Staying in Seattle you get used to graying weather in winter months every single day. I mean literally every day. And this gloomy weather makes me crave more spicy foods and this dish tops the quick-cooking foods. Alugadda ellipaya Karam or Garlicky Potato fry is a quick and easy stir-fry served as a side dish.

             This Telangana Style Potato Roast is a gluten-free, vegan, spicy side dish. It gets ready in under 15 minutes and makes a perfect winter dish to cook on busy weekdays. The reason why I say it’s perfect for winters is the generous usage of garlic, as garlic is considered warming food. Warming foods produce more heat in your body and keep your body warm enough to endure the chilly winter. Hence we include warming foods like sesame seeds, garlic, ginger, chilies, etc in our diet. 

What makes this Alugadda ellipaya karam special ?

         Telangana regional cuisine is all about spice and garlic, and this dish just depicts the true flavors of this beautiful cuisine. Alugadda is a potato in the Telangana Telugu dialect and ellipaya karam refers to garlic spice. We eat lots of garlic and we make this special garlic spice Ellipaya karam every winter to have it in our daily meals. Some people call this dish Alugadda fry, vellulli alugadda vepudu or Alugadda vepudu. You can also call it Garlicky Potato Roast, Potato Stir-Fry, Aloo Fry, or crispy Indian potatoes. 

       In this recipe, potatoes are tossed in basic Indian spices and quick-roasted in the pan on high flame till they turn golden and crispy! Oh Yum! writing this I’m salivating already. There was a time in my life, I used to carry only potato fry and rice in my lunchbox every single day during my schooling days. That’s how much I love this dish and I promise once you try this, you’re going to love it. Also, contrary to many beliefs, potatoes are a source of good carbs when consumed in moderation!  So do include this Alugadda ellipaya karam in your weekly menu! 

Checkout more vegetarian sides and curries from my blog

Jackfruit ghee roast

Stuffed peppers in creamy tomato gravy

Dondakaya Barada

Lauki palak pakoda kadhi

Chana aloo masala

Potlakaya perugu pachadi

Munagaku podi pappu kura

Chamakura kadala pappu

Gobhi fry

Now let’s get into the recipe!!

Print

ALUGADDA ELLIPAYA KARAM

Alugadda ellipaya karam is a quick and easy potato stir fry, loaded with garlic and Indian spices making a best side for Indian meals.

Course Side Dish

Cuisine Telangana, Telugu

Keyword Side dish, vegan, Vegetarian

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Servings 3 Servings

Author Shravani Abhishek

Ingredients

• 4 no Potatoes medium size
• 2 tsp Red chili powder
• Salt to taste
• ½ tsp Turmeric powder
• 8 cloves Garlic small size, coarsely crushed with cumin seeds
• ½ tsp Mustard seeds
• ½ + ½ tsp Cumin seeds
• 1 sprig Curry leaves
• 2 tbsp Desiccated coconut

Instructions

Let's prep the potatoes

• Wash and peel the potatoes. Chop the potatoes into medium size cubes.
• Add the chopped potatoes to a bowl of water to get rid of excess starch.
• Peel the garlic cloves and coarsely crush them with ½ tsp cumin seeds in a mortar & pestle.

Let's start making Alugadda ellipaya karam

• Heat a well-seasoned cast-iron or nonstick skillet, add oil and once it's hot add mustard seeds, cumin seeds and let them crackle.
• Add curry leaves and let them crisp up. Now add the chopped potatoes and on high flame toss it well.
• Sprinkle turmeric powder and salt. Toss the potatoes to the coat the spices and cook on high flame for 3 mor min.
• Add the coarsely crushed garlic cloves with cumin seeds and toss the potatoes.
• Keep the flame high and toss it regularly and roast it till the potatoes start crisping up and turning nice and golden brown.
• Now add in red chili powder and give it a good toss.
• Finally add in desiccated coconut / grated dry coconut and coat the potatoes.
• Turn off the heat and serve hot alugadda ellipaya karam with rice and dal/rasam of your choice.
  

Notes

• You can add ground coriander/dhaniya powder and garam masala for additional flavor.  

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also, you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook. Also follow @taste.of.telangana on Instagram for more traditional recipes, culture, and stories.

The post ALUGADDA ELLIPAYA KARAM appeared first on mycurryveda.

              SALLA MIRAPAKAYALU, also known as buttermilk/curd chilies is one of the most loved pantry items from South Indian Kitchens. Now buttermilk chilies don’t refer to some kind of chilies, but it’s a preservation process. Mildly spicy chilies are slit and soaked in buttermilk, and then sun-dried during the day. This process is repeated for about a week until the chilies absorb as much buttermilk cure as possible and the chilies are dried to a crisp by the sun.

         During this preservation process, the chilies develop a tangy, yogurty, salty, and slightly cheesy flavor. These flavor packed Buttermilk chilies make a great accompaniment with mild dishes like Curd rice, Dal rice, Sambar rice, etc. But hey your options aren’t just limited to that, you can add these buttermilk chilies to the tempering. Imagine the ton of flavor it would impart in tempering of chutneys or raita and Dal tadka.

         The sign of a perfectly made Salla mirapakaya is that when you break a fried one it should crumble easily. Less spicy, little salty, and tangy is the perfect definition for this Salla mirapakayalu. I know that the process seems a little intimidating for beginners, but trust me this is one of the easiest processes you could ever make.

A tradition of making sun-dried vegetables

    When Summer is here, then begins the tradition of making of Wadiyalu/Papads/fryums. And apart from that we also Sun-dry vegetables, fruits, seeds which have been in our culinary tradition for ages. When there is an excess of produce, our ancestors came up with ways to utilize them smartly. So that they come in handy on a rainy day.

       They are equally healthy as the process which they undergo like pickling, drying, marinating, and curing which makes it even more delicious. The tiring scenarios of the womenfolk in the scorching Sun bring out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during mealtime.

More avatars of these SALLA MIRAPAKAYALU / Buttermilk chilies

       These yogurt/curd/buttermilk-soaked chilies are inseparable from the menu of South Indian Cuisine mainly because of their spicy taste. Now call these buttermilk chilies or we Telugu people call it Oora Mirapakayalu, majjiga mirapakayalu, uppu mirapakayalu. Mor milagai in Tamil, Sandige menasu in Kannada, Dahi Mirchi in Hindi, Dahi ke mirchiyaan in Dakhani, Mahi mircha in Chhattisgarh region and Takla mirsang in Konkan region. The beauty of diverse cuisines across India, one dish with many names. 

       With diverse cuisines across India, these buttermilk chilies come in various flavors across the country. Some stuff the chilies with spices like carom seeds, fenugreek powder, etc. And they add another layer of flavor profile to these chilies.

Checkout more traditional Indian recipes from my blog.

Dibba rotte

Palli chutney

Bebberla garelu

Sunnundalu

Odappalu

Ulava charu

Chegodilu

Barada

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post SALLA MIRAPAKAYALU appeared first on mycurryveda.

    This Instant Quinoa oats dosa is one of my favorite and go-to recipes when I am in a hurry to make something healthy and delicious. Being a South Indian and a Dosa fanatic, I get these cravings of Dosa frequently and this recipe is a perfect option.

           This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles. But as we are adding few fenugreek seeds, it not only helps in digestion but also helps in fermentation if you like. Just let the batter sit on the kitchen counter at a warm place and voila, I promise you to get a lovely fermentation there. 

 Ingredients needed for this QUINOA OATS DOSA

• Organic Quinoa – Any color, black, white, or red, or a mix of both. And it makes a great substitute for rice that is high in protein and fiber.
• Rolled Oats – Quick or rolled oats. This adds fiber to the dish.
• Rice – Gives the dosa a crispy texture
• Urad Dal – Adds the traditional earthy dosa taste with creamy texture and proteins
• Chana Dal – Helps make the dosa crispy
• Fenugreek seeds – Helps in digestion and fermentation if you like it to be. 
• Salt

Is this DOSA vegan-friendly?

As we are using only plant-based and vegan ingredients it makes a great dish to add to your vegan diet. And it’s gluten-free too. 

Look at that even golden crisp texture !! Shall we get into the detailed recipe now. But before that check out more delicious recipes from my blog.

Dibba rotte

Gluten-free Moringa thepla

Corn Dosa

Instant oatmeal and banana pancakes

Eggless sourdough waffles

Peanut chutney

Print

QUINOA OATS DOSA

A quick, easy and no-ferment dosa made with quinoa, oats and lentils makes a perfect dish for any meal of the day.

Course Breads, Breakfast, Dinner, Lunch box recipes

Cuisine Indian, South Indian

Keyword Dosa, Gluten free, plant based, vegan

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

5 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 6 Servings

Author Shravani Abhishek

Equipment

• Blender
• Cast iron griddle or Dosa pan

Ingredients

• 1 cup Quinoa
• ½ cup Rolled oats
• ½ cup Urad dal
• ¼ cup Chana dal
• ¼ cup Rice
• ½ tsp Fenugreek seeds
• Salt to taste

Instructions

Prep for the batter

• In a mixing bowl add quinoa, chana dal, urad dal, rice, and wash them thoroughly until the water runs clear.
• Now add in 5 cups of water in that bowl and add fenugreek seeds, rolled oats and keep aside.
• Let everything soak for 5 hours or you can leave it overnight.

Let's make the batter now

• Reserve the water from the soaked lentils, quinoa and oats.
• In a blender jar add in soaked lentils, quinoa, rice and oats. And blend everything to a fine paste.
• Add salt and water gradually just a tbsp at a time and grind to make a smooth batter.
• Transfer the Batter into a container and it is ready. You can start making dosa's now.

  Note : You can refrigerate the batter and use it when needed, or if you like it to ferment just cover the container and let it ferment for 5-6 hours or overnight.

It's DOSA time

• Heat a cast iron griddle / tawa / Dosa pan on medium flame, take a ladleful of batter at a time, pour it on tawa and spread it using the back of ladle.

  Starting from the center of the batter spread it even and thin in circular motion going outwards.
• Once you start observing the Dosa turning golden brown, spread a tsp of oil evenly.
• Allow the dosa to crisp up further for another couple of minutes and gently slide the spatula underneath the dosa and fold it into half.

  Note : If you like softer dosa lower the heat and take the dosa out when you see it cooked thoroughly.
• Gently oil the griddle / tawa / Dosa pan using an onion or a paper towel before making another dosa. This step helps in achieving a perfect crisp dosa.
• Serve hot Quinoa oats dosa with chutney and condiments of your choice.
  

Notes

• You can refrigerate the batter and use upto 4 days.
• While making the batter you can also add in some spices like green chilies, cumin seeds and fresh ginger to make it more flavorful. Throw in some greens like spinach or steamed veggies like beets or carrots to make it more nutritious.
• Always make sure the griddle isn't too hot, else the batter might stick to the pan and will leave your dosas taste burnt. Keep the flame between low and medium.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post QUINOA OATS DOSA appeared first on mycurryveda.

      An irresistible savory cake with a crispy exterior like Dosa and a soft interior like an Idli, yes I’m talking about this classic Andhra Breakfast DIBBA ROTTE. Serve this delicious Dibba rotte with Aavakaya, chutney, or sambar, this recipe is filling and absolutely delicious. Dibba rotte is a classic recipe that is very easy to make and a total crowd-pleaser.

           Traditionally Dibba rotte is made with freshly ground Idli batter, and Idli Rava or Rice Rava is used here. The Telugu-speaking regions use Idli Rava for their Idli batter instead of parboiled rice/uppudu biyyam. The coarse texture of the Rava gives it’s signature crisp exterior and granular soft interior. I bet once you try this, you’ll end up making Dibba rotte every time you make Idli batter. And the good part is you needn’t ferment the batter, just add the tempering to it and make Dibba rotte right away. But we have tried making it with fermented batter and the beautiful sour notes adds more magic. Now to get the perfect color and crunch, the key is to use a heavy cast-iron Kadai/pan. Let the Dibba rotte cook on low flame for longer to get the irresistible crunchy exterior.

        I have learnt making this dish from my best friend who hails from Machilipatnam and they make it quite regularly. I remember tasting this dish at her home and I fell in love with the dish instantly and I’m telling you if you are a person who loves slightly crispy bits in the bottom of the pan(like me) in dishes like upma, then this is just for you.

What is Dibba rotte and how to make it?

      The word Dibba means plump or fat and rotte means bread/flatbread. And traditionally rice Rava or Idli Rava is used instead of rice. As throughout Telugu-speaking regions, Idli is made with Rice Rava or Idli Rava, the granular idli texture is just irresistible.

        First, we need to soak the Urad dal and later grind it to a fine consistency, and then we add soaked rice Rava/Idli Rava to this batter. You can let this batter ferment to make idlis or use it to make Dibba rotte instantly. You can take a portion of this batter and add a simple tempering to the batter, using mustard seeds, cumin seeds, green chili paste. If you are making for younger kids, you can skip green chilies or omit them.

       Traditionally we use a heavy and shallow cast-iron Kadai or brass Kadai(itthadi ginne) to make this Dibba rotte. But any thick bottomed pan will work, just make sure to keep an eye on Dibba rotte and it’s not burning. Our goal is to achieve a golden-brown crispy exterior and cook through completely. While making spread light cooking oil on the Kadai and then pour the batter. Cover the pan and cook on a slow flame until it turns crispy on the bottom. Flip it through and cook until done. Then Serve hot Dibba rotte with pickle or chutney of your choice. Ginger chutney makes a great combination with this.

More names of Dibba rotte

   This Dibba rotte is also known as Dibba rotti or minapa rotti in some parts of Telugu-speaking regions.

Serving suggestions 

       Dibba rotte is traditionally cut in wedges and served as you get to taste the outside crusty exterior and the soft fluffy texture inside. The taste is not like that of idli as there is no sourness in the batter (since the batter is not fermented), but you can make it with fermented batter too. The crisp texture is what makes the dish more interesting.

    This Dibba rotte is a savory cake and has a similar color, shape, and texture. One of the reasons why people call it Andhra cake and most loved by kids. Serve with your favorite pickle or chutney or Podi of your choice. But I’d recommend you try with Ginger chutney.

So what all Ingredients do we need?

   All you need to make this dish is idli batter. So, you can use your favorite idli recipe. To make the Andhra way, use urad dal and idli Rava. You only need a handful of ingredients for this recipe:

• urad dal – either whole or split. 
• Rice Rava or idli Rava – Look for idli Rava in your nearby Indian grocery stores. The key for its signature granular crispy exterior is Idli Rava. 
• Fenugreek seeds – Helps indigestion
• Salt
• Tempering – Mustard seeds, cumin seeds, green chilies, ginger, curry leaves.

Please check out more delicious festive treats and tea-time snacks from my blog.

Chegodilu

Odappalu

Makka garelu

Palm jaggery whole wheat biscuits

Perugu wada

Vegan millet cutlet

Vegan potstickers

Let’s get into the recipe now

Print

DIBBA ROTTE

Dibba Rotte is a classic Andhra dish made of Idli batter. It has an irresistible crispy exterior and fluffy interior.

Course Breakfast, Lunch box recipes

Cuisine Andhra

Keyword healthy breakfast, plant based, vegan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Soaking time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 6 Servings

Author Shravani Abhishek

Equipment

• Cast iron skillet or wok

Ingredients

• ½ cup Urad dal
• 1 cup Idli rava
• ½ tsp Fenugreek seeds
• Salt to taste

Tempering

• 1 tbsp Cooking oil
• ½ tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 sprig Curry leaves
• 1 tsp Green chili paste
• ½ tsp Minced ginger

Instructions

Let's prep for the batter

• Wash and soak the Urad dal + fenugreek seeds and Idli rava separately for 3-4 hours.
• Drain the water from the urad dal and reserve about 2 cups of soaking water. Grind the urad dal+fenugreek seeds into soft and smooth paste by adding little water.
• Transfer the ground urad dal paste to a mixing bowl, and to this add drained idli rava. Add salt to taste and mix it well with your hand.

It's tempering time

• Heat a small tadka pan, add oil and once its hot add in mustard seeds, cumin seeds, minced ginger, green chili paste and torn curry leaves. Let it splutter for a minute.
• Turn off the heat and add this tempering to the Idli batter and give it a good mix.

Let's make some dibba rotte now!!

• Heat a thick Cast iron kadai or Appam pan, and add oil and let it heat for a minute.
• Now add in 1-1½ cups ladleful of batter into the pan, let it sizzle for a minute of medium heat.
• Lower the heat to low flame, cover the pan and cook for 15 mins until it turns crispy on the bottom. Insert a clean knife or spoon and see if its cooked, it should come out clean.
• Now flip the Dibba rotte and cook it for another 5-10 mins. Do not cover the pan at this time.
• Turn off the heat, remove the dibba rotte on a plate, cut into wedges and serve with chutney, podi or pickle of your choice.
  

Notes

• There is no need to ferment it, you can make Dibba rotte as soon as you grind the batter. But feel free to use the fermented idli batter too, the sourness adds a nice flavor profile to the Dibba rotte. 
• If you are using wet grinder or blender, make sure to add water in increments to make a soft, fluffy and smooth batter.
• I would recommend you to use a cast iron kadai or appam pan to get irresistible crispy exterior. 

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post DIBBA ROTTE appeared first on mycurryveda.

Kanda gadda bakshalu is an authentic sweet potato stuffed flatbread savored on Maha Shivaratri in the Telangana region. These Bakshalu have an utterly creamy, healthy and divine sweet potato stuffing, and my kid absolutely loved it. Sweet potatoes are a great source of fiber, vitamins, and minerals. Additionally, they support Healthy Vision, enhance Brain Function and Boost Your Immune System.

Sweet potatoes have a dense fiber composition, and it satiates the hunger for longer periods. Hence, in Indian subcontinent we widely use it as fasting food. On Maha Shivaratri, majority of devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated. And sweet potatoes are fast friendly, filling and healthy. So these Bakshalu makes a great recipe to make on this coming Maha Shivaratri.

Significance of Maha Shivaratri

The festival of ‘Maha Shivaratri’ which literally translates to ‘the greatest night of Shiva’ is one of the most revered Hindu festivals across the Indian subcontinent. The Temples across the nation witness an outpour of devotees who gather around the Shiva Linga with their abundant offerings to appease Lord Shiva. Prayers and vigils go on throughout the night of Maha shivaratri. But what makes the festival special is its characteristic fasting or the Maha Shivaratri Vratam. The vratam marks a very high significance for every Shiva devotee, with some opting to even go on fasting through the day without a single drop of water. But majority of the devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated.

What are Bakshalu?

Bakshalu are a traditional delicacy, that we make on festivals or special occasions as an offering to the deity. These bakshalu are stuffed flatbreads, which can be made sweet or savory. In the Telangana region, Bakshalu are a traditional dessert or sweet and it has various stuffings. And stuffings like chana dal, moong dal, sesame seeds, sweet potato, Kova, etc. are used.

Now call this bakshalu poli or Holige, obbattu, bobbatlu, burelu, polelu, vedmi, boli this one dish has many names and avatars across diverse India.

In certain regions of Telangana, people call these Kanda gadda bakshalu as Mouram gadda polelu or mouram gadda bakshalu. This Kanda gadda bakshalu are specially prepared for the Maha Shivaratri festival for the kids, as they are fasting friendly and filling too. 

Ingredients needed for Kanda gadda bakshalu

• Kanda gadda – Sweet potatoes, they are also known by Mouram gadda, Ratnapuri gadda in the Telangana region. 
• Jaggery / Sugar – As sweet potatoes alone are sweet enough, we will be using minimal amount of sweetener.
• Cardamom – this is completely optional
• Whole wheat flour – You can also use Maida / All purpose flour instead.
• Oil
• Ghee

How to prepare this Kanda gadda bakshalu?

 Like every other flatbread, this bakshalu can be either made with Maida/all-purpose flour or Whole wheat flour. And I like to use whole wheat personally as it’s more healthy and that’s what I have grown up eating. So if you prefer using All purpose flour or maida please feel free to use it according to your convenience.

Stuffing – First step steam the sweet potatoes, later mash them with jaggery / sugar, and keep them aside.

Now the kind of sweet potatoes we get in India are quite fibrous and stays firm when boiled or steamed. They doesn’t require any further cooking after steaming them. You can just steam/boil them, peel the skin, mash them with jaggery powder/sugar.

And as I’m staying in the US, the sweet potatoes, which I get here are quite soft, when I steam/boil them they turn very mushy. Hence, I cook the mashed sweet potatoes slightly until they turn firm.

Dough – This bakshalu can be made with two kinds of dough, One is the wet dough that has been soaked in oil for hours and the other is a semi-hard dough that we regularly use to make roti. If you are using slightly firm sweet potatoes that we get in India, I would recommend you to use the firm dough. And if you are using the American variety of sweet potatoes then go for the wet dough.

Is this recipe VEGAN ?

You can skip the ghee part while roasting the Bakshalu or stuffed flatbread to make it vegan-friendly. If you have Gluten-intolerance, please substitute the whole wheat flour with gluten free flour to make these Bakshalu.

Serving suggestion

These Kanda gadda bakshalu/polelu are  traditionally served with warm milk. But a simple drizzle of ghee on warm Bakshalu is good enough for savoring.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

Print

KANDA GADDA BAKSHALU

A divine sweet potato stuffed flatbread, which are utterly delicious, healthy and filling. Makes it a perfect fasting friendly food.

Course Dessert, Snack

Cuisine Indian, Telangana

Keyword Bakshalu, Stuffed flatbreads, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 Servings

Author Shravani Abhishek

Equipment

• Griddle
• Steamer

Ingredients

Stuffing

• 3 Sweet potatoes
• ⅓ cup Jaggery powder
• ¼ tsp Cardamom powder

Dough

• 1½ cup Whole wheat flour
• 2 tbsp Oil
• ½ cup Water *more as needed to make pliable dough

Instructions

Stuffing

• Heat a steamer, add water in the pan and place the sweet potatoes cut into discs on the steamer rack.
• Cover the pan and let the sweet potatoes steam until they are soft and mushy. It may take around 15 min. Turn off the heat and let them cool down to room temperature.
• Later peel the skin of sweet potatoes, mash them and add cardamom powder, jaggery powder/sugar as per your taste preference.
• If the stuffing is too wet, then cook the mashed sweet potatoes on medium flame until it turns firm.
• Later divide the stuffing into 10 equal portions, roll them into a ball and keep aside.

Dough

• In a mixing bowl, add whole wheat flour/APF , tsp of oil and water. Bring everything together and knead until it is soft and pliable.
• Add 2 tbsp oil and keep it covered for 2 hours. Let it remain soaked in oil. The more it rests in oil the more softer the bakshalu will be.

Let's prepare some KANDA GADDA BAKSHALU now !!

• Take a silicon sheet/ziploc bag/banana leaf, grease the surface. Take handful of dough and place it.
• Grease your fingers with oil and flatten the dough with your fingers to form a small circle.
• Place a small ball of sweet potato stuffing in the center and seal it on all sides forming a small ball.
  
• Now flatten the ball with the stuffing inside to form a thin Baksham.

Roasting the KANDA GADDA BAKSHALU

• Grease the tawa slightly with ghee and heat it. Now invert the silicon mat/ziploc bag/banana leaf with the Baksham over the tawa. After a few seconds, gently remove the silicon mat/ziploc bag/banana leaf.
• Now cook the Baksham both the sides until golden brown on medium heat.

  Once cooked, apply ghee all over the surface and remove from heat. Now Kanda gadda baksham is ready to be served. Enjoy it warm.
  

Serving suggestions

• Serve hot Kanda Gadda bakshalu with some warm milk or drizzled with ghee.
  

Notes

• If you are using the American variety of sweet potatoes, they tend to turn mushy or sticky when steamed/boiled. So cook the stuffing on medium flame until it turns slightly firm.

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post KANDA GADDA BAKSHALU appeared first on mycurryveda.