Ravva Pongal

Ingredients :

• Wheat Ravva    – 2 Cups
• Moong Dal         – 1 Cup
• Tamarind Juice
• Pudina                 –  For flavour
• Vegetables         –  Of your choice
• Palak
• Green Chilli
• MTR rasam powder
• Red Chilli powder
• Coriander leaves
• Onion

Preparation :

• Cut the vegetables of your choice and keep it aside in the plate.
• Cut the onion,green chilli and coriander leaves.
• Soak the tamarind and make a juice out of it.
• In a pressure cooker,add 3-4 tsp of oil and add jeera,mustard and curry leaves to it and let it splutter.
• Then add onions and let it fry,then add vegetables and let it fry for some time.
• Then add wheat ravva to it and let it fry.Then add moong dal to cooker and let it fry.
• Add 1:3 water and cook for 3 whistles.Then add salt to taste,tamarind juice to it and let it cook.
• Now add rasam powder,red chilli powder and mix well.
• Garnish with Coriander leaves.

Ravva Pongal is ready!Serve hot with vadiyalu and Masala Papad.

Here is the video of this preparation :

Bajri (Sadda) Flour Dosa

Ingredients :

• Urad dal(black gram dal)     –    1/2 Cup
• Rice                                               –     1/2 Cup
• Bajri flour                                    –     11/2 Cup
• Salt to taste
• Methi seeds                                 –   1 tsp

Preperation :

• Soak 1/2 cup of urad dal, methi seeds and 1/2 cup rice for 4-5 hours or in the night.grind it in the morning.
• Mix bajri flour to the batter,add water if batter is too thick  , ferment for 30-60 minutes.
• Add salt to taste.
• Heat the pan ,apply oil,add 1 spoon full of  batter to it and spread it with the spoon in concentric circle.
• Add 1 tsp of oil all over it and roast on both sides.

It is best eaten fresh and hot!You can serve it with Onion chutney.

Here is the video of this preparation :

Check out Raagi Dosa Recipe here.

Paratha

Ingredients :

• Maida                –              1 Cup
• Curd                   –              4-5 tsp
• Chickpea powder
• Oil
• Salt to taste

Preparation :

• Make dough out of maida ,3-5 tsp of curd, 2-3tbsp oil & salt, as you would do for any paratha/roti.
• Divide the dough into medium sized ball and roll it into a circle of 5 to 6 ” diameter using dry flour.
• Now in a small bowl mix chickpea powder and enough oil and keep it aside.
• Spread the chickpea & oil mix properly over entire surface of paratha.
• Roll it slowly and make it as round shape.
• Now press it lightly starting from middle towards the circumference to show the layers clearly and roll like a paratha.
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn the paratha and pour half tablespoon oil or butter.
• Spread it on the paratha and fry over low heat.
• Turn it and again pour oil or butter on the other side. Cook the parata on a low heat till golden brown.

Paratha is ready!!Serve hot with Alu Chana Masala…

Here is the video of this preparation :

Oats Upma

Ingredients :

• Oats             –             1cup
• Carrot         –              2
• Onion           –              1
• Alu                –               1
• Capsicum    –               1
• Green Chilli –              1

For seasoning :

• Mustard seeds
• Jeera Seeds
• Curry leaves
• Chana Dal

Preperation :

• Heat 1tsp of oil,and fry oats till it turns to golden brown and keep it side.
• Finely chop onion,carrot,capsicum,alu and green chilli and keep it aside.
• Heat 2-3 tsp of oil,add jeera,mustard and chana dal.Once it starts spluttering add onions to pan.
• Then add all the vegetables and let it cook until they become tender.
• Add 2 cups of water,cover the pan and allow it simmer on low heat and boil the vegetables
• Add oats  to it stirring constantly until it becomes little thick.
• Garnish with coriander leaves.

Serve hot with Tomato Sause!!!!!

Here is the video of this preparation :

Rice Flour Taplentu

Ingredients :

• Rice Flour    – 2 Cups
• Onion              – 2
• Coriander Leaves
• Green Chilli                       –         5
• Groundnut Powder
• Salt to taste
• Moong dal & Chana dal for seasoning
• Curry leaves
• Bottlegourd

Preperation :

• Grate the Bottle gourd,finely chop the onion & coriander leaves,make a fine paste of green chilli and keep it aside.
• In a bowl ,take the rice flour,grated bottlegourd,chopped onions &coriander leaves,green chilli paste,Chana dal & Pea nuts and mix well.
• Then slowly add water to knead to a dough if needed. (Note : It should not be runny still soft)
• Divide the dough into equal parts, dip a corner of dough into oil and spread it to 4 to 5 inches round on top of polythene cover with  your fingers. Before spreading it apply 1 tsp of oil on top of polythene cover. (Note : Pat them slowly as the chopped vegetables tend to fall out)
• Heat plenty of oil in a pan.
• Put it this in oil and immediately start flickering hot oil over the top of it and flip to other side and let it fry.Note : You can even use Jowari Flour instead of Rice flour.

Rice Flour Taplent is Ready!!Serve hot with any pickle and curd or ghee.

Here is the video of this preparation :

Bread Dosa

Ingredients :

• Rice – 2 cups
• Poha – 1 cup
• Onion                  –      1
• green Chilli       –      2
• carrot                 –      1
• Coriander leaves
• curd                    – Small cup
  
• Salt to taste
• Baking soda

Preperation :

• Soak 2 cups of rice for 3-4 hours,30 minutes before grinding the batter add 1 cup poha to it and soak.
• Drain the extra water from the rice and some in a food processor and grind – adding very little curd and water if necessary and make a fine paste.The consistency of the batter should be such that it thickly coats a spoon dipped in it.
• Now add salt to taste and keep the dosa batter aside in a warm, dark place, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make dosas.Add a pinch of baking powder to batter.
• Grate the carrot,Finely chop coriander leaves,onion and green chilli and keep it ready in a plate for seasoning.
• Heat a pan,apply some oil and pour 2 spoons of batter on top of pan.Note : For bread dosa you shoud not spread the batter like normal dosa.
• Now season dosa with little amount of carrot,coriander leaves,green chilli and onions.
• Now close this with lid and let it cook for 2 minutes.
• When the upper surface begins to look cooked, flip the Dosa. Allow to cook for 1 minute after flipping.
• Bread Dosa is ready.

Serve hot with Groundnut Chutney!!!

Here is the video of this preperation :

Uddi Vada (Urad Dal Vada)

Ingredients :

• Urad Dal – 2cups
• Rice flour –
• Green Chilli – 2-3
• Salt to taste
• Pepper seeds – 1tsp
• Baking soda

Batter Preperation :

• Soak the urad dal in enough water for 3-4 hours.
• Finely chop the green chilli,crush the pepper seeds and keep it aside.
• Drain the water completely from soaked urad daal, add salt and grind it to a smooth paste. (Do not add too much water, if required add only spoonful of water at a time).
• Keep the urad dal batter aside for 30 minutes to ferment.
• Add pinch of baking soda just before making vada and salt to taste.Note : The salt should be on the higher side as most of the saltiness goes away when deep frying.
• Mix thoroughly and check for taste. Add more salt if necessary.

Method :

• Heat oil in a thick bottomed pan sufficient enough to deep fry.
• Check to make sure that the oil has reached the correct temperature, by putting in small amount of batter.
• Take about lemon size ball of the batter from the tips of your hands and put it in the deep fryer. Add about 4-5 depending on the size of the pan at the same time.
• Remove from oil, when done and continue the above for the remaining batter as well.

Serve hot with Ground nut chutney and Sambar.

Here is the video of this preperation :

Godhuma Dosa (Wheat Dosa)

Ingredients :

• Wheat Flour        –            1 Cup
• Rice Flour            –             1/4 Cup
• Water                     –             2 1/2 Cups
• Jeera                      –              1-2 tsp
• Chilli Powder      –              1 tsp
• Salt                          –             To taste
• Curry Leaves

Preperation :

• Mix a cup of wheat flour with 1/4 cup rice flour,jeera,chili powder,curry leaves,salt to taste and 21/2 cups of water.
• Thoroughly mix the batter with out any lumps.The consistency of batter must be not too watery or not too thick (Like thick butter milk)
• Heat dosa pan,lightly oil the  pan and pour spoon full of batter like rava dosas and cook till crisp. (Note : If you like to have soft dosa remove rice flour from the recipe).
• Remove from tawa and serve hot.

Note :

1. Wheat flour batter is very sticky, trying to shape the dosa with back of the spoon like we do for regular dosa won’t work.
2. Do not let the batter sit for long time the resulting dosa will be not good.
3. While serving do not fold the dosa,so the crispiness remains same.

Here is the video of this preperation :

Sodda Roti ( Bajra Roti)

Ingredients :

• Sodda pindi          –   1cup (Bajri flour)
• Seasame seeds     –  1/2 handful
• Salt                           –  To taste

Preparation :

• In a bowl add sodda pindi(Bajra flour),seasame seeds and salt to taste and mix well.
• Heat the water on a high flame and slowly add water to  knead to a dough. (Note : It should not be runny still soft)
• Divide the dough into medium sized ball and roll out each ball of dough evenly to a thin texture into a circular shape on a floured cutting board or on top of news paper – 6-7 ” in diameter.
• Take it on top of your palm slowly and put it on heated chapati pan.
• With wet tissue paper remove the excess flour on top of roti and heat it on both sides for 3 – 5 minutes.
• Bajra Roti is ready.If you make it very crispy heat them in very low flame for 10-15 minute.

This will go well with any subji and tamarind pudina chutney.

Here is the video of this preperation :

Ponganalu

Ingredients :

• Onions                   – 2
• Green Chili          – 4
• Curry leaves
• coriander leaves
• jeera                      – 2-3tsp
• chanadal              – 4 tsp
• Turmeric powder
• Salt                        – to taste
• Dosa batter

Preperation :

• Chop the onions,make a green chili paste and keep it aside.
• Add chopped onions,greenchili paste,jeera,,chanadal,turmeric and coriander leaves to dosa batter and mix well.
• Add little salt to batter as dosa batter already have salt in that,add according to your taste and keep it aside for 15-20 minutes so the batter absorbs all the spices.
• Apply oil to “ponganalu pan”,keep it in medium or high flame,pour batter and let it cook for 4- mins.
• Once the batter is cooked turn to other side and cook for another 4-5 minutes.
• Remove and serve hot with your favourite pickle and curd.

Here is the video of this preperation :