Paruppu billai

Name: Paruppu billai
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups par boiled rice; 4 tablespoons gram flour/besan; 1 tbsp urad flour; 4 tablespoons sesame seeds, roasted, ground; 1 tsp Cumin, roasted and powdered; 1 tablespoon pepper powder; 1/2 tsp sukku powder/dried ginger powder; 1 teaspoon Kashmiri chili powder-for coloring; 1/4 cup chana, split; 2 tbsp grated coconut, dry roasted; 1/4 cupFinely chopped curry leaves, optional; requiredSalt; as needed Peanut oil for frying; snack

Lakshmi Sridharan Ph D @cook_19872338

USA

#KJ Heart is filled with memories of krishna jayanthi celebration with my siblings and parents, decades ago in in Chennai . My siblings and I used to help mom in making paruppu billai and cheedai. In our kitchen Mom used to spread a nice clean white cloth and keep the dough for us to make cheedai and paruppu billai. I am reliving those days with fond memories. Paruppu is dal. We incorporate chana dal in paruppu billai aka thattai- one of the special recipes for Krishna jayanthi celebration

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30-40 mins

6 servings

2 cupspar boiled rice
4 tablespoonsgram flour/besan
1 tbspurad flour
4 tablespoonssesame seeds, roasted, ground
1 tspCumin, roasted and powdered
1 tablespoonpepper powder
1/2 tspsukku powder/dried ginger powder
1 teaspoonKashmiri chili powder-for coloring
1/4 cupchana, split
2 tbspgrated coconut, dry roasted
1/4cupFinely chopped curry leaves, optional
requiredSalt
as neededPeanut oil for frying
snack

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Steps

30-40 mins

1

Prepare a checklist keep all items close by. Fry peanuts in a saucepan over medium heat until golden brown. Turn off the stove and let cool. Press the roasted peanuts with your palm, remove the outer skin by blowing. Powder nuts in a mixer, keep aside.
Toast the sesame seeds in a saucepan over medium heat. Turn off the hot oven. cool. Grind it in a mixer,
Soak chann in 1 cup of water for 1 hour and drain. keep aside
2

Soak chickpeas in 1 cup of water for 1 hour and drain. Roast the flours in a pan with butter over medium flame until aromatic. Turn off the stove and let cool. Transfer to a big bowl. Mix roasted flours, sesame powder, pepper powder, cumin powder, suku powders, curry leaves, powdered peanuts.
add a small spoonful of oil to the flour. This will make the thattai crisp. Salt to taste. Mix them all with your fingers. Add water little by little, mix to make the dough like chappathi dough.
3

To make the billai: Make small lemon sized balls. Place the ball on a clean cloth and flatten it slightly with oiled fingers. Place the thattais in a ventilated place to dry a little. It should not be too wet when you fry them
4

Heat the oil in a kadai over medium heat. Start wi high flame. Then reduce the flame. 2-3 thattais can be fried together. If you are afraid to drop them in the hot oil with your hand, place the thattai on a slotted spoon, then slide them into the hot oil. Remove thattai from the cloth and gently take each one and put it in the oil. Then reduce the flame. Turn it after 2 minutes. Both sides should be golden brown. Then take it out and place it on a paper towel to get rid off excess oil
5

Transfer to a serving plate. Do the neivetya, “Krishnarpanamastu”. Celebrate by sharing prasadam

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Lakshmi Sridharan Ph D @cook_19872338

on August 26, 2024 19:30

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography