Sajja Boorelu ~ Andhra Special | How to Make Sajja Boorelu | Indian Cooking Challenge - January
Ingredients
- 500 gms Sajjala Pindi / Bajra Flour
- 200 gms Jaggery
- 50 gms Coconut grated
- 25 gms Sesame Seeds
- 1 tsp Cardamom Powder
- Water for mixing
- Cooking Oil for deep frying
Instructions
How to make the Bajra Fried Dumpling
- Add 1/2 cup water to jaggery and cook till the jaggery completely melts, strain and allow it to room temperature.
- In a big mixing bowl, take sajja pindi, grated coconut, sesame seeds cardamom powder and add jaggery water mix well now add required amount of water and make a soft dough.
- Take a banana leaf or a plastic cover apply a little ghee or cooking oil, take a big lemon size ball and press it in to a circle like puri (wet your fingers).
- Heat cooking oil in a deep frying pan drop this sajja boorelu in to hot oil and fry till golden.
- Store them in a air tight container.
Notes
Jaggery water and plain water that we use to make the dough that should be warm not hot water or cold water.
For Bajra flour / Sajja pindi, freshly grounded in the mixer will be a good choice other then store bought flour.
Since the fried pancakes will turn to dark brown colour, some add Sago while grinding the flour in the flour mil. It can't be ground when using our mixer jar.
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