Ingredients with Measurements:
- 1 cup of split yellow lentils (toor dal)
- 1 cup of rice flour
- 1/4 cup of chopped onions
- 1/4 cup of chopped cilantro
- 1 tsp of cumin seeds
- 1 tsp of mustard seeds
- 1 tsp of turmeric powder
- 1 tsp of red chili powder
- Salt to taste
- Water as needed
- Oil for frying
Special equipment needed:
- Non-stick pan
- Rolling pin
- Mixing bowl
Step-by-step instructions:
1. Rinse the lentils and soak them in water for 30 minutes.
2. Drain the water and add the lentils to a pressure cooker with 2 cups of water, turmeric powder, and salt. Cook for 3-4 whistles or until the lentils are soft and mushy.
3. Once the lentils are cooked, mash them with a spoon or a potato masher.
4. In a mixing bowl, add the rice flour, chopped onions, cilantro, cumin seeds, mustard seeds, red chili powder, and salt. Mix well.
5. Add the mashed lentils to the mixing bowl and mix everything together. Add water as needed to make a soft and pliable dough.
6. Divide the dough into small lemon-sized balls.
7. Heat a non-stick pan on medium heat.
8. Take a ball of dough and flatten it with your hands or a rolling pin to make a small disc.
9. Place the disc on the hot pan and cook for 1-2 minutes on each side until golden brown.
10. Repeat the process with the remaining dough balls.
11. Serve hot with chutney or pickle.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 12-15 polelu
Nutritional information:
Calories: 100
Fat: 2g
Carbohydrates: 17g
Protein: 4g
Substitutions for ingredients:
- You can use any lentils of your choice instead of split yellow lentils.
- You can use wheat flour instead of rice flour.
Variations:
- You can add grated carrots or chopped spinach to the dough for added nutrition.
- You can add grated coconut or sesame seeds for a crunchy texture.
Tips and tricks:
- Make sure to mash the lentils well to avoid any lumps in the dough.
- Add water gradually to the dough to avoid making it too sticky.
- Use a non-stick pan to avoid sticking.
Storage instructions:
Store the lentil pappu polelu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the polelu in a toaster oven or on a non-stick pan until heated through.
Presentation ideas:
Serve the lentil pappu polelu on a platter with a side of chutney or pickle.
Garnishes:
Garnish with chopped cilantro or grated coconut.
Pairings:
Pair with a side of yogurt or raita.
Suggested side dishes:
Serve with a side of vegetable curry or dal.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the polelu are not cooking evenly, adjust the heat of the pan.
Food safety advice:
Make sure to cook the lentils well to avoid any foodborne illnesses.
Food history:
Lentil pappu polelu is a traditional South Indian snack that is typically served during festivals and special occasions.
Flavor profiles:
The lentil pappu polelu has a savory and slightly spicy flavor with a soft and chewy texture.
Serving suggestions:
Serve the lentil pappu polelu as a snack or as a side dish with a meal.
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Region: Indian