Pesara Rotti

Ingredients :

Whole green Moong-daal (pesalu) -- 1 cup

Rice -- 1 cup

Salt -- to the taste

Ginger -- 1 inch piece ,chopped

Cumin seeds -- 1 tsp

Hing/Asafoetida -- 1 tsp

Green chillis -- 3,finely chopped

Hot water -- 1 1/2 cup

Oil -- 4 tsp

Method :

1. In a mixer, grind the moong-daal (pesalu),Rice into a rough powder(like sugar crystals) and keep aside .

2. In a bowl mix the grounded powder,salt,hing, ginger,green chillis,cumin seeds with the hot water and allow it to get soaked for about 2 hrs.

3. Heat 2 tsp oil in a pan and drop the dough and spread it with hand and keep it in simmer flame

4. Reverse the roti and again pour 2 tsp oil into it.

Cook till it turns redish brown colour and remove from flame...

Make sure the roti is not thick..it must be spread thin

Serve hot with any spicy chutney..

Bobbatlu

Ingredients :

Bengal gram/chana dal/senagapappu -- 1 cup

All purpose Flour /Maida -- 1 cup

Jaggery -- 1 cup

Cardamom -- 5

oil -- 1/4 cup

Ghee -- to toast

Method :

1. Cook channa daal in a vessel and make sure it is not over-cooked.

2. Drain all water from channa daal and in a blender, mix it with jaggery,cardamom and keep aside (blend without water)

3. Take maida/all purpose flour and mix it like chapathi dough with water and pour 1/4 cup oil and keep aside for half-an-hour,which makes dough turn soft.

4. Make equal parts of dough and channa mixture

5. On a ziploc paper, spread the dough with fingers and keep channa mixture into it and close from all sides

6. Again by applying oil to your fingers,spread the whole thing with fingers and make like chapathi

7. Heat a pan and toast the prepared bobbattu with ghee on it

A very famous dish of andhra..