Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
Prep5 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
A wholesome and nutritious Andhra-style dal cooked with tender amaranth leaves and pigeon peas. This simple, flavorful lentil curry gets a tangy kick from tamarind and a fragrant tempering, making it a perfect comfort food with steamed rice.
A classic Andhra-style spicy and tangy chutney made from sautéed ivy gourd. This coarse-textured pachadi is the perfect accompaniment to hot rice and ghee, bursting with traditional South Indian flavors.
Crispy, sun-dried rice fritters from the heart of Andhra Pradesh. Made with rice and sago, these savory crackers are stored for months and fried to golden perfection, offering a delightful crunch with every meal.
About Steamed Rice, Thotakura Pappu, Dondakaya Pachadi and Biyyam Vadiyalu
Fiber-rich Amaranth Dal with tangy Dondakaya Pachadi – a wholesome, homestyle lunch for you.
This andhra dish is perfect for lunch. With 850.74 calories and 22.129999999999995g of protein per serving, it's a nutritious choice for your meal plan.
0gfat
Place the pan over medium-high heat and bring the water to a rolling boil.
Once boiling, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
Do not lift the lid during this time to keep the steam trapped inside.
3
Rest and Fluff
After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
This resting period allows the residual steam to finish cooking the grains perfectly.
After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
Serve hot with your favorite curry or dal.
Servings
4
Serving size: 1 cup
274cal
12gprotein
41gcarbs
8gfat
Ingredients
1 cup Toor Dal (Also known as kandi pappu)
3 cup Amaranth Leaves (Tightly packed and chopped)
1 pcs Onion (Medium, finely chopped)
2 pcs Tomato (Medium, chopped)
3 pcs Green Chilli (Slit lengthwise)
1 tbsp Tamarind Paste (Adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to your spice preference)
3 cup Water (For cooking the dal)
1.25 tsp Salt (Adjust to taste)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
2 pcs Dry Red Chilli (Broken into halves)
5 cloves Garlic (Lightly crushed)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
Instructions
1
Pressure Cook Dal and Greens
Rinse the toor dal thoroughly under running water. Soaking for 30 minutes is optional but recommended for faster cooking.
In a pressure cooker, combine the drained dal, chopped amaranth leaves, chopped onion, tomatoes, slit green chillies, and turmeric powder.
Pour in 3 cups of water and give it a good stir.
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 before opening the lid.
2
Mash and Simmer
Once the pressure has subsided, open the cooker. Gently mash the cooked mixture with a ladle or a whisk. Aim for a slightly coarse texture, not a completely smooth paste.
Stir in the tamarind paste, red chilli powder, and salt.
Place the cooker back on the stove over low heat. Let the dal simmer for 5-7 minutes, allowing the flavors to meld together. If the dal seems too thick, add a little hot water to achieve your desired consistency.
250 g Ivy Gourd (Trimmed and chopped into 1/4-inch thick rounds)
3 tbsp Sesame Oil (Divided use)
6 pcs Green Chilies (Adjust to your spice preference)
5 pcs Garlic Cloves (Peeled)
1 tbsp Tamarind Paste (Or a small lime-sized ball of tamarind soaked in warm water)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
0.5 tsp Mustard Seeds (For tempering)
0.5 tsp Cumin Seeds (For tempering)
1 tsp Urad Dal (For tempering)
1 tsp Chana Dal (For tempering)
2 pcs Dried Red Chilies (Broken into halves, for tempering)
10 pcs Curry Leaves (For tempering)
0.25 tsp Hing (Asafoetida, for tempering)
Instructions
1
Sauté the Ivy Gourd
Heat 2 tablespoons of sesame oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the chopped ivy gourd (dondakaya), turmeric powder, and a pinch of salt.
Sauté for 10-12 minutes, stirring occasionally. The ivy gourd pieces should become tender, shrink in size, and develop light brown, caramelized spots. This step is crucial to remove the raw taste.
Once cooked, remove the ivy gourd from the pan and set it aside in a plate to cool completely.
2
Roast Aromatics
In the same pan, add the green chilies and garlic cloves. If the pan is too dry, you can add a few drops of oil.
Sauté for 2-3 minutes until the green chilies develop blisters on their skin and the garlic becomes fragrant and lightly golden.
Remove from the pan and let them cool down completely along with the sautéed ivy gourd.
3
Grind the Chutney
Transfer the cooled ivy gourd, green chilies, and garlic to a blender jar or a traditional stone mortar.
1 cup Sona Masuri Rice (Or any short-grain raw rice)
0.25 cup Sabudana (Also known as sago or tapioca pearls)
5 pcs Green Chillies (Adjust to your spice preference)
1 tbsp Cumin Seeds
1 tbsp Sesame Seeds (White or black)
1.5 tsp Salt (Adjust to taste)
6 cup Water (For cooking the porridge)
2 cup Vegetable Oil (For deep frying)
Instructions
1
Soak Rice and Sago
Thoroughly wash the raw rice and sabudana under running water until the water runs clear.
In a large bowl, soak the washed rice and sabudana together in enough water to cover them by at least 2 inches. Let them soak for a minimum of 6 hours, or preferably overnight.
2
Grind the Batter
Drain all the water from the soaked rice and sabudana.
Transfer the mixture to a wet grinder or a high-powered blender along with the green chillies.
Grind to a very smooth, fine paste. Add a few tablespoons of water if necessary to facilitate grinding, but keep the batter as thick as possible.
3
Cook the Porridge
Pour the ground batter into a heavy-bottomed pot or kadai.
Add 6 cups of water and salt. Whisk well to ensure there are no lumps.
Place the pot on medium heat. Cook for 25-30 minutes, stirring continuously and scraping the bottom and sides to prevent sticking and burning.
The mixture will thicken considerably and turn into a glossy, translucent porridge. To check for doneness, the raw smell of rice should be gone.
4
Add Spices and Cool
Turn off the heat. Immediately stir in the cumin seeds and sesame seeds.
Mix everything well. Allow the porridge to cool for 15-20 minutes. It will thicken further as it cools.
5
Pipe and Sun-Dry
Lay a clean, thick plastic sheet or a clean cotton cloth (like a dhoti) in an area with direct, strong sunlight.
Using a spoon or a piping bag with a plain nozzle, drop small, coin-sized portions of the warm batter onto the sheet, leaving about an inch of space between each one.
Let them dry in the sun for 2 to 4 days, depending on the intensity of the sun. They will shrink, become hard, and turn translucent.
After the first day, gently peel them off the sheet and flip them over to ensure the other side also dries completely.
6
Store the Vadiyalu
Once the vadiyalu are completely brittle and moisture-free (they should snap easily), they are ready for storage.
Store them in a clean, dry, airtight container at room temperature. They can be stored for up to a year.
7
Fry and Serve
Heat vegetable oil in a kadai over medium-high heat for deep frying.
To test if the oil is ready, drop a small piece of vadiyalu; it should sizzle and rise to the surface immediately.
Carefully drop a handful of dried vadiyalu into the hot oil. They will puff up and double in size within 5-10 seconds.
Using a slotted spoon, quickly remove them before they change color significantly. Drain on a paper towel to absorb excess oil.
Serve hot as a crunchy accompaniment to rice dishes like sambar, rasam, or pappu.
While the dal is simmering, heat ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds, urad dal, and broken dry red chillies. Sauté for about 30-40 seconds until the urad dal turns a light golden brown.
Add the crushed garlic cloves and curry leaves. Be careful as they may splutter. Sauté for another 30 seconds until the garlic becomes fragrant.
Finally, add the hing, give it a quick stir for 2-3 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Serve
Carefully pour the hot tempering over the simmering dal. You will hear a satisfying sizzle.
Stir well to incorporate the tempering throughout the dal.
Serve the Thotakura Pappu hot with steamed rice, roti, and a dollop of ghee for extra flavor.
Add the tamarind paste and the remaining salt.
Pulse the mixture 3-4 times in short bursts. Do not grind continuously. Scrape the sides and pulse again until you get a coarse, chunky paste. The authentic texture is not smooth.
4
Prepare the Tempering (Tadka)
Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat.
Add the mustard seeds and cumin seeds. Wait for them to splutter, which should take about 30 seconds.
Next, add the urad dal and chana dal. Sauté, stirring continuously, until they turn a crisp golden brown.
Add the broken dried red chilies and curry leaves. Be cautious as they will crackle instantly.
Turn off the heat and immediately add the hing (asafoetida). Give it a final stir.
5
Combine and Serve
Pour the hot tempering directly over the ground chutney.
Mix everything well until the tempering is evenly distributed.
Let the pachadi rest for at least 15 minutes for the flavors to meld.
Serve Dondakaya Pachadi with hot steamed rice and a dollop of ghee for an authentic Andhra meal.
