Today's brunch Sarva Pindi (Telangana)/Tapala Chekkulu (Andhra) with coconut chutney and Molga Pudi.
Browsing through YouTube, I found this dish last month. I've made it twice now and both times it's been amazing! It's a foolproof dish, you can't go wrong. It's a distant cousin of our Akki Rotti and Maharashtrian Thalipeeth.
It's a really quick breakfast/brunch recipe. Quick assembly and quick execution 🙂 Since it is exclusively rice flour it is also gluten free. Today I added in a mix of greens from my balcony garden and onions. The recipe also calls for roasted peanuts, I replaced it with Congress kadlekai 😏 it accommodates all veggies and greens. Grated Kholrabi, carrots, chopped onions, capsicum, choice of greens, anything can be added into the dough.
Tiny changes keep recipes interesting 😃
BASIC RECIPE -
🌿 Soak 1/4 cup Chana Dal for 2hrs. Discard the water and use only dal.
🌿 Take 2 cups Rice Flour add1/4 cup roasted peanuts, soaked chana dal, 1tsp red chilli powder, 1tbsp sesame seeds, 2tsp jeera, 1/4 cup chopped coriander leaves, 2 sprigs chopped curry leaves, 1/2tbsp ginger garlic paste, salt
🌿 Add water and form a dough
🌿 Take 1/4cup size of dough, pat it into roti shape either directly onto cold tava or onto plastic sheet and transfer onto tava. Make 4-5 holes to distribute heat equally. Apply oil around the edges, cover and cook for 3-4 mins.
vegetarian, vegetarian recipes, indian vegetarian, breakfast, vegetarian breakfast, vegetarian protein, plant based protein, vegan, vegan recipes, quick vegan recipes, vegan protein, brunch, vegan brunch, vegetarian brunch, keto brunch, pcos, intermittent fasting, omad, adf, down day, insulin resistance, gluten free, ketoish, lazyketo
Comments
Post a Comment