Ramadan Kareem…..Salam and welcome our first guest of the global Ramadan event, Joy From Fasting To Feasting – VII….Rafeeda of The Big Sweet Tooth from UAE. She has got long post to tell you about her Ramadan celebrations for the year and an interesting recipe which she loves making and indulging….Do read by and stop by at Rafeeda’s The Big Sweet Tooth for more delectable recipes….There is also a Ramadan event running on her blog….Check out details at “Ahlan Ramadan – The Healthy Way“. Thank you Rafeeda for taking about time and coming up with such a lovely post…..
Assalamu Alaikum warahmatullahi wabarakaathuhu…
Kadala Pidi – Dal and Rice Dumpling Relish
- 1 ½ cup Rice flour (one used for pathiri) plus 1 cup
- 1 ½ cup Water
- Salt to taste
- Little oil for rolling
- 1 cup Chana dal, soaked for 4 hours
- 2 cups Water
- 250 gm Jaggery
- 1 tsp. Cardamom powder, divided
- Salt to taste
- 1 Coconut, grated
- 1 cup Water
- 1 tbsp Ghee
- 6 Shallots, sliced thinly
- Cook the chana dal in water till soft, but not mushy. It must hold its shape. Drain and set aside.
- Now let’s make the pidi. Boil water and salt in a large bowl. Set aside 1 ½ cups rice flour in a plate. As the water starts boiling, be ready with a wooden ladle with a long handle. Slowly tip in the rice flour, increase the flame to make the water boil and mix rigorously to combine. Ensure that the rice flour is completely wet and crumbly. Reduce the flame to bare minimum, close the lid and keep it closed for 5 minutes. Switch off.
- In a big flat plate, put this rice flour mixture. Allow to slightly cool, till your hand can touch. It shouldn’t go too cold, otherwise it will be difficult to handle. Keep some water in a bowl close by. Dip your hand in water and bring together the mixture to look like a dough. Start kneading. Knead for at least 10 minutes, occasionally dipping your hand in water. At the end of the kneading, you will get a non-sticky dough.
- Keep some oil in a small bowl near to you. Keep the extra 1 cup rice flour in another bowl as well. Take a wide plate or bowl and sprinkle some rice flour generously. Oil your hand well. Take a lime sized ball, make it into a log shape. Pinch from the top a tiny piece, roll and press to represent a button. Repeat till the log is done. Then take another lime sized ball and continue with the steps till the whole dough is exhausted. Keep oiling your hand occasionally if the dough feels sticky. After finishing each lime ball, make sure to sprinkle rice flour on top of the pidis so that it doesn’t stick to each other.
- Grind the coconut along with 1 cup of water in the blender. Strain through a sieve and reserve the coconut milk.
- In a large saucepan, add the 2 cups of water, ½ tsp cardamom powder, salt and the jiggery. Let the water boil and the jiggery to melt. Now add in the pidis. Cook till done, around 15 to 20 minutes on low flame. Keep stirring in between so that it doesn’t stick, but not too much that the pidis lose their shape. You will see that the mixture will start thickening.
- Now add the coconut milk and the dal and cook for a further 5 minutes or until thickened. Add the remaining cardamom powder, adjust the salt. Switch off.
- In a little saucepan, heat ghee, fry the shallots till brown. Pour into the prepared kadala pidi and mix well.
- Serve warm with a cup of chai. Oh, bliss!!!
- You may be aware there are two types of jiggery: the dark brown (chakkara) and the light brown (sharkara). If using the latter, which I used here, just directly add to the water to melt, as it does not have any residues. However, if using chakkara, melt it separately, sieve and then use. The color also will be darker if using chakkara.
- If you don’t like jiggery, then substitute with sufficient amount of sugar. The final product will be whitish.
- After using jiggery, if the sweetness is not enough, you can add sugar to your taste.
- You can make this without the chana dal, but then it would be called as “pidi curry”.