Fried Gram / Pottu Kadalai Urundai

In this post, we are going to explore the delicious and traditional Indian sweet, Fried Gram Urundai, also known as Pottu Kadalai Urundai. This sweet treat is made with just a few simple ingredients and is a perfect snack to satisfy your sweet cravings. Let's dive into the unique and mouthwatering recipe of Fried Gram Urundai and learn how to make this delightful delicacy at home.

What Is Fried Gram / Pottu Kadalai Urundai?

• Fried Gram or Pottu Kadalai Urundai is a traditional Indian sweet made with fried gram, jaggery, and a unique blend of spices. The combination of crisp fried gram, rich jaggery, and flavorful spices creates a succulent and aromatic treat that is popular in South Indian cuisine. The addition of dry ginger powder and a hint of ghee adds a delightful twist to this classic recipe, making it a must-try for anyone with a sweet tooth.

Why You'll Love Fried Gram / Pottu Kadalai Urundai?

• Delicious Texture: The Fried Gram / Pottu Kadalai Urundai has a deliciously crispy and crunchy texture that makes it a delightful treat to munch on. The combination of fried gram and jaggery creates a perfect balance of sweetness and nuttiness.
• Healthy Snack Option: This traditional South Indian sweet is not only tasty but also packed with health benefits. The fried gram is a good source of protein and fiber, while jaggery offers iron and other essential nutrients. It's a guilt-free snack that you can indulge in without any worries.
• Energy Boost: The combination of fried gram and jaggery provides a quick energy boost, making it a perfect snack for an instant pick-me-up. It's a great option for a mid-afternoon snack or a pre-workout energy boost.
• Digestive Aid: The addition of dry ginger powder in the recipe not only enhances the flavor but also aids in digestion. It can help alleviate digestive issues and promote better digestion after a meal.
• Guilt-Free Indulgence: With the use of minimal ghee and natural sweeteners like jaggery, the Fried Gram / Pottu Kadalai Urundai offers a guilt-free indulgence. You can satisfy your sweet cravings without compromising on your health goals.
• Long Shelf Life: Once prepared, the Fried Gram / Pottu Kadalai Urundai can be stored in an airtight container for up to 10 days, making it a convenient snack option to have on hand. It's a perfect make-ahead treat for busy days.

Ingredients for Fried Gram / Pottu Kadalai Urundai

• Fried Gram / Pottukadalai / Porikadalai Fried gram or pottu kadalai is the main ingredient in this recipe, providing a delicious nutty flavor and crunchy texture to the urundai.
• Jaggery Jaggery adds a natural sweetness to the urundai and also brings a subtle caramel-like flavor to the dish.
• Water Water is used to dissolve the jaggery and create a syrup that binds the ingredients together.
• Salt A pinch of salt helps to enhance the flavors of the other ingredients and balance the sweetness of the jaggery.
• Dry Ginger Powder Dry ginger powder adds a warm and spicy flavor to the urundai, complementing the sweetness of the jaggery.
• Ghee Ghee is added at the end to provide richness and a buttery flavor to the urundai, as well as to prevent the mixture from sticking.

How To Make Fried Gram / Pottu Kadalai Urundai?

To make Fried Gram / Pottu Kadalai Urundai, follow these simple steps:

• Start by dry roasting the fried gram / pottu kadalai over low heat for one to two minutes, ensuring not to burn it, and then set it aside.
• In a heavy bottomed pan, heat the jaggery with water. Once the jaggery dissolves, filter through a metal strainer to remove any impurities and continue heating.
• When the syrup turns frothy and thick, check the consistency by pouring 2 drops of syrup in water. If it stands firmly in the water and can be rolled into a softball, it's the right consistency.
• Add the fried gram and mix well, then add salt and dry ginger powder.
• Finally, add ghee and mix well until it becomes thick. Switch off the heat and immediately transfer the mixture to a ghee greased plate, and let it sit for 2 to 3 minutes.
• Once the mixture cools slightly, grease your hands with ghee and make balls out of the mixture. It's important to do this while the mixture is warm, as it will harden as it cools.
• Store the Fried Gram Urundai in an airtight container once it cools down, and it will stay good for about 10 days.

The key steps for a flavorful experience include checking the syrup consistency, adding the right amount of salt and dry ginger powder, and ensuring the mixture is warm when making the balls. Following these steps will result in delicious Fried Gram / Pottu Kadalai Urundai that can be enjoyed for days to come!

Serving Suggestions

• Complementary Sides: Fried Gram Urundai pairs well with a hot cup of tea or coffee as an evening snack. It can also be served as a dessert after a traditional Indian meal.
• Fitting Side Dish: Consider serving it with coconut chutney or spicy tomato chutney for a complete meal. The combination of the sweet and savory flavors will delight your taste buds.
• Healthy Option: For a healthier option, serve with a side of fresh fruit salad or yogurt for a balanced and nutritious meal.
• Traditional Pairing: In South India, it is often served with a hot savory dish like idli or dosa to balance out the flavors and textures.
• Variation: For a fusion twist, consider serving it with a scoop of vanilla ice cream for a delightful dessert experience.
• Storage Tip: Remember to store the leftovers in an airtight container to maintain their freshness for up to 10 days.

Try out these serving suggestions to elevate the experience of enjoying Fried Gram Urundai!

Tips for Making Fried Gram / Pottu Kadalai Urundai

Preparation Duration:

• Dry roasting the fried gram/pottu kadalai should take around 1 to 2 minutes over low heat to ensure it becomes crisp without burning.
• Heating the jaggery with water and filtering it through a metal strainer should take approximately 5-7 minutes until the syrup turns frothy and thick.

Cooking Techniques:

• When checking the syrup consistency, use the water test method by dropping 2 drops of syrup into water and testing if it forms a softball.
• Adding the fried gram and mixing it well should take about 2-3 minutes, and then adding the salt, dry ginger powder, and ghee and mixing until it becomes thick should take another 3-4 minutes.

Importance of Garnishing:

• Be sure to grease your hands with ghee before making balls out of the mixture to prevent sticking and achieve a smooth finish.
• Make sure to handle the mixture when it's warm to easily form the balls, and store the fried gram Urundai in an airtight container for longer shelf life.

Incorporate these tips into your preparation to achieve the perfect Fried Gram / Pottu Kadalai Urundai.

Variations for Fried Gram / Pottu Kadalai Urundai

• Nutty Twist: Instead of using only fried gram, mix in some finely chopped nuts like almonds, cashews, or pistachios to add a crunchy texture and a nutty flavor to the urundai.
• Coconut Delight: For a tropical twist, add some freshly grated coconut to the mixture. The coconut will not only enhance the flavor but also add a touch of sweetness to the urundai.
• Chocolatey Indulgence: For those with a sweet tooth, mix in some cocoa powder or melted chocolate to give the urundai a rich and chocolatey flavor. This variation is perfect for chocolate lovers!
• Spicy Kick: Add a pinch of red chili powder or a dash of crushed black pepper for a spicy kick. The hint of spice will balance out the sweetness of the jaggery and add an interesting twist to the traditional recipe.
• Fruity Fusion: Mix in some dried fruits like raisins, chopped dates, or dried cranberries for a burst of natural sweetness and a fruity flavor. This variation will add a chewy texture and make the urundai more colorful.
• Cardamom Infusion: Instead of dry ginger powder, use freshly ground cardamom to infuse the urundai with a warm and aromatic flavor. The fragrance of cardamom will elevate the taste of the sweet treats.

How to Store Fried Gram / Pottu Kadalai Urundai

• Store in an airtight container: Ensure that the fried gram Urundai is stored in an airtight container to protect it from moisture and air, which can cause it to lose its freshness.
• Keep in a cool, dry place: Store the Urundai in a cool, dry place, away from direct sunlight and heat. This will help maintain its texture and taste for a longer period of time.
• Use desiccants: Consider adding desiccants, such as silica gel packets, to the container to absorb any excess moisture and keep the Urundai fresh and crispy.
• Refrigerate for longer shelf life: If you want to extend the shelf life of the Urundai, you can store it in the refrigerator, which will help prevent it from spoiling quickly.
• Avoid moisture: Make sure the Urundai is completely cool before storing it to prevent any condensation from forming inside the container, which can make it soggy.
• Check for freshness: Periodically check the Urundai for any signs of spoilage, such as mold or an off smell, and discard if it no longer appears fresh.

Following these simple storage tips will help you enjoy the delicious Fried Gram / Pottu Kadalai Urundai for a longer period of time.

Frequently Asked Questions (FAQs)

Can I use white sugar instead of jaggery?

• Yes, you can use white sugar as a substitute for jaggery. However, the taste and texture of the urundai may vary slightly.

What can I do if the syrup consistency is too thick?

• If the syrup becomes too thick, you can add a little bit of water to thin it out. Be cautious and add water in small increments to avoid making the syrup too runny.

Can I skip adding dry ginger powder?

• Yes, you can omit the dry ginger powder if you don't have it on hand. It adds a unique flavor to the urundai, but the recipe will still turn out delicious without it.

Are there any other variations for this recipe?

• You can customize the recipe by adding chopped nuts or seeds like almonds, cashews, or sesame seeds for added texture and flavor.

How long does it take for the urundai to cool down?

• The urundai mixture may take about 2 to 3 minutes to cool down before you can shape it into balls. It's important to work quickly but carefully to shape the urundai while it's still warm.

How should I store the fried gram urundai?

• Store the urundai in an airtight container at room temperature. It will stay fresh and delicious for about 10 days. Make sure the container is tightly sealed to maintain the freshness.

Recipe Card

Fried Gram / Pottu Kadalai Urundai 2021-04-11 04:21:43

Fried Gram / Pottu Kadalai Urundai

Serves 6
Prep Time: 00:05
Cook Time: 00:10
Total Time: 00:15

Ingredients

• 130 grams Fried Gram / Pottukadalai / Porikadalai
• 100 grams Jaggery
• 1/4 cup Water
• A pinch Salt
• 1/4 tsp Dry Ginger Powder
• 1 tsp Ghee

Instructions

• Dry roast the fried gram / pottu kadalai over low heat for one to two minutes or until crisp. Ensure not to burn it and keep it aside.
• In a heavy bottomed pan, heat jaggery with water.
• Once jaggery dissolves, filter through a metal strainer to remove any impurities and continue heating.
• Once the syrup turns frothy and thick, check the consistency.
• (Keep water in a small bowl readily to check the syrup consistency. Pour 2 drops of syrup in the water. If it stands firmly in the water, then try to roll into a ball. If you are able to make a softball, then it’s the right consistency as shown in the picture.)
• Add the fried gram and mix well.
• Then add salt, and dry ginger powder.
• Finally add ghee and mix well until it becomes thick.
• Switch off the heat and immediately transfer the mixture to the ghee greased plate and keep it aside for 2 to 3 mins.
• Once the mixture cools slightly, grease your hands with ghee and make balls out of the mixture.
• If the mixture cools, it will harden, so make balls when the mixture is warm. In case, if it hardens, you can reheat it slightly.
• Once the fried gram Urundai cools down store it in an airtight container and it stays good for about 10 days.

By Santhi Therese
The Indian Claypot

Step-By-Step Instructions:

Dry roast the fried gram / pottu kadalai over low heat for one to two minutes
or until crisp.

In a heavy-bottomed pan, heat jaggery

with water.

Once jaggery dissolves,

filter through a metal strainer to remove any impurities

and continue heating.

Once the syrup turns frothy and thick, check the consistency.

(Keep water in a small bowl readily to check the syrup consistency.
Pour 2 drops of syrup into the water. If it stands firmly in the water,
then try to roll into a ball. If you can make a softball, then it’s the right consistency
as shown in the picture.)

Then add the fried gram and mix well.

Then add 1/4 tsp dry ginger powder.

and salt

Finally, add ghee and mix well until it becomes thick.

Switch off the heat and immediately transfer the mixture to the ghee greased
plate and keep it aside for 2 to 3 mins.

Once the mixture cools slightly, grease your hands with ghee and make balls out of the mixture. If the mixture cools, it will harden, so make balls when the mixture is warm. In case, if it hardens, you can reheat it slightly.

Once the fried gram Urundai cools down store it in an airtight container and it
stays good for about 10 to 15 days.