Kajjikayalu
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Ingredients
| Ingredients | Quantity |
|---|---|
| Jaggary | 50g |
| Legumes | 50g |
| Dry Coconut | 50g |
| Saseme Seeds | 50g |
| All Purpose Flour | 100g |
| Oil | 50g |
Servings
| Serving | 15 Pieces |
|---|---|
| Preparation Time | 30 Mins |
| Cooking Time | 30 Mins |
Method
Dry roast Saseme seeds. Grind Jaggery, Coconut, Puffed chana dal and Saseme to a fine powder.
Mix purpose flour and water to prepare poori dough. Knead well till it becomes soft.Make small balls and put in wet cloth.
Take maida ball and do small poori. Poori middle should be thick and borders should be thin.
Put spoonful of powder in the middle of this. Do shapes for pooris by pressing corners.
Keep oil pan ready. Drop Kajjikayalu in the oil. Fry them in medium flame.
Recipe Tips
- It can be store for 10-15 days.
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