Deepavali snacks (bajji, vellai paniyaaram and pori urundai)
Every house has its traditional recipes for this festival.
- 1. For Bajji:
- Idli batter
- Red chilli powder
- 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
- Pepper and Jeera powder
- Curry leaves
- Green chillies
- oil for frying
Level of difficulty Average
Cost Average budget
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
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.
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.
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Chef Tips and Tricks
Did you know you can toast sweet potato slices... and it's absolutely delicious!
- Slice an avocado in half.
- In a bowl, combine avocado with half an onion (diced) and coriander.
- Add the juice from half a lemon and some salt, and mix.
- Cut a sweet potato into 1/2 inch slices.
- Place in a toaster, making sure to toast both sides.
- Spread the avocado mix onto the toast. Enjoy!
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