need help with akkaravadisal.....
Topic started by R (@ bgp530486bgs.ebrnsw01.nj.comcast.net) on Sat Apr 12 11:11:18 .
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can anyone of u give me the exact recipe for the above ? i know how to do but, need to know the traditional way of preparing, where the Iyengars use to prepare.
thanks & bye
Responses:
- From: CI (@ user-2inimak.dialup.mindspring.com)
on: Sat Apr 12 13:48:47 EDT 2003
Hi R,
Here is the recipe for what we call 'Ubbu Rotti' in Kannada. As far as my knowledge is concerned, it is not a traditional Iyengar recipe. It is adapted by Iyengars who migrated to Karnataka long ago. I believe it is one of the traditional Karnataka recipes.
Ingredients:
Rice flour, Oil, water, Salt.
Method:
Keep Water in a vessel to boil. Add a Tbs of oil and salt to taste. When water starts boiling, take a very small quantity of rice flour (may be a spoon or two) in a separate bowl. Mix it with cold water without knots. It should be of the consistency of butter milk. Pour this at once to the boiling water and mix well. Water will not be boiling at this point. Keep it on heat until it starts releasing froth like bubbles. At this time, lower heat and add the rice flour as much as it takes and mix it fast. After entire water is absorbed, close the lid and keep on very low heat for 2 min. Turn it off. When you can manage the heat of the dough, knead it well. You might use some more rice flour now if needed. (Doing so will reduce the softness of the rotti though). Make Ball#s and roll it with rice flour to dust. In the traditional way, it is first roasted half on the tava and then cooked on direct heat. You can cook it on the tawa completely. It is best eaten hot with some spicy veg. side dish.
Hope this helps.
Bye,
CI.
- From: Mrs.Mano (@ dc6.emirates.net.ae)
on: Sat Apr 12 14:14:59 EDT 2003
Hello R!
I think you have asked for 'Akkaravadisil' which is a sweet like 'sarkkarai pongal' Is it correct? Yes. It is a famous item with iyengars in Tamilnadu.
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Sat Apr 12 15:09:03 EDT 2003
hi mrs.mano,
yes, u r right!! for all occasions, they used to do that just like we use to do payasam. It is like sarkarai pongal, but, the taste will differ slightly, can differentiate between them. (I had a few times at my friends place).
Do u know how to do? if so, give me the recipe.
By the way, CI, I saw ur recipe. Even though what i asked is a different one, would like to try ur recipe also. Thanks anyway and will let u know the result.
bye
- From: CI (@ user-2inina5.dialup.mindspring.com)
on: Sat Apr 12 16:38:17 EDT 2003
Hi R,
I know what you are talking about. I didn't realize that you are asking for the sweet, which is made with rice and moong dal. The method is to roast the moong dal lightly till the raw smell goes and cook with rice in milk. Usually what we do is cook it in water mixed with milk. It is usually cooked for a very long time to get the starch of rice mixed with the whole dish. Then, jaggery is added and boiled some more with more milk. Add cardamom and serve it. Traditional Iyengar recipe does not have garnishing of cashew nuts and raisins, but people do fry them in ghee and add it. Hope this helps. This is one of my favorites too. I don't make it often since it is quite rich.
Bye,
CI
- From: Mrs.Mano (@ dc6.emirates.net.ae)
on: Sun Apr 13 14:49:29 EDT 2003
Hello R!
This I have seen and noted from a TV demostration.
AKKARAVADISIL:
Fry 1/4 cup green gram, 3/4cup raw rice and 1sp bengal gram in 2tsp ghee to a light brown colour and then cook with 2cups of milk in a cooker. Boil 8 cups of milk until it becomes into 4 cups of very thick milk.Make a thin syrup of 2 cups of sugar and then add the cooked rice and dal. Mix well and cook for a few minutes. And then add the thickened milk. Again cook for a few mintes. Add fried cashew nuts, raisins and ghee and mix well.
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Tue Apr 22 12:04:11 EDT 2003
thanks Mrs.mano & CI, will try both versions and let u know.
bye
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