VARIPINDI PAKODI

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INGREDIENTS

Varipindi [ rice flour ] – 2 cups

Curd – 1 1/2 cup for mixing rice flour [sour curd]

Onion – 4 medium size cut into cubes

Green chillies – 8

Finely chopped ginger – 2 tbsp

Finely chopped curry leaved – few

Salt to taste

Cooking soda – a big pinch

Oil for deep frying

METHOD

1. Mash ginger and green chillies in a mortar and pestle to a coarse paste.
2. Take a bowl. Add rice flour, onions, curry leaves, salt, cooking soda, ginger and green chilli paste.
3. Mix well. Gradually, add curd and mix well and keep it aside.
4. If the mixture is too dry, add 1 to 2 tbsp of curd.
5. Heat oil in a pan. When the oil is hot enough regulate flame to medium.
6. Take a small amount of dough and make small pakodi with your fingers and slide them gently in the oil.
7. Fry them on medium flame till they are golden brown. Be patient and use medium heat. Otherwise, the pakodis will fry on the outside and remain raw on the inside.
8. Fry them till they become crisp and golden.
9. Using slotted spoon remove pakodi from the oil and place them on a kitchen napkin to remove excess oil.
10. Continue to make more pakodis in batches with the rest of the dough.
11. Serve hot with chinthakaya pachadi.

DAPPALAM

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INGREDIENTS

Gummadi kaya pieces – 20 big chunks

Drum sticks – 20 pieces

Jaggery – 1 cup [adjust according to your taste]

Red chilli powder – 3 tsp

Turmeric powder – 1/2 tsp

Tamarind juice – 3/4 cup

Green chillies – 2 slit

Water – 12 to 13 cups

Salt to taste

Rice flour – 4tbsp

Finely chopped coriander leaves – 1/4 cup

TALIMPU

Oil – 3 tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2tsp

Fenugreek seeds – 1/2 tsp

Dry red chilli pieces – 15

Mashed garlic cloves – 15 to 20

Curry leaves – generous amount

METHOD

1. Take a large kadai, add all the ingredients expect rice flour and coriander leaves and mix well.
2. Cook on high flame till the gummadi kaya pieces are cooked. At this time, check out seasonings.
3. In a small bowl, mix rice flour with 1/2 cup of water and pour it over the boiling pulusu.
4. Mix well and add coriander leaves and let it boil for 2 minutes.
5. For talimpu, heat oil in a kadai. Add mustard seeds and let them splutter and add all the remaning ingredients one by one .
6. Fry for few seconds and pour it over the pulusu and keep covered for 30 seconds.
7. Open the lid and boil for 3 to 4 minutes and switch of the flame. Serve with rice and mudda pappu.

SUGGESTIONS

If you want cook faster you can put all the ingredients expect rice flour and coriander leaves in a pressurse cooker.

Pressure cook for 2 to 3 whistles on high flame. Remaning procedure is same.

In karthika masam you can avoid garlic for puja purpose.

PALALLO UNDRALLU (PALATALIKALU )

INGREDIENTS

FOR RICE FLOUR DOUGH

Rice flour – 1/2 cup

Water – 1 1/2 cup

Grated jaggery – 1/4 cup

TO MAKE PALALLO UNDRALLU

Milk – 2 1/2 cups

Water – 1/2 cup for diluting dough

Grated jaggery – 3/4 cup to 1 cup

METHOD

• In a pan, put 1 1/2 cups of water bring it to a boil. Add grated jaggery and 1/3 tsp of ghee.
• Let the jaggery melt into water. Add rice flour and keep stirring until it forms a smooth dough.
• Swicth off the flame. Keep it covered for 5 minutes. Let it cool. Open the lid and knead the dough until it forms a smooth dough.
• Take half a portion of dough. Make very small balls with the dough by greasing your hands with some ghee.
• Keep them aside. Dilute remaning dough with 1/2 cup of water and keep it aside.
• Take 2 1/2 cups of milk in another pan and bring it to boil.  When the milk starts to boil, add the prepared rice balls slowly.
• Give it a stir carefully with out crushing the undrallu. Let them cook with milk on low flame for about 10 minutes.
• After 10 minutes you will notice that the balls are soft and floating on top. Add the diluted flour mix. Mix well.
• Cook for 1 to 2 minutes and switch off the flame. Wait for a minute and add grated jaggery.
• Gently mix it well until the jaggery is well combined. Transfer this into a bowl, offer this as naivedyam or prasadam to Lord Ganesha on Ganesh Chaturthi .

CHALIMIDI

INGREDIENTS

Rice flour – 1 cup

Grated Jaggery – 1/2 cup

Freshly grated coconut – 1/4 cup

Ghee – 1 tsp

METHOD

• Grind jaggery in a mixer to a fine paste or powder.
• Take a bowl, add all the ingredients. Mix well and roll it into a small round shaped ball. Repeat the same with the rest of the mixture.
• Chalimidi is ready to be offered as naivedhyam to the diety.

SUGGESTIONS

To make home made rice flour, soak 1 cup of rice grains in water over night. Next day, drain water and dry the rice on a cloth for 20 to 30 minutes. Grind the rice to a fine powder. Use whenever required.

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.

RAVA DOSA

INGREDIENTS

Rice Flour – 1 cup

Bombay rava – 1/2 cup

Maida – 1/2 cup

Curd – 1/4 cup

Finely chopped onions – 1 (medium)

Finely chopped green chillies – 2

Finely chopped ginger – 1tsp

Water – 4 cups

Salt to taste

Oil+Ghee for frying 

METHOD

• In a mixing bowl, add rice flour, bombay rawa, maida 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 tawa 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 cumin seeds and curry leaves.  Make sure to stir the batter before pouring the dosa on the tawa. 

SEV ( KARAPPUSA)

INGREDIENTS

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 .

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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.

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.