Cuisine: Andhra Pradesh state of India
Ingredients:
Rice flour – 1 cup
Whole wheat flour – 1 cup
Jaggery – 1 cup
Coconut oil – for deep frying
Method:
In a large bowl, mix rice flour, wheat flour, and jaggery together. Add water and mix without lumps. The consistency should be a little thicker than the dosa batter. Keep it aside for 30 minutes. After 30 minutes, heat the oil in a kadai/pan. Take the gulabi puvvu mold and immerse it in the hot oil and then dip it in the batter. let it stay in the hot oil for a few seconds. Then, dip the hot mold in the batter and coat evenly with batter on all sides except on the top side. Immediately dip the batter-coated mold into the hot oil. Let it fry on medium heat along with the mold for a few seconds or until the batter turns slightly golden brown. Then, detach the rosette from the mold with a thin iron rod into the oil. Once the Gulabi puvvu / Rosette turns golden brown, remove it from the oil. Repeat the same process until the batter finishes. Store Gulabi puvvulu / in an air-tight container.
Note:
We used Black wheat flour. So the Gulabi puvvulu / Rose flower rosettes in the image are a bit dark in color. If you make them with normal whole wheat flour, they will not be that dark colored.
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