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Paruppu Poli Recipe

July 29, 2010 By: admin Category: Festives & Sweets No Comments →

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Paruppu Poli

Paruppu Poli


Channa dhal – 1 cup

Jaggery – 3/4 cup

Grated coconut – 2 tsp

cardamom powder – 1/2 tsp

Maida – 1 cup

turmeric powder – a pinch

Salt – a pinch

water – little

Oil – as required


1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.

2. Cook the channa dhal and remove off the excess water.

3. Grind cooked channa dhal, jaggery, coconut and cardamom. Do not add water while grinding.

4. Add 1 tsp ghee to frying pan and add the ground paste and allow it to thicken.

5. Prepare medium sized balls with the grounded mixture after it cools down. Stuffing is ready.

6. Take a clean plastic sheet or plantain leaf and grease it with oil.

7. Make small balls with the maida dough and keep each one in the leaf and flatten it a bit and keep the stuffing.

8. Properly close the maida and flatten again using hand. (just like thin poories but little small in size)

9. Cook them in a tawa adding ghee and oil. Cook until they are cooked on both sides.(again like chappathi)

Dhal poli or paruppu poli is ready. Add ghee while serving.

Spicy Masala Sambar Recipe

July 06, 2010 By: admin Category: Sambar/Gravy 1 Comment →


Toor dhal – 2 cups

Any vegetable suitable for sambar–I have taken ladysfinger

Tamarind – small lemon size

Salt – to taste

Spicy Masala Sambar

Spicy Masala Sambar

Masala Items:

Channa dhal or kadalai parupu – 2 tsp

Dhaniya or coriander seeds – 3 tsp

Dry Red chili – 4-5

Toor dhal – 1/2 tsp

Pepper – 3-4 nos

Fenugreek – 1/4 tsp

Tomato – 1 medium size

Onion – 1 medium size

Grated Coconut – 5 tsp

Oil – 2 tsp


Oil – 1 tsp

Mustard – 2 tsp

Curry leaves


1. Cook and keep aside the toor dhal.

2. Fry all the masala items (excluding coconut) together for few mins in low flame allowing the onions to turn pink and the dhal to turn golden brown.

3. Allow the fried items to cool down and get them grinded along with coconut to a fine paste.

4. Extract tamarind juice and add the masala paste and add required salt.

5. Since i have taken ladysfinger, I have fried it in little oil and added it to the tamarind masala gravy.

6. Allow the mixture to boil well.

7. Keep the cooked toor dhal ready and add it when the mixture starts thickening.

8. Allow it to boil and season it with the seasoning ingredients.

9. If you like, you can add a small piece of jaggery for enhancing the taste.

Spicy and tasty masala sambar is a nice combination with rice.

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