AAP.................. APPAM ADAI PORI - KARTHIGAI DEEPAM FESTIVAL NEIVEDHYIMS

KARTHIGAI  DEEPAM  FESTIVAL  HAS ARRIVED.WISH  YOU ALL  A HAPPY  DEEPAM  FESTIVAL.

AAP  -  APPAM  ADAI  PORI  ARE  THE TRADITIONAL NEIVEDIYAMS ON THIS DAY.

NEYYAPPAM

 

1.    1.         Raw Rice – 1 cup
2.       Powdered Jaggery – 1 cup
3.       Banana – 1 small. ripe
4.       Coconut – ¼ cup, cut into small pieces (optional)
5.       Green Cardamom/Elaichi – 4 to 5
6.       Oil/ghee for frying
 

 
1.        Wash and soak the rice in water for 3 to 4 hours. Strain the water completely. (To avoid  the cumbersome procedure of washing,drying  of rice, you can also buy the Rice  flour from  store.)
2.       Grind the rice without adding any water into a very fine powder. ( If Rice flour is used add jiggery to the powder and mix)Now slowly add the powdered jaggery and keep grinding adding very little water. Also add the chopped banana and grind to a smooth paste. Transfer into a bowl.
3.       Add the cardamom, and coconut pieces. Mix well. The batter should be of pouring consistency(Idli mavu like).
4.       Heat  Appakkaral i.e  pan, fill ½ of each groove with a mixture of oil or ghee. Let it get heated.
5.       Now pour small ladleful of batter into each of the grooves, flip over after a minute. Slow the fire.Let this cook on medium heat till a skewer inserted comes out clean.
6.       Insert the skewer into each of the appams and transfer them onto a paper towel.
 
😇😇
Note:
1.                   You can dissolve the jaggery in about 1/4 cup of water and add it to the powdered rice and grind to a very smooth paste.
2.                   The consistency of the batter is very important to get soft appams. The batter should be of idli batter consistency. 

KARTHIGi  ADAI

i
 1 Cup  Raw rice,1/4 Cup Whole Urad ,1/4 cup Toordal, ¼ cup Kadalai Paruppu

Milagu and Jeerakam  1 spn each, Curry leaves little, salt, Perumgayam

Soak the rice with all the dhals in water for 2 hours to 3 hours.

Drain the rice and dhals ,pepper, jeera and grind it in mixer to a coarse paste. The adai flour should not be very smooth. Transfer  this to a bowl and mix the salt, hing, cut curry leaves and grated coconut. The consistency should be slightly thicker than our normal dosa batter Heat the thawa and pour 1 ladle of flour and spread evenly and cook the adai on both the sides till the adai is crisp Serve the tasty adai along with Jaggery. OR fresh  Vennai i.e. cooking butter

Karthigai Pori

Aval pori and Nel pori are both used to make the pori urundai..

Due to the current Monsoon Rains😧  pori packet wont be  crisp enough  and so warm it thoroughly in a dry pan to make it a little crisp before proceeding to make the recipe.

Bits of freshly chopped coconut ..thenga keeru…is added to the Karthigai Pori

·         Aval/Nel Pori - 6 cups

·         Jaggery / Vellam - 1 ½ cup

·         Cardamom powder - ½ teaspoon

·         Coconut - ¼ cup (finely cut pieces)

 

In a pan, add the chopped coconut pieces and fry them in low heat until they are light brown. Remove and keep it aside to use later.

 In a wide pan, add the measured jaggery and about ½ cup of water. Let the jaggery melt and come to a boil. Strain the mixture and return it to flame again.

·         Let the syrup boil well and come to a soft ball consistency. This means that when you drop a little bit of syrup in cold water, we should be able to gather it with our fingers and form a ball. The syrup should hold its shape intact and it will harden upon cooling. This is the right consistency of the syrup.

·         At this stage add the coconut pieces and cardamom powder. Mix well.

·         Add pori into the pan and mix well to combine. Turn off the heat and immediately start rolling them into balls.

 

·         This has to be done when the mixture is still hot. When it cools down, it will become crumbly and will be hard to roll. Using some rice flour to dust the palms helps to bear the heat and roll.

·         If making the syrup in large quantity for both aval pori and nel pori, then we can add the syrup to the pori as needed and mix.

·         Let the rolled balls cool down completely and then store it in an airtight container.