Patoli Recipe or Patoli Andhra style is a variety dish made with chana dal or moong dal.
Whenever there is a short of vegetables we prefer to make patoli. It is typical Andhra Brahmin recipe.
Generally patoli is made with chana dal or moong dal. Soak the dal for at least an hour then grind it to make smooth paste.
Do not add water while grinding, pressure cook the ground dal and make crumble out of it.
Fry the crumbled dal with added tadka. It is served with rice. Some people add vegetables like cluster beans or onions. But I always prefer to make plain and that too with chana dal only. Adding vegetables is purely our choice. Along with patoli accompany Menthi pulusu or stew made with sweet potato.
Other curry recipes:
Check out some of other curries here:
Cluster Beans Curry/Goru Chikkudukaya Curry
Aloo Upma Kura
Beetroot Moong Dal Curry
Sorakaya AVa Kura
Key ingredients in patoli recipe:
- Chana Dal: Soak the dal for at least one hour, if it is soaked more than that also great help.
- Red Chillis: Soak chillies also along with the dal.
- Vegetables: Though they are purely optional, we can add Cluster beans and onions.
- Salt and spices: Add salt and chilli powder only after frying the crumbled chana dal.
- Tadka: Most interesting part of the dish is this only. Crunchy dals, mustard and cumin seeds, curry leaves and asafoetida brings a nice aroma and flavor to the dish. We should not avoid it.
Steps involved in making patoli:
- Soaking: Soak the dal for at least 2 hours or more.
- Grinding: Grind the soaked dal, while grinding do not add water. The grounded dal should be stiff and soft.
- Cooking: Pressure cook the grounded dal for 3 whistles.
- Roasting: Roast the crumbled dal in low to medium flame to avoid burning of it.
Go through detailed recipe given below and enjoy the dish with rice and menthi pulusu.
Patoli Recipe | Patoli Andhra Style
Ingredients
- 1 cup Chana Dal
- 4 or 6 Dry Red Chillis
- 1 tsp Cumin Seeds
- Salt to Taste
- 5 tbsp Oil
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida
- 2 Red Chillis
- 5 to 7 Curry Leaves
Instructions
- Soak chana dal for 12 to 15 hours.
- While soaking add dry red chillis also.
- Drain excess water and keep aside.
- In a blender jar add soaked chana dal, red chillis and cumin seeds.
- Grind them to make a smooth paste.
- Do not add water.
- Add very little water while grinding, only a spoonful at a time to make blender move smoothly.
- Grind chana dal to make smooth and stiff paste
- Pressure cook blended chana dal paste for 3 whistles.
- Once the pressure goes off take it out and mash it to make crumble.
- Heat oil in a kadai, add chana dal and urad dal.
- When the dals started changing the colour, add mustard seeds and cumin seeds.
- Saute them till they crackle.
- Add asafoetida, red chillis and curry leaves.
- Add crumbled chana dal paste and fry it on low flame.
- Add salt and turmeric powder.
- Add red chilli powder if dry chillis were not included while grinding just before switching off the flame.
- Mix well and fry till the chana dal crumble turns into crisp.
- It would take 10 to 15 minutes time, fry it only in low flame.
- Serve patoli with hot piping rice accompanied with hing oil and fried red chillis.