- The video showcases the process of making Sanjeera, a popular dish in Mangalore.
- The recipe includes using 3 cups of Maida for the outer layer and Bombay Rava for the batter.
- The batter should be smooth but thick to avoid oiliness.
- A syrup is made using Bombay Sajji and Kaya Thuri vegetable.
- Small balls of dough are made and fried in hot oil.
- The result is a tasty and well-cooked dish.
- Optional additions include cardamom powder for flavor.
- The video concludes with a request for viewers to try the recipe and a farewell message.

Mangalore style sanjeera | Sweet poori recipe | ಸಂಜೀರ | Teatime Snack recipe | Bhat n Bhat

A sweet version of biscuit rotti, called sanjeera is presented in today's video. It is available at all the mangalore hotels as evening snack. We make outer cover with maida and chiroti rava. And stuffing with chiroti rava, grated coconut and sugar. The method included making dough, making balls, rolling, filling stuffing, again rolling and deep frying in hot oil.

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We have a kind of a dish that is always there.

Corribandi, Bansu, Kori Badi, Neelu Dose, Kodi Samad, Idli Vada, Bisket Roti, Sanjeera Bisket Roti, Sanjeera, Bansu, all these are there in 1 place.

So, we are here to see how to make Sanjeera.

To make Sanjeera, I have taken 3 cups of Maida.

For the batter, I have taken Bombay Rava.

The chapathi will be a little smooth, but it will be a little thick.

If you add too much water, it will give oil.

Now we have to make a syrup for the Sajji.

This is a special vegetable called Kaya Thuri.

If we get a lot of water, it is possible that the Sanjeera will become sticky.

That is why it is said that it is good to grind it.

If you want to make it for your mother, you can make it by grinding.

Not just small, you can make them as big as you want.

you make it like this, it will be easier.

You can make 3-4 sanjeera with 1 glass of maida.

I have made 15 sanjeera with 3 glasses of maida.

I have taken 1 glass of maida, 3-4 sanjeevs can be made from it.

I have taken 3 glasses of maida, so it is

You can do it like this you can do it like this if you want to do it carefully, you should not hurry you should do it carefully if you do it like this it will be easy for you to do it you can do it in any way like this It is easy to make even

Take the dough, add maida and roll it into a thick ball.

Make the ball again, add maida and roll it maida This is how it is There is a spicy version of Biscuit Roti I have already made a video on how to make it.

So, even if the sugar is absorbed by the sugarcane, it will not dissolve in the oil.

If we make biscuit roti, we will not add sugar.

So, the chances of it dissolving in the oil are high.

If you want it spicy, you can add biscuits.

Friends, now we have made all the Sangeer.

I can't say that anything is undercooked.

If you add the ginger, it will be very tasty.

I forgot to tell you that you can add cardamom powder to this.

Please comment down a pink heart emoji if you have made it to the end of this video!

Thank you for watching and I'll see you guys next time!


Speaker 0: We have a kind of a dish that is always there. Corribandi, Bansu, Kori Badi, Neelu Dose, Kodi Samad, Idli Vada, Bisket Roti, Sanjeera Bisket Roti, Sanjeera, Bansu, all these are there in 1 place. All these are famous in Mangalore. Most of you might have known. So, we are here to see how to make Sanjeera.

Come. To make Sanjeera, I have taken 3 cups of Maida. I will transfer it to a bowl. This is to make the outer layer. For the batter, I have taken Bombay Rava.

I will add 1 cup of it. Add 6 pinches of salt. This is the

Speaker 1: required salt for the batter.

Speaker 0: The chapathi will be a little smooth, but it will be a little thick. If you add too much water, it will give oil.

Speaker 1: The

Speaker 0: head should be like this. A little coconut oil on top. Now we have to make a syrup for the Sajji. We need a vessel. We need Bombay Sajji.

We take the Sajji we made in the heat. We have taken 3-4 glasses of Sajji. It took 2 minutes to boil the Sajji. This is a special vegetable called Kaya Thuri. It is said that it is made by grinding.

We get a lot of Sanjeera. If we get a lot of water, it is possible that the Sanjeera will become sticky. That is why it is said that it is good to grind it. If you want to make it for your mother, you can make it by grinding.

Speaker 1: But it will be tasty.

Speaker 0: For oil, we need 1 glass of sugar. If you add sugar,

Speaker 1: Now we have

Speaker 0: to make small balls like this. Not just small, you can make them as big as you want.

Speaker 1: If

Speaker 0: you make it like this, it will be easier. It's all a technique. You can make 3-4 sanjeera with 1 glass of maida. I have made 15 sanjeera with 3 glasses of maida.

Speaker 1: I have taken 1 glass of maida, 3-4 sanjeevs can be made from it. I have taken 3 glasses of maida, so it is

Speaker 0: 15 sanjeevs. I have mixed all the ingredients. I can mix maida or oil. You can do it like this you can do it like this if you want to do it carefully, you should not hurry you should do it carefully if you do it like this it will be easy for you to do it you can do it in any way like this It is easy to make even

Speaker 1: when it is hot. It comes

Speaker 0: out in the same way. Take the dough, add maida and roll it into a thick ball. Then, dip the poori in the dough. Make the ball again, add maida and roll it maida This is how it is There is a spicy version of Biscuit Roti I have already made a video on how to make it. If you haven't seen it, please do.

It's very tasty. You can make both in the evening. Now the sun is setting. The oil is also hot. We will put the idiyamuri and fry it.

We have to

Speaker 1: fry it like this. The oil is hot now. I will put the fish in the idiyam. And fry it in the oil. I will fry it in the oil.

I will fry it in the

Speaker 0: oil. It is looking good. The sugar will dissolve in the oil. So, even if the sugar is absorbed by the sugarcane, it will not dissolve in the oil. If we make biscuit roti, we will not add sugar.

So, the chances of it dissolving in the oil are high. So,

Speaker 1: it is easier

Speaker 0: to make than to eat. It was like this until I liked it. If you want it spicy, you can add biscuits. I have made both. See.

Friends, now we have made all the Sangeer. We can eat this. Let's see how it is.

Speaker 1: See. Friends, now our Sangeer is ready. We can eat

Speaker 0: it now. Let's taste it. It's first class. Everything is cooked. I can't say that anything is undercooked.

Everything is fresh. It's a bit cold. It's tasty because of the Kringa.

Speaker 1: I didn't feel any sourness in it. Everything is very nice. It is a very tasty dish.

Speaker 0: If you add the ginger, it will be very tasty. I forgot to tell you that you can add cardamom powder to this. I forgot to add it. Sanjeevara Bari is good. I hope everyone will try this recipe.

I hope everyone liked it. See you in the next video. Namaskar.

Speaker 1: Please comment down a pink heart emoji if you have made it to the end of this video! Thank you for watching and I'll see you guys next time!

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Mangalore style sanjeera | Sweet poori recipe | ಸಂಜೀರ | Teatime Snack recipe | Bhat n Bhat