Difference between revisions of "Chyueeam"
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'''Cheyeeam''' - deep-fried balls of ground chickpeas. | '''Cheyeeam''' - deep-fried balls of ground chickpeas. | ||
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* 10 [[Cardamom|elackai]] (elachi, cardamom pods) | * 10 [[Cardamom|elackai]] (elachi, cardamom pods) | ||
* ½ kg [[Maida|maida mavu]] (refined wheat flour) | * ½ kg [[Maida|maida mavu]] (refined wheat flour) | ||
| − | * 1 litre [[ | + | * 1 litre [[Oil|cooking oil]] |
* [[Salt|salt]], to taste | * [[Salt|salt]], to taste | ||
* [[Water|water]] for the maida dough | * [[Water|water]] for the maida dough | ||
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# Pour the oil in a pan. After heating oil, add a few pooranam balls. [[Deep Fat Frying|Deep fry]] individually until golden. | # Pour the oil in a pan. After heating oil, add a few pooranam balls. [[Deep Fat Frying|Deep fry]] individually until golden. | ||
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
| − | [[Category:Vegan | + | |
| − | [[Category:Chickpea | + | [[Category:Vegan Recipes]] |
| + | [[Category:Chickpea Recipes]] | ||
Latest revision as of 14:34, 10 May 2012
| Chyueeam | |
|---|---|
| Category: | Indian recipes |
| Time: | soak: 8 hours prep: 20-50 minutes |
| Difficulty: |  |
Cheyeeam - deep-fried balls of ground chickpeas.
Ingredients
- ½ kg kadalai paruppu (Bengal gram, small brown chickpeas)
- ½ kg vellam (jaggery, unrefined palm sugar)
- 10 elackai (elachi, cardamom pods)
- ½ kg maida mavu (refined wheat flour)
- 1 litre cooking oil
- salt, to taste
- water for the maida dough
Procedure
- Soak kadalai paruppu in clean water for at least 8 hours. They will double in size, so allow extra water for them to soak up!
- For pooranam, boil kadalai paruppu. This should take about 40 minutes in a pot, or about 9 minutes in a pressure cooker (plus 10 minutes to depressurise).
- Grind boiled kadalai paruppu with the jaggery and elachi, without adding any water, making a dough. Make small balls with the dough.
- Make fine dough of maida with a little water, forming a dense consistency. Add salt as needed.
- Soak pooranam balls in the maida dough.
- Pour the oil in a pan. After heating oil, add a few pooranam balls. Deep fry individually until golden.
