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.
Spinach Fenugreek Leaves Rice
Palakura Menthikura Annam.
Fresh spinach leaves and fenugreek leaves are cooked in oil along with few whole spices and mixed with cooked basmati rice. Serve spinach fenugreek leaves rice with any raita of your choice.
Makes: around 2 Servings of Spinach Fenugreek Leaves Rice.
Ingredients:
Basmati Rice 1 1/2 Cups
Onion 1 Large
Spinach Leaves 2 Cups Packed
Fenugreek Leaves 1 Cup Packed
Green Chiles 3 – 4
Ginger 1 inch Piece
Garlic 2 Cloves
Salt to Taste
Masala
Caraway Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Cloves 6
Cinnamon 2 inch Piece
Star Anise 1/2 Piece
Black Cardamom 1
Green Cardamom 1
Bay Leaf 1
Oil 2 Tbsps
Method of preparation:
Peel and slice the onion.
Wash and chop the spinach leaves.
Remove stalks and thoroughly wash fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel and grate the ginger and garlic cloves.
Soak basmati rice in 2 1/2 cups of water for half hour.
Cook the basmati rice with few pinches of salt till its almost cooked.
Heat oil in a pan on medium flame, add all masala ingredients in order.
When cumin seeds change color, add sliced onion.
Fry briefly, stir in ginger garlic and green chiles.
Fry for at least half a minute, add the spinach leaves and fenugreek leaves.
Fry both the leaves for around 8 minutes or until the leaves wilt completely and well cooked and stir in sufficient salt.
Stir in above spinach fenugreek leaves mixture with basmati rice and cook covered for few more minutes.
Uncover and adjust any seasonings if necessary.
Fluff the rice with a fork if necessary and serve spinach fenugreek leaves rice with any raita of your choice.
Notes: Make sure spinach and fenugreek leaves are fried well.
Suggestions: Adjust spice with green chiles. Remove the standing spices before serving or before eating.
Variations: Check other rice varieties here.
Other Names: Spinach Fenugreek Leaves Rice, Palak Methi Rice, Palakura Menthikura Annam.
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