Pottukadalai Urundai

Pottukadalai Urundai
Pottukadalai Urundai
Pottukadalai Urundai is an another Karthigai deepam recipe. It is an easy recipe but the consistency of jaggery is very important, or else we can not make urundais. I shall post all the ten recipes made for aval kitchen magazine. Stay tuned.
Pottukadalai Urundai

Now let us see how to make
Here is the quick video

Preparation time   - 20 minutes
Cooking time   - 20 minutes
Yield    - 12 urundais
Pottukadalai (fried gram) -  1 cup
Jaggery – ½ cup
Water – ¼ cup
Ghee - 1 tsp (for greasing)

Dry roast Pottukadalai in medium flame for ten minutes.
Pottukadalai Urundai

 Powder the jaggery. Add jaggery and water in the pan and allow it to dissolve.When it dissolves strain it.Again boil till it reaches rolling ball consistency.

Pottukadalai Urundai

You have to add a drop of cooked Jaggery syrup in a bowl of water,You should be able to roll like a ball. That is called rolling ball consistency.
Pottukadalai Urundai

Add  Pottukadalai and mix well.
Pottukadalai Urundai

For even size balls use tablespoon.
Pottukadalai Urundai

Grease the palm with little ghee and make urundais(balls) when it is hot.

Pottukadalai Urundai

You can wet the palm in water and make urundai.  When it is very hot you can wet or else you can make it with ghee.
Don’t wet all the time. If you wet all the time, pottukadalai urundai will loose its crispness.
You can use rice flour instead of water.
Pottukadalai must be roasted little for crisp urundais.

Pottukadalai Urundai


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