Ingredients:
For Dosa:
Raw rice - 2 cups
Salt
For Pappu Rotta:
Toor dal - 1/4 cup
Green chillies - 2
Red Chillies (Optional) - 2
Curd chillies (Optional) - 2
Shredded coconut (Optional) - 2 spoons
Turmeric
Mustard, channa dal, urad dhal, Curry, and Coriander leaves for seasoning
Lemon juice
For Puluvu pappu rotta:
Tamarind - lemon size. Soak and extract the juice.
Cooked toor dal (Optional) - 2 to 3 spoons
Red chillies, Curry and Coriander, Mustard, Channa and urad dhal
Sambar powder - 1 to 2 spoon
Idli podi / powder - 1 to 2 spoon
Jaggery
For Thevu pappu rotta:
Ghee - a few spoons
cashew nuts - 6 to 8 pieces (break it)
Grated coconut - one to two handfuls
Sugar - 1 to 2 small cups or as per your taste
Dosa Preparation:
1. Soak raw rice for 3 to 4 hours.
2. Grind the soaked rice into a thin batter with a little salt added
3. Remove the batter to a container
4. Now wash the grinder and the stone with 1 cup (or a little more) of water and remove it to a separate container. If you feel the quantity is too less then you can add 1 or 2 spoons from the batter
5. Now keep this container over the stove and boil. Keep stirring continuously. As you stir it forms kanji (porridge) / slurry. Switch off the flame.
6. Immediately mix this kanji in the batter; keep stirring as you pour and give a very good mix.
Video of Kanji kaaichal and mixing with pappu rotta batter:
7. Make sure the batter is very thin and in pouring consistency as like Rava dosa batter.
8. Now in a hot dosa tawa, pour the dosa batter from the tawa edge (like rava dosa) and pour 1 spoon of oil. Cover with a lid and cook. One-side cooking is fine. Need not cook both sides.
9. Once the edges of the dosa raise, remove to a plate and repeat step 8 till the batter is over and stack the dosas one over the other.
Pappu Rotta Preparation:
1. Pressure cook toor dal for 3 whistles. Do not cook dal to a mushy consistency. It needs to retain its shape slightly. In a kadai, pour oil, splutter mustard seeds, channa dal, urad dhal, curry leaves, green chillies, red chillies (optional), and curd chillies (optional) and stir till the dal turns brown.
2. Now add the cooked toor dal and give a quick stir. Don't stir too much or the dal will mash. Optionally add 2 or 3 spoons of shredded coconut and give a mix.
3. Add the dosa pieces and salt (if required) and give a very good mix.
4. Cover the kadai and cook for 3 - 5 minutes stirring in between.
5. Add a few drops of lemon juice and sprinkle chopped coriander leaves and switch off the flame.
6. Tasty Pappu Rotta is ready.
Puluvu pappu rotta Preparation:
1. In a kadai, pour oil, splutter mustard seeds, channa dal, urad dhal, curry leaves, red chillies, and turmeric powder and stir till the dal turns brown.
2. Now add the extracted tamarind water, jaggery, and salt and keep stirring until it forms a paste consistency. Saute till the oil separates. Don't make it to a thick consistency. Should be a little loose. Allow it to cool down.
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| Optionally add a few spoons of cooked toor dal |
4. Cover the kadai and cook for 3 - 5 minutes stirring in between. Check for tanginess and add more if required so.
5. Sprinkle chopped coriander leaves and switch off the flame.
6. Tasty Puluvu pappu rotta is ready.
Thevu (Sweet) Pappu Rotta Preparation:
1. In a kadai, add a few spoons of ghee.
2. Add a few broken cashew nuts and saute.
3. Once the cashews start to change colour, add grated coconut and saute. Keep flame low and saute.
4. Once the grated coconut shrinks, add dosa pieces, the required amount of sugar and stir.
5. As the sugar starts to melt, keep stirring and switch off.
6. DO NOT over stir keeping the flame on. Just give a mix and when everything starts to come together, switch off the flame otherwise it might turn clumsy forming lumps.
7. Tasty Thevu (Sweet) Pappu Rotta is ready.
, Puluvu pappu rotta (Tamarind), Thevu pappu rotta (Sweet)){kind=link}
2 Comments
Super narrative and tasty pappu rottai!
ReplyDeleteVery nice thanks akka
ReplyDelete