For the second day of my Journey Though Telangana Cuisine, I have Biyyam Attlu or Biyyapattlu or Biyyam Pindi Attlu. There are many dishes in Telangana that start with alphabet ‘B’ and my first choice for this alphabet was Beerakaya Alsandakaya Kura. I even made it back in fall when I found some fully podded alsandakaya ~ green long beans in the local Indian store. We do get green long beans almost year round but the beans do not have any peas in it. Unfortunately I could not take any pictures when I made the curry and told myself I can take pictures of the koora when mom makes it when I am India in December. Back home, winters are the season when this vegetable is abundantly available in rural areas and in towns. We do get it even in Hyderabad but the peas are very tiny. On my request, my mother made it twice, specially for the blog but could not take decent pictures both the times and did not feel like using an iPhone photo.
After coming back from my India trip, I went back and forth with different recipes and finally made biyyapattlu. Biyyam is rice and attlu are crepes in Telugu. These attlu are made with rice flour and are similar to chila I made for Chhattisgarh when we did Indian Cooking Odyssey couple of years ago. Unlike the chila, these attlu are flavored with chili powder, cumin, curry leaves, onion and green chilies.
Before getting to the recipe, here are few vegetables and dishes that start with letter ‘B’.
Vegetables:
Bachalikura or bachali aaku – Malabar Spinach
Batani – Green Peas
Beerakaya – Turai in Hindi ~ Ridge Gourd ~ Chinese Okra
Bendakaya – Bhendi in Hindi ~ Okra ~ Ladies Finger
Boda Kakarakaya – Kantola
Dishes:
Beerakaya koora, beerakaya kandikaya koora, beerakaya pachadi, bendakaya koora, bendakaya pulusu, boda kakarakaya koora, boorelu, bakshalu (similar to puran poli)
Total Time: 40 minutes
Preparation: 10 minutes
Cooking Time: 30 minutes
Yields: 6 depending on the size
Ingredients:
- 1 cup Biyyam Pindi ~ Rice Flour
- ¼ – ⅜ tsp. Salt (adjust to taste)
- ⅛ tsp. Chili Powder
- 8 Curry Leaves, chopped
- 2-3 tbsp. chopped Kothimeera ~ Cilantro ~ Coriander Leaves
- 2 small Green Chilies, seeded and chopped (approximately 1 tsp)
- 2 tbsp. finely chopped Onion
- ½ tsp. Jilakara ~ Jeera ~ Cumin Seeds
- 1 medium sized Garlic Clove
- 2 cups Water
- Oil for cooking attlu
Preparation:
- In a large bowl take rice flour, salt, chili powder, chopped curry leaves, chopped coriander, chopped green chilies and chopped onions.
- Crush together cumin and garlic clove, and add it to rice flour mixture.
- Mix everything together and make a thin batter by adding water. Mix properly to make a lump free batter.
- Heat a griddle or a crepe pan to prepare attlu.
- When the pan is hot, drop few drops of oil on pan and spread using a paper towel or an onion. If using a cast iron griddle, wipe the pan with onion before making each attu. Cut off the tip of the onion and use it to wipe and spread oil.
- Pour about ⅓ cup of batter on the hot pan in a circular motion, from the outer end of the pan, to make a circle. Do not pour the batter in the middle as we do for dosa. Start pouring the batter from the outer end of the pan. Batter will spread and fill up in the center as well and if it doesn’t, then fill the center. It is not required to spread the batter. The pan has to be very hot to get pores on the attu.
- Pour about 1 teaspoon of oil around the attu and on the attu. Move the pan around to evenly spread the oil.
- Cook for about 2-3 minutes on medium high flame until the bottom of the attu is cooked.
- Flip and add more oil if necessary and cook for few seconds.
- Flip again and fold it into a half circle or into a triangle.
- Transfer to a serving plate.
- Repeat the same for remaining batter; steps 5 – 11.
- These attu can be eat as it is without any chutney or pickle though I served with some chutney. I personally prefer it without any chutney and husband liked it with some chutney.
Note:
- The main ingredients that go into these attlu are curry leaves, cumin, salt and chili powder. Some people even leave out the chili powder. Green chilies, onion, garlic and coriander leaves are optional ingredients and I like it with all these ingredients.
- My mother-in-law use to pour a tempering made of cumin seeds, dry chilies and I think mustard seeds over the batter before making the attlu. Add the tempering to the batter, mix well and prepare the attlu as mentioned in the preparation.
This day in 2014: Thukpa ~ Vegetable Noodle Soup
This day in 2015: Chocolate Chunk Cookies
Events: This post also goes to A-Z Challenge for day 2, letter ‘B’.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
So far in this A-Z Journey Through Telangana Cuisine,
A for Attu Tunukala Koora
Nisha Sundar says
Lovely picture Usha! We have something similar called karacha dosa. 🙂
Rajani says
I love the pictures. The first one especially is so striking. Beautifully plated and captured.
veenasvegnation says
Amzing pics usha, drooling here
CRD says
The first word that came to my mind when I saw the pics was “yummy!”
Fortunately for me, my mom happens to be from Andhra. Maybe I’ll ask her whether she knows about this dish. If she doesn’t I’ll probably send her this link 😉 She watches a lot of cookery shows on ETV
Wonderful looking blog…the pictures are beautiful and appealing.
All he besst for the A to Z Challenge. Do drop by mine,
Cheers
CRD
Mireille Roc (@ChefMireille) says
that first photo is awesome – you styled it so well and I see making use of all the crockery you got in India
ruchi indu says
The crepes are looking very soft. It looks similar to neer dosa of karnataka except that the neer dosas are plain made of rice – and these have lot of additional ingredients. sounds interesting
pradnya says
it has got the perfect texture and look, we call this ghavana in marathi…and i cant wait to make them, beautiful
srividhya says
Great choice and love that first click.. The lacy look of the crepes is great too. Amazing.
Gayathri Kumar says
These crepes look so inviting Usha. Beautiful snaps..
harini says
The presentation and the mood of the pictures captured my eye. the lacy look of the attlu is very tempting.
Amara says
Biyyappindi Attu looks Delicious Usha, we make these too. Love your clicks:)
Pavani says
Your biyyam pindi attlu came out so lacey and delicious looking. I always have trouble making attlu with just rice flour. Lovely clicks too.
cookingwithsapana says
Rice flour crepes looks very light and filling kind of meal.I have some riice flour and I am going to try them tomorrow.Pictures looks beautiful Usha.
Smruti | Herbivore Cucina says
Awesome recipe and such an elegant presentation. Pinned it on my board!
Suma Gandlur says
This attu is a regular in my mother’s kitchen though we make it slight differently. The humble attu looks captivating through your lens.
Priya Suresh says
This dosa sounds almost like karacha maavu dosa, looks super lacey and prefect, rice flour dosa looks too good.
Vaishali Sabnani says
I make these regularly but I have learnt from your post that the batter should be thin…super clicks and awesome crepes.
Padma Rekha says
Good choice for B looks like ravadosa right. can enjoy them if any body make for me..:)
Sandhya Ramakrishnan says
such tender dosais! Wonderful recipe and awesome presentation. Lovely choice for B.
PJ says
Love your props and the presentation.Love the dish as well.As Kalyani mentioned, we called it karachcha dosai. The crepes look so good Usha.
Kalyani says
Wow ! This is our regular karichcha maavu Dosa 🙂 and u have presented it so elegantly !!
Srivalli says
Beautiful pictures Usha, makes me want to grab those crepes right away…