Pappu bakshalu

June 15, 2008 at 4:40 pm 1 comment

Chana dal : 1 cup
Cordamom : 2
Jaggery : 1 cup
Peni ravva or sooji ravva : 1 cup
Maida : !/2 cup
Vegetable oil : optional

Preparation :

1. Cook chana dal in a pressure cooker with 2 to 21/2 cups of water. Cook for 3 whistles. After cooling remove the water. Take cooked chana dal, jaggery and cardamom in a jar and grind it in to smooth paste. Mix well and make dough in to lemon size balls.

2. Take sooji ravva or peni ravva, maida, pinch of salt, some oil in a bowl and mix well. Add requiring water to make dough. ( Make dough a bit loose ). Mix 1 table spoon vegetable oil in the mix and keep the prepared dough aside for one hour.

3. Take maida dough and make in to lemon size ball, press on the thick plastic paper base and grease it with oil and press it to small size poori, put the pappu batter ball in the middle of the poori to make round shape.Press them with palm to make big poori size round shape.

4. Pre heat skillet or pan and grease it with 1 tsp oil, put the pappu batter poori, when it gets a little brown spray the oil and fry it on the other side. Put some poppy seeds on the upper side of the baksham.

Serve with hot or cool. It is very tasty indian sweet. Special sweet for Dasara, ugadi, srirama navami.


Entry filed under: Sweets. Tags: , , .

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