Chettinad Maa Urundai
Happy New Year! Maa Urundai is essentially Chettinad. It is protein rich. Nutritious and very very tasty. We make this for evening snacks and ocassions. This is a part of our Maapillai Palgaram!
Moong Dal - 1 cup
Sugar - 1 to 1.5 cups (according to taste)
Ghee - 1/2 cup
Heat a Kadai over a medium flame and dry roast the moong dal (in small batches) until fragrant.
Cool and grind in a mixie to a fine powder. Sieve for an even texture.
Powder the sugar separately.
Mix powdered flour and sugar. Check taste.
Heat ghee to smoking point and add into the flour. Mix with a ladle.
Wait for a minute and mix to distribute the ghee evenly with your hands.
Make small balls - Urundai. Take a fistful of flour in your hands and press tightly. Gently toss to change sides and continue pressing. Once the rough shape is obtained, you can repeat the toss and catch - pressing firmly to make ladoos.
If you are unable to make the Urundai, take small cups / moulds and grease lightly. Spoon the mixture in and press it down firmly. Overturn and tap out the shaped ladoo.
Mix the flour in batches. It will be easier to shape into ladoos while warm.
If the flour mixture is too dry, and you are unable to shape; heat up some more ghee and mix it in.
For Pottukadalai Urundai - substitute Moong Dal for Pottukadalai (Chutney Dal / Dalia).
Rest of the recipe is the same.
Check here for a pictorial