SEV ( KARAPPUSA)

FAD2BD76-07E6-4B6C-9AF2-BD86C279B83E.jpegINGREDIENTS

Bengal gram flour ( senagapindi) -1 cup

Rice flour ( varipindi) – 2 tbsp

Salt to taste

Red chilli powder- 1/3 tsp

Carom seeds ( vaamu) – 1/4 tsp optional

Water – 1/3 cup

Curry leaves- 2 springs

Oil for deep frying

METHOD

  1. Take a large bowl,add Bengal gram flour,rice flour,red chilli powder,carom seeds ,salt and mix well.
  2. Add water and make a non-sticky dough. Heat oil in a frying pan. Oil should be moderately hot.
  3. Grease the mould with oil .Fill the dough in the mould .
  4. Now hold the sev maker over the frying pan. Press the handle, as the dough starts to fall slowly move the sev maker in circular motion to make a circle .
  5. Fry both the sides. Make sure it turns to light golden brown, in colour .
  6. Remove it using slotted spoon and place it over paper napkin to remove excess oil .continue the same process for remaining dough.
  7. In the same oil, deep fry curry leaves until crisp. Keep it aside.Let the sev cool completely .
  8. Break sev and curry leaves lightly with your hands . Mix well . The sev is ready to serve.

Suggestions

Adjust Red chilli powder.

PAPER DOSA

INGREDIENTS

Raw rice – 1/2 cup

Urad dal – 3/4 cup ( split black lentils

Fenugreek seeds – 1/2 tsp

Rice flour – 1/2 cup

Salt to taste

Oil or ghee for greasing and cooking


METHOD

Wash and soak the raw rice ,urad dal and mustard seeds for about 4 to 6 hours. Drain , add rice flour and salt and grind to a smooth paste , using enough water to get a batter of coating consistency.

Heat a non – stick tava and grease it lightly with ghee or oil.  When hot , pour a ladleful of the batter and spread it using circular motions to make a paper thin dosa.

Cook on one side, adding a little oil or ghee along the edges while cooking . When crisp, make a roll and serve hot.

suggestions – Dosas should fry on medium – high heat till golden brown.Serve with chutney .Image

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RICE FLOUR ATTU

Ingredients

Rice flour – 1/2 cup

Yogurt – 1/2 cup

Onion -1 medium size , chopped into medium size pieces

Green chilles – 2 chopped into pieces

Cumin seeds – 1/2 tsp

Grated carrot – 2 tbsp [ optional ]

Water – 1 & 1/2 cup

Salt to taste

Oil / ghee – as required

Method

In a mixing bowl ,mix all the ingredients with 1& 1/2 cups of water to attain loose mix consistency.[ like rava dosa batter ].

Heat up a flat pan on medium heat, apply few drops of oil with the back of a spoon. When the pan is hot enough pour a ladle full of dosa batter in circular motions. Ensure thin spread of batter so that small holes are created.

Add few drops of oil or ghee around the dosa as per requirement. Fry on low – medium flame till the pan side of dosa starts to turn golden brown. Remove from the pan and serve hot.

Suggestions -If dosa is thick add more water.

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JONNA PINDI DOSA

Ingredients

Jowar [ jonnapindi ] – 1cup

Rice flour – 2 tbsp

Ginger garlic paste -1 tsp

Chopped onions – 1 medium size

Chopped coriander leaves – 2 tbsp

Chopped green chilles -2

Cumin seeds -1tsp

Salt to taste

Water as required

Oil / ghee – as required

Method

In a mixing bowl, mix all the ingredients with 1&1/2 cups of water. If necessary add water to attain loose mix consistency (like rava dosa batter).

Heat up a flat pan on medium heat, apply few drops of oil and when the pan is hot enough pour a ladle full of dosa batter in circular motions. Ensure thin spread of batter so that small holes are created. Add few drops of oil or ghee around the dosa as per requirement. Fry on low – medium flame till the pan side of dosa starts to turn golden brown. Remove from pan and serve hot with your choice of chuntey.

Notes – If you want dosa more crispy cook on other side for half a minute before removing from heat.

Suggestions – If dosa is thick ,add few table spoons of rice flour to the batter.Image

RICE FLOUR PAKODI

Ingredients

Rice flour – 1cup

Yogurt – 1/2 cup

Onion medium size – 2, cut into small cbes

Green chilles -15, cut into pieces

Ginger – 4 tbsp , finely chopped

Curry leaves – few

Oil for deep frying

Salt to taste

Method

  1. Blend green chilles and ginger into a coarse paste or use motar pestle.
  2. In a mixing bowl mix rice flour, yogurt, chopped onions, salt and mix well.
  3. Add ginger, green chilli paste, chopped curry leaves and mix well.
  4. Make the mixture into soft but little wet so that could turn into small balls.
  5. Heat oil in a frying pan, slowly add the flour mix in random shapes and fry on medium flame till it becomes golden brown colour.
  6. Remove onto absorbent paper.(will last for 2-3)Image