Raagi Dosai (Sweet)

Ingredients : ( For Sweet )

Coconut - 1 tbs (shreded)

Raagi flour - 1 cup

Jaggery - 1 cup (shreded) 

Cardamom - 4 nos (powdered)

Salt - a pinch 

Oil - 2 tbs

Ghee -2 tbs

 Method:


 In a pan melt the shreded jaggery in a cup of water at medium heat and filter it.

After that jaggery water becomes cool add raagi flour , shreded coconut,

salt and cardamom powder, stir well like dosa batter.

If the jaggery water is insufficient add some ordinary water to make batter.

Melt the ghee and mix it with oil.

In a non stick pan pour the batter and put oil and ghee mixture around the dosai.

After cook one side and turn it to the other side and now also pour the ghee mixture.

Now the  delicious and iron rich dosai is ready to serve. Side dish is not needed.

Ellu (Seasame) Urundai

         

Dear All My Blogger Friends ,  

My Hearty Wishes and Happy Vinayaga Chathurthi ! ! ! 

I 'll Pray To Ganesha , May God Always With You All

and  Always keep in mind of all your Prayers Friends.......                                                                                     

Ingredients : 

 Black Seasame Seeds - 100 gms

Groundnut - 1oo gms

Grated jaggery - 3 Tbs

Method:


Take a dry pan and roast the sesame seeds and ground nut separately 

until you get the nice aroma from them. Seasame will also start to crackle.

Set aside to cool. Grate 3 tbsp of jaggery and keep aside 

In a mixer give three or more stirs of dry roasted items and  

add the grated jaggery and give it a quick spin

The resulting aroma is very pleasant and sweet

Transfer contents to a plate and make little balls with your hands.

The oil eminated from the sesame and from the ground nuts and the

slight warmth itself assists in the shaping of the balls.

Ground Nut Balls

Ingredients :


Groundnut – 4 cups(roasted)

Jaggery – 3 cup

Cardamom – 6 nos (powdered)

Method :

Dry roast the groundnut in a heavy bottomed pan, till it gives out a nice aroma.

Rub the groundnuts well with your palm to remove the skin.

Remove the skin completely.

In a heavy bottomed pan, grate the jaggery, add 1/2 cup of water and boil on a medium flame.

Boil till the syrup reaches double thread consistency.

To check thickness , pour a spoonful of syrup into a cup of cold water.

If it forms a ball the syrup is ready.

Remove the syrup from the stove. Mix the groundnut with the syrup.

Allow it to cool for around 10 minutes.

Shape into balls using a little rice flour , so that the syrup does not stick to your hands.