MINAPA ROTTI

Minapa rotti is very popular breakfast in indian homes that is more popularly known as Dibba rotti. My mum made this recipe very frequent in my home. This is very tasty and crispy outer layer. It is lightly heavy dish. This is my hubbys most favourate recipe, so i made this in last satur day.

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Ingredients:

• Urad dal (Minapa pappu) - 1 cup
• Rice ravva (Vari nooka) - 1 cup
• Salt - to taste

Ingredients for Seasoning (Talimpu):

• Mustard seeds (Aavalu) - 1 tsp
• Cumin seeds (Jeera, jeelakarra) - 1 tsp
• Asafoetida (Hing) - 1/4 tsp
• Green chillies - 2
• Red chilli - 1
• Ginger (Finely chopped) - 2 tbsp
• Urad dal - 1 tsp
• Curry leaves - 5
• Oil - 3 tbsp

Method:

• Rinse and soak urad dal in plenty of water for over night or atleast 6 hours.
• Take rice ravva in a bowl and sprinkle some water and keep aside.
• Blend/grind the urad dal into a smooth batter with adding enough water. The consistency should be like idly batter.
• Mix the rice ravva into the ground  urad dal batter, add salt to taste and mix well.
• Heat 2 tbsp oil in a non-stick pan/kadai and add all seasoning (Talimpu) ingredients and saute them until the urad dal turn golden color.
• Now add this seasoning into the urad dal batter and mix well.
• Now in the same pan add 1 tbsp of oil and pour the batter to it, cover and let fry on a very slow flame till golden brown.
• If required add a little more oil.
• After 20-30 min turn over carefully and cook the other side if interested.
• You can serve Minapa rotti as a breakfast with coconut chutney, bombay chutney or sambar.

Note:

• You can use idly ravva instead of rice ravva.

CHEGODILU (FRIED RICE FLOUR RINGS)

Ingredients:

• Rice flour (Vari pindi) - 1 cup
• Water - 2 cups
• Moong dal (Pesara pappu) - 2 tbsp
• Cumin seeds - 1/2 tbsp
• Sesame seeds - 3 tbsp
• Chilli powder - 1/2 tsp or to taste
• Turmeric powder - pinch
• Salt - to taste
• Oil - 1 tbsp + for deep frying

Dough preparation:

• Take a non-stick pan and add all the above ingredients except oil and sesame seeds. Mix well with out any lumps and adjust the spices depending on your preference.
• Now switch on the flame and cook on medium heat to make a paste. Stir continuously without stopping. (Otherwise it sticks to the pan)
• It should turn into a thick paste. You can see like a rice flour upma.
• You have to check the paste with wet hands, if it is not sticking then paste is ready.
• Now switch of the flame and add ssesame seeds and 1 tbsp of oil. Mix well and cover it with lid for 15-20 minutes till it cools down.
• Once cool, knead the dough till it is smooth.

Chegodi preparation:

• Apply oil on to your hand and grease the oil to a flat surface, and take a small lemon size ball of the dough and roll it into a thick rope and form a ring by pressing the ends of the rope firmly.

• Prepare the entire dough in this manner.

• Heat oil in a pan on medium high heat and place the chegodilu one by one into the hot oil. Let the chegodilu fry on high flame till they rise to the surface.

• Cook the chegodilu till they turn crisp and  golden color on both sides.

• Once they turn golden color, then remove on to a paper towel.
• Serve hot with chana dal chutney or coconut chutney / Serve with a cup of tea.

TOOR DAL POWDER (KANDI PODI)

Ingredients:

• Toor dal (Kandi pappu) - 250 gms
• Cumin seeds (Jeera, jeelakarra) - 2 tsp
• Red chillies - 10 (or) as per your taste
• Curry leaves - 15-20
• Asafoetida (Hing) - 1/2 tbsp
• Salt - to taste
• Oil - 1 tsp

Method:

• Take a pan and dry roast the toor dal until changes its color into  golden brown.
• When color changes and nice aroma appears, remove from heat and let it cool completely.
• In the same pan add 1 tsp of oil, and add asafoetida, cumin seeds, rechillies, curry leaves.
• Fry till they turn dark without getting burnt, remove from heat and keep it aside.
• When all the ingredients cooldown, blend it into a coarse powder.
• Now add salt to taste and mix well.
• Serve with hot steamed rice and dollop of ghee.
• Store in air tight container for 6 months.

MOONG DAL POWDER (PESARA PODI)

Ingredients:

• Moong dal (Pesara pappu) - 250 gms
• Cumin seeds (Jeera, jeelakarra) - 2 tsp
• Red chillies - 10 (or) as per your taste
• Curry leaves - 15-20
• Asafoetida (Hing) - 1/2 tbsp
• Salt - to taste
• Oil - 1 tsp

Method:

• Take a pan and dry roast the Moong dal until changes its color into  golden brown.
• When color changes and nice aroma appears, remove from heat and let it cool completely.
• In the same pan add 1 tsp of oil, and add asafoetida, cumin seeds, rechillies, curry leaves.
• Fry till they turn dark without getting burnt, remove from heat and keep it aside.
• When all the ingredients cooldown, blend it into a coarse powder.
• Now add salt to taste and mix well.
• Serve with hot steamed rice by adding little oil/ghee.
• Store it in a dry and air tight container for 6 months.