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.
Now let us see how to make
- Pottukadalai (fried gram) – 1 cup
- Jaggery – ½ cup
- Water – ¼ cup
- Ghee – 1 tsp (for greasing)
Clean well and put it in the bowl.
Dry roast Pottukadalai in medium flame for ten minutes.
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.
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.
Add Pottukadalai and mix well.
For even size balls use tablespoon.
Grease the palm with little ghee and make urundais(balls) when it is hot.
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.