Mini onion samosa ( along with video in Tamil)

 Any fans of these mini onion samosas?? You can prepare it easily at home..check here for the fail proof mini onion samosa recipe..

Ingredients:

For Outer layer:

Maida flour                 - 1/2 cup
Whole wheat flour    - 1/2 cup
Salt                                - 3/4 tsp
Oil                                  - 1 tbsp
Water                            - as required

For stuffing:

Chopped Big onion        - 1/2 cup
Flattened rice                  - 1/4 cup ( aval)
Salt                                     - as needed
Turmeric powder           - 1/4 tsp
Chili powder                    - 1 tsp
Cumin powder                - 1/4 tsp
Coriander powder          - 1/4 tsp
Garam masala powder  - 1/4 tsp
Curry leaves                     - few
Oil                                       - for frying

Preparatory works:

Take Maida flour, wheat flour, salt and oil in a wide bowl. Add water in small instances and knead the dough tight. Cover the dough and let it sit for thirty minutes.

Powder flattened rice. Flattened rice is added to remove moistness from onion and hence samosa won't absorb much oil.

Take 2 tbsp of maida in a separate bowl. Add water in small instances and make a thick paste out of it. This paste will be useful for sealing samosa corners.

Procedure:

You can check here for making mini onion samosa video recipe in Tamil.

Mix together chopped onion, powdered flattened rice, Curry leaves, salt, chili powder, cumin powder, coriander powder and garam masala powder.  your stuffing for mini onion samosa is ready.

Make small balls out of the dough and roll it into thin sheets with the help of  flour.  (Roll it very thin). place it on a heated tawa and cook on both sides just for few seconds. No need to cook well , just a little colour change is enough

Now trim it into a  rectangle leaving out the edges. Since we are preparing mini samosas, cut  the rectangle into two.  we are ready with the outer layer for samosa . In this method you can prepare only one chapathi or two samosa sheets at a time.if you are preparing samosa in more quantities you can follow the below procedure.

First roll out each dough ball into a smaller    chapathi. Then we have to stack them upon one another. Take a chapathi. Apply very good amount of oil and dry flour to it. Spread it well, then keep another chapathi over it. Like this you can stack chapathis. Roll them thin together using dry maida flour. Similar to the first procedure, heat it in a tawa for a few seconds and take it out. You must be able to separate chapathis which we stacked earlier. Separate it out, trim the edges and cut it into rectangles.
Hence we are able to make many sheets at a single time . Make sure you apply enough oil while stacking or else chapathis will stick together and we will not be able to separate it.  You can stack upto three chapathis for even cooking.

We are ready with samosa sheets. Let's see how to stuff samosa sheets. You can check the video for packing samosas.

Take a sheet . Apply little maida paste in a corner. Fold it inwards so that it forms a triangle shape. Now fold that triangle in the other side so as to form a pocket in the middle. Stuff it with the stuffing and then roll the left out sheet and close it also by applying maida paste.

Let the paste dry for some time and then fry the samosas in medium flame till it is crisply done on both sides .your tasty mini onion samosas are piping hot ready!!

Notes:

You can also use readymade samosa sheets for the recipe

Before frying samosas in oil, make sure all the sides are sealed with maida paste.

You can also prepare spring rolls with the same samosa sheets we prepared

You can  also fry the corner pieces of chapathi which we cut out while preparing samosa sheets. Add little bit of salt and chili powder to it.  Yummy it will be.

Masala kadalai

How many masala kadalai lovers are there??

 You can prepare it very easily at home in less than fifteen minutes. It will be far better than store bought ones,  since we don't add any artificial colours or taste enhanceners.

Over to the recipe ..

Ingredients:

Raw peanuts        - 1 cup
Gram flour           - 1/4 cup
Rice flour              - 2 TBSP
Fennel seeds         - 1.5 TSP
Garlic                     - 4
Salt                         - as needed
Chili powder        - 2 TSP
Oil                           - for frying

Procedure:

You can check masala kadalai video recipe in Tamil here.

Grind Garlic and Fennel seeds together coarsely adding very little water.

Take a bowl. Add raw peanuts, gram flour, rice flour, garlic & fennel seeds paste, salt and chili powder to it.  Mix it well . If needed add little water. Each and every peanut should be coated with flour . If you add more water, flour won't stick well to peanuts .So add water  accordingly.

Now heat oil in a pan. When it is hot, add masala coated peanuts to it in small instances and fry it well on both sides in medium flame.

Drain excess oil and enjoy your  crispy and crunchy masala kadalai.

Notes:

 Adding garlic with skin increases masala kadalai flavour. You can also add more garlic according to your taste preference.

If you have added more water to peanuts try adding little more gram flour and rice flour. Gram flour should be more and rice flour should be less in quantity.      

Paal kozhukattai

Looking for an  afterschool snack which is healthy as well as filling for kids?? Here you go!! 

This is the way my ayamma prepares Paal kozhukattai . It had been my favourite snack then and now this is my kid's favourite too. You can prepare this easily.

By this way of preparing kozhukattai, it will stay soft for a longer time too 

The taste of milk with rice flour will be awesome. Try this and you will surely love it . The recipe follows.. 

Ingredients:

For kozhukattai dough:

Kozhukattai flour   - 1 cup
Water                        - 3/4 cup
Milk                           - 1/4 cup
Salt                             - 1/2 TSP
Gingely oil                - 1 TSP

For making Paal kozhukattai:

Sugar                          - 1/4 cup
Water                         - 2 cups
Milk                            - 1 cup
Grated coconut         - 1 tbsp

Procedure:

You can use either kozhukattai flour or Idiyappam flour which is available in shops for this recipe. If you want to make kozhukattai/Idiyappam flour at home, you can check  Here!!

You can check here for video recipe in Tamil.

Take a pan. Add 3/4 cup water , 1/4 cup milk, salt and gingely oil to it. Boil it for some time. When it starts boiling, lower the flame and gradually add  1 cup of flour with continuous stirring .

switch off the flame when all the flour gets mixed. Cover it with  a plate and let the dough cool.

When the dough has cooled down a Little, combine it together and knead  well. Make small balls out of it.

Heat a heavy bottomed pan.  Add 2 cups of water to it. When the water starts boiling, add kozhukattai balls to it

Cook the kozhukattai balls in lower flame .Keep on stirring in between to prevent it from getting burnt.

When the kozhukattai balls are half cooked add sugar to it. These kozhukattai balls will get cooked soon within ten to fifteen minutes . After it has been cooked completely, add 1 cup of boiled milk to it. Let everything boil together for two more minutes.

Switch off the flame and add grated coconut to it .Serve the Paal kozhukattai hot..

Happy Cooking..🎊🎉

Notes:

You can also use same amount of jaggery instead of sugar. If you are using Jaggery, boil jaggery  in 2 tbsp water, filter it and use accordingly.

You can also use cardamom powder along with geared coconut.

Adjust the milk you add at last according to the consistency you need.

Cauliflower Bhajji

All time favorite cauliflower Bhajji recipe is specially for you today. Perfect snack to have with hot tea. The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Cauliflower              - 2 cups
Besan Flour              - 1 cup (Kadalai Maavu)
Rice Flour                 - 1/2 cup (Arisi Maavu)
Ginger-Garlic Paste  - 1 tbsp (Optional)
Asafoetida                 - a pinch (Hing/ Perungayam)
Salt                            - As required
Turmeric Powder      - a pinch
Chili Powder             - 1.5 tsp
Curry Leaves             - few (Optional)
Oil                              - for deep frying

Procedure:

• Cut Cauliflower into medium size florets. Place florets in boiling water for 10 minutes. After that drain excess water and take cauliflower in a plate.
• Take a bowl. Add Besan flour, Rice flour, salt, chili powder, turmeric powder, asafoetida and ginger-garlic paste to it. Trust me, adding Ginger-Garlic paste gives a very nice aroma to Bhajji. You can also skip adding Ginger-Garlic paste. Add water to the bowl in small instances and prepare a thick batter.
• Batter should be really thick, so that it coats well on cauliflower. 
• Heat oil in a frying pan. Dip florets one by one in batter and immediately fry it in hot oil.
• Take it out after bhajj is cooked on both the sides. Drain excess oil and enjoy bhajjis hot. Fry some curry leaves and garnish bhajjis. You can prepare bhajji with other vegetables with this same recipe.

Ragi Pakoda

Want a healthier snack to munch on?? Here is Ragi Pakoda especially for you. Its not only healthier, its tastier too. It will be very much crispier just like Gram flour pakoda (Kadalai Maavu pakoda).  Over to the healthier Ragi pakoda recipe..

Preparation Time : 15 minutes

Ingredients:

Ragi Flour            - 1 cup (Keppai Maavu / Kelvaragu Maavu)

Rice Flour            - 3/4 cup (Arisi Maavu)

Asafoetida            - a pinch (Hing/Perungayam)

Salt                        - As required

Chili Powder         - 1 tsp

Small Onion          - 3

Green Chili            - 2

Curry Leaves         - few

Oil                          - For frying

Procedure:

• Chop Small onions and Green chilies. Crush curry leaves.
• Take a bowl. Add ragi flour, rice flour, asafoetida, salt, chili powder, chopped onions, green chilies, crushed curry leaves to it.
• Mix everything well. Heat 2 tbsp of oil. Add hot oil to the bowl. Mix it with the flour. Sprinkle water and mix it. You must add very little water, JUST ENOUGH to hold the flour together. Adding hot oil and adding very little water is the key secret for getting crispier pakodas.
• Heat oil in a pan. When the oil is hot, deep fry pakodas. Enjoy your pakodas hot!!

Gobi - 65 (Cauliflower - 65)

Though there are many ways to prepare Gobi-65, this is how i prepare crispier Gobi-65. One of the best snacks for a rainy evening. The recipe follows..

Ingredients:

Cauliflower Florets         - 1 cup
Ginger-Garlic Paste       - 1 tbsp
Red Chili Paste              - 2 tsp
Maida                             - 3 tsp
Corn Flour                      - 4 tsp 
Rice Flour                       - 1 tsp
Garam Masala Powder   - 1/2 tsp
Salt                                  - As required
Corinader Leaves            - few
Curry Leaves                   - few
Oil                                    - For deep frying

Procedure:

1. Make sure cauliflower florets are cut into medium size pieces. Place cauliflower florets in boiling water for 10 minutes. After ten minutes drain excess water and take cauliflower in a bowl.  Finely Chop coriander and curry leaves.
2. Add Salt, Ginger-Garlic paste, Red chili paste. Maida, Corn flour , Rice flour , chopped coriander and curry leaves to cauliflower.
3. Add little water just enough to stick masala to cauliflower and keep it marinated at-least for an hour. More the marination time, tastier the cauliflower is.
4. Heat oil in a frying pan. Deep fry marinated cauliflower florets. Drain excess oil and serve it hot!! You can also bake it using oven at 180 degree celsius. 

Ammini Kozhukattai

Want a healthy snack to munch on?? Here is Ammini Kozhukattai especially for you. You can prepare it in jiffy and its very much healthy too since its steamed. Over to the recipe..

Preparation Time : 30 minutes

Ingredients:

Rice Flour For kozhukattai  - 1/2 cup
Mustard Seeds                         - 1/2 tsp
Cumin Seeds                            - 1/2 tsp
Dry Red Chili                          - 2
Curry Leaves                           - few
Grated Coconut                       - a handful

Procedure:

• Take rice flour and salt in  a bowl. Mix both well. Boil 1 cup of water in a pan and add it to the flour. Use a spatula and mix flour with water.
• After some time, start kneading the dough. If you need, add some more water and knead the dough tight. Make small balls out of the dough. Steam kozhukattai using a Idli plate.
• Heat oil in a pan. When its hot, add mustard seeds, cumin seeds, dry red chili and curry leaves.
• When they splutter, add steamed kozhukattai to it. Add grated coconut and toss it well together. Your Ammini Kozhukattai is ready!!!

Rava Maida Paniyaram

This Rava- Maida Paniyaram is also an important delicacy from our native. It has been our tradition to prepare this paniyaram in all the important occasions. You can prepare this paniyaram in a jiffy and you just three basic ingredients for this paniyaram. The recipe follows..

Yields: Around 20 Paniyaram

Ingredients:

Rava          - 1 cup
Maida         - 1 cup
Sugar         - 1 cup
Oil             - For frying

Procedure:

• Take a bowl. Add Rava, Maida and sugar to it. Mix everything well. Add water in small instances and make a thick batter. Add very little water just enough to form the batter, or else batter will spread when you add it to oil and paniyaram will absorb oil too. 
• Heat oil in a frying pan. When oil is really hot, take batter in small laddle (Preferably one deep laddle which is called as Kuzhi karandi in tamil) and add it to the hot oil. Paniyaram will start floating in oil in some time. When its cooked on one side, flip it to other side. 
• See to that you add another laddle of batter to oil only after the  paniyaram which you added before starts floating in the oil or else both will stick to each other. 
• Drain excess oil and enjoy your paniyaram!!

Pori Urundai (Puffed rice balls)

Today's recipe is Pori Urundai which is auspiciously prepared on the occasion of Karthigai Deepam. You will need just 15 minutes for this recipe. Give a try to this Pori urundai tomorrow and celebrate the festival!!

Yields: Around 15 Pori Urundai
Ingredients:

Puffed rice  - 2 cups (Pori)
Jaggery        - 1/4 cup (Vellam)
Water           - 2 tbsp

Procedure:

• Take Jaggery in a sauce pan. Add 2 tbsp of water to it. Allow it boil. When all the jaggery dissolves, filter it. This is done to remove impurities.

• Add jaggery extract to the pan. boil it in medium flame till it reaches hard round ball consistency. To check the consistency, add few drops of jaggery extract to a bowl of water. If you can form a hard ball out of the extract, it clearly says that jaggery extract has reached needed consistency. 

• Now switch off the flame and then add pori to it. Mix everything well.

• Grease your hands if needed and start making balls out of the pori, when its still hot. You will not be able to make balls after it cools off. Enjoy your Pori Urundai!!

Diwali Recipes

For your easy reference,  I have added added many recipes of sweets, savories, vadai and payasam to prepare and cherish on Diwali in a single post which follows.. Wish you all a Happy and Safe Diwali!!

Sweets:

Athirasam 

Boondi Laddu

Rasagulla

Kadalai Parupu Pooranam Poli

Jalebi

Sweet Pongal

Savories:

Ribbon Pakoda

Ragi Muruku

Kodubale

Kai Muruku

Kaarasevu

Maida Kaara Chips

Vadai:

Moongdal Vadai

Vengaya Vadai

Kara Vadai

Parupu Vadai

Urad Dal Bonda

Pakoda:

Mixed Vegetable Pakoda

Cabbage Pakoda

Payasam:

Arisi Payasam

Moongdal Payasam

Athirasam

This is the recipe which i learnt from my Mother In Law.. You have to prepare Athirasam dough at least a day in advance. The dough can stay up to two days even if it is left outside. So take your own time and enjoy athirasam when ever needed. The recipe follows..

Yields : Around 12 Athirasam

Ingredients:

Raw Rice         - 1.5 cups (Pacharisi)
Jaggery            - 1 cup (Vellam)
Cardamom       - 4 (Elakkai)
Sesame Seeds  - 1 tsp (Ellu)
Oil                    - for frying

Procedure:

• Wash and soak raw rice for an hour. Drain excess water and hang it in a Muslin cloth for an hour. This is done to absorb excess water from rice. Grind it to a powder along with cardamom. You can use even Mixer-Grinder to grind the rice. Sieve the flour well. Your rice flour for making athirasam is ready.
• Take s sauce pan. Add jaggery and enough water just to soak jaggery to it. Heat it till jaggery melts and after that filter it. This will help to remove impurities from jaggery.  Heat it again  in medium flame till it reaches soft ball consistency. Soft ball consistency is nothing but, when you drop little jaggery extract to a bowl of water, it shouldn't disperse. Instead you should be able to form a loose ball out of it with your fingers.  You can check for the consistency every now and then. Switch off the flame after jaggery has reached required consistency.
• Take a bowl. Add prepared rice flour and sesame seeds to it. Now add jaggery extract in small instances and start mixing with the flour. Your athirasam dough will be wet only. When we take it out to prepare athirasam the next day, the dough would be perfect. It would have absorbed all the water. Now add little oil to the top of the dough and cover it with a cling wrap and keep it in an air tight box.
• After 24 hours, take a small lemon size ball and press it in an greased plastic sheets. Put a hole in the center of athirasam. Always press the dough thick. 
• Heat oil in a pan. When it is hot, slowly transfer it to the hot oil. Take it out after it has been cooked on both sides. Athirasam will always absorb lot of oil. So drain well excess oil and enjoy your athirasam!!!

Kaara Sevu

Kaara Sevu is one of our native special snacks. We used to add also crushed black pepper to increase the taste and it can be prepared easily in just 30 minutes. The recipe follows..

Preparation Time : 30 minutes

Ingredients:

Gram Flour         - 1.5 cups (Kadalai Maavu)
Rice Flour           - 1 cup
Salt                      - As required
Chili Powder       - 1 tsp
Black Pepper       - 8 to 10
Garlic Pods          - 3
Cumin Seeds        - 1/2 tsp
Oil                        - for frying

Procedure:

• Sieve Gram flour and Rice flour together. Crush Black pepper. Grind garlic pods and cumin seeds adding little water. 
• Take a bowl. Add sieved flour, ground paste, crushed black pepper, salt and chili powder to it. Mix everything well. Heat 2 tbsp of oil and add it to the bowl.
• Start kneading the dough adding little water. Be careful while adding water to the flour. The dough should be little tight only. If you ended up adding little more water add only gram flour and not rice flour.
• Heat oil in  a pan. Take a muruku press with 3 round holes plate. Add dough to it and  start pressing in hot oil. Take it out, when its done on both the sides and drain excess oil. Break kaara sevu into pieces and enjoy!!!

Kai Muruku Prepared with Muruku Press

I would like to confess a thing about this recipe. Traditionally it is prepared without Muruku press and using just hands. Since i couldn't do it, i used star shaped nozzle and prepared this muruku. This muruku stands unique in two things. 1. It is prepared with Par-boiled rice 2. And instead of preparing muruku with flour, rice is soaked and ground to a batter and it is used to prepare muruku.

Over to the crunchiest and tastiest muruku recipe..

Yields : Around 20 muruku

Preparation Time : 30 minutes + Soaking Time

Ingredients:

Par Boiled Rice             - 1 cup (Pulungal Arisi)
Urad Dal Flour              - 1/4 cup
Butter                             - 2 tbsp
Sesame Seeds                 - 1 tsp (Ellu)
Salt                                 - As required
Oil                                  - For deep frying

Procedure:

• Soak Parboiled rice for 2 hours and after that grind it to a smooth batter adding very little water. See to that you add very little water, just enough to grind rice or else it will be difficult to press muruku.
• To prepare Urad Dal Flour, dry roast urad dal till it leaves nice aroma and after that grind it to a powder. Sieve the flour. Your urad dal flour is ready now. Make a note that we are adding 1/4 cup of Urad dal flour and not urad dal.
• Take a bowl. Add ground parboiled rice batter, Urad dal flour, salt, sesame seeds and butter to it. Start kneading the dough till it reaches tight consistency like below.

• If you have added more water while grinding rice, the dough consistency will be little watery. In such case, you can place the dough in a cloth for some time, so that cloth will absorb excess water. If the dough is very much tight, it will be difficult for you to press. In such case you can add little water to loosen the dough.
• Take a  muruku press. Place little dough in it and start pressing it on a greased sheet. pressing it in a greased plastic sheet helps to transfer muruku easily to hot oil.

• Heat oil in a pan. When its hot, slowly transfer pressed muruku to it. Fry it in medium flame, till muruku is cooked completely and it turned crispier. Drain oil and enjoy your muruku. If you are preparing it in correct consitency, muruku won't absorb oil at all.. Your crunchy, munchy muruku is ready!!

Thengai Mangai Pattani Sundal (Coconut - Raw Mango White Peas Sundal)

Which sundal are you going to prepare for tomorrow's pooja??  Today's recipe is Thengai - Mangai Pattani sundal which you can prepare for tomorrow.. Over to the recipe..

Recipe For :4

Preparation Time : 20 minutes +soaking time

Ingredients:

White Peas                - 1 cup (Vellai Pattani)
Grated Raw Mango   - 1/4 cup (Mangai)
Grated Coconut         - 1/4 cup (Thengai)
Grated Carrot             - 1/4 cup
Big Onion                  - 1
Mustard Seeds           - 1/2 tsp
Asafoetida                  - a pinch (Hing/Perungayam)
Salt                             - As required
Curry Leaves              - few
Oil                               - 2 tsp

To Dry Roast And Powder:

Dry Red Chili    - 4
Coriander Seeds - 1/2 tsp (Malli)
Channa Dal        - 1/2 tsp (Kadalai Parupu)

Procedure:

• Soak White peas in enough water for 5 hours. If you forgot to soak it earlier you can also soak white peas in hot water for 2 hours.  Boil white peas after soaking. I used to cook it for 1 whistle in high flame and will cook it for 15 more minutes in low flame.
• Dry roast and powder everything under ' To Dry Roast And Powder'. This powder can be used with any sundal. It increases sundal's taste.
• Grate carrot, coconut and raw mango. Chop finely Big onion.
• Heat oil in a pan. Add mustard seeds to it. When they splutter add asafoetida.
• Add also chopped onion and curry leaves.
• Saute it for a minute and then add cooked peas.
• Add enough salt and ground powder. Mix everything well and switch off the flame.
• Add grated carrot, raw mango  and coconut to the sundal. Mix well and serve sundal immediately.
• Your delicious Thengai - Mangai pattani sundal is ready.

Kadalai Paruppu Pooranam Poli (Channa Dal Poli)

Bringing you delicious Kadalai Paruppu Pooranam Poli (Channa Dal Poli) recipe today in this festive season.. You can also prepare this poli, with just Gingely oil to make it much more healthier. The recipe follows..

Yields : Around 10 Poli

Ingredients:

All Purpose Flour       - 1 cup (Maida)
Rava                           - 1 tsp (Sooji)
Rice Flour                   - 1 tsp 
Salt                             - a pinch
Channa Dal                - 1/4 cup (Kadalai Parupu)
Jaggery                       - 1/4 cup
Cardamom Powder     - a pinch
Ghee                            - 2 tbsp
Gingely Oil                   - 4 tbsp

Procedure:

• Boil Channa Dal for 5 whistles. Add jaggery and cardamom powder to boiled channa dal and cook in low flame so that jaggery melts. Switch off the flame after the stuffing reaches thick consistency. Let the stuffing cool. After it cools down completely, stuffing will get more thick.
• Take a bowl. Add All purpose flour, rava , rice flour and salt to it. Add water in small instances and start kneading the dough. The dough should be little sticky only so that we can expand it easily. Add 2 tbsp of gingely oil to the dough.. Make sure dough is covered fully with oil. Close the bowl with a cling wrap and let it sit for 1 to 2 hours.

• Take a small lemon sized ball. Place it on a greased plastic sheet. Expand it with your palm.

• After stuffing  cools down, make small balls out of it.

• Place the stuffing on expanded dough.

• Close the dough and expand it again with your palms.  Always use oil for expanding poli.

• Heat a dosai pan. When its hot, place poli on it. Add Ghee+Gingely oil to it. When its cooked on one side, slightly turn it to other side. Serve the poli after it is cooked on both the sides.
• You can prepare the poli with Ghee alone. You can also prepare poli with Gingely oil alone.
• Enjoy delicious poli!!!

Virudhunagar Pakoda

Here is the very special recipe from our native.

 Its usually Paal sadham (Milk Sadham) and pakoda for dinner in most of the houses in our town. This combination always stays fresh in our childhood memories. Even now when we go to our hometown, we will have this combo for dinner at-least for a day.

 I always wanted to give a try to this pakoda at home, but it never turned crispier as we get in stores. My neighbor's mom gave me a simple yet very useful tip for getting crispier pakodas. Thanks to her for the wonderful tip; now we will never miss our favorite combo.  Over to the recipe..

Preparation Time : 15 minutes

Ingredients:

Gram Flour           - 1 cup (Kadalai Maavu)

Rice Flour             - 3/4 cup (Arisi Maavu)

Asafoetida             - a pinch (Hing/Perungayam)

Salt                        - As required

Chili Powder         - 1 tsp

Small Onion          - 3

Green Chili            - 2

Curry Leaves         - few

Oil                          - For frying

Procedure:

• Chop Small onions and Green chilies. Crush curry leaves.
• Take a bowl. Add gram flour, rice flour, asafoetida, salt, chili powder, chopped onions, green chilies, crushed curry leaves to it.
• Mix everything well. Heat 2 tbsp of oil. Add hot oil to the bowl. Mix it with the flour. Sprinkle water and mix it. You must add very little water, JUST ENOUGH to hold the flour together. Adding hot oil and adding very little water is the key secret for getting crispier pakodas.
• Heat oil in a pan. When the oil is hot, deep fry pakodas. Enjoy your pakodas hot!!

Parupu - Vellam Kozhukattai (Channa Dal-Jaggery Kozhukattai)

Today's recipe is Vinayagar Chathurthi special Parupu-Vellam Kozhukattai. Cooked Channa Dal is added with Jaggery, Cardamom powder and stuffed inside kozhukattai. Its very simple to prepare too.. Go ahead with the recipe, give a try tomorrow and celebrate Vinayagar Chathurthi.

Yields : Around 10  Kozhukattai

Preparation Time : 45 minutes

Ingredients:

Rice flour for Kozhukattai     - 1 cup
Channa Dal                            - 1/4 cup
Jaggery                                   - 1/4 cup
Cardamom Powder                 - 1/2 tsp
salt                                          - 1/4 tsp

Procedure:

• Boil Channa Dal for 5 whistles. Add jaggery and cardamom powder to boiled channa dal and cook in low flame so that jaggery melts. Switch off the flame after the stuffing reaches thick consistency. Let the stuffing cool. After it cools down completely, stuffing will get more thick.
• Take rice flour and salt in  a bowl. Mix both well. Boil 1 cup of water in a pan and add it to the flour. Use a spatula and mix flour with water.
• After some time, start kneading the dough. If you need, add some more water and knead the dough tight.
• Take a big lemon size ball and flatten it with your hands. Place enough stuffing and close it. Steam it for 10 minutes . Your tasty and authentic Parupu-Vellam Kozhukattai is ready.