Dry roast the channa dal and moong dal in a pan for 2 mins(be careful not to burn this) Soak it in water for 3 hours.
Drain the water and grind this into a smooth paste .Just add 1 tblsp of water while grinding.
Grease idli plates with ghee and transfer the ground dal to this and steam this for 12 mins.
After steaming, break it into pieces and once it is cool, pulse it in a mixer to get a make it into fine pieces.
In a pan put the jaggery and add 2 tblsp of water to this. Dissolve the jaggery.
Filter the impurities if any. Keep the flame low. Let the jaggery melt and comes to 1 string consistency. You can check this by taking the jaggery syrup between the thumb and the index finger.
When it reaches this stage , add the ground dal to this and mix it nicely. Add few tsp of ghee in the middle also while cooking.
Cook in a medium flame,till it becomes soft and reaches a puttu or usili consistency. The consistency should be like a beach sand. At the same time it should be soft. It took 15 mins for me to reach this stage. Fry cashews in ghee and garnish the okkarai with cashews. Mix well.
Enjoy this as it is. Though this may sound weird my mom and grandma will eat this as an accompaniment for CURD RICE.
Note: Channa dal 1/2 cup Moong dal 2 tblsp Jaggery 1/2 cup + 2tblsp * Cashew nuts few Ghee 2 tblsp *Add 2 tblsp extra only if you are adding moong dal Video of okkarai recipe Method: If you want you can link this recipe to my Diwali Event. CHECK OUT My DIWALI Event and Recipes100 Friends/Followers & GIVEAWAY Ongoing Event – CC-What’s For Friday Dinner?? Cheers,UmaMy Kitchen Experiments Richa @ Hobby And More Food Blog
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