ATUKULA MIXTURE

INGREDIENTS

Atukulu – 1 cup

Pea nuts – 1/4 cup

Cashew nuts – 1/4 cup

Red chilli powder – 1tbsp

Curry leaves – 2 springs

Salt to taste

Oil for deep frying

METHOD

1. Heat some oil in a deep kadai.
2. When the oil is hot enough, add atukulu in small batches .
3. As and when they are puffed, remove the atukulu using a slotted spoon and transfer them to a colander.
4. Repeat steps 2 and 3 depending on your required quantity.
5. Add salt and red chilli powder to the fried atukulu and mix well.
6. Fry some cashew nuts, peanuts and curry leaves separately in the same oil.
7. Add the fried cashew nuts, peanuts and curry leaves to the atukulu.
8. Mix everything until it is well coated with the spices.
9. Store the mixture in a glass jar or air tight container.
10. The mixture stays good for about 10 to 15 days.

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.

ATUKULA PRASADAM FOR KRISHNASHTAMI

INGREDIENTS

Atukulu (poha) – 1 cup

Grated jaggery – 1/2 cup

Luke warm milk – 1 1/2 tbsp

METHOD

• Wash the atukulu well and drain for 5 minutes.
• Powder the jaggery with out lumps.
• Take a bowl and mix the drained atukulu and jaggery.
• Sprinkle 1 1/2 tsp of milk and mix well .
• Remove to a serving bowl. Offer as neivedhyam for krishnashtami.