Spinach Moth Beans Rotti

Palakura Bobbarla Rotti.

Rice flour is mixed with hot water along with soaked moth beans, chopped spinach and spices. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. Serve rice flour moong dal rotti with simple garlic pickle or with any chutney or pickle of your choice.
Makes: 2 Spinach Moth Beans Rotti.

Ingredients:

Rice Flour 1 Cup
Spinach 1 Cup Packed
Onion 1/2 Small
Moth Beans 4 – 6 Tbsps
Cumin Seeds 1/8 tsp
Green Chiles 1 – 2
Salt to taste
Oil 1 Tbsp

Method of preparation:

Soak moth beans in a cup of water for around 6 hours or overnight.

Remove stems, wash and finely chop the green chiles.
Wash and finely chop the spinach leaves.
Peel and finely chop the onion.

Bring to boil a cup of water, add moth beans and salt and remove from heat.
Stir in rice flour, chopped onion, green chiles, cumin seeds and salt.
Make a smooth dough out of the mixture and add few drops of water if necessary while making the dough.
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 7 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 spinach moth beans rotti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the rotti well.

Suggestions: If the rotti 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: Spinach Moth Beans Rotti, Palakura Bobbarla Rotti.

Moth Beans Salad

Moth Beans Salad.

Moth beans are soaked and pressure cooked and briefly fried in little oil. It is then mixed with chopped vegetables and onion soaked in lemon juice. Serve moth beans salad immediately before moth beans turn cold.
Makes: around 2 Servings of Moth Beans Salad.

Ingredients:

Cooked Moth Beans 1 Cup
Colored Bell Peppers Chopped 3 Tbsps
Sweet Corn 2 Tbsps
Grape Tomatoes 6
Onion 1 Small
Cilantro few Sprigs
Lemon Juice 1 Tbsp
Salt to Taste
Black Pepper Powder a Pinch
Oil 1/2 tsp

Method of preparation:

Heat oil in a pan, add cooked moth beans and pinch of salt.
Fry on medium flame till any leftover moisture is evaporated.
Remove from heat and transfer moth beans to a mixing bowl.

Wash and halve the grape tomatoes.
Wash and finely chop the cilantro leaves.
Peel and finely chop the onion.
Soak onion lemon juice and pinch of salt and keep aside.

In a mixing bowl, carefully mix moth beans with bell peppers, corn, grape tomatoes, onion, cilantro, black pepper and salt.
Adjust any seasonings if required and serve moth beans salad immediately.
Notes: Make sure not to overcook moth beans.

Suggestions: Soak raw moth beans in water for around 4 – 6 hours and pressure cook in twice the amount of water for 2 whistles.
Variations: You can also serve the salad over lettuce wraps. If using regular tomatoes in place of grape tomatoes, make sure to remove the seeds before chopping the tomato.
Other Names: Moth Beans Salad.