Paddu | Kuzhi Paniyaram

This is a southindian dish/breakfast. It has various names on it in southindian states. It is used Idli & Dose batter. This dish can also be made sweet using jaggery. This can be made paniyaram special pan like holes called Aebleskivers. My kids love this dish and easy to take for lunch boxes. Best combo with coconut chutney. This recipe can also be made plain also various types of variations. But i have used onions and other ingredients. 






Prep Time : 10 Time
Cook Time : 15 Mins

Ingredients
  • Dosa batter - 6 cups
  • Onions - 1 
  • Curry leaves - few
  • Green chillies - 2 (medium spice)
  • Coriander leaves - 4 tbsp 
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Moong dal (split) - 1 tsp
  • Asafoetida/hing - 1/4 tsp
Method
  1.  Chopped onions(as much as mince ). 
  2. Chop curry leaves, chillies and coriander leaves keep aside
  3. In a pan add oil, then add mustard seeds allow to splutter then add moong split fry 
  4. Add onions , chillies, curry leaves fry till onions are cooked
  5. Add asafoetida romove from the flame add into batter and mix well
  6. In a seasoned paddu pan grease oil and pour the batter into each hole and close the lid for 2 mins
  7. Onces it is cooked flip the other side using stick / spoon cook on low flame and remove gently
  8. Serve hot with chutney








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Poruvilanga | Porivilanga Unde

Poruvilanga/Porivilanga Unde is a traditional southindian multigrain sweet ladoo. This unde/urundai is very hard to bite but healthy sweet mixed with jaggery and grains. This is my first try came out yum. I got this recipe from my Dhodamma/periamma(Aunt).










Prep Time : 15 Mins
Cook Time : 25 Mins

Ingredients

  • Paitharparppu/Hesarubele/Moong dal - 1/4 cup
  • Arshi/Akki/Rice - 1 tbsp
  • Kadalaiparppu/Kadale bele /Chana dal -1/4 cup
  • Godi/ Wheat grain - 1/4 cup
  • Vellu/Bella/Jaggery - 1 cup (adjust as per taste)
  • Kobri / Dry coconut pieces - 2 tbsp
  • Kadalekayi/ kadalekayibeja/ Peanuts - 2 tbsp(roasted)
  • Yelarshi pudi / Yelakki pudi / Cardamom Powder - 1/4 tsp
  • Ghee - 2 tbsp (optinal)
Method

  1. Dry fry all grains seperately then keep aside
  2. In a mixer jar grind into a fine powder and transer into large bowl
  3. Roast peanuts/kadalekayi and remove skin and crush them and transfer into bowl
  4. Add kobri small pieces ,hot ghee and cardamom powder mix all and keep aside
  5. In a pan add 2 tbsp of water add jaggery melt and boil become froth. (Check the jaggery propotion is right consistency in a small of water drop meled jaggery and check with finger it come out easily )
  6. Transfer the jaggery into bowl and mix well in a spoon then make riceflour hand and make a desired shape of ladoo.
Tip : 
  • I used ghee becoz urundai/unde comes little soft texture and gives nice aroma. 
  • I have used small quntity of grains. All the grains should be equal quantity
  • If can't get wheat grains easily. Use same amount of wheat flour and roast them 






| Copyright © Malas - Kitchen 2017 | | All rights reserved |