Jilledikayalu
Chena dal poornam
Kobbari poornam for stuffing
Grated coconut 2cups
Sugar 11/2cups
crushed cardamom
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDsileymDKgXIp3FcdaE3QNsvxndmol6xSbdJzrh6IMDkOG0Kuuz_uB76_Xd1WmEPrK0VDcQbdiv65bwZBhQqi5R4jasQgHYhqvTZqn67ftFWOJ9DqKhh3YL3T-pGjAHFACG0mqrlfk8Y/s320/SAM_1120.JPG)
- Bengal gram dal(Senga pappu)/chana dal- 1 1/2 cups
- Sugar - 1 1/2 cups
- Cardamom powder 1/2 spoon
poornam
- Cook the Bengal gram dal in a pressure cooker till it become soft.
- 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.
- Add sugar and cardamom powder.
- 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.
- 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
- Heat thick bottom cooking bowl.
- Add grated coconut, sugar and half cup of water, mix well.
- Mix continuously in low flame and cook till the water in the mixture evaporates.
- Make equal proportions and keep it aside.
Rice Four Dough
.Ridce flour dough
Rice flour 3 cups
Process of Jilledikayalu
Water 3 1/2cups ( 3+1/2)
Salt 1 pinch
- Bring water to boil in a thick bottom vessel or nonstick vessel. Add salt and rice flour to the boiled water.
- Cover with a lid and cook for five minutes on low flame.
- Remove the lid and mix well.
- Cook for it till the rice flour dough not sticking to our wet hands.
- 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)
- Devide the dough into equal proportions round balls. (with oil greased hands.. Cover a wet cloth on it.
Picture 1 |
Picture 2 keep it in jilledukayala pressing machine, put coconut sweet or chana dal poornam in the centre (picture2) and press it.(picture 3)
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picture 4 |
Remove the remaing rice flour dough(picute 4 ). Remove the jelledukaya from the machine 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 another tray in the same process. ( See above pictures )
Jilliedukayaly steaming
- Take 2to3 cups of water in a vessel and keep the idly stand in it and cook for 5 to10 minutes.
- 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.
- Jilledikaya is ready to eat.