Suji Appam

Suji Appam

Ingredients:

• Maida - 1 1/4 cup

• Bombay ravai - 1 cup

• Chopped cashew nuts - few

• Water - 2 1/2 cup

• Ghee - 2 tbsp

• Salt - 1 pinch

• Oil - for deep frying

Method:
For making outer dough:

• Make a soft dough by mixing flour,with 1 pinch salt  and needed water. 

• Knead it, add 2 tbsp oil and keep it covered for 3-4 hours. Let it remain soaked in oil.

How to make the Filling:

• In a pan , add ghee and roast the rava until the raw smell goes off and keep aside.

• In another pan add the sugar and water together, in a low flame keep stiring until the sugar gets disolved completely.

• Atlast add the ghee and roasted rava in boiling sugar and mix well.

• Once it reaches to halwa stage and when it leaves the sides of the pan, add the remaining ghee, chopped cashew nuts and switch off the flame.

• Divide the stuffing into gooseberry sized balls. Grease a plantain leaf with oil. Take a small ball of dough and place it on the plantain leaf.

• Grease your fingers with oil and flatten the dough with your fingers to form a small circle.

• Place a small ball of appam stuffing at the center and seal it on all sides forming a small ball.

• Now flatten the ball with the stuffing inside to form a thin small circle.

• Heat oil in a kadai and deep the stuffed appam in a low flame.

• Serve hot or warm crispy suji appam

Sweet Paniyaram

South Indian Sweet Paniyaram 

Ingredients needed 

• Idli batter- 11/2 cup

• Jaggery - 5 tbsp or as required

• Grated coconut - 3 tbsp

• Cardamom powder - a pinch

• Roasted Rava - 2 tbsp

• Sesame seeds - 1/4 tsp

• Salt - a pinch

• Ghee for cooking paniyaram

• Paniyaram pan

Method 

• Mix together idli batter, jaggery, roasted rava, sesame seeds, grated coconut, a pinch of salt and cardamom powder. Add needed water for batter mix well and keep aside.(batter should not be too thick nor thin, it should be moderate, Then only you will get fluffy perfect paniyaram).

• Heat the paniyaram pan and then add 1/2 a tsp of oil in each hole (kuzhi) of the pan.

• Then fill in the holes with the prepared batter.(fill only up to 3/4)

• Cover and cook on medium flame. Once the bottom starts browning, using a skewer, flip it over gently to the other side. 

• Cook the other side uncovered until golden brown.

• Remove from the pan and serve hot.

• Check out my another version of paniyaram in below link

             Kara Paniyaram

puran poli

Puran Poli

             Poli is very popular and traditional dish. In my aunt home they used to prepare poli for telugu new year. Already i have posted one version of mangalore poli . this is another version of puran poli . Try the different taste and enjoy it.

Ingredients needed

•    Maida -1 cup
•    Oil - 2 tbsp (sesame seed oil)
•    yellow food colour - 1 pinch

   For the stuffing

•    Bengal gram/channa dal/kadalai paruppu -1/2 cup
•    Jaggery - 3/4 cup
•    Coconut (grated) 1/4 cup
•    Ghee - 1 tsp
•    Cardamom powder- 1/4 tsp 
•    Plantain leaf

Method:
How to make outer dough:

• Make a soft dough by mixing flour, yellow food color and needed water. 

• Knead it, add 2 tbsp oil and keep it covered for 3-4 hours. Let it remain soaked in oil.

How to make Poli stuffing: 

• Wash and soak bengal gram (kadalai paruppu) for half an hour.

• Pressure cook bengal gram dal with water (add enough water to cover the dal) for 2 whistles.

• In a bowl, add grated jaggery and just enough water to soak the jaggery. Cook on low heat until the jaggery dissolves. Once it gets dissolves, filter the impurities.

• Drain off excess water from the bengal gram. In a pan, add the filtered jaggery water, cooked bengal gram dal, grated coconut and a tsp of ghee.

• Cook on medium heat stirring continuously until it leaves the sides of the pan.

• Leave it to cool. Then grind it to a slightly smooth paste adding cardamom powder. Now our stuffing for poli is ready.

How to make poli:

• Divide the stuffing into gooseberry sized balls. Grease a plantain leaf with oil. Take a small ball of dough and place it on the plantain leaf.

• Grease your fingers with oil and flatten the dough with your fingers to form a small circle.

• Place a small ball of poli stuffing at the center and seal it on all sides forming a small ball.

• Now flatten the ball with the stuffing inside to form a thin small circle.

• Grease the tawa slightly with ghee and heat it. Now invert the plantain leaf with the poli over the tawa as seen in the picture below.

• After a few seconds, gently remove the plantain leaf.

• Now cook the poli both the sides until golden brown on very low heat.

• Once cooked, apply ghee all over the surface and remove from heat.

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