweet Yields: Serves 4
Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes


INGREDIENTS
To make syrup
  • Grated jaggery – 2 tbsp ( add 1 more tbsp if u want more sweetness)
  • Water – 2.5 tbsp

  • Thick poha – 1/2 cup
  • Cardamom – 2 seeds ( powdered)
  • Black sesame seeds – 1.5 tsp
  • Fried gram dal – 1.5 tsp
  • Dry Coconut bits – 1 tbsp
  • Dry ginger powder – A pinch ( optional)
  • Rice flour/ghee - for greasing ur hands
METHOD

  • In a heavy bottomed kadai , dry roast the fried gram dal , sesame seeds .Roast coconut pieces in a tsp of ghee..Then dry roast 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. Roast coconut bits in a tsp of ghee and set aside.
pori urundai step by step
  • 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.
karthigai pori urundai recipe
  • Now in a broad kadai, take the roasted poha, 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.
pori urundai step by step 1
  • Crispy aval pori urundai is ready , Enjoy !!


Note

  • 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.



Appam recipe


Appam recipe Appam using wheat flour and jaggery for karthigai deepam
Cuisine: Indian Category: Sweet Yields: Serves 4
Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes


INGREDIENTS

  • 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
METHOD

  • 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.
karthigai appam recipe
  • 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..
    appam step by step
  • Remove and serve.. Hot n soft appam is ready!!


Note
  1. Adding mashed banana gives the softness to the appam
  2. If desired coconut gratings can also be added.
  3. Ghee  can used to make this appam to make it more rich n flavourful.
  4. U can also deep fry this appam instead of making in paniyaram pan ..
  5. For getting nice round shape, use less oil while u deep fry and make it one by one…

 



21 comments:

  1. karthigai deepam wishes dear :)
    wonderful recipes ...

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  2. Happy karthigai chitra...fabulous recipes...

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  3. Delicious and authentic recipes.
    Karthigai Deepam wishes to you!!

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  4. Very nice recipes ! Happy karthigai deepam to you and your family.

    Sandhya

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  5. Happy Karthigai Deepam Chitra.... love this authentic snack recipes.... nice presentation.

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  6. Thst's exactly the same way my amma does pori urundai, with the coconut pieces..

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  7. It is a very informative and useful post thanks it is good material to read this post increases my knowledge valentines teddy bear

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  8. Both the recipes looks delicious n loved ur clicks too!

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  9. I love both of em. Looks yummy. Happy Karthigai Deepam

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  10. such a delicious recipe & must be divine to have it.

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  11. Karthigai deepam wishes Chitra, both pori urundai and appam makes me hungry.Beautiful festive foods.

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  12. Karthigai Deepam wishes!!! Both recipes are very inviting n nice preparation!!!

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  13. this pori unde is a must at our place during weddings or thread ceremony (upanayanam)!

    ReplyDelete

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