Vinayaka Chavithi Specials

 Instant undralla prasadam 

Ingredients

Rice flour 2 cups
Sugar       1 cup
Ghee         1/2tsp

procedure

Take all ingredients in a bowl, mix well. Make a dough by adding litter water or milk (like puris dough). Divide the dough into small portions and roll them into round balls. Instant undrallu prasadam is ready for nyvedyam to Lord Ganesh.

Instant undrallu prasadam 

Ingredients

Rice flour 2 cups
Sugar       1 cup
Ghee         1/2tsp

procedure

Take all ingredients in a bowl, mix well. Make a dough by adding litter water or milk (like puris dough). Divide the dough into small portions and roll them into round balls. Instant undrallu prasadam is ready for nyvedyam to Lord Ganesh.

Jilledu kayalu


Jilledu kayalu is a dish which we offfer to Lord Ganesh. It is made of rice flour stuffed with coconut sweet or Chena dal poornam. 

Chena dal poornam 

Chena dal poornam

•  Bengal gram dal(Senga pappu)/chana dal- 1 1/2 cups
•  Sugar - 1 1/2 cups
• Cardamom powder 1/2 spoon

 poornam 

1. Cook the Bengal gram dal in a pressure cooker till it become soft. 
2. Drain the excess water. Mesh dal while it is hot (grind the whole mixture till it becomes smooth.)  let the dal cool down for few minutes.
3. Add sugar and cardamom powder. 
4. Transfer the poornam in  a pan and cook on stove in very low medium heat it til the excess water in the poornam will evaporate.
5. This makes the poornam dry and easy to roll as round balls. Make equal round balls.

Coconut sweet

kobbari poornam

Kobbari poornam for stuffing

Grated coconut     2cups
Sugar                    11/2cups
crushed cardamom

1. Heat  thick bottom cooking bowl.
2. Add grated coconut, sugar and half cup of  water, mix well.
3. Mix continuously in low flame and cook till the water in the mixture evaporates.
4. Make equal proportions and keep it aside.

Rice Four Dough

Picture 1

 .Ridce flour dough

Rice flour       3 cups

Water           3 1/2cups   ( 3+1/2) 

Salt              1 pinch

1. Bring water to boil  in a thick bottom vessel or nonstick vessel. Add salt and rice flour to the boiled water.
2. Cover with a lid and cook for five minutes on low flame.
3. Remove the lid and mix well.
4. Cook for it till the rice flour dough not sticking to our wet hands. 
5. Remove from flame. Allow it to cool. Keep the dough in a wet cloth and press it with wet  hands to become  the dough smooth.  (picture 1)
6. Devide the dough into equal proportions round balls. (with oil greased hands.. Cover a wet cloth on it.

Process of Jilledikayalu

Picture

1.Take a opened plastic cover put some oil on it. Take  one ball of rice flour dough  and spread it roundly  

Picture 2

  keep it in wet jilledukayala pressing machine,
 put coconut sweet or chana dal poornam in the centre (picture2) and  press it.(picture 3) 

picture 3

picture 4

Remove the remaing rice flour dough(picute 4 ). Remove the jelledukaya from the machine carefully  and keep it aside.Contenue the process (picutre 5 )

Pur 3 jilledikayalu on a wet cloth covered idli  tray (Picture  ) and cover jilledikayalu with remaining colth.

Put second tray in  the same process. ( See above pictures ) on it

Jilliedukayaly steaming

1. Take 2to3 cups of water in a vessel and keep the jelledikayala   stand in it and cook  for 5 to10 minutes.
2.  Remove them from the steamer carefully, allow to cool for 5 minutes, remove from the wet cloth carefully and place them in a plate. (picture 4). Repeat the process with rest of the jilledu kayalu.
3. Jilledikaya is ready to eat.

Small Glass shape Idli

If u have jack fruit leaves and do not know how to stich them, insert the leaves into glasses and make idli.

s:

Ingredients

•    Split black lentil    (urad dal)    1 cup
•    Uppudu nooka (idli ravva )      2 cups
•    Salt  to taste
•    Small glasses                           6 

Procedure

1. Soak Urad dal (Black gram dal) in a bowl for 2 hours minimum.
2. Wash 2 to 3 times and soak Idli rava in a bowl separately
3. Grind the Black gram dal   to a paste in a  grinder.
4. Remove the paste into vessel. 
5. Now squeeze and mix idli ravva into urad dal paste. Add salt and mix well.
6. Leave the paste to ferment overnight.
7. In the morning, pour the idli batter into the small wet glasses. (leave 1 inch gape).
8. Pour 2 cups of water in a pressure pan and put the glasses in water.Close the cooker with the lid.
9. Cook for about 10 to 15 minutes until the idlis are done.
10. Remove the glasses from the steam and allow it to cool. Remove idlis by using with  wet knife.
11. Serve with chutney or sambar.

(Advantage: No need with the idli stand, can be prepared with the 
pressure cooker or steel box with cover)