FAVOURITE RECIPE OF THE WEEK

Sarkkarai Pongal | Sweet Pongal

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Sarkkarai Pongal - this is a quick and easy dish for prasadam. And this Sarkkarai Pongal has also been an absolute favourite prasadam for many of us. The taste of this Sarkkarai Pongal, depend on the quality of the jaggery we use. I usually prefer pagu vellam for pongal and payasam dishes. The colour and taste of this jaggery vary from place to place. Some jaggery are dark brown while others are yellow or orange coloured jaggery. In this recipe, I have used the dark brown jaggery and it tastes so good. My husband bought me this dark brown jaggery (Kottayam Vellam) from Nanguneri. Now let's see some important tips for perfect Sarkkarai Pongal.


Omapodi


Omapodi/Plain sev with ajwain flavour

Omapodi is one of the easiest snack which can be prepared quickly without much effort. Making your own homemade savouries, with available ingredients is one of the best ways to give your family a healthy snack. 




For omapodi I suggest to prepare the freshly ground besan flour. Place the chana dal in the sunlight for 3 to 5 hours and then grind the chana dal in a rice mill. If you do not have rice mill use a good quality besan flour. Preparing savouries, with freshly ground flour is different than store bought flour. The next most important ingredient in this dish is the ajwain. Use fresh ajwain for a nice flavour. Follow the simple instructions and prepare this easy omapodi for this Diwali.



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Prep time : 20 minutes
Soaking time : 1 hour
Cook time : 1 hour
Yield : 1 kg 
Category : Savouries

Ingredients
  • 4 cups besan flour
  • 4 tbsp rice flour
  • 1/4 cup ajwain(omam)
  • 1 tsp turmeric powder
  • 3 tbsp unsalted butter
  • salt to taste
  • 750 ml coconut oil

Cooking Directions
  • Sieve the besan flour and rice flour in a wide bowl. Mix them well with a dry spoon.
  • Soak the ajwain(omam) in warm water for 1 hour. After 1 hour add it in a small chutney jar and grind it to a smooth paste. Now strain them in a small bowl using a tea strainer. 
  • Take a wide bowl and add the mixed flours, turmeric powder, butter and salt. Now add the strained water little by little and knead to a smooth dough. 
  • Heat the oil on a wide kadai on low medium flame.
  • Next, grease the press with little oil. Add the dough and close it with the press lid. 
  • Now squeeze them directly to the oil. Flip them after a minute and fry them till the sound completely stops. Drain them and add it to the container.



Omapodi/Plain sev with ajwain flavour with step by step photos


1. Sieve the besan flour and rice flour in a wide bowl. Mix them well with a dry spoon.



2. Soak the ajwain(omam) in warm water for 1 hour. After 1 hour add it in a small chutney jar and grind it to a smooth paste. Grind it using the soaked water. This process will take some time, so again and again grind it. Now strain them in a small bowl, using a tea strainer. 



3. Take a wide bowl and add the mixed flours, turmeric powder, butter and salt. 




4. Now add the strained water little by little and knead to a smooth dough. (The dough should be little sticky). 





5. Heat the oil in a wide kadai on low medium flame. Next, grease the press with little oil. Add the dough and close it with the press lid. Now squeeze them directly to the oil in a circular motion. Flip them after a minute and fry them till the shhh sound completely stops. 


6. You can keep it as it is or you can break the omapodis gently and add it to an airtight container. Easy and tasty omapodi are ready. Serve this omapodi with any halwa and a hot cup of cardamom tea. Enjoy this snack with your family. 




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