Tapala Chakku Athi
Equipment
- Bowl
- Blender
- Food processor
- Heavy-based Frying Pan
- Skillet
- Spatula
Ingredients
- 250 g Basmati rice (1 1/3 cups), rinsed and drained
- 125 g Chana dal (2/3 cup), rinsed and drained
- 250 g Coconut (2 2/3 cups), desiccated, (dried flaked)
- 250 ml Vegetable oil (1 cup)
- Salt
For the tempering
- 1 teaspoon Vegetable oil for frying
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 4 Curry leaves
- 3 Red chilies dried
- 1/2 teaspoon Urad dal rinsed and drained
- Asafoetida pinch of
Instructions
- Put the rice and chana dal in a large bowl, pour in 250ml / 8fl oz (1 cup) water and soak for 1 hour.
- Drain, then transfer to a blender or food processor, add the coconut and about 250ml / 8fl oz (1 cup) water.
- Process to make a smooth paste, then transfer to a bowl and set aside.
- Heat 1 teaspoon oil in a small, heavy-based frying pan (skillet).
- Add all the ingredients for the tempering and stir-fry for 1 minute, or until they are dark brown.
- Blend with the ground rice and lentil mixture.
- Heat 1 teaspoon oil in a non-stick frying pan over low heat.
- Pour a ladleful of the mixture into the frying pan. Spread it over the base like a pancake and fry for about 2 minutes, or until golden brown.
- Flip it over with a spatula and fry the other side for a further 1 minute, or until golden brown.
- Transfer to a serving plate and repeat with rest of the mixture.
Video
Nutrition
Serving: 4gSodium: 20mgCalcium: 102mgVitamin C: 71mgVitamin A: 366IUSugar: 7gFiber: 15gPotassium: 418mgCalories: 1130kcalSaturated Fat: 70gFat: 87gProtein: 13gCarbohydrates: 84gIron: 4mg
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