Traditional Aama Vadai & Pooran Poli by Meenama Pongal Festivities Bhogi Special Recipes!

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Boli:
Ingredients for Poli outer covering or dough:
Maida - 1 and cup
Turmeric powder - tsp
Salt - a pinch
Any flavourless oil - 4 or 5 tbsps
Method to make Poorna Boli dough:
Take a wide bowl and add the maida
Add the turmeric and salt
Adding water little by little make a dough
When the dough is almost done add few tsps of oil and start kneading
Knead till the Boli dough is soft and smooth
Pour few tbsp of oil into a bowl and place the Boli dough into the oil
Close it and allow a resting time for few hrs
Ingredients for Pooran or Poornam
Chana dal - 1 cup
Powdered jaggery - 1 cup
Fresh coconut - cup
Cardamom - 4
Ghee as reqd
Method:
Wash and soak dal for at least 30 mins so that the dal cooks fast
Drain the water and pressure cook the chana dal adding just enough water to cover the dal
The cooked dal should be such that we can mash it easily
Allow it to come to room temperature
Grind the cooked chana dal into a smooth pulpy paste
Add the freshly grated coconut too at some stage of grinding
Add 4 cardamoms without peel
Grind everything together to a smooth Poornam or Pooran
In a heavy pan, add the jaggery powder
Add just a small quantity of water into it
Keep cooking till jaggery melts
Add the ground Pooran or Poornam paste into the jaggery solution
Keep cooking till the Pooran gets thick
Add 1 tsp ghee to make it non sticky
How to make Pooran Poli or Poornam Boli:
Make equal size roundels from the Poornam
The dough would be ready now - divide them into roundels slightly bigger than the Poornam roundels
Grease a banana leaf with oil
Grease your palm too
Take a Boli dough roundel and pat it out
Place a Poornam roundel on it
Pull the dough over Poornam and close entirely
Pat the stuffed roundel with your palms till its spread out evenly
Heat a tava
Smear ghee/oil in the tava
Place the banana leaf with the Poornam Boli over the Tava
After a few seconds carefully remove the banana leaf away
Toast the Poornam Boli on both sides with ghee/oil
Serve hot
Aama Vadai
Ingredients for grinding:
Tur dal - 1 cup
Urad dal - cup
Red chillies - 4 or 5
Green chillies - 2
Jeera - tsp
SOAK CUP CHANA DAL SEPARATELY - NOT TO BE GROUND
Method:
Wash the dals and soak for st least 2 hours all the ingredients except jeera
Drain completely from water
Add the jeera
Grind in blender into a coarse Aama Vadai mix
Ingredients:
Chana dal - cup
Green chillies - 3
Ginger - 2 inches
Asaefotida - tsp
Salt to taste
Curry leaves as reqd
Coriander leaves as reqd
Oil for deep frying
Method:
Drain the chana dal from water
Chop green chillies, ginger, curry leaves and coriander
In a wide dish, add the ground Aama Vadai mix from the blender
Add the drained chana dal
Add asaefotida
Add all the chopped vegetables
Add salt to taste
Heat oil for deep frying
Shape Aama Vada Mix into roundels and pat into Vadai
Deep fry the Aama Vadai till golden on both side
Enjoy the delicacy hot