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Rice Flour Moong Rotti

15 May

Pesara Pappu Biyyam Pindi Rotti.

This is a very traditional rotti made with rice flour. Rice flour is mixed with hot water along with soaked moong dal, chopped onion and spices. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides.
Makes: 2 5-inch Pesara Pappu Tapala Rotti.


Rice Flour 1/2 Cup
Onion 1/2 Small
Moong Dal 4 Tbsps
Cumin Seeds 1/8 tsp
Red Chilli Flakes 1 tsp
Salt to taste
Oil 1 Tbsp

Method of preparation:

Peel and finely chop the onion.

Soak moong dal in a cup of water for around 2 hours.
Bring to boil half a cup of water, add salt and red chilli flakes and remove from heat.

In a mixing bowl, mix together rice flour, soaked moong dal, onion, cumin seeds and salt(if necessary) into smooth dough using the hot water we just boiled. Add little more water or rice flour if necessary.
Divide the dough into two portions.

Heat a flat pan on medium heat.
When pan gets little warm, 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 light 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.
Remove rotti from heat and repeat the same with remaining portion(s).
Serve rice flour moong 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: Pesara Pappu Biyyam Pindi Rotti, Rice Flour Moong Rotti, Pesara Pappu Tapala Rotti, Biyyam Pindi Apachulu.