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

Takkali Thokku

Ingredients

1.Ripened Tomatoes-6 medium sized

2.salt-1 tsp(adjust to your taste)

3.Chilly Powder-1.5 tsp(adjust to your taste)

4.oil-1.5 tsp

5. Mustard seeds-1 tsp

6.Hing/Asafetida-pinch/0.1 tsp

Method

1.Finely grind the ripened tomatoes without adding water.

2.In a dry pan add oil wait till the oil gets heated and then add mustard seeds,hing/asafetida,grinded tomatoes.Allow it to boil for 5 mins.Cover the dry pan else it will split here and there.

3.Then add chilly powder,salt  cover the pan and allow it to cook till it becomes a thick paste.

4.Takkali Thokku is ready to serve

Takkali Thokku can be served with chappathi/idly/dosai/curd rice.

Mixed Vegetable Sambar

Ingredients

1.Toor dal-1 cup

2.tomato-2 medium sized

3.carrot -1 medium sized

4.Beans-4 to 5 medium sized

5.oil-1 tsp

6.Mustard seeds-1 tsp

7.Red Chilly-2 medium sized

8.Hing/asafoetida-0.25 tsp

9.coriander powder-1 tsp

10.Tamarind paste-1 tsp

11.Water-5 cups

12.Turmeric Powder-1 tsp

13.salt-2 tsp(adjust to your taste)

14.Sambar Powder/sambar chilly powder-2 tsp

15.coriander leaves-1 tsp finely chopped

Method

1.In a pressure cooker add toor dal and 3 cups of water,turmeric powder,1 tsp of salt.

2.Cover the pressure cooker and allow it to steam for 3 to 4 whistles.

3.In the meantime ,in a dry vessel ,in a medium flame heat the oil and wait until the oil gets heated and then add mustard seeds,red chilly,chilly powder,asafoetida,chopped tomatoes.stir it and leave this for a minute.

4.Chop the carrots as round pieces and beans as a medium sized pieces and add that to a vessel in the stove.

5.Add 2 cups of water(if u want thick sambar add less water,if u want thin sambar add more water),tamarind paste,sambar powder/sambar chilly powder,coriander powder and allow it to cook for 10 to 12 mins.

6.Then add the salt and stir it so that everything is mixed well.

7.Meanwhile the toor dal would have cooked,after all the steam has escaped just open the pressure cooker gently and see whether the toor dal is cooked properly.stir it well.

8.Then add the toor dal to the sambar and stir it well and leave it for 2 to 3 mins.

9.Then add the chopped coriander leaves to garnish it and allow it to cook for 1 min.

10.Mixed Vegetable sambar is ready to serve.

Mixed Vegetable sambar can be served with rice or idly or dosai or upma.

Avil upma/Poha

Ingredients

For Upma

1.Avil/Raw thick flake rice-1 cup

2.salt-1 tsp(adjust to your taste)

3.chilly powder-1 tsp

4.turmeric powder-1 tsp

5.oil-1 tsp

6.Mustard seeds-1 tsp

7.Green chilly-2 medium sized

8.Groundnut-5 to 10 pieces

9.water-2 cups

For Garnishing

1.Tomato- 2 medium sized

2.Coriander Leaves-1 tsp finely chopped

3.Mixture/chips/corn flakes- 5 to 10 pieces

Method

1.In a dry vessel soak the avil/Raw thick flake rice in water for 10 mins.Don't soak it for more than 15 mins, it absorbs all water and don't soak it less than 10 mins ,it will not cook properly.

2.In a dry pan ,medium flame add oil and wait until oil gets heated.Then add mustard seeds,Chopped green chilly,groundnut,chilly powder,turmeric powder and stir it.

3.Drain the water from the soaked avil/Raw thick flake rice.Then add this to the pan and then add salt and stir it well such that it is completely mixed.stir it occasionally.Let it cook in a medium flame for about 10 mins.check whether it is cooked completely once it is cooked completely switch off the stove.

4. Then add the Mixture/chips/corn flakes to the upma to garnish it.

5.Then add chopped tomatoes and chopped coriander leaves to upma so that it will look colorful.

6.Avil upma/Poha is ready to serve.  

Avil upma/Poha can be served with curd and pickle.

 

 

Rava dosai

Ingredients

For Batter 

1.Grounded Rava/ coarse semolina -0.5 cup

2.Rice flour-1 cup

3.whole wheat flour-0.25 cup

4.salt-1 tsp

5.onion-2 medium sized

6.Green chilly- 2 medium sized

7.mustard seeds-1 tsp

8.pepper-4 to 5 pieces

9.turmeric powder-1tsp

10.chilly powder-1 tsp

11.cumin seeds-1 tsp

12.water-1.5 cup(adjust according to the batter)

13.oil-1 tsp

 

Method

1.In a dry vessel mix the grounded rava,rice flour,whole wheat flour,salt  and then add water carefully so that batter should not be too thin nor too thick.The batter should be thinner than the bajji batter.

2. In a dry pan in a medium flame add oil and wait till oil gets heated and add mustard seeds,cumin seeds,pepper,chilly powder,turmeric,finely chopped onion,chopped green chilly.Wait till onion gets roasted and then switch off the flame.

3.Add this mixture to the batter and stir it well.

4.In  a medium flame ,heat the skillet for 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.Don't try to spread it out.Just pour it in a circular manner.

6.Sprinkle 1 tsp of oil around the dosa.

7.When the dosa becomes light brown just turn the dosa 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.Hot Rava Roast is ready to serve.

Rava Roast can be served with sambar or chutney.