Powdered Dal Rice

Ingredients:
Raw Rice 1 Cup
Onion 1 Large
Green Chiles 3 – 5
Toor Dal 1 1/2 Tbsps
Chana Dal 1 Tbsp
Urad Dal 1 Tbsp
Garlic 2 Cloves
Red Chile Powder 1/4 tsp
Turmeric Powder 1/8 tsp
Salt to Taste

Method of preparation:
Wash rice with fresh water and cook in 2 cups of water till all the water has been absorbed and rice turns soft and fluffy.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Peel the garlic cloves.
Roast toor dal, chana dal and urad dal in a pan on low heat until they turn golden brown in color.
Remove from heat, cool to room temperature and grind into fine powder using a spice blender.
Heat oil in the wide pan, add all talimpu ingredients in order.
When cumin seeds change color, add chopped onion.
Fry till onion turns brown around the edges.
Add sliced green chiles and grate the garlic into the pan.
Fry till raw smell of garlic is gone or until few seconds.
Stir in ground dal powder, red chili powder, turmeric powder and salt.
Immediately stir in steamed rice and carefully mix all the ingredients.
Remove from heat and keep covered for couple of minutes.
Uncover and serve powdered dal rice with tomato raita or with any raita of your choice.

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Rice Flour Onion Rotti

Ingredients:
Rice Flour 1 Cup
Onion 1 Small
Whole Red Chiles 1 – 2
Salt to taste
Oil 1 tsp
Method of preparation:
Peel and roughly chop the onion.
Break the dried red chiles and discard the seeds.
Grind onion, broken red chiles and salt into coarse paste adding little water.
Bring to boil around a cup of water, add the ground onion paste.
Remove the pot from heat and stir in the rice flour.
Keep covered and let the mixture cool down so it is warm enough to handle.
The dough feels soft and but holds its shape when formed into a ball.
Divide the rice flour onion dough into two portions.
Heat a small wok or appam pan on medium heat.
Apply quarter tsp of oil and place a portion of rice flour onion mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Make a hole in the middle of the roti and pour few drops of oil inside the hole and around the roti.
Cook covered on low flame for around 5 minutes and remove the lid.
Simmer and let the rice flour onion rotti crisp up for around 5 minutes on both sides.
Remove the rice flour onion rotti onto a plate and repeat the same with remaining portion of the mixture.
Serve rice flour onion rotti with garlic pickle or with any pickle of your choice.

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