Parappu Payasam
Top Rated Recipe
Key Details:
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prep time: 5 minutes
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Cook time: 35 minutes
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Difficulty Level: Easy
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Course: Mithai
Cuisine: Roman
Key Ingredients:
Split skinless green gram (dhuli moong dal)
Jaggery
Coconut milk
Cashewnuts
Green cardamom powder
About Parappu Payasam
Table of Contents
Moong dal kheer
cooked in South Indian style
- Split skinless green gram (dhuli moong dal) 1 cup
- Jaggery 1½ cups
- Coconut milk 1 cup
- Ghee 1 tbsp
Step 1. Dry roast the split green gram in a non-stick pan till they get lightly coloured.
Step 2. Transfer it into a pressure cooker, add 2½ cups water and cook under pressure till 2 whistles are given out.
Read MoreIngredients
- Split skinless green gram (dhuli moong dal) 1 cup
- Jaggery 1½ cups
- Coconut milk 1 cup
- Ghee 1 tbsp
- Cashewnuts, chopped 2 tbsps
- Green cardamom powder 1 tsp
How to Make Parappu Payasam (Stepwise Photos)
Method
- Dry roast the split green gram in a non-stick pan till they get lightly coloured.
- Transfer it into a pressure cooker, add 2½ cups water and cook under pressure till 2 whistles are given out.
- Take the grated jaggery in a deep non-stick pan, add ½ cup water and cook on low heat till the jaggery dissolves completely and the mixture comes to a boil.
- Blend the cooked green gram with a hand blender, add 1 ltr water and keep blending till well mixed. Add this to the jaggery syrup and mix well and cook on low heat till the mixture comes to a boil again. Let it simmer for about 5 minutes
- And coconut milk and mix slowly so that there no lumps left. Take the pan off the heat.
- Heat ghee in a small non-stick pan, add cashewnuts and saute till golden. Add to the payasam and mix. Add green cardamom powder and mix well.
- Transfer into a serving bowl and serve hot or warm.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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