Sajja boorelu

Sajja boorelu this is one of the oldest traditional recipe from Andhra cuisine. Specially south regions of Andhra pradesh, people use bajra and sorghum in the place of rice. In my childhood we use to get this millets fresh bach in Sankranthi season. We use to have sorgham as pridge and my mother used to make rotis with sorgham flour. And  the other millet bajra, my grand mother used to make sajja boorelu. Specially for Sankranthi sajja boorelu, Ariselu, chekralu are must snacks at home, along with these snacks we kids enjoy regupandlu (Indian wild berrys) and sugar cane. Some times my grand mothe used to make regu vadalu (sundried pappad with Indian wild berries)
                                                                  Sajja boorelu is the recipe for this month ICC........ 


Lets check the recipe.......

Sajja pindi ---   500 gms

Jaggery  ----  200 gms grated

Grated coconut  ---  50 gms

Sesame seeds  ---  25 gms

Cardamom powder  ---  1 tea sp

Water for kneading the dough

Oil for deep frying.

METHOD:-

1. Add 1/2 cup water to jaggery and cook till jaggery completely melts, strain and allow it to cool till room temperature.

2. In a big mixing bowl take sajjapindi, grated coconut, sesame seeds, cardamom powder, add jaggery water to the flour mix well.

3. Now add little by little water and make a soft dough(just mix amd make a dough don't over knead the dough).

4. Take a banana leaf or a plastic cover apply a little ghee, take a big lemon size ball and press it in to a circle like a small puri (wet your fingers).

5. Heat oil in a deep frying pan, drop this sajja boorelu in to the hot oil and fry till golden

Store them in a air tight container.

Note:-- Jaggery water and water that we use for making the dough that should be warm not hot or cold water.

For Sajja pindi freshly ground flour in the mixee or in the mill will be good choice other then store brought flour.  

When we are making the boorelu with sajja pindi they turn in to dark brown color some people don't like that color so they add a little bit of saggu biyyam (sago) to the sajjalu  and grind in to a powder this will done in the mill we can not do this in the blender or mixee.