Sajja pindi kobbari burelu (traditional foods)

Ingredients:

Sajja pindi                           -              1 cup

Jaggery                                 -              ½ cup

Rice flour                             -              2 tbls

Elachi                                     -              ¼ tbls

Graded coconut                     -              ¼ tbls

Preparation:

Keep oil ready for deep fry. Take a bowl add graded jiggery and water and keep it on the stove and boil it still the jaggery mixes in water. See it attains teega pakam and switch off the stove.

Take another bowl add sajja pindi, rice flour, graded coconut and elachi and mix it thoroughly. Now add the jaggery water in the bowl and mix it again to form dough. Now press this in the form of roti and deep fry to red color and serve hot.