Home » Sweets & Desserts » Poriappam


Roasted Pori ( powdered roughly ) – ¼ cup
Graed coconut – 1
Puzhungalari ( roasted and powdered) – ¼ cup
Jaggery – ½ kilo
Cardamom powder – ½ tea spoon
Egg – 1
Oil – to fry
Salt – as required

Method of preparation

Take the pachari , and grind it by adding salt, egg and required water. ( the batter should get the consistency of Idli batter). Take a thick bottom pan and add jaggery. Add little water and melt it to become syrup. Add the grated coconut into the jaggery syrup and mix. when the jaggery and grated coconut get mixed well , then add the powdered pori, roasted rice flour And cardamom powder and mix properly. Then remove it from the stove and make it into small balls . then dip it in the earlier prepared batter and fry it in the oil till it becomes golden colour

Comments are closed.