Paal Kozhukattai
Ingretiends:
- Rice flour - 1 cup
- Coconut - 1/4 cup
- Jaggery - 3/4 cup
- Green gram dhal - 1/2 cup
- Milk - 2 cup
- Elachi - 2
- salt - 1 tsp
Method:
Cook the green gram dhal (Paasi paruppu ) well in water. Mash it well.Run the coconut coarsely in mixe. Take a bowl and mix the flour, salt and the coconut. Add little water as the coconut may have water content. Make a dough. Make small small kozhukattai like pills (Tablets).Keep the dhal boiling, Pour the milk in it. Keep stirring. When it is boiling nicely drop the kozhukattai in it. Do not mix it as soon as you put as it may break the kozhukattai. After a minute leave a flat ladle preferably Dosa ladle do not stir or sauté scrape the vessel from the bottom so that you don't disturb the kozhukattai. Now grate the jaggery or break them into small pieces and mix it inside the boiling dal milk and kozhukattai.Season with elachi powder.
Note: If you feel that there may be dust and sand in jaggery, Crush the jaggery and heat it with little water (say less than 1/4 glass). When the jaggery dissolves leave it to settle and filter and pour it into the kozhukattai. Instead of milk if you add coconut milk the taste will be really yummy.
Maavu urundai
Ingredients:
For the flour
- Paasi paruppu (Green gram dhal) - 1 kg
- Raw rice - 1 cup
To make the urundai- Flour - 1 cups
- Ghee - 1/2 cup
- Sugar - 1 cups
Method:
Dry roast the dhal in a kadai. Take care that it is not overly roasted. Initially keep in high flame and keep stirring, then simmer it. Roast till the smell of the dhal begins to disperse in the air. When you over roast to brown color the taste of the final dish goes bad. Same way roast the rice also. Now cool it and give in a shop and get it ground to a fine paste.See to that it is only rice and not any other ingredients was run through the machine, as that flavor or color may be imparted on the maavu urundai flour. Its always better you take 1/2 kg of rice and run through the machine before grinding the flour for maavu urundai.Once ground to a fine powder, Sieve it in a sieve to a fine powder.Once cooled and air dried put it in an air tight container and store for later use.
Take one cup of the flour in a basin. Grind sugar to a fine powder in a mixe and measure one cup. Now sieve the flour and sugar together so that they blend well. Heat the ghee slightly. Sprinkle spoon full of ghee in a small area of the flour and rub gently. Gather the flour with the ghee and press to make a ball. Repeat this for the remaining flour.
Store the urundais made in an air tight container.
Note: Making maavu urundai may seem easy, and yes it is actually easy but one have to be very careful while roasting the dhal and rice, and see to that rice has been ground in the machine before you grind the flour. And do not pour the ghee all together. You should not make it as a chapathi dough as it will not form a firm round ball if the ghee is too much as the ghee melts the shape may keep changing. So you have to only rub the fat in the flour. Gather the flour and make a ball.
Aadi Kummayam
Ingredients:
To make the flour
- Urudh Dhal - 1 kg
- Paasi Paruppu (moong dhal) - 1 cup
For the dish
- Aadikummayam flour - 1 cup
- Karupatti - 1 cup
- Water - 3 cup
- Oil - 5 tb sp
- Ghee - 2 tb sp
Method:
To make the flour
Dry roast both the dhal separately. Grind in machine to a very nice powder. When cooled sieve and store in an air tight container.
To make Aadi kummayam
Heat the karupatti with 1/4 cup of water just till it dissolves and start to boil.
Take 1 cup of the flour. In a hard bottomed vessel (Cooker pan suits better) heat the oil and add the flour and keep stirring with a wooden spatula well. Do not let lumps to be formed.
Mean while heat the 3 cups of water.
When bubbles start coming in the flour add the karupatti filtering it for sand and dust. Keep stirring continuously and add the hot water all at once. Stir well. Small lumps may form but when u stir they break and dissolve. Add the ghee at last. serve it hot or you can spread it in a plate and cut it into pieces.
Note: Karupatti is not same as Jaggery. Karupatti will be dark in color and little harder. You can get it in Nilgiris or in Nattu Marundhu Kadai. There is another way of preparing this, you will have to dissolve the flour in water and also the karupatti liquid and then heat and boil it but it will be a bit painstaking job and will be full of lumps if u miss a stir. The method i have given will be much easy and more softer as the flour is first cooked in the oil. For even better taste you can replace the oil with ghee itself.
This is a very healthy dish for kids as it contains urudh dhal as its main ingredient. Especially for young girls as it helps in strengthening the bones
Thengulal
Ingredients:
Raw Rice - 8 cups
Urudh Dhal - 3 cup
Oil to fry
Salt to taste
Method:
Dry roast urudh dhal. (Do not roast much just till the dhal is heated). Powder the dhal and the rice together to a very fine flour in flour machine. (Cannot do it in a mixie) This is the flour for Thengulal which can be stored for long in air tight containers.
Flour
Dough
Thengulal kattai. Available in wood also in Metal
Filled with dough
Squeeze applying pressure on the handle moving in circular motion.
Once the oil bubbles cease drain and take out from oil
To make the thengulal, take a glass of the flour in a wide bowl or basin. Dissolve salt in water. Sprinkle that water and make dough. Heat oil in a kadai. Fill the Thengulal kattai with the dough. When the oil is hot enough squeeze out the dough through the holes giving pressure on the handle slightly moving in circular motion. turn the thengulal once or twice and drain out of oil when cooked. Once cooled store in an air tight container.
Note: The flour should be ground only in the shop and before grinding for thengulal run a Kg of rice through the machine twice or thrice so that atta, chilli etc that were ground earlier in the machine comes off with this rice, other wise those flavor might be imparted on the thengulal flour. A wide kadai is always better so that you can make four to five at a time. For extra tase you can add a knob of butter.
Paal Kozhukattai
Ingretiends:
- Rice flour - 1 cup
- Coconut - 1/4 cup
- Jaggery - 3/4 cup
- Green gram dhal - 1/2 cup
- Milk - 2 cup
- Elachi - 2
- salt - 1 tsp
Method:
Cook the green gram dhal (Paasi paruppu ) well in water. Mash it well.Run the coconut coarsely in mixe. Take a bowl and mix the flour, salt and the coconut. Add little water as the coconut may have water content. Make a dough. Make small small kozhukattai like pills (Tablets).Keep the dhal boiling, Pour the milk in it. Keep stirring. When it is boiling nicely drop the kozhukattai in it. Do not mix it as soon as you put as it may break the kozhukattai. After a minute leave a flat ladle preferably Dosa ladle do not stir or sauté scrape the vessel from the bottom so that you don't disturb the kozhukattai. Now grate the jaggery or break them into small pieces and mix it inside the boiling dal milk and kozhukattai.Season with elachi powder.
Note: If you feel that there may be dust and sand in jaggery, Crush the jaggery and heat it with little water (say less than 1/4 glass). When the jaggery dissolves leave it to settle and filter and pour it into the kozhukattai. Instead of milk if you add coconut milk the taste will be really yummy.
Maavu urundai
Ingredients:
For the flour
- Paasi paruppu (Green gram dhal) - 1 kg
- Raw rice - 1 cup
To make the urundai- Flour - 1 cups
- Ghee - 1/2 cup
- Sugar - 1 cups
Method:
Dry roast the dhal in a kadai. Take care that it is not overly roasted. Initially keep in high flame and keep stirring, then simmer it. Roast till the smell of the dhal begins to disperse in the air. When you over roast to brown color the taste of the final dish goes bad. Same way roast the rice also. Now cool it and give in a shop and get it ground to a fine paste.See to that it is only rice and not any other ingredients was run through the machine, as that flavor or color may be imparted on the maavu urundai flour. Its always better you take 1/2 kg of rice and run through the machine before grinding the flour for maavu urundai.Once ground to a fine powder, Sieve it in a sieve to a fine powder.Once cooled and air dried put it in an air tight container and store for later use.
Take one cup of the flour in a basin. Grind sugar to a fine powder in a mixe and measure one cup. Now sieve the flour and sugar together so that they blend well. Heat the ghee slightly. Sprinkle spoon full of ghee in a small area of the flour and rub gently. Gather the flour with the ghee and press to make a ball. Repeat this for the remaining flour.
Store the urundais made in an air tight container.
Note: Making maavu urundai may seem easy, and yes it is actually easy but one have to be very careful while roasting the dhal and rice, and see to that rice has been ground in the machine before you grind the flour. And do not pour the ghee all together. You should not make it as a chapathi dough as it will not form a firm round ball if the ghee is too much as the ghee melts the shape may keep changing. So you have to only rub the fat in the flour. Gather the flour and make a ball.
Paal Kozhukattai
Ingretiends:
- Rice flour - 1 cup
- Coconut - 1/4 cup
- Jaggery - 3/4 cup
- Green gram dhal - 1/2 cup
- Milk - 2 cup
- Elachi - 2
- salt - 1 tsp
Method:
Cook the green gram dhal (Paasi paruppu ) well in water. Mash it well.Run the coconut coarsely in mixe. Take a bowl and mix the flour, salt and the coconut. Add little water as the coconut may have water content. Make a dough. Make small small kozhukattai like pills (Tablets).Keep the dhal boiling, Pour the milk in it. Keep stirring. When it is boiling nicely drop the kozhukattai in it. Do not mix it as soon as you put as it may break the kozhukattai. After a minute leave a flat ladle preferably Dosa ladle do not stir or sauté scrape the vessel from the bottom so that you don't disturb the kozhukattai. Now grate the jaggery or break them into small pieces and mix it inside the boiling dal milk and kozhukattai.Season with elachi powder.
Note: If you feel that there may be dust and sand in jaggery, Crush the jaggery and heat it with little water (say less than 1/4 glass). When the jaggery dissolves leave it to settle and filter and pour it into the kozhukattai. Instead of milk if you add coconut milk the taste will be really yummy.
Ingretiends:
- Rice flour - 1 cup
- Coconut - 1/4 cup
- Jaggery - 3/4 cup
- Green gram dhal - 1/2 cup
- Milk - 2 cup
- Elachi - 2
- salt - 1 tsp
Method:
Cook the green gram dhal (Paasi paruppu ) well in water. Mash it well.
Run the coconut coarsely in mixe. Take a bowl and mix the flour, salt and the coconut. Add little water as the coconut may have water content. Make a dough. Make small small kozhukattai like pills (Tablets).
Keep the dhal boiling, Pour the milk in it. Keep stirring. When it is boiling nicely drop the kozhukattai in it. Do not mix it as soon as you put as it may break the kozhukattai. After a minute leave a flat ladle preferably Dosa ladle do not stir or sauté scrape the vessel from the bottom so that you don't disturb the kozhukattai.
Now grate the jaggery or break them into small pieces and mix it inside the boiling dal milk and kozhukattai.
Season with elachi powder.
Note: If you feel that there may be dust and sand in jaggery, Crush the jaggery and heat it with little water (say less than 1/4 glass). When the jaggery dissolves leave it to settle and filter and pour it into the kozhukattai. Instead of milk if you add coconut milk the taste will be really yummy.
Maavu urundai
For the flour
- Paasi paruppu (Green gram dhal) - 1 kg
- Raw rice - 1 cup
To make the urundai
- Flour - 1 cups
- Ghee - 1/2 cup
- Sugar - 1 cups
Method:
Dry roast the dhal in a kadai. Take care that it is not overly roasted. Initially keep in high flame and keep stirring, then simmer it. Roast till the smell of the dhal begins to disperse in the air. When you over roast to brown color the taste of the final dish goes bad.
Same way roast the rice also.
Now cool it and give in a shop and get it ground to a fine paste.
See to that it is only rice and not any other ingredients was run through the machine, as that flavor or color may be imparted on the maavu urundai flour. Its always better you take 1/2 kg of rice and run through the machine before grinding the flour for maavu urundai.
Once ground to a fine powder, Sieve it in a sieve to a fine powder.
Once cooled and air dried put it in an air tight container and store for later use.
Take one cup of the flour in a basin. Grind sugar to a fine powder in a mixe and measure one cup. Now sieve the flour and sugar together so that they blend well. Heat the ghee slightly. Sprinkle spoon full of ghee in a small area of the flour and rub gently. Gather the flour with the ghee and press to make a ball. Repeat this for the remaining flour.
Store the urundais made in an air tight container.
Note: Making maavu urundai may seem easy, and yes it is actually easy but one have to be very careful while roasting the dhal and rice, and see to that rice has been ground in the machine before you grind the flour. And do not pour the ghee all together. You should not make it as a chapathi dough as it will not form a firm round ball if the ghee is too much as the ghee melts the shape may keep changing. So you have to only rub the fat in the flour. Gather the flour and make a ball.
Aadi Kummayam
Ingredients:
To make the flour
For the dish
Dry roast both the dhal separately. Grind in machine to a very nice powder. When cooled sieve and store in an air tight container.
To make Aadi kummayam
Heat the karupatti with 1/4 cup of water just till it dissolves and start to boil.
Take 1 cup of the flour. In a hard bottomed vessel (Cooker pan suits better) heat the oil and add the flour and keep stirring with a wooden spatula well. Do not let lumps to be formed.
Mean while heat the 3 cups of water.
When bubbles start coming in the flour add the karupatti filtering it for sand and dust. Keep stirring continuously and add the hot water all at once. Stir well. Small lumps may form but when u stir they break and dissolve. Add the ghee at last. serve it hot or you can spread it in a plate and cut it into pieces.
Note: Karupatti is not same as Jaggery. Karupatti will be dark in color and little harder. You can get it in Nilgiris or in Nattu Marundhu Kadai. There is another way of preparing this, you will have to dissolve the flour in water and also the karupatti liquid and then heat and boil it but it will be a bit painstaking job and will be full of lumps if u miss a stir. The method i have given will be much easy and more softer as the flour is first cooked in the oil. For even better taste you can replace the oil with ghee itself.
This is a very healthy dish for kids as it contains urudh dhal as its main ingredient. Especially for young girls as it helps in strengthening the bones
To make the flour
- Urudh Dhal - 1 kg
- Paasi Paruppu (moong dhal) - 1 cup
For the dish
- Aadikummayam flour - 1 cup
- Karupatti - 1 cup
- Water - 3 cup
- Oil - 5 tb sp
- Ghee - 2 tb sp
Method:
To make the flour
Dry roast both the dhal separately. Grind in machine to a very nice powder. When cooled sieve and store in an air tight container.
To make Aadi kummayam
Heat the karupatti with 1/4 cup of water just till it dissolves and start to boil.
Take 1 cup of the flour. In a hard bottomed vessel (Cooker pan suits better) heat the oil and add the flour and keep stirring with a wooden spatula well. Do not let lumps to be formed.
Mean while heat the 3 cups of water.
When bubbles start coming in the flour add the karupatti filtering it for sand and dust. Keep stirring continuously and add the hot water all at once. Stir well. Small lumps may form but when u stir they break and dissolve. Add the ghee at last. serve it hot or you can spread it in a plate and cut it into pieces.
Note: Karupatti is not same as Jaggery. Karupatti will be dark in color and little harder. You can get it in Nilgiris or in Nattu Marundhu Kadai. There is another way of preparing this, you will have to dissolve the flour in water and also the karupatti liquid and then heat and boil it but it will be a bit painstaking job and will be full of lumps if u miss a stir. The method i have given will be much easy and more softer as the flour is first cooked in the oil. For even better taste you can replace the oil with ghee itself.
This is a very healthy dish for kids as it contains urudh dhal as its main ingredient. Especially for young girls as it helps in strengthening the bones
Ingredients:
Raw Rice - 8 cups
Urudh Dhal - 3 cup
Oil to fry
Salt to taste
Method:
Dry roast urudh dhal. (Do not roast much just till the dhal is heated). Powder the dhal and the rice together to a very fine flour in flour machine. (Cannot do it in a mixie) This is the flour for Thengulal which can be stored for long in air tight containers.
To make the thengulal, take a glass of the flour in a wide bowl or basin. Dissolve salt in water. Sprinkle that water and make dough. Heat oil in a kadai. Fill the Thengulal kattai with the dough. When the oil is hot enough squeeze out the dough through the holes giving pressure on the handle slightly moving in circular motion. turn the thengulal once or twice and drain out of oil when cooked. Once cooled store in an air tight container.
Note: The flour should be ground only in the shop and before grinding for thengulal run a Kg of rice through the machine twice or thrice so that atta, chilli etc that were ground earlier in the machine comes off with this rice, other wise those flavor might be imparted on the thengulal flour. A wide kadai is always better so that you can make four to five at a time. For extra tase you can add a knob of butter.
Raw Rice - 8 cups
Urudh Dhal - 3 cup
Oil to fry
Salt to taste
Method:
Dry roast urudh dhal. (Do not roast much just till the dhal is heated). Powder the dhal and the rice together to a very fine flour in flour machine. (Cannot do it in a mixie) This is the flour for Thengulal which can be stored for long in air tight containers.
 |
| Flour |
 |
| Dough |
 |
| Thengulal kattai. Available in wood also in Metal |
 |
| Filled with dough |
 |
| Squeeze applying pressure on the handle moving in circular motion. |
 |
| Once the oil bubbles cease drain and take out from oil |
Note: The flour should be ground only in the shop and before grinding for thengulal run a Kg of rice through the machine twice or thrice so that atta, chilli etc that were ground earlier in the machine comes off with this rice, other wise those flavor might be imparted on the thengulal flour. A wide kadai is always better so that you can make four to five at a time. For extra tase you can add a knob of butter.
Kalkandu Vadai
Ingredients:
- Urud Dhal (Ulundhu) - 200gm
- Bengalgram Dhal (Kadalai Paruppu) - 1 tb sp
- Kalkandu - 150gm
- Oil - to fry
Soak both the dhal for an hour.
Grind with very little water when it is nearly ground add the kalkandu and grind.
Heat the oil in a kadai and make vadas.
The vadai will be of a nice brown color due to caramelisation of the sugar (Kalkandu).
If you feel kalkandu is not enough and two spoons of sugar.
Note: if the batter is too watery the vadai will bloat drinking in oil, add a hand full of rice flour mix well and make the vadai, oil consumption will decrease. Kalkandu vadai tastes better the next day rather than eating it hot hot. 200 gm will make up to 15 vadai.
Paal Paniyaram
Paal Paniyaram is a purely Chettinad Dish... a Sweet served with Dinner or Break Fast.
Ingredients:
- Raw Rice - 200gm
- Urud Dhal - 200gm
- Salt - very little
- Coconut - 1
- Elachi - 2
- Sugar - 200gm
- Oil - to fry
Soak the rice and dhal together for about 2 to 3 hours and not more. Grind it in the grinder very fine. Take care that there are no small particles of rice or dhal left ungrounded. Add salt and mix well.
Batter
Heat oil in a kadai and drop the batter in small drops. Do not let it fry too much. when it turns to slight yellow drain them and keep them aside.
Fried Paniyarams
Extract coconut milk. add and dissolve the sugar in it. also add the elachi for flavor.
Keep the coconut milk in slightly thicker consistency for better taste.
Coconut milk
Now pour the coconut milk over the paniyarams and let it soak for half an hour or so.
When soaked well serve in a bowl.
Remember soak it in a wide shallow bowl so that handling will be easier and the paniyaram would not be disturbed.
Paal Paniyaram
Note: If there are any rice or dhal particles in the batter it may burst when you drop it in the kadai. so grind it fine. As soon as you make the batter do the paniyaram. Leaving the batter for a long time may cause the paniyaram to absorb oil.
And if you feel the paniyaram has drunk much oil then, heat water in a vessel drop the paniyaram in that and then put it in coconut milk just for 10 to 15 min. This will take out the oil and also absorb the milk faster and more. so take care that the paniyaram doesn't break.
Instead of coconut milk you can also use plain milk but the taste differs. or also you can mix both.
Vellai Paniyaram
Vellai Paniyaram.... i think many of you all might have heard about this.... and to say its a wonderful white color spongy paniyarams that are only made by chettiars. this is again served with breakfast mostly. its a tiffen item... or i should say one of the tiffin item.... in most household it is made as a snack or a supplementary palagaram with the morning breakfast.
Vellai Paniyaram with Milagai Thuvayal
Ingredients:
- Raw Rice (Pacha arisi) - 1 glass
- Urudh Dhal - a hand full.
- salt.
- oil to fry
Method:
Soak the rice and dhal together for about an hour or two. Grind with little water.
Do not grind too fine or too coarse. The consistency should be as that of dosa batter. Add salt to taste.
Heat the oil in the kadai and beat the batter well and a pour a ladle full of batter in the oil. After few seconds turn the paniyaram so that it will cook on the other side too. once you turn the paniyaram take it out of oil soon. Drain and serve.
Note: Take a glass full of rice, levelled and not heaped. and keep the urud dhal as a heap over the rice and that is the measure. When once you pour the batter in the hot oil leave it to cook for more time and when once you turn it the other side take it immediately.
Check the paniyaram if there is uncooked batter inside try adding a little milk and do. other wise it may be due to insufficient urud dhal so add a spoon full of idly batter. every time you make a paniyaram beat the batter well before you pour it in the oil.
This particular dish sound so easy but at times it lets you down. some times it could be even due to the defect in the quality of rice.
