Orid Flour

ORID FLOUR

Orid flour comes with 100% Orid and it is a convenient way to prepare your meals rich in nutritions. Eat good and keep your family healthy.

PURPOSE : Orid Flour can be used to make Puris and Chapattis by mixing with wheat flour. It can be also used to prepare Dhosa and Uttappams. The flour can be added to purees and soups to improve the protein content of the recipe.

Available Packing

10 Kg	BULK PACK
20 Kg

BAGS	PACKETS
10 Kg	500 gms x 20 units
20 Kg	500 gmsx 40 units

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Jangiri

Vada

Jangiri

Jangiri is a sugar coated funnel-like sweet. Jangiri is also known as Imarti in Hindi. It has alternative names including Amriti, Omriti, Jahangir and Emarti. This difference in the names is due to its existence in different regions of India. This sugary, fried delight originated in Northern India during the Mughal era. However, the name Jangiri or Jangri was given by people in Kerala. Jangiri or imarti is often confused with Jalebi majorly because they both are look alike. Both are equally popular and make a super combination with rabri. However, there are a few things that make them completely different from each other.

Ingredients

P.J.T Orid flour
Whole white urad dal/Muzhu ulutham paruppu – 3/4 cup
Orange food colour – 1/2 pinch
Salt – A pinchFor Sugar syrup

Sugar – 3/4 cup
water – Just to immerse the sugar
Lemon juice – 1/2 tsp
Rose essence – 4 drops

Preparation:

Soak urad dal for 2 hrs and grind with very little water as we do for grinding vadas.
Mix a pinch of salt,food colour and Orid flour(if desired) and mix well.
Heat the sugar with water just to immerse it and after it starts boiling, let it boil for 3-4 minutes. One string consistency will be right for this, but just when a string starts to form is enough.
Add lemon juice, food colour and lastly essence and mix well and switch off the stove. Take a zip lock cover and make a hole with a thin nail as shown in the picture.The hole should be very tiny.
Then heat a broad, flat bottomed pan(keep the flame in low) with only little oil say 1 inch depth.
The oil should not get fully heated, when it starts forming small,small bubbles in the bottom, then draw jangris in the oil,repeat the same to make many.
Once the jangris gets cooked and becomes light,turn over and cook till crisp and then take out carefully and transfer to the sugar syrup.
Dunk the fried jangris in hot sugar syrup for 1-2 minutes (if in two syrups, then first in thin syrup for a minute, secondly in thick syrup) and take out carefully and arrange it a plate.Give a 1/2 hour standing time.

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Vada

Orid Vada

While most people choose to have medu vadas in the morning, many love to binge on it as snacks in the evening. You can also create your own variations and combinations to accompany the vada. Traditionally, it is teamed up with sambhar and coconut chutney; however, you can also choose to savor it with a dash of slightly sweet, whipped curd. According to Dietitian Sheela Seharawat, one of the best Indian snacks or breakfast options is medu vada. It consists of black lentils, which are the richest source of protein and vitamin B. It is full of iron, folic acid, calcium, magnesium and potassium. It makes the best substitute for vegetarians who don’t eat meat and fish. She says, “It is the best way to keep your digestion in order.

Ingredients

P.J.TOrid flour/Urad dal – 2 cups.
Ginger – 1 inch piece ( chopped )
Fresh coconut – 1 inch piece ( cut into thin slices )

Green chili – 1 ( chopped )
Salt to taste.
Oil for frying.

Preparation

Wash and soak the dals in 2 cups of water for 3 to 4 hours minimum.
Drain the water and grind the dal along with green chilli adding little water at a time until you get the light and fluffy dough.( You can use the wet grinder for this).
Transfer this batter to the bowl, add chopped cilantro, curry leaves, crushed pepper. Ginger and salt. Mix it well using the hand, It helps to get the light and fluffy batter.
Heat the oil required to fry the vade in a pan on medium heat.
Once the oil is hot enough, wet the hands with, take a 2 to3 TBSP of the vada batter ( or small ball size) make the whole in the center using the thumb, and put this in the hot oil.
Add more, depending on the amount of oil you are using for frying.
Fry the vade until it turns golden brown on both sides. Remove it from the oil onto a paper towel or colander.
Repeat the same procedure with the remaining batter. Make sure to wet your hand for making the vade shape.
Enjoy hot Vada with chutney or sambar or Rasam.

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