Kajjaya/Deepfried sweet bread

Godess Tulasi got married to Lord Vishnu today. On this auspicious occasion we decorate tulasi plant along with a twig of amla and tamarind and offer prayers to godess tulasi and lord vishnu. It is celebrated on the 12th day after Balipadyami hence the name 'Utthanadwadashi' also known as 'Kiru deepavali' which means little deepavali. We remember mother sparing fire crackers for this day and evening was filled with lots of activity from singing kirtans in front of tulasi plant, offering neivedyam, distributing prasadam etc., I made Kajjaya for the occassion and my dear hubby typed in tulasi astottara in Kannada for sharing with you all.

Uttanadwadashi in 2008 is on 10 Nov 2008. 
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ಇತಿ ತುಳಸೀ ಅಷ್ತೋತರ  ಶತನಾಮಳೀ
Here is the kajjaya for you all :

Jaggery : 1 cups
RiceFlour :  2 cups
cardamom powder : 1 big pinch
1 ripe banana
Oil for deepfrying


Powder jaggery and add 3tbsp of water and warm it to make jaggery solution. Filter it to remove dust etc
Bring the filtered jaggery solution to boil. When you get a 1 thread consistency syrup start adding rice flour to get a thick dough. You can switch of the stove and add flour. Let this dough cool down.
Cut ripe banana to the dough and mix. Keep this dough aside for 8-10 hrs.
Heat oil in a low flame. grease your hands with little oil, take a lemon size dough and press between your palm to make a disc. Drop this disc inside the hot oil and fry till red.
Remove from oil and enjoy hot hot kajjaya!
Note : This method is a short cut to traditional way of making kajjaya. I have tweaked the recipe to suit the ingredients in my pantry.


Unknown said...

we call this appam, but is shaped like that of a sweet paniyaaram..
I have seen the tulasi lagna function in india..celeberated in a nice manner..
nice post..

Deepthi Shankar said...

bisi bisi kajjaya chennagide .. happy tulasi habba to you lakshmi

Haripriya Reddy said...

Good to me.

I tagged you, Please check...

Cham said...

I really appreciate the festival u associate with slogas and connect with food. It is great! Love the sweet :)

Kannada Cuisine said...

Kiru deepavali Shubhashayagalu Lakhami!!

Nin kajjaya nodi bayalli neeru bartide

Sunshinemom said...

The dish is somewhat like appam, and I love it! I did not know that Tulsi marriage function is followed in the South. I have seen Maharashtrians celebrate it. My MIL from Mangalore said she follows the Marathi tradition!

Unknown said...

happy tulasi habba lakshmi wow "bisi bisi kajjaya nanage ondu beku kajjaya" thanks for the tulasi astottara lakshmi i forgot to bring that book from India thanks a lot dear

Unknown said...

oh this looks yummy..I make it with maida instead of rice flour..yours sound very good

Lakshmi said...

@ All,
Thanks for letting me know that Kajjaya is called appam also.

@ Smitha,
nin kajjaya nodi tempt aagi naanu kajjya madiddu :D

@ Rekha,
I know the pains of not getting astottaras online so I publish them if I have it with me. My pleasure Rekha :)

@ Ramya,
did not ever know that kajjaya can be made with maida!! thanks for the info :)

@ Sunshinemom,
Tulasi lagna/marriage is celebrated in south dear ...benefits of blogging :D is we get to know many things right ?

lubnakarim06 said...

Sweet and simple recipe.

R said...

Happy Tulasi habba!
Would like to invite you for a coffee at My blog
Pls join me :)

Raks said...

Love to have some:) Looks very nice !

UjjU said...

Kajjaya thumba chenaagidhe. :) Navilkoos soup, pumpkin soup tharahane illi thumba common. :)

notyet100 said...

this is something new for me..looks nice nd yum,..tulsi vivah is celebrated at my in laws place too,.we decorate tulsi plant with chunni,bangles,kumkum,..nice to know about ur tradition too,..nice post,..

Vikis Kitchen said...

Hi, this looks yummy and nice information on the festival .Moreover, I have a gift for you. Just visit me.

Adlak's tiny world said...

Hi lakshmi so informative abt the festival and kajjaya looks colorful and mouthwatering.

SMN said...

So nice to see that kannada script. I hope u had great tulasi pooja.. new dish for me looks yum

Pragyan said...

This is called Arisa Pitha in Odiya..just love it!

Lakshmi said...

@ Pragyan,

Thanks for telling me the Odiya name Pragyan. Good Knowledge update :)

Vanamala Hebbar said...

kajjaya madidra..nice pic..urs is different method.

Sukanya Yogesh said...

Looks something like a cross between appam and adirasam made by us. It amazes me to see dishes similar to the ones made in Tamilnadu also made in Karnataka, it makes us realize how similar we all are, although we belong to different states of India.Fantastic Lakshmi for highlighting these wonderful recipes and sharing them.

Lakshmi said...

@ Sukanya,

I don't know how appam nor adirasam tastes, but definitely Kajjaya must taste very different than these two. Unity among differences is what makes us stand tall as INDIANS !