Goduma dosa / Savoury wheat crepes

Ingredients:

Whole wheat flour - 1cup
Onion - 1small
Green chilly - 1
Salt - 3/4tsp
Oil - few tsps

• Finely chop onion and green chilly .
• In a bowl  add wheat flour , salt , copped oinions and green chillies and mix it well .

• Now add water to it (about 2 cups) . The consistency should be slightly thiner that pancake batter about pouring consistency .

• Now heat griddle on medium high heat .
• Once the griddle is how , add 1tsp of oil to it and let it heat .

• Now take a laddle full of battle and pour it on to the hot griddle and spread it little bit .

• Check if it is done on bottom - the edges should turn brown or just lift  little bit and check for the brown color on bottom side .

• Turn it to the other side and let it cook for a minute or so .
• Serve it hot with allam pachadi / coconut pachadi .      

Goduma dosa with sugar and allam pachadi(I luv goduma dosa with sugar)

NOTE : for measuring I used rice cup .

This will make 4 dosas.

Chapathi / Flat Indian bread

Ingredients :

Whole wheat flour - 1cup
Salt - 1/4th tsp(pinch)
Water - 1/2cup
Oil - just little to add on top(optional)

• Take wheat flour in a mixing bowl , add salt to and mix well . Now add water and kneed  until it forms  dough  . (play dough consistency)

• Cover it and leave it for 15 minuts .
• Now divide the dough in to 4 equal parts .

• Start rolling the chapathis

         - Dust the rolling surface with wheat flour and take the dougt and press it with fingers to make it flat .

         - With rolling pin , roll the dough in flat circle (mine about 9" ) . If the dough is sticking , dust it with       more flour .

         - Roll all the chapatis and keep aside .

• Heat the griddle on medium high heat .
• Once the griddle is hot , carefully put the rolled chapathi on to the griddle .
• Let  it cook of 1 minute . (now you see the dough turns its color and small bubbles froming) Now turn it to other side . and let it cook on other side for another minute .( now the bubbles will get bigger)

• If needed cook for some more time by turning eigther sides . Add little oil and take it into plate and and cover it so that they will stay warm and soft for long time .

• serve the chapathi with any curry or dal ....

chapathi with beerakaya tomato kura

NOTE:
      - If the dough is too stiff add little more water , if it is too sticky add little more flour .
      - This recipe can make 4 large / 6 medium / 8 small chapathis.

Punugulu / bonda

Punugulu is a very popular South Indian tea time snack .

Ingredients :
    
Idly batter - 2cup
Onion - 1small
Green chillies - 2
Salt - 1/2 tsp
Rice flour - 1/4cup
Maida / all purpose flour - 2 tbs
Oil for deep frying

• Heat oil in a skillet on medium high heat .
• Mean while finely chop the onion , green chillies and add to the idly batter and mix it well by adding salt .

• Add rice flour , maida to the batter and mix well .

• Consistency of batter should be like a thick paste  . Now pugulu batter is ready( check  for the final seasoning , if you want more salt add now)  .

• Once the oil is hot , take a small spoon full of batter and drop it into the oil or  you can also do it with hand by dropping little bit of batter .( for a single batch you can fry 5-6 punuglu ) .

• When the edges turn golden brown colour the turn punugulu to other side .

• when they fry on both sides then it is time to take off from the oil and drain them on the paper to take off any excess oil .

• Repeat it until you are done with all the batter .
• Now the punugulu are ready . serve hot punugulu with coconut chutney , allam chutney , tomato chutney....

NOTE :
      - Be careful while working with hot oil .
      - If you like coriander leaves / cilantro , add it along with onions to the batter .
      - If the batter is too thick add little more water , if it is too thin add some rice flour and  maida (2:1 ratio)
      - Don't fry punugulu is very hot oil , they will burn out side and raw inside or not in cold oil they will  absorb lot of oil . Fry them only in medium high heat  .

Dibba rotti / Savoury pancake

Ingredients:

Idly batter - 1cup
Onion - 1small
Green chill - 1
Oil - 1tsp

•  Finely chop onion and green chilly and add it to idly batter and mix well.

• Heat  griddle on medium flame .
• When griddle is hot , rub it with onion piece so that dibba rotti comes off easliy .

• Now add some oil , heat it for few secs and pour batter on top of it

                                

• Now spread it in circular motion  with laddle  (make sure to spread it evenly  ) .

• 
  
  Cover with lid and let it cook for 2 minutes ( when the edges turn brown then it is done)

                                      

• 
  
  Flip it and let it cook for another 2 minutes uncovered .

• serve dibba rotti with allam chutney / coconut chutney / peanut chutney.

          This recipe will make 2 medium dibba rottis .

Note:

     - You can also make dibba rotti upto 1" thick . For thicker dibba rotti

        it is better to make it in  skillet .

     - If you like coriander leaves / cilantro , add it by chopping it finely .

Whole wheat banana carrot pancakes

MY sunday morning breakfast whole wheat banana carot pancakes .

Ingredients:

Whole wheat flour - 1/2 cup
Egg - 1
Banana - 1 medium
Carrot - 1 small
Brown sugar - 1 tsp
Milk - 1/4cup
Baking powder - 1/2 tsp
vanilla -1/4 tsp
Ground cinnamon - 1/4 tsp
Ground ginger - 1/4 tsp
Oil/butter - 1tsp

• Mash the banana into fine paste by using fork and crack the egg into it and beat it well until egg and banana is well mixed .

• 
  
  Add finely greated carrot to the banana mixture .

• Add the ground cinnamon , ground ginger ,vanilla , brown sugar and oil to the banana mixture and mix it well.

• In a saperate bowl take wheat flour and add baking powder to it and mix well .

• Now add the wheat flour mixture to the  banana mixture and mix it well by adding milk to it.(start by adding 1 tbs of milk) now the pancake batter is ready .

• Heat a skillet / griddle on medium flame . when the skillet is hot(not very hot) pour the laddle full of batter in to the skillet (don't add any oil to the skillet)

• let it cook for 1 minute or until the bubbles form on the sides of pancake .( This indicate that pancake is ready to flip) Another way to know is just check the bottom part of the pan cake . If the bottom  turns  colour  to light brown then it is read y to flip .

• Now carefully flip the pancake and let it cook another side for a minute .
• Repeat it until all the batter is done .
• Can make 4 big size pancakes with this batter.

• serve pancakes with maple syrup and butter or with honey .

NOTE:
      - Over ripe banana will do the best.
      - If you are using butter in the batter , melt the butter and add it to the batter .
      - Use a big spatula to flip the pancake so that you get perfect round pancakes.
      - Brown sugar  can be substituted with regular white sugar .
      - For measuring I used the measuring cups not the rice cup .
      - If the batter is thick add some milk or if it is thin add some wheat flour to the batter .

Idly batter

Ingridients:
Minapappu / urad dal -1cup
idly rava - 2cups
salt - 1 tsp

• wash and soak the dal and  idly rava saperately for 6 hrs or over night.

• Grind the soaked the dal buy adding little water until it get the consistency of pancake batter.
• Now sqeeze out the water fron rava and mix with the grinded dal batter .(better should in the consistency of pancake batter)

• cover it and let it ferment it in warm place for ateast 8 hrs .
• After it is fermented , add salt and mix it well .
• Now the idly batter is ready .

        We can make soo many recipes with this batter . They all  are yet to come ...
Note :
     - Can store batter in refrigerator for 1 week or freeze it for 2 months.

Idly

Ingredients :

Minapappu / Urad dal - 1cup
Idly rava - 2cups
Salt - 1tsp

• Wash and soak dal and rava saperately for alteast 6 hrs . Over night is even better .
• Drain the water from the dal and grind  it until if froms like pancake batter by adding water little by little.
• Now drain the rava and squeeze out the water from the rava completely and gring it until the consistency of pancake batter .(don't add any water while grindingg the rava becasuse it already absorbed lot of water )

• Now mix both the grinded dal and rava mixture and place it in warm place to femant it for atleast 8 hours or over night .

• Fermented batter contains bubbles like this.(you can see lot of bubbles on top of the batter)
• Now add 1tsp of salt to the batter and mix well.

• Put the idly pot on the medium flame and pour some water into it .(not more than 1/2" from the bottom)
• Meanwhile take the idly  plates and appy oil to each mould and place batter in each mould .

• Carefully place the plates in to the idly pot and close the lid .
• Now increase the heat to high . when u see steam comming out , reduce the heat to low and let till cook  for 10 minutes . After 10 minutes switch off the flame and let it cool for some time .
• 
  
  Open the lid and care fully . Here are my perfectly cooked idlyes

   Carefully remove the idlyes from the plates with spoon.

                                
                          Let me see which combination i like most
                    
                           idly with sambar / idly with allam pachadi

   

               serve idly with sambar / allam chutney /coconut chutney / karam with ghee......
 
NOTE:
       -   I did idly in pressure cooker .
       -  To do idly i pressure cooker you should take off the whistle(weight) while cooking.
       - You should use gascut while cooking .(only weight should be removed).
       - My rava is very course so i grinded rava . If your rava is very fine then you can add soaked       rava to the grinded dal .
       - For fermenting the batter i put the batter in the oven or even can put in the mocrowave.