Patoli Recipe | Patoli Andhra Style
A simple and interesting recipe made with roasting crumbled dal and is served along with Menthi pulusu.
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.
Notes
We can use either dry red chillis or red chilli powder.
Soak chana dal for at least 2 to 3 hours.
If adding any vegetable like cluster beans or onions add them before the chana dal crumble.
Serve patoli with sweet potato stew or Methi stew.