Ulundu Vadai

Ingredients

Urad dal - 1 cup
Grrenchilli - 2
curry leaves- 3-4
coarse pepper powder- 1tsp
soda - a pinch(optional)
salt to taste
oil for frying

Method

1. Soak 1 cup urud dal in sufficient amt of water for 1 hour
2. Grind into a thick and fine adding very little water .
3. Add a pinch of soda, 2-3 chopped green chillies, 1 tsp coarsely powdered black pepper, a bunch of curry leaves and mix well.
4. Add salt just before preparing the vadai so that it does not become watery.
5. On a plastic paper apply oil place a ball of this and flatten it by hand. Put a hole in the center. Wet your hands lightly each time you do this
6. Deep fry this in oil and turn over until the vada turns golden brown.

Vinayaka Chathurthi/Avaniavattam Special"Neyyappam"

We celebrated vinayaka chathurthi and Aavaniavattam together in an elaborate manner. Main Attraction was food. Neyyappam became a big hit. So I thought of sharing my recipe.

To make Neyyappam you get a special kind of vessel called appakkaral. It will have 5 or 7 holes in it.

Ingredients

Raw rice-1 cup
Jagerry-1 cup(grated)
Banana-1/2
Cardamom pdr -1 tsp
Small pices of coconut
Ghee for frying

Method

1. Soak the rice for 2 hrs.In a pan add ¼ cup water and add the jaggerry. It will melt and become liquid. cool it
2. Grind the rice adding the jaggerry liquid and banana into fine mixture.
3. Put the cut coconut and cardamom pdr to it.
4. Pour ghee in the appakkaral.When it becomes hot and pour the ground mixture in each holes.
5. When it start to turn golden brown turn the neyyappa to the other side using a skwer or spoon.When both the side are golde brown take it out and put on the paper towel and let it cool before closing with a lid.
6. Never move away while making neyyappam ,chances are it might burn.Also make it in medium flame.

Vinayaka Chaturthi Special "Modakam"(Purnam Kozhakkattai/Ammini Kozhakkattai)

Purnam Kozhakkattai

Ingredients

Dough:
Raw rice- 1 cup
1 Pinch salt
Gingely oi l- 2tbsp

Purnam(Filling):
Grated coconut – 1 cup
Jaggerry-1 cup
Cardamom pdr- 1 tsp
Ghee -1 tsp

Rice Dough:

Soak the rice for 1 hr.Grind it adding a pinch of salt and water.

In a kadai pour 2 tsp of gingley oil and add the ground mixture.Stir continuously till it become thich dough. Keep it to cool down. Knead the dough applying little oil in the hands.

For the filling:

In ¼ cup water add the jaggery and heat it when it becomes liquid add the grated coconut.When it becomes thick add the cardamom pdr and 1 tsp ghee.Let it cool.

Method

Make small balls of the rice dough. Apply oil to your hands and make small cups with rice dough fill it with purnam and close it .Steam it in idli cooker for 10 minutes.

Ammini Kozhakkattai

If there is excess rice dough from the purnam kozhakkattai Mix some salt ,1 tsp gingely oil and dosa molakappodi to it and make it into small rounds. Steam it in a cooker as you did the purnam kozhakkattai.

Small kids enjoy this a lot.