Split urad dal – 1cup [ with skin or with out skin]

Rice rawa – 2 cups

Salt to taste

Small coconut pieces – 1/4 cup optional

Ghee and oil for frying

Water – 1to 2 cups


  1. Wash and soak urad dal and rice rawa separately for 6 hours. Just before grinding wash again.
  2. When washing urad dal, the skin will separate. It’s upto you if you want to retain the skin or not.
  3. Grind urad dal with 1 to 11/2 cup of water to a smooth batter like idly batter.
  4. Add rice rava to the urad dal batter after squeezing out the water. Add salt and mix well.
  5. If you like coconut, you can add small coconut pieces and mix well. Keep it aside for 1 hour.
  6. Heat 3 to 4 tsp of oil and ghee in a kadai. When oil is hot, reduce heat to low and add a bowl full of batter.
  7. Cook covered on low heat for 5 to 6 minutes. Once it starts leaving the sides of the kadai, flip it over to the other side.
  8. Cook for another 5 to 6 minutes without covering the pan. Once done, remove from the pan.
  9. Cut into wedges, and serve hot with cheruku panakam.



Nookalu – 1 cup

Water -6 cups

Milk – 5 cups

Freshly grated coconut – 1cup

Salt to tast


  1. Wash nookalu 2 to 3 times. Cook nookalu with 6 cups of water on medium flame.
  2. Once water is absorbed, add 5 cups of milk. Cook on medium flame till the nookalu become mushy.
  3. Stir once every few minutes. The consistency of nookalu annam should be like thick dosa batter.
  4. Lastly, add freshly grated coconut and cook for 5 more minutes. Add salt and mix well.
  5. If the nookalu annam is thick, add some more water.
  6. Serve hot with butter and avakaya.

aloo roti


Maida – 1 cup+ 3 tbsp

Boiled potatoes – 3 peeled and grated [ it should make 1 cup]

Finely chopped coriander leaves – 1/2 cup

Medium sized onion -1 finely chopped

Oil – 1 1/2 tsp

Coriander powder – 1tsp

Red chilli flakes – 1tsp

Salt to taste

Oil and ghee for frying rotis


  1. Heat 1 1/2 tsp oil in a pan.
  2. Now add onions and salt. Let it fry for 2 to 3 minutes.
  3. Then add finely chopped coriander leaves and let it fry for 2 minutes. Switch off the flame and keep it aside.
  4. Take a bowl and add the following :- grated potato, coriander powder, chilli flakes, previously made onion fry and maida.
  5. Knead the dough properly and don’t add water at all.
  6. Make medium size balls of the dough, dust the balls with some flour and start rolling the roti.
  7. Heat a tawa and place the roti on it. Wait for few seconds and flip the roti as soon as you notice few tiny bubbles on the surface of the roti.
  8. Heat the other side of the roti for a few seconds then apply oil and flip it again.
  9. Cook it by pressing it very gently using spatula. Cook until it turns golden brown by applying some ghee and oil on both sides.
  10. Serve hot with any curries.



Senaga pindi [besan] – 4 tbsp

Butter milk – 2 cups

Lemon juice – 1/2 tsp

Finely chopped coriander leaves – 1 tbsp

Salt to taste

Turmeric powder – a pinch


Oil – 2 tbsp

Mustard seeds- 1/2 tsp

Cumin seeds – 1/2 tsp

Mashed garlic – 4 cloves

Broken red chillies- 4 pieces

Curry leaves – few


  1. Heat oil in a kadai. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for a minute. Add senaga pindi.
  2. Mix well. Fry on low flame till the raw smell fades. Add turmeric powder and red chilli powder.
  3. Mix well. Add butter milk and keep strring continuously, until the mixture combines well and thickens slightly.
  4. Add salt, lemon juice and finely chopped coriander leaves.
  5. Goes well with idli.


Instead of senaga pindi you can use kandi podi.



Whole wheat [godumalu] – 1 cup

Urad dal – 1/2 cup

Raw rice – 1 tbsp

Fenugreek seeds – 1 tsp

Salt to taste

Ghee and oil for frying

Finely chopped onions – 1 medium size

Finely chopped ginger – 1 to 2 tbsp

Finely chopped green chillies- 1 to 2 tbsp

Finely chopped fresh coriander leaves


  1. Wash godumalu, urad dal, rice and fenugreek seeds well. Soak in water for 6 to 8 hours.
  2. Drain and grind to make a smooth batter using 1 to 1 1/2 cups of water. Add salt and mix well.
  3. Set aside to ferment for 5 hours. Just before making dosas, add little water if necessary.
  4. Heat dosa tawa. Pour a ladle of batter into the centre of tawa. Spread quickly using the ladle.
  5. Sprinkle onions, green chillies, ginger and coriander leaves. Drizzle oil and ghee.
  6. Cook on high flame for 30 to 40 seconds, then cook on medium flame to low flame.
  7. Once the base becomes golden colour or crisp. Take the dosa out onto a plate.
  8. No need to cook another side. Serve with chutney.



Rice – 2 cups

Atukulu – 1 cup [ poha]

Urad dal – 1/2 cup

Fenugreek seeds – 1 1/2 tsp

Salt to taste

Oil and ghee – Mix 2 tbsp oil, 2 tbsp ghee and keep it aside


  1. Set dosa is known for its softness and sponginess.
  2. Wash and soak rice, urad dal and fenugreek seeds for 5 hours.
  3. Wash and soak atukulu for 1 hour.
  4. Drain off the water from rice and urad dal mixture and atukulu.
  5. Transfer all items to the mixi or wet grinder with 1/4 cup of water.
  6. Grind to a smooth paste using water. Transfer it to a bowl . Add salt and mix well.
  7. Ferment in a warm place for 8 hours. After 8 hours, mix gently and keep it aside.
  8. In case the batter looks too thick, add some more water. Heat an iron tawa and spread some oil lightly.
  9. The tawa has to be medium hot. Pour ladle full of batter and spread out in a circular motion slightly thicker than regular dosa.
  10. Pour 1/2 tsp oil and ghee mixture around the edges. Cover and roast the dosa till it turns golden brown from the bottom and completely cooked from the top.
  11. Serve with coconut chutney and chicken pulusu.


If you want ragi set dosa, mix 3 tbsp ragi flour and 2 tbsp of water to 1 cup of batter.