Dibba Roti

Ingredients:

• 2 1/2 cups Idli rava
• 1 cup Urad dal
• 3/4 tsp Fenugreek seeds
• Salt to taste
• Oil,for cooking

Method:

1. Soak urad dal and fenugreek seeds in water for 2-3 hrs.
2. Soak idli rawa in water separately for 2 hrs.
3. Drain the water from urad dal and fenugreek mixture and squeeze out extra water from idli rava and keep them separately.
4. Gring urad dal and fenugreek seeds mixture to a very fine and smooth mixture in wet grinder or mixie.Add little water in between for easy grinding.
5. Remove the urad dal batter in a big vessel and then add squeezed idli rava and add salt to the urad dal batter and mix well with your hands.
6. Keep it aside for little fermentation for 6-7 hrs or over night.For making dibba rotti the fermentation need not to be done completely.
7. Heat the kadai and pour the oil(4-5 tbsp) from the sides of the kadai so that the oil coats all the walls of the kadai.
8. Now add 2-3 ladles of batter in the kadai,take care not to exceed 1 1/2 " thickness in the center.Cover it with lid and let it get roast on low flame for at least 8-10 mins.
9. Once you see red color in the edges increase the flame for 1-2 mins and gently slide it and turn to the other side.You can slide it in the same kadai and fry on the other side or if you want a evenly roasted top you can slide it on the hot and oiled tawa(used for dosas) and fry for 1-2 mins.
10. Cut into wedges and serve it.
11. Serve it hot in wedges with coconut chutney

Rawa dosa

Ingredients:

• chopped ginger 1tsp
• chopped green chilli 1tsp
• small chopped onion
• cumin seeds 1tsp
• Ghee and oil as needed
• 1/2 cup              maida
• pinch pepper    crushed
• 1/2 cup                rice flour
• salt to taste
• 2 cup                 sooji

Method:

1. Mix all ingredients add water (or buttermilk) and make thin batter.
2. 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. 
3. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. 
4. When it becomes golden brown turn it over and fold to half.
5. Serve hot with chutney or sambar.

Atukula upma

Ingredients:

• Poha (Atukulu)     2 cups
• Medium onion       1
• Peanuts            fist full
• cashewnuts         fist full
• green chilles      4
• few curry leaves
• coriander leaves
• lemon juice        1tsp
• salt               to taste
• Mustard seeds      1/2 tsp
• Chana dal          1/2tsp
• Urad dal           1/2tsp

Method:

1. In a skillet add a tablespoon of oil followed by mustard seeds. When mustard starts to pop around add the peanuts,cashew and half teaspoon each of chana dal and urad dal. When slightly brown add the green chilles and curry leaves. Then add the onions, a pinch of salt and cook till onion becomes soft.
2. While the onion is cooking take the poha under the cold water and rinse it of twice. Put the poha immediately in the collander and drain the excess water.
3. Once the onions are soft add the poha, followed by salt. Reduce the heat to low and cook the poha for five to seven minutes. Once done add some lemon juice and chopped coriander.

Semiya Upma

Ingredients:

• Oil                             2tbsps
• Finely Chopped Mixed Vegetables(onion, carrot,potato, capsicum, peas)  1 cup
• Ginger chopped                  1tsp
• Vermicelli(Semiya)              1.5 cups
• Salt                            to tatse
• Water                           2 3/4 cups
• Cumin seeds                     1/2 tsp
• Mustard seeds                   1 tsp
• Curry leaves                    a few
• Urud dal                        1 tsp
• Green chilli chopped            2
• Cashewnuts                      fist full

Method:

1. Heat oil in a pan. Add mustard seeds,cumin seeds,urud dal,cashew,chilli,ginger,curry leaves.
2. When mustard seeds crackle add the veggies,onion and sprinkle salt.
3. Saute for 2-3 minutes.
4. In the same pan,add vermicelli and roast vermicelli on low flame. After that add water and bring water to boil.
5. Cook till it absorbs all the water.
6. Serve hot.

Mixed Vegetable Rawa Upma

Ingredients:

• 2 cups                  semolina(sooji)
• 1                       carrot
• 1                       Potato
• 1/4cup                  french beans 
• 1                       capsicum 
• 1                       onion 
• 1inch                   ginger
• 4                       green chillies
• 1                       lemon
• 3tsp                    oil
• 1/2 tsp                 mustard seeds
• 4                       red chillies whole
• 2 tsp                   black gram split 
• 10-12                   curry leaves 
• 1/4 cup                 green peas
• Cilantro                fist full
• salt                    to taste

Method:

1. Roast the rava in a dry kadai without the color changing, remove and cool.
2. Wash, peel and cut the vegetables to small dices of equal size.
3. Peel and chop onion and ginger fine. 
4. Wash and slit the green chillies and squeeze the lemon, strain and keep juice.
5. Heat oil, temper with mustard seeds, red chillies, urad dal and curry leaves. Add the green chillies and stir.
6. Add the onion, ginger and cook for a few minutes. Add the capsicum and green peas and saute for about 5 minutes. Add the vegetables(cut),salt to taste.
7. Pour 4 cups water and bring to boil.
8. When the water starts boiling, add the rava in a flow, stirring continuously to prevent lumps from forming.
9. Cook for a few more minutes stirring all the while.
10. Remove, drizzle lemon juice and garnish with chopped cilantro and serve hot.

Wheat Rawa upma

Ingredients:

• Wheat Rava                                     1 1/2 cup 
• Onion                                              1 (finely chopped) 
• Ginger                                             1" pieces (finely chopped) 
• Green Chillies                                  5 to 6 nos 
• Curry leaves                                    1 sprig 
• Water                                              2 1/2 cups 
• Ghee                                              1 tsp 
• Salt                                                 to taste
• Mustard Seeds                               1 tsp 
• Chana dal                                       1tsp
• Peanuts                                           fist full

Method:

1. Roast the peanuts and peel off their skin. Put them in a bowl and place aside.
2. Put ghee in a frying pan and heat it. Put chana dal,mustard seeds,cumin seeds in the frying pan.
3. Add green chili,ginger,onions,curryleaves and peanuts and roast for another minute. Now pour water in the frying pan, add wheat rawa,salt and stir with the stirring spoon. Keep stirring while the mixture boils. The mixture will keep getting thicker.
4. Cook in a low flame for 5mints and serve hot.

Sooji rawa upma

Ingredients:

• Sooji                              1cup
• oil or pure ghee               2tsps
• peanuts                          fist full
• Mustard seeds               1/2 tsp
• Red chillies                     1 to 2
• Green Chillies                2 to 3 (finely splited)
• salt                               as per taste
• Curryleaves                  1sprig
• Chanadal                     1/2tsp
• Cashewnuts                 1tsp
• Cuminseeds                 1/2tsp

Method:

1. Roast the peanuts and peel off their skin. Put them in a bowl.
2. Roast the sooji (semolina) in a dry frying pan till it turns light brown. Take it out in a plate.
3. Put oil in a frying pan and heat it. Put mustard,cumin seeds,chanadal in the frying pan. Add green chilli,red chilli,curry leaves and peanuts,cashew and roast for another minute.
4. Now pour water in the frying pan, add salt  and sooji and stir with the stirring spoon. Keep stirring while the mixture boils. The mixture will keep getting thicker.
5. Take out the upma in a bowl and serve hot.

masala puri

Ingredients:

• Whole wheat flour/atta              2 cups
• Spinach                             1.5 cups (chopped)
• Coriander leaves                    2 tbsp (chopped)
• Ginger-garlic paste                 1.5 tsp
• Roasted and powdered cumin          1 tsp
• Ajwain (powdered)                   2 pinches
• Corainder powder                    1tsp
• Garam masala                        1/2 tsp
• Green chillies                      2 
• Salt                                to taste
• Sesame seeds           2tsps
• Oil                                 for deep frying

Method:

1. Blanch the spinach. Grind spinach,coriander leaves and green chillies into a paste.
2. In a bowl, combine all ingredients except oil.(wheat flour,masala's and sesame seeds and salt).
3. Sprinkle little water and prepare a smooth dough.
4. Divide the dough into equal-sized balls.
5. Flatten them into small discs like puri's.
6. Heat the oil and deep-fry them till they're done.
7. Serve and enjoy.

Puri

Ingredients:

• Wheat flour                2cups
• Water or milk at room temperature  almost 1cup
• Ghee                       for brushing the bread
• Oil

Method: 

1. Take two cups of flour in a big and wide bowl.Pour water with one hand and let your other hand twist and mix up the wet flour. 
2. Pour more water if needed. Knead the flour till the entire flour in the bowl is infused together. You should pour the water slowly and in a small quantity or else it will form a watery paste that cannot be given puri form.
3. You would get silky smooth and elastic dough in the result of well kneaded flour. 
4. To check if your dough is ready or not, push the dough with your finger, it will bounce back. Give it rest time to be ready completely by absorbing kneading and water.
5. You should not disturb the dough at least for half hour. Cover the dough with some clean and wet cloth or else it will become hard and dry that causes resistance while rolling it.
6. After one or half hour, knead again your dough to make it stiff enough to roll it properly without using dry flour.
7. Now, make small round balls of dough. Mind it, you should not uncover them rather leave the wet cloth on it till the last puri.
8. Take one dough ball, apply ghee over it and roll it in round form with the help of rolling pin. It should be 5-6 inches round.
9. Roll out all the puries in the same way.
10. Pour oil in very deep sauce pan and heat it properly.
11. If the oil is heated according to need, put one puri in it and keeps on flickering the oil on it till it swells well.
12. Change the side of puri so that both the sides are equally brown. You should take it out when it turns into golden brown color.
13. Your puri is ready to serve.

Godumapindi dosa(Sweet)

Ingredients:

• Wheat Flour-1 cup
• Milk-2 cups
• Sugar or jaggery-5 to 6 tbsp (acc to ur taste)
• Ghee-1/2 tsp
• Oil

Method:

1. Take a small bowl pour 2 cup of milk add sugar,and ghee mix well so that the sugar dissolves .
2. Now add wheat flour gradually and whisk it till it becomes moistened.Thoroughly mix the batter without any lumps.The batter should be in dosa batter consistency.
3. Heat a flat non-stick griddle.Smear it lightly witht ghee or oil.pour a ladle full of batter and allow it spread on its own in a thin lace like layer.pour the ghee around the edges and let it cook under low flame.
4. Cook it till its fully done.Do not burn the dosa.When the dosa become browns color on down side.Remove it.
5. Repeat the same with the reminder of the batter.
6. Serve the hot dosa.Can have this as is without any side.

Godumapindi dosa

Ingredients:

• Wheat Flour-2 cups
• Water-Required amount
• Cumin Seeds-2 tsp
• Red Chilli powder-2 to 3 tsps
• Salt to taste
• Oil-2 tsp

Method:

1. Mix the wheat flour,chilli powder,cumin seeds and salt in a bowl.Add water and mix the batter without any lumps.The consistency of batter should be like not too watery or not too tight.
2. Heat the dosa tawa,When the tawa is hot,start spreading the batter.Spread 1 tsp oil on the edges of dosa.
3. Cook till it is crisp and golden in color.Remove and serve hot.

Poha dosa

Ingredients:

• 1&1/2 cups rice
• 1/4 cup urad dal
• 1/2 cup attukulu/poha/aval/rice flakes
• 3 1/2 cups thick buttermilk (sour)
• 1 tsp methi seeds
• 1/2 tsp salt
• oil as required

Method:

1. Soak rice, poha, methi seeds,urad dal in thick buttermilk overnight (8-10 hrs). Next morning, grind to a smooth paste. The batter should be of pouring consistency. Add salt and combine well. Leave aside for 2 hours.
2. Pre-heat an iron tawa on high for half a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. 
3. Pour a large ladle full of dosa batter in the center of the tawa and gently with the back of the ladle make a very slight circular motion or just let the batter spread on its own naturally. Pour a half a tsp of oil like drops along the edge of the dosa. 
4. Cover with a lid and on medium heat let the dosa cook for a minute till the rawness disappears and the dosa browns. Flip the dosa and let it cook for a less than half a minute (need not cover with lid). Flipping the dosa and cooking on the other side is optional.

Egg Dosa

Ingredients:

• 1 egg per dosa
• 1/2 cup urad dal
• 1 cup rice
• salt as per taste
• black pepper powder as per taste
• oil

Method:

1. Wash and Soak urad dal and rice for 3 hours .Grind in to thin paste .Cover and keep
2. aside for 8-10 hours to ferment.
3. Add salt to taste and mix it well .Heat the dosa griddle .Spread the dosa of the 1 big spoon
4. batter
5. Break one egg on the dosa .Spread a little .Sprinkle salt and pepper powder .Spread 1 tsp
6. oil around the dosa
7. Cook till golden brown .Remove and serve hot.

Uttappam

Ingredients:

• 1 Cup urad dal 
•  3 Cups Rawa 
•  1 Spoon minced ginger 
•  3 Small onions (chopped) 
•  2 tbsp Chopped coriander leaves  
•  2-3 Chopped green chillies 
•  Salt to taste 
•  2 sprigs curry leaves chopped
•  1tsp Cumin seeds 
•  Cooking oil 
• Few cashew

Method:

1. Wash urad dal and rawa separately.
2. Soak in water for 3 hours in two bowls.
3. Blend urad dal separately to smooth paste using some water.
4. Mix dal batter nd rawa and add the salt.
5. Keep it for the whole night.
6. Mix the batter well next morning till it is sufficiently thick.
7. Mix the green chillies, onion,cumin seeds,curry leaves, coriander leaves and ginger in a bowl.
8. Heat a flat griddle and rub some oil on it.
9. Pour some batter on it with a ladle and spread it to a thick circle.
10. Sprinkle some onion mixture on the top side and overturn the Uttapam
11. Cook in the same way on the other side.
12. When it is roasted enough, put it down on a plate and serve.
13.   Garnish with cashew.

Masala dosa

Ingredients: 
Dosa batter:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large boiled potatoes
1 medium onion (chopped)
1/2 teaspoon chana dal
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1/2 tsplime juice
1-2 green chili
1 tablespoon oil
Fist full coriander leaves chopped
salt to taste
Preparation:
Dosa shell:
Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.

Masala Filling:
Heat oil. Add mustard seed,chana dal, onions and turmeric.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
Add potatoes and salt mix and cook.Finally add chopped cilantro and lime juice leave for few seonds.
Add filling inside Dosa and roll. Serve hot with Chutney.

pesarattu

Ingredients:

• 2 cups skin-on, whole green lentils (moong dal)
• 5 green chillies
• 1 (1/2 inch) piece fresh ginger root, peeled
• 1 tablespoon cumin seeds
• salt to taste
• 6 tablespoons chopped onion 
• oil

Directions:

1. Place the lentils into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
2. Blend the lentils,green chilli peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste.
3. Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve hot.

Dosa

Ingredients:

• 1 cup urad daal
• 2 cups rice
• 3tsps cup chana daal
• 1 tsp methi seeds/fenugreek
• Handful of poha/aval/avalakki/beaten rice (thick or thin is fine)
• salt  to taste

Method:

1. Soak the urad daal, rice, chana daal, methi in sufficient water overnight.
2. When you are ready to grind the next day soak the poha in little water (until it puffs up) and keep it aside.
3. In a blender/grinder grind the soaked rice, dals, methi and the poha with little water to a paste consistency.
4. The consistency of the batter should not be too thick or thin. Add more water if necessary to ease the grinding process.
5. Transfer the batter to a container and add salt and mix and let it sit aside to ferment. It takes at least 8-10 hours in summer and about 24 hours in winter.
6. When ready to make the dosas, take the batter out and add water mix thoroughly.
7. Heat the iron griddle or non-stick tava on medium-high heat. Sprinkle some water on the tava.
8. Now pour a ladle of batter in the centre, spread with the back of the ladle to form a big circle.
9. Pour a tsp. of ghee or oil over and around it. Let it cook for a minute until the bottom part has lightly browned.
10. Turn with a spatula when crisp and flip onto the other side. Let it cook for another 30 secs.
11. Take the dosa out and serve hot. Continue making dosas similar way with the remaining batter.

Idli

Ingredients:

• 2 cups Rawa
• 1 cup Urad Dal (white)
• 1 1/2 tblsp Salt

Method:

1. Pick, wash and soak the daal overnight or for 8 hours.
2. Soak rawa for 2hrs and wash it and keep aside.
3. Grind the dal into a smooth and forthy paste.
4. Now mix the rawa and daal together into a batter.
5. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
6. Idlis are ready to be cooked when the batter is well fermented.
7. Fill each of idli plate with 3/4th full of batter.
8. Steam cook idlis on medium flame for about 10 minutes or until done.
9. Serve hot with chutney or sambar.

Masala minapa garelu

Ingredients:

• 1 1/2 cup whole urad dal
• 2" ginger very finely chopped
• 2 sprigs curryleaves chopped
• 1/2 cup coriander leaves chopped
• 1 tsp garam masala
• 2-3 green chillies very finely chopped
• 1 big onion finely chopped
• salt to taste
• oil for deep frying

Method:

1. Soak whole black gram dal for 5-6 hours.
2. Strain the water from the dal and grind to a paste sprinkling little water and salt.Dont grind all the dal at once,use small portions to grind batch wise as its easier to grind into a soft paste.Add salt while grinding to a fluffy paste.
3. Then add chopped onions,finely chopped ginger and green chillies,garam masala,curry leaves,coriander leaves to the batter and mix well.
4. Take a deep frying vessel and add enough oil for deep frying and the oil should be really hot.
5. Wet your hands with water and take a lemon sized ball and flatten it into a vada on a greased sheet or banana leaf.
6. Make a hole in the centre of the vada or gare so that it cooks evenly all over.
7. Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.
8. Serve hot.

Minapa Garelu

Ingredients:

• 1 1/2 cup whole urad dal
• 2" ginger very finely chopped
• 2-3 green chillies very finely chopped
• 1 big onion finely chopped
• salt to taste
• oil for deep frying

Method:

1. Soak whole black gram dal for 5-6 hours.
2. Strain the water from the dal and grind to a paste sprinkling little water and salt.Dont grind all the dal at once,use small portions to grind batch wise as its easier to grind into a soft paste.Add salt while grinding to a fluffy paste.
3. Then add chopped onions,finely chopped ginger and green chillies to the batter and mix well.
4. Take a deep frying vessel and add enough oil for deep frying and the oil should be really hot.
5. Wet your hands with water and take a lemon sized ball and flatten it into a vada on a greased sheet or banana leaf.
6. Make a hole in the centre of the vada or gare so that it cooks evenly all over.
7. Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.
8. Serve hot.