Dal Stuffed Poori Recipe | How to make Stuffed Dal Puri Step by Step Recipe | Navaratri Recipes

Coming to the delicious stuffed poori that I made for the Vijayadasami Lunch, it's a recipe I found while I was looking for special dishes made for the Navaratri Pooja. One fact that was interesting during the research was the fact that the dishes made during this Pooja in North, differs so much to what is made in South. Now I am not separating into west and east, but just on a broad classification. 

I was determined that the lunch was to be special and I felt it's not unless you offer fried food. Though I had planned to start early, with the different methods the recipes called for, I was still late. I had yet to make the Maddur Vadas that was long pending, so decided that I must complete these pooris at least for the pooja. While the pooja was going on, I finally managed to make the Maddur Vada, seeing that recipe called for such basic ingredients. Will be blogging about it tomorrow.

The stuffed Dal pooris made a delicious combination with the Mixed Vegetable Kurma. You must surely make this and enjoy your special day.

Step by Step Picture Recipe

Dal Stuffed Puri Recipe

Ingredients Needed:

For the Dough

Wheat flour - 1 cup
Blackgram dal / Urad Dal - 1/2 cup
Water enough to knead
Salt To taste

For the Masala

Red Chillies - 3 nos
Cardamon - 1
Cloves - 4 nos.
Cinnamon 1/2"

Oil To fry

How to make Stuffed Dal Poori / Puri

Making the Dough:

In a wide bowl, take the wheat flour, add salt and mix well. Slowly add water and knead to a stiff dough.

Making the Stuffing:

Soak Urad dal for 1 hour

In a mixer take the whole spices, pulse it couple of times for the spices to blend.

then add the drained urad dal, a pinch of salt to the blended spices. Sprinkle some water for the paste to run smoothly.

Heat a non stick pan with 1 tsp oil, add the ground urad paste and saute till it becomes dry. It's quite difficult to fry this in a regular pan, non stick pan makes this easier. Most of the urad dal might get struck to the pan, will not be able to save much though.

Making the Stuffed Pooris

Knead the dough once again and pich out small balls. Flatten the sides and make sure the middle is thick, place a small amount of dal stuffing in middle and enclose completely making sure the dal doesn't come out. This is same as how you will do Aloo Stuffed parathas.

Heat a kadai with oil just enough to deep fry. Once the oil is hot, gently drop in the rolled out pooris.

Notes:

Proceed making the pooris just as you do with regular pooris. Though the recipe asks you to rest the dough, from my experience I have noticed that when the poori dough rests for more time, it tends to absorb more oil.
I forgot to add Cumin seeds for the Urad Dal masala, though I am sure it must have added so much more flavour.
Though I was thinking that the cardamon might make it sweet, the stuffing was prefect by the chilies added.

Serve it with Mixed Vegetable Kurma. This was our special Vijayadasami Lunch

Rava Pongal, Broken Wheat Payasam | Navaratri Recipes | Step By Step Recipes

For the Day 6 of Navaratri Pooja, I made a pongal with Rava - Rava Pongal and Broken wheat Payasam.

Rava Pongal Recipe was the most simplest one you can get to make when you are pressed for time. Mondays are always pressed for time, we have few other things happening, plus the fact that you are still lazy with the aftereffects of Sunday. Kids have their school off this whole week. So they were so busy with their games, running around crazy.

Coming to the recipes for today, here's another interesting Pongal Recipe, made with Rava / Semolina. This is exactly the same way I made the Ven Pongal with crushed peppercorns. This version of pongal also turns out delicious, on top of being very quick to get done. The total cooking time is  as it only takes about 15 - 20 mins of cooking time. You don't have to soak anything here. 

Step by Step Picture Recipe

Rava Pongal | Ven Pongal with Rava

Ingredients

Rava / Semolina  - 1 cup
Split Yellow Moong Dal / Payatham paruppu - 1/2 cup

For Seasoning:

Cumin : 1/2 tsp
Peppercorn whole, crushed : 1/2 tsp
Salt to taste
Cashew few
Ghee - 2 tsp
Curry leaves few

How to make Rava Pongal:

Wash and microwave Yellow moong dal with 1 - 1 & 1/2 cup water for 15 mins. End of this, the dal should be really mushy.

In a non stick pan, add 1 tsp ghee, roast the rawa till it starts turning brown. Remove to a bow. Add 3 cups water to the same pan along with salt. Bring to boil. Simmer and slowly add the roasted rava and cook in simmer for 5 - 7 mins.

When the rava is cooked well, add the cooked moong dal, combine everything. Cook with a lid covered.

In another pan, heat ghee add crushed peppercorn, cashew, cumin and curry leaves. Pour this over the cooked pongal. Combine everything and serve with chutney.

The sweet prasadam for the day was made with broken wheat along with Jaggery and coconut milk. Since I was short of time, I used the coconut paste I had on hand. Else this can be made with extracted coconut milk.

Broken Wheat Payasam

Step by Step Picture Recipe for the Payasam

 

  

Ingredients Needed:

Broken Wheat - 3/4 cups
Jaggery - 3/4 cups
Ghee - 3 tsp
Coconut paste - 4 -5 tbsp / Milk from Half of a medium size coconut.
Cashew Nuts -  handful
Cardamom powder a pinch
Water - 2 -3 cups

Method

Wash and pressure cook the broken wheat for 3 -4 whistles. Allow the pressure to fall down.

Meanwhile melt the Jaggery and sieve it to remove impurities if any.

Once the pressure falls off, pour the Jaggery into the cooked wheat. Simmer and bring to boil.

Once it becomes thick, add the coconut paste. If you are using the extracted coconut milk, add the 2nd and 3rd milk. Bring to boil, finally add the 1st coconut milk that will be thick.

Heat a pan with ghee, roast the cashew nuts.

When the payasam is of the thick smooth consistency, add the roasted cashews along with ghee.

Remove from fire and serve hot.