JONNA DOSA(BAJRA)

INGREDIENTS

Jonnalu – 1 cup

Chana dal – 1/2 cup

Split moong dal with skin – 1/2 cup

Fenugreek seeds – 1 tsp

Salt to taste

Water to grind

Ghee and oil for roasting dosa

Finely chopped onion – 1 medium size

METHOD

• Wash and soak jonnalu, chana dal, moong dal and fenugreek seeds for 6 hours.
• After 6 hours, rinse them well and grind it to a paste using little water.
• Transfer to a bowl and add salt. Mix well.
• Adjust the consistency of batter using water. Batter should be like dosa batter.
• Heat a pan until hot. Once pan is hot enough , pour a ladle full batter in the center of the pan.
• Spread it to a thin round layer with the base of the ladle. Next, add finely chopped onions and teaspoon of ghee and oil on the edges and all over.
• Cook on medium to low flame. When it is roasted well, you get a thin crispy dosa.
• Usually it doesn’t need cooking on the other side if you make it thin.
• If the batter is moist, it needs to be cooked on the other side as well.
• Serve dosa with coconut chutney .

DIBBA ROTTI

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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.

NOOKALU ANNAM

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INGREDIENTS

Nookalu – 1 cup

Water -6 cups

Milk – 5 cups

Freshly grated coconut – 1cup

Salt to tast

METHOD

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

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INGREDIENTS

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

METHOD

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.

SENAGAPINDI CHUTNEY

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INGREDIENTS

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

TALIMPU

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

METHOD

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.

SUGGESTIONS

Instead of senaga pindi you can use kandi podi.

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.

SET DOSA

INGREDIENTS

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

METHOD

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.

SUGGESTION

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

RICE RAVA UPMA

INGREDIENTS

Rice rawa – 1/2 cup

Moong dal – 1tbsp (pesara pappu)

Cumin seeds – 1/3 tsp

Mustard seeds – 1/3 tsp

Finely sliced onion – 1 small size

Green chillies – 3 to 4 slitted

Finely chopped ginger – 1 tbsp

Curry leaves – few

Oil – 2 1/2 tbsp

Water – 1 cup

An easy, delicious and authentic traditional south indian breakfast recipe.

METHOD

1. Heat oil in a pan, add moong dal and fry for 1 minute. Add cumin seeds, mustard seeds and stir them for a few seconds.
2. Add finely chopped ginger, green chillies, sliced onions and curry leaves.
3. Cook on a medium flame until the onions become transparent. Add rice rava and salt. Mix well.
4. Pour water and mix well. Check out the salt and bring it to a boil. Now reduce heat, cook on low flame until rava is cooked well.
5. If you think the rice rava needs to be cooked some more, add 1 to 2 tbsp of water. Cover and cook on low flame for 2 to 3 minutes.
6. Once this water is absorbed and the rava is cooked, turn off the flame. Keep covered for 2 to 3 minutes. Serve hot.
7. Adding a tea spoon of ghee while boiling water enhances the flavour but it is optional.

SUGGESTIONS

You can add carrots and peasants well

KORRALA KOBBARI ANNAM ( FOXTAIL MILLET)

This recipe was given to me by my sister who is an amazing cook as well.

INGREDIENTS

Korralu – 1/2 cup (foxtail millet)

Water – 2 to 2  1/2 cups

Oil – 2 to 3 drops

TALIMPU

Ghee – 1 1/2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Cashew nuts – 8

Urad dal – 1/3 tsp

Broken red chillies – 6

Curry leaves – few

Freshly grated coconut – 1/4 cup

Salt to taste

Finely chopped ginger – 1 1/2 tsp

Finely chopped green chillies – 2 ts9

Finely chopped coriander – 1 tbsp

METHOD

• Wash and soak korralu for 2 hours. Boil with 2 cups of water and 2 drops of oil. Cool it on a wide plate.
• In a mortar pestle, crush ginger and green chillies to a paste.
• Heat ghee in a large pan. Add cumin seeds, mustard seeds and fry for a few seconds.
• Add urad dal and cashew nuts. Fry till it becomes light golden colour. Then add red chillies and curry leaves and fry for 2 to 3 seconds.
• Add ginger and green chillies paste. Fry till the raw smell goes out. Add freshly grated coconut and salt and fry for 2 minutes.
• Add the cooked korralu and mix well. Fry for 2 to 3 minutes. Garnish with finely chopped coriander leaves and serve .

SUGGESTIONS

Foxtail millet may be replaced with kodo millet (arikalu), little millet (saamalu), barnyard millet (oodalu) and proso millet (varigalu).

Adjust grated coconut according to your taste.

RAGI RAVA DOSA

INGREDIENTS

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

METHOD

• 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.

SUGGESTIONS

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