Here are some sourashtra special recipes. I've given the dishes names in palkar.
Kangulo (Modhakam)
Ingredients:
For outer layer:
Idly rice or rice flour -1 cup
salt as per taste
water
oil - 2 tsp
For Filling:
coconut scraped
jaggery
cardamom
black sesame seeds
fried gram dal
Recipe:
Filling:
In a mixer add cardamom, sesame seeds (Refer the procedure to clean sesame seeds), fried gram dal and jaggery one by one. Since all these items grind at different stages make sure to run 2, 3 pulses before adding the next ingredient. Mix the scraped coconut to this mixture and knead to form small balls. This is the inner filling.
Outer Layer:
If you're using idly rice, soak the rice for 1 hour in water add salt and grind it nicely in a wet grinder or mixie.
If you're using rice flour, mix the flour, water and salt to idly batter consistency.
Personally i prefer the idly rice method, since the original tastes better.
Following steps are for both methods:
1. Pour 2 teaspoons of oil in a skillet and add the rice batter.
2. Stir it continuously without forming lumps.
3. Within few minutes the water will evaporate and a dough will form without sticking to the skillet.
4. At this stage remove from stove and keep it aside.
5. Take a damp cloth or plastic sheet and place a small size ball of the rice flour dough. Spread it thin to a circle shape by hand.
6. Now place a filling ball at the center of the circle, fold and stick the edges to form a half circle shape.
7. Steam this in a idly pot for approximately 7 to 10 minutes (4 to 5 mins after steam comes out).
Now kangulos are ready to serve. Serve hot with ghee.
Kangulo (Modhakam)
Ingredients:
For outer layer:
Idly rice or rice flour -1 cup
salt as per taste
water
oil - 2 tsp
For Filling:
coconut scraped
jaggery
cardamom
black sesame seeds
fried gram dal
Recipe:
Filling:
In a mixer add cardamom, sesame seeds (Refer the procedure to clean sesame seeds), fried gram dal and jaggery one by one. Since all these items grind at different stages make sure to run 2, 3 pulses before adding the next ingredient. Mix the scraped coconut to this mixture and knead to form small balls. This is the inner filling.
Outer Layer:
If you're using idly rice, soak the rice for 1 hour in water add salt and grind it nicely in a wet grinder or mixie.
If you're using rice flour, mix the flour, water and salt to idly batter consistency.
Personally i prefer the idly rice method, since the original tastes better.
Following steps are for both methods:
1. Pour 2 teaspoons of oil in a skillet and add the rice batter.
2. Stir it continuously without forming lumps.
3. Within few minutes the water will evaporate and a dough will form without sticking to the skillet.
4. At this stage remove from stove and keep it aside.
5. Take a damp cloth or plastic sheet and place a small size ball of the rice flour dough. Spread it thin to a circle shape by hand.
6. Now place a filling ball at the center of the circle, fold and stick the edges to form a half circle shape.
7. Steam this in a idly pot for approximately 7 to 10 minutes (4 to 5 mins after steam comes out).
Now kangulos are ready to serve. Serve hot with ghee.
