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Baked Rice Cracker

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Yesterday being a weekend evening, felt like having some quick snack. I fist thought of doing Baked Besan Bonda/ Baked Onion Pakoda, but I didn't have enough Besan flour. I also didn't have enough patience to soak and do anything. Suddenly I noticed I had some leftover rice.  One of my friends had once told me that her mom makes Vathal (Fryums) with leftover rice. My mom prepares Vadam with rice flour and tapioca sago, dries them in sun for 2 days and it is deep fried in oil. OMG, I love it.  I wanted to try something similar to my friend's mom version.  I won't say it was as crispy as fried version, but soft and a bit chewy snack.

Baked Rice Cracker

Preparation Time : 5 mins | Cooking Time : 20 - 25 mins

Recipe Category: Snack

Ingredients:

Cooked Rice - 1 cup (I used Brown rice, any rice can be used)

Lemon juice - 1 tbsp

Coriander powder - 1/4 tsp

Garlic Powder - 1/8 esp

Salt - as needed

Oil/ Cooking spray - to grease (I used cooking spray )

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Method:

  • Preheat the oven to 350 degree Fahrenheit. Place baking paper on baking tray and grease it
  • Add cooked rice, lemon juice, garlic powder, coriander powder and salt, and Combine well

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  • Add water if required and make a dough. Make some balls (Marble size). Gently press them to flat thin circles ( around1/8 inch approximately)
  • Bake them for 18 -24 minutes, turning sides

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My Notes:

  • Try to make small flat crackers, else the edges will dry out while the centers remain too moist
  • Instead of garlic powder, you can add chilli powder, onion powder, cumin powder etc.
  • Can make the dough flat and cut with cookie cutter
  • Over cooking may tend to dry out the rice completely

Spinach Corn curry

By 67 Comments

Spinach corn curry is something I regularly cook, but for a change tried without using Oil/ butter, and I am surprised with the outcome. Hubby couldn't believe I didn't use oil! In fact he ate some extra gravy appreciating the taste:-) 

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Other Spinach based recipes

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Ingredients

  • Spinach - 2 cups
  • Frozen Corn - 1 cup
  • Onion - 1 big
  • Cashew - 7
  • Ginger garlic paste - 1/2 tsp
  • Garam Masala powder - 1 tsp
  • Green Chilli - 1 Adjust according to your spice level
  • Coriander powder - 1/2 tsp
  • Cumin powder - 1/4 tsp
  • Salt - as needed
  • Sugar - generous pinch

Instructions

  • Boil onion and cashew in hot water till the raw smell in onion goes off. Strain the water. When it comes to room temperature, blend them into fine paste without adding water
  • Rinse the spinach well in water. Boil water with pinch of sugar and salt. Add the spinach to the boiling water. Cook and switch off the flame, after 3-5 mins drain and quickly pour cold water over the spinach. Transfer them into a blender and make fine paste, with green chilli
  • Heat the non stick pan/heavy bottomed/andoized pan in medium heat and add ginger garlic paste and 1 teaspoon of water.  Sauté till the water is absorbed and raw smell goes off. If water evaporated before raw smell goes spinkle some more water
  • Add Onion and cashew puree and cook for 3-4 minutes  keep stirring occasionally
  • Add spinach puree, garam masala, coriander powder, cumin powder and allow it to cook for 2-3 mins
  • Add corn and combine well and cook for 2-3 minutes
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Notes

  1. I have used frozen corn so I didn't steam them. If you are using fresh corn, steam them before adding
  2. Add water if you think the gravy is too thick
  3. Sugar helps to retain the green color in spinach
  4. Green peas, tofu/ paneer can also be added
  5. Can add milk/fresh cream/coconut milk to the gravy
  6. Whole spices (bay leaf, cinnamon, cardamom, etc) can be added
  7. This gravy goes well with any variety of rice like fried rice/ pulao as well as with naan/rotis
  8. Butter can be added for flavour
  9. Tomatoes can be added while cooking onion
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Spinach Corn Gravy

 Ingredients:

Spinach -  2 cups

Frozen Corn - 1 cup

Onion - 1 big

Cashew - 7

Ginger garlic paste - 1/2 tsp

Garam Masala powder - 1 tsp

Green Chilli - 1 ( Adjust according to your spice level)

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Salt - as needed

Sugar -  generous pinch

IMG_0075 Method:

  • Boil onion and cashew in hot water till the raw smell in onion goes off. Strain the water. When it comes to room temperature, blend them into fine paste without adding water

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  • Rinse the spinach well in water. Boil water with pinch of sugar and salt. Add the spinach to the boiling water. Cook and switch off the flame, after 3-5 mins drain and quickly pour cold water over the spinach. Transfer them into a blender and make fine paste, with green chilli

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  • Heat the nonstick pan/heavy bottomed/andoized pan in medium heat and add ginger garlic paste and 1 teaspoon of water.  Sauté till the water is absorbed and raw smell goes off. If water evaporated before raw smell goes spinkle some more water

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  • Add Onion and cashew puree and cook for 3-4 minutes  keep stirring occasionally

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  •  Add spinach puree, garam masala, coriander powder, cumin powder and allow it to cook for 2-3 mins

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  • Add corn and combine well and cook for 2-3 minutes

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Aval mixture | poha chivda

By 53 Comments

Aval mixture | aval mixture recipe | poha chivda | baked healthy mixture is tasty after school /evening snacks. Check out the baked aval mixture video and If you like the video pls SUBSCRIBE to my channel Aval mixture | aval mixture recipe | poha chivda | baked healthy mixture is tasty after school /evening snacks. Baked version consumes very less oil compared to the deep fried aval mixture. This is also one healthy mixture for Diwali / get together. I lived in west mambalam for two decades and mixture has become my favorite because of venkatramana poli stall. After coming to US I missed a mixture of time. I tried buying mixture but nothing is close to the taste. My mother -in -law makes a great tasty mixture but I have never learned the recipe from her. Traditional mixture recipe is a bit lengthy, though it tastes yummy process and the oil alarms me.  A lazy cook like me wanted to make it quick and simple. I frequently do Puffed Rice Mixture and roasted makhana for a teatime snack. Baking fever (that's how hubby calls my addiction to baking) told me to try aval mixture with puffed and flattened rice, and with nuts. It took me a few attempts to bake a perfect crispy aval. Luckily puffed rice was such an easy bake. Honestly, baked aval mixture is definitely time-consuming compared to regular deep-fried chivda. I mostly do my baked chivda while I am in the kitchen doing sometime else so I have had a problem with the extra baking time. I try to load my aval mixture with nuts because that is my favorite way to make my son eat nuts.  Poha flattened rice and nuts get cooked at different times so I have cooked everything separately for this Aval mixture. Puli Aval, aval upma and Aval pidi kozhukattai are other tasty aval based recipes in TMF  

Other Aval recipes in TMF

5 from 1 vote
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Ingredients

  • Thin Flattened Rice/ Poha White/ Red - 2 cups (I used white)
  • Puffed Rice / Pori – 1 cup + 1/4 cup
  • Roughly chopped Walnuts - 1/4 cup
  • Roasted Peanuts – 1/4 cup
  • Cashew - 12
  • Turmeric powder – 1/4 tsp
  • Asafoetida/Hing – a generous pinch
  • Oil – 2 tablespoon + 1 tsp
  • Salt – as needed
  • Cooking Spray/ Oil - to grease I used cooking spray

Instructions

  • Preheat the oven to 200 degrees Fahrenheit. Line the baking tray with aluminum foil or any parchment paper and grease with cooking spray/oil
  • In a wide bowl add flattened rice, turmeric powder, salt and 2 teaspoon of oil; mix well
  • Spread the seasoned flattened rice in the baking tray. Avoid overlapping
  • Bake the flattened rice for 15 minutes
  • Take out from the oven and mix well, bake again for 15 minutes
  • Mix well and bake again for 10 minutes or till the flattened rice turns crispy, Transfer it to a separate bowl
  • In a flattened rice marinated bowl add pori, turmeric powder, 2 teaspoon of oil and salt; mix everything  well
  • Use the same baking sheet but grease it with extra oil
  • Bake for 12 minutes or till poha turns crispy
  • Mix well and add to the flattened rice marinated bowl
  • In the used bowl add cashew, peanut, curry leaves, walnut and 2 teaspoon of oil; mix well
  • Bake for 10 minutes
  • Mix everything well and bake for 6 minutes or until nuts and curry leaves turn crispy
  • Combine roasted flattened rice, poha and nuts
  • Add 1 teaspoon of coconut oil and mix well
  • Spread them in a baking tray
  • Bake again for 10 minutes. Baked aval mixture is ready

Video

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Notes

  1. Can add Fried gram, almonds , raisin or any other Nuts or dry fruits  of your choice
  2. Instead of baking, you can also deep fry flattened rice, and shallow fry puffed rice. Combine everything together
  3. Baking time may vary from oven go oven 
  4. I have a never user thick poha
  5. Poha can also be microwaved for 3/4 minute in small batches
  6. If you prefer more pori adjust accordingly 
  7. Chilli powder, garlic powder,garam masala, etc. can be added for extra flavor
  8. Hing can be added for extra flavor
  9. Store it in an airtight container to retain freshness
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
Ingredients: Thin Flattened Rice/  Poha (White/ Red) - 2 cups (I used white) Puffed Rice / Pori – 1 cup + 1/4 cup Roughly chopped Walnuts - 1/4 cup Roasted Peanuts – 1/4 cup Cashew - 12 Turmeric powder – 1/4 tsp Asafoetida/Hing – a generous pinch Oil –  2 tablespoon + 1 tsp Salt – as needed Cooking Spray/ Oil - to grease (I used cooking spray) Method
  • Preheat the oven to 200 degrees Fahrenheit. Line the baking tray with aluminum foil or any parchment paper and grease with cooking spray/oil
  • In a wide bowl add flattened rice, turmeric powder, salt and 2 teaspoon of oil; mix well
  • Spread the seasoned flattened rice in the baking tray. Avoid overlapping
  • Bake the flattened rice for 15 minutes
  • Take out from the oven and mix well, bake again for 15 minutes
  • Mix well and bake again for 10 minutes or till the flattened rice turns crispy, Transfer it to a separate bowl
  • In a flattened rice marinated bowl add pori, turmeric powder, 2 teaspoon of oil and salt; mix everything  well
  • Use the same baking sheet but grease it with extra oil
  • Bake for 12 minutes or till poha turns crispy
  • Mix well and add to the flattened rice marinated bowl 
  • In the used bowl add cashew, peanut, curry leaves, walnut and 2 teaspoon of oil; mix well 
  • Bake for 10 minutes
  • Mix everything well and bake for 6 minutes or until nuts and curry leaves turn crispy
  • Combine roasted flattened rice, poha and nuts
  • Add 1 teaspoon of coconut oil and mix well
  • Spread them in a baking tray
  • Bake again for 10 minutes. Baked aval mixture is ready
 

Pulikaichal | Puliyodarai

By 54 Comments

Pulikaichal | Pulikaichal recipe | Pulihora | puliyodarai with step by step pictures.Check out the video and If you like the Pulikaichal video pls SUBSCRIBE to my channel

Pulikaichal is a classic traditional South Indian pickle recipe prepared with tamarind. When mixed with rice delicious Tamarind rice can be prepared in no time. Tamarind rice stays good at room temperature for 2 days. Perfect travel/road trip recipes. Pulikaichal stays good for months in the fridge.

Tangy variety of rice is great for the lunch box. Pulikaichal goes well with dosa/ Idli tiffin variety and acts as a yummy pickle to curd rice. During our childhood days whenever Amma travels Amma always prepares a batch of pulikaichal and tomato thokku along with podi varieties like Dhaniya podi, Karuveppilai podi, and Thengai Podi. All we have to do is keep rice and mix any one of these with rice.

Even when traveling for a day trip or two-day trips pulikaichal mixed with rice and Idli with Idli milagai podi are default options as it won’t get spoiled.

With a little one in-home, I always have pulikaichal handy in the fridge. Some days when I can’t prepare anything puliyodarai comes so handy.

Puli sadam is prepared for many festivals. I prepare it for Some festivals like kannum pongal, Aadiperukku, Navarathri, etc.

Pulikaichal stays good even for 2 months(when refrigerated) or up to a week (outside),  if stored in an airtight container and accessed with a clean dry spoon. Puliyodarai is one of the most favorite prasadam in temples. Also in our Tamil Brahmin tradition pulisadam is given as a part of kattu sadha kudai tradition.

pickle recipe collections

Instant puli sadam

puli aval

Pulikaichal

5 from 2 votes
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Course: Pickle
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Tamarind - big lemon size 100 grams
  • Powdered Jaggery - 1 tbsp
  • Turmeric Powder - 1/2 tsp
  • Asafoetida - a generous pinch
  • Salt - as needed
  • Sesame oil - 1/4 cup + 2 tbsp
  • Roasted Peanuts - 1/4 cup approximately I generally add a handful
  • Channa Dal - 1 tbsp

To temper:

  • Mustard Seeds - 1 tsp
  • Dried Red chillies - 2
  • Curry Leaves - few

Spice Powder:

  • Channa Dal - 2 tbsp
  • Coriander Seeds - 1 tablespoon + 1/2 tbsp
  • Dried Red Chillies - 5 Adjust according to your spice
  • Fenugreek Seeds Venthyam - 1/4 tsp
  • Pepper - 1/4 tsp
  • Sesame seed - 1/4 tsp

Instructions

  • Dry roast the ingredients under 'Spice powder'. Allow them to cool and grind it to a fine powder without adding water, and keep aside
  • Soak tamarind in lukewarm water for 10 - 15 min
  • Discard the seeds and hard part
  • Grind the tamarind with little water and strain it
  • Add little more water and grind. In this way, less tamarind pulp will be wasted
  • I added around 3 cups of water
  • Add 2 tablespoon of sesame oil in a pan, and when the oil is hot add the ingredients under 'to temper' and let them splutter. Add the tamarind extract and allow it to boil
  • When the raw smell starts to go away, add salt
  • Keep adding oil in regular interval
  • Let it boil till the raw smell goes off completely
  • Add the spice powder and mix well
  • Cook in low flame
  • In a separate pan add oil and when oil is hot add channa dal and roasted peanuts
  • Cook till the dal is golden brown and keep aside
  • meanwhile Add jaggery and cook till oil starts oozing out and the pulikaichal becomes thick switch off
  • Add the channa dal and peanuts to the pulikaichal and mix well
  • Keep stirring occasionally. When oil begins to separate and the mixture becomes a thick paste (and raw smell goes off completely), switch off

Video

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Notes

  1.  Always use a wide pan while cooking pulikaichal as it tends to spit spills outside
    Sesame oil make it stay good for longer days
  2. Adding jaggery is optional but it gives a sweet tangy taste which we like
  3.  I have used roasted peanuts so I added them at the end. If you are using unroasted add it after tempering
  4.  Can add 1/2 teaspoon of a sesame seed, 1 tablespoon of urad dal and 1/2 teaspoon of pepper while Preparing spice powder
  5. First-day pulikaichal tastes spicy but over a period of time it tastes less spicy
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Tamarind - big lemon size, 100 grams 

Powdered Jaggery - 1 tbsp

Turmeric Powder - 1/2 tsp

Asafoetida - a generous pinch

Salt - as needed

Sesame oil - 1/4 cup + 2 tbsp

Roasted Peanuts - 1/4 cup (approximately) I generally add a handful

Channa Dal - 1 tbsp

To temper:

Mustard Seeds - 1 tsp

Dried Red chillies - 2

Curry Leaves - few

Spice Powder:

Channa Dal - 2  tbsp

Coriander Seeds - 1 tablespoon + 1/2 tbsp

Dried Red Chillies - 5 (Adjust according to your spice)

Fenugreek Seeds(Venthyam) - 1/4 tsp

Pepper - 1/4 tsp

Sesame seed - 1/4 tsp

Method:

  • Dry roast the ingredients under 'Spice powder'. Allow them to cool and grind it to a fine powder without adding water, and keep aside

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  • Soak tamarind in lukewarm water for 10 - 15 min
  • Discard the seeds and hard part
  • Grind the tamarind with little water and strain it 
  • Add little more water and grind. In this way, less tamarind pulp will be wasted
  • I added around 3 cups of water 
  • Add 2 tablespoon of sesame oil in a pan, and when the oil is hot add the ingredients under 'to temper' and let them splutter. Add the tamarind extract and allow it to boil

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  • When the raw smell starts to go away, add  salt
  • Keep adding oil in regular interval 
  • Let it boil till the raw smell goes off completely 
  • Add the spice powder and mix well 
  • Cook in low flame
  • In a separate pan add oil and when oil is hot add channa dal and roasted peanuts 
  • Cook till the dal is golden brown and keep aside
  • meanwhile Add jaggery and cook till oil starts oozing out and the pulikaichal becomes thick switch off
  • Add the channa dal and peanuts to the pulikaichal and mix well

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  • Keep stirring occasionally. When oil begins to separate and the mixture becomes a thick paste (and raw smell goes off completely), switch off

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Puliyodarai | Tamarind rice | Pulihora | Pulisadam

Puliyodarai

5 from 1 vote
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Course: Variety Rice
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Cooked rice - 2 cup + 1/4 cup
  • pulikaichal - 3 tbsp
  • oil - 1/4 tsp
  • To temper:
  • Mustard seeds - 1/4 tsp
  • Channa Dal - 1/2 tsp
  • Curry leaves - few
  • Hing - generous pinch
  • Peanuts - 1 tablespoon approx
  • Red Chilli - 1
  • Sesame oil - 1/2 tbsp

Instructions

  • Take the cooked rice and spread it in a wide plate. Drizzle 1/4 teaspoon of sesame oil and mix well
  • Add oil to the pan and when oil is hot add all the ingredients given under “to temper” and let it crackle
  • Add the puliyodarai paste and cook for 30 secs
  • Add it to the rice and mix well. Add some rice tadka pan and mix well
  • If required add salt
  • Allow it to rest atleast for 1 hour before you serve. Serve with Aviyal/Potato Chips/Appalam/Fry
  • Pulikaichal

Video

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Notes

1. After eating pulisadam we might feel thirsty so always pack curd rice with it
2. Pulikaichal can be directly mixed with rice and tempering can be skipped
3. Basmati rice can also be used for pulisadam instead of regular white rice
4. Mix puli sadam and consume after few hours for better taste
5. If you are cooking rice explicitly for puli sadam add few drops of sesame oil while keeping rice
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Cooked rice - 2 cup + 1/4 cup

pulikaichal - 3 tbsp

oil - 1/4 tsp

To temper:

Mustard seeds - 1/4 tsp

Channa Dal - 1/2 tsp

Curry leaves - few

Hing - generous pinch

Peanuts - 1 tablespoon approx

Red Chilli - 1

Sesame oil - 1/2 tbsp

Method:

  • Take the cooked rice and spread it in a wide plate. Drizzle 1/4 teaspoon of sesame oil and mix well 
    Pulikaichal
  • Add oil to the pan and when oil is hot add all the ingredients given under “to temper” and let it crackle

Pulikaichal

  • Add the puliyodarai paste and cook for 30 secs

Pulikaichal

  • Let the paste cool down for sometime and add it to the rice and mix well
  • Add some rice to the  tadka  pan and mix well

Pulikaichal
Allow it to rest atleast for 1 hour before you serve. Serve with Aviyal/Potato Chips/Appalam/Fry

Pulikaichal

Paal Kozhukattai with coconut milk

By 55 Comments

Paal Kozhukattai with coconut milk | Milk Kozhukattai with detailed step by step photo and video recipe. Check out the Paal kozhukattai video and if you like the video pls SUBSCRIBE to my channel

Paal Kozhukattai with coconut milk is a tasty festive special Indian sweet prepared with store-bought rice flour, sweetener, and coconut milk.

It is also a great recipe to finish extra kozhukattai dough. Vegan tasty kozhukattai is a perfect recipe to try for Ganesh Chaturthi.

What is special about Paal kozhukattai?

Usually, kozhukattai are all steamed but for paal kozhukattai recipe, kozhukattai is cooked in coconut milk which makes it so flavorful. Traditionally it is prepared with homemade coconut milk but I have used the store-bought coconut milk which makes it super easy. 

What kind of sweetener to be used?

Paal kozhukattai is generally a sweet based dish which is commonly prepared by using sugar or jaggery. Today I have used white sugar but brown /turbinado sugar/coconut sugar etc. If you are using jaggery always cook the jaggery with little water till it is completely melted. Strain it to remove impurities. Jaggery with impurities might curdle.  Add the jaggery syrup-like sugar and cook for 3-4 minutes

Why thick coconut milk is not boiled for a long time?

Thick coconut milk shouldn't be cooked for a long time there is a high chance of milk to get curdle. Always make sure the kozhukattai is cooked in watery thin coconut milk and make sure thick coconut milk is added at the end even after adding sweetener.

Can I use regular milk instead of coconut milk?

Yes, cows milk can be used for making paal kozhukattai. If you are using regular milk use some coconut for extra flavor. Coconut milk gives a nice flavor to the dish hence I prefer coconut milk. 

Kozhukattai recipe collection

 

5 from 1 vote
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Ingredients

  • Kozhukattai:
  • Rice flour – 1/2 cup
  • Water – 1 cup
  • Salt – pinch
  • Coconut oil – 1/2 teaspoon + to grease
  • Paal:
  • Unsweeted coconut milk - 1 can
  • Cardamom Powder - 1/4 tsp
  • Sugar - 1/2 cup adjust according to taste
  • Water - 1/3 cup

Instructions

  • In a sauce pan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have Hot water in separate pan/kettle)
  • For the flour that I used, the extra water was not needed. If you feel dough is dry, add 1 tablespoon of hot water, else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
  • Cook till it comes to non sticky dough consistency
  • Cover the dough with a damp cloth and when the dough is warm enough to handle grease your hand with coconut oil and roll
  • Make small spheres (Marble Size). Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps for easy rolling. Cover with damp cloth and Keep Aside
  • Add the liquid from the can along with 1 tablespoon of thick coconut milk and 1/4 cup of water and boil
  • Add cardamom powder and mix well
  • Let the coconut milk comes to boil and once when it starts boiling add kozhukattai
  • After adding Kozhukattai first they all will sink to the bottom. Cook for 3 minutes or till kozhukattai starts floating. I covered and cook the kozhukattai but that's is optional
  • Add sugar and cook for 2 0r 3 till it melts
  • Add the thick coconut milk to the paal kozhukattai
  • Lastly add 2 tablespoon of water to the coconut milk can. Shake and add to the paal kozhukattai
  • Cook in low flame for 15 seconds and turn off the flame

Video

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Notes

  1. Instead of using store-bought coconut milk homemade coconut milk can be also used
  2. Fresh coconut can be added for extra flavor 
  3. Boil kozhukattai in thin coconut milk and add thick coconut milk towards the end
  4. Milk and coconut powder can also be used instead of thin coconut milk
  5. Can also steam Kozhukattai and add them in thin coconut milk but the flavor is best when kozhukattai is cooked in coconut milk
  6. The measurement for water and thin coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse 
  7. If you are using homemade coconut milk use 3rd /or thin milk and boil Kozhukattai 
  8. Saffron can be added for extra flavor
  9. If you shake the coconut milk can before using it might be difficult to separate the watery coconut milk easily. In that case, dilute the milk and cook Kozhukattai 
  10. Make sure thin coconut milk is watery to avoid curdling
  11. For extra flavor, Milk can be added while preparing Kozhukattai dough but even without that coconut milk gives a nice flavor to this dish
  12. For the Paal (milk) to blend well with the balls, you can roll small Kozhukattai
  13. Cooked Kozhukattai turns lightly bigger 
  14. After cooking paal kozhukattai give 15-20 minutes standing time for coconut milk flavor to blend well with kozhukattai
  15. Do not cook thick coconut milk for a long time as there are chances for curdling
  16. Instead of sugar, jaggery syrup can also be used. Make sure jaggery syrup is cooked till it is well melted and strained
  17. Instead of making balls, you can also dump the dough in a murukku achu and press it directly in thin coconut milk
  18. Traditionally raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
  19. Idiyappam flour can also be used to prepare Kozhukattai
  20. Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get the dough to the consistency similar to the one shown in the above picture
  21. Avoid stirring the paal kozhukattai when it is cooking as you might break the kozhukattai 
  22. Paal kozhukattai thickens over time so if required add water 
  23. Adjust the sugar according to your taste
For homemade coconut Milk:
Use 2 cups of shredded frozen coconut. Add 1 cup + 1/3 cup of water to the coconut and grind it. Filter the ground coconut, and the resultant milk is the thick coconut milk. Add 1 cup of water once again to the coconut residue and grind once more. Filter it again, and the resultant milk is the thin coconut milk.
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Paal Kozhukattai

Preparation Time: 10 min |  Cooking Time: 20 mins  | Serves : 3

Recipe Category: Dessert/Sweet and Snack

Ingredients:

Kozhukattai:

Rice flour – 1/2 cup

Water – 1 cup 

Salt – pinch

Coconut oil – 1/2 teaspoon + to grease 

Paal:

Unsweetened coconut milk - 1 can

Cardamom Powder - 1/2 tsp

Sugar - 1/2 cup 

Water - 1/3 cup

How to make Paal kozhukattai with step by step pictures:

  • In a saucepan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have Hot water  in separate pan/kettle)
  • For the flour that I used, the extra water was not needed. If you feel the dough is dry, add 1 tablespoon of hot water, else no need to add. Water added should be boiling hot water, so it is better to keep 1/4 cup hot water separately

IMG_9102

  • Cook till it comes to nonsticky dough consistency

IMG_9801

  • Cover the dough with a damp cloth and when the dough is warm enough to handle grease your hand with  coconut oil and roll

IMG_9866

  • Make small spheres (Marble Size). Since rice flour is gluten-free they tend to be sticky, so greasing hand with coconut oil helps for easy rolling. Cover with a damp cloth and Keep Aside

IMG_9876

  • Add the liquid from the can along with 1 tablespoon of thick coconut milk and 1/4 cup of water and boil
  • Add cardamom powder and mix well
  • Let the coconut milk comes to boil and once when it starts boiling add kozhukattai

IMG_9877

  • After adding Kozhukattai first they all will sink to the bottom. Cook for 3 minutes or till kozhukattai starts floating. I covered and cook but that's is optional

  • Add sugar and cook till it melts for about 2 minutes

 

  • Add the thick coconut milk to the paal kozhukattai
  • Lastly, add  2  tbsp of water to the coconut milk can. Shake and add to the paal kozhukattai

  • Cook in low flame for 15 seconds and turn off the flame

 

Vinayaka Chaturthi | Ganesh Chaturthi

By 49 Comments

Vinayaka Chaturthi | Ganesh Chaturthi special festive preparation. Collection of Easy and tasty festive special preparation for god.

Of all the Pooja we celebrate Vinayaka Chaturthi is so close to my heart.  For my father "Lord Ganesh" is everything, when I was in middle school we relocated to a new house, and to date, my parents are residing in the same house. 

My parents started collecting Ganesh for our showcase, eventually, it has gone to a stage where we started buying Ganesh every time we saw it in shops, and people who knew us well started gifting Ganesh. We have close to 500 different Ganesh in our Chennai home.

Chennai home Pillaiyar collection

Thinking about Ganesh Chaturti I remember the Clay Pilaiyar shopping we do.  Here in the US  since we can't get fresh clay Pilaiyar, instead of Indian store Ganesh Idol I prefer doing in-home. Two years back I tried with chappati dough but the problem with chappati dough Pilaiyar it won't stay good for a long time.

Last few years I have been thinking about what I could make Ganesh for Vinayaka Chaturthi and play-doh answered my question:-) I am not a great artist so I couldn't capture the details, but still happy with the results!!

IMG_9855

My son has outgrown play-doh and in the last two years we got the confidence to make Eco-friendly clay pilliyar for Vinayaka Chaturthi

 

Prasadams for Vinayagar Chaturti,

Click on each picture for the recipe...

Kozhukattai Varieties

Aval Pidi Kozhukattai

Appam varieties

Laddu VarietiesLaddu | Boondi Laddu

Payasam varieties


Sundal

Ammini Kozhukattai | Mani Kozhukattai

By 36 Comments

Ammini Kozhukattai | Mani Kozhukattai with detailed step by step photo and video recipe. Check out the Ammini kozhukattai video and if you like the video pls SUBSCRIBE to my channel

Ammini Kozhukattai | Mani Kozhukattai is a tasty after school snack or light dinner prepared with Kozhukattai dough. It is also prepared with leftover Kozhukattai dough on special days. I have used store brought rice flour which makes it easy.

Almost every year, Ammini Kozhukattai will be prepared on Vinayaka Chaturthi/ ganesh chadurthi / varalakshmi Pooja as an evening snack. Amma generally prepares some for prasadam, and some for us to eat.

In the evening, she prepares a fresh batch oh Ammini Kozhukattai with the leftover dough, pooranam, and vada batter. Having a sweet tooth I usually make frequent visits to the kitchen and attack the sweet puranum. There will be less Sweet Kozhukkatai left, so she prepares this easy snack for the evening.

Peoples makes Ammini Kozhukattai differently. I will soon post a sweet version with sweet poranam. Here is the four savory versions. All versions taste good.

On festive days Ammini Kozhukattai is made with steamed leftover vadai batch. I once soaked dal for Paruppu usili and Used leftover excess dal for Ammini Kozhukattai and everybody loved it. Ever since this has become regular in our home.

Dal soaked for Paruppu Urundai Mor Kuzhambu and Paruppu Urundai kara Kuzhambu can also be used for Ammini Kozhukattai.

Kozhukattai recipe collection

Ammini Kozhukattai | Mani Kozhukattai

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Course: Kozhukattai
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Rice flour – 1 cup
  • Water – 1 cup + 1/2 cups
  • Toor dal - 1/4 cup
  • Channa dal - 1/4 cup
  • Red chili - 2
  • Coconut - 2 tbsp
  • Salt – as needed
  • Coconut oil – 1 tsp
  • To Temper:
  • Coconut oil - 1 tbsp
  • Mustard Seeds - 1/2 tsp
  • Urad Dal - 1/2 tbsp
  • Hing - generous pinch
  • Curry leaves - 1 spring

Instructions

  • In a saucepan, add coconut oil and 1 cup + 1/2 cup of water and bring to boil. When it is boiling well and you see bubbles, add the rice flour (Have 1/4 cup of water boiled in separate pan/kettle)
  • For the flour that I used, the extra 1/4 cup hot water was not needed. If you feel the dough is dry, add 1 tablespoon of water, else no need to add. Water added should be boiling hot water, so it's better to keep 1/4 cup hot water separately
  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  • When the dough is cool enough to handle, make small spheres (Marble Size). Since rice flour is gluten-free they tend to be sticky, so greasing hand with coconut oil helps
  • Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature

Ammini kozhukattai - Version 1:

  • Add coconut oil to the pan, when oil is hot add mustard seeds
  • When it splutters, add hing, red chilli, urad dal and curry leaves
  • After the dal is golden brown, add the steamed balls, salt and mix well
  • Cook for a minute and switch off

Ammini kozhukattai - Version 2:

  • Add coconut oil to the pan, when oil is hot add mustard seeds
  • Once when it splutters, add hing, red chilli, urad dal and curry leaves
  • After the dal is golden brown, add the coconut and cook for 2 - 3 minutes till nice aroma comes
  • Add steamed balls, salt and mix well. Cook for 2 minutes in low flame; switch off. It tastes Thengai Sadam

Ammini kozhukattai with idli podi - Version 3:

  • Add coconut oil to the pan, when oil is hot add mustard seeds
  • Once when it splutters, add hing, urad dal, and curry leaves
  • After the dal is golden brown, add idli podi and give a quick saute
  • Add steamed balls, salt, and coconut; mix well. Cook for 2 minutes in low flame; switch off

Paruppu Usili Ammini kozhukattai - version 4

  • Wash and Soak toor dal, chana dal and red chilli for atleast 2 hour
  • Drain water from the soaked dal and grind them along with very little water (around 1 or 2 tbsp) , salt to a coarse mixture.
  • Boil water in idli pan, grease the Idli plate and spread the coarse mixture on the plate and steam it for 6-7 minutes (like steaming idlies) and switch off
  • After 5 minutes take the steamed dal and keep in a plate, and once they are warm enough to handle crumble them with your hands (Can also pulse once in mixie) and set aside.
  • Add oil to the pan, and once the oil is hot, add the items listed under 'to temper' and let them splutter. Add the crumbled Dal and salt if required; saute for 2-3 minutes or till they are roasted
  • Add the steamed balls and cook in low flame for 2-3 minutes and switch off

Ammini Kozhukattai version 5 - with Uppu Kozhukattai stuffing

  • Add 1 tablespoon of Idli podi, 1/4 teaspoon of turmeric powdering, 1 teaspoon of coconut oil to 1/2 cup of ulundhu Kozhukattai stuffing
  • Saute for 2 minutes in low flame
  • Add cooked Kozhukattai and sauté for a minute in low flame

Video

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Notes

  1. Leftover paruppu vadai batter can also be used 
  2. Instead of using combination if dal whole change dal can be used 
  3. Idli podi kozhukattai was also prepared with 1 cup of rice flour
  4. Dhaniya podi, karuveppilai podi,  thengai podi can be used instead of idli podi
  5. Amount of water may vary slightly depending on the rice flour
  6. coconut can also be added to Paruppu usili mami Kozhukattai 
  7. Always cover the dough with damp cloth to prevent it from getting dry
  8. Ulundhu vadai batter can also be used but texture varies
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ammini Kozhukattai

Preparation Time: 5 mins |  Cooking Time: 25 mins | Serves : 3

Recipe Category: Snack

Ingredients

Rice flour – 1 cup

Water – 1 cup + 1/2 cups

Toor dal - 1/4 cup

Channa dal - 1/4 cup

Red chili - 2

Coconut - 2 tbsp

Salt – as needed

Coconut oil – 1 tsp

To Temper:

Coconut oil - 1 tbsp

Mustard Seeds - 1/2 tsp

Urad Dal - 1/2 tbsp

Hing - generous pinch

Curry leaves - 1 spring

How to prepare Mani kozhukattai:

  • In a saucepan, add coconut oil and 1 cup + 1/2 cup of water and bring to boil. When it is boiling well and you see bubbles, add the rice flour (Have 1/4 cup of water boiled in separate pan/kettle)
  • For the flour that I used, the extra 1/4 cup hot water was not needed. If you feel the dough is dry, add 1 tablespoon of water, else no need to add. Water added should be boiling hot water, so it's better to keep 1/4 cup hot water separately

IMG_9102

  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon

IMG_9801

  • When the dough is cool enough to handle, make small spheres (Marble Size). Since rice flour is gluten-free they tend to be sticky, so greasing hand with coconut oil helps
  • Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature

IMG_9803

Ammini kozhukattai - Version 1:

  • Add coconut oil to the pan, when oil is hot add mustard seeds
  • When it splutters, add hing, red chilli, urad dal and curry leaves
  • After the dal is golden brown, add the steamed balls, salt and mix well
  • Cook for a minute and switch off 

IMG_9820

Ammini kozhukattai - Version 2:

  • Add coconut oil to the pan, when oil is hot add mustard seeds
  • Once when  it splutters, add hing, red chilli, urad dal and curry leaves
  • After the dal is golden brown, add the coconut and cook for 2 - 3 minutes till nice aroma comes 

IMG_9809

  •  Add steamed balls, salt and mix well. Cook for 2 minutes in low flame; switch off. It tastes Thengai Sadam

IMG_9811

Ammini kozhukattai with idli podi - Version 3:

  • Add coconut oil to the pan, when oil is hot add mustard seeds
  • Once when  it splutters, add hing, urad dal, and curry leaves
  • After the dal is golden brown, add idli podi and give a quick saute
  • Add steamed balls, salt, and coconut; mix well. Cook for 2 minutes in low flame; switch off

Paruppu Usili Ammini kozhukattai - version 4 

  • Wash and Soak toor dal, chana dal and red chilli for atleast 2 hour 
  • Drain water from the soaked dal and grind them along with very little water (around 1 or 2 tbsp) , salt  to a coarse mixture.
  • Boil water in idli pan, grease the Idli plate and spread the coarse mixture on the  plate and steam it for 6-7 minutes (like steaming idlies) and switch off

brinjal annd beans2

  • After 5 minutes take the steamed dal and keep in a plate, and once they are warm enough to handle crumble them with your hands (Can also pulse once in mixie) and set aside.
  • Add oil to the pan, and once the oil is hot, add the items listed under 'to temper' and let them splutter. Add the crumbled Dal and salt if required; saute for 2-3 minutes or till they are roasted 

brinjal annd beans4

  • Add the steamed balls and cook in low flame for 2-3 minutes and switch off

Ammini Kozhukattai version 5 - with Uppu Kozhukattai stuffing 

  • Add 1 tablespoon of Idli podi, 1/4 teaspoon of turmeric powdering, 1 teaspoon of coconut oil to 1/2 cup of ulundhu Kozhukattai stuffing

  • Saute for 2 minutes in low flame
  • Add cooked Kozhukattai and sauté for a minute in low flame

Baked Thattai | Thattai Indian snacks

By 52 Comments

Thattai is a traditional south Indian snack prepared during several festivals. To make it a bit healthy here us a baked version. Baked thattai is crispy and delicious, no compromise in taste.

Why thattai?

Thattai is a popular snack that makes a great tasty side for coffee/ tea. It is also widely prepared during Krishna Jayanthi / Gokulashtami / Janmashtami festival and Diwali.

When compared to other traditional South Indian Thattai is less time consuming to make. It stays fresh for weeks.

Thattai is one snack that is always made even during regular days. I still remember those days where I will hunt for thattai boxes after coming from school.

Amma deep fry them in oil but off-late my oven has become my new friend and I try to recreate my favorite South Indian snacks with less oil by baking them.

For a perfect baked that Thattai homemade/store brought rice flour works perfectly. I have used a fine store that brought rice flour.

Recently when my mother-in-law came to visit us, she prepared thattai and put them in a big box. We snack them all day. After getting addicted to that On Krishna Jayanthi, I wanted to do some thattai. Generally, they are deep-fried in oil.

Baked thattai

 After seeing the Baked Seedai result, I was confident enough to try my luck with baked healthy thattai. Thattai and seedai are almost similar - for thattai, chilli powder is the additional ingredient. Crispy and yummy thattai without much oil was ready.

After Krishna Jayanthi, I posted this pic on my FB page. Somehow it took me so much time to draft this post. Thanks to everyone who messaged me on FB for thattai recipes, and sorry for the delay in posting it.

Check out my other Krishna Jayanthi Special Recipes,

Baked Uppu Seedai

Uppu Aval

Baked vella seedai

Wheat Appam

Baked Nei Appam

Microwave Palgova

Therattipal

quick Badam halwa

5 min Badam laddu

Paal payasam

Baked Thattai

Preparation time:  5mins  |  Cooking time: 25 - 30 mins

Recipe Category: Snacks

Baked Thattai

5 from 1 vote
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Course: Thattai
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Rice Flour- 1 cup
  • Urad Dal - 2 tbsp
  • Butter - 3tbsp melted in room temperature
  • Red Chilli powder - 1/4 tsp Adjust according to your spice level
  • Salt - as needed
  • Asafoetida - Geneous pinch
  • Coconut Oil - to grease

Instructions

  • For urad dal Flour:
  • Take 1/4cup of whole urad Dal and dry roast till they are golden brown. When it comes to room temperature, grind them into fine powder
  • Preheat the oven to 350 F. Line a baking tray with parchment paper and grease the parchment paper with oil
  • Dry roast the rice flour in low flame for 2 or 3 minutes. Do not overcook till they change color
  • In a wide vessel, add the rice flour and 2 tblsp of urad dal flour and salt. Sieve them for even mixing. Add asofetida and chilli powder to sieved flour and mix well
  • Add butter and mix well. Add water slowly and knead them into a pliable dough
  • Grease your hands with coconut oil and make small balls (approximately 1 teaspoon dough). Flatten the balls on greased palm (2-3 inch in diameter) and carefully place on baking tray
  • Bake in the preheated oven for 12 - 15 minutes. Then flip over very carefully and bake for another 12-15 minutes

Video

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Notes

  1. Cumin seeds, sesame seeds, curry leaves and Chana Dal can be added
  2. If you are frying, the thattai has to be fried in a medium low flame, as it will help for even cooking. Heat oil in a pan
  3. When the oil becomes hot gently put the thattai to the oil. Cook till the hissing sound of oil subsides
  4. I used the store-bought rice flour. Alternatively you can wash and soak the raw rice for 1/2 hours and dry them in a cloth till moisture completely dries, and grind them into fine powder
  5. Roasted gram flour (pottukadalai flour) can be used instead of urad dal flour
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Rice Flour- 1 cup

Urad Dal flour - 2 tbsp

Butter - 3tbsp, melted in room temperature 

Red Chilli powder - 1/2 teaspoon heaped (Adjust according to your spice level)

Salt - as needed

Asafoetida - Generous pinch

Sesame seed - 1/4 tsp

Oil - to grease (I used coconut oil)

Method:

For urad dal Flour:

Take 1/4cup of whole urad dal and dry roast till they are golden brown. When it comes to room temperature, grind them into a fine powder

  • Preheat the oven to 350 F. Line a baking tray with parchment paper and grease the parchment paper with  oil
  • Dry roast the rice flour at low flame for 2 or 3 minutes. Do not overcook till they change color

  • In a wide vessel, add the rice flour and 2 tablespoon of urad dal flour and salt. Sieve them for even mixing. Add asafetida, sesame seed, and  chilli powder to sieved flour and mix well

  • If you are using store brought rice flour and urad dal flour skip sieving

 

  • Add butter and mix well. Add water slowly and knead them into a pliable dough

  • Grease your hands with coconut oil and make small balls (approximately 1 tablespoon dough). Flatten the balls on the greased palm (2-3 inch in diameter) and carefully place on the baking tray

  • Bake in the preheated oven for 12 - 15 minutes

  • Grease all thattai, flip and grade again
  • Bake again for another 12-15 minutes

 

Manga Sadam | Raw mango rice

By 52 Comments

Manga Sadam | Raw mango rice | mangai Sadam | mango rice recipe with step by step pictures. Check out the manga rice video and If you like the video pls SUBSCRIBE to my channel

Manga Sadam | Raw mango rice | mangai Sadam | mango rice recipe is a quick and tasty summer special variety rice which is an ideal lunch box recipe.  With cooked /leftover rice mangai sadham can be prepared within 10 minutes.  It is a very popular Andhra style mixed rice widely called as Mamadikiya pulihora. In Karnataka, it is popular as mavinakayi chitranna. 

Manga  Sadam is a tasty summer special dish prepared during lunch or dinner or with leftover Rice people also do this for breakfast during mango season.

 

CHECKOUT OTHER A MANGO BASED RECIPES IN TMF,

Mango based recipe collection

Whenever I have confusion on what to cook for rice accompaniment, or during busy days, Variety rice is the one which helps me. Easy to cook, and a complete meal. I was thinking of coconut rice, but when I opened the fridge, saw raw mangoes and brinjal. Brinjal rice is my favorite, but whenever I buy Mangoes I always do instant mango pickle. 

Mango Rice

5 from 1 vote
Print Pin Comment
Course: Variety Rice
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Cooked Rice - 2 + 1/2 cup
  • Raw Mango - 1 cup peeled and grated ( or chopped in a chopper)
  • Turmeric powder - 1/4 tsp
  • Salt - as needed

tempering

  • Sesame Oil - 1 tbsp
  • Mustard seeds -1/4 tsp
  • Bengal gram/channa dal - 1 tbsp
  • Peanuts - 1/4 cup
  • Red chilli - 2 According according to your spice
  • Asafetida- generous pinch
  • green Chilli -1
  • Curry leaves - few
  • Hing
  • sugar

Instructions

  • Cook rice and spread it in a wide pan
  • Add oil to another pan. When oil is hot, add mustard seeds. when it splutters, add bengal gram, peanuts and cashewnuts , red chilli and Asafoetida
  • When dal turns golden brown, add turmeric powder, salt and curry leaves
  • Add grated mangoes and mix well to combine with the spices. Need not cook for a long time
  • Add cooked rice and mix gently. Enjoy this rice with any chips like Microwave potato chips or any fry like Oven Roasted Cheppan Kizhangu, Potato Fry

Video

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Notes

  1. Cashew can be added instead of peanuts
  2. Avoid overcooking mangoes 
  3. Saute mango in low flame
  4. If desired add a pinch of fenugreek seed for extra flavor 
  5. Adjust chili according to your taste
  6. Consume rice a few hours after preparing for best taste
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients

Cooked Rice - 2 cups + 1/2 cup

Raw Mango - 1 cup, peeled and grated ( or chopped in a chopper)

Turmeric powder - 1/4 tsp

Salt - as needed

Sugar - pinch

Tempering:

Sesame Oil - 1 tbsp

Mustard seeds -1/2 tsp

Bengal gram/channa dal - 1 tbsp

Roasted Peanuts - 1/4 cup

Red chilli - 2

green Chilli - 1

Asafetida-  generous pinch

Curry leaves - few

How to make Mangai sadam with step by step pictures:

  • Cook rice and spread it in a wide pan or use leftover rice
  • Add oil to another pan. When the oil is hot, add mustard seeds. when it splutters, add channa dal and cook till dal turns brown

  • Add curry leaves peanuts, red chilli, and Asafoetida and sauté for 30 seconds

  • Turn down the stove to low flame, Add mango, turmeric powder, and salt

  • Cook for 2 minutes. Avoid overcooking

  • Turn off the flame and add cooked rice, required salt 

  • Turn on the flame to low and cook for a minute
  • sprinkle sugar; mix well and turn off

 

 

 

 

Nei Appam | Baked Appam

By 58 Comments

IMG_9689Baked Nei appam is a tasty Appam prepared with rice flour, jaggery and ghee. Super crispy baked healthy snacks for kids. Perfect after school snacks.

It is been a while since I tasted Nei Appam. Recent my mother said she made Rice flour Appam and after hearing that I was so tempted to taste It, but the traditional method of preparation is a bit time consuming for me. Previously I used store-bought rice flour for Kozhukkatai, Seedai and thattai, so I used the same rice flour for an instant version.

Instead of using Kuzhi Paniyaram pan (like I did for wheat appam), I baked them this time, as a couple of my friends who do not have kuzhi Paniyaram pan asked for a baked version.

https://www.youtube.com/playlist?list=PL3zYDDQHDMStux9FagTpp8XKFcQNSIVtn

 

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Ingredients

  • Rice Flour – 1 cup
  • Jaggery grated – 1/2 cup + 2 tablespoon (Adjust according to your sweetness)
  • Fresh grated coconut – 3 tbsp
  • Cardamom powder - 1/4 tsp
  • Water - 2 tbsp
  • Salt – 1 pinch optional
  • Ghee clarified butter – 3 tablespoon + if needed

Instructions

  • In a pan, add jaggery and water, and cook till jaggery melts. Add cardamom powder and coconut, and switch off
  • Add rice flour and salt to jaggery and mix well without lumps. Let it come to room temperature
  • Knead them into a pilable dough
  • Grease the parchment paper with ghee and make small balls of batter and place it in the greased tray
  • Bake them for 12 - 18 minutes turning sides in between. Grease in between if you feel its dry. As they cook they expand and attain the Appam shape. Appam becomes crispy over time so remove from the oven before that stage
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Notes

  1. If you are using kuzhi Paniyaram pan. The batter should be thick like idli batter (Dropping consistency). Heat the kuzhi paniyaram pan (Aebelskiver mould) and when its hot, grease each indent with ghee. Pour batter into the mould till 3/4 full and let it cook for 2-3 mins till it becomes golden brown. Using a skewer or a spoon gently flip them over and let the other side also cook for 1-2 mins
  2. If you doubt whether jaggery may have impurities, you can filter them after melting
  3. If you want to reduce ghee, add a teaspoon of ghee in the batter and use oil for greasing
  4. Instead of baking/ using Paniyaram pan, you can also deep fry them in oil. Just pour a small ladle full of batter into hot oil and cook till golden brown, flip it over and when cooked, drain onto a kitchen paper
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

Baked Nei Appam

Preparation time:  5mins  |  Cooking time: 20 mins

Recipe Category: Snacks/Sweet

Ingredients:

Rice Flour – 1 cup

Jaggery, grated – 1/2 cup + 2 tablespoon (Adjust according to your sweetness)

Fresh grated coconut – 3 tbsp

Cardamom powder - 1/4 tsp

Water - 2 tbsp

Salt – 1 pinch (optional)

Ghee (clarified butter) – 3 tablespoon + if needed

Method:

  • In a pan, add jaggery and water, and cook till jaggery melts. Add cardamom powder and coconut, and switch off

IMG_9328

  • Add rice flour and salt to jaggery and mix well without lumps. Let it come to room temperature

IMG_9329

  • Knead them into a pilable dough

IMG_9342

  • Grease the parchment paper with ghee and make small balls of batter and place it in the greased tray

IMG_9343

  • Bake them for 12 - 18 minutes turning sides in between. Grease in between if you feel its dry. As they cook they expand and attain the Appam shape. Appam becomes crispy over time so remove from the oven before that stage

IMG_9686