Search Results for: label/Neiveidhyam

Aval (Poha) Puttu Recipe – Aval Vellam Recipe

Aval Puttu Recipe
Aval is naturally a very healthy ingredient and anything made with it not only becomes easily digestible but also the preparation is very quick and easy as well. Puttu in general is a zero oil/fat recipe which can be safely had for breakfast or for snack without any guilt by kids and adults alike.  Usually this is the first neiveidhyam (prasad) that we make for Krishna Jayanthi (Gokulashtami) at my household. We also make this for prasad during Navratri whenever we get unexpected guests in the evening to give in tamboolam as it is super quick to make and it also breaks the monotony of making various Sundal varieties for Navaratri.

Mostly any dish prepared with jaggery is preferred to be offered as Prashad to God in my home. As it is easily digestible, this puttu also couples as a recipe that is apt during fasting (vrat) days during any festival time.

Navratri fasting recipes

Aval Puttu Recipe

Prep time: 15 mins  |  Cook time: 2 mins  |  Serves: 2
Cuisine: South Indian  |  Category: Breakfast

Aval Puttu Recipe

Ingredients:

  • Aval – 1 cup
  • Water – 1/2 cup
  • Powdered jaggery – 1/2 cup
  • Fresh Grated coconut – 1/4 cup
  • Cardamom powder – 1/4 tsp

Instructions:

  1. Heat water in a bowl till it comes to a rolling boil. Switch off the stove.
  2. Wash Aval and rinse with water and immediately pour the boiling water over the Aval and close the bowl tightly with a bowl and let it rest for 10-15 minutes.
  3. The Aval would have absorbed all the water and would have bloomed well and would have become soft as well.
  4. Now add powdered jaggery, grated coconut, cardamom powder and fluff well with a fork or spoon.
  5. Serve immediately.

dussehra recipes, festival fasting recipes

Notes:

  1. I get clean jaggery here, so I use it as it is, else dissolve the jaggery in hot water and filter the impurities by passing the syrup through a sieve and use it instead. 
  2. You can also use sugar in the place of jaggery.
  3. If you like, you can add ghee roasted broken cashew nut pieces to add a bite to the puttu.
  4. Using red colored Aval (poha) is even more nutritious.
navratri 2013, easy quick south indian breakfast recipes

Kozhukattai Flour | How to make Rice Flour at home

Kozhukattai Flour - Rice Flour
Did you like the idea of using Oats for a healthy Kozhukattai in my last post ? Well, this is the basic rice flour that I use to make Kozhukattais, idiyappam or puttu in our home. Though there are good quality rice flour available in the market which I do use when I do not happen to have any stock, I prefer to make the flour at  home when I make neiviedhyams / prasadhams for the festivals and also while making bakshanams / savories.

Here is a step by step pictorial to make rice flour at  home…

Soak rice, drain and let it air dry.
Powder finely and sieve.
Repeat the process till all the rice is over and dry roast which is optional for longer shelf life.


Kozhukattai Flour - Rice Flour
Kozhukattai Flour / Homemade Rice Flour

Soak Time: 2 hours
Prep Time: 5 Minutes
Total Time: 30 Minutes
Shelf Life: 2 Months

Ingredients:
Raw rice – 1 cup

Instructions:

1. Wash and soak rice for 1 or 2 hours. Drain well and keep aside.
2. Spread the rice on a clean cloth and let it air dry for 20 – 30 minutes.
3. When the rice is still damp to the touch grind it in a mixie to a powder form. (approx. 5 min)
4. Sieve the flour and once again grind the coarse left over rice in the mixie and sieve and repeat the procedure.
5. You can either spread the sieved rice flour on a sheet of paper and let it air dry.
6. Or heat a pan and dry roast the flour over low flame till the flour is hot to the touch and devoid of any moisture. Take off fire and let it come to room temperature. Store in an air tight container.
7. You can use this flour to make kozhukattais, idiyappam or puttu.



Notes:
  • Make sure that the rice is not completely dry. Powder the rice while it is still damp.
  • In case you choose to stop with Step-5, use the flour on the same day. There is no shelf life as the flour has moisture content.
  • Only when you dry roast the flour the shelf life will be for 2 months.
  • You can use any left over rice rava for making upma or add it while you soak rice to make idlis or dosa.