Ketti UrundaiCourse: Sweets, DessertCuisine: Tamil, IndianDifficulty: Easy
Green Gram – 4 cup
Parboiled Rice – 1 cup
Chutney dhal (Pottu kadalai) – 1 cup
Coconut – cut into small bits – 1 cup
Jaggery – 3 cups
Cardamom powder – 1 teaspoon
Dry Ginger Powder – 1/2 teaspoon
- In a kadai add the green gram and dry fry till it turns its colour. Keep it aside. Fry the rice till it turns light brown and keep it aside.
- In the same kadai add the chutney dhal and fry for two to three minutes. Keep it aside. Then put the coconut bits and fry till it turns its colour.
- In a mixie put the fried green gram and rice in small quantities and grind to a fine powder. Put this powder in a broad vessel. Add fried chutney dhal, coconut and cardamom powder. Mix the contents thoroughly.
- Powder the jaggery and add to a heavy bottomed vessel with 1/2 cup water. When it starts boiling, take it out and drain it so that any mud will be removed. Keep the drained jaggery in stove and make a thick syrup. Keep the stove in low flame.
- Put a cup of dhal flour in a plate and take out a laddle of syrup and pour over the dhal powder. Mix it by using a spoon. Make a lemon size balls. Finish all the flour like this.
- This is very nutritious and can stay good for a month.
- I have used whole green gram with the skin. If you use green gram dhal (Payatham paruppu), then the urundai will be in nice golden yellow colour.