Rava Dosa

Ingredients:

Riceflour--1 cup

Rava or sooji-- ½ cup

Maida-- ¼ cup

Salt-- to taste

water -- around 4 cups of water

For seasoning

Mustard seeds- ¼ tsp

Green chillie-1 chopped finely

Curry leaves- a few

Ginger- a small piece chopped finely

Coriander leaves- a few chopped finely

Onion- ½ chopped finely

Oil

Method
1.Mix the rice flour, maida and rava and add water and salt to it.The batter should be watery and flowing.

2. Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .Fry for 2 minutes till the onion turns transparent.

3.Add this to the rava batter.

4.Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa.

5.Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. When it becomes golden brown turn it over.

Serve hot with chutneys.

Make sure the batter is very watery than the regular dosa batter

Atukula Pulihora

Ingredients :

Atukulu/Poha/Beaten rice -- 3 cups

Tamarind -- half a lemon size soaked in water

Mustard seeds -- 1 tsp

Cumin seeds -- 1 tsp

Curry leaves -- few nos

Peanuts -- 1 tsp

Dry red chillis -- 2

Asafoetida -- 1/2 tsp

Green chillis -- 3 slit

Urad daal -- 1 tsp

Channa daal -- 1 tsp

Oil -- 3 tsp

Water -- 1/2 cup

Salt -- to the taste

Method :

1. Wash the poha/beatern rice, drain water completely and keep aside for 5 min

2. Take the soaked tamarind,add 1/2 cup water & take the juice by removing extra pulp

3. Heat oil in a pan, add asafoetida,curry leaves,channa daal,green chillis,red chillis,peanuts,mustard,cumin and roast them

4.Now add the tamarind juice and cook till oil seperates from the juice

5.Now add the washed poha ,salt and cook for 3 min

Can be served as breakfast

Pongal

Ingredients :

Rice -- 1 cup

Moong daal (pesara pappu) -- 1/2 cup

Black pepper seeds -- 10, break into pieces

Green chillis -- 4 slit

Salt -- to the taste

Water -- 6 cups

Ghee -- 3 tsp

Cashew nuts -- few nos

Cumin seeds -- 1 tsp

Curry leaves -- few nos

Method:

1. Wash rice and moong daal and in a pressure cooker add them with 6 cups of water

2. Add the slit green chillis,salt,broken black pepper seeds

3. Cook till 6 whistles and remove from flame

4. heat ghee in a pan and add cumin seeds,curry leaves,and cashew nuts and mix it in the cooked pongal

Goes well as breakfast with coconut chutney/peanut chutney

Rayalaseema uthappam

Ingredients:

Urad daal -- 1/4 cup

Rice -- 2 cups

Fenugreek seeds -- 1 tsp

Beaten rice [atukulu/poha] -- 1/4 cup

Onion -- 2 finely chopped

Green chillis -- 3 finely chopped

Salt -- to the taste

Mustard seeds -- 1 tsp

Cumin seeds -- 1 tsp

Channa daal -- 4 tsp

Curry leaves -- few nos

Turmeric -- a pinch

Oil -- to toast

Method :

1. For dosa batter soak urad daal,rice,fenugreek seeds,poha for about 8 hours

2. Grind them into smooth batter as dosa and leave it to room temperature overnight.

3. Add the chopped onion,green chilli,turmeric,salt into the batter and mix well

4. Heat oil in a pan and add the mustard,cumin,channa daal(4 tsp),curry leaves and turmeric

and remove from flame once channa daal is turned golden brown.

5.Mix this seasoning into the dosa batter

6. Now heat the dosa tawa and pour the dosa batter in the center and donot spread much

7.Place a lid on it and once the one side is done,turn it to the other side...sprinkle some oil and again place the lid.

Goes well with any hot chutneys

Miriyam Garelu

Ingredients:

Urad daal -- 1 cup ,soak overnight and grind thickly

Black pepper seeds -- 1 tsp

Salt -- to the taste

Oil -- to deep fry the dough

Method:

** TIP1. Inorder to have the garelu fluffy as in hotel...beat the dough with hand as long as u can

after grinding.Add black pepper while grinding.

2. Heat oil in pan and take the dough in hand by making hand wet with water and drop it in oil

and remove once it is turned golden brown

3.Serve with sambar or coconut chutney

Pappula Dosa

By the title u may feel that it is ADA a tamilnadu recipe but it is not...it will be as soft and thin as our normal dosa but the flavour will be so aromatic like the hotel dosa try it!!

Ingredients :

Urad daal (minapappu) -- 1 cup

Channa daal (senaga pappu) -- 1/2 cup

Toor daal (kandi pappu) -- 1/2 cup

Rice -- 3 cups

Beaten rice(atukulu) -- 1/2 cup

Fenugreek seeds(menthulu) -- 2 tsp

Salt -- 1/2 tsp

Method :

1.Saok all the above ingredients in a bowl for about 5 hours

2.Grind them like a dosa batter

3.Heat a pan and prepare the batter like dosa

Goes well with any spicy chutneys and ull be getting those spicy chutney in my blog soon...

Sambar Idli my style

Ingredients :

Toor daal (kandi pappu) -- 1 cup
Tamarind -- 1 lemon size
Drumstick -- 8 pcs
Tomato -- 1
Onions -- 1
Bottle gourd (sorakaya) -- 10 cubes
Mustard seeds (aavalu) -- 1 tsp
Cumin seeds (jeelakarra) -- 1 tsp
Fenugreek seeds(menthulu) -- few nos
Curry leaves -- few nos
Corriander -- chopped
Green chilli -- 3, slit
Dry red chillis -- 2 nos
Garlic -- 2 pods
Asafoetida -- pinch (a bit more gives good flavour)
Sambar powder -- 3 tsp
Coconut -- 6/7 cubes
Jaggery -- very small cube
Turmeric -- pinchblack pepper -- whole

Oil -- 2 tsp

Healthy tip : by adding jaggery in any tamarind used recipe v can avoid the side effects like skin diseases in long run caused by tamarind.Specially Indians use tamarind in daily food....so using jaggery,dimnishes the side effects .

Method :
1. Cook toor daal in Pressure cooker and mash it .
2. Add onions,tomato,vegetables and again let the pressure cooker give 1 whistle and switch off the stove.
3. In a blender add sambar powder,water and coconut and make it a thick paste and keep aside.
3. Add tamarind juice,water,above paste,salt,green chilli,jaggery, pepper seeds,turmeric and let it boil for 20 min and make sure the sambar is not thick...as v are using in Idli.

Seasoning :

Keep a small pan heat oil(I prefer ghee) and add mustard,cumin,fenugreek,asafoetida,curryleaves,garlic pods,dry red chilli

and let them splutter and add to the sambar.

Preparation time : 30 min

Goes well with Idli ...