Monday, July 15, 2013


Time 15 min
For stuffing
Chana daal 1 cup
Jaggery 3/4 cup or more as per the taste
Cardamom / Velchi powder 1/2 tsp

Wheat flour 1 cup
Semolina 1 tsp
Oil 2 tsp
Water 1/2 cup
Salt to taste

Oil for frying

For dough
First prepare dough. Add oil, salt and water to the semolina and wheat flour. Then knead the dough. It should be not hard or soft. Keep it aside.
For stuffing preparation
Pressure cook chana daal for 4 whistles. After the lid is removed take daal in non stick pan. 
Switch on the flame. Then add grated jaggery and cardamom powder. Let jaggery melt. Mix well. It should not stick to pan. Your stuffing is ready.
Actual method
Now make 7-8 balls  of dough of 1 inch in size. Roll one ball with rolling pin round in shape for about 4 inch. Add stuffing at the center and then put half of on the remaining half portion of kadabu. Using fingers gently press at the corners. Follow the same procedure for remaining balls. Deep fry till golden brown in colour. Serve hot.

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