RAVVA IDLY

INGREDIENTS:

1 cup Sooji (Semolina)
1/2 cup yogurt (Curd)
1 tsp each mustard seeds, urad daal and jeera
2 green chillies
few curry leaves
salt to taste
2 tsp ghee
2 tsp oil
pinch of Fruit Salt (Optional)

METHOD:

1. Fry sooji in ghee until light brown and keep aside until it cools to room temperature

2. Add yougurt, salt and water to sooji and mix well into fine batter (idly consistency)

3. Keep aside the batter for 15 mins
(Optionally, you can add fruit salt after 15 mins, which helps to make fluffy idly's)

4. Heat oil in a pan and prepare tadka (mustard seeds, urad daal, jeera) and add to the idly batter

5. Grease idly plates, add batter and steam for 15 to 20 mins in idly cooker

Serve hot with tomato or coconut chutney!

SPONGE DOSA

Ingredients:

1 cup urad dal(minapa pappu)

2 cups rice

1/2 cup poha( atukulu)

1/4 cup chana dal

2 tsp methi seeds

salt

Preparation method:

1.Soak all the ingredients in water for 8 hours

2.Grind them like a smooth batter,shift this batter into a large bowl.

3 Cover the batter with plate,keep aside for 6 to 8 hours over night, add salt before making dosas.

4.Heat a pan ,spread the batter like masala dosa,sprinkle few drops of oil .

5.Cook well on both sides.

serve hot with peanut chutney.

MEDU VADA

Preparation Time: 30 minutes

Ingredients:

2 cups urad daal
1 tbsp rice
1 big onion
1 green chilly
1/2 tsp pepper powder
salt
oil

Preparation Method

1. Soak urad daal and rice for 3 hours

2. Drain the water and keep for another 2 hours

3. Then grind the daal into smooth batter along with salt (with little water only)

4. Test: The batter should not dissolve in water, when a small ball is dropped as shown below

5. Add finely chopped onions and green chillies, pepper powder

6. Take a polythene cover, apply few drops of water on it and put small dough and make a shape like vada

7. Fry till golden brown

Server hot with chutney or sambar

Tip: For crispy texture, keep the vada batter in refregirator for 2 hours , before frying

AATA FLOUR DOSA (GODUMA PINDI DOSA)

Preparation time: 15 minutes

Ingredients:

1 cup aata flour

1 cup rice flour

red chilli powder

cumin seeds

salt to taste

oil

Preparation Method:

1. Take a large bowl and mix all the above ingredients (except oil)

2. Then add water to make like ravva dosa batter

3. Heat a pan and spread the dosa batter in the shape, as shown in the picutre.

4. roast on both the sides with few drops of oil

Serve hot with chutney or pickle

RAVVA DOSA

Preparation time:30 min


Ingredients:

1 cup sooji (bombay ravva)

1 cup rice flour

1/2 cup maida (all purpose flour)

1 green chilli

1/2 inch ginger

2 tsp jeera

curry leaves

1 tsp pepper powder

salt to taste

water

oil

Preparation method:

1.Mix all the flours with water,like thin batter,add finely chopped green chillis,chopped ginger,jeera,chopped curry leaves, pepper powder and salt


2. Heat the tawa and spread the batter evenly around the pan, not like dosa or utampam. put oil on the dosa circumference. Roast on both the sides.

Serve hot with ginger chutney or any pickle

PESARA PINDI BILLALU

Preparation Method: 30 mins

Ingredients:

1 cup pesara pindi (green gram daal powder)

1 big onions (or spring onions)

red chilli powder

salt to taste

oil for frying

Preparation Method:

1. Put the powder in a big bowl, add chopped onions, salt, red chilli powder and water and make a soft dough (like puri dough, with less water). Divide the dough into small balls

2. Heat oil in a pan

3. Take a plastic sheet and press a ball with hand till it is thin and round

4. Fry the rounds in the oil till golden brown

Serve hot with ghee/chutney/pickle

ADAI DOSA(DAL DOSA)

Ingredients :

1 cup raw rice

1 cup all varieties of dals(moongdal,channa dal,urad dal,toor dal )

2 tsp methi seeds

5 red chillies

1/2 inch ginger

3 small onions(sambar onions)

curry leaves

jeera

salt to taste

Preparation method :

1.soak raw rice,all dals,methi seeds, redchillies,in water for 6 hours.

2Take a blender,grindthem with ginger,sambar onions and salt like a corse paste.

3. Ferment this batter for 6 hours,then add jeera,chopped curryleaves.

4 Make dosas using this batter.

serve with chutney.

IDLY BONDA

Preparation time : 30 min

Ingredients :

2 cups idly batter

1 finely chopped onion

4 tsp maida (all purpose flour)

3 finely chopped green chillies

salt to taste

Preparation method :

1. mix flour, onions, green chillies , idly batter and salt.

2. Heat oil in a pan and when the oil is hot, take small portion of batter and fry till golden brown, as shown in the photo
Serve hot with coconut chutney.

MAJJIGA PUNUGULU

Preparation time: 30 minutes

Ingredients:

1 cup rice flour

1 cup wheat flour

3 tbsp green chilli paste

1 cup sour buttermilk

salt to taste

finely chopped onions

oil

Preparation method:

1. Mix the flours in a bowl, add salt, green chilli paste and mix with sour butter milk and onions

2. Heat oil in a pan and when the oil is hot, take small portion of batter and fry till golden brown, as shown in the photo

Serve hot with tomato sauce, any mango pickle

MAJJIGA UPPINDI

Preparation time: 12 minutes


Ingredients:

1 and 1/2 glass butter milk
1 glass rice flour
mustard seeds
cumin seeds
urad daal
channa daal
green chillies
red chillies
curry leaves
oil
salt to taste


Preparation Method:

Step1:
Add 2 tbsp of oil, add mustard seeds, cumin seeds, urad daal, channa daal, curry leaves, green and red chillies.







Step2:

Add 1 and 1/2 glass of butter milk and salt







Step3:
Watch the below video to mix the flour




Step4:

Switch off the stove and cover the lid for 7 minutes

Your vuppindi looks like this

Serve with Mango pickle or any of your favourite pickle

MYSORE BONDA

Preparation Time: 30 mins

Ingredients:

2 cups maida

1 cup sour curd

1 big onion

2 green chillies

1 tsp jeera

pinch of soda

Oil

salt to taste

Preparation Method:

1. Sieve Maida, mix with sour curd and leave it overnight (Do not add water)

2. In the next morning, add salt, finely chopped onions and green chillies, jeera and soda to the batter

3. Heat oil in a pan (medium) and take small lump in hand and drop the batter into the hot oil

4. Put them on a paper towel till excess oil is absorbed

Serve with mint or ginger or tomato chutney

Tip:

1. Do not fry in over heated oil

2. Do not add more soda

3. Use thick curd