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Karigadubu (Fried Sweet Dumplings)

 It is that time of the year when we make the most sweet items . Shravana Maasa , the first of the four Chaturmasa is considered very auspicious and we perform Pooja to the  Dieties with all our devotion and excitement. Karigadubu means fried kadubu ( sweet dumplings made with Chana dal and Jaggery stuffed in Wheat flour dough and deep fried) . It is a mandatory sweet to make on special occasions like Varamahalakshmi Vratam, Shravan Shukravara Pooja, Shravan Gauri pooja.  Ingredients:  For the stuffing:( Hoorana) Chana Dal 1 cup Toor dal 1/2 cup Jaggery 3/4 -1 cup Cardamom powder  Camphor powder a small pinch For the dough: Wheat flour 1 cup Oil 1 tbsp Sugar 1 tsp Salt a pinch For Sathi : Rice flour 2 tbsp Ghee 1 tbsp For Frying: Oil  INSTRUCTION: 1 Thoroughly wash Chana Dal and Toor dal 3 times and add enough water to that bowl to let the dals soak for 2-3 hours. This will help the dals to cook easily. 2.For the Dough : 👉🏻Take rice flour and ghee in a mixing bowl and keep rubbing th
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Bhagar / Varicha Bhaat /Barnyard millet Khichdi recipe



Happy Shravan Somvar to everyone celebrating😊🙏🎉🎉 We usually fast on all the Shravan Somvaar’s till evening & offer Naivedyam to Lord Shiva at night & break the fast. So Bhagar is one such traditional Maharashtrian fasting  recipe made using barnyard millet that I made yesterday.



INGREDIENTS:

Barnyard Millet 2 cups

Potato cubed 1 large

Green chillies 3-4 

Peanuts 1/4 cup (Roasted & powdered)

Ghee 1-2 tbsp

Jeera 1 tsp

Asafoetida 1 pinch

Salt to taste

Sugar to taste

Water 4-5 cups

Coriander leaves 

Lemon juice 1 tbsp

INSTRUCTION:

1. In a pan, Dry roast Barnyard millet on low flame for 2 minutes.Keep aside.

2. Heat the same pan, add ghee, jeera seeds, chopped green chillies, Cubed potatoes, asafoetida crushed peanuts, and saute well on low flame till potatoes are fried and cooked.

3.Add water and let it come to a boil. Add salt & sugar to taste.

4.Once it starts boiling, add the barnyard millet & mix well. Cover & let it cook for 4-5 minutes till the millet is cooked and soaks water.

5. Add lemon juice, coriander leaves and mix well. 

6.Serve hot with Raita or plain curd.



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