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.
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.
