Karnataka
Saat
Ingredients
1/2 kg white flour or maida
300 gm (1 1/3 cups) ghee
6 green cardamom or elaichi pods separating all the seeds
250 gm (1 cup) sugar
Water
Method
Prepare a dough mixing the maida and elaichi with the ghee. The consistency of the dough should not be too thin. Should be something like a chapatti dough. Make small 1-inch rounds with your hands and flatten them into circular cookies and deep fry on very low heat till light brown and keep aside. Prepare a thick sugar syrup by boiling 1 cup of water with sugar. Dip each of the fried cookies into the syrup and keep aside till it cools down.
Once cooled ready to serve. And can be kept in a airtight container for 45 days without refrigeration
Mangalore Chivda
Ingredients
1/2 kg flattened rice or patla poha
100 gm (1/3 cup) gram or channa dal
100 gm (1/3 cup) peanuts
1/2 cup dried coconut, cut into thin stripes
5 green chillies chopped into thick rings
Curry leaves or patta
Salt to taste
1 tsp turmeric powder
5 tbs cooking oil to roast
1 tsp cumin or jeera seeds
1 tsp sesame or til seeds
2 tsp sugar
1/2 cup dry roasted coconut
Method
Roast the poha, channa dal, peanuts and coconut till crisp without oil, to remove the raw aroma from them and to make them crisp Heat cooking oil in a pan large pan. Add jeera, curry patta, til, turmeric, green chillies, salt and sugar. Stir well and take off heat when green chillies change colour. Add in all the roasted ingredients (the poha, channa dal, peanuts and coconut) Mix in very slowly as the rice flakes will tend to break as they are very crisp. Use the back of the spoon to stir in the mixture. The Chivda is ready when all the rice flakes turn yellow in colour
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