Preparation: 1. Take thick-bottomed vessel or pan add jaggery and water on medium high heat. 2. Jaggery melts and begins to concentrate, stir it well, let it boil. 3. The jaggery syrup should be thick and sticky, to test the consistency, take cold water in a bowl or plate, and add few drops of jaggery syrup. 4. If the syrup can be rolled into a small ball shape in water then the syrup is ready. 5. Turn off the heat, add puffed rice,cardamom powder stir well, apply litttle ghee to your palms(or wet with little water) take around palm full of mixture press gently to shape into a ball. do the same with the remaining mixture before it cools down completely. Puffed rice laddu(borugu mudda) is ready to eat...
ingredients: Pesalu(Greengram dal) 1cup Cumin seeds 1tsp Salt to taste Onion chopped 1/2cup Green chili chopped 2 Curry leaves chopped 1 stem Ginger finely chopped 1/2"pc Coriander cumin powder1/2tsp Oil for deep frying
Preparation: 1. Wash and soak dal over night, drain the water and grind as a coarse paste, while grinding don't add water. 2. Take this dal paste in a mixing bowl and add all the ingredients except oil and mix well keep aside. 3. Now heat sufficient oil in a pan for deep fry. 4. Take a small ball size dal mixture and place it on wet cloth or plastic sheet, flatten it as a circle shape, make a hole in middle with your finger. 5. Now lift it carefully, and drop vada in hot oil, fry vada both sides until it gets golden brown color, remove from oil(for each batch you can fry 4-5 vadas depend on your pan size). pesara vada is ready to serve... Serve hot with coconut chutney.
