Ingredients with Measurements:
- 2 cups rice flour
- 2 cups water
- 1 tsp salt
- 1 tbsp oil
- 1/2 cup grated coconut
- 1/4 cup roasted chana dal
- 2-3 green chillies, finely chopped
- 1 tbsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 tsp asafoetida
- 1 sprig curry leaves
- 2 tbsp coriander leaves, finely chopped
- Lemon wedges, for serving
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a large mixing bowl, combine rice flour, water, salt, and oil. Mix well to form a soft dough.
2. Divide the dough into small portions and roll each portion into a thin cylindrical shape.
3. Cut the cylindrical shapes into small pieces and keep them aside.
4. In a blender, grind grated coconut, roasted chana dal, green chillies, ginger, and cumin seeds to a coarse paste.
5. Heat oil in a pan and add mustard seeds, asafoetida, and curry leaves. Let them splutter.
6. Add the ground coconut paste to the pan and sauté for 2-3 minutes.
7. Add 2 cups of water to the pan and bring it to a boil.
8. Add the cut rice flour pieces to the boiling water and cook for 5-7 minutes or until they are soft and cooked.
9. Garnish with coriander leaves and serve hot with lemon wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Steamer temperature: High heat
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Roasted chana dal can be substituted with roasted peanuts.
- Green chillies can be substituted with red chilli powder.
Variations:
- Palathalikalu can be made with different types of flours like wheat flour, ragi flour, or millet flour.
- The coconut paste can be substituted with tomato-onion paste or tamarind paste for a tangy flavor.
Tips and tricks:
- Make sure the dough is soft and pliable to roll into thin cylindrical shapes.
- Cut the cylindrical shapes into small pieces to cook evenly.
- Do not overcook the rice flour pieces as they can become mushy.
Storage instructions:
- Palathalikalu can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, steam the palathalikalu for 5-7 minutes until heated through.
Presentation ideas:
- Serve palathalikalu in a traditional South Indian banana leaf for an authentic presentation.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Palathalikalu pairs well with spicy Andhra-style chicken or mutton curry.
Suggested side dishes:
- Serve with a side of raita or cucumber salad.
Troubleshooting advice:
- If the dough is too dry, add a little water to make it soft and pliable.
- If the rice flour pieces are too hard, cook them for a few more minutes until they are soft.
Food safety advice:
- Make sure to cook the palathalikalu thoroughly to avoid any foodborne illnesses.
Food history:
- Palathalikalu is a traditional Andhra Pradesh dish made during festivals and special occasions.
Flavor profiles:
- Palathalikalu has a mild, nutty flavor with a hint of spice from the green chillies.
Serving suggestions:
- Serve hot with lemon wedges for a tangy flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian