Tag Archives: Jaggery

Rice Flour Appalu

21 Dec

Biyyam Pindi Appalu.

Rice flour is made into soft dough using jaggery water. The dough is divided into sections and each section is formed into disk. The prepared rice flour disks are deep fried in oil till golden brown in color. Serve rice flour appalu warm or cold.
Makes: around 8 Rice Flour Appalu.


Rice Flour 1 Cup
Wheat Flour 1/4 Cup
Jaggery (grated) 1 1/4 Cup
Green Cardamom Powder a big pinch
Sesame Seeds 1 Tbsp
Oil for Deep Frying

Method of preparation:

Soak jaggery in few tablespoons of water and keep aside.
In a mixing bowl, mix together rice flour, wheat flour, jaggery water, cardamom powder, sesame seeds into soft dough using as little water as possible.
Divide the dough into sections with each section the size of lemon.
Form soft ball out of each section and press the ball carefully to flatten it into somewhat thick disc.
Use wet fingers if the dough keeps sticking to the palm.
Repeat the same with remaining sections and keep aside.

Heat oil in a deep frying pan on medium low heat.
Slowly drop the rice flour discs into hot oil and fry on both sides until golden brown in color and until cooked.
Remove onto absorbent paper and repeat the same with any remaining rice flour discs.
Store tight in a jar and they stay fresh for couple of weeks.
Serve rice flour appalu warm or cold.
Notes: Make sure not to over fry the rice flour appalu. Don’t increase the heat while frying the appalu.

Suggestions: If appalu is not fried properly, put it back on heat on medium low heat and fry again till done. If the appalu is breaking up once added to the oil, add a tbsp or so of rice flour to the dough to adjust. If the appalu is hard, add a few tablespoons of grated jaggery to the dough to adjust.
Variations: Check other sweets recipes here.
Other Names: Rice Flour Appalu.

Jaggery Boondi Chikki

14 Dec

Bellam Boondi Acchu.

Boondi is prepared with besan/ gram flour. Then jaggery is dissolved in water and made into a thick syrup. The freshly prepared boondi is then soaked in jaggery syrup and let it harden. Store boondi chikki in refrigerator to extend the shelf life and serve it as desired.
Makes: around 2 Servings of Boondi Chikki.


Besan/ Senagapindi 1 Cup
Water 3/4 Cup app.
Soda-bi-carb a small pinch
Oil for deep frying
Jaggery 1 Cup
Cardamom Powder a big Pinch
Ghee 1/4 tsp

Method of preparation:

Grease a small dish with few drops of ghee and keep aside.
Crush the jaggery into small pieces and keep aside.
In a bowl, mix besan, soda-bi-carb and water together into smooth batter without any lumps.

Heat oil in a wok on medium high heat.
Use a perforated spoon to shield the oil.
Pour the batter onto the perforated spoon one spoon at a time.
Make sure to tap the perforated spoon to let the batter fall through the holes.
Stop when the wok is filled with boondi, let them turn little crisp but not brown.
Immediately remove the boondi onto absorbent paper with the help of a skimmer before they turn brown.
Repeat the process until all the besan batter is finished.
Let the boondi cool completely to room temperature.

Heat around half a cup of water in a sauce pan, add jaggery,ghee and cardamom powder.
Let the jaggery dissolve completely and the let the syrup thicken.
Test the syrup by pouring a little bit into a small bowl full of water.
If the syrup forms almost a hard ball, remove the syrup from heat.
Stir in prepared boondi to let the jaggery syrup coat the boondi and pour the boondi onto a greased disk.
Let the boondi come to room temperature and cut it into pieces.
Store tight in a jar and serve boondi chikki as desired.
Notes: Make sure boondi is not over fried.

Suggestions: If boondi is over fried, make spicy boondi as shown here.
Variations: You can check other recipes with boondi here.
Other Names: Boondi Chikki, Bellam Boondi.

Peanuts Jaggery Burfi

12 Aug

Peanut Jaggery Burfi.

Peanuts are ground into fine powder and sesame seeds are toasted till golden brown. Jaggery is made into thick syrup and the peanuts powder is mixed in to form a thick gooey mixture. The mixture is then poured into greased plate and cut into pieces once the mixture is cooled off. Serve peanut jaggery burfi as required.
Makes: around 15 pieces of Peanuts Jaggery Burfi.


Roasted Peanuts 2 Cups
Jaggery 2 1/2 Cups
Sesame Seeds 4 Tbsps
Ghee 1/2 tsp

Method of preparation:

Grate the jaggery or mash into small pieces and keep aside.
Toast the sesame seeds in a heavy bottomed pan on low heat till they turn light brown.
Grind sesame seeds into fine powder using a grinder.
Grease a glass dish with few drops of ghee.
Sprinkle a tbsp of the sesame seeds on the greased dish.

Heat ghee in a nonstick pan, add mashed jaggery and quarter cup of water.
Cook till jaggery is completely melted and the syrup thickens.
When a tsp of jaggery syrup forms a medium hard ball when poured into water, remove the pan from heat.
Stir in ground peanuts powder and remaining sesame seeds.
Mix well to form a thick peanuts mixture and pour into greased dish.
Tap the dish couple of times and leave aside for atleast half an hour.
Then cut the peanut jaggery mixture into small squares of app. half inch thick.
Store the peanut jagger burfi in a clean jar and serve when necessary.
Notes: Make sure to get the jaggery syrup right.

Suggestions: If jaggery syrup is not hardened enough, put the mixture back on heat and cook on medium flame for couple of seconds to harden it. If the jaggery is over hardened while cooking the syrup, add a tbsp of water to soften up.
Variations: Add few tablespoons of ground cashews powder to the jaggery syrup along with peanuts powder if you wish.
Other Names: Peanuts Jaggery Burfi.

Tasty Ginger Chutney

29 Mar

Allam Pachadi.

Ginger is peeled and chopped up. It is then ground into paste along with green chiles, tamarind and jaggery. This chutney is condensed with huge flavors. So use sparingly. Serve tasty ginger chutney with idly, dosa, utappam, etc…
Makes: around 1/2 Cup of Tasty Ginger Chutney.


Ginger 6 – 8 inch Piece
Green Chiles 2 – 3
Jaggery 2 – 3 inch Block
Tamarind 5 inch Piece
Salt to taste
Oil 1 tsp

Method of preparation:

Soak tamarind in little bit of hot water for sometime.
Peel, wash and roughly chop ginger.
Remove stems, wash and slice the green chiles.
Mash jaggery to make it easier for grinder to grind.

Heat oil in a pan on medium heat, add green chiles.
Fry for couple of seconds, add ginger, fry briefly and remove from heat.

Cool the mixture for couple of minutes and grind it along with jaggery, tamarind and salt.
When the mixture becomes thick paste, remove the ginger chutney onto a bowl.
Serve ginger chutney with idli, dosa, utappam, roti etc..
Notes: Make sure not to over fry the ginger.

Suggestions: Use thick tamarind extract to enhance the shelf life of ginger chutney. Make sure to adjust green chiles, tamarind and jaggery according to taste. Adjust the consistency of ginger chutney with water.
Variations: Check other chutneys here.
Other Names: Tasty Ginger Chutney, Allam Pachadi, Allam Chutney.

Jaggery Dosa

23 Sep

Bellam Dosa.

This is a sweet version of regular rice flour dosa. Jaggery is dissolved in water and mixed with flour and flavorings. The batter is then poured onto a hot griddle until the dosa is cooked and little crisp. Serve jaggery dosa immediately.
Makes: around 5 Jaggery Dosa.


Rice Flour 1/2 Cup
Wheat Flour 1/4 Cup
Freshly Scraped Coconut 1/4 Cup
Jaggery 1/2 Cup
Cardamom Powder few Pinches
Nutmeg Powder a Pinch
Salt a Pinch
Oil or Ghee as Required

Method of preparation:

In a mixing bowl, add jaggery and a cup of water.
Mash and let all the jaggery dissolve in the water.
Stir in cardamom powder and nutmeg powder.
Once the jaggery is dissolved, stir in rice flour, wheat flour, jaggery and salt.
Add more water if required and make the mixture into a somewhat thin pourable batter.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of jaggery dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 6 – 7 inch diameter dosa.
Don’t spread the dosa with back of the ladle.

Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining jaggery dosa batter.
Serve jaggery dosa immediately.
Notes: Make sure jaggery dosa is little crisp before removing from heat.

Suggestions: For fresh nutmeg powder, scrape the nutmeg a couple of times on a fine grater.
Variations: You can also add chopped nuts like cashews, blanched almonds etc.
Other Names: Jaggery Dosa, Bellam Dosalu.