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INGREDIENTS: Makes appx 12-15
All purpose flour/Maida------------ 1 cup
Rice Flour----------------------------1 tsp
Sooji----------------------------------1 tsp
Channa dal---------------------------3/4 cup
Jaggery-------------------------------1-1/4 cup or less depending on the sweetness
Milk&water-------------------------- for mixing dough
Salt -----------------------------------pinch
Cardammon powder---------------- 1 tsp
Nut meg powder --------------------1/2 tsp
Oil ---------------------------------as required
Ghee------------------------------- as required
DIRECTIONS:
1.Mix both the flours,sooji,salt,1 tbp of oil and enough of water&milk.
2.Make a very soft pliable dough and set aside for 30mins.
3.Wash and soak channa dal in plenty of hot water for 30 mins.
4..Pressure cook dal till its soft but not broken.
5.Drain out the water,damp wet, let cool and grind to powder without any water.
6.Add jaggery to powdered dal and cook over medium-low flame.
7.Avoid burning the bottom of pan by mixing continiously.
8.The correct consistency is reached once the mixture gets thick & accumalates to middle leaving the sides . See that there are no lumps.
9..Cool down and add both powders and mix well .
10.Take the flour dough and knead well pouring 1 tbp of oil for 5 mins.This step gives extra softness to them.
12.Make small balls and roll out with rollpin.
13.Place dal & jaggery mixture (twice the size of flour ball) in the center.
14.Bring all edges from around to the centre & cover to make a tight ball.
15.Roll, using rice folour to dust, to a chappathi about 6” in diameter.
16.Heat a flat tava.
17.Roast this on medium heat. Flip it & roast the other side.
18.It will become golden coloured on both sides. .Remove & smear ghee
2 comments:
hi raaji
thanx for recipe.
actually i was unable to make perfect ones bcoz of flour mixture.but now i can make them really good
i really liked the way u presented the dishes .
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