Sada Dosa

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.

9.Sprinkle 1 tsp of oil around the dosai.

10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

11.Repeat the same process until the batter gets finished.

12.Sada Dosa is ready to serve

Sada Dosa is usually served with chutney or sambar.

 

Spicy Rusk Upma

Ingredients

1.Rusk-10 to 15 medium sized

2.Chilly powder-2 tsp(as per your taste)

3. Green Chilly-2 medium sized

4.Onion-2 medium sized

5.Turmeric powder-1 tsp

6.Oil-2 tsp

7.Mustard Seeds-1 tsp

8.channa Dal-1 tsp

9. urad dal-1 tsp

10.salt-1 tsp

11.water-0.25 cup

12.Tomato-1 medium sized(to garnish)

Method

1.Soak the rusk in water for 5 to 10 mins.

2.Mean while in a dry pan add oil and wait until it gets heated and add mustard seeds,channa dal,urad dal,chopped green chilly,chopped onion,pinch of salt,chilly powder,turmeric powder.Stir it well until it is onion is shallow fried.

3.Drain the water from the rusk if any(usually rusk absorbs water).

4.Add the water to the pan and allow it to cook for 2 to 3 minutes.

5.Then chop the rusk pieces and add to the mixture in the pan and stir it well till it is completely mixed.

6.Then keep it in a low flame,add salt and keep it  for about 5 minutes, stir it occasionally.

7.Cut the tomatoes into round pieces and Garnish it.

8. Spicy Rusk Upma is ready to serve.

Spicy Rusk Upma is usually served with raita

 

Dal Makkani

Ingredients

1.Black whole urad dal-1 cup

2.Red Kidney Beans-3 tsp

3.Water-3 cups

4.Butter-1 tsp

5.Mustard Seeds-1 tsp

6.Cumin Seeds- 1 tsp

7.Red Chilly-2 medium sized

8.Salt-2 tsp(adjust to your taste)

9.Green chilly-2 medium sized

10.Garam Masala Powder-1tsp

11.Red Chilly Powder-0.5 tsp

12.Yogurt-1 tsp

Method

1.Soak the Black whole urad dal and Red kidney beans separately  in water for 6 to 8 hrs.

2.After 6 to 8 hrs ,drain the water from Black whole urad dal and Red kidney beans

3.In a pressure cooker ,in medium flame add Black whole urad dal and Red kidney beans,water,pinch of salt,red chilly powder,chopped green chilly.

4.Allow it to cook for 5 to 6 whistles.

5.Wait till the steam subsides and open the pressure cooker.

6.Mean while  in a dry pan add butter wait till it melts completely add mustard seeds,cumin seeds,Red chilly .

7.After opening the pressure cooker,in a low flame without  closing a lid allow it to cook for a minute and add yogurt and stir it well.Then add gram masala powder  to it and mash all the kidney beans .

8.Then add  the contents from the pan to the pressure cooker and add salt and stir it well till it gets mixed well.

9. Dal Makkani is ready to serve.

Dal Makkani is usually served with chappathi /rice

Mixed Vegetable Kootu/Moong Dal Kootu

Ingredients

1.Moong Dal-1 cup

2.water-3 cups

3.oil-1 tsp

4.Mustard Seeds-1 tsp

5.Red chilly-2 medium sized

6.Tomato-2 medium sized

7.Beans-5 to 6 medium sized

8.Green chilly-2 medium sized

9.Turmeric Powder-1 tsp

10.Salt-2 tsp(adjust to your taste)

11.Carrot-1 medium sized

12.Ginger-1tsp(chopped)

Method

1.In a pressure cooker add moong dal,water,chopped tomatoes,chopped green chilly,Chopped Beans,chopped carrot, ginger,turmeric powder,and pinch of salt.

2.Allow it to cook in the medium flame for 3 whistles.

3.Wait till the steam subsides and open the pressure cooker.

4.Mean while in a dry pan add oil, wait till the oil gets heated then add mustard seeds and red chilly and wait till the red chilly gets fried.

5.Transfer the pan contents to the pressure cooker and add salt and stir it for a minute till it gets mixed well.

6. Mixed Vegetable Kootu/Moong Dal Kootu is ready to serve.

Mixed Vegetable Kootu/Moong Dal Kootu is usually served with chappathi /rice

Moong Dal Masala Dosai/Payatham parupu Masala pesaratu

Ingredients

For Batter

1.Moong dal-2 cups

2.salt-2 tsp

3.Green chilly -3 medium sized

4.Water-4 cups 

For Masal

1.oil-1 tsp

2.Potato-4 medium sized

3.Onion-2 medium sized

4.Green chilly-2 medium sized

5.Chilly powder-1 tsp

6.salt-1 tsp

7.Turmeric Powder-1 tsp

8.Mustard Seeds-1 tsp

Method

1. Soak the moong dal  in water for 4 to 6 hrs.

2.Meanwhile boil the potatoes until it becomes soft,usually pressure cook it for 3 to 4 whistles.

3.In a dry pan add oil wait until it gets heated,add mustard seeds,chopped green chilly,chilly powder,turmeric powder and stir it for 2 mins.

4.Meanwhile peal off the skin of potato and cut into pieces.

5.Add these pieces to the pan containing the mixture.

6.Add salt and allow it to cook for 5 to 10 mins in low flame.

7.Grind the soaked moong dal and add greenchilly,salt.

8.The batter is prepared .No need of fermentation.

9.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

10.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.Don't pour it too thick then you will not be able to turn the dosa,Don't pour the batter very thin then it will become flimsy and it will torn.Just pour it in a circular manner.

11.Sprinkle 1 tsp of oil around the dosai.

12.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

13.Then turn the dosai and add  1 tbsp masal and roll the dosai.For Rolling just put the masal in the middle

and spread it over the middle and roll one side till the half of the middle and roll other side covering that rolled part as well.

14.Repeat the same process until the batter,masal  gets finished,usually makes 10 to 12 dosas.

15. Moong Dal Masala Dosai/Payatham parupu Masala pesaratu is ready to serve

Moong Dal Masala Dosai/Payatham parupu Masala pesaratu  can be served with chutney/sambar

Moong Dal Dosai/Payatham parupu pesaratu

Ingredients

1.Moong dal-2 cups

2.salt-2 tsp

3.Green chilly -3 medium sized

4.Water-4 cups

5.oil-For sprinkling(adjust to your taste).

Method

1. Soak the monng dal  in water for 4 to 6 hrs.

2.Grind the soaked moong dal and add greenchilly,salt.

3.The batter is prepared .No need of fermentation.

4.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

5.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.Don't pour it too thick then you will not be able to turn the dosa,Don't pour the batter very thin then it will become flimsy and it will torn.Just pour it in a circular manner.

6.Sprinkle 1 tsp of oil around the dosai.

7. When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

8.Repeat the same process until the batter gets finished,usually makes 10 to 12 dosas.

9. Moong Dal Dosai/Payatham parupu pesaratu is ready to serve.

Moong Dal Dosai/Payatham parupu pesaratu can be served with sambar /chutney

Tomato Curry/Takkali vangayam

Ingredients

1.Tomato-3 medium sized

2.Onion-1 medium sized

3.Green chilly-2 medium sized

4.oil-1 tsp

5.Mustard seeds-1 tsp

6.Chilly Powder-1 tsp

7.Salt-1 tsp(adjust to your taste)

8.Turmeric Powder-0.5 tsp

9.Water-1 cup

10.Hing/Asafetida-pinch/0.1 tsp

11.Chopped Coriander Leaves-1 tsp

Method

1.In a dry pan add oil and wait till the oil gets heated and then add mustard seeds,chopped green chilly,turmeric powder,chilly powder,hing/asafetida,finely chopped onion.Allow it to cook for 2 to 3 mins in a low flame.

2.Then add the Chopped tomato and add water and allow it to cook for 10 mins in a medium flame.stir it and mash the tomatoes.

3.Once the you are able to mash the  tomatoes completely it indicates that it is cooked and allow it to cook for another 2 mins.

4.Then add the chopped coriander leaves.

5.Tomato curry/takkali vengayam  is ready to serve.

Tomato Curry/Takkali vangaya curry  can be served with chappathi/dosai/idly