Panakam | Chalimidi vadapappu
Chalimidi vadapappu is a delicious dish which is enjoyed by the people of every age group. The recipe by parveen teaches how to make Chalimidi vadapappu step by step in detail. This makes it easy to cook Chalimidi vadapappu in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Chalimidi vadapappu at home. This amazing and mouthwatering Chalimidi vadapappu takes 01 hour for the preparation and no time for cooking. The aroma of this Chalimidi vadapappu is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chalimidi vadapappu is a good option for you. The flavour of Chalimidi vadapappu is palatable and you will enjoy each and every bite of this. Try this Chalimidi vadapappu and impress your family and friends.
Prep time
Total time
Ingredients (240 ml cup used)
for panakam
- 4 tbsp. Jaggery Grated
- 2 cups Water
- Pinch cardamom powder (1 large cardamom)
- Pinch dry ginger powder (or sonti/ saunt)
- Pinch pepper (coarsely crushed)
for Vadapappu
- ¼ cup moong dal (or pesara pappu)
For pachi chalimidi (naivedyam)
- ½ cup jaggery
- 1 cup Rice flour (even the store bought flour works fine)
- few tbsp. water
For pakam chalimidi
- ¼ cup ghee plus 1 tbsp
- ½ cup sugar
- ½ cup water
- 1 cup rice
- ¼ cup coconut pieces
- 2 pinches cardamom powder
How to make the recipe
Making panakam recipe
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Mix jaggery and water and stir till jaggery melts. Strain to remove impurities.
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Add cardamom, ginger powder and crushed pepper.
Making vadapappu
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Soak moong dal for one to 2 hours. Drain off the water completely.
Making pachi chalimidi
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Mix jaggery and rice flour well. Sprinkle little water and knead well to get a dough. Do not add too much water. Dough should hold shape.
Making pakam chalimidi (with ingredients below)
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Wash 1 cup rice well. Soak it overnight in enough water.
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Next morning, drain the water. Leave it in the colander until all the water is completely drained but the rice is still moist.
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Add the rice to a blender and make a very fine powder or flour.
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Sieve it using a very fine mess or sieve. Measure 1 cup of the flour for making chalimidi. Keep this ready. You will be left with little excess flour. You can use that for some other recipe.
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Roast ¼ cup chopped coconut pieces in ¼ plus 1 tbsp ghee till you get a nice aroma. The coconut pieces have to turn slightly golden in color. Set the pan aside with coconut and ghee together.
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Add half cup sugar along with half cup water to a large pot.
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Boil the mixture until it reaches a soft ball consistency. Drop a spoonful of syrup in a bowl of water, you must be able to make a ball.
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Immediately add ghee and coconut, give a quick stir. Move it away from the stove. Add cardamom powder.
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Add ¾ cup sieved rice flour. Mix well to remove lumps. You must be quick in doing this. Depending on the consistency, you may need to add more flour, about 2 to 4 tbsps. You will need to stop adding if you feel the mixture is too thick. The mixture has to be slightly runny, it will firm after cooling.
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Add another table spoon of ghee at the end. This prevents it looking dry like mine. Cool it thoroughly.
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Enjoy chalimidi with family and friends.
