Archive | November, 2010

Spinach Rotti

30 Nov


Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick rotti. The rotti is layered with freshly chopped spinach and spice mixture. Once the spinach rotti is cooked, it is served with coconut chutney or sambar.
Makes: around 7 5-inch Spinach Rotti.


Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Spinach 1 Cup Packed
Turmeric Powder a Pinch
Garlic 1 Small Clove
Green Chiles 2
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.

Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.

Wash and finely chop the spinach leaves.
Peel and roughly chop the garlic cloves.
Remove stems, wash and chop the green chiles into circles.

Using a pestle, crush the green chiles, garlic cloves, turmeric powder and cumin seeds with few pinches of salt.

Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
Layer the rotti with crushed green chiles cumin seeds mixture.
Then layer the rotti with spinach leaves and sprinkle a pinch of salt.

Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tsp of oil and turn over the rotti.
Cook the roti for another 2 minutes on a low flame for spinach leaves to cook and crisp up a bit.
Serve spinach rotti with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter for a week or two for more spinach rotti.

Suggestions: If rotti is uncooked inside, put it back on heat and cook covered on low flame till done.
Variations: Alternatively, put the rotti in oven for 2 – 4 minutes for spinach leaves to crisp up. Check out other breakfast dishes here.
Other Names: Spinach Rotti, Palakura Rotti.


Spicy Pesarattu

29 Nov

Spicy Pesarattu.

Pesarattu is a quintessential breakfast of people in Andhra Pradesh. Here, red chiles are ground into paste to layer the pesarattu which makes the moong dal dosa spicy. Serve the dosa with upma or with besan chutney.
Makes: around 10 Spicy Pesarattu.


Split Moong Dal 1 Cup
Whole Red Chiles 1 – 2
Cumin Seeds 1/4 tsp
Salt to taste
Oil as Required

Method of preparation:

Soak red chiles in water for around 5 -10 minutes.
Strain the red chiles and grind it into coarse paste with cumin seeds and salt.

Soak split moong in water for around 2 hours.
Strain the soaked moong dal, wash with fresh water and grind it into smooth paste with sufficient water.
Thin out the batter if required with water to make a pourable somewhat thin batter..
Season the moong dal dosa batter with sufficient salt.

Heat a flat pan on medium high heat, apply a tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of moong dal batter and spread it with back of the ladle into thin dosa.
Immediately take a tsp of red chile paste and spread it on the dosa with a spatula.
When bottom and edges of the moong dosa start to turn brown, carefully turn the dosa on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining moong dosa batter and make more pesarattu.
Serve spicy pesarattu with besan chutney.
Notes: Make sure not to over fry the dosa.

Suggestions: If the pesarattu doesn’t come out crisp, make sure to pan is hot all the time. Try to spread the batter on the pan as fast and as thin as possible. If the dosa doesn’t come out, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick.
Variations: Some pesarattu recipes use whole moong which is soaked and then ground into paste. This yields soft dosa rather than crisp dosa. Some grind the green chiles and ginger along with soaked moong dal.
Other Names: Spicy Pesarattu.

Yogurt Bonda

27 Nov

Challa Punukulu.

Equal ratio of maida and rice flour is made into thick batter with yogurt. The mixture is seasoned with spices and herbs. The batter is then scooped up and dropped into hot oil and fried till golden brown in color. Serve yogurt bonda with onion chutney or with any chutney of your choice.
Makes: around 10 Yogurt Bonda.


Rice Flour 1/4 Cup
Maida 1/3 Cup
Chana Dal 2 tbsps
Yogurt 1/3 Cup
Onion 1/2 of Small One
Cumin Seeds 1/2 tsp
Green Chile 1
Curry Leaves 4
Soda Bi Carb a Pinch
Salt to Taste
Oil for Deep Frying

Method of preparation:

Soak chana dal in water for around 3 hours and strain the dal.
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and tear the curry leaves into small pieces.

In a mixing bowl, mix together rice flour, maida, yogurt and salt.
Add sufficient water and mix the above mixture into smooth, soft and thick batter.
Stir in chana dal, onion, green chile, cumin seeds and curry leaves.

Heat oil in a heavy deep pan on medium high heat.
When oil gets hot, carefully drop a small scoop of the mixture into the oil.
Repeat till the surface of the oil is filled up.
Deep fry till the bonda turns light golden brown in color.
Carefully remove the yogurt bonda onto a absorbent paper.
Repeat the same with any remaining mixture.
Serve yogurt bonda with onion chutney.
Notes: Make sure to fry the bonda in medium hot oil to make sure the inside is cooked well.

Suggestions: If the inside of the bonda is not cooked properly, put them back in medium hot oil and fry till done.
Variations: You can also add a tsp of sooji to make the bonda little more crisp.
Other Names: Yogurt Bonda, Challa Punukulu, Challa Punugulu.

Apple Pickle

26 Nov

Apple Pickle.

Apple is grated and mixed with red chili powder and spices. The apple mixture is then tempered with whole spices. Serve apple pickle with idly, dosa etc…
Makes: around a Cup of Apple Pickle.


Raw Tart Apple 1
Red Chile Powder 2 Tbsps
Mustard Seeds 1 tsp
Fenugreek Seeds Powder 1/8 tsp
Lemon Juice 1 tsp
Salt 1 Tbsp


Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and grate the apple on thicker side of the grater.
Grind mustard seeds into fine powder.

In a mixing bowl, add roasted fenugreek seeds powder, red chile powder and salt.
Mix thoroughly and add grated apple, mustard seeds powder and lemon juice.

Heat oil in a small pan, add all talimpu ingredients in order.
When chana dal changes color, remove from heat.
Let the oil cool to room temperature and add to above pickle bowl.
Give the pickle a good stir and store it in a tight jar.
Ready to use after a few minutes of standing time.
This apple pickle stays for few days if refrigerated.
Notes: Make sure to choose raw apple with less moisture.

Suggestions: If the apple pickle is not tart enough, add more lemon juice. You can also finely chop the apple.
Variations: Check other pickles here.
Other Names: Apple Pickle.

Capsicum Rice

25 Nov

Butta Pacchi Mirapakaya Annam.

Bell pepper is sliced and cooked in tempered oil along with sliced onion. Peanuts are roasted with red chiles and ground into fine powder. Finally the powder is mixed with bell pepper and steamed basmati rice. Serve capsicum rice with any raita of your choice.
Makes: around 2 Servings of Capsicum Rice.


Bell Pepper 1
Onion 1 Small
Basmati Rice 1 Cup
Raw Peanuts 1/3 Cup
Whole Red Chiles 3 – 4
Tamarind 2 inch Piece
Mustard Seeds 1 tsp
Curry Leaves 5
Cilantro few Sprigs
Salt to taste
Oil 3 tsps

Method of preparation:

Peel and slice the onion.
Wash, remove stem, discard seeds and slice the bell pepper into 2 inch long strips.
Soak tamarind in few tablespoons of warm water and extract all the juice discarding the veins.
Wash and finely chop the cilantro.

Cook basmati rice in 1 1/2 cups of water till all the water has been absorbed by the rice.

Heat two tsps of oil in a pan, add raw peanuts and fry till peanuts turn golden brown.
Remove the peanuts from heat, add broken red chiles, cumin seeds and fry till red chiles change color and crisp up.
Remove the red chiles from heat and cool the ingredients to room temperature.
Grind the peanuts, red chiles, cumin seeds and salt into fine powder.

Heat tsp of oil in the pan, add mustard seeds and curry leaves.
When mustard seeds start spluttering, add bell pepper and onion.
When onion turns translucent and the bell pepper turns little soft, add the peanuts powder.
Stir well and add tamarind extract and salt.
Mix well and stir in cooked basmati rice and cilantro.
Serve capsicum rice with any raita of your choice.
Notes: Make sure not to overcook the bell pepper.

Suggestions: Adjust the red chiles according to spice preference.
Variations: You can also add chopped cashews along with mustard seeds.
Other Names: Capsicum Rice, Butta Pacchi Mirapakaya Annam.