KARAM PACHADI

INGREDIENTS

Chana dal – 4 tbsp

Urad dal – 1tbsp

Coriander seeds – 1 1/2tbsp

Cumin seeds – 1tsp

Dry red chillies – 1/2 cup to 3/4 cup [adjust according to your level]

Oil – 1tbsp

Garlic – 8 mashed

Curry leaves – few

Salt to taste

Tamarind juice- 1 1/2 tbsp [ semi liquid]

Water for grinding

METHOD

  1. Heat oil in a pan and add all the ingredients one by one expect salt ,tamarind paste and water.
  2. Fry on low flame till the dal becomes light brown colour.
  3. Switch off the flame and cool it.
  4. Grind it to a paste with water, salt and tamarind paste.
  5. Adjust seasoning.

DIBBA ROTTI

INGREDIENTS

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

METHOD

  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.

CORIANDER POWDER

INGREDIENTS

Coriander seeds – 1cup

Dry red chillies pieces – 1 cup to 1 1/2 cup [ adjust according to your spice level ]

Garlic cloves – 10 mashed

Cumin seeds – 2 tbsp

Urad dal – 2 tbsp

Mustard seeds – 1/2 tsp

Tamarind – small lemon size

Curry leaves – 1/2 cup loosely packed

Oil – 1 tbsp

This podi mixed with hot rice with generous amount of ghee can be taken before starting your meals. Good for health.

METHOD

  1. Heat oil in a wide pan , add broken red chilli pieces. Fry on low flame for one minute.
  2. Then add all the remaning ingredients. Stir continuously and fry on low flame till the coriander seeds release their flavour and turn golden.
  3. Remove and cool. Place the cooled spice mixture along with salt in a blender and grind to make a coarse powder.
  4. Store in air tight container and serve with hot rice or idly with generous amount of ghee.

COCONUT CHUTNEY

INGREDIENTS

Oil – 1tbsp

Peanuts – 1 tbsp

Green chillies – 10 to 12

Chana dal – 1 1/2 tbsp

Urad dal – 1 tsp

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tbsp

Broken red chillies – 3 pieces

Curry leaves – few

Garlic – 3 mashed

Freshly grated coconut – 1/2 cup

Yogurt – 1 /2 cup to 1 cup

Salt to taste

TALIMPU

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Broken red chillies – 2 pieces

Curry leaves – few

METHOD

  1. Heat oil in a pan. Fry peanuts for 2 minutes. Add green chillies and fry for 3 minutes. Then, add chana dal, urad dal, cumin seeds, coriander seeds and broken red chillies .
  2. Fry on low flame till they become light golden colour. Add roasted chana dal and fry for 2 more minutes. Add mashed garlic and curry leaves mix well. Switch off the flame and cool it.
  3. Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
  4. Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind one more time.
  5. Empty it into a bowl. Heat oil in a small kadai and add mustard seeds. Let them splutter. Add red chillies and curry leaves. Fry for a second and pour it over chutney.
  6. Mix well. Serve with dosa. Adjust spice level according to your taste.

KARIVEPAKU RICE

INGREDIENTS

Raw rice – 1 cup

Curry leaves – 1/2 cup

Freshly grated coconut – 1/2 cup

Peanuts – 2 tbsp roasted and skinned

Cumin seeds – 1 tsp

Garlic clove – 1 optional

Green chillies – 4

Lemon juice – 1 1/2 tsp

TALIMPU

Ghee – 1bsp

Oil – 1 tbsp

Mustard seeds- 1 tsp

Urad dal -1 1/2 tsp

Cashew nuts – 8 cut into pieces

METHOD

  1. Cook rice with 2 1/2 cups of water. Cool it and keep it aside.
  2. Grind grated coconut, curry leaves, green chillies, cumin seeds and ground nuts to a fine paste.
  3. Heat oil and ghee in a kadai. Add mustard seeds. Let them crackle. Add urad dal and cashew nuts.
  4. Fry for a minute. Add karivepaku paste and fry till water evaporates.
  5. Add salt and mix well. Then add cooked and cooled rice. Mix well.
  6. Cook on low flame till the mixture coats well. Lastly, add lemon juice and mix well.
  7. Serve with ullipaya perugu pachadi. Adjust seasonings.

GODUMA DOSA

INGREDIENTS

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

METHOD

  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.