Thursday, November 3, 2016

Sweet Pongadalu with Coconut


Raw rice - 1 cup
Grated coconut - 1/2 cup
Cardamom pods -5 tsp
Grated jaggery - 1 1/2 cups
Wheat flour - 1/4 cup
Oil for deep frying

  • Soak raw rice for 1 -2 hours.
  • Drain the water completely and grind the rice first in a mixie.Then add little water, grated coconut, cardamom pods and grind it to a smooth paste. 
  • Add grated jaggery to it and mix well till it dissolves.
  • Then add wheat flour and mix well .The batter should be of dosa batter consistency, so adjust accordingly by adding the flour.
  • The batter need not ferment, you should make pongadalu immediately after grinding it.
  • Heat oil in a small kadai, keep it in medium flame, take a small amount of batter in a small ladle or ice cream scooper and drop it gently into the oil. One pongadam at a time is preferred. 
  • When it puffs and float on the oil, turn over and cook the other side also till golden brown(refer notes if it is not comes out in the correct shape). Drain the oil using a slotted ladle and take it out from the kadai. 
  • Repeat the same process for the rest of the batter.
  • Sweet pongadalu is ready to be served. It can had as a tea time snack.
  • If it sticks to the pan when the batter is dropped into the kadai, then the batter is thin and need to adjust the consistency by adding little wheat flour.
  • If the pongadam gets squeezed and rises up rather than puffing up in the middle and flat on the edges then the batter is thick and need to adjust the consistency by adding little water of 1 tbsp at a time. 

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