Deepavali snacks (bajji, vellai paniyaaram and pori urundai)

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Every house has its traditional recipes for this festival.

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  • Average
  • Average budget

Ingredients

  • 1. For Bajji:
  • Idli batter
  • Red chilli powder
  • Asafoetida
  • Vegetables - sliced thin (Raw banana, potato, onion)
  • oil for frying
  • 2. For Vellaiyappam:
  • Urad dal(soaked for 1/2 hour) 1 cup
  • Raw rice (soaked) -1/4 cup...1 handful
  • 3. Pori Urundai
  • Aval pori -1 cup
  • Jaggery - 1 cup
  • Water - 1/2 cup
  • Elachi -1 teaspoon
  • Salt
  • Pepper and Jeera powder
  • Curry leaves
  • Green chillies
  • Ginger
  • oil for frying

Preparation

Step 1

Bajji:
Add salt and chilli powder to idli batter. Dip vegetables and fry till golden brown. (We dont add besan as it may upset stomach along with varied other snacks.)
Serve hot with chutney

Step 2

Grind urad dal and rice together. Add salt, pepper-jeera powder, finely chopped curry leaves, green chillies and ginger as per taste.
Deep fry in oil.

Step 3

3. Pori urundai:
Add jaggery to a pan and add little water till jaggery soaks.
Cook in medium flame and stir occasionally till the syrup comes to a ball consistency.
Add pori and stir well. Divide it into small balls and store in an airtight container.

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