Name: Jonna Rotte - Puntikoora Pappu recipe by Swapna Sunil at BetterButter
Prep time: 480 min
Cook time: 60 min
Total time: 540 min
Yield: 6
Ingredients: For Jowar roti : 2 cups + as needed Jowar flour; 1/2 cup : Whole Wheat flour; 1/8 tsp salt; Hot water as needed ( i used around 1 1/4 cup as every flour is different you might need more or less ); For The Dal : 2 cups : Gongura leaves chopped; 1 cup : Cooked Moong dal; 1/2 cup : Soaked and boiled whole brown chana; 3 nos : Garlic cloves chopped; 4 nos : Green chillies split; 2 nos : Dry red chillies broken to pieces; few curry leaves; 2 tbsp : Ghee / Oil; 1/2 tsp : mustard seeds; 1/2 tsp : Cumin seeds; 1/8 tsp : Turmeric; Salt to taste; Water as needed

Ingredients Serving: 6

For Jowar roti : 2 cups + as needed Jowar flour
1/2 cup : Whole Wheat flour
1/8 tsp salt
Hot water as needed ( i used around 1 1/4 cup as every flour is different you might need more or less )
For The Dal : 2 cups : Gongura leaves chopped
1 cup : Cooked Moong dal
1/2 cup : Soaked and boiled whole brown chana
3 nos : Garlic cloves chopped
4 nos : Green chillies split
2 nos : Dry red chillies broken to pieces
few curry leaves
2 tbsp : Ghee / Oil
1/2 tsp : mustard seeds
1/2 tsp : Cumin seeds
1/8 tsp : Turmeric
Salt to taste
Water as needed

Instructions

For Jowar roti : In a bowl add the flours and salt, mix. Add hot water little by little using a spoon keep mixing the flour until it forms dough ball.
Once it forms a ball, keep it covered aside for at least half hour. Later knead the dough well and add dry flour if the dough turns sticky.
Next divide into portions. Roll and pat and set aside. Now dip each roll in dry flour ( you can use jowar flour / wheat flour ) Start rolling it gently into a chapati by patting with your palm or by gently rolling with a rolling pin.
Once rolled transfer it carefully (as it's gluten free it might break so be gentle and careful) On to a hot tawa.
Fry like normal rotis using oil but traditionally water is sprinkled instead of oil, so i followed the same. Cook on both sides sprinkling water.
Jowar roti is now ready serve it with dal or any mild gravy.
For the Dal : Wash and soak brown chana overnight and cook them until soft. Cook the moong dal separately until soft but not mushy.
In a pan / Kadai add the ghee once its hot add the mustard, cumin seeds allow them to splutter.
Next add the green chillies, red chilli pieces, Garlic chopped, turmeric and saute for couple of seconds until raw smell from garlic evaporates.
Next add the chopped Gongura leaves and saute.
Now stir in the cooked Moong Dal and brown chana, adjust its consistency by adding water as needed.
Cook this for couple of minutes and add the salt.
Stir and check the seasoning.
Now the Jonna rotte along with Gongura pappu us ready to be served.

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