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.



vidhya please pass on these plates to me .supera irruku


Wow.. yummy delights vidhya!


Thanks jayasree and sangi

lata raja

Nice idea for Kadalai-podi urundai. Shall give it a try. Cheedais and appam are lipsamcking good.


Lovely spread, everything looks great and tempting vidhya..


i simply love vella cheedai...have to try making it sometime.,.


Divine puja and prasadams Vidhya :)


My entry is in poll for 'SoupnJuice' event dear, if you like my entry pls do vote for me at

kitchen queen

you have a nice blog. you can visit my blog view my recipes and give ur comments.


Everything looks mouthwatering and perfect.


such great festive treats


Thank you all for the lvoley comemnts.

sanjeeta kk

Hi Vidhya,

Got to know of your blog while browsing food blogs.
Good to know that there are such professional bloggers with such great sites in India also.
I am sanjeeta kk from chennai, Tamil nadu- a new entry to blogging world with a web site on health and food.
would like to keep in touch with you to get more insights in this blogging world of foodies.

sanjeeta kk

LinkWithin Related Stories Widget for Blogs

Vidhas Kitchen   © 2008. Template Recipes by Emporium Digital