Tag Archives: Rice Flour

Badam and Rice Kheer

14 Sep

badam_rice_kheer
Badam Pappu Pala Thalikalu.

Rice flour is made into soft dough with hot water and then the dough is shaped into balls and strings. The prepared balls are then boiled in milk till cooked. Blanched and peeled almonds are made into paste and added to the milk. Serve badam and rice kheer hot.
Makes: around 4 Servings of Badam and Rice Kheer

Ingredients:

Milk 1 1/2 Cups
Rice Flour 2 Tbsps
Jaggery 3 – 5 tbsps
Cardamom Powder a big Pinch
Almonds 15 – 20

Method of preparation:

Soak almonds in warm water for sometime and peel off their skin.
Then grind the almonds into smooth paste with little water.

Bring to boil few tablespoons of water.
In a bowl, add rice flour and add hot water.
Knead the rice flour into soft dough and divide the dough into small portions.
Form some of the portions into tiny balls and some of them into long thick strings.

Bring to boil milk in a sauce pot, stir in prepared rice flour balls and strings and cardamom powder.
Boil till the rice flour balls float (around 5 – 10 minutes).
Add little more milk if the mixture becomes too thick.
Stir in almond paste and boil on low flame for few seconds.
Remove from heat, stir in jaggery.
Pour into small bowls and serve badam and rice kheer immediately.
Notes: Make sure not to add sugar or jaggery if the mango pulp is already sweetened.

Suggestions: If the strings or balls are too small, they dissolve in milk once cooked. Make sure they are big enough to hold their shape. If the formations are too big, they take more time to cook in the milk.
Variations: A traditional version of palathalikalu.
Other Names: Badam Pappu Pala Thalikalu, Badam and Rice Kheer

Crispy Rice Flour Snack

7 Jul

ribbon_pakodi
Aku Pakodilu.

Aku pakodi is famous among savory snacks in Andhra. Aku pakodi are made by a special instrument called jantikalu maker with a rectangular perforation plate. Here, rice flour and gram flour is mixed with hot oil and water into a soft dough. This dough is extracted through the jantikalu press and deep fried till they turn light golden in color.
Makes: around 3 Cups of Crispy Rice Flour Snack.

Ingredients:

Rice Flour 1 1/2 Cups
Gram Flour/ Besan 1/2 Cup
Sesame Seeds 1 tsp
Red Chili Powder 1 tsp
Salt to taste
Oil for deep frying + 1/8 Cup

Method of preparation:

Heat 1/8th cup of oil to smoking point and remove from heat.

In a mixing bowl, sift rice flour, gram flour and salt.
Add the sesame seeds, red chili powder and mix well.
Slowly pour the hot oil into the mixing bowl and knead the mixture.
Add enough water to the mixture and knead till it forms into a bit loose wet dough.
Divide the dough into 2 portions.

Insert a handful of dough into murukulu maker / muruku press.
Choose the disc with rectangular perforations in it.

Heat oil in a deep frying pan on medium – low heat.
Slowly press and move the muruku maker in circular motion to let the dough strips drop into hot oil.
Deep fry the pakodi until light golden color on both sides and remove onto a absorbent paper.
Repeat the same with the other portion of the dough.
Make sure the aku pakodi / rice flour snack are light and crisp, else deep fry again till crisp.
Store tight in a jar and serve aku pakodi as a tea time snack.
Notes: Make sure not to over fry the aku pakodi. Adjust the flame occasionally to let the oil have a constant temperature.

Suggestions: If the dough is too tight and doesn’t come through the murukulu press, mix in a few tbsps of hot water into the dough and try again. Add a tbsp of melted butter to the dough if aku pakodi comes out hard to bite after deep frying.
Variations: Check other snacks here.
Other Names: Aku Pakodilu, Crispy Rice Flour Snack.

Rice Flour Moong Rotti

15 May

rice_flour_moong_dal
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.

Ingredients:

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.

Ridge Gourd Dosa

6 Feb

ridge_gourd_dosa
Beera Attu.

This is a very quick dosa prepared with ridge gourd and the batter doesn’t need any fermentation. Ridge gourd is ground into paste along with the skin and mixed with rice flour for ridge gourd dosa batter. The ridge gourd dosa batter is then poured onto hot pan and roasted till dosa is cooked and crisp. Serve ridge gourd dosa with any chutney or with sambar.
Makes: around 7 Ridge Gourd Dosa.

Ingredients:

Ridge Gourd 5 – 6 inch Long Piece
Rice Flour 1/4 Cup
Onion 1/2 of Small One
Green Chiles 1 – 2
Cilantro few Sprigs
Salt to taste
Oil as Required

Method of preparation:

Remove ends, lightly scrape, wash and roughly chop ridge gourd without removing the skin.
Peel and finely chop the onion.
Remove stems, wash and roughly chop the green chiles.
Wash and finely chop cilantro leaves.

Grind ridge gourd and green chiles into smooth paste adding small amount of water.
In a mixing bowl, mix together rice flour, ground ridge gourd green chile paste, chopped onion, chopped cilantro and salt.
Add water (if required) to make it somewhat thin batter.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of ridge gourd dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 5 inch diameter dosa.
Sprinkle cilantro and don’t spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.

Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining ridge gourd dosa batter.
Serve ridge gourd dosa with sambar or with any chutney of your choice.
Notes: Make sure ridge gourd dosa is cooked well and turned brown before turning on other side.

Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust the batter accordingly with water.
Variations: You can also add finely chopped nuts like cashews to the batter.
Other Names: Ridge Gourd Dosa, Beera Attu, Beerakaya Dosa.

Challa Jantikalu

7 Jan

challa_jantikalu
Challa Jantikalu.

Challa Jantikalu is my most favorite snack of all. They can be made by a special instrument called murukku maker with a small dots plate. Challa Jantikalu recipe has sour yogurt in it which gives it a distinct taste. The loose dough is prepared with flours and yogurt and extracted through the murukku press and deep fried till light golden color.
Makes: around 4 Cups of Challa Jantikalu.

Ingredients:

Rice Flour 1/2 Cup
Plain Flour / Maida 1/2 Cup
Sour Yogurt 1/4 Cup
Extra Hot Red Chili Powder 1/8 tsp
Sesame Seeds 1 Tbsp
Salt to taste
Oil for deep frying

Method of preparation:

Heat 3 tablespoons of oil until its hot, remove from heat.

In a mixing bowl, sift rice flour, plain flour, red chili powder and salt.
Stir in sesame seeds, hot oil and mix well with a spatula.
Stir in sour yogurt and make into a soft dough.
Add more water if the dough is too tight and more rice flour if the dough is too loose.
Divide the dough into 2 -3 portions.

Insert a portion of dough into murukulu maker / muruku press.

Heat oil in a deep frying pan on medium – high heat.
Slowly press and move the muruku maker in circular motion to let the strings drop into hot oil.
Deep fry the challa jantikalu until light golden in color on both sides and remove onto a absorbent paper.
Make sure the murukulu are light and crisp, else deep fry again till crisp.
Make sure not to over fry the challa jantikalu. Reduce the flame occasionally to let the oil have a constant heat.
Repeat the same with remaining challa jantikalu dough portions.
Serve challa jantikalu as a tea time snack.
Notes: Make sure not to leave the challa jantikalu dough outside for long before deep frying it.

Suggestions: Make sure yogurt is sour, else leave it outside for overnight. If you are making a larger batch of challa jantikalu, divide the flour mixtures into portions before adding the yogurt. Just before deep frying, add the sour yogurt and place it in the muruku maker.
Variations: Squeeze half a lemon into the yogurt if it is not sour enough.
Other Names: Challa Jantikalu.