Sunday, September 15, 2013


3/4 cup fine semolina (chiroti rava)
1/2 cup all purpose flour (maida)
1 cup grated desiccated coconut
1/2-1 cup powdered jaggery/sugar
1/2 tsp cardamom powder

1) Mix semolina, maida, pinch of salt with sufficient water. Dough should be thicker than that for roti. Smear with a tbsp of oil. Cover and keep aside
2) For the filling, mix desiccated coconut with jaggery/sugar and cardamom powder. As I prefer a less sweet version, I used 1/2 cup of jaggery. Keep aside.
3) Take a small ball of dough and roll it into a thin circle. Cut it into a 7-8 cm circle(I used lid of a jar).
4) Place a Tbsp of filling slightly left of centre, fold over the right side onto the left to make a semicircle, with the filling inside.
5) Seal the sides. With a fork, crease the edges.
6) Do this for the rest of the dough. Keep aside.
7) Heat oil in a frying pan for deep frying (medium heat). Add the karigadabu and fry until golden brown.


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