Chettinad Porivilangai
Urundai
In my childhood my mom used to make Porivilangai urundai. We don’t like it at that time. Now I asked my mom to make Porivilangai urundai. She is a good cook and she is also my mentor.
In my childhood my mom used to make Porivilangai urundai. We don’t like it at that time. Now I asked my mom to make Porivilangai urundai. She is a good cook and she is also my mentor.
Porivilangai Urundai Ingredients:
Dry roast
and grind:
Boiled rice (Idli
rice) - 1 cup
Green gram
dal - ½ cup
For urundai:
Ground flour - 3 cups
Jaggery - 250
grams
Coconut - 3 tsp
Fried gram - 3 tsp
Cardamom
powder - ¼ tsp
Ghee -
2 tblsp
Water - ¼
cup
Porivilangai Urundai Method:
Dry roast
rice and dal seperately till nice aroma comes. Mix together and grind it in the
rice mill. Take 3 cups of flour. Cut coconut in to tiny bits.
Melt jaggery in
water and strain it. Heat ghee in a pan and fry cashew and fried gram.
Add
jaggery syrup, cardamom powder and flour and mix well and knead into a smooth
dough.
Grease palm with little ghee and make balls.
Note:
If you want
you can add bengal gram also.
Dry roast
bengal gram ½ cup and add to rice and green gram and grind.
You can make
balls only when it is hot.
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