This is a very traditional rotti made with rice flour. Rice flour is mixed with hot water along with soaked chana dal, chopped onion, green chiles, sesame seeds and cumin seeds. The prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides.
Makes: 2 – 3 Pacchi Senagapappu Tapala Rotti.
Rice Flour 1 Cup
Onion 1 Small
Chana Dal 2 tbsps
Sesame Seeds 1 tsp
Cumin Seeds 1/4 tsp
Green Chiles 1 – 2
Salt to taste
Curry Leaves 3
Cilantro few Sprigs
Oil 1 tbsp
Method of preparation:
Peel and finely chop the onion.
Remove stems, wash and mash the green chiles.
Wash and finely chop the cilantro.
Wash and tear the curry leaves.
Soak chana dal in a cup of water for around 2 hours.
Bring to boil a cup of water and remove from heat.
In a mixing bowl, mix together rice flour, soaked chana dal, sesame seeds, cilantro, onion, cumin seeds, green chiles and salt into smooth dough using the hot water. Add little more water if necessary.
Divide the dough into two to three portions.
Heat a flat pan on medium heat.
When pan gets little hot, place the dough on the flat pan.
Press the dough and spread it with help of wet fingers into thick roti (around 5 inch diameter).
Pour a tsp of oil on top of the roti.
Cook for a minute or two until the bottom side turns golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
When both sides turn golden brown, remove from heat.
Repeat the same with remaining portion(s).
Serve rice flour chana dal rotti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the roti well.
Suggestions: If the roti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Rice Flour Yogurt Rotti, Spicy tapala Roti etc…
Other Names: Rice Flour Chana Dal Roti, Pacchi Senagapappu Tapala Rotti, Biyyam Pindi Apachulu.