Kalkandu Vadai

It is a delicious Chettinadu sweet, karkandu vada, tastes good hot or cold.

Ingredients (for Qty 20):

• Raw rice (colam rice / pachcharisi / kachcha chawal): ¼ cup
• Husked black gram (Urad dal / Uluntham paruppu): 1 cup
• Sugar candy (Kalkandu): 1 cup Sugar: 1 ¼ cup
• Oil for deep frying: 3 cups
• (If sugar candy is not available, 1 ¼ cup sugar can be used)
  

Method:

• Wash and soak the raw rice and black gram together in water for an hour.
• Drain the water well.
• Grind this using a grinder by adding sugar gradually, without adding water for about 20 minutes.
• Transfer the batter to a vessel.
• Turn upside down a small flat bottomed vessel, wet with a little water and place a plastic sheet on top of it.
• Wet your palms with water.
• Take a small scoop of batter.
• Keep it on the plastic sheet and gently flatten it.
• Make a hole in the centre.
• Carefully remove from the plastic sheet and deep fry in oil under medium flame.
• When both sides turn golden brown, drain the oil well and keep it on a plate.
• Serve hot or cold.
  

Tip: In the U.S., one cup (8 fluid ounces) is equal to 237 milliliters, In the U.K., one cup is 227 millilitres and in Australia, one cup is 250 milliliters.

Ragi idli / Finger millet idli / Kezhvaragu idli

Ragi (finger millet) is rich in protein and calcium. It is easily digestible and good for all ages. It is also called as ragee, African millet, coracan, corakan, kurakkan, eleusine coracana and keppai.

Ingredients:

• Ragi: 200 gm
• Rice: 100 gm
• Black gram (Urad dal / Ulundham paruppu): 100 gm
• Fenugreek (Methi / Vendhayam): 2 tsp
• Curd (yogurt): 50 gm
• Salt to taste
  
  

Procedure:

• Clean ragi thoroughly and soak overnight.
• Also soak the black gram, rice and fenugreek overnight.
• Grind them separately and mix them together.
• Add salt, curd and keep for 5 to 6 hours for fermentation.
• Grease (apply edible oil) idli plates and pour the ragi batter.
• Cook in pressure cooker without using whistle or cook in idli cooker.
• Remove idlies using a spoon. (Same as making common idli).
• Serve hot with coconut chutney, Kuruma, puli kuzhambu or Kaara kuzhambu .