Ingredients
- Dry Green peas / Bataneelu – ½ cup
- Red Rajma – ½ cup
- Jonnalu/ Jowar – ½ cup, sprouted
- Carrot – 1 cup, freshly grated
- Raw Mamidikaya – 2 tbsps, freshly grated
- Ginger-Garlic paste – 1 tsp
- Aavalu/Mustard Seeds – 1 tsp
- Oil – 1 tsp
To roast & grind
- Dry red chillies – 4
- Dhaniya – 1 tsp
- Senagapappu – 1 tsp
Grind it to a powder without water.
Preparation Method
Wash and soak rajma & pachi battani for about 6 hrs.
Take the sprouted jonnalu, rajma and Battani along with 3 cups of water & salt in pressure cooker & cook for one whistle.
Cool and open the lid. Drain the excess water.
Heat oil a pan and add mustard seeds, wait until it splutters.
Now add ginger paste, grated carrot, grated mango and the roast & ground powder.
Mix well & remove from the stove.
This colorful Rangoli Guggillu will be very tasty to eat.
