Pottukadalai | Buy online | Health benefits | Nutrition values | Recipes
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On this page, you can understand What are the benefits of Pottukadalai? then, How to call pottukadalai in English? and then 5 attractive pottukadalai recipes.
- udacha kadalai in english Roasted Gram
- pottu kadalai in english Rasted bengal gram.
- பொட்டுக்கடலை in english Pottu kadalai.
Pottukadalai in English name Roasted Gram sometimes called Roasted Bengal Gram, Roasted Split Gram. In some places, people are called Chutney Dal, or Fried Channa.
Here, you can buy online, pottukadalai 1kg price at a wholesale rate. Free delivery is available only in Coimbatore.
7 magnified explanations of pottukadalai benefits
pottukadalai benefits in English
- A good diet for those who like to manage weight because it contains Low calories
- Roasted gram helps keep your hunger under control due to its rich source of fiber and protein.
- Better food for people who don’t eat meat or animal products, because Roasted gram great source of plant-based. protein.
- Pottukadalai content of fiber slows carb absorption. As a result, it can help to maintain healthy blood sugar levels.
- It may increase hemoglobin and maintain blood pressure because pottukadalai is highly packed with minerals.
- Helps to prevent fatigue and anemia due to its rich source of iron.
- When we eat pottukadalai mixed with jaggery, regulates the digestive organs. As a result, it prevents constipation.
pottukadalai nutrition facts
Serving Size – 164grams
- pottu kadalai calories : 269
- Protein: 14.5 grams
- Fat: 4 grams
- Carbs: 45 grams
- Fiber: 12.5 grams
- Manganese: 74% of the Daily Value (DV)
- Folate (vitamin B9): 71% of the DV
- Copper: 64% of the DV
- Iron: 26% of the DV
- Zinc: 23% of the DV
- Phosphorus: 22% of the DV
- Magnesium: 19% of the DV
- Thiamine: 16% of the DV
- Vitamin B6: 13% of the DV
- Selenium: 11% of the DV
- Potassium: 10% of the DV
5 tasty Pottukadalai Recipes
Making of pottukadalai laddu | Using jaggery for sweetener :
Firstly, we want to put a certain amount of jaggery in the pot, then pour water on it and mixed it well for dissolution. Now, heat that pot and continuously mix for fully dissolved and use a strainer to remove impurities. Pour the heated jaggery syrup into ghee coated pan. Then, heat the pan up to the thickness of the syrup. Attention here, take a morsel drop of hot syrup. Pour onto the water to check whether the syrup will dissolve or not. if not dissolved, roiling like a ball, it is the correct stage now switch off the flame.
Secondly, add pottukadalai to the jaggery syrup and mixed it well, try to make jaggery syrup coated on the roasted gram. Now, switch off the flame then spread the coated gram on ghee greased plate. After, cool down the gram-grained using a mixer jar until the fine powder.
Now, make the ball we can get pottukadalai laddu. Do you want in detail find here video link?
Traditional Indian Recipe | Pottukadalai English Roasted gram | Burfi
Pottukadalai urundai Recipe | Making easy steps:
Firstly, take 1 cup of roasted gram and dry roast it, because of crispy condition. set aside.
Secondly, make jaggery juice. for that, take a half cup of jaggery on the heated pan. heat it well now, it will be the liquid condition. After, looks brown color now add dry roasted gram and mixed it well. In a short span of time switch off the stove.
Thirdly, check with your hands if they can take hands. Now apply ghee to the center of the hand. Then, take a small amount of mixed jaggery, and roasted gram rolls it, and make a ball. Ball size as per your wish. now give me some time to fully cool. Our Pottukadalai urundai is ready to serve it.
It’s a healthy recipe and children like very much because it is sweet. So you can give them evening snacks.
Ingredients: Roasted gram – 1 cup, Jaggery – 1/2cup, Water – 1/4cup, Ghee – 1 tsp
Make a fine powder out of a quarter cup of roasted chana dal or Dalia (pottukadali). Half a cup of Dalia makes half a cup of flour. Place one cup of leveled rice flour in a sieve, along with the ground Dalia. Place a basin below the sieve and filter the beer particles out. Now add 1/4 tsp asafoetida, 1/2 tsp ajwain seeds, 1/2 tsp salt, 1 tbsp melted butter (do not add too much butter, or the dough will fall apart), and 3/4 cup water occasionally while kneading. In a dry pan, pour 2 to 4 cups powdered nut or coconut oil (kadai). Always use damp hands to grab the dough and load it into the idiyappam press, then squeeze. If the dough breaks, add additional water until it reaches the desired consistency. Using a wide ladle, squeeze the murukku (karandi). To test whether the oil is ready to fry, put a little piece of dough into it; if the dough floats, the oil is ready to fry. Now, carefully drop the squeezed muruku into the oil. Keep a perforated ladle separate for frying. Once the sizzling subsides, flip to the other side (do not cook for too long or it will solidify) Once the sizzling has subsided, the muruku may be removed and the excess oil drained using tissue paper. 11 muruku may be made from 1 cup of rice flour. Give it your best shot to eat and enjoy your food.
Making of pottukadalai chutney
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