Let us kickstart this year with a post from a guest writer, Ms. Roobini. She brings to you a less heard of recipe in Chennai, but that which is very famous in Tirunelveli – Simili.
Here is Roobini’s Simili recipe:
Simili – don’t muse about the simile/metaphor of English classes. Simili is a dish made of ragi, peanut and jaggery; and for those who don’t know Tamil, urundai = laddu = ball-like. I am eager to share with you all, this recipe that I learnt from my grandmother.
- Preparation time :15 mins
- Cooking time : 10 mins
- Total time : 25 mins
- 1 cup ragi flour, sprouted or plain
- ¼ cup peanuts
- 4 green cardamoms
- 150 grams of jaggery/to taste
- Hot water as required
- Add hot water to ragi flour, mix and make into a smooth dough.
- Divide the dough into equal balls and flatten the balls into adai.
- Cook the adai on both sides using a tava/pan and then allow it to cool.
- Tear the ragi adai into small pieces and pulse them in a mixer, till they crumble into a powder.
- Dry roast peanuts, cool, remove the skin.
- Powder together peanuts and cardamoms. (You can even powder each of these separately if doing in large quantity).
- Grate or powder jaggery.
Making a Simili
- In a large bowl mix the crumbled ragi adai, jaggery, peanut powder and cardamom powder.
- Blend for about 1 to 2 minutes. If needed add melted warm ghee to the mix.
- Make balls while the mix is still warm.
- Delicious Simili Urundais are ready to tingle your palate.
This dish is a low-cost, healthy snack that is rich in iron(ragi, jaggery), calcium(ragi) and protein(peanuts) and is suitable for all age groups. Some also add roasted sesame seeds to the mix, which further enriches the dish with iron-protein and makes it tastier.
The author, Ms Roobini has completed her under-graduation in Clinical Nutrition and Dietetics. She is currently pursuing her Masters in Dietetics and Food Service Management. Watching various cookery programmes and trying her hand at new dishes is her hobby.