Batukamma Palli saddi
Serves: 2
  • 1 cup rice. Plus more if taste need be adjusted.
  • ¼ cup - Minapa Pappu (Urad Dal)
  • 2 - red chilies
  • ¼th tsp - mustard seeds
  • ¼th tsp - jeera
  • ½ tsp - coriander seeds
  • ⅛ the tsp - methi (fenugreek) seeds
  • 2 tbsp - healthy oil as coconut or olive oil
  • 1 tsp peanuts
  • Healthy salt as Pink Himalayan Salt
  1. Cook 1 cup rice in 1½ cup of water in a little salt and ¼th tsp oil. Let it cool.
  2. Roast minapa pappu, coriander seeds and fenugreek seeds on medium-low heat, in a pan. Remove.
  3. Add 1 tsp oil to the same pan. Add chilies. Fry till golden brown.
  4. Add minapa pappu mix, chilies and salt to the grinder. Grind to a powder.
  5. Add the ground powder slowly to rice and mix well. Don't add all at once. Taste and add more powder if needed. Keep adding till rice is flavorful.
  6. For tampering:
  7. Add remaining oil to small kadai. Heat to medium-high.
  8. Add mustard seeds. When they crackle, add jeera. Fry till brown.
  9. Add peanuts. Fry till golden brown. Pour tampering to mixed rice. Mix well.
  10. Serve hot.
Recipe by Ujwala's Delicacies at