January 22, 2019

Avarekalu Dosa Recipe – Avarebele dosa Recipe - Avarekalu Recipes

Recently I went to avarekalu mela 2019 , food festival in V V puram, food street. I tasted avarekalu dosa / avarebele dosa for the first time. In fact, I went to the mela just to taste this dosa recipe. In Karnataka, Avarekai / Avarekalu (Hyacinth beans in English, Mochai in Tamil, Surti papdi lilva in Hindi), a variety of broad beans is available during winter season in local markets. It is used in varieties of breakfast, dinner recipes, traditional sweets and snacks as a healthy addition. Variety of avarekalu recipes like ragi roti, avarekai idli, avarekalu dosa, usli, kodubele, uppittu, masala vada, rice bath, shavige, ragi mudde and much more are served as main dishes in the festival with hitikida bele saru (pressed field beans gravy/ hyacinth beans) as side dish. Avarebele dosa was so good. I loved it very much👍 .

This dosa recipe and avarekalu akki roti was attracting the crowd in the festival. Avarebele dosa is nothing but our traditional sponge dosa topped with a mix of cooked hitikida avarebele, onions, coriander and dill leaves. Its prepared with an easy, no cook avarekalu masala. I bought a kg of hitikida avarekalu to try this dosa, akki roti, uppittu and saaru at home.

Recently I posted avarekalu uppittu and avarekalu usli recipe in my blog. In continuation, here is the avarekalu dosa recipe based on the one I tasted in the food festival. For variations, you can sprinkle spicy idli podi / chutney pudi over the dosa and then top it with avarekalu masala. Drizzle lots of oil or ghee for best taste. Ok, Lets see how to make avarekalu dosa with step by step pictures.

Check out my other AVAREKALU RECIPES too !

Also see my other DOSA VAREITIES if interested.

Avarekalu dosa - Avarebele dosa recipe

Avarekalu dosa - Avarebele dosa recipe for breakfast/ dinner.

Cuisine: Karnataka

Category: Breakfast

Serves: Serves 4

Prep time: 20 Minutes

Cook time: 5 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 250ml

Hitikida avarekalu / Pressed hyacinth beans - 1 cup
Big onion - 2 (finley chopped)
Green chilli - 1 (finely chopped)
Coriander leaves - a handful (-do-)
Dill leaves / sabsige soppu - a handful (-do-)
Cumin seeds - 1/2 tsp
Salt - as per taste
Dosa batter - 2 cups
Cooking oil - to drizzle over the dosa

HOW TO MAKE AVAREKALU DOSA

Wash and pressure cook hitikida avarekalu in high flame for one whistle.
Do not over cook. Drain the excess water and take the cooked avarekalu in a plate.
Add cumin seeds, finely chopped onion, green chilli, dill leaves, coriander leaves and salt.
Mix well and set aside. Topping for avarebele dosa is ready.
Heat dosa pan. Pour a ladleful of dosa batter. Spread it slightly.
Keep the flame low. Spread the avarekalu mixture all over the dosa.
Drizzle oil all over the dosa. Flip and cook in low to medium flame till onion turns golden brown.
Remove the dosa and serve with coconut chutney, tomato chutney or hitikidabele saru.

METHOD - STEP BY STEP PICTURES

To make hitikida avarekalu, wash and soak whole avarekalu (field beans) in water for 3 to 4 hours. Take one soaked avarekalu and press it between your forefinger and thumb finger. Squeeze it to remove the outer skin. You will get hitkida avarekalu (squeezed field beans). Repeat and get it done. If you have store bought hitikida avarekalu, you can proceed to next step directly.

Wash and take 1 cup of hitkavare in a pressure cooker. Add some water to cover it. Just pressure cook it in high flame for just one whistle. Do not over cook it. Open the cooker after the steam is released. Drain the excess water. Set aside.

In a bowl, take the cooked avarekalu, finely chopped onion, green chilli, coriander leaves, dill leaves, salt and cumin seeds. Mix gently. Dosa topping masala is ready.

Heat a dosa pan. Sprinkle some water to check the heat of pan. Lower the flame. Wipe the dosa pan with a cloth. Pour a ladleful of batter, spread it slightly.

Let the flame be low to medium. You can see bubbles forming all over the dosa. When the dosa is 3/4 th cooked, spread few tsp of avarekalu masala over the dosa.

Pour few tsp of oil all over the dosa and sides. Press the masala with the dosa flipper for the topping to stud in the dosa. Now flip the dosa carefully. Keep the flame medium high. Pour some oil in the corners if you like. Let the bottom of dosa becomes golden brown. Do not cook in high flame. Masala may get burnt.

Now remove the dosa in a plate. Serve it hot with chutney or sambar/ saaru. You will love it. For variations, you can drizzle some ghee or keep a small block of butter for kids while serving.

In some shops, they sprinkle spicy chutney podi over the dosa and then they top it with masala. You can try that way too. You can use idli podi or peanut podi for that. Tastes awesome !
Enjoy !

Note

Pressing avarekalu is the only time consuming job here else you can make this masala quickly as this is a no cook recipe.
You can use the same masala and make avarekalu stuffed idli too.
Adjust the quantity of green chilli as per your need.
I made it less spicy. As mentioned above, you can sprinkle some idli podi or chutney podi before topping with masala.
Drizzle some ghee along with oil for better taste.

Try this healthy avarekalu dosa at home and enjoy !

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January 18, 2019

Kavuni Arisi Recipe – Chettinad Kavuni Arisi Sweet Recipe – Black Rice Recipes

Kavuni arisi is a popular sweet recipe in Chettinad region. It is served in all Chettinad wedding feast. Kavuni arisi is prepared with black rice / Karuppu arisi (Oryza Sativa). It can be prepared with red rice/ Sigappu arisi too. Kavuni rice sweet is an easy recipe. Just wash and soak black rice, pressure cook it. Mix with sugar and coconut. Enjoy, its that simple and easy to make. Black rice is also known as purple rice, sticky rice in India.

Black rice is completely different from brown rice and white rice. Its a popular rice variety in Myanmar, Burma. They call it as Chak-hao. It tastes chewy and slightly hard. Black rice is considered as a super food. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. It has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains.

Black rice is also a good source of iron, vitamin E, fiber and antioxidants. It is suitable for preparing dessert, porridge, pongal, idli, dosa and some traditional Chinese black rice cake, bread and noodles. During our recent trip to Karaikudi, people told Chettiars used to bring black rice, burma teakwood and much more by trading all over the world in olden days.

Nowadays good quality black rice is cultivated in pudukkottai, karaikudi region and is supplied all over Tamil nadu. You can get it online or from any organic millet shops. I bought this black rice, hand pounded rice ( Kaikuthal arisi) and bamboo rice (moongil arisi) from a shop in front of Green park restaurant in Palani road, Kottapatti – Dindigul.

This is the first time I am using black rice. So I went through many websites and watched YouTube videos for cooking this rice perfectly. I also asked Viji akka from Chettinad for Kavuni arisi recipe mainly the rice water ratio and the quantity of sugar, coconut. Based on her traditional family recipe, I tried it twice and made a perfect kavuni arisi sweet. I noticed two things in this recipe. One, black rice is basically hard and wild. So it should be soaked for a minimum of 6 hours to cook well. I soaked overnight, nearly 12 hours.

Secondly, it takes more water to cook no matter about cooking in an open pot or in a pressure cooker. It takes 1:4 rice water ratio. You should cook till the white part comes out from the red bran. So cooking time varies as per the rice. Old rice takes more water and more time to cook whereas new rice consumes less water. Based on the age of rice, water quantity and cooking time varies.

Quantity of sugar can be varied as per your taste. Usually it is 1:1 ratio of rice and sugar but I felt its too sweet. So I used 1:3/4 ratio. There is no need to cook the rice after adding sugar and coconut as per Viji akka’s recipe. But I saw many versions with variations in the basic kavuni arisi recipe. However you make it, its a tasty indulgence ! If you are conscious about using sugar, you can always add Karupatti / Palm jaggery or jaggery. Just powder them and add it.

Ok, lets see how to make Chettinad special Kavuni arisi recipe with step by step pictures.

Check out more Chettinad special recipes !

Kavuni arisi recipe

Chettinad special sweet - Kavuni arisi using black rice, sugar and coconut.

Cuisine: Chettinad

Category: Sweet

Serves: 4

Prep time: 8 Hours

Cook time: 20 Minutes

Total time: 8 Hours 20 Minutes

INGREDIENTS

1 cup = 250ml

Black rice / Kavuni arisi - 1/2 cup
Water - 2 to 2.5 cups
Sugar - 1/2 cup (I used 1/3 cup)
Grated coconut - 1/2 cup
Ghee - 1 tbsp
Cashew nuts – Few
Cardamom powder – 1/2 tsp (optional)

How to make kavuni arisi - METHOD

Wash the black rice / Kavuni arisi twice or thrice to remove the dust. Soak overnight (12 hours) or minimum 6 hours. Use clean water to soak.
In a pressure cooker base, take 2.5 cups of water. Add the soaked kavuni arisi along with remaining water. Pressure cook in very low flame for 5 to 6 whistles till the rice becomes mushy. Switch off the flame.
After cooking, you should be see the white part and red bran separately. It is cooked soft but it tastes mildly chewy and hard. Do not panic. Quantity of water and number of whistles to pressure cook depends on the age of rice. (Old rice takes more water whereas new rice takes just 2.5 cups of water for 1 cup of rice. Similarly old rice takes more time to cook than new ones).

After the steam is released, open the cooker. You will find a layer of water. Just mash the rice with a ladle. Drain the excess water and reserve it. Add sugar, grated coconut and cardamom powder (optional) in fire OFF. No need to keep the flame on while adding sugar. As soon as you add sugar, it will melt and mixture becomes watery. But it will thicken as it cools down.
If you feel its too thick you can add the cooked, reserved water to adjust the consistency. Suppose if its too watery, you can boil till thick. But the traditional kavuni arisi recipe doesn't call for cooking after adding sugar and coconut.

After mixing the rice, sugar and coconut, check for the taste. Add more sugar if needed. Lastly add cashew nuts roasted in a tbsp of ghee. Serve warm or cold. Enjoy !

Note

Cardamom powder is optional. You can skip it to enjoy the flavor of black rice.
Black rice takes more time to cook than white rice and brown rice. So cook in low flame for more whistles.
There is no need to cook the rice after adding sugar and coconut. Just mix them and serve immediately.

Try this yummy Chettinad special Kavuni arisi recipe. You will love it !

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January 12, 2019

Avarekalu Uppittu Recipe – Karnataka Style Avarekalu Upma

Avarekalu uppittu is the Kannada name for rava upma prepared with hyacinth beans (Field beans / hyacinth beans in English, Mochai in Tamil ). Its a healthy breakfast and dinner recipe of Karnataka. Avarekalu, a kind of bean is available all over Karnataka during winter season from December to February. We call it as mocha kottai in Tamil. As it is healthy and a good source of protein, people try to consume more avarekalu by adding them in upma / uppittu, akki roti, sambar/ saaru , palya/ poriyal etc.

Every year during this time, I try varieties of avarekalu recipes learning from my school moms friends. Recently I went to the most popular avarekalu mela (food festival) in VV puram. It was so good to see varieties of sweets, snacks, breakfast, dinner and lunch recipes with avarekalu. After eating there, I was tempted to try some of them at home.

As a first step, I tried this easy and quick avarekalu uppittu recipe prepared with rava / semolina, field beans and onion. It came out so soft and yummy just like the hotel ones. I must thank my friends Tara and Megha for sharing some important points like roasting rava in oil, rava water ratio and tips to make the best avarekalu uppittu. I am very happy with the results. This recipe will be helpful for beginners too. I used coarse Bombay rava. For healthy option, you can use bansi rava or rice rawa (akki tari) too. Ok, lets see how to make avarekalu uppittu recipe with step by step pictures.

Check out my other interesting avarekalu recipes too !

Avarekalu uppittu / Avarekalu rava upma recipe

Learn how to make Karnataka special avarekalu uppittu recipe with stepwise pictures.

Cuisine: Karnataka

Category: Breakfast

Serves: Serves 2 -3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup - 250ml

Bombay rava / Coarse semolina - 1 cup
Cooked Avarekalu / Hyacinth beans - 1/2 cup
Big onion - 1
Green chilli - 2 ( use 4 for spicy uppittu)
Ginger - 1 inch piece (Finely chopped)
Curry leaves - Few
Coriander leaves - to garnish
Grated coconut - 2 tbsp
Ghee - 1 tbsp
Salt - as needed
Water - 3.5 cups
Lemon juice - few drops (optional)

To Temper

Cooking oil - 2 tbsp + 1 tbsp for roasting rava
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Cumin seeds – 1/2 tsp
Cashew nuts - few

HOW TO MAKE AVAREKALU UPPITTU

Wash and pressure cook avarekalu in high flame for two whistles adding required water.
Drain the excess water and keep the cooked avarekalu ready.
Heat 1 tbsp oil in a kadai. Roast the rava in medium flame for 4 to 5 minutes patiently.
Transfer to a plate. Again heat the kadai with 2 tbsp oil.
Splutter mustard, urad, chana dal and cumin seeds. Add cashews and roast till slightly golden.
Add finely chopped onion, green chilli, ginger and curry leaves. Saute till transparent.
Then add the cooked avarekalu without any water. Mix well.
Lastly add the roasted rava and mix well. Add the required salt, mix it. Switch off the flame.
In a bowl, take the required water and boil till it roll boils.
Add this water carefully to the rava mixture. Mix gently without making any lumps.
After the rava is mixed well with water, switch on the flame. Add grated coconut, coriander leaves and mix well.
Cover cook in low flame till its done. Lastly add 1 tbsp ghee and switch off the flame.
Mix and serve hot with coconut chutney. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and pressure cook avarekalu in high flame for 2 whistles. Do not over cook it. Remove and drain the excess water. Set aside. Chop onion, green chilli, ginger, coriander leaves and keep it ready.

Heat 1 tbsp oil in a kadai. Roast rava in medium flame for 4 to 5 minutes without changing its color. Transfer to a plate.

Heat 2 tbsp oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, cashews and cumin seeds. Saute onion, green chilli, curry leaves. Saute till onion becomes transparent.

Now add the cooked avarekalu and saute for a minute. Add the required salt and roasted rava. Mix well.

Boil 3.5 cups water in a bowl and add the water to the rava carefully. It splashes. Keep the flame low and mix without any lumps. Rava absorbs all the water and becomes thick. ( My friends suggested me to make this upma mushy and soft . So we are adding more water. If you want it fluffy and separate, add 2.5 cups of water).

Now add the finely chopped coriander leaves, grated coconut and mix well. Cover and cook in low to medium flame for 5 minutes. Open the lid and mix well once in the middle.
Switch off the flame and add 1 tbsp ghee at the end. If you like, you can add few drops of lemon juice too. It looks mushy when hot. But it becomes fluffy and separate as it cools down.

Note

You can skip onion and make it for no onion no garlic version.
Adjust the quantity of green chillies based on your taste.
You can use bansi rava instead of Bombay rava. Some people also make it with chiroti rava / fine rava.
Addition of coriander leaves and grated coconut gives a nice flavor and taste to upma. You can add it in the water instead of adding at the end.

Try this yummy, healthy avarekalu uppittu and enjoy !

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January 10, 2019

Vazhaipoo Cutlet Recipe – Banana Flower Cutlet Recipe – Vazhaipoo Recipes

Vazhaipoo cutlet is an interesting deep fried snack prepared using vazhaipoo (banana flower in English) and cooked potato as the base ingredients. Recently I got a big banana flower from Salem. As usual I prepared Vazhaipoo usili and vazhaipoo dosa. Still I had a cup of leftover banana flower. So I tried this Vazhaipoo cutlet recipe for the first time. It came out so well with a soft interior and crispy exterior. No one could find out this cutlet is prepared with vazhaipoo. Even kids would love it. In this recipe, I have ground the cooked banana flower to a paste and added it with mashed, boiled potato. So the taste of vazhaipoo won’t be dominant. Anyone would love to eat it. Raksha relished it with tomato ketchup. Friends, do try this vazhaipoo cutlet recipe for a change and enjoy. Ok, here you see banana flower cutlet recipe with step by step pictures.

If you are interested see my post on how to clean banana flower.

Check out my vegetable cutlet recipe, Paneer cutlet recipe, Mc Donald's style veg burger

Also check out my other vazhaipoo recipes below

Vazhaipoo kuzhambu

Vazhaipoo usili

Vazhaipoo poriyal

Vazhaipoo kootu

Vazhaipoo vadai

Vazhaipoo dosa

Vazhaipoo kola urundai

Vazhaipoo cutlet recipe / Banana flower cutlet

Vazhaipoo cutlet recipe / Banana flower cutlet recipe - An interesting, healthy snack recipe.

Cuisine: South Indian

Category: Snacks

Serves: 8

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml

Vazhaipoo / Banana flower - 1.5 cups
Boiled potato - 2 (Big)
Big onion - 1 (finely chopped)
Crushed Fennel seeds - 1/2 tsp
Ginger garlic paste - 1/2 tsp
Red chilli powder - 1/2 to 1 tsp (adjust based on taste)
Garam masala powder - 1/2 tsp
Maida / all purpose flour OR rice flour - 2 tbsp (for binding)
Coriander leaves - finely chopped (to garnish)
Salt & water - as needed

Corn flour - 2 tbsp
Water - to make paste.
Bread crumbs - to coat the cutlet
Cooking oil – to shallow fry cutlets

HOW TO MAKE VAZHAIPOO CUTLET

Wash and clean vazhaipoo. Cook in required water till soft.
Drain the water and grind to smooth paste adding little water.
Cook and peel the skin of potato. Mash it well.
Heat oil in a kadai. Add crushed fennel seeds, chopped big onion and saute well.
Add ginger garlic paste and saute till raw smell goes off. Then add ground vazhaipoo paste.
Saute till water content is removed. Then add mashed potato, red chilli powder, salt and garam masala powder.
Mix well and cook till it becomes a whole mass.
If the mixture is too wet and watery, add maida for binding. Garnish with coriander leaves.
Remove and let it cool. Make a thick paste of corn flour for dipping the cutlet.
Make round or heart shaped cutlet. Dip the cutlet in corn flour paste.
Coat in bread crumbs. Shallow fry both the sides in a kadai. Drain in a tissue paper.
Serve with tomato ketchup.

METHOD - STEP BY STEP PICTURES

Pressure cook potato in required water. Peel the skin, mash well and set aside. Wash and clean the vazhaipoo florets by removing the black stamen (kalan). Chop roughly and cook in required water till soft. Drain the water and set aside. To make homemade bread crumbs, just grind the corners (brown part) of bread to a fine powder. Keep in a plate.

Grind the cooked vazhaipoo to a smooth paste adding little water (For variations, you can skip cooking and grind it raw). Heat oil in a kadai. Add crushed fennel seeds. Add finely chopped onion and saute till transparent.

Add ginger garlic paste and saute till raw smell disappears. Add the ground vazhaipoo paste. Saute till its water content is absorbed.

Add turmeric powder, red chilli powder, garam masala powder, salt and mashed potato. Mix well in low flame.
Keep mixing till everything comes together like a dough. If there is wetness in the mixture, add some maida or rice flour to make a dough. Lastly add coriander leaves, mix well. Switch off the flame and let it cool down.

In the mean time take corn flour in a bowl. Add some water and make a thick paste. Take bread crumbs in a plate.

Now take the cooled cutlet mixture. Make round or heart shapes as you like. Dip one cutlet in corn flour paste. Immediately coat in bread crumbs. Arrange in a plate. Follow the same for remaining cutlets too.

Heat oil in a kadai to shallow fry the cutlets. Arrange 4 to 5 cutlets per batch. Cook in low flame till golden brown on one side. Flip the cutlet and cook the other side too. Remove in a tissue paper to drain the excess oil. Serve warm with tomato ketchup.Enjoy !

Note

Adjust the quantity of chilli powder as per the taste.
For variations, you can also add mashed vegetables along with potato.
Addition of maida or rice flour helps for binding cutlet dough.
You can dip in corn flour paste and bread crumbs twice to make super crispy exterior.
If you are conscious about oil, you can just cook the cutlet in a dosa pan with little oil.

Try this interesting, healthy vazhaipoo cutlet recipe and enjoy !

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January 7, 2019

Mushroom Biryani Recipe Without Coconut Milk - Kalan Biryani Recipe

This mushroom biryani recipe ( kalan biryani in Tamil) is an interesting, easy South Indian biryani recipe I learnt from my neighbor who is from Madurai, Tamil nadu. It is an easy and flavorful biryani recipe without coconut milk. I prepared it with basmati rice (loose basmati rice from Reliance fresh). You can use jeeraga samba rice or normal rice too. I have tried many biryani varieties like Dindigul thalappakatti biryani, Coimbatore Angannan biryani, Pakistani biryani and Thala ajith biryani with mushroom replacing chicken and mutton. Recent days I have been trying varieties of mushroom recipes at home. Last weekend I tried this kalan biryani using a pressure cooker easily. This is my neighbor’s family recipe. When she shared it with me, I became so happy and tried it confidently. As expected, it came out so good. I loved the flavor of mushroom and freshly ground masala in this biryani. I did not make any side dish. I just served it with onion raitha. If you like, you can make brinjal masala gravy or plain salna as side dish for mushroom biryani. Everyone liked it very much. You can make this healthy mushroom biryani for lunch box as it takes less preparation time. Lets see how to make mushroom biryani recipe / kalan biryani with step by step pictures.

Check out my Pakistani style biryani with mushroom, Dindigul thalappakatti biryani, Kovai angannan biryani, Thala Ajith biryani, mushroom peas pulao

Mushroom biryani recipe - Kalan biryani

Mushroom biryani recipe - Tamil nadu style kalan biryani

Cuisine: South Indian

Category: Mushroom recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Cooking oil - 3 tbsp
Cinnamon - 1 inch
Cloves - 2
Cardamom - 1
Black stone flower / Kalpasi - 1
Bayleaf - 1
Big onion - 1
Ripe tomato - 1
Indian button mushroom - 10
Turmeric powder - 1/4 tsp
Biryani masala powder - 1/2 tsp
Basmati rice - 1 cup (soaked for 15 minutes)
Salt - as needed
Water - 1.5 cups

To grind masala

Small onion / shallits OR big onion - 7 nos /1 no.
Green chilli - 2
Ginger - 1 inch piece
Garlic - 5 cloves
Mint leaves / Pudina leaves - a fistful
Coriander leaves a- fistful

HOW TO MAKE MUSHROOM BIRYANI - METHOD

Wash and clean mushroom. Slice it and keep aside. Wash and soak basmati rice for 15 minutes. Wash and chop onion, tomato. Grind all the ingredients given under “to grind” to a smooth paste. Set aside.

Heat oil in a pressure cooker base. Saute cinnamon, cloves, cardamom, bayleaf, black stone flower. Add onion, saute till transparent.
Add the ground masala paste and saute in low flame till raw smell goes off. Add chopped tomato and saute till mushy.
Add sliced mushroom and saute till it shrinks. Add salt, turmeric powder, biryani masala powder or garam masala powder.

Mix well and add soaked rice along with water. Mix gently. Close the pressure cooker and keep the flame high. Let the steam comes off. Then put the weight valve and reduce the flame completely. Cook for one whistle. It takes 8 to 10 minutes.

Switch off the flame and let it rest till steam releases completely. Open the cooker and fluff the rice gently with a fork. Serve hot with onion raita or brinjal gravy / salna as side dish.

Note

Add more green chillies for spicy biryani.
For variations, you can replace green chillies with red chilli powder and dhania powder. In that case, you can add 1 tsp each.

Try this yummy mushroom biryani recipe and enjoy !

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January 4, 2019

Paal Poli Recipe – Milk Poli – Paal Poori Recipe

Paal poli recipe also known as paal poori ( milk poli) is a traditional south Indian dessert recipe. This sweet is prepared with poori and sweetened milk. Poori can be prepared with maida / all purpose flour or chiroti rava. Similarly sweetened milk can be made by boiling and reducing the milk adding sugar or by adding condensed milk.

Paal poli is usually served in Tamil brahmins wedding feast. They also make it for festivals like Tamil new year, avani avittam, bhogi and krishna jayanthi. I have tasted this in my friend’s house but she had dipped the maida poori in badam milk. I loved it very much and wanted to try at home. Finally I prepared it for this New year celebration and thought of starting my 2019 recipes with this delicious sweet.

As this is my first attempt, I followed an authentic recipe from my cookbook collections. Sendhil loved it very much. I liked it too. Though the procedure seems to be lengthy, it can be prepared easily. Just make maida poori and dunk in sweetened, reduced milk. I served it by garnishing with lots of nuts and saffron for enhanced flavor and taste.

Friends, do try this yummy paal poli recipe for festivals and occasions at home. I am sure your family members would love it. Lets see how to make paal poli recipe with step by step pictures.

Paal poli recipe / Paal poori / Milk poli recipe

Traditional South Indian dessert recipe - Paal poli prepared using maida poori and sweetened milk.

Cuisine: South Indian

Category: Sweet

Serves: 6

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup - 250ml

Maida / all purpose flour - 1/2 cup
Coarse Rava / Semolina / Sooji - 1/2 tbsp
Ghee - 1/2 tsp
Salt - a pinch
Water - as needed

For sweetened milk

Milk - 1/2 liter ( 2 cups)
Sugar - 1/4 cup
Cardamom powder - 1/2 tsp
Edible camphor - a pinch (optional, I used it)
Chopped cashew nuts, badam, chironji - a handful
Saffron threads - few

HOW TO MAKE PAAL POLI

To make paal poli, take maida, rava, ghee and salt in a bowl. Mix well.
Add water gradually and make a smooth, non-sticky, stiff dough.
Let the dough rest for 15 minutes. Cover and keep it aside.
In the mean time boil milk. Boil till its reduced slightly.
Add sugar, cardamom powder and chopped nuts. Mix well and switch off the flame.
After 15 minutes, take the dough. Knead well. Roll thick, small poori by dusting in maida.
Heat oil in a kadai. Deep fry poori both the sides. Do not over fry like papad.
Remove the poori, drain the oil and add to milk.

PAAL POLI RECIPE - STEP BY STEP PICTURES

In a wide bowl, take maida, rava, salt and ghee. Mix well to spread ghee in the flour.

Add water gradually and make a smooth, non-sticky, tight dough. Knead for few minutes. Cover and rest for 15 minutes to 30 minutes.

In the mean time boil milk in a pan. When its quantity is reduced slightly, add sugar, chopped nuts and saffron. Boil till sugar melts and switch off the flame. Add a pinch of powdered edible camphor for nice flavor. Its optional though.

Take the dough and knead for a minute. Make lemon sized balls. Dust it with maida if needed. Roll into thick, small poori.

Heat oil to deep fry. Check oil temperature by dropping a pinch of dough. If it rises to the top immediately, its heated. Drop one poori and pat it gently. It will puff up and comes to top. Flip and cook the other side. Remove and drain the oil. You can fold into half moon shape if you wish.