Oats dosa

Ingredients :

Oats : 2 cups

upma ravva : 1/2 cup

rice flour : 2 tbsp

salt : to taste

Soak all the above ingredients with water for about 30 minutes. Next make the batter to a pouring consistency. Heat a nonstick tava and pour this batter as u pour a dosa. Sprinkle some oil onto the sides. When cooked on this side flip onto the other side and cook well. Serve with any chutney of ur choice. Is a nice healthy breakfast and snack.

U can also add some green chillies, coriander leaves and onions for a different taste.

Biyyam pindi Vadiyalu / Rice flour Sun dried fritters

Ingredients :

Rice flour : 1 cup

salt : to taste

cumin seeds : 1 tsp

water : as per required

First boil around 2.5 cups of water. Then add in the salt. Now slowly add in the rice flour and keep mixing in order to avoid lumps. Now the batter comes closer indicating that it is cooked well. Add in the cumin seeds and let it cool for about 10 to 15 minutes. Now take a cookie presser and fill in with this mixture. Press it onto a table cloth and sun dry till they are dried fully. It might take a couple of days for this. Then store it in zip lock bags and use it for one year.

For eating heat oil in a pan and deep fry these sun dried strings. They turn out white and crispy. Can be had as an evening snack or along with rice and mudda pappu or with any dal.

Menthu koora pappu / Methi dal

Ingredients:

Toor dal (kandi pappu) : 1 cup

menthu koora / methi leaves : 2 big cups

tamarind : small lemon size

green chillies : 10 (adjust to ur spice level) cut into pieces

onion : 1/2 cup chopped into big pieces

turmeric : pinch

For tempering:

mustard seeds : 1/2 tsp

cumin : 1/2 tsp

garlic cloves : 3

dry red chillies : 2 or 3

curry leaves : few

turmeric : pinch

salt : 1tsp or to taste

Wash and place the dal in a pressure cooker. Now add the methi leaves and cut green chillies along with tamarind and cut onions. Add some water and a pinch of turmeric and cook till the dal becomes soft and mushy.It takes about 3 whistles in the pressure cooker. Let it cool down and then remove the lid and mash it with the masher. Add the salt and adjust it to ur taste.

Now take a small pan and heat some oil and when it becomes hot add the mustard seeds and let them splutter, now add the cumin and garlic cut into small pieces and red chillies and curry leaves along with little turmeric and pour it over the dal . Mix well and serve either with roti or rice.

Utappam

Ingredients:

Urad dal : 1 cup

idli ravva : 2 cups

salt : to taste

onions: 1/4 cup

green chilles : 2 no cut into small pieces

coriander leaves : 1/2 cup chopped finely

curry leaves : 1 string chopped finely

coriander powder : 1/2 tsp

cumin seeds : 1/2 tsp

First wash and soak the urad dal for about 4 hours. Next grind it into a smooth batter along with water. Mix in the salt and idli ravva. Let it ferment for about 8 hours. After fermentation add in the onions, coriander leaves, green chillies, coriander powder, curry leaves and cumin seeds. Heat a nonstick tava and when hot pour the batter onto it and shape it into a round shape with the spoon. Sprinkle oil onto its sides. When the sides start turning a little brown flip onto the other side. Let it cook on this side also. Now the utappam is ready to be served. Serve hot either with peanut chutney or ginger pickle.

Bakshala charu / chana dal rasam

Ingredients :

Chana dal : 1 cup

tamarind : 1/2 inch piece

oil : 1 tsp

mustard seeds : 1 /2 tsp

cumin seeds : 1/2 tsp

red chillies : 2

red chilli powder : 1/4 tsp

turmeric : a pinch

sugar / jaggery : 1 tsp powdered

salt : as per taste

First pressure cook the chana dal with 2 cups water for about one whistle in a pressure cooker. Separate the chana dal and the water. Use the dal for any other curry. Now in a pan heat the oil and add the mustard seeds. Allow them to crackle. Now add in the cumin seeds, red chillies curry leaves and turmeric. Add the water and tamarind and bring it to a boil. Add the chilli powder, sugar and salt. After 5 minutes switch off the stove. Serve with rice. Tastes heavenly.

Note : u can also add the onions in the tempering if u wish but the taste differs. It is nice without the onions only.

Shenagapappu menthu koora/chana dal methi curry

Ingredients :

Shenaga pappu /Chana dal : 1 cup

methi leaves : 2 cups chopped finely

onion : 1/2 cup chopped finely

dry red chillies : 2 no

mustard seeds : 1/4 tsp

cumin seeds : 1/4 tsp

red chilli powder : 1/2 tsp

fresh grated coconut : 1 tbsp

curry leaves : few

turmeric : a pinch

coriander powder : 1/4 tsp

oil : 1 tbsp

salt : as per taste

First wash and pressure cook the chana dal in a pressure cooker for one whistle. Now separate the water from the dal. Do not throw away the water as it can be used to make rasam.

In a pan heat the oil and when hot add in the mustard seeds. When they crackle add the cumin seeds, curry leaves, red chillies and onions. Now add the turmeric and cook till the onions become soft and light brown in color. Now add the methi leaves and cook till the leaves become soft. Then add the chana dal, red chilli powder and salt. Cook till u find that all the ingredients are cooked well and lastly add in the grated coconut and the coriander powder. Keep mixing for about one min and then switch off the stove. Serve hot either with rice or chapatis.