@SriPriya I never follow any recipe.I alter every time depending on MOOD. This time added more of water + milk combo. Keep this measurements as foolproof Flour - 200 gm Active dry yeast - 4gm Sugar - 40gms(can reduce to 20gms) Salt - 3gms Oil/Butter - 15gms water - 120-150 ml Add sugar to warm water.Sprinkle yeast,give a stir and leave it 15 minutes for blooming./frothing. Mix flour salt half of butter or oil.Make a well. Add the yeast mixture,give a knead.It will be sticky,while kneading for 10-15 mt adding the rest of oil/butter,it will become soft and pliable. Cover and keep undisturbed in a warm place for fermentation.(doubles in volume) Take out and give a punch to release the air inside. Make equal balls and arrange on greased baking tray,leaving space in between. Cover with a doomed vessel,rest for another 1 hr. They will be double the size. Bake for 15-20 mts at 180° Usually never give a wash.may be its my convection,giving me that super color. can be had with anything voting for nutella,mixed fruit jam. Since I make them more sweeter,have them as they were,hardly nothing will be left for stuffing. If left make onion veggies stuffing/channa gravy for Ds. Thanks.
Thanks yashi.. I'm missing some ingredients at home, but i'll definitely make it this weekend and let you know. Curious - have you tried with wheat flour or is it just all purpose flour/ maida?? Before baking, we can use the same recipe to put stuffings in right? like aloo etc.. I'm planning to try that too.. but wanted to get your opinion before...
@SriPriya Yea,even with whole wheat flour it comes out well. Add some more liquid(180ml) to make the dough more sticky.Soft rolls are guaranteed. While stuffing see to that your stuffing bit semi try,as too much juicy will make center gooey n sticky. All the best for your trials.
@SriPriya123: Please see the below recipe for palakura pappu: spinach - 2 cup Toro dal - 3 tbspoon Tamarind juice- 1/4 cup Onion - 1 green chili - 2 small Turmeric powder, salt and sugar - as required. To temper : Red chilli -1 crushed garlic - 1 Mustard/urad dal - as required curry leaf - 1 spring Ghee - 1 spoon 1. Wash the spinach , clean and roughly chop them. 2. Wash the toor dal and place in a pressure cooker and allow to boil. 3. Add chopped onions, slit green chili, turmeric, salt , sugar and tamarind juice.( You can replace tamarind juice with tomato). 4. Allow it to pressure cook for 3 whistles and heat them up again after releasing pressure. 5. Put ghee in a pan and give tadka of mustard, urad, curry leaf, hing ,crushed garlic/ redchilli.
@deepslikes ...lovely munchies...... Especially the second one .....its is looking like a smiling mouth....
