Vella Adai is a sweet and tasty adai made using rice and lentils especially for Karthigai Deepam. The batter is mixed with jaggery and then cooked like soft utappam. This is usually made during festivals, but many times it is prepared for evening tea time snack also. 

The taste is mild and comforting, and jaggery gives nice sweetness without being too much. Cardamom flavor comes slightly and it smells really good while cooking. It tastes too good when served hot with butter. I make this adai when I want something sweet but not too heavy.

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About Vella Adai

Vella Adai is a sweet dish made with rice and different lentils together so it is healthy too. Rice and lentils are grinded in to a batter, then mixed with jaggery syrup and cooked on tawa. The batter consistency is thick so the adai comes out soft in the center. I keep making it often as everyone in my home enjoys this adai so much.

The texture of this adai is soft and little fluffy, not crispy like dosa. Since jaggery is added, the adai gets golden brown faster while cooking so cook in low medium flame. Coconut adds mild richness and cardamom gives that nice traditional smell. Cooking in low flame is important for this recipe.

You can slightly change the taste by adding ghee instead of oil or by adding few chopped nuts. Some people like it more sweet, so jaggery quantity can be adjusted. Making it thick gives better texture, thin batter will not give that soft feel. This recipe needs bit planning to soak the rice and lentils, but once the batter is ready cooking is easy.

I usually make this adai during festivals or on weekends when there is enough time to soak rice and dal.

Vella Adai Ingredients

• Raw rice - I used as base for this adai. It gives body and structure once cooked. I soaked it well so grinding becomes easy and batter turns smooth.
• Mixed dals (toor dal, chana dal, moong dal, urad dal) - I added these dals for protein, nuttiness and filling texture. You can skip one dal if not available but using mix of dals gives best flavor.
• Jaggery - I add to sweeten the adai. I just make the syrup and strain it to remove impurities. It adds natural sweetness and gives nice color.
• Coconut - I have used grated coconut for richness and flavor. It gives soft bite in between. You can add more if you like more coconut taste.
• Cardamom powder - I add it for aroma and flavor. It gives that festival sweet smell and nice taste.

Why This Recipe Works

• It is a simple traditional sweet that uses basic ingredients only.
• Jaggery gives natural sweetness and nice golden color.
• This has thick batter, it makes the adai soft and fluffy in center.
• Cooking on low flame helps adai cook evenly without burning.
• It works well as festival dish or evening snack also.

Similar Recipes

• Karthigai adai
• Thinai appam
• Wheatflour appam
• Karupatti pori urundai
• Chocolate pori urundai
• Nel pori urundai

How to make Karthigai Adai Step by Step

1.First prepare jaggery syrup. Mix jaggery with water and heat it up for few minutes until it is slightly thick (no consistency needs to be checked). Heat it up until jaggery gets dissolved. Strain the jaggery syrup to remove impurities.

2.Strain the syrup and then, collect it in a bowl. Heat it up and cook for few minutes to make the syrup thick like honey in consistency.

3.Measure and take raw rice along with other dals. Soak together in water for 2 to 3 hours, Set aside.

4.Rinse it well, then add it to a mixer jar. Add water as little as possible and grind into a slightly coarse thickish batter.

5.It should be this thick. Transfer to a mixing bowl, add jaggery syrup.

6.Mix well to form a flowing batter slightly thicker than dosa batter. Add coconut and cardamom powder.

7.Finally heat a dosa tawa. Take a ladle full of batter and pour it on the tawa ,spread it slightly. Drizzle oil. Cook in low medium flame.

8.Flip to other side for cooking and cook till golden brown and the ends start turning crisp. Similarly repeat to finish the batter.

Karthigai adai ready. Serve hot with butter!

Expert Tips

• Batter consistency - I grind the batter thick by adding very little water. If batter is runny, adai will spread too much.
• Jaggery syrup - I added jaggery syrup slowly and mixed well. If batter becomes thick after adding syrup, add little water only.
• Cooking flame - I cooked the adai in low to medium flame. Since jaggery is there, it browns fast if flame is high.
• Oil or ghee - I used gingelly oil while cooking for nice aroma. You can use ghee also, it gives very good flavor.
• Tawa choice - I used iron dosa tawa for best results. Thick adai cooks evenly on iron tawa.

Serving and Storage

Serve Karthigai Vella Adai hot with butter on top. This can be served for breakfast or dinner. It goes well with tea or coffee also. Best taste is when served fresh and hot. Store leftover in airtight container and finish on that day itself and reheat lightly on tawa before serving.

FAQS

1.Can I make without jaggery?

You can use sugar, but taste will not be same. Jaggery gives traditional flavor.

2.Is soaking really needed?

Yes soaking rice and dals is important for soft batter and smooth grinding.

3.Can I make adai thin like dosa?

You can make it thinner, but thick adai tastes better and stays soft.

4.Can I add in nuts?

Yes, you can just chop and add some nuts for the crunch.

5.Which oil is best for this adai?

I prefer gingelly oil, but ghee also works very well for flavor.

If you have any more questions about this Karthigai Adai do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Karthigai Adai? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Panai Olai Kozhukattai is a special delicious kozhukattai made with rice flour, green gram dal & palm jaggery as main ingredients. Panai Olai Kozhukattai is unique in preparation and very artistic for people who wish to experiment with varieties. This recipe is mostly made during special days and village functions. The flavor is very unique because of the palm leaf smell.

This Kozhukattai tastes mildly sweet with nice earthy flavor from karupatti. The texture is soft with slight bite from moong dal and coconut. It also looks artistic when opened from the leaf. Though it looks little difficult, once you start making it becomes easy.

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About Panai Olai Kozhukattai

Panai olai kozhukattai is steamed sweet dumpling commonly made in South Tamil Nadu areas. It is cooked inside palm leaves which gives special flavor to the kozhukattai. The mix of rice flour and palm jaggery makes it naturally sweet and filling. It is mostly made during village festivals.

The texture of this recipe is soft and slightly chewy when hot. The filling is mixed into the dough itself so every bite has taste. Palm jaggery gives deep sweetness which is not sharp. Cardamom adds mild aroma and balances the flavor nicely. It reminds me of village style cooking.

This kozhukattai recipe can be made without palm leaf also, but the taste will change. Palm leaf gives light smoky smell when steamed. You can adjust sweetness or coconut based on your liking. Still palm leaf version tastes best. The smell while steaming itself feels very traditional.

I usually make this when fresh palm leaves are available. It takes some time but the final taste is really worth it. I usually make this when I feel like trying something traditional at home.

I saw this Panai olai kozhukattai recipe in an old magazine last year but it was only after Karthigai Deepam but made a quick note of it. I tried this kozhukattai this year and the kozhukattais were just too good to resist.

Last month I was casually mentioning about this Kozhukatai to hubby and asked if he can buy me the panai olai and then forgot about it. One fine day he brought me few palm leaves, yayyy I tried these kozhukattais the very next day itself as I always have palm jaggery in stock. These kozhukattais tasted so good with the flavour of palm leaf and palm jaggery that I loved it so much.

Panai Olai Kozhukattai Ingredients

• Rice flour - Added this as the base for this kozhukattai. It gives softness and helps to hold the shape well. Use fresh good quality flour for better taste.
• Palm jaggery - I added this for sweetness and deep flavor. It gives that earthy taste. Try not to replace it with sugar.
• Green moong dal - I have dry roasted and ground this coarsely. It gives slight bite and nice texture.
• Grated coconut - I have added coconut for moisture and taste. It balances the jaggery well. Fresh coconut gives better flavor.
• Cardamom powder - I have used this for aroma. It reduces strong jaggery smell. Add according to your taste.

Why This Recipe Works

• It is made using simple traditional ingredients only.
• Palm leaf steaming gives very unique aroma.
• This recipe does not need separate stuffing step.
• It is steamed so feels light on stomach.
• You can make it special without much effort.

Similar Recipes

• Instant nei appam
• Thinai appam
• Wheatflour appam
• Rava appam
• Karthigai Kozhukattai

How to make Panai Olai Kozhukattai Step by Step

1.First crush palm jaggery, I used my hand mortar and pestle. Measure and transfer crushed palm jaggery to a pan.

2.Add water till immersing level. Crush it well using a potato masher.

3.Heat it up and cook for few minutes until the jaggery melts completely. Strain to remove impurities. Cool down for later use.

4.Wash the palm leaves, cut the center portion about 4 to 5 inches long and set aside. Dry roast green gram dal till slightly browned. Cool down for few minutes.

5.Transfer to a mixer and grind to a coarse mixture.Now in a bowl add rice flour,green gram mixture,grated coconut and cardamom powder.

6.Mix it well, I transferrred it to a wider bowl. Then add palm jaggery syrup little by little

7.Keep mixing and the syrup fully, mix well.If it is still dry, sprinkle little water to form a dough like this, not too dry and not too goey.

8.Gather it together to form a dough. Open the palm leaf, grease it with oil, now stuff it with the dough lengthwise.

9.Tie it with a thread, I used palm leaf threads itself. Finish all the dough like this.Now arrange it in a steamer pot, I used my idli steamer.

10.As a final step steam it for atleast 15-20 minutes. Open and carefully remove the kozhukattais from the palm leaf.

Serve hot !

Expert Tips

• Palm jaggery syrup - I always strain the syrup after melting. Do not skip this or small dirt may be there.
• Dough consistency - I keep the dough soft and slightly moist. If it feels dry, sprinkle little water and mix.
• Palm leaf handling - I wash the leaves well and wipe it clean. Greasing helps while opening later.
• Filling amount - I just do not overfill the leaf. Too much dough will make tying difficult.
• Steaming - I steam till cooked well and nice smell comes. Under steaming will make inside raw.

Serving and Storage

Serve them hot directly after steaming, it tastes best that way. This goes well as snack or festive sweet. Eat it fresh for good flavor. If storing, keep in fridge and reheat by steaming again. Do not store for long time as palm leaf smell fades.

FAQS

1.Can I make this without palm leaf?

Yes you can make normal kozhukattai, but flavor will be different.

2.Is palm jaggery compulsory?

Yes it gives the main taste. Do not skip karupatti here.

3.Why my kozhukattai became hard?

Mostly dough was dry or over steamed.

4.Can I use store bought rice flour?

Yes you can, but homemade gives better texture.

5.Is this good for kids?

Yes you can give to your kids, you can also some nuts to it.

If you have any more questions about this Panai Olai Kozhukattai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Panai Olai Kozhukattai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Karthigai Pori is a simple and traditional sweet snack we mostly make for Karthigai Deepam festival. It is made by mixing nel pori with a light jaggery syrup along with small bits of coconut and some fried gram dal. This snack has a mild sweetness and a nice chewy feel that suits well for festival evenings.

The flavors are not too heavy, so even if you eat a little extra it doesn't feel tiring. Many people love this simple taste and flavor, this homemade version always tastes better. The mix of jaggery and pori gives a soft crunch that feels quite comforting when eaten fresh.

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About Karthigai Pori

Karthigai Pori is a quick sweet which you can make at home with just few simple things. Also puffed rice stays crisp even after mixing it with the jaggery syrup, so it feels very light when you eat it. The jaggery holds the pori together and gives sweetness. The fried gram dal and coconut bits give little crunchy bites in between.

This dish is usually made for Karthigai festival in many South Indian homes. It does not have a strong flavor but has a warm, homely taste that comes only from jaggery and fresh coconut. Many people make two versions of this, one with pori left loose and another shaped into small balls. Both taste almost same, just the texture changes little.

You also get different pori varieties in stores, but for this dish nel pori gives a better taste and holds the syrup properly. Some even add peanuts, dry ginger or little more cardamom for extra smell. The recipe stays simple and easy to adjust depending on what you like, and it still comes out good.

I usually make this in small batches at home because it stays fresh for a few days and is easy to snack in evenings. Kids also like it since the sweetness is not overpowering.

Similar Recipes

• Karupatti pori urundai
• Chocolate pori urundai
• Karthigai aval pori
• Nel pori urundai
• More karthigai deepam recipes

Karthigai Pori Ingredients

• Nel pori - I used fresh nel pori because it gives a nice light crunch and holds the jaggery syrup well.
• Jaggery - I used jaggery for making the syrup, it gives a soft sweetness and nice color. You can use the lighter jaggery also if you want a pale shade.
• Water - I have used a small amount of water only to dissolve the jaggery. Adding more water will make it take long time to thicken.
• Cardamom powder - I added this for a mild sweet smell which suits very well with pori. You can skip it if you don't like it.
• Dry ginger powder - I use a tiny pinch as it gives a warm taste and balances the sweetness. You can avoid if you don't like it.
• Fried gram dal - I have added fried gram for extra crunch here and there. You can add peanuts if you want more bite.
• Coconut - I used chopped coconut bits and fried them lightly for a nice aroma. You can add fresh coconut also but it will not stay fresh for long.
• Ghee - I fried the coconut bits in little ghee for flavor. You can use coconut oil also but ghee gives better smell.

How to make Karthigai Pori Step by Step

1.Remove the nel skin (the husk) from the pori and make it ready

2.Fry coconut bits in ghee till golden, add this and fried gram dal to nel pori. Mix well and Set aside for later use.

3.Measure jaggery and add it in a pan, add water and dissolve it well.

4.Heat it up for 2 minutes just for the jaggery to get dissolved. Strain to remove impurities.

5.Heat it up again and keep cooking, add elachi powder. Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below. This is enough no need to check rolling and all.

6.When this consistency is reached, add cardamom powder, dry ginger powder, pori and switch off. Mix well so that the syrup coats the pori evenly. Let the mixture cool down then later spread in a plate.

Store in airtight container and enjoy! In summary this karthigai is easy to make and tastes so delicious hence you can make as snack anytime.

Expert Tips

• Jaggery consistency - I usually check the syrup by dropping a little in water, it should stay firm. This level is enough for coating the pori well.
• Do not add extra water - I have seen that adding more water makes the syrup take long time to thicken, so keep it minimal.
• Mix quickly - I usually add the pori as soon as the syrup reaches the right stage because it coats better when still hot.
• Use a wide pan - I have used a wide pan as it makes mixing easier and the pori does not break.
• Coconut freshness - I usually fry the coconut bits well so that they stay fresh longer and do not release moisture later.

Serving and Storage

Serve this as a snack or even as a small sweet after your meal. It goes well with tea also if you like something mild and sweet in the evening time.

Store leftovers in a airtight box after it cools down fully. It stays good for almost three to four days in room temperature.

FAQS

1.Can I make this with regular pori?

You can use regular pori, but nel pori gives better crunch and flavor for this dish.

2.Can I skip coconut bits?

Yes, you can skip it or replace with peanuts if you want more crunch.

3.My pori turned soft, what went wrong?

The syrup might have cooked too long or the pori was not fresh. Using fresh pori always gives better result.

4.Can I shape them into balls?

Yes, but the syrup needs to reach little stronger stage. Follow the same recipe and shape while it is still warm.

5.How long does it stay good?

It stays good for few days in airtight container, but finish early if you used fresh coconut.

If you have any more questions on making of this Karthigai Pori do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Karthigai Pori? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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 Nei Appam is one of the most important Neivedhiyams / Prasadams made during Janmashtami,  Ganesh Chaturthi,  Karthigai,  Avani Avittam and lot more poojas or rituals like Ganapathi Homam, Bhagavathi Sevai etc .

Instant version can be made using rice flour,but this is a classic version by soaking and grinding rice along with cardamom, ripe bananas and jaggery.  Adding grated coconut or slivered coconut bits gives a nice taste and texture to the appam. 

I add a teaspoon of udad dhall while soaking the rice, this gives a nice texture and softness to the Neiappams . By adding the udad dhall , we can avoid the use of cooking soda . Udad dhall automatically gives the appam the softness and fluffy texture. 

We can using melted jaggery syrup while grinding the appam batter or if we are using good quality powdered jaggery without dust, then we can add it to the rice while grinding. 

Grinding jaggery with rice is an easier way to seamlessly blend the rice and jaggery without lumps .

For Krishna Jayanthi, it is said that if we are unable to make  elaborate prasadams for Krishnar , we can offer 

Navaneetham (Butter + sugar candy)

Nei appam

Aval Payasam (Poha Kheer)

Thayir Aval / Gopalkaala (Dahi Poha)

Paal / Milk.

Ingredients 

Procedure

• Wash and soak the rice and udad dhall for 3 to 4 hrs
• Drain the water and add the soaked rice to the blender along with roughly chopped banana and cardamom seeds .
• Grind it to a fine paste adding water in batches. 
• If using organic jaggery powder ,add the jaggery powder to the blender and grind it to a smooth paste resembling Dosa batter .
• If you are doubtful about the jaggery,melt it using half cup water and strain it .
• Use this strained jaggery water for grinding the appam batter.
• Transfer the batter to a mixing bowl ,add a tsp of grated coconut or slivered coconut bits if you like .
• Beat it well with a whisk or spoon to incorporate air . The batter will feel light . Rest it for 30 to 40 mins
• Heat the appam pan , pour ghee into the cavities .
• Once the ghee has heated up,pour the appam batter into the cavities and cook on medium flame until the underside cooks well.
• Flip it over gently and let the other side cook until crisp and brown.
• Take it off from the appam pan and repeat the same steps for the entire batch of batter. 
• Tasty and delicious Nei appam is ready. 
• If you like you could also make Jackfruit Nei appam and Watermelon Nei appam  also .

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Karthigai Deepam is a highly celebrated festival in Southern India, particularly in Tamil Nadu. It is a time for people to honour Lord Shiva as a divine flame during the Tamil month of Karthigai (November-December). This festival is also known as the Festival of Lights and is a grand affair.

As part of the celebration, people illuminate their homes with lamps to symbolize the triumph of light over darkness and ignorance. It is a beautiful sight that fills everyone’s hearts with hope and inspiration. The day is marked with prayers, rituals, and the lighting of a massive lamp on the hill of Arunachala in Thiruvannamalai, an awe-inspiring sight.

Sweet Karthigai Adai is a delectable treat that adds to the joy of the festival. It is prepared with great care and devotion, using rice, lentils, jaggery, coconut, and cardamom. These adais are a cherished offering during Karthigai Deepam, bringing sweetness and symbolism to the celebration. It is a testament to the love and unity among families and communities.

Enjoy the video of Karthiga Vella Adai. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Delicious Karthigai Vella Adai is ready to serve God as Prashad.

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Milagu jeeraga adai is similar to the regular dal adai, with a little difference in taste. You can taste the jeera and pepper flavor in this adai. This adai is specially prepared on the occasion of Karthigai Deepam.

We don’t add onions in this as we serve it to God as Prashad. This adai can even be had as breakfast or dinner. Best served with jaggery powder or coconut chutney, or idli podi. This adai tastes delicious, and it is also filling for breakfast or dinner.

Several other recipes were also made during this Karthigai Deepam. Some are peanut jaggery laddu, puffed rice laddu, sweet appam, sweet adai, pasiparuppu payasam, and so on. Now let us see how to prepare this recipe.

Enjoy the video of milagu seeraga adai. Subscribe or more videos.

Delicious Milagu jeeraga adai is ready to serve as Prashad to God.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!