Monday, 29 November 2010

Pongal / Pulagam Roti

Pulagam roti

I was bit surprised when I hear about this recipe. The main ingredient of this recipe is, left over Pulagam or Pongal. Easy to make, yet a very good treat for our tongue.
I got some left over Pulagam / Moong daal rice, which I made last night. I thought of doing some pulagam roti as breakfast.

Pulagam / Pongal - 3cups
Rice Flour – 3 heaped tablespoons
Salt – 1 pinch (Just enough for the rice flour0
Onion – 1 finely chopped
Chilli paste – 1 tsp
Coriander – chopped 1 tbsp

Mash the pulagam / pongal thoroughly with out any lumps. If you feel rice is bit hard, microwave it for 1 minute or so. It is easy to mash when it is warm. Slowly add rice flour, salt, chilli paste and coriander.

Pulagam, Onion, chilli paste, Rice flour
Mix every thing until if forms like dough consistency.

Divide the dough into equal parts and make round balls.

Heat the tava (Time management), smear each dough ball or even your palm with little oil and start pressing the dough with palm to make it flat and thin like roti.

Either you can use a plastic sheet or wet cloth or even butter paper. I have used butter paper, as I can directly lift the roti along with the butter paper and place on the hot tawa. When the roti is ready, drizzle some oil on hot tava, and gently place the roti and drizzle some more oil on top.

When it is done on one side, turn the roti to other side, drizzle some more oil and allow it to cook.

Serve hot with a dollop of butter.

Pulagam Roti with butter

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