Ari n ellu unda

Healthy yummy snack bites…

Yumm yumm…the aroma of roasted rice and sesame seeds(ellu) coming from the kitchen, something that makes me salivate every time. Nothing could beat this delicious traditional home made Ari n ellu unda.

Made only with rice, or as a combination of rice and cashews, or as in this recipe – a combination of rice and ellu. Here’s the recipe for healthy, yummilicious Ari n ellu unda for that perfect snack break.

Yet another example for “how the simplest of ingredients could yield the yummiest result.”

Ari n ellu unda recipe:

Ingredients:
(Have taken 1cup=250 ml)

  • Boiled rice – 4 cups
  • Ellu (black sesame seeds) – 1 cup
  • Coconut – 2 nos.
  • Jaggery – 200 gms.

Method:

  • Clean the rice under running water and spread over a clean surface to dry.
  • Roast the cleaned rice over a low to medium flame in a non-stick pan.
  • Dry roast till all the water evaporates and the rice starts to crackle.
  • When all the rice has crackled and the rice has changed colour to light brown, add sesame seeds.
  • Roast till all the sesame seeds crackle, and further roast for 5 more minutes.
  • Take the pan off heat and keep the rice aside till it’s slightly warm and not completely reached room temperature.
  • Transfer the rice to a mixer jar and grind to a fine powder.
  • Transfer the rice powder to a bowl.
  • Now take a small amount of jaggery in the mixer jar and add little coconut to this. Pulse this mix.
  • Add a little rice powder to this and pulse the same way till a sticky shapeable mass is obtained. Transfer onto a plane.
  • Continue this process till all the jaggery, coconut and rice powder is used up.
  • Transfer this onto a plate.
  • Make roundels and serve.

Note:

  • The rice powder, coconut and jaggery mix shouldn’t be ground finely in the mixer. It should just be pulsed to get a lumpy mass that could be made into roundels.
  • The rice powder could be made beforehand and stored in an airtight container for a very long time. There is no need to refrigerate.

Recipe steps:

  1. Roast the cleaned rice over a low to medium flame in a non-stick pan. Dry roast till all the water evaporates and the rice starts to crackle.
  2. Ari n ellu undaWhen the colour changes uniformly to light brown, add the sesame seeds.
  3. Ari n ellu undaAri n ellu undaRoast till all the sesame seeds crackle, and further roast for 5 more minutes.
  4. Ari n ellu undaAri n ellu undaTake the pan off heat and keep the rice aside till it’s slightly warm and not completely reached room temperature.
  5. Ari n ellu undaTransfer the warm rice to a mixer jar and grind to a fine powder. Transfer the rice powder to a bowl.
  6. Ari n ellu undaAri n ellu undaNow take a small portion of the jaggery in the mixer jar and add coconut to this. Pulse this mix.
  7. Ari n ellu undaAri n ellu undaAri n ellu undaAdd little rice powder to this and pulse the mix in the jar till it forms a sticky mass. Remove on to a plate.
  8. Ari n ellu undaAri n ellu undaContinue this process by adding the remaining jaggery, coconut and rice powder little by little and pulsing the same way till a sticky shapeable mass is obtained. Transfer this onto a plate.
  9. Ari n ellu undaMake roundels and serve.
    Ari n ellu unda
 

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