Pottukadalai urundai is a healthy snack with fried gram dal (also known as chutney dal or dhariya) and jaggery as main ingredients.
We make this one if there is valaikaapu function at home. We make it and shape as a cone (pottukadalai pillayar). Last year, I made this happily along with my periyamma for my co-sis and it turned out perfect.
We made two cones to keep in the function. Since Karthigai deepam is coming up next month, I thought I will post this one. You can add ghee fried chopped coconut, but when I made urundai, I had not stock, so didn’t add.
Last year I tried making kadalai urundai and this year pottukadalai urundai was in my list and it turned out perfect.
Top tip
Jaggery syrup consistency is most important in this recipe. Make sure to reach the stage right. If you do it early, then it will end up in brittle and you would not able to shape.
Only a perfect jaggery syrup will let you get shiny pottukadalai urundai.
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Recipe card
Pottukadalai urundai
Ingredients
- 1 & ¾ cup Pottukadalai
- ¾ cup Jaggery
- 1 Cardamom
- 1 Pinch Dry ginger powder
- Ghee – for greasing hands
Instructions
- First roast the pottukadalai in medium flame without changing the color. Just to make it crisp. Keep a side.
- In a heavy bottomed pan, heat jaggery with water just to immerse it.
- Once jaggery dissolves, filter through a metal strainer to remove any impurities and continue heating.
- Once the whole syrup turns frothy and thick, keep checking for consistency.
- Keep a small bowl of water and pour few drops of syrup to it. You should be able to gather the syrup with your fingers, roll a shiny ball that holds its shape. If you drop it in a plate, it should fall with a clear crisp sound. this is the correct stage. Switch off the flame.
- Add pottukadalai (approximately 1 & ¾ cup), powdered cardamom, dry ginger and mix well.
- Grease your hands with ghee and roll tightly to make lemon sized balls. Every time grease your hands for easy handling. Repeat to finish.
Video
Notes
- Make sure you reach the hard ball consistency for a shiny looking urundai.
- Also make sure to keep the flame in medium as the stage nears.
- Handle the mixture while rolling with caution. Just use the finger tips to gather the mixture. It will be too hot.
- Also make sure to grease your hands well.
- Towards the end, the mixture will thicken and be stuck to the vessel. Reheat in low flame and it will loosen a bit. Make balls again quickly to finish without wastage.
- If you reheat too many times, it will become brittle.
Stepwise photos
1. First roast the pottukadalai in medium flame without changing the color. Just to make it crisp. Keep a side. In a heavy bottomed pan, heat jaggery with water just to immerse it.
2. Once jaggery dissolves, filter through a metal strainer to remove any impurities and continue heating. Once the whole syrup turns frothy and thick, keep checking for consistency.
3. Keep a small bowl of water and pour few drops of syrup to it. You should be able to gather the syrup with your fingers, roll a shiny ball that holds its shape. If you drop it in a plate, it should fall with a clear crisp sound. this is the correct stage. Switch off the flame.
4. Add pottukadalai (approximately 1 & ¾ cup), powdered cardamom, dry ginger and mix well.
5. Grease your hands with ghee and roll tightly to make lemon sized balls. Every time grease your hands for easy handling. Repeat to finish.
You can store this for up to 2 weeks in room temperature in a container.
Thank you..
I have been following your recipes. Very healthy snack for kids. Not many people know about such a urundai and it's preparation. Thanks for posting.
Wow