Karapappalu - Crispy Rice and Vegetable Patties

Two weeks ago, we posted a recipe about a popular flat bread from Telangana (Southern region of Andhra Pradesh) called Sarvapindi made with rice flour and moong dal. Did you know, you can make another kind of bread with similar ingredients called Karapappalu. The name directly translates as spicy patties.

It's usually served hot with tangy achar (pickled vegetables), but can also be eaten with plain yogurt as shown above. We love making this during the winter season as it warms the senses and fills you up. 

Ingredients:
- 2 Carrots, peeled and grated
- 1 Chayote*, peeled and grated
- 1 bunch of Scallions, chopped finely
- ½ box or 5oz of Chopped Spinach (frozen)
- ½ cup Coriander (Cilantro), chopped
- 1/3 cup Moong dal, soaked in water for 30 min (or microwave for 2 min to reduce soaking time)
- 2 to 3 cups Vegetable Oil (for frying)


Dry Ingredients: 
- 3 cups Rice Flour
- 2 tbsp Dry Coconut powder
- 2 tbsp Sesame seeds (optional)
- 1 tbsp Chili powder (adjust to your taste)
- ½ tsp Turmeric powder
- ¾ to 1 tbsp Salt (or as needed)


Procedure:
Combine all the dry ingredients in a medium to large bowl and mix well. Then add all the chopped & grated vegetables and soaked moong dal to the dry mixture and mix well.

Slowly add water to the mixture and knead until it is of dough consistency. (Note: raw vegetables release water after few minutes of taking in salt, so keep the dough somewhat dry).

Heat oil in a frying pan on medium heat. Shape (lemon size) dough balls into round flat ½ cm thick patties. (Hint: To avoid dough from sticking to your fingers, slightly wet your hands.) Make 2-3 holes into each of the patties for uniform frying. Transfer each shaped patty into hot oil and fry to golden brown/reddish color. For best results: Turn each patty in-between for even frying.

***Quick Tips:

- Shredded zucchini or long squash can be substituted for Chayote. 

- You can use wax paper or plastic bag to press the dough into patties.

Rice and Moong Flat Bread

Yesterday was a very special day for both of my parents...it was their birthday! Yes, you read correctly. They were both born on the same day. How cool is that! I decided to surprise them both by cooking them dinner. Nothing can compare to a home cooked meal prepared by their daughter...not even restaurant food.
I wanted to awe them with my skills. The last couple of weeks, I've shown my parents that I'm not all talk in the kitchen and I can hold my own. Last night's dinner was a testament to them that I know my stuff. I made one of my mom's favorites, Sarvapindi.

 

It is a type of flat bread made with rice flour and moong dal, sesame seeds, onion, coriander, chili powder and salt. Additional ingredients such as shredded carrot, zucchini, long squash, scallions, or spinach may be incorporated to make it more colorful and tasty.

 
Ingredients: 
- 3 cups Rice Flour
- ¼  cup Moong dal
- ½ to ¾ tbsp Chili Powder (as needed)
- 3 tsp Salt
- 3 tbsp Sesame seeds
- 1 medium Onion, chopped finely
- ½ cup Coriander (Cilantro), chopped
- ¼ cup Vegetable Oil (as needed)
- 2 ¼  cups Water


Along with the ingredients listed above, I added shredded carrots (2 medium sized) as illustrated in the pictures below.

Procedure:
1) In a large stockpot, add water, moong dal, sesame seeds, chili powder, and 3 tablespoons of oil. Bring it all to a boil, then lower the heat and mix in the rice flour into the water mixture. When thoroughly mixed, remove from heat and set aside to cool for about 10 minutes.

 2) Add chopped onions and coriander to the rice flour and mix it into a dough until it comes together as a smooth ball. (Hint: Sprinkle water if needed) Then divide the dough into 3 portions.

 

3) The flat bread can be made in an electric skillet or stove top in a flat non-stick pan. Add a tbsp of oil into the pan and spread the ball into the pan with your fingers until it evenly covers the pan bottom (to a 1cm or so thickness).

Use a wooden spatula to divide the bread into quarters and make round holes with your index finger in each quarter.
4) Add 1 to 1½ tablespoons of oil on the flattened bread and in the holes. If making this on stove top, then heat the skillet on medium to high heat. If using an electric skillet, then set the heat to 400°F. Cook covered for 3 to 5 minutes and remove the cover. Then cook on medium to low heat or 325°F until the sides of the bread and the holes start to brown and the sides are loosened from the pan (for approx. 7 to 10 minutes).

I really amazed myself and even received praises from my parents! After finishing dinner, they spent the rest of the evening relaxing and answering phone calls from well wishers. All was good!

***Quick Tip: Sarvapindi can be eaten on its own or served with achar (pickled mixed vegetables) or yogurt.

Did you know: It originates from Telangana (region in Andhra Pradesh). The name is a combination of two words, sarva (rounded container) and pindi (dough). Traditionally, the dough was pressed into a rounded brass container or wok and then cooked over stove top.