Okkara
Ukkarai, also known as Okkarai, is a traditional South Indian sweet dish that is made during festivals and special occasions. It is particularly popular in the Tamil Nadu and Kerala regions of India. Ukkarai is made from roasted gram dal (chana dal), jaggery (unrefined sugar), and grated coconut
Can I use mixed Dal?
The different family has their own way of making Tirunelveli okkara. Some use a combination of Chana Dal and moong dal. I learned this recipe from my friend’s mom, she told me this version.
Can I skip roasting?
Roasting is a must. Few tips for roasting
use a wide-bottomed pan Roast in low flame Keep mixing and roast Roast till the dal turns aromatic. Avoid deep brown Immediately transfer to avoid further cooking
Should I soak in hot water?
Yes, it helps for fast soaking. Always soak till the dal turns soft press stage.
Why I didn’t saute the coconut?
Some saute coconut with cashews but I prefer doing this way.
Jaggery quantity
Always measure the jaggery proportional Dal + coconut total quantity. I prefer mild sweet puttu use 3/4 cup of jaggery. Adjust according to your taste.
How much water should I add for jaggery water?
The amount of water might vary depending on the jaggery you use. Avoid adding more water as it will affect the jaggery syrup consistency
How to check if the jaggery syrup turned “soft ball” stage?
After the jaggery syrup boils well (for around 5 mins) start checking the syrup. Take water in a bowl and add jaggery syrup 🌟The first stage - immerse in the water 🌟The second stage - syrups stay in the water but we can’t roll it 🌟The third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it) 🌟The fourth stage -syrup stays in the water and you can combine it into a firm ball.if you drop in the pan you will hear a tak sound. Avoid stone consistency
How to fix it if I cook jaggery syrup till stone consistency
Add a little water and boil for a few more minutes till you get softball consistency
Sand like puttu
Initially after adding dal crumble, puttu might look different but add ghee and mix on low- flame; puttu turns to a perfect sand-like texture as it cools.
Diwali okkarai puttu color
The color of the Vella puttu depends upon the color of the jaggery. If you are using pale color vellam puttu looks light brown
Indian sweet recipes
Jaggery based
Ingredient:
Soak dal
1/2 cup Chana dal water
Grind
1/4 cup coconut Little water
Jaggery water
3/4 cup jaggery 1/4 hot water
Roast cashews
1 tablespoon ghee 8 cashews
Kadalai paruppu Puttu
1 tablespoon sesame oil 1 tablespoon ghee + 1 teaspoon ghee 1/4 teaspoon cardamom powder
How to make tirunelveli ukkarai with step-by-step pictures
Saute and soak dal
first, dry roast Chana Dal on low flame till Dal turns aromatic and changes color
Turn off the stove and immediately transfer
Add hot water and soak for 2 hours, till they turn soft press stage
Grind Dal-coconut
Drain the water in a colander
Add coconut and grind with very little water
Roast cashews
Add ghee and saute cashews till turn golden brown; keep aside the cashews
Dal crumble
Retain the ghee Furthermore, add sesame oil to the same pan Add ground dal
Saute in low flame till the dal turns into no sticky soft crumble
Turn off the stove and transfer to a wide plate; cool
Prepare Jaggery water
Add jaggery and hot water to a microwave-safe bowl; microwave for 2 minutes
Filter and add jaggery water
Let the syrup boil well, add cardamom powder; mix well
jaggery syrup consistency
Take a little jaggery syrup in water First stage - immerse in the water Second stage - syrups stay in the water but we can’t roll it The third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it)
The fourth stage- syrup stays in the water and you can combine it into a firm ball. That is the consistency we are looking for. Avoid stone consistency
Prepare puttu
Turn down the flame to low add Dal crumble and mix well
Furthermore, add ghee and continue cooking
Cook for 30 seconds till puttu is well combined
Add roasted cashews and ghee and mix well; turn off the stove
