Sajja Boorelu | Deep Fried Bajra Pancakes From Andra Pradesh

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.

I used:
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.