Thursday, September 17, 2009


Sorry , for disappearing for some days. Exams were there for janani , i have to sit with her for so time passed like that.

We have celebrated Sri jayanthi on sep 12th.


I have prepared Sweet Aval (rice flakes), Moongdhall payasam, vadai, appam, vellasedai , uppu seddai and kadalai urandai ( Peanut).

For making both sedai we need rice flour.

Soak the rice for 10 minutes and dry in shade in a cotton towel. when the rice is slightly wet grind it in the rice mill. You can grind in mixer too.

Dry roast the rice flour , when u draw a line with the flour it should come neat. That is the correct stage.

Roast urad dhall in a dry kadai and grind it to fine powder and sieve it.



Rice flour - 1 cup

Urad dhall powder - 1 tbsp

Jaggery ( powdered) - 3/4 cup

Coconut ( cut into fine pieces) - 1/4 cup

Cardamon powder - 1/4 tsp

Butter - 1 tbsp

Oil for frying


Make a jaggery syrup , let it boil nicely. Add the coconut pieces, cardamon powder to that.

Add the rice flour, urad dhall and the butter to that and make a dough.

Make in to small balls and deep fry in the oil.



Rice flour - 1 cup

urad dhall powder - 2 tbsp

cumin seeds - 1 tbsp

butter - 2 tbsp

salt to taste

hing - one pinch

Oil for frying


Combine rice flour, urad dhall powder , salt , hing, butter , cumin seeds and add water and make a dough.

Make in to small balls and deep fry it.

Peanut balls

Usually my mom makes this kadalai urandai with full peanuts and jaggery syrup. i thought of making like sesame balls. it tasted yum.


Roasted peanuts - 1 cup

powdered jaggery - 2 tbsp


Combine the peanut and jaggery together in a mixer. Adjust the jaggery according to the taste.

Make small balls.



Urad dhall - 1 cup

toor dhall - 1 tbsp

red chili - 2 or 3

salt to taste

oil for deep frying


Soak the urad dhall and toor dhall for one hour.
Grind it to a thick paste, try to add little water.
take a small ball and flatten between your hands and deep fry it.



Maida (all purpose flour) - 1 cup

Rice flour - 1 tbsp

Jaggery - 1/2 cup

dry grapes - 2 tbsp

cardamon powder - one pinch


Dissolve the jaggery in hot water and combine the rice flour, maida , grapes and cardamon powder.

Mix without any lumps. Let it be for 30 minutes.

You can deep frying it by pouring with a spoon in the hot oil.

I have used Kuzhipaniyaram dish for making this appam which consumed less oil.

This is taking part in shanthi's Dussera, Diwali Event.


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