Kodi Guddu Iguru, Jonna Rotte and Pappu Charu

Ingredients

• 2 cup Sorghum Flour (Also known as Jowar Atta or Jonna Pindi)
• 2 cup Water (Must be at a rolling boil, you may not need all of it)
• 0.5 tsp Salt (Adjust to taste)
• 2 tsp Ghee (Optional, for applying on hot rottes)

Instructions

1. 1

   Prepare the Dough

   • In a large, heatproof bowl, combine 2 cups of sorghum flour and salt. Mix well.
   • Bring 2 cups of water to a rolling boil in a separate pot.
   • Gradually pour about 1.5 cups of the boiling water into the flour mixture while continuously stirring with a wooden spoon or spatula. The mixture will look crumbly and shaggy.
   • Add more hot water, a tablespoon at a time, only if needed, until the flour is just moistened. Do not add too much water.
   • Cover the bowl and let the dough rest for 5-7 minutes. This allows the steam to cook and soften the flour, which is crucial for a pliable dough.
2. 2

   Knead the Dough

   • Once the dough is cool enough to handle but still quite warm, transfer it to a clean work surface.
   • Begin kneading the dough using the heel of your palm. Push the dough away from you and fold it back. Continue this process for 5-8 minutes.
   • The dough should transform from crumbly to a smooth, soft, and crack-free ball. If it feels dry, dip your hands in warm water and continue kneading.
   • Divide the dough into 8 equal portions and roll them into smooth balls, keeping them covered with a damp cloth to prevent drying.
3. 3

   Shape the Rottes

   • Sprinkle a generous amount of the dusting sorghum flour on your work surface.
   • Take one dough ball and flatten it gently between your palms. Place it on the floured surface.
   • Using your fingertips and the flat of your palm, begin to pat the dough, starting from the center and moving outwards. Rotate the dough frequently to ensure an even thickness.
   • Continue patting until you have a thin, round circle about 6-7 inches in diameter. Don't worry if the edges are slightly rustic; that's part of its charm.
4. 4

   Cook the Rottes

   • Heat a cast-iron tawa or a flat, heavy-bottomed skillet over medium-high heat. The tawa should be hot before you start.
   • Carefully lift the patted rotte and place it on the hot tawa. Cook for about 30-45 seconds.
   • Using a clean, damp cloth, gently wipe the top surface of the rotte with water. This creates steam and helps keep it soft.
   • Flip the rotte. Cook the second side for 1-2 minutes, until light brown spots appear.
   • Flip it again. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotte to encourage it to puff up like a balloon.
   • Once puffed (or cooked through), remove it from the tawa. Repeat for all the dough balls.
5. 5

   Serve

   • Immediately after taking the rotte off the tawa, brush it with a little ghee, if desired.
   • Stack the cooked rottes in a casserole dish or a container lined with a clean kitchen towel to keep them warm and soft.
   • Serve hot with spicy curries like brinjal curry, dal, or a simple chutney.

Ingredients

• 0.75 cup Toor Dal (Also known as split pigeon peas)
• 0.5 tsp Turmeric Powder
• 3 cup Water (For pressure cooking the dal)
• 20 g Tamarind (Seedless, about a small lemon-sized ball)
• 1 cup Hot Water (For soaking tamarind)
• 1 medium Onion (Thinly sliced)
• 2 medium Tomato (Roughly chopped)
• 3 pcs Green Chili (Slit lengthwise)
• 1 tbsp Sambar Powder (Optional, for added flavor)
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Jaggery (Grated or powdered, to balance the tanginess)
• 1.25 tsp Salt (Or to taste)
• 2 tbsp Ghee (For tempering)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 4 cloves Garlic (Lightly crushed)
• 2 pcs Dried Red Chili (Broken in half)
• 1 sprig Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal

   • Rinse the toor dal under running water until the water runs clear.
   • In a pressure cooker, combine the rinsed dal, 3 cups of water, and turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2. 2

   Prepare the Charu Base

   • While the dal is cooking, soak the tamarind in 1 cup of hot water for 15 minutes.
   • Once softened, squeeze the tamarind pulp thoroughly to extract all the juice. Strain this liquid into a large pot, discarding the solids.
   • To the pot with tamarind extract, add the sliced onion, chopped tomatoes, slit green chilies, sambar powder (if using), red chili powder, and salt.
   • Bring the mixture to a boil over medium heat. Cook for 8-10 minutes, until the onions are translucent and the raw smell of the tamarind has dissipated.
3. 3

   Combine and Simmer