AMRUTHAPALAM - PULI AMRUTHAPLAM - WITH LEFT OVER RICE

 Amruthapalam is an authentic Vysyas Recipe, made also with Rice, tamarind & left over Cooked Rice. it is a tangy, Gooey Breakfast Recipe, made in Vysyas Home. its taste,texture differs from Pulusu Pindi.

                             

 

                                            Amruthapalam

Cook Time : 30   minutes.                   
Recipe Category:Break fast/Tiffin Recipe

Recipe Cuisine:Vysyas

yield : 15 Cakes 

 Ingredients

Raw rice - 1 cup.

Idli Rice - 1 cup.

Cooked Rice/Left over Rice  - 2 cup.

coconut - 1/2 cup.

Red chillies -  5 - 6.

curry leaves - 1 sprig.

Jaggery - 2 tsp.

salt - for taste.

tamarind - small lemon size. 

Seasoning

oil - to fry.

mustard seeds - 1 tsp.

chana dal - 2 tsp.
urad dal -1 tsp.
hing - 1/8 tsp.

Preparation

Soak the raw rice & idli rice to gether  for at least 3 to 4 hrs or overnight.

Method

1. To the soaked rice add coconut,red chillies,curry leaves, jaggery, salt  tamarind & Cooked Rice . Now Grind everything  with needed water into a fine  batter.Let the Consistency be Moderate like little thinner than  Normal dosa batter consistency.

2. Heat the oil, add mustard seeds when it splutters, add chana dal,then add urad dal, then add curry leaves & hing.
3.when dals turns golden brown add batter. Cook the batter in moderate flame. stir now and then.

4.    cook until  it  is well cooked and  leaves the sides of kadai & it becomes a whole mass. it takes nearly 20 - 25  minutes to cook.

5. When it is cooked, switch off the flame, and when the dough is warm, Grease the plate with oil, then transfer the dough.

6. Pat it evenly.

7. When it is warm, draw lines. Then Serve.