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This is one of the staple food of RayalaSeema in South India. A traditional Authentic food enjoyed by one and all. My Dad is raised by his grand mother and she made this for him every day.
For Ragi Sankati: Put a pan and add 1/2 cup water and bring it to boil. Add the Ragi flour in the remaining water and make it a paste with no lumps.
Once water starts boiling add this paste to it and keep stiring it to form a thick dough consistency.
Once it forms the dough consistency, remove from stove.
Once it cools down a bit, we need to make them into huge balls .. our handful size. Set them aside.
For Pappu charu / patli Dal specific to this. Pressure cooker the washed Tuwar Dal for 3 whistles and keep aside.
In a pan put 2 spoons of ghee and add the tadka ingredients as below.
Rai, urad Dal, chana dal, jeera, lal mirch and hing.
Once they splutter add the finely sliced onions and fry them until they turn really dark brown... almost burnt. THIS STEP IS VERY CRITICAL &IMPORTANT
Once they turn dark Brown add the boiled Dal and add the masala as below.
Red chilli powder, turmeric, salt, tamarind paste and 1 glass of water.
Once it starts boiling add 2 strings of curry leaves and let it simmer for 10 mins on low flame. THIS STEP IS IMPORTANT TO GET THE ONIONS FLAVOUR INTO THE DAL.
Once this gets ready.. Serve it piping hot with Ragi Sankati in a bowl with 1 full peeled onion and 1 green chilli to enhance its taste.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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