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Saturday, June 12, 2010


2 cups All Purpose flour / Maida hudi
1/2 cup Ghee
1/4 tsp Salt
2 cups of Sugar
2-3 Cardamom
Ghee / Oil for frying

Add all purpose flour, salt, hot ghee in a vessel and mix them well. Knead the dough by adding sufficient amount of water. Keep it aside for about 15 mins.

Make lemon sized ball and rub in between the hands properly and then flatten the ball little bit and press the thumb finger at the middle as shown in the picture below.

Keep oil/ghee(Use fresh oil or ghee) in a thick bottomed vessel and heat it. Deep fry this pressed dough in medium/low flame for about 20 mins until they turn golden in color.

Keep them aside for about 20-30 mins until they come to room temperature.

Add 2 cups of sugar, 1/2 cup of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.) Add cardamom powder, mix well and switch off the flame.

Put this deep fried patties in sugar syrup. Make sure that all the patties are dipped in the sugar syrup.

Remove the patties from sugar syrup and keep them aside as shown in the picture below.

Heat the remaining sugar syrup for about 1 min and then switch off the flame. Let it cool for about 5 mins until it becomes little thick as shown in the picture below.

Put the patties again in sugar syrup and mix well. Remove the patties again from the sugar syrup and keep them aside. Pore little amount of the remaining thick sugar syrup on top of each Saatu as shown in the picture below.

Once they are cooled to room temperature, store them in an airtight container. The above mentioned ingredients will serve around 15 Saatus.

Gongura Ellupudi Chutney / Sorrel Leaves Chutney

1 bunch of Sorrel leaves / Gongura soppu / Pandi soppu
4 - 5 tsp fried Sesame seed powder
5 - 6 Green Chillies
1/4 tsp Asafoetida powder
1.5 tsp Cumin seeds (1 tsp for Chutney + 1/2 tsp for Seasoning)
1/2 tsp Mustard seeds
4 - 5 Curry leaves
Salt to taste
4 - 5 tsp Oil

Clean the sorrel leaves, wash them and keep them aside. Cut the green chillies into medium sized pieces as shown in the picture below.

Put sesame seeds in a pan and fry them in medium flame until it starts spluttering. Put them in a mixer and make coarse powder as shown in the picture below.

Put 2 tsp oil and 1 tsp cumin seeds in a heavy bottomed vessel/pan. Once it turns to golden in color, add asafetida powder, chopped green chillies and fry them for about 1 min. Add sorrel leaves and fry them for about 2 mins. Cook them well by covering a lid for about 10 mins in medium flame.

Once it is cooled, put it in a mixer and grind it to smooth paste as shown in the picture below. (Don't add any water.) Put mustard seeds, 1/2 tsp cumin seeds, 3-4 tsp oil in a pan and heat. Once it starts spluttering, add curry leaves and then add it to chutney. It goes well with dosas, rice and ghee.