Adai Batter Vadai

 I always love quick and easy recipes, of course not compromising the taste though. So does everyone right? That’s the big motivation behind the Prep Once and Serve Twice series that I did for IMC. I always think, if a recipe/dish can be used in multiple ways. Again the credit goes to my mom for this kind of thought process. I need to post couple of her trademark recipes. Stay tuned for those but today’s recipe is going to be Prep once Serve Twice concept recipe or two in one recipe. By this time you might have guessed what it is from the recipe name – Adai batter Vadai.

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Jaggery Seedai / Vella Seedai

2014-08-15 20.10.37

Previously as part of Krishna Jayanthi / Gokulashtami /Janmashtami we saw Savory seedai and Thattai. How can we celebrate a festival without sweet, so here come jaggery seedai. Usually I try to post sweet as the first dish, but vellai seedai and me, never get along well :-)

Believe me, for the past 3 years, it was only sodappal for me. Only this time, I got it correct.  But this time too,  you can see there are some cracks. Lot to improve and please do let me know your thoughts through comments.

Prep work is similar to thattai and seedai.

Prep Work:

  1. Dry roast 1 cup of urad dhal till they turn golden brown and let it cool. Then dry grind them into a fine powder. This roasted urad dhal powder is required for muruku, thattai and also for seedai.
  2. Dry roast the rice flour for couple of minutes, this helps the seedai mixture to blend well , removes the raw smell of the store bought rice flour and also prevents the seedai from bursting.

Ingredients:

  • Rice Flour : 1 cup (Stored bought, dry roast it )
  • Urad dhal flour (Prepared as mentioned above) : 1 tbsp
  • White sesame seeds – 1 tsp
  • Salt – a pinch
  • Butter – 2 tbsps (At room temperature)
  • Jaggery – 3/4 cup (1/2 cup is enough, but my kiddo and hubby has a very sweet tooth, so adding a little extra)
  • Elaichi/Cardamom – 2
  • Water – 1/2 cup
  • coconut – 2 tbsps
  • Oil for frying

Step 1: Making Pahu or the Jaggery water solution

  • Heat the 1/2 cup of water, as it starts to boil add the jaggery and crushed elaichi.
  • Let it dissolve well and bring to one boil and remove it from heat.
  • Let it cool down.

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Making Seedai:

  • Mix the rice flour, urad dhal flour, white sesame seeds, pinch of salt, coconut and butter together without any lumps.
  • Sprinkle the jaggery water or pahu on needed basis and knead the dough.
  • It should not stick to the vessel and knead the dough like a big ball.
  • Make small gooseberry size balls out of the dough and keep it aside. Leave it for up 10-15 minutes.
  • Now heat the oil, and fry about 4-5 per batch.
  • Its take about 3-4 minutes for the seedai to get cooked . Fry till the oil bubble sound stops. (In Tamil we say, ennai osai adangum varai)
  • Let it cool down and thats it jaggery seedai is ready.

*** Make sure the oil is  not too hot. And also you need keep flipping the seedai. If you let it unattended this is what will happen ;-) ;-) It will turn black.  *** 2014-08-15 20.06.56

Tips to prevent the seedai from bursting:

  • Dry roasting the rice flour helps
  • Adding sesame seeds. (You can also use black sesame seeds)
  • After rolling the seedai balls, leaving them for about 10-15 minutes helps.

2014-08-15 20.08.46

 


Thattai

As part of gokulashtami dishes, I posted seedai yesterday and here is the second dish, thattai. Its again a savory one. The preparation is exactly the same. The only difference is we add 1/2 tsp of chilly powder to thattai whereas for seedai we don’t. For seedai, we roll them into round balls and for thattai (as name indicates, thattai means flat ones) we need to flatten them. Here is the recipe.

Prep Work:

  1. Dry roast 1 cup of urad dhal till they turn golden brown and let it cool. Then dry grind them into a fine powder. This roasted urad dhal powder is required for muruku, thattai and also for seedai.
  2. Dry roast the rice flour for couple of minutes, this helps the thattai mixture to blend well , removes the raw smell of the store bought rice flour.

Ingredients:

  • Rice Flour : 1 cup (Stored bought, dry roast it )
  • Urad dhal flour (Prepared as mentioned above) : 1 tbsp
  • Jeera/Cumin seeds – 2 tsp
  • Heeng – 1 tsp
  • White sesame seeds – 1 tsp
  • Salt – 1 tsp
  • Butter – 2 tbsps (At room temperature)
  • Channa dhal – 2 tsps
  • Water – 1 cup
  • coconut oil – 3 tbsps
  • Chilli powder – 1/2 tsp
  • Oil for frying

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Steps:

  • Soak the channa dhal in 1/2 cup of water for minimum 15 mts.
  • Mix the rice flour, urad dhal flour, jeera, heeng, white sesame seeds, salt, butter and chilly powder together without any lumps.
  • Now add the soaked channa dhal and knead the dough slowly.
  • Sprinkle the half cup of water on needed  basis and knead the dough.
  • It should not stick to the vessel and knead the dough like a big ball.
  • Make equal size balls out of the flour.
  • Meanwhile heat the oil for frying.
  • Grease either a zip lock bag or plantain leaf with coconut oil.
  • Rub your palm with coconut oil and place the balls that you rolled from the dough in the zip lock bag and flatten the balls as thinly as possible.
  • Once the oil is hot, you can fry them right away. (You don’t need to wait as in seedai)
  • Its take about 4-5 minutes for the thattai to get cooked . Fry till the oil bubble sound stops. (In Tamil we say, ennai osai adangum varai)
  • Let it cook down and thats it thattai is ready.

2014-08-10 19.47.23

 

 


Savory Seedai / Uppu Seedai

 

2014-08-09 20.39.10

Krishna Jayanthi / Gokulashtami /Janmashtami is right around the corner. This year it falls on this sunday, Aug 17th. I love this festival because there will be lot of savory items :-)  and loads of fun too. Drawing those tiny Krishna feet with maakolam, helping (???) amma with making these bakshanams and distributing the same with neighbors, wow sweet memories.

After coming to US, I didn’t try much of these savory snacks. Learnt couple of dishes from amma and MIL. But last year is when, I got these dishes perfectly. So this year, here I am with these recipes. First is the uppu sedai or the savory seedai.

Prep Work:

  1. Dry roast 1 cup of urad dhal till they turn golden brown and let it cool. Then dry grind them into a fine powder. This roasted urad dhal powder is required for muruku, thattai and also for seedai.
  2. Dry roast the rice flour for couple of minutes, this helps the seedai mixture to blend well , removes the raw smell of the store bought rice flour and also prevents the seedai from bursting.

Ingredients:

  • Rice Flour : 1 cup (Stored bought, dry roast it )
  • Urad dhal flour (Prepared as mentioned above) : 1 tbsp
  • Jeera/Cumin seeds – 2 tsp
  • Heeng – 1 tsp
  • White sesame seeds – 1 tsp
  • Salt – 1 tsp
  • Butter – 2 tbsps (At room temperature)
  • Channa dhal – 2 tsps
  • Water – 1 cup
  • coconut oil – 3 tbsps
  • Oil for frying

2014-08-09 19.48.522014-08-09 19.58.34

Steps:

  • Soak the channa dhal in 1/2 cup of water for minimum 15 mts.
  • Mix the rice flour, urad dhal flour, jeera, heeng, white sesame seeds, salt and butter together without any lumps.
  • Now add the soaked channa dhal and knead the dough slowly.
  • Sprinkle the half cup of water on need basis and knead the dough.
  • It should not stick to the vessel and knead the dough like a big ball.
  • Rub your palm with coconut oil and make small gooseberry size balls out of the dough and keep it aside. Leave it for up 10-15 minutes.
  • Now heat the oil, and fry about 6-7 per batch.
  • Its take about 4-5 minutes for the seedai to get cooked . Fry till the oil bubble sound stops. (In Tamil we say, ennai osai adangum varai)
  • Let it cook down and thats it seedai is ready.

Tips to prevent the seedai from bursting:

  • Dry roasting the rice flour helps
  • Adding sesame seeds. (You can also use black sesame seeds)
  • After rolling the seedai balls, leaving them for about 10-15 minutes helps.

2014-08-09 20.38.09