Recipe: Appetizing Andhra Patholi - My Version

Recipe: Appetizing Andhra Patholi - My Version Delicious, fresh and tasty.

Andhra Patholi - My Version. Andhra Patholi - My Version This is a dish my mother used to make but I'd never really taken the time to learn it from her. It was nostalgia that made me re-create the recipe but it's not so different from the other ones online. My mother makes the best Patholi I have ever eaten; this is her recipe.

In my home, we eat mix a generous amount of Patoli in steamed rice topped with a generous dollop of ghee or some sesame oil.

We eat small balls of this mixed rice (mudda in.

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You can have Andhra Patholi - My Version using 13 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Andhra Patholi - My Version

1. You need 1 cup of chana dal.

2. Prepare 1 of onion.

3. You need 1 of green chilli.

4. You need half teaspoon of chopped garlic.

5. It’s half teaspoon of chopped ginger.

6. Prepare handful of curry leaves.

7. It’s 1 teaspoon of mustard seed.

8. It’s 1 teaspoon of cumin seed.

9. Prepare 2 of red chilli.

10. You need pinch of haldi.

11. Prepare pinch of hing.

12. Prepare to taste of salt.

13. You need as required of vegetable oil.

Coming to patholi from Andhra Pradesh, this is a different version from the other recipes that I posted earlier.

In this version, I used powdered chana dal (chick pea dal) cooked with sautéed cluster beans.

The advantage with this version is, you do not need to soak, grind, make idlis and process the idlis before you use.

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Andhra Patholi - My Version instructions

1. Wash and soak the channa dal for anything from 2 to 4 hours - I sometimes dump it in the fridge if I decide Ive no time to make it that day.

2. Grind the channa dal - do allow a few pieces to remain whole.

3. Slice the onions. The slices need not be very thin.

4. Chop the ginger, garlic and green chilies, more or less finely. You might want to wear gloves and de-seed the green chili to reduce the heat quotient.

5. Heat oil in a wok - there should be enough oil to accommodate the onion slices. Should you use too little oil, the dish wont be quite as tasty.

6. Add the mustard seeds and, when they begin to crackle, toss in the red chilies, broken into 2-3 bits..

7. When the chili is a bit brown, add the curry leaves and fry till they look a bit crisp.

8. Add the cumin seeds and let them crackle.

9. Now rapidly add the fenugreek seeds and onion slices as the cumin seeds should not get too brown.

10. Youll have to work with the heat, raising it and lowering it now and then to hasten things and to prevent burning.

11. When the onions look nicely glazed, toss in the ground channa dal, the haldi, hing and salt.

12. Stir vigorously, moving the parts that stick to the pan to the centre and up so that more of the dal gets a chance to become a little crisp - do not overcook or itll taste rubbery.

13. When the dal turns slightly brown in places and loses a certain moist raw look, your patholi is ready.

14. Serve hot with hot rice and ghee and some South Indian pickle.

Coming to patholi from Andhra Pradesh, this is a different version from the other recipes that I posted earlier.

In this version, I used powdered chana dal (chick pea dal) cooked with sautéed cluster beans.

The advantage with this version is, you do not need to soak, grind, make idlis and process the idlis before you use.

This is a variation of the classic Andhra dish called Patholi and is something I like very much.

It is a dry side-dish that combines protein-packed Chana dal with iron-rich Methi.