Bobbatlu
Ingredients
125 gm chana dal
150 gm jaggery
250 gm maida
Refined oil, pinch of salt
½ tsp cardamom powder
1 tbsp ghee
Method
Cook chana dal with a cup of water in a pressure cooker till it becomes soft. Grind to a fine paste. Heat a pan and add the dal paste and jaggery and cook till they blend and form a lump so that you can prepare small balls. Add cardamom powder and a pinch of salt and mix well. Mix refined flour, pinch of salt, 2 tbsp oil and enough water to make a soft and sticky dough. Knead well. Grease hands with oil to knead the dough and take a small portion of dough and flatten it into a disc the size of your palm. Place a ball of the sweet lentil ball in the centre and draw the edges of the dough from all sides to cover it completely.
Gently flatten each ball carefully with your fingers to form a six inch diameter flat circular bobbatlu (grease hands while flattening). Fry on low flame on a hot griddle or tawa. Roast both sides till brown spots appear. Smear with ghee on both sides when done.
Ugadi Pachadi
Ingredients
20 gm chopped raw mango
A few neem flowers
½ of a chopped banana (optional)
10 gm grated coconut
50 gm jaggery
15 gm tamarind paste
5 gm chilli powder
Salt to taste
Method
Mix jaggery and tamarind paste in water and make a thin liquid. Add banana, raw mango, grated coconut and neem flowers. Add salt and chilli powder.
Serve chilled.
Kajjikayalu
Ingredients
A pinch of cardamom
10 cashew nuts
1 tbsp ghee
1 cup grated coconut fresh or dry
½ cup khoya
1 cup maida
Oil to fry
10 raisins
1 cup sooji
1 cup sugar
Water as required
Method
In a bowl, mix the maida and ghee, add little water and make a ball of dough. Heat ghee in a pan and sauté cashew nuts and raisins. Add sooji and grated coconut and sauté till it becomes golden brown. Add khoya, sugar, cardamom powder and mix well. Make thin puris from the dough and stuff each with a bit of the sooji mixture. Dampen the edges with water and fold them over. Heat oil and deep-fry the stuffed kajjikaya till golden brown.
Garelu
Ingredients
250 gm urad dal
50 gm chana dal
15 gm green chillies
5 gm curry leaves
10 gm coriander leaves
50 gm chopped onion
15 gm crushed black pepper
Oil to fry
Salt to taste
Method
Soak urad and chana dal overnight and grind to a coarse paste, ensure there is minimum water while you grind the dal. Add salt, green chilli paste, crushed black pepper and chopped curry leaves to the coarse paste.
Heat oil. Make palm sized flat patties and deep fry till crisp. Serve with coconut chutney and ginger chutney.
— Compiled by Priyanka Praveen
