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SALLA MIRAPAKAYALU

✇mycurryveda
By: Shravani Abhishek
3 July 2021 at 19:44

              SALLA MIRAPAKAYALU, also known as buttermilk/curd chilies is one of the most loved pantry items from South Indian Kitchens. Now buttermilk chilies don’t refer to some kind of chilies, but it’s a preservation process. Mildly spicy chilies are slit and soaked in buttermilk, and then sun-dried during the day. This process is repeated for about a week until the chilies absorb as much buttermilk cure as possible and the chilies are dried to a crisp by the sun.

         During this preservation process, the chilies develop a tangy, yogurty, salty, and slightly cheesy flavor. These flavor packed Buttermilk chilies make a great accompaniment with mild dishes like Curd rice, Dal rice, Sambar rice, etc. But hey your options aren’t just limited to that, you can add these buttermilk chilies to the tempering. Imagine the ton of flavor it would impart in tempering of chutneys or raita and Dal tadka.

         The sign of a perfectly made Salla mirapakaya is that when you break a fried one it should crumble easily. Less spicy, little salty, and tangy is the perfect definition for this Salla mirapakayalu. I know that the process seems a little intimidating for beginners, but trust me this is one of the easiest processes you could ever make.

A tradition of making sun-dried vegetables

    When Summer is here, then begins the tradition of making of Wadiyalu/Papads/fryums. And apart from that we also Sun-dry vegetables, fruits, seeds which have been in our culinary tradition for ages. When there is an excess of produce, our ancestors came up with ways to utilize them smartly. So that they come in handy on a rainy day.

       They are equally healthy as the process which they undergo like pickling, drying, marinating, and curing which makes it even more delicious. The tiring scenarios of the womenfolk in the scorching Sun bring out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during mealtime.

More avatars of these SALLA MIRAPAKAYALU / Buttermilk chilies

       These yogurt/curd/buttermilk-soaked chilies are inseparable from the menu of South Indian Cuisine mainly because of their spicy taste. Now call these buttermilk chilies or we Telugu people call it Oora Mirapakayalu, majjiga mirapakayalu, uppu mirapakayalu. Mor milagai in Tamil, Sandige menasu in Kannada, Dahi Mirchi in Hindi, Dahi ke mirchiyaan in Dakhani, Mahi mircha in Chhattisgarh region and Takla mirsang in Konkan region. The beauty of diverse cuisines across India, one dish with many names. 

       With diverse cuisines across India, these buttermilk chilies come in various flavors across the country. Some stuff the chilies with spices like carom seeds, fenugreek powder, etc. And they add another layer of flavor profile to these chilies.

Checkout more traditional Indian recipes from my blog.

Dibba rotte

Palli chutney

Bebberla garelu

Sunnundalu

Odappalu

Ulava charu

Chegodilu

Barada

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SALLA MIRAPAKAYALU

A delicious crisp chili preserve marinated in sour curd for few days and sun dried to crisp.
Course condiments, Papads
Cuisine Telugu
Keyword Papads, Sun-dried
Author Shravani Abhishek

Ingredients

  • 250 gms Green chilies Mildly spicy ones
  • 2 cups Sour curd
  • 4 tsp Salt
  • 1 cup Water

Instructions

  • Wash and slit the green chillies and keep it aside.
    250 gms Green chilies
  • Pour the sour curd in a wide container. Add salt, and water and whisk it.
    2 cups Sour curd, 4 tsp Salt, 1 cup Water
  • Now add in slit green chilies to the buttermilk mixture. Cover the container and let it sit for 2-3 days.
    Note : Just give a shake and stir once a day.
  • On the fourth day, strain the buttermilk from chillies using a slotted spoon, place them in a plate and dry in the sun.
  • At night put back all the green chillies in the reserved buttermilk and cover them.
  • And then repeat the above two steps for next two days.
    Later discard the buttermilk mixture.
  • Later dry the chillies in the sun for 7 days.
  • These well dried chillies can be stored in an airtight container and can be deep fried before eating with rice.

Frying the SALLA MIRAPAKAYALU

  • Heat oil in a pan, add the sundried salla mirapakayalu/buttermilk chilies to the oil.
  • Fry for 10 secs and place them on a paper towel.
  • Serve the fried salla mirapakayalu/buttermilk chilies with curd rice or dal rice. You can add the chilies to tadka/tempering too.

Notes

  • The salt in the buttermilk should be on heavy side, as that's what helps the chilies in preservation.
  • You can place these buttermilk chilies in a ziploc and place it in freezer to keep them fresh for longer time.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post SALLA MIRAPAKAYALU appeared first on mycurryveda.

QUINOA OATS DOSA

✇mycurryveda
By: Shravani Abhishek
18 May 2021 at 21:16

    This Instant Quinoa oats dosa is one of my favorite and go-to recipes when I am in a hurry to make something healthy and delicious. Being a South Indian and a Dosa fanatic, I get these cravings of Dosa frequently and this recipe is a perfect option.

     

           This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles. But as we are adding few fenugreek seeds, it not only helps in digestion but also helps in fermentation if you like. Just let the batter sit on the kitchen counter at a warm place and voila, I promise you to get a lovely fermentation there. 

 Ingredients needed for this QUINOA OATS DOSA

  • Organic Quinoa – Any color, black, white, or red, or a mix of both. And it makes a great substitute for rice that is high in protein and fiber.
  • Rolled Oats – Quick or rolled oats. This adds fiber to the dish.
  • Rice – Gives the dosa a crispy texture
  • Urad Dal – Adds the traditional earthy dosa taste with creamy texture and proteins
  • Chana Dal – Helps make the dosa crispy
  • Fenugreek seeds – Helps in digestion and fermentation if you like it to be. 
  • Salt

Is this DOSA vegan-friendly?

As we are using only plant-based and vegan ingredients it makes a great dish to add to your vegan diet. And it’s gluten-free too. 

Look at that even golden crisp texture !! Shall we get into the detailed recipe now. But before that check out more delicious recipes from my blog.

Dibba rotte

Gluten-free Moringa thepla

Corn Dosa

Instant oatmeal and banana pancakes

Eggless sourdough waffles

Peanut chutney

 

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QUINOA OATS DOSA

A quick, easy and no-ferment dosa made with quinoa, oats and lentils makes a perfect dish for any meal of the day.
Course Breads, Breakfast, Dinner, Lunch box recipes
Cuisine Indian, South Indian
Keyword Dosa, Gluten free, plant based, vegan
Prep Time 15 minutes
Cook Time 30 minutes
5 hours
Total Time 5 hours 45 minutes
Servings 6 Servings
Author Shravani Abhishek

Equipment

  • Blender
  • Cast iron griddle or Dosa pan

Ingredients

  • 1 cup Quinoa
  • ½ cup Rolled oats
  • ½ cup Urad dal
  • ¼ cup Chana dal
  • ¼ cup Rice
  • ½ tsp Fenugreek seeds
  • Salt to taste

Instructions

Prep for the batter

  • In a mixing bowl add quinoa, chana dal, urad dal, rice, and wash them thoroughly until the water runs clear.
  • Now add in 5 cups of water in that bowl and add fenugreek seeds, rolled oats and keep aside.
  • Let everything soak for 5 hours or you can leave it overnight.

Let's make the batter now

  • Reserve the water from the soaked lentils, quinoa and oats.
  • In a blender jar add in soaked lentils, quinoa, rice and oats. And blend everything to a fine paste.
  • Add salt and water gradually just a tbsp at a time and grind to make a smooth batter.
  • Transfer the Batter into a container and it is ready. You can start making dosa's now.
    Note : You can refrigerate the batter and use it when needed, or if you like it to ferment just cover the container and let it ferment for 5-6 hours or overnight.

It's DOSA time

  • Heat a cast iron griddle / tawa / Dosa pan on medium flame, take a ladleful of batter at a time, pour it on tawa and spread it using the back of ladle.
    Starting from the center of the batter spread it even and thin in circular motion going outwards.
  • Once you start observing the Dosa turning golden brown, spread a tsp of oil evenly.
  • Allow the dosa to crisp up further for another couple of minutes and gently slide the spatula underneath the dosa and fold it into half.
    Note : If you like softer dosa lower the heat and take the dosa out when you see it cooked thoroughly.
  • Gently oil the griddle / tawa / Dosa pan using an onion or a paper towel before making another dosa. This step helps in achieving a perfect crisp dosa.
  • Serve hot Quinoa oats dosa with chutney and condiments of your choice.

Notes

  • You can refrigerate the batter and use upto 4 days.
  • While making the batter you can also add in some spices like green chilies, cumin seeds and fresh ginger to make it more flavorful. Throw in some greens like spinach or steamed veggies like beets or carrots to make it more nutritious.
  • Always make sure the griddle isn't too hot, else the batter might stick to the pan and will leave your dosas taste burnt. Keep the flame between low and medium.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post QUINOA OATS DOSA appeared first on mycurryveda.

DIBBA ROTTE

✇mycurryveda
By: Shravani Abhishek
9 May 2021 at 21:47

      An irresistible savory cake with a crispy exterior like Dosa and a soft interior like an Idli, yes I’m talking about this classic Andhra Breakfast DIBBA ROTTE. Serve this delicious Dibba rotte with Aavakaya, chutney, or sambar, this recipe is filling and absolutely delicious. Dibba rotte is a classic recipe that is very easy to make and a total crowd-pleaser.

 

       

           Traditionally Dibba rotte is made with freshly ground Idli batter, and Idli Rava or Rice Rava is used here. The Telugu-speaking regions use Idli Rava for their Idli batter instead of parboiled rice/uppudu biyyam. The coarse texture of the Rava gives it’s signature crisp exterior and granular soft interior. I bet once you try this, you’ll end up making Dibba rotte every time you make Idli batter. And the good part is you needn’t ferment the batter, just add the tempering to it and make Dibba rotte right away. But we have tried making it with fermented batter and the beautiful sour notes adds more magic. Now to get the perfect color and crunch, the key is to use a heavy cast-iron Kadai/pan. Let the Dibba rotte cook on low flame for longer to get the irresistible crunchy exterior.

        I have learnt making this dish from my best friend who hails from Machilipatnam and they make it quite regularly. I remember tasting this dish at her home and I fell in love with the dish instantly and I’m telling you if you are a person who loves slightly crispy bits in the bottom of the pan(like me) in dishes like upma, then this is just for you.

What is Dibba rotte and how to make it?

      The word Dibba means plump or fat and rotte means bread/flatbread. And traditionally rice Rava or Idli Rava is used instead of rice. As throughout Telugu-speaking regions, Idli is made with Rice Rava or Idli Rava, the granular idli texture is just irresistible.

        First, we need to soak the Urad dal and later grind it to a fine consistency, and then we add soaked rice Rava/Idli Rava to this batter. You can let this batter ferment to make idlis or use it to make Dibba rotte instantly. You can take a portion of this batter and add a simple tempering to the batter, using mustard seeds, cumin seeds, green chili paste. If you are making for younger kids, you can skip green chilies or omit them.

       Traditionally we use a heavy and shallow cast-iron Kadai or brass Kadai(itthadi ginne) to make this Dibba rotte. But any thick bottomed pan will work, just make sure to keep an eye on Dibba rotte and it’s not burning. Our goal is to achieve a golden-brown crispy exterior and cook through completely. While making spread light cooking oil on the Kadai and then pour the batter. Cover the pan and cook on a slow flame until it turns crispy on the bottom. Flip it through and cook until done. Then Serve hot Dibba rotte with pickle or chutney of your choice. Ginger chutney makes a great combination with this.

More names of Dibba rotte

   This Dibba rotte is also known as Dibba rotti or minapa rotti in some parts of Telugu-speaking regions.

Serving suggestions 

       Dibba rotte is traditionally cut in wedges and served as you get to taste the outside crusty exterior and the soft fluffy texture inside. The taste is not like that of idli as there is no sourness in the batter (since the batter is not fermented), but you can make it with fermented batter too. The crisp texture is what makes the dish more interesting.

    This Dibba rotte is a savory cake and has a similar color, shape, and texture. One of the reasons why people call it Andhra cake and most loved by kids. Serve with your favorite pickle or chutney or Podi of your choice. But I’d recommend you try with Ginger chutney.

So what all Ingredients do we need?

   All you need to make this dish is idli batter. So, you can use your favorite idli recipe. To make the Andhra way, use urad dal and idli Rava. You only need a handful of ingredients for this recipe:

  • urad dal – either whole or split. 
  • Rice Rava or idli Rava – Look for idli Rava in your nearby Indian grocery stores. The key for its signature granular crispy exterior is Idli Rava. 
  • Fenugreek seeds – Helps indigestion
  • Salt
  • Tempering – Mustard seeds, cumin seeds, green chilies, ginger, curry leaves.

Please check out more delicious festive treats and tea-time snacks from my blog.

Chegodilu

Odappalu

Makka garelu

Palm jaggery whole wheat biscuits

Perugu wada

Vegan millet cutlet

Vegan potstickers

Let’s get into the recipe now

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DIBBA ROTTE

Dibba Rotte is a classic Andhra dish made of Idli batter. It has an irresistible crispy exterior and fluffy interior.
Course Breakfast, Lunch box recipes
Cuisine Andhra
Keyword healthy breakfast, plant based, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 4 hours
Total Time 4 hours 40 minutes
Servings 6 Servings
Author Shravani Abhishek

Equipment

  • Cast iron skillet or wok

Ingredients

  • ½ cup Urad dal
  • 1 cup Idli rava
  • ½ tsp Fenugreek seeds
  • Salt to taste

Tempering

  • 1 tbsp Cooking oil
  • ½ tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 sprig Curry leaves
  • 1 tsp Green chili paste
  • ½ tsp Minced ginger

Instructions

Let's prep for the batter

  • Wash and soak the Urad dal + fenugreek seeds and Idli rava separately for 3-4 hours.
  • Drain the water from the urad dal and reserve about 2 cups of soaking water. Grind the urad dal+fenugreek seeds into soft and smooth paste by adding little water.
  • Transfer the ground urad dal paste to a mixing bowl, and to this add drained idli rava. Add salt to taste and mix it well with your hand.

It's tempering time

  • Heat a small tadka pan, add oil and once its hot add in mustard seeds, cumin seeds, minced ginger, green chili paste and torn curry leaves. Let it splutter for a minute.
  • Turn off the heat and add this tempering to the Idli batter and give it a good mix.

Let's make some dibba rotte now!!

  • Heat a thick Cast iron kadai or Appam pan, and add oil and let it heat for a minute.
  • Now add in 1-1½ cups ladleful of batter into the pan, let it sizzle for a minute of medium heat.
  • Lower the heat to low flame, cover the pan and cook for 15 mins until it turns crispy on the bottom. Insert a clean knife or spoon and see if its cooked, it should come out clean.
  • Now flip the Dibba rotte and cook it for another 5-10 mins. Do not cover the pan at this time.
  • Turn off the heat, remove the dibba rotte on a plate, cut into wedges and serve with chutney, podi or pickle of your choice.

Notes

  • There is no need to ferment it, you can make Dibba rotte as soon as you grind the batter. But feel free to use the fermented idli batter too, the sourness adds a nice flavor profile to the Dibba rotte. 
  • If you are using wet grinder or blender, make sure to add water in increments to make a soft, fluffy and smooth batter.
  • I would recommend you to use a cast iron kadai or appam pan to get irresistible crispy exterior. 

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post DIBBA ROTTE appeared first on mycurryveda.

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