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
- 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 .
This recipe was given to me by my sister who is an amazing cook as well.
Korralu – 1/2 cup (foxtail millet)
Water – 2 to 2 1/2 cups
Oil – 2 to 3 drops
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
- 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 .
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.
This recipe has been given to me by my sister.
Korra biyyam – 1 cup
Water- 2 cups
Milk – 2 cups
Jaggery – 1 1/2 cups (grated)
Ghee – 3 tbsp (1tsp for frying nuts)
Cardamom powder – 1/4 tsp (optional )
Cashew nuts – few
Raisins – few (optional)
- Wash korralu two to three times. Pressure cook it with two cups of water on medium or low flame for 4 to 5 whistles.
- Korralu can also be cooked in a pan until the water is absorbed and is cooked thoroughly. (If cooking in a pan, you might have to add a little more water.)
- Meanwhile, take a pan and add one tsp of ghee and fry the nuts and raisins until they turn golden. Remove from heat and set aside.
- Once the pressure subsides on the cooker, open the lid and add milk. Mix well.
- Add cardamom powder. Cook on low flame for 4 to 5 minutes. Add more milk if you want the payasam to be thin.
- Turn off the heat and add jaggery, ghee, nuts and raisins. Mix well. Adjust seasoning.
- Serve hot.