Deepavali snacks (bajji, vellai paniyaaram and pori urundai)

By Aanthai

Every house has its traditional recipes for this festival.

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Deepavali snacks (bajji, vellai paniyaaram and pori urundai)

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Ingredients

1. For Bajji:
Idli batter
Red chilli powder
Asafoetida
Vegetables - sliced thin (Raw banana, potato, onion)
oil for frying
2. For Vellaiyappam:
Urad dal(soaked for 1/2 hour) 1 cup
Raw rice (soaked) -1/4 cup...1 handful
3. Pori Urundai
Aval pori -1 cup
Jaggery - 1 cup
Water - 1/2 cup
Elachi -1 teaspoon
Salt
Pepper and Jeera powder
Curry leaves
Green chillies
Ginger
oil for frying

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Bajji:
Add salt and chilli powder to idli batter. Dip vegetables and fry till golden brown. (We dont add besan as it may upset stomach along with varied other snacks.)
Serve hot with chutney

Step 2

Grind urad dal and rice together. Add salt, pepper-jeera powder, finely chopped curry leaves, green chillies and ginger as per taste.
Deep fry in oil.

Step 3

3. Pori urundai:
Add jaggery to a pan and add little water till jaggery soaks.
Cook in medium flame and stir occasionally till the syrup comes to a ball consistency.
Add pori and stir well. Divide it into small balls and store in an airtight container.