PAPPU ROTTA

A very famous and superb Andhra tiffin item, simple yet very tasty.

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS TO MAKE THE DOSA

Raw rice – 2 cups
Grated coconut – 1 cup
Salt – 2 pinches
Sunflower oil to make the dosas

METHOD

Wash and soak the rice for 2 hours. Drain. Grind with grated coconut to a fine paste. Add salt. Make dosa batter consistency. Now wash the grinder with a little water. Mix in 2 teaspoons of the batter. Simmer to a porridge consistency. Cool. Add this to the dosa batter. Adjust the consistency to a rava dosa batter. Heat pan. Make dosas like rava dosa. Pour the batter on the pan. Drizzle little oil around the dosa. Close with a lid. Keep on a medium flame. Cook only on one side. Similarly make all the dosas. Let them cool down. Now tear the dosa corners and centre portions separately to small pieces. Keep them separately. Cover them.

INGREDIENTS TO MAKE THE PAPPU ROTTA

Dosa corner pieces – 2 cups
Dosa centre pieces – 2 cups
Salt to taste
Cooked toor(toovar) dhal cooked with little turmeric – 1 cup
(Do not cook the dhal mushy. Let each grain be separate and cooked)

TO SEASON

Sunflower oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Dry red chillies(torn) – 2
Finely chopped green chillies – 2
Asafoetida powder(hing) – 1/4 teaspoon
Grated coconut – 1/4 cup
Finely chopped curry leaves – 2 tablespoons

TO GARNISH

Finely chopped green coriander leaves

METHOD

Take a big, heavy bottomed pan. Add oil. Season mustard seeds, dry red chillies, green chillies, asafoetida, grated coconut and curry leaves. Sauté in a medium flame for 2 minutes. Add salt to taste and the toor dhal. Mix well. Now add the corner dosa pieces and continue to sauté for 2 minutes. Then add the centre pieces and sauté for 3 to 4 minutes. Serve hot with tomato chutney.

©Deepa Sekhar
©Deepa Sekhar

CHEF’S TIPS

1. A soft melt in the mouth tiffin!! If adding coconut pieces instead of grated coconut, then blend in the mixer first and then add to the rice in the grinder.
2. We can make the same in a sweet version also. Dosa pieces can be mixed with coconut, jaggery elaichy puran and season with cashew nuts and pieces of coconuts fried in ghee. Add boiled channa dhal instead of toor dhal.
3. Puliogare mix (pulikachal) can also be mixed with dosa pieces to make another variety.

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