Parippu Vada

Dhal Vada

Ingredients

Parippu Vada

Chana Dhal...................1 cup

Tur Dhal.......................1/2 cup

Urad Dhal.....................1/4 cup

Red Chilies....................5

Asafoetida......................1 tsp Salt to taste

Curry Leaves.................few

Coriander Leaves.............few

Onions...........................1

Method

Chop the onion into very small pieces.

Soak all the dhal for about 2 hours and Grind the dhal, chili,asafoetida, salt without adding water coarsely.

Mix the onion, curry leaves and coriander leaves.

Heat a pan with oil take little dough make a round shape and drop the vadas into the hot oil and fry them until they are golden

Serve with chutney

South Indian Poli

Puran Poli

Ingredients

Chana Dhal........................1 cup

Sugar.................................1 cup

Cardamom Powder...........1 tsp

Ghee..................................2 tbsp

Wheat Flour........................1cup

Salt....Little

Oil ..................................2 tbsp

Method

Make a soft dough with flour ,salt,water and oil .

Knead nicely and make big sizes balls and keep.

Soak the chana dhal for an hour and cook it.

Remove the water and make a paste with sugar.

Heat a pan with little ghee, add the paste and mix it well. .(stir continuously). 

When it becomes thick remove from the flame and let it cool.Make lemon sized  balls.

Take a dough roll it into 4' round and place the sweet ball at the center and  cover the middle part along with the ends. 

With the help of flour make  5" round.(like chapathi)

Heat a tawa and place the poli and cook it and turn the other side add ghee and cook.

Serve hot with ghee.

Ven Pongal ( Kichadi)

January 15 th is Pongal./Makara Sankranthi. We make venpongal, chutney and Sarkarai pongal for this festival.

Ven Pongal

Ingredients

Raw Rice...................1 cup

Split Moong Dhal.........1 cup

Pepper.....................1 tsp

Cashew Nuts..............10.

Chopped Ginger.........1 tsp

Curry Leaves..............few

Ghee...........................2 tbsp

Pepper Powder...........2 tsp

Salt to taste

Method

Heat pan and roast the moong dhal until roasted aroma released.

Wash the rice ,add the dhal with four cups of water in pressure cooker.

Heat a pan with ghee ,add cumin seed. pepper corns, ginger and curry leaves. 

Add the cooked rice salt and pepper powder.

Roast the cashew nuts add to the pongal. Mix well. 

Add little more ghee.