SEASONED GARBANZO BEAN AND MUNG BEAN WITH STEAMED DUMPLING

Sundal is a South Indian Specialty especially in Tamil Nadu.  Every body has their own version of making Sundal.  Generally it can be made using any kind of legumes.  Any legumes cooked and seasoned with minimal spices are called Sundal...  Sundal is great tea time snack and is absolutely healthy for our diet.  It is rich in protein.  Sundal is also made and offered to god during the auspicious day.  The Seasoned garbanzo bean and Mung bean with steamed dumpling (rice dumpling) is also a variety of Sundal, which I made during Ganesh pooja.  This tastes soooooo good :)

 

SEASONED GARBANZO BEAN AND MUNG BEAN WITH STEAMED RICE DUMPLING

Ingredients:

Garbanzo bean - 1 cup

Mung bean - 1 cup

Steamed rice dumpling - 1 cup (see the notes)

Mustard - 1 tsp

Urad dhal - 2 tsp

Curry leaves - few

Asafoetida - 1/4 tsp

Lemon - 1 tbsp

Coriander - few for garnishing

Shredded Coconut - 1 tbsp

Oil and salt

Coriander leaves - 1 tbsp finely chopped

Grinding:

Ginger - 1/2 inch

Green chilli - 5 or 6 (reduce if you do not want very spicy)

Method:

1. Soak the Channa and Mung bean overnight. Pressure cook by adding salt.  It has to be soft but firm.  (Do not over cook then it becomes mushy which we do not want)

2. Drain the water.

3. Heat oil in a pan.  Add mustard, Urad dhal and curry leaves.

4. Now add the Asafoetida.

5. Add ginger and green chilli paste.

6. Add cooked Garbanzo, Mung bean and steamed rice dumpling.  Now add lemon juice and salt.

7. Add the coconut, mix well until everything is blended well.    Garnish with chopped coriander.

Note:

You can always reserve little dough from the Modak or Kozhukattai you make on the same day and use it for making this Sundal.  If you do not have here is the recipe.

For making small steamed rice Dumplings:

Ingredients:

Rice flour (You can use store bought Idiyappam flour) - 1/4 cup

Water - 1/2 cup

Salt - a pinch

Method:

1. Boil water in a vessel and add the salt to it.

2. When water boils, keep the flame in low.  Add the rice flour and whisk quickly to avoid lumps.

3. Now switch of the flame and keep it closed until it’s warm enough to touch. 

4. Then knead well by adding warm water or diluted warm milk with little oil to smooth dough.

5. Make small balls out of the dough. Always keep the dough and balls closed with the damp cloth when you’re working with it. 

6.  Now steam these for 10 minutes.  When cooled use it for making Sundal.

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LAYERED KARJIKAI / KAJJIKAI (LAYERED DEEP FRIED DUMPLING) VINAYAKA CHAVITHI RECIPES II STEPWISE

Karjikai/Karjikayi/Kajjikai/kajjikayalu is a traditional sweet prepared during diwali and Ganesh pooja. It is prepared by making small balls made out of all-purpose flour.  The small balls are rolled into thin puris and filled with a variety of fillings and deep fried.  This can be stored for even 20 days in an air-tight container and it stays fresh.  There are different variations in the filling and every one follows their family recipe or tweaks it according to their liking. Whatever the name and variation they are super delicious with light crispy layer and delicious sweet filling.  I bet you can't stop by eating one.  I made 2 types of Karjikai with different filling before the day of Vinayaka Chavithi. 

Here is the variation of usual Karjikai.  This is layered Karjikai which comes out super crispy and filled with Roasted Channa dhal (Pottu kadalai in Tamil).  You can also use any kind of filling according to your liking. Here are few which I have posted earlier

Sesame Jaggery filling

Coconut filling

If you want to make plain Karjikai do take a look at this post KARJIKAI WITH COCONUT FILLING.

You can also play with different filling following the same procedure for outer wrapper. Make sure the filling is dry one so that you can store the sweet and enjoy...

LAYERED KARJIKAI / KAJJIKAI

Ingredients for outer wrapper:

All purpose flour - 1/2 cup

Rice flour - 1 tsp

Salt - a pinch

Oil for frying

Ingredients for filling:

Roasted Channa dhal (Pottu Kadalai) - 1/4 cup + 2 tbsp

Sugar - 1/4 cup + 2 tbsp

Cashews - 10 chopped finely

Cardamom powder - 1/4 tsp

Dry Coconut (grated) - 1/2 tbsp

Ghee - 1/4 tsp for frying the cashew nuts

Extra ghee/brown butter and flour for brushing in-between each discs.

You need 1/2 tsp of ghee and 1 tsp of flour for each layer.

Method:

1. Powder the roasted gram and sugar together. Chop the cashews into small pieces.

2. Take a pan and tsp of ghee in it and roast cut cashews for few minutes until the cashews turn golden brown.

3. Mix all ingredients in a bowl.

4. The filling is ready. Keep this aside.

  

Method for rolling and filling:

 

Note :

1. You can store the sweet in airtight container.  It stays good for 10 to 15 days.
2. You can also use rice flour instead of all purpose flour  for sprinkling inbetweet 2 layers of the rolled dough.  Personally I like to sprinkle all purpose flour(maida).

Enjoy !!!

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KARJIKAI / KAJJIKAI ( DEEP FRIED DUMPLING ) - VINAYAKA CHAVITHI RECIPES I - STEPWISE

I am little late in posting Vinayaka Chavithi recipes :)  I did not have much time to post them in detail.  Here is the celebration of Vinayaka Chavithi/Ganesh Pooja we did this year.  There is no need for an occasion to do this delicious treat, its perfect anytime of the year.  It is absolutely delicious as a coffee or tea time snack. 

Karjikai/Karjikayi/Kajjikai/kajjikayalu is a traditional sweet prepared during diwali and Ganesh pooja. It is prepared by making small balls made out of all-purpose flour.  The small balls are rolled into thin puris and filled with a variety of fillings and deep fried.  This can be stored for even 20 days in an air-tight container and it stays fresh.  There are different variations in the filling and every one follows their family recipe or tweaks it according to their liking. Whatever the name and variation they are super delicious with light crispy layer and delicious sweet filling.  I bet you can't stop by eating one.  I made 2 types of Karjikai with different filling before the day of Vinayaka Chavithi.  On the Vinayaka Chavithi day I made modak and seasoned bean with rice flour dumplings (Sundal with undrallu).  I hope y'all will enjoy this Karjikai.  As requested by everyone stay tuned for Layered fried dumplings with different filling....:)

 

 

KARJIKAI / DEEP FRIED DUMPLINGS
with coconut filling

Ingredients :

Ingredients for outer layer :

Maida/All purpose flour - 1/2 cup
Fine sooji/ Semolina - 1/8 cup
Rice flour - 1/2 tsp
Milk - 1/4 cup
Salt  - A pinch
Hot ghee or oil - 1/2 tbsp (I used Ghee/Brown butter)

For the filling: (Coconut filling)

Dry Coconut - 1/4 cup
Sugar - 1/4 powdered cup
Cashew nuts - 5 chopped finely  ( You can also use any nuts, dry fruits like raisins as well)
Poppy seeds - 1/2 tsp (slightly roasted in dry pan)
Cardamom a pinch

You also use these fillings for making Karjikai

1. Sesame Seed Jaggery filling
2. Roasted Channa dhal filling


Method :

 

 

 

Note :

1. You can store the sweet in airtight container.  It stays good for 10 to 15 days.

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