Nel pori urundai was in my try list for years.In my house,both mom & mil make aval pori urundai as aval pori is easily available in Tamil nadu.My MIL makes it as balls whereas my mom just mix the aval pori with jaggery syrup and keep it as it is.So its purely our choice.Here in Bangalore, we make Aval pori urundai by roasting aval/Poha as we don’t get readymade aval pori and make it as balls.But recently i saw Aval pori/Avalakki pori and Nel pori in Gandhi Bazaar.I became so happy and bought them immediately.I tried urundai with both at the same time as i wanted to update my old post as well.Both came out perfect.Please check out my updated aval pori urundairecipe if u are interested.In this post,i have shared nel pori urundai with tips & tricks to identify the correct consistency of jaggery syrup.So you can follow this recipe and make either aval pori or nel pori urundai with it.As i had tried pori urundai with aval,nel pori as well as puffed rice,I personally felt the taste of aval pori urundai is the best.Next comes pori urundai using puffed rice and i would give the least points for nel pori urundaibecause it tastes slightly chewy .So friends try any based on your liking.
Nel pori urundai recipe
Nel pori urundai recipe for karthigai deepam
Cuisine:Indian
Category:Sweet
Serves:12-15 nos
Prep time:10 Minutes
Cook time:15 Minutes
Total time:25 Minutes
INGREDIENTS
Nel pori - 3.5 cups
Grated jaggery - 1/2 cup ( heaped)
Cardamom - 3 seeds( powdered)
Black sesame seeds - 1.5 tsp
Finely chopped coconut pieces - 2 tbsp
Water - 1/2 cup
METHOD
Dry roast black sesame seeds & fried gram dal.Set aside.In the same kadai,heat a tsp of ghee and roast the coconut pieces till golden brown.Keep it aside.
Clean the nel pori by removing the husk.Keep it aside.Melt grated jaggery by adding water and boil it.After it is completely melted,switch off the flame,remove and strain the syrup using a wire mesh.Wash the kadai and pour the strained syrup to it.
Now boil the syrup.It will thicken and reaches non-sticky,soft ball consistency( ie,Pour some thick syrup into a plate and try to gather it.U should be able to roll it a non-sticky and it should be soft too).Also when u pour the syrup using a ladle,the last drop will fall very slowly forming a single string. After that stage is reached,switch off the flame and add the roasted sesame seeds,fried gram dal,coconut pieces & cardamom powder.Mix well and add the nel pori immediately.Mix everything well together till all the nel pori is well coated with jaggery syrup.
Grease your hands with oil or rice flour and make tight balls from the mixture when it is warm. When the mixture is hot,u wont be able to make proper shapes.So make it tight when it is getting warm.Arrange all the balls and store in an air tight box.The shelf life of these balls would be around 2 weeks if properly done.
Enjoy !
Note
The consistency of jaggery syrup is important.It should be soft n non-sticky ball.
Cleaning nel pori is mandatory because that brown husk may cause loose motion trouble if u eat it.
The color & sweetness of pori urundai depends on the color& sweetness of jaggery.If ur jaggery is too sweet,use 4cups of rice & 1/2 cup of jaggery(levelled)
Make this nel pori urundai on Karthigai deepam festival day and enjoy !
People in Tamil nadu usually make pori urundai and nei appam for Karthigai deepam.As i had already shared varieties of appam recipes like appam recipe using wheat flour,instant nei appam and appam-deep fried version,i wanted to try an appam using millet as we are fond of eating millets nowadays.Actually i wanted to try with kuthiraivali,varagu or saamai but then i changed my mind to try with Thinai as Lord Muruga is fond of thinai,Right??. So i tried with thinai(Foxtail millet in English,Kangni/Rala in Hindi,Navane in Kannada,Korra inTelugu,Thina in Malayalam) & it came out very well.I made this appam using paniyaram pan.Actually i made one batch with ghee and remaining with oil.Both were tasting awesome.We liked it very much.I am glad i could make a healthy nei appam recipe using millets.Tomorrow i will try to share how to make nel pori urundai recipe.Please click this link to view full collection of Karthigai deepam recipes in my blog.Happy Karthigai Deepam
Thinai nei appam recipe
Nei appam recipe using Thinai/Foxtail millet
Cuisine:Indian
Category:Sweet
Serves:12-15 nos
Prep time:2 Hours
Cook time:10 Minutes
Total time:2H 10Minutes
INGREDIENTS
To grind
Thinai/foxtail millet - 1/2 cup
Wheat flour - 2 tbsp
Banana - 1 no ( small-yelakki,poovan)
Grated jaggery - 1/2 cup( use 1/3 cup for normal sweet)
Cardamom - 2 nos
Grated coconut - 2 tbsp
Rice flour - 1/2 tbsp
Cooking soda - a big pinch
To cook
Ghee/Nei - as needed
METHOD
Wash and soak the thinai/Foxtail millet for 2 hours.After 2 hours,grind it to a slightly coarse paste adding cardamom & little water.To this,add wheat flour,rice flour,Chopped Banana,grated jaggery,grated coconut and grind to a smooth thick paste adding required water.Batter should be of pourable consistency.
Leave the batter for 2-4 hours.Before making appam,add a big pinch of cooking soda and mix well.Heat paniyaram pan and add a tsp of ghee in each hole.Pour a small ladle of appam and cover cook it for few minutes in medium flame.Flip it and again cook for a minute.Remove and serve hot !
Enjoy !
Note
Adding rice flour is optional.This appam itself comes out slightly crispy outside and soft inside.
U can also add rave in place of rice flour.
Adding cooking soda and banana is essential.It gives u the soft appam.Suppose if u ferment the batter for 8 hours,then cooking soda is not needed.
Serve & eat hot to enjoy its best taste.
Make this healthy,Lord Muruga’s Favourite Thinai Nei appam for this Karthigai Deepam and get his blessings !
Here is the collection of Karthigai deepam recipes with video in this post. Thirukarthiagai/Karthigai Deepam is one of the most important festival of lights in South India especially in Tamil nadu. It usually falls on Tamil month Karthigai ( pournami day) when the moon is in line with the six star constellation called Karthigai. It is celebrated in a very grand manner in Tiruvannamalai where they lit Annamalai deepam on the hill and and it is believed that Lord Shiva's jothi will be visible on this day. Lord Muruga took the form of six babies in a lake called "Saravana Poigai". On this day, all his six forms were united by Parvathi(his mother) and this way, he had six faces. Special poojas are performed to Lord Muruga.
Karthigai deepam 2023 i.e this year it falls on 26th November (on Sunday). The idea behind this festival is to keep away bad things from life and welcome the good and holy things of life. On this day, we clean the house and draw rangoli ( kolam ) in front of pooja room & house entrance. We light oil lamps all over the house in the evening and we make some Karthigai deepam special recipes like nei appam, Pori urundai/Nel pori urundai, aval pori, Maavilakku for neivedyam and my MIL also makes kara appam along with these stuffs to finish our dinner.
My mom makes a special karthigai deepam kozhukattai and rice flour lamp for the well being of family members. Here I have shared the links for all neivedyam recipes of karthigai deepam with a video recipe for making pori urundai. All are very easy to make and even beginners can give them a try. I have also planned to share few more recipes from tomorrow. Hope you will like these recipes and try it.
I wish you all a very happy Karthigai Deepam. Lets see the collection below.
Click the below picture for Karthigai deepam pooja procedure
Usually we make instant sweet appam with wheat flour / godhumai maavu inippu appam / wheat appam with banana for Ganesh Chaturthi, Gokulashtami, Diwali and Karthigai deepam. It can be made with or without paniyaram pan. Being a calorie conscious women, I always make sweet appam in paniyaram pan to reduce oil consumption. But yesterday I purposefully tried this deep fried version to post in my blog. I made it with wheat flour, banana and jaggery asking the recipe from my MIL. It was awesome. I couldn’t resist myself stopping with one or two.
My MIL usually make this instant appam using maida, banana and sugar for our guests as evening snacks. It comes out super soft, spongy and fluffy. We make this instant wheat flour appam on Ganesh chaturthi evening and offer Lord Ganesh. If you have the practice of offering appam for Vinayagar chaturthi, do try this one. U will love its softness and taste. Ok, lets see how to make this sweet appam recipe using wheat flour, banana and jaggery with step by step pictures and video ! I have shown 2 methods in video - Deep fried appam without paniyaram pan and appam in paniyaram pan.
Wheat flour appam recipe
Sweet appam recipe using wheat flour, jaggery for Ganesh chaturthi, Karthigai deepam and Gokulashtami
Cuisine:Indian
Category:Sweet
Serves:7 nos
Prep time:5 Minutes
Cook time:5 Minutes
Total time:10 Minutes
INGREDIENTS
1 cup - 250ml
Wheat flour - 1 cup
Fully Ripe banana - 1 no ( You can use yelakki/poovazhai or rasthali banana)
Grated jaggery - 1/2 cup ( add 2 tbsp for more sweetness)
Rice flour - 1.5 tbsp
Cooking soda - a big pinch
Salt - a pinch
Cardamom seeds - 2 no ( crushed)
Cooking oil - to deep fry
Water - as needed
HOW TO MAKE SWEET APPAM - METHOD
In a wide bowl,take all the ingredients except oil and water. Mash the ripen banana and add to the flour. Add the required water and make a thick batter.The consistency of batter should be like thick idli batter. It should be pourable.
Heat oil for deep frying. Use less oil to get a nice round shape. Take a small curved ladle and pour a ladleful full of batter. Make one or two at a time. Appam should rise slowly from the bottom to top. This is the correct heating point. It helps the appam to cook evenly. If the oil is very hot, appam will brown outside and it doesn’t get cooked inside. So keep the oil at right heating point. First check with a drop of batter and proceed further. Pour a small ladle of batter and splash the oil over the top of appam while it cooks.
As soon as the color of appam turns golden brown, flip it and cook the other side till golden brown. Remove & drain in a tissue paper.
You can also make this appam using paniyaram pan to use less oil. Please watch the video. I have shown in detail.
Sweet appam is ready to serve.Enjoy !
Note
For variations,u can add maida and sugar instead of wheat flour and jaggery.
U can also make spicy version by adding finely chopped onions, ginger, curry leaves, coriander leaves & green chillies along with hing. It tastes great.
Do not add more cooking soda. Less than a pinch would be enough. Adding more soda makes the appam absorb more oil. Sometimes appam disintegrates in oil if Soda goes more.
Banana gives a super soft, spongy texture to the appam. Never skip it.
It stays soft and good for hours. So yoou can make them in advance too.
Make this super soft and delicious appam & offer GOD !
As u all know,Paal kozhukattai is an yummy Chettinad dessert recipe.It is loved by all irrespective of ages.I should have made this post for Gokulashtami but I din’t.Now I am posting this easy paal kozhukattai recipe for my Bachelor friend , Jayagopal.He wanted to make it for potluck party in his office this week.So he told me share this recipe as soon as possible.This is not the authentic chettinad version though.I must learn that and post here soon. Actually I had planned to post some Ganesh chathurthi recipes as the festival is around. But then I thought, this is also a variety of kozhukattai which we can make easily and offer Lord Ganesh. So I prepared this easy paal kolukattai version using milk, coconut milk powder and sugar as Vinayagr chathurthi special recipe. It was tasting great. I had already shared my MIL’s Paal kohukattai recipe with jaggery which is Sendhil’s most favourite recipe. But I love this version more than that .So I usually make it more often for myself and Raksha as evening snack or dessert for your guests.Special thanks to my friend Jayagopal, otherwise i would not have done this post even now .Ok,Lets see how to make this yummy and easy paal kozhukattai recipe.
Easy paal kozhukattai recipe
Easy paal kozhukattai recipe using coconut milk powder,milk and sugar
Cuisine:Indian
Category:Sweets
Serves:2 persons
Prep time:10 Minutes
Cook time:15 Minutes
Total time:25 Minutes
INGREDIENTS
Store bought rice flour - 1/2 cup
Water - 1/2 cup + 2-3 tbsp (for dough)
Gingely oil – a drop
Salt – a pinch
Sugar – 2 tbsp
Boiled milk – 1/2 cup
Coconut milk powder - 1.5 tbsp or thick coconut milk - 1/2 cup
Cardamom seeds - 1 no (crushed)
Saffron threads - few
METHOD
In a wide bowl , take the rice flour.Add a pinch of salt ,mix well & set aside.
Boil water adding a drop of gingely oil.when the water starts to boil,initially u can see some small bubbles on the bottom and sides of vessel.After few minutes,water will start to roll boil with big bubbles.Switch off the flame as soon as water starts to roll boil with big bubbles.
Add the boiled water to the rice flour little by little and mix well.Rice flour may not take all the water.Stop adding water as soon as u get a non-sticky dough.If u feel the dough is dry,add little more hot water.Make sure the dough is not sticky.Knead the dough when it is warm.Make small balls of seedai size by greasing your fingers.Cover it till use.
Now boil water in idli pot or in a kadai.Grease the idli plate with oil and spread the balls.If u are using kadai,keep the balls in a small plate.Place a small wide bowl and keep the plate over the bowl.Cover the kadai and cook for 5 – 10 minutes.
In the mean time,mix 1.5 tbsp of coconut milk powder in 1/2 cup of boiled n cooled milk without any lumps.To this add sugar, saffron thread and cardamom powder.Stir well.
Allow it to boil for 2 minutes in medium flame.Milk will thicken slightly.To this, add the cooked rice balls and boil for few seconds.
Remove and serve warm or cold.
Note
U can cook the rice balls directly in milk instead of cooking in idli pot.In that case,use 1/2 cup of milk + 1/2 cup of water.Cook till rice balls float on top.Now mix 1 tbsp of coconut milk powder in 1/4 cup of milk and add to the cooked rice balls.Boil for a minute and switch off the flame.Add cardamom powder & few saffron threads. Mix well and serve !
I cooked the rice balls in idli plate to ensure proper & easy cooking.Also balls won’t break or dissolve.
The consistency of dough is important for getting soft rice balls. No problem even if u make the dough little sticky.U can grease ur hands with oil and make balls.But if u make the dough hard and dry,u will never get soft balls.so please add water carefully.
If u don't have coconut milk powder in hand,use 1/2 cup of grated coconut.Grind & take thick coconut milk adding 1/2 cup of water.Add to the milk at the end.Give a boil in low flame & switch off.
because it tastes slightly chewy .So friends try any based on your liking.
Nel pori urundai recipe for karthigai deepam 
.So I usually make it more often for myself and Raksha as evening snack or dessert for your guests.Special thanks to my friend Jayagopal, otherwise i would not have done this post even now 
