vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Aggala - Rasa Kavali

Aggala - Rasa Kavali
STUFFED EGGPLANT BRINJAL BONDA

Stuffed Eggplant Brinjal Bonda

Eggplant bajji with stuffing inside the bajjis makes it even more tastier. Brinjal Bonda (Brinjal B......

BITTER GOURD WITH METHI LEAVES MASALA

Bitter Gourd With Methi Leaves Masala

BITTER GOURD WITH METHI LEAVES MASALA :Bitter foods are usually good for controlling blood sugar in......

PRAWNS COOKED IN GARLIC DIL LEAVES AND SPINACH

Prawns Cooked In Garlic Dil Leaves And Spinach

PRAWNS COOKED IN GARLIC,DIL LEAVES AND SPINACH :Tandoori king prawn served with leaf salad and mint......

KADAI MASALA VEGETABLE WITH MAKHANI FLAVOUR

Kadai Masala Vegetable With Makhani Flavour

KADAI MASALA VEGETABL WITH MAKHANI FLAVOUR :Gently simmered chicken broth mildly spiced and flavoure......

AMLA INSTANT SWEET AND HOT PICKLE

Amla Instant Sweet And Hot Pickle

AMLA INSTANT SWEET AND HOT PICKLE :Instant Amla Pickle recipe this Amla Pickle Recipe Andhra style w......

Aggala - Rasa Kavali Recipe, How To Make Aggala - Rasa Kavali Recipe

How to makeAggala - Rasa Kavali?How to cookAggala - Rasa Kavali?Learn the recipeAggala - Rasa Kavaliby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Aggala - Rasa Kavali

(89 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Aggala - Rasa Kavali
Author : Vahchef
Main Ingredient : Aggala - Rasa Kavali
Servings : 0 persons
Published date : November 28, 2016


Ingredients used in Aggala - Rasa Kavali
• Measure kittul treacle - 1/4 to taste.
• Measure roasted rice flour - .
• Salt - to taste.
• Pepper - to taste.
Method:
  1. Reserve one-fourth of the roasted rice flour in a bowl to coat the aggala when ready. In a saute pan, boil the treacle over medium heat until thickened.
  2. Add a pinch of salt and pepper. Remove from fire.
  3. nbsp;Add the roasted rice flour to the thickened treacle.
  4. Mix in well. Mixture should be a little bit sticky. When mixture has cooled enough to handle, form into 3/4-1 diameter balls and coat with the remaining roasted rice flour.
  5. Enjoy after a meal or at tea time.





Cooking with images






comments

 


 
  You need to login to continue, click here
 

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter

By Vah Group