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Ugadi Greetings !

Thats March 16th this year.

What I am putting up today – Sanjeera – is often prepared during Ugadi. Sanjeera is nothing but sweet sheera stuffed in the paratha. I have already put up two stuffed aweet parathas :  Ellu holige and Soyi poli (Kayi holige).  This is the special delicacy of the annadigas of south Kanara. Other than Ugadi, among the Kannadigas it is also prepared during Sathyanarayana pooja for Prasadam along with Sapatha.

What you need to have:

1. Semolina (Chiroti Rava) -1 cup

2.Sugar – 1 and 1/4 cup

3. Pure ghee – 1/2 cup

4. Water to cook sujee – 2 cups

5. Saffron – A few strands

Ingredients of Sanjeera stuffing

What you do with what you have:

1. Place a skillet with 1/2 cup pure ghee in it on the flame. When it melts, add chiroti sujee in it and fry till you get a pleasant aroma.  Place a bowl with required quantity of water on medium flame and bring it to boil.

Chiroti sujee being fried in pure ghee

2. When fried add sufficient quantity of boiling water from step 1 to it and cook it till soft.

Sujee being cooked in water till smooth

3. Add required quantity of sugar and keep stiring.

Sugar being added to cooked sujee

4. When sugar melts and combines with sujee, dissolve saffron strings in warm water and add it to the mix.  The sweet stuffing is ready now.

Sweet stuffing

6. On cooling, make round balls of required size.

Stuffing being shaped into round balls

Ingredients of the outer dough:

1. Maida/All purpose flour – 1 cup

2. Turmeric powder – 1 Teaspoon

3. Oil to make the dough – 5-6 Teaspoons

4. Salt – To taste

Ingredients of outer dough

7. Sieve maida, salt and turmeric powder in the siever and add water making a soft dough. Later add requisite quantity of oil to make a paliable, elastic dough. Pinch out the required quantity of the dough and roll it. Place the stuffing balls from step 6 into it ( see image below).

The outer dough, pinched out ball, rolled roti and the stuffing being placed in the roti

8.  Place the stuffing in the rolled roti, fold the outer edges as shown in the above image and shape it round like a ball. Roll it on a thick plastic sheet dusting in the plain flour like a paratha to the required thickness as shown in the image below.

Sanjeera being rolled

9. Place a dosa griddle on medium flame and splash a little ghee on it. On the ghee melting place the rolled Sanjeera on it and fry it.

Sanjeera being roasted

10. When it is fried just flip it, splash a little ghee and fry it on the reverse. It puffs up. Fry till done.

Sanjeera being fried on the reverse

11. Ready to serve Sanjeeras are shown below.

Ready to serve Sanjeeras

Number of Sanjeeras: 12-15 of the above size

How long it takes: 1 hour


18 thoughts on “Sanjeera

    Aparna said:
    March 15, 2010 at 4:15 am

    Happy Yugadi to u too, Pratiba Maayi. Sanjeera looks yummy!

      prathibalrao responded:
      March 16, 2010 at 8:10 am

      Hi Aparna,

      U have a wonderful blog with wow cake recipes. Great start for a bog. Keep up the good work!!!

    sona said:
    March 15, 2010 at 5:19 am

    Thanks a lot. This is a recipe I am looking for. We call it as Mangalore boli which is available over the counter at A2B . I will surely make it. thanks once again. the name is as delicious as the boli. sanjeera. vow.

    gowri said:
    March 15, 2010 at 9:16 am

    wow.. another new recipe. Your pictures never cease to amaze me…

      prathibalrao responded:
      March 16, 2010 at 2:26 pm

      Hi Gowri,

      This is an old but an easy “Poli” recipe but a tasty one.

      prathibalrao responded:
      March 16, 2010 at 2:27 pm

      Hi Sona,

      This Poli melts in the mouth especially when warm and can eat as many as u want.

    Sharmila said:
    March 15, 2010 at 3:50 pm

    This is something very new to me … am sure it tastes great! Must try the next time I make suji halwa. 🙂
    Happy Ugadi!

      prathibalrao responded:
      March 16, 2010 at 8:11 am

      Hi Sharmila,

      Happy Ugadi to u and your family too.

    vidya said:
    March 15, 2010 at 7:06 pm

    happy ugadi to you too…. this is an all time favourite…

      prathibalrao responded:
      March 16, 2010 at 2:25 pm

      Hi Vidya,

      Long time i have heard from u at all. Happy “Ugadi” to u and ur famuily too.

    Purnima said:
    March 16, 2010 at 10:28 am

    Wishing u n ur near ones a Happy Ugadi, the Sanjeera looks real soft n melt-in-mouth types! Tks for sharing this lovely recipe! All ur dishes are truly mouth the SK fare by you.

      prathibalrao responded:
      March 16, 2010 at 2:23 pm

      Hi Purnima,

      My wishes to u and ur family for “Ugadi.” This is the easiest of the sweet stuffed flat bread but yet yummyyyyy!!!!!

    Raja said:
    March 17, 2010 at 11:20 am

    Pratibha – Congratulations! your blog is getting better every day.
    its now over 2.5 years I suppose…more robust, colourful, great pictures and easy to use instructions! great stuff!! keep it going


      prathibalrao responded:
      March 17, 2010 at 4:28 pm

      Hi Raja,

      U may be watching it after a long time. Thanx a lot and “Happy Ugadi to u and ur family belated.

    Shilpa Rao said:
    March 17, 2010 at 2:48 pm

    Hi Pachi,

    Amazing stuff.. am going to try it right away.

    Happy Ugadi to you and your family.

    Shilpa Rao

      prathibalrao responded:
      March 17, 2010 at 4:29 pm

      Hi Shilpa,

      Thanx a lot for ur comments. My hearty wishes to u and ur family for “Ugadi”.

    Hari Chandana said:
    March 18, 2010 at 8:33 pm

    Wow…. My fav recipe.. like ur step by step photos…Awesome post.. first time here.. Gr8 job!!

      prathibalrao responded:
      March 20, 2010 at 6:26 pm

      Hi Hari,

      Uhave a wonderful blog. Keep up the good work. Great job!!!!!

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