Peas Onion Rotti
Peas Onion Rotti.
Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick rotti. The rotti is layered with freshly chopped onion and peas mixture. Once the peas onion rotti is cooked, it can be served with coconut chutney or with sambar.
Makes: around 5 Peas Onion Rotti.
Ingredients:
Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Fresh or Frozen Peas 5 Tbsps
Cilantro few Sprigs
Cumin Seeds 1/2 tsp
Whole Red Chiles 2 – 3
Salt to taste
Oil as required
Method of preparation:
Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.
Heat a pan on low heat, add broken red chiles.
Roast until red chiles change color (around a minute).
Grind the roasted red chiles into fine powder using a spice grinder.
Wash and finely chop the cilantro leaves.
If using frozen peas, wash them under water for few seconds.
In a mixing bowl, mix together chopped onion, peas, cilantro leaves, cumin seeds, roasted red chili powder, salt and keep aside.
Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
Layer the rotti with prepared peas onion mixture.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tsp of oil and turn over the rotti.
Cook the roti for another 2 minutes on a low flame for onion to cook a bit.
Serve peas onion rotti with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter if necessary for later use. Stays fresh for a week.
Suggestions: If rotti is uncooked inside, put it back on heat and cook covered on low flame till done.
Variations: Check other rotti recipes here.
Other Names: Peas Onion Rotti.
Green Brinjal Green Peas Curry
Vankaya Batani Mudda Kura.
Green eggplants are chopped up and cooked in oil along with whole spices and ginger garlic. Eggplant is cooked till very soft. Green peas is added during the last stage of cooking process. Serve green eggplant with peas over plain steamed rice or with roti or chapati.
Makes: around 3 Servings of Green Brinjal Green Peas Curry.
Ingredients:
Baby Green Eggplant 5 Medium
Frozen Green Peas 5 Tbsps
Green Chiles 2 – 3
Ginger 1 inch Piece
Garlic 1 Clove
Turmeric Powder a big Pinch
Salt to taste
Cilantro few Sprigs
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stems, wash and chop the eggplant into big chunks.
Soak the eggplant in water mixed with turmeric powder to avoid oxidation.
Remove stems, wash and slice the green chiles.
Peel and roughly chop ginger and garlic.
Grind ginger and garlic into paste.
Also grind green chiles into coarse paste separately.
Wash and finely chop the cilantro.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry for few seconds, stir in green chile paste, chopped eggplant and salt.
Stir fry the eggplant for few seconds, add few tablespoons of water.
Cook covered on low flame till eggplant is soft.
Stir in washed green peas and cook covered for few more mintues till eggplant is very soft.
Garnish with cilantro and serve green eggplant with peas over plain steamed rice or with roti or chapati.
Notes: Make sure to cook the eggplant well.
Suggestions: If eggplant tends to stick to bottom of the pan, stir occasionally and add a splash of water if required.
Variations: Also add a tsp of tamarind extract to the curry if you wish. Check other recipes with eggplant here.
Other Names: Green Brinjal Green Peas Curry, Eggplant with Peas, Vankaya Batani Mudda Kura.
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