An Eggless Blackforest Cake was ordered for the occasion. Not something that I could ignore that easily!
Step by Step making of Pappulu Karjikayalu
Get the dough ready and let it rest for 15 minutes
Grind the stuffing together and keep it aside
Roll out the dough and place the stuffing on the discs
If you making the half moon shapes, take the rolled out disc on your palm,
Place a spoon of the stuffing in the center.
Close your palm and bring the sides together, slowly close it
Once you close the entire sides, press strongly to close together
Roll one side inside, continue doing like that as shown in the picture.
Continue doing it with the rest.
For the full shaped discs, roll out the dough into a small circle, with the stuffing in the center.
Place another rolled out disc over this and press the sides.
Firmly press the sides like this.
Now you have all the shaped ones ready
Heat a pan with required oil for deep frying these Kajjikayalu, fry them on slow flame.
Once they are cooked on both sides, drain them on a kitchen towel.
For the cover:
All purpose flour / Maida – 1 cup
Ghee – 2 tsp
Salt – a pinch
Water to knead
For the filling:
Fried Gram Dal – 1 cup
Dried Coconut/ Copra – 1/2 cup
Jaggary – 1/2 cup or (you can increase as per your taste)
Cashew nuts – 10 whole
Cardamom – 2 nos
Oil for Deep frying
Method to prepare:
Kajjikayalu are normally made in half moon shapes. There are many ways to make this. You can even make these in the molds available.
To make the dough
To make the dough, take the flour, salt and ghee in a bowl. Mix well. Then slowly add water to knead into a stiff dough. If you want to get a crispy cover, the dough has to be stiff. When you allow it to rest, it will get soft again. So either you mix some more flour before rolling out. Or you knead and roll out immediately
To make the filling
Grate the Copra or the Dried coconut. This tastes great and also stays longer as the fresh one might get spoiled.
Pulse the fried gram dal and cardamon in a mixer, then add the jaggary and pulse again. Chop the cashew nuts into small pieces. This will be a dry mixture.
Making the kajjikaya on the rolling board.
Once you are ready to roll out, divide the dough into small equal balls. Using the rolling pin, dust the balls, flatten them into small circles, like the puris.
Scoop a spoonful of the dal filling and place on the middle. List one side of the dough, bring to the other side and press well. You can dab some more flour and press well so that the filling doesn’t come out.
Making it in your palm.
Once you roll out the cover, take it on to your left palm. Hold it while you scoop in the fillings. Now gently cover both open sides. You will end up having a half moon.
In all shapes, to get the design, you have to turn the sides like tuck in and then press. Then again tuck in. As shown in the picture.
This is much easier way to make. Roll out two small puri size dough. Place the filling in the middle. Place the other puri on top and press down well.
Once you have all the Kajjikaya filled and ready, Heat the oil for deep frying. Once the oil is hot, simmer and gently drop in the kajjikaya. Fry in low flame, only then the outer layer will be crispy.
Turn to the other side, when its cooked on one side. Once its done on both sides, drain them on to a kitchen towel.
The dal stuffing will be more than what you need. You can make so many other varieties with it.
I am hoping to get some more sweets to be featured..stay tuned!
Have a great week ahead!