Pappulusu is a simple stew made with toor dal. It is a staple in andhra homes and can be considered a spice less version of sambhar.


Toor dal (kandipappu) – 1 cup (pressure cooked and mashed)

Tomato – 3 (medium size, cut into quarters)

Onions – 1 (large size, cut into quarters)

Green chillies – 5 (slit length wise)

Ginger – 1 inch piece (crushed)

Red chilli powder – 1 1/2 tsp

Tamarind – lemon sized ball (extract juice)

Salt to taste

Butter – 1tsp

Bottle gourd – 8 to 10 pieces peeled and cut into big size pieces

Curry leaves – few

Coriander leaves – 2 tbsp


Ghee – 1 tsp

Oil – 1 1/2 tsp

Mustard seeds – 1/3 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/3 tsp

Garlic – 7 to 8 crushed

Broken red chillies – 5 to 6

Curry leaves – few

Sambhar powder – 1/4 tsp (optional) – check out my previous post


  • In a pressure cooker, add mashed dal. Add all the remaning ingredients expect butter. Add 3 cups of water and bring to boil. Then add butter.
  • Check out the seasonings. Close the lid, cook on high flame for up to 2 whistles.
  • Reduce flame and cook for 4 to 5 minutes. Switch off the flame. Allow the pressure cooker to cool down on its own. Open the lid and mix thoroughly.
  • Check out the pappulusu. If pappulusu is thick add more water.
  • Talimpu:  Pre heat oil and ghee in a pan. Add garlic and fry for few seconds. Add mustard seeds and fry for few seconds.
  • Then add cumin seeds, fenugreek seeds. Let it fry  for a few seconds. Add red chillies and sambhar powder. Fry for 1 to 2 seconds.
  • Immediately, add curry leaves. Pour the boiled dal mixture into the talimpu and cover it for few seconds.
  • Remove the cover,  add finely chopped coriander leaves. Simmer for 4 to 5 minutes and turn off the heat.
  • Keep covered until served. Serve hot with hot steamed rice with vadiyalu or appadam.



Basmathi rice – 1 1/2 cup

Water – 3 cups

Oil – 2 to 3 drops

Salt as required for cooking rice


Oil – 1 1/2  tbsp

Ghee – 1/2 tsp

Cumin seeds – 1 tsp

Ginger garlic paste – 1 1/2 tsp

Tomato puree – 1/2 cup

Finely chopped tomato – 1 large size

Frozen peas 1/4 cup boiled for 3 minutes

Finely chopped capsicum – 1/4 cup

Red chilli paste – 2 1/2 tsp

Pav baji masala – 2 1/2 tsp

Turmeric powder – 1/4 tsp

Lemon juice – 2 tsp

Finely chopped coriander – 2 to 3 tbsp

Salt to taste


  • Wash and soak rice for 30 minutes. Cook with 3 cups of water, oil and salt.
  • Dont cook the rice too much. It will spoil the texture of the pulao. Transfer the rice to a wide plate, cool it completely.
  • Heat ghee/oil in a pan, add cumin seeds and saute till they begin to crackle. Add onions, fry them until they turn translucent.
  • Add ginger garlic paste, turmeric powder and salt, fry till a nice aroma emanates your kitchen.
  • Next, add tomato puree. Mix and cook on high heat for 2 to 3 minutes or till the mixture thickens.
  • Add chopped tomatoes, mix and cook for 2 minutes. Add capsicum and green peas, mix and cook for 2 minutes.
  • Add red chilli paste and pav baji masala, stir and cook on medium heat for 2 to 3 minutes.
  • Add rice and mix gently. Add lemon juice and finely chopped coriander leaves. Mix well.
  • Serve hot with yogurt. Adjust seasonings according to your taste.



A quick snack of puffed rice sold around parks, play grounds and road side.


Murmura – 1cup

Chopped onions – 2 1/2 tbsp

Finely chopped tomatoes – 1 small size (without seeds)

Finely chopped green chillies – 1

Roasted peanuts1 tsp (optional)

Karam boondhi – 1tbsp (optional)

Finely chopped coriander – 1 tbsp

Lemon juice – 1 tsp

Red chilli powder – 1/2 tsp

Mustard oil – 1/4 tsp(optional)


  • Mix all the ingredients together in a bowl. Serve immediately in individual cones before the mixture becomes soggy.
  • Garnish bhel with chopped coriander leaves and chopped onions.
  • The salt and spice powders can be adjusted as per your taste.



Rice rava – 1 cup

Chana dal2 tbsp (senaga pappu)

Grated fresh coconut3 tbsp

Water – 2 cups

Salt to taste


  • Wash and soak chana dal in water for 30 minutes. Take a pan and add water. Add chana dal and bring it to a boil.
  • Boil for 2-3 minutes. Add freshly grated coconut and salt. Mix well. 
  • Reduce the heat, add rava slowly into the boiling water, mixing well with another hand to prevent lumps.
  • Cover the pan with a lid until the water evaporates completely. Make sure it doesn’t burn. Swicth off the flame.
  • Leave it covered for about 15 minutes. Transfer this to a wide plate and cool.
  • After 15 minutes, wet ur hands and make small balls. Sprinkle some water if rava is too hard.
  • Use an idli steaming stand or any perforted plate to steam these rice balls. Place rice balls on the plate.
  • Place the stand in a pressure cooker with little water to steam. Cover the pressure cooker and steam for 6-8 minutes. (Whistle not required)


Adjust water according to the rice rava you are using. If you have any doubt, add an extra  half cup of water.



Basmathi rice – 1 cup

Cumin seeds (jeera) – 1/4 tsp

Shajeera – 1/2 tsp

Cloves – 6

Cinnamon – 1 inch piece

Cardamom – 3

Bay leaf – 1

Oil – 1tbsp

Ghee – 1tbsp

Ginger garlic paste – 1 1/2 tsp

Water 2 cups

Salt to taste 


  • Rinse rice with water. Add water and soak for 15 minutes. Drain it compleately in a colander.
  • Heat ghee and oil in a pot. Saute bay leaf, cloves, cinnamon and cardamom until they begin to sizzle.
  • Add cumin seeds and shajeera on a low flame until they get roasted well. Add ginger garlic paste and fry until raw smell goes away.
  • Transfer drained rice to the pot and roast for 1 to 2 minutes. This helps to bring out the aroma.
  • Pour 2 cups of water and add salt. Stir well and taste the water. It must be slightly salty.
  • Bring water to a boil and cook on medium heat until the water is absorbed. Switch off the flame.
  • After 5 to 6 minutes, open the lid and mix it slowly. Serve with any curry.


  • Do not over mix the rice.



Ragi flour – 1cup

Rice flour – 1cup

Bombay rava – 1cup

Curd – 1/3 cup

Water- 4 cups

Finely chopped onions – 1 medium size

Finely chopped green chillies- 3

Finely chopped ginger – 1 tbsp

Salt to taste

Oil for frying


  • In a mixing bowl, add ragi flour, rice flour, bombay rava and salt.
  • Mix all the ingredients with a cup of water and curd. Make sure there are no lumps.
  • Add chopped onions, ginger and green chillies.
  • Add water to adjust the consistency of the batter. The consistency of the batter should be thin (watery)
  • Keep it aside for 30 minutes. Pour the batter on the tava from the edges towards the center
  • Sprinkle 1/2 or 1 tsp of oil. Cook on medium flame. Let the base turn crispy and golden brown in colour.
  • No need to roast on the other side. The dosa has to be served immediately.


You can add grated carrot to the batter. Make sure to stir the batter before pouring the dosa on the tava.