Here is the recipe...
Ingredients
Channadal
– 1 cup
Fine
Sooji (Coarse Powder) – 1/2 cup
All
Purpose Flour/ Maida – 1 ½ cups
Salt to
taste
Water as
required
Oil –
1/4 Cup
Jaggery
(crushed) – 1 ½ cups
Cardamom
– 4
Ghee as
required
Method
In a pan, dry roast channa dal for 2 to 3 min and soak it in water for at least 2 hours.
In a bowl add fine sooji, maida, salt, oil and water to make non sticky smooth and soft dough. Coat with 2 tsp of oil and rest covered for 30 min to an hour.
Then pressure cooks the dal, drain the water from dal and pressure cook with 1/2 cup of fresh water for 2 whistles.
And then immediately run the cooker under cold water to remove all the pressure quickly. Drain the excess water from dals.
Add cooked dal, jaggery, and cardamom to food processor/blender and blend to a paste without water. Set it covered. Make round shaped balls and keep them ready.
Take a small portion of dough. Spread the dough into 1 1/2 inch round circle on a parchment paper/Plastic Paper.
Stuff it with the jaggery dumpling and seal properly from all the sides. Flatten it a bit by greasing it with some oil and then roll into thin rotis.
Flip it gently on to the non stick pan and fry till golden brown on both sides. Use some ghee while frying. Serve immediately with ghee and milk.
In a pan, dry roast channa dal for 2 to 3 min and soak it in water for at least 2 hours.
In a bowl add fine sooji, maida, salt, oil and water to make non sticky smooth and soft dough. Coat with 2 tsp of oil and rest covered for 30 min to an hour.
Then pressure cooks the dal, drain the water from dal and pressure cook with 1/2 cup of fresh water for 2 whistles.
And then immediately run the cooker under cold water to remove all the pressure quickly. Drain the excess water from dals.
Add cooked dal, jaggery, and cardamom to food processor/blender and blend to a paste without water. Set it covered. Make round shaped balls and keep them ready.
Take a small portion of dough. Spread the dough into 1 1/2 inch round circle on a parchment paper/Plastic Paper.
Stuff it with the jaggery dumpling and seal properly from all the sides. Flatten it a bit by greasing it with some oil and then roll into thin rotis.
Flip it gently on to the non stick pan and fry till golden brown on both sides. Use some ghee while frying. Serve immediately with ghee and milk.
No comments:
Post a Comment