I love Seyal Phulka. There was a time when I used to prepare extra chapathis to make this dish. Then all of a sudden it vanished from our repertoire for no reason at all. I remembered this fact when I saw this recipe at Tarla Dalal’s site and I knew I missed my favorite dish all these days .
So this dish which I had for breakfast today morning seemed very apt for the theme for Blogging Marathon #30, with the theme – ‘Cooking with curds‘. It is really very simple and takes just 5 minutes to put together if you have left over roti / chapathi.
I used :
Adapted from : Tarla Dalal’s recipe
Chapathi / Roti – 3, torn into bite sized pieces
Fresh buttermilk-2 cups
Turmeric powder – a pinch
Sambar powder- 2 teaspoons
Mustard sedds- 1 teaspoon
Gram dhal- 1 teasoon
Urad dhal – 1 teaspoon
Curry leaves- a few
Oil- 1 tablespoon
Salt to taste.
- Heat oil in a pan and pit in mustard seeds, gram dhal, urad dhal,curry leaves.
- When the mustard pops, put in the chapathi pieces. Saute for a minute.
- Add the buttermilk, turmeric powder, salt, sambar powder, mix gently and bring to a boil.
- Remove from heat and serve hot.
- The chapathi pieces absorbs buttermilk, if you feel the dish is soggy, just wait for a few minutes, the buttermilk is sure to disappear.When I made this, it was quite watery almost like a thick khadi. But by the time I plated it for the click, the buttermilk was gone!!
- Use fresh curd to prepare the buttermilk.
- Tastes best when served right off the stove.
- The original recipe uses chilli powder, but I gave it a south Indian twist. Next time I am planning to add Pav bhaji masala.
- The quantity you see in the click is what I got from 3 regular sized chapathi. You need lots of chaapthis if you are feeding a crowd,so plan accordingly 🙂
Also take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM#30