Dosapalukulu / Chittimillu / Jilakara – 3 Cups
Potato – 1
Tomato – 2
Onion – 1
Green Chilies – 8
Oil – 2 tbsp
Mustard Seeds – ¼ tsp
Curry Leaves – 4 sprigs
Water – 3 cups
Heat a tbsp of oil & pan fry dosapalukulu. Take it aside.
Finely chop onion, potato, tomatoes & green chilies.
Heat oil in a pan, add mustard seeds & finely chopped veggies.
Saute it for a minute and pour water & add salt to taste.
Let it boil. Once done, add the fried dosapalukulu & cook it.
When the water is gone, turn the heat off & server hot.
Dosapalukulu / Chittimillu / Jilakara – 2 Cups
Sugar – 1 ¼ cup
Milk – ½ ltr
Cardamom – 2
Ghee – 1 tbsp
Heat ghee in a pan & fry the nuts. Take the nuts of it.
Now add dosapalukulu and fry it. Take them aside.
Add milk & a cup of water and let it boil.
Add the fried dosapalukulu and let it cook for 5 minutes.
Stir it intermittently. Turn the heat off.
After some 5 minutes, add sugar, cardamom powder & fried nuts. Mix it well.
It will be ready to eaten after 10 minutes.
Dosapalukulu also called Chittimillu or Jilakara is a type of Vermicelli made at home. It is made during summer in large quantities and can be used throughout the year to make a snack (Dosapalukula Upma / Pulao) or a sweet (Dosapalukula Kheer / Payasam).
All purpose flour – 1 cup
Wheat flour – 1 cup
Sooji Rava – 1 cup
Salt – ½ tsp
Mix all the ingredients together.
Whenever you are ready to make it…
Take a small quantity of your choice & add enough water to make it harder dough than the one for making Chapatis. It is usually harder dough like the one made for Puris.
Keep it aside in a closed container for an hour.
Knead it again once & start making Dosapalukulu as shown in pictures and video below.
Once done, let it dry under the Sun for a day or two.
Stock it in containers and use it whenever you need it.
Note: In some parts, it is made using only the All purpose flour or Wheat flour.