This month ,Padma Rekha suggested this traditional recipe from Andra Pradesh for the Indian cooking challenge.This recipe is from her mom.It is a popular one in rural areas and made with bajra flour as the name suggests..
Since I had bajra at home, I powdered that and made this dessert. If you have bajra flour you can use it. The flour that I made at home was a little coarse hence the texture look a little different.
Makes 10 palm sized Sajja Boorelu
Bajra – 100 grams / 2/3 cup
Jaggery – 50 grams / 1/4 cup
Grated coconut – 2 tablespoon
Sesame seeds -2 tablespoons
Cardamom powder – a pinch
Hot water for mixing
Oil for deep frying.
Take the bajra in a blender jar and powder it. Sieve to remove grits.
Take the jaggery in a bowl. Add hot water till the jaggery just soaks.I used 1/4 cup.Mix well to dissolve.Let it cool.
Take the bajra flour in a bowl. Filter the jaggery water into the bowl and mix.
Add the sesame seeds, grated coconut and cardamom powder. Knead to a soft dough.Add a little water if needed. I did not add.
Pinch out a small ball and flatten it on a piece of plastic sheet that is moistened with a little water. You can also use a plantain leaf for this.
Heat oil in a pan and gently peel off of the pancake from the sheet and slowly drop into the oil.Cook on both side till it turns crisp and brown.Remove from heat.
Sajja Boorelu is ready to be served. Store the remaining ones in an air tight container.