Vendhaya Kali

Vendhaya Kali / Fenugreek Halwa recipe with step-by-step photos. It is a healthy breakfast as it cools your body, especially during the summer. It also holds a very special place in my heart because it is my Mom’s recipe. She makes it often during summer time and it is one of our favorite breakfast recipes, back when I was growing up and even till this day with my family. Not only does it taste awesome but at the same time, it controls blood sugar. So friends what are you waiting for, try this out and share your comments!

Finally, you may also like my other healthy breakfast recipes like Homemade Granola Recipe, Green Gram Aval Pongal, Whole Wheat Bread Recipe, Multi grain bread recipe, Healthy Bread Pizza, Whole wheat mixed berry bread, Lemon Blueberry Bread,Raspberry bread, Peanut Butter Recipe, Ragi Roti, Homemade Strawberry Jam, Soft Chapati recipe, Ven Pongal, Steel-cut Oats Porridge, Eggless Buttermilk Pancakes, Whole wheat pancake, Aloo Gobi Paratha, Turkey Frittata, Fruit and Nut Chocolate Bars, Stuffed Palak Paneer Paratha and Whole Wheat Banana Bread.

Vendhaya Kali 2021-04-24 04:51:36

Vendhaya Kali

Serves 3
Prep Time: 00:05
Cook Time: 00:15
Total Time: 00:20

Ingredients

• 1/2 cup Idly Rice
• 1/2 cup Raw Rice
• 1/4 cup Fenugreek Seeds
• 1/2 tsp Salt
• 100ml Sesame/Gingelly Oil
• to taste Palm Jaggery

Instructions

• Wash, rinse and soak both rice with enough water in one vessel and fenugreek seeds in another vessel overnight.
• The next day morning, transfer the fenugreek seeds with water to the mixie jar and then add the soaked rice to the jar, (add required water in regular intervals) grind until smooth. (Grinding this into a smooth paste is advisable. But still, slightly coarse is also fine).
• The batter should become a creamy texture as shown in the picture.
• Transfer the batter to a wide pot and add salt and 1 cup of water, mix well without any lumps, like dosa batter.
• Meanwhile, heat a heavy-bottomed non-stick pan with 1 cup of water over medium heat.
• When the water starts to boil, add 1 ladle of sesame oil.
• After the rolling boil stage, pour the batter slowly; KEEP STIRRING WHILE ADDING THE BATTER.
• Stirring it constantly over medium heat for 4 to 5 mins.
• Once it starts to become thick, bring the heat to low and stir constantly. Add 1/2 ladle of sesame oil while stirring.
• Cook until the mixture starts to leave the sides and comes to halwa consistency. Add the remaining oil, stir well.
• Cover with a lid and cook for one minute.
• To check whether it is cooked or not, just wet your hands and touch the cooked mixture, the batter should not stick to your finger. If it sticks then cook for few more minutes.
• Immediately, switch off the heat, cover with a lid and keep it aside for 2 to 3 minutes.
• Finally, transfer kali to a serving plate. Dig a well in the center and add palm jaggery to that.
• Then pour required gingelly oil over palm jaggery and mix well.
• Now you have a healthy and tasty Vendhaya Kali to eat! Serve hot.

By Santhi Therese
The Indian Claypot

Wash, rinse and soak both rice with enough water in one vessel and fenugreek seeds in another vessel overnight.

The next day morning, transfer the fenugreek seeds with water to the mixie jar

and then add the soaked rice to the jar,

(add required water in regular intervals) grind until smooth. (Grinding this into
a smooth paste is advisable. But still, slightly coarse is also fine).

The batter should become a creamy texture as shown in the picture.

Transfer the batter to a wide pot and add salt and 1 cup of water,

mix well without any lumps, like dosa batter.

Meanwhile, heat a heavy-bottomed non-stick pan with 1 cup of water over medium heat.

When the water starts to boil, add 1 ladle of sesame oil.

After the rolling boil stage, pour the batter slowly;
KEEP STIRRING WHILE ADDING THE BATTER.

Stirring it constantly over medium heat for 4 to 5 mins.

Once it starts to become thick, bring the heat to low and stir constantly.
Add 1/2 ladle of sesame oil while stirring.

Cook until the mixture starts to leave the sides and comes to halwa consistency.
Also, add the remaining sesame oil, stir well.

Cover and cook for 1 minute.

To check whether it is cooked or not, just wet your hands and touch the cooked mixture, the batter should not stick to your finger. If it sticks then cook for few more minutes.

Immediately, switch off the heat, cover with a lid and keep it aside for 2 to 3 minutes.