non-vegetariannut-free
andhra
Mutton Vepudu, Roti and Onion Salad
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
65 min
541 cal
44gProtein
56gCarbs
18gFat
3Recipes
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Protein-packed Minapa Rotti, perfectly spiced with Bellam Pachadi – a hearty, homestyle delight!
A rustic and hearty savory pancake from Andhra Pradesh, made with a spiced black gram lentil batter. It's crispy on the outside, soft inside, and packed with flavor from ginger and green chilies. A perfect traditional breakfast.
Serving size: 1 rotti
A traditional Andhra relish bursting with six distinct flavors, from sweet jaggery to tangy tamarind and bitter neem flowers. This Ugadi festival special symbolizes the different facets of life in every spoonful.
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
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Iron-boosting Mutton Liver Fry with soft rotis and protein-packed dal. A flavorful, gut-friendly homestyle meal!
Protein-packed Minapa Rotti, perfectly spiced with Bellam Pachadi – a hearty, homestyle delight!
This andhra dish is perfect for breakfast. With 532.03 calories and 14.88g of protein per serving, it's a high-fiber option for your meal plan.
Soak the Dal
Grind the Batter
Prepare the Rotti Mix
Cook the Minapa Rotti
Serve
Serving size: 0.25 cup
Soak the tamarind in 1/2 cup of hot water for 20 minutes. Squeeze well to extract all the pulp, then discard the fibers. In a mixing bowl, combine the tamarind pulp, grated jaggery, and 1/2 cup of water. Stir until the jaggery is completely dissolved. You can gently warm this mixture on low heat for 2-3 minutes to speed up the process.
To the jaggery-tamarind mixture, add the finely chopped raw mango, neem flowers, red chili powder, and salt. Mix everything together until well combined.
To make the tempering, heat oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Add the urad dal and the broken dried red chili, and sauté for about 1 minute until the dal turns light golden. Add the hing and curry leaves, and cook for another 10-15 seconds until the leaves are crisp.
Pour the hot tempering over the pachadi mixture and stir well to incorporate. Let the pachadi rest for at least 30 minutes to allow the flavors to meld together. Serve at room temperature as part of a festive meal.