Ingredients with Measurements:
- 1 cup rolled oats
- 1 cup grated jaggery
- 1 cup water
- 1 cup rice flour
- 1/2 tsp cardamom powder
- 1/4 cup grated coconut
- Oil for frying
Special equipment needed:
- Mixing bowl
- Non-stick pan
- Wooden spoon
- Deep-frying pan
Step-by-step instructions:
1. In a mixing bowl, combine rolled oats, rice flour, grated jaggery, cardamom powder, and grated coconut.
2. Mix well and gradually add water to form a smooth batter.
3. Heat oil in a deep-frying pan over medium heat.
4. Using a spoon, drop small portions of the batter into the hot oil.
5. Fry until golden brown and crispy.
6. Remove from the oil and place on a paper towel to remove excess oil.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4-6 people
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 3g
Substitutions for ingredients:
- Rolled oats can be substituted with quick oats.
- Jaggery can be substituted with brown sugar.
- Rice flour can be substituted with all-purpose flour.
Variations:
- Add chopped nuts or raisins to the batter for added texture and flavor.
- Use different spices such as cinnamon or nutmeg instead of cardamom powder.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure the poornalu are crispy.
- Use a non-stick pan to prevent the poornalu from sticking.
Storage instructions:
- Store in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat in a microwave or oven for a few seconds before serving.
Presentation ideas:
- Serve on a platter with a dusting of powdered sugar.
Garnishes:
- Garnish with chopped nuts or grated coconut.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Serve with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the poornalu are not crispy, increase the heat of the oil.
Food safety advice:
- Make sure the oil is not too hot to prevent burns.
- Use caution when frying to prevent splatters.
Food history:
- Poornalu is a traditional Indian sweet made during festivals and special occasions.
Flavor profiles:
- Sweet, nutty, and aromatic.
Serving suggestions:
- Serve as a dessert or snack.
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Region: Indian