Comments on: Toasted Rice Powder aka Pela Pindi

By: Melanie

Melanie — Sat, 26 Sep 2009 21:10:10 +0000

I look forward to trying this. What are the approximate proportions for each of the ingredients?

Thank you!

You’re welcome Melanie. It depends upon the quantity of toasted rice powder you use and the sweetness you want. So start adding jaggery/sugar in small quantities and increase it as needed.

By: jaya rawat

jaya rawat — Thu, 21 May 2009 16:30:43 +0000

hi madhuram!stumbled upon ur blog through sm foodblog.i tried ur recipe and it tasted great.i m happy to learn traditional sweets of south india as my knowledge is limited.

Thank you very much for trying it Jaya.

By: Vidya

Vidya — Mon, 26 Jan 2009 21:21:20 +0000

That does sound good.I am pretty sure she doesn’t know that method tho.Try the pagu/syrup with “pana vellam” maybe that works. Also I think you would have to make the pagu first and then add the rice flour. But you would know better.

I did try the paagu method. But did not get it right. Should try it a couple more times to find the ratio.

By: Vidya

Vidya — Fri, 23 Jan 2009 19:16:53 +0000

Hello,
I was so excited to read your writeup. My grandmother used to make pella pindi for us too when we got back from school. We used to love it. My grandma is 86 and a week or so ago when I visited her I got the recipe from her. Until now I hadn’t met a single person who knew about pella pindi and then I read your writeup mirroring my thoughts about my grandma and I had to leave a comment.My grandma would serve pella pindi another way too. she would mix it with sour buttermilk and add chilli powder and salt (like porridge). thanks for sharing the oven technique, I was going to make it myself.
Thanks,
Vidya

Thank you for taking the time to leave a comment Vidya. Even when I googled it earlier I was surprised that I did not find the result I expected, that’s why I blogged about it. This recipe is close to my heart and so I wanted to record it. The “ganji” type is new to me atleast. Maybe my grandmother would have known it too. Actually my maternal grandmother used to prepare it another way also. She used to melt jaggery, boil it and mix the toasted rice powder. It would look like “kali”. That used to be good too. I tried it but was not successful. I guess the water/jaggery/flour ratio is crucial. Unfortunately she is no more. If your grandmother happens to know that please write to me.

By: Bhargavi

Bhargavi — Tue, 24 Jun 2008 10:10:15 +0000

Wow tasty receipe…alternatively if u add dry coconut powder ,cardomom powder and jaggery syrup to the powdered rice it is known as ARIUNDA in Kerala…But your receipe sounds great….

By: Madhuram

Madhuram — Mon, 09 Jun 2008 03:41:15 +0000

Siri, thank you very much.

By: Siri

Siri — Thu, 05 Jun 2008 01:46:46 +0000

the undalu look yummy and delish Madhu.. remind me of the goodies, my grandmom used to make for me..

Siri

By: Madhuram

Madhuram — Wed, 04 Jun 2008 18:54:21 +0000

Ramya, welcome to my blog. My mother in law does the wheat flour version.

Hetal, congrats on the award and thank you for passing it to me.

Swati, tell me about it. I really don’t understand how selfless they can be.

Dee, we also make palakayalu. My husband’s favorite is the bella palakayalu.

Shweta, do try it and let me know if you liked it.

Ashaji, thank you very much. My husband clicked it.

By: Asha

Asha — Wed, 04 Jun 2008 11:29:49 +0000

Fabulous photo! So realistic, I can almost grab it!:))
I love the sweet, my grandmother makes something like this too.

By: Shweta

Shweta — Wed, 04 Jun 2008 04:55:53 +0000

I can’t believe my luck! Thanks so much for sharing this with me Madhu. I will use it wisely (I hope) This flour looks and smells so good! Can’t wait to make these laddoos Thanks again!