Amrutha Sanjana

In my pursuit of old, forgotten recipes, I asked my Chikkappa (Uncle) last year if he could remember any old recipes that my Ajji used to cook. He shared this recipe of Amrutha Sanjana. I was very happy to experiment. All of us who ate the dish loved it.

I am also sharing the tawa cooked version if you would want to use less oil. Tawa cooked version goes well for breakfast too. You can replace the jaggery with green chillies if you want the spicy version.

Recipe courtesy - Chandramouli Karanth

Ingredients

Rice - 1 cup

Bengal gram dal - 1/2 cup

Grated coconut - 1 cup

Powdered jaggery - 1 cup

Cardamom powder - 1/2 spoon

Salt - 1/4 spoon

Oil - 1/2 litre

Method

Wash and soak rice and bengal gram dal in 1.5 cups of water for about 5 to 6 hours. Grind the same along with grated coconut, powdered jaggery, cardamom powder and salt into dosa batter consistency.

Heat a thick bottomed kadai. Transfer the batter on to the kadai. Add a spoon of oil. Switch on the stove and cook the content in medium flame. Keep on stirring so that dough consistency will be even. When the batter becomes solid, (consistency should be such that you should be able to make balls from the dumplings) switch off the flame. This is the dough. 

Take 1/4 quantity of the dough and apply some ghee/butter/oil and knead well. Apply oil on a banana leaf or a thick plastic sheet. Take a big lemon sized portion of the dough and press it to make medium sized puri shape. You can make the same shape for all by using a small plate or bowl to cut it and remove outer edges. Amrutha Sanjana is ready to cook now.

Heat oil in a thick bottomed kadai. Transfer the amurtha sanjana and deep fry the same on both the sides. Serve hot.

For a low-oil alternative, you can cook the amrutha sanjana on a tawa with little oil. This also tastes good.