Baked Karanji

About Baked Karanji

Ingredients

• For covering
• Refined flour (maida) 1 cup
• Ghee 1 tbsp + 1 tsp
• Yogurt 1 tbsp
• Salt ¼ tsp
• Baking soda ¼ tsp
• For stuffing
• Fresh coconut, scraped 1¼ cups
• Jaggery, grated ¼ cup
• Honey 1 tbsp
• Green cardamom powder ½ tsp

How to Make Baked Karanji (Stepwise Photos)

Method

1. To make the stuffing, heat a non-stick pan, add coconut and saute on medium heat till the moisture evaporates.
2. Add jaggery and mix well and saute till it melts and mixes well with the coconut. Add honey and saute till the mixture is semi dry.
3. Add cardamom powder, mix well and switch off the heat. Set aside to cool down to room temperature.
4. To make the covering, take refined flour in a mixing bowl, add yogurt, salt and ghee and mix well. Add sufficient water and knead into a semi soft dough.
5. Cover the dough with a small bowl and rest for 2 hours.
6. Preheat an air fryer to 180º C.
7. Knead the dough for 1 minute. Divide into 12 equal parts and shape them into balls.
8. Roll out each ball into a not too thin puri. Place some stuffing in the center of the puri, bring one side over the stuffing and press the edges to seal well. Press the edges with a fork to make a design.
9. Lightly grease the air fryer basket, arrange all the karanjis in it and fit it to the air fryer and bake 25 minutes.
10. Take the karanjis out of the air fryer and cool down to room temperature.
11. Arrange them on a serving platter and serve or store in an airtight container to use when required.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps