Kitchen Champions

My kids love pappu rotta. I make it the traditional way when ever I can. But being a working mom in the US, I sometimes don’t have the time to do it at the end of a busy working day or crazy weekend. So, when I saw rice pasta ( made only with rice and water), I immediately rushed to try pappu rotta with it. I am happy I tried, my kids loved it and we didn’t find any difference in the taste. Now I can make it as often as I want without compromising the original taste as this takes less time. I don’t use white sugar at home. So I have made the sweet variety with nattu sarkarai. Procedure 1. Cook pasta following the directions in the package and divide them proportionately to the flavors you are making. Cook the toor dal till soft but not mushy. 2. Pappu flavor: In a pan, season mustard, channa & urad dal, add curry leaves, green chilies. Add cooked dal and fry well. Mix cooked pasta and salt, and cook for couple of minutes. Switch off stove, add grated coconut and lemon juice, mix and transfer to a serving bowl 3. Pulihora flavor: In another pan, heat a little oil, add premade pulihora paste and cook for couple of minutes. Add cooked rice pasta, mix well and garnish with corriander leaves as desired. 4. Sweet: Take a pan, make thick syrup with nattu sarkarai and a teaspoon of water. Add cooked rice pasta, grated coconut and ghee roasted cashews and mix well.