Difference between revisions of "Chyueeam"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of India|Cuisine of India]] |
'''Cheyeeam''' - deep-fried balls of ground chickpeas. | '''Cheyeeam''' - deep-fried balls of ground chickpeas. | ||
==Ingredients== | ==Ingredients== | ||
| − | * ½ kg [[ | + | * ½ kg [[Chickpea|kadalai paruppu]] (Bengal gram, small brown chickpeas) |
| − | * ½ kg [[ | + | * ½ kg [[Jaggery|vellam]] (jaggery, unrefined palm sugar) |
| − | * 10 [[ | + | * 10 [[Cardamom|elackai]] (elachi, cardamom pods) |
| − | * ½ kg [[ | + | * ½ kg [[Maida|maida mavu]] (refined wheat flour) |
* 1 litre [[cookbook:Oil|cooking oil]] | * 1 litre [[cookbook:Oil|cooking oil]] | ||
| − | * [[ | + | * [[Salt|salt]], to taste |
| − | * [[ | + | * [[Water|water]] for the maida dough |
==Procedure== | ==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! | # 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 [[ | + | # For pooranam, boil kadalai paruppu. This should take about 40 minutes in a pot, or about 9 minutes in a [[Pressure Cooking|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. | # 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. | # Make fine dough of maida with a little water, forming a dense consistency. Add salt as needed. | ||
# Soak pooranam balls in the maida dough. | # Soak pooranam balls in the maida dough. | ||
| − | # Pour the oil in a pan. After heating oil, add a few pooranam balls. [[ | + | # Pour the oil in a pan. After heating oil, add a few pooranam balls. [[Deep Fat Frying|Deep fry]] individually until golden. |
[[Category:Indian recipes|{{PAGENAME}}]] | [[Category:Indian recipes|{{PAGENAME}}]] | ||
[[Category:Vegan recipes|{{PAGENAME}}]] | [[Category:Vegan recipes|{{PAGENAME}}]] | ||
[[Category:Chickpea recipes|{{PAGENAME}}]] | [[Category:Chickpea recipes|{{PAGENAME}}]] | ||
Revision as of 17:31, 5 April 2012
| Chyueeam | |
|---|---|
| Category: | Indian recipes |
| Time: | soak: 8 hours prep: 20-50 minutes |
| Difficulty: |  |
| Cuisine of India
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.
