Recipe of the Month

The pappu rottah is an ancient recipe. It belongs to the trading community. The Telugu traders had migrated to the Tamil speaking part of peninsular India long ago. They lived in guilds and constructed a temple for Vasavi Kannika Parameswari. These industrious merchants were good in mastering numerous dialects. The Pappu Rottah was invented in Tamil Nadu and this recipe does not have a presence in the modern Telugu speaking states of our country. This dish can be relished with Rasam or curd and can also be eaten as it is. The soft pappu rottah has found fans amongst the community of foodies.


  1. Raw rice (Pacharisi) – 1 cup
  2. Boiled rice (Pulungal arisi) – 1 cup
  3. Tuvar gram dhal (Boiled and mashed) – ½ cup
  4. Split green chilies – 3 nos.
  5. Dry red chilies – 2 nos.
  6. Curry leaves – 1 tbsp.
  7. Coriander leaves – 1 tbsp.
  8. Grated coconut – ½ cup
  9. Mustard seeds – 1 tbsp.
  10. Oil – for making dosas and 1 tbsp. For tampering.
  11. Salt – to taste.


  1. Soak both raw rice and boiled rice together for few hours and grind to a smooth paste. (For dosa batter).
  2. After removing the batter, pour 2 glasses of water into the grinder. Using this washed water, make a thin rice porridge (Kanji in Tamil). Leave the Kanji to cool completely. (Otherwise lumps will be formed, if hot Kanji is mixed with the batter).
  3. Mix the Kanji to the dosa batter.
  4. Make thin dosas with the batter using oil. Leave it aside to cool completely.
  5. Cut the dosas into 1-inch squares.
  6. Heat 1 tablespoon of oil, add mustard seeds and leave it to splutter. Then, add the curry leaves, split green chilies, dry red chilies, mashed tuvar dhal, dosa pieces, grated coconut, coriander leaves, and salt.
  7. Sauté for a few minutes and serve hot.