Aval Pori Urundai, Sweet Appam Recipe | Karthigai Deepam Recipes

Pori urundai and sweet appam are prepared for karthigai deepam in every house.I learnt both these recipes from my MIL. In bangalore, we don’t get aval pori or nel pori . So we used to dry roast the thick aval and make pori urundai.This urundai can also be made using the ordinary puffed rice. It tastes great with both. Recipe & method are almost the same. The ratio of aval pori and jaggery is 8:1.Some people used to add the puffed rice to the jaggery syrup and some do the reverse. My MIL usually adds the jaggery syrup to the roasted poha. Sometimes we keep it as such without making balls ( pori kilari vaipathu).

Sweet appam can be made in many ways.It can be made using rice & coconut OR maida & rava OR wheat flour and rice flour. Here i’ve given the recipe using wheat flour and rice flour which makes the job easier and healthy too.Actually appam has to be deep fried but i make in paniyaram pan due to calorie consciousness ;). It stays soft for long time.

Update: This year I bought aval pori from Gandhi bazaar,Bangalore and made pori urundai. U can find that picture above.

Do try these recipe and share ur thoughts. Happy karthigai deepam 🙂

Aval pori urundai recipe

Aval pori urundai recipe Pori urundai using aval/poha for karthigai deepam

Cuisine: Indian Category: Sweet Yields: Serves 4

Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes

INGREDIENTS
1 cup – 240ml

Aval pori – 3.5 cups
Grated jaggery – 3/4 cup
Water – 1/2 cup
Cardamom – 2 seeds ( powdered)
Black sesame seeds – 1.5 tsp
Fried gram dal – 1.5 tsp
Dry Coconut bits – 1 tbsp
Dry ginger powder – A pinch ( optional)
Rice flour/ghee – for greasing ur hands

HOW TO MAKE AVAL PORI URUNDAI – METHOD

In a heavy bottomed kadai , dry roast the fried gram dal , sesame seeds .Roast coconut pieces in a tsp of ghee..If u are using poha/aval,dry roast thick poha in low flame carefully without changing the color.It may take around 10-15 mins. I roasted it in two batches ( 1/4 cup in each batch)..Roasting in batches helps uniform roasting. Aval will puff up and becomes crispy./Remove and keep it in a broad plate.
If u are using ready made aval pori , u don’t have to roast it. Roast coconut bits in a tsp of ghee and set aside.

Now put the grated jaggery & the water in the bowl and after the jaggery is melted , strain it to remove the impurities.. Boil the jaggery syrup till it reaches the soft ball consistency. U should be able to make a soft ball out the syrup..Please be careful and dont miss this consistency.(suppose if u miss this stage,just add little water to syrup and boil again.wait for right consistency and Proceed)Switch off the flame immediately. Add cardamom powder & dry ginger powder to it.Mix well.

Now in a broad kadai, take the roasted poha, sesame seeds & fried gram dal & coconut bits. Add the syrup to this mixture and mix well. When the mixture is warm, grease ur hands withe ghee or rice flour and make balls.Roll it tightly to make a perfect round.Give a setting time of 30 minutes.

Crispy aval pori urundai is ready , Enjoy !!

Note

For making pori urundai with puffed rice , follow the same procedure. If ur puffed rice is soggy , Heat a kadai and then put the soggy puffed rice , mix well and switch off the flame. Allow the puffed rice to remain in the kadai and mix it in regular intervals. Puffed rice will become crispy..
Jaggery syrup consistency is very important here. Soft ball should be made out of jaggery..syrup will be frothy & thick to look.
Adjust the amount of jaggery as per the sweetness u require..The color of the pori urundai depends on the color of jaggery and the amount of jaggery u use.

Appam recipe

Appam recipe Appam using wheat flour and jaggery for karthigai deepam

Cuisine: Indian Category: Sweet Yields: Serves 4

Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes

INGREDIENTS

Wheat flour – 1/2 cup
Rice flour – 1 tbsp
Powdered jaggery – 1/4 cup + 1/8 cup ( the ratio of wheat flour & jaggery should be 1:3/4)
Banana – 1 no ( small)
Cardamom powder – 2 pinches
Cooking soda – 1 big pinch
Water – 1/2 cup + 2 tbsp

METHOD

Grind the banana to a smooth paste adding little water in a mixie.
In a bowl take the flour , powdered jaggery , cardamom powder , ground banana and mix well. Add water to make a smooth batter. Finally before making the appam add the cooking soda , mix well.

Place the paniyaram pan , add little oil/ghee and pour the batter. Cover & cook for sometime. flip it and again cook for sometime.I wanted mine to be brown in color and i kept in high flame for few seconds before removing it..
Remove and serve.. Hot n soft appam is ready!!

Note

Adding mashed banana gives the softness to the appam
If desired coconut gratings can also be added.
Ghee can used to make this appam to make it more rich n flavourful.
U can also deep fry this appam instead of making in paniyaram pan ..
For getting nice round shape, use less oil while u deep fry and make it one by one…