Daily Archives: November 10, 2015

Pottukkadalai-Nilakkadalai Urundai/Roasted Channa-Groundnut Laddu

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Happy Diwali!

Any happy festival is made happier when it is made healthy too. With varied sweets and snacks to eat and greet, it is also important to include a few healthy sweets and snacks to reduce the damage already created by fatty intake of delicacies. After all the goodies have been stuffed and the digestive system has had over loaded duty to perform,  there is always the kashayam/poshion for stomach cleaning (dosaikal.com/deepavali kashayam), which is given as a damage control mechanism.

Yet, this is my contribution to a healthy sweet for the festival of lights, especially suitable for kids and due to the Clarified Butter/Ghee content- in limitations for adults too.

Pottukkadalai/Nilakkadalai Urundai/Roasted Channa-Groundnut Laddu (Sweet Ball)

 

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These Urundais/sweet balls are made in combination with roasted channa, peanuts and palm sugar all in powder form.  It is an easy to make sweet as well as high in nutritional value due to the protein rich chick pea and peanuts. White refined sugar has been avoided as they have only empty calories. Palm sugar which is rich in iron and other minerals is an added source of nutrition in the recipe. If powdered palm sugar is not available, cane jaggery syrup, palm jaggery syrup or unrefined cane sugar which is ‘Naattu Sarkkarai’ in Tamil can be used.

Pottukkadalai/Roasted Channa

 

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Pottukkadalai is Roasted Channa, also called Chutney Dhal in the northern part of India. It gets this name as it is directly used to make chutneys/dips without the burden of frying/roasting the lentil at home. It is had as a simple teatime nibbler too in Tamilnadu. Combined with pieces of coconut and jaggery it can be a healthy munch suitable to curb hunger between meals.

 

  1. They are naturally fat-free, saturated fat-free, and sodium-free. Roasted chana helps lower your risk of heart disease and may reduce your risk of colon cancer.
  2. They help to keep blood sugar low as the carbohydrate present in them takes longer time to digest and hence it has a low GI which makes them a suitable snack for diabetics.
  3. Use them to add a protein boost to meals without introducing meat or unnecessary fat to the dish.
  4. Roasted chana contain 6 grams of dietary fiber, or 22 percent of the recommended daily requirement of 28 grams. Dietary fiber encourages regular bowel movements, prevents constipation and lessens the risk of heart disease.
  5. They are also a good source of calcium, potassium and magnesium.http://www.tarladalal.com/glossary-roasted-chana-1800i

 

Nilakkadalai/Peanuts

 

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Here are a few nutritional facts of groundnuts or peanuts-

  1. They are actually legumes but carry almost all the qualities of other popular edible kernels such as pistachio, almonds, etc.
  2. They compose sufficient levels of mono-unsaturated fatty acids (MUFA), especially oleic acid. MUFA helps lower LDL or “bad cholesterol” and increases HDL or “good cholesterol” level in the blood
  3. The kernels are an excellent source of vitamin E (a-tocopherol);
  4. The nuts are packed with many important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates. 100 g of peanuts provide about 85% of RDI of niacin, which contribute to brain health and blood flow to brain.
  5. The nuts are rich source of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium.
  6. Just a handful of peanuts per day provides enough recommended levels of phenolic anti-oxidants, minerals, vitamins, and protein.
    http://www.nutrition-and-you.com/peanuts.html

 

Pottukkadalai-Nilakkadalai Urundai/Roasted Channa-Peanut Laddu/Sweet Balls

 

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Ingredients (makes appr. 20-22 urundais)

 

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  • pottukkadalai/roasted channa – 1 1/2 cup
  • nilakkadalai/peanut – 1 1/2 cup
  • palm sugar (powder) – 1 1/2 cup
  • elakkai/cardamom powder – 1 tsp
  • chukku podi/dry ginger powder – 1 tsp
  • nei/clarified butter – appr. 1/4 cup

 

Method of Preparation

  1. Dry roast- roasted channa and powder it in a blender
  2. Dry roast peanuts, remove skin and powder it in a blender
  3. Take a wide bowl and place all the dry powders – channa powder, peanut powder, palm sugar powder, cardamom powder and dry ginger powder and mix well
  4. Heat clarified butter in a small pan and pour on top of the powder mix.
  5. Make lemon sized balls and they are ready to enjoy.

 

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Note:

  1. Be mindful of the roasted channa. Normal raw bengal gram is not the one to be used here. Go for the roasted gram available in south-indian groceries.
  2. Palm sugar can be substituted with ‘Naatu Sarkkarai’ which is unrefined cane sugar, easily available in local stores in tamilnadu.
  3. Another substitute can be jaggery syrup or palm jaggery syrup. In that case, usage of clarified butter can be reduced as the syrups act as binding agents themselves. A little touch of ghee should be enough.

 

Kezhvaragu Murukku/Ragi-Finger Millet Murukku

 

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Kezhvaragu or Finger Millet is a highly nutritious product. Having included in the Dosai Series (Kezhvaragu/Ragi Dosai) and Sweets (Kezhvaragu-Kambu Urundai/Ragi-Bajra Sweet Balls), this time it is a savoury snack with Kezhvaragu/Finger Millet.

Murukkus or the Savoury Twisties, exclusive to the south of India are not to be missed during festivities. These deep fried snacks can be given a healthy touch with the inclusion of nutritious ingredients. These are any time better than the white/all purpose flour/maida based junks.

Deepavali without murukku is like Christmas without Cake. I think I could say that… But I can also see a variety of other sweets and snacks in line to oppose this. Yes… Deepavali or Diwali is the best time to make, taste and share countless number of sweets and snacks. So, each post on Diwali snacks can always include this sentence – diwali is incomplete without murukku; without athirasam; without thattai; without mixture; without nei urundai and many more in queue.

It is for mothers and children to choose what they want in their sweet/snack list. Our  list this year has Kezhvaragu Murukku.
Kezhvaragu Murukku/Ragi-Finger Millet Millet

 

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Ingredients (makes appr. 30 murukkus)

flours and dough

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  • kezhvaragu maavu/ragi powder – 1 cup
  • arisi maavu/rice powder – 1 cup
  • pottukkadalai podi/roasted channa dal powder – 1/2 cup
  • vennai/butter – 2 tsp
  • yennai/hot oil – 3 tsp
  • uppu/salt – to taste
  • ellu/sesame seeds – 2 tsp
  • seeragam/sumin seeds – 2 tsp
  • perungayam/asafoetida powder – 1/2 tsp
  • water – enough to make dough
  • oil – to deep fry

 

Method of Preparation

pottukkadalai and murukku maker

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  1. Roasted Channa/Pottukkadalai is the lentil used directly to make chutneys. Dry roast pottukkadalai slightly (before it becomes brown) and powder in a dry grinder
  2. Sieve and mix kezhvaragu/ragi powder, arisi maavu/rice powder and pottukkadalai powder
  3. Mix sesame seeds, cumin seeds , asafoetida powder, salt, butter, and hot oil with enough water to make a soft dough
  4. Heat oil in a frying pan
  5. Use any preferred disc to make murukku and fill the cylindrical container with one portion of dough
  6. Make each murukku on a ladle and drop it gently in  oil
  7. Fry till golden brown
  8. Remove in kitchen tissues to absorb excess oil
  9. Let them cool and store in an air-tight container.

 

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Note:

Kezhvaragu powder turns black in color very quickly when fried. Hence it might be difficult to find out whether the murukkus are completely fried. The best method is to take out when the bubbly hot oil settles down and the spluttery sound is done.
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