MYSORE MASALA DOSA

Ingredients for Dosa batter:

• Rice - 2 cups
• Urad dal/Minapa pappu - 1 cup
• Chana dal - 1/4 cup
• Fenugreek seeds/Methi/Menthulu - 1 tbsp
• Salt - to taste
• Water - as needed

Method:

• Take a bowl add rice, urad dal, chana dal, fenugreek seeds, Wash and soak for 5-6 hrs or over night.
• After soaking blend it into a fine paste adding enough water and keep it for ferment over night.
• Next day add salt and mix well.
• And your dosa batter is ready to make dosa.

Ingredients for Red chutney:

• Onion (finely chopped) - 1 (Big)
• Tomato (Chopped)  - 1
• Garlic - 4-5 
• Ginger (chopped) - 1 tbsp
• Oil - 1 tbsp
• Salt - totaste

Method:

• Heat 1 tbsp oil in a pan add garlic, ginger and chopped onions. Saute them well.
• Add chopped tomato and cook it well. 
• Now add salt to taste.
• Let it cool for a bit and grind it.
• Red chutney is ready.

Ingredients for Potato stuffing:

• Potato (Boiled, peeled & mashed) - 2
• Onions (Chopped) - 1 (Big)
• Green chilli (Finely chopped) - 1
• Mustard seeds (Aavalu) - 1/2 tsp
• Curry leaves - few
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Water - 1/4 cup

Method:

• Heat oil in a pan add mustard seeds (Aavalu).
• When they start spluttering add turmeric powder, green chillies, curry leaves and chopped onions.
• Fry until the onions turn transparent.
• Now add mashed potatoes and salt. Add 1/4th cup of water to it. 
• Cook for 2 minutes(till the water gets absorbed) and remove from the flame.

Preparation of Mysore Masala Dosa:

• Heat a non-stick tawa/griddle and grease it with a teaspoon of oil. 
• Take spoonful of dosa batter and spread it quickly on tawa/griddle in circular motion using the bottem part of the spoon as shown in figure below.

• And Spread a spoonful of Red chutney on the Dosa.

• Keep a big spoon of Potato stuffing in the middle of the Dosa.

• Fold the Dosa and serve hot with Coconut chutney.

KHARA BATH (VEGETABLE UPMA)

Ingredients: 

• Rava/Semolina/Sooji/Godhuma nooka - 1 cup
• Water - 3 cups
• Onions - 2 (Sliced)
• Chopped Tomato - 1
• Green peas - 4 tbsp
• Carrot - 1
• Green chillies - 3
• Chopped ginger - 1 tbsp
• Chana dal - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp

Ingredients for Seasoning(Talimpu):

• Ghee - 1 tbsp
• Butter/Oil - 1 tbsp
• Mustard seeds(Aavalu) - 1 tsp
• Asafoetida - 1 pinch
• Red chilli - 1
• Curry leaves - 1 string

Method:

• Boil 3 cups of water, add salt to taste and set aside.
• Heat 1 tbsp ghee in a pan add all seasoning(Talimpu) ingredients. When they start spluttering then add chana dal, green chillies, chopped ginger and onion slices and saute along with the butter/oil. 
• Once onions are golden brown add turmeric powder and coriander powder & mix and quickly add chopped tomatoes and stir to avoid burning off of the powders.
• Once the tomatoes are cooked for couple of minutes add all your vegetables and stir fry them to cook.
• Once vegetables are 3/4th done add 1 cup of Sooji/Rava/Semolina and stir until you can dectect the aroma of fried Rava.
• Now add the boiling water slowly stirring all the while. Make sure you do this on medium heat.
• Stir well and switch off the flame. 
• Serve Khara bath with coconut chutney and any pickle.

COCONUT CHUTNEY (KOBBARI CHUTNEY)

Ingredients:

• Coconut - 1 cup (Peeled and cut into small pieces)
• Bengal gram/Roasted chana dal/Putnala pappu/Daliya - 1/4 cup
• Green chillies - 2
• Salt - to taste

Ingredients for Seasoning(Talimpu):

• Oil - 1 tbsp
• Mustard seeds (Black) - 1 tsp
• Cumin seeds - 1 tsp
• Dry Red chillies - 2 (Broken)
• Curry leaves - 1 string

Method:

• Peel Coconut and cut into small pieces so they are easier to blend.
• Blend the  Coconut, bengal gram/Roasted chana dal, green chillies and salt to a fine paste using a little water if necessary.
• Make seasoning or tadka heat 1 tsp of oil in a pan add all seasoning ingredients. When they start spluttering then pour it over the chutney.
• Delisious Coconut chutney is ready to serve.
• You can serve with Idly, Dosa or any south indian breakfast.

CARROT HALWA (GAJAR KA HALWA)

Ingredients:

• Carrots  - 5
• Milk (boiled)- 2 cups
• Sugar - 1cup (or) to taste
• Ghee/Butter - 3 tbsp
• Cashew nuts - for garnishing
• Almonds - for garnishing
• Cardamom powder (Elachi) - 1/4tsp

Method:

• Peel, wash and grate the carrots.
• Heat a pan with 3tbsp of Ghee/Butter add grated carrot and saute on medium heat till the raw smell disappears.
• Add milk and boil on low flame till thick.
• Once it's start thickening add sugar and stir continuously.
• Cook on low flame for further thickness.
• Add cardamom powder and stir continuously till the ghee separates from the mixture.
• Finally garnish with roasted cashew nuts and almonds.
• Carrot halwa (Gajar ka halwa) is ready to serve.
• Serve hot or cold.

MOOR KALI

TBD

PLAIN DOSA/MINAPA DOSA

Ingredients:

• Urad dal/Minapa pappu/Black gram - 1 cup
• Raw rice - 2 cups
• Fenugreek seeds/Methi/Menthulu - 1tbsp
• Poha/Puffed rice/Rice flakes/Atukulu/Avalakki - 2tbsp

Method:

• Rinse all the above ingredients and soak them in water about 4-5 hrs.
• Blend the soaked ingredients with enough water to a very smooth paste; But keep in mind not to add too much water and make the batter running.
• Pour into large bowl and add salt. Close the lid and allow batter to ferment in a warm place for about 8-10 hrs.
• Heat a flat tawa/pan on medium flame & sprinkle 1/2tsp of oil and pour a ladle full of batter at the centre; With the back of the ladle, spread the batter thinly in a fast circular motion.
• Pour few drops of oil all over the dosa and also at the edges.
• Cook on medium flame until it turns golden color.
• Remove from tawa and serve immediately with coconut chutney and sambar.

TOOR DAL/KANDI PAPPU

Ingredients:

• Toor dal/Kandi pappu - 1 cup
• Water - 3 cups
• Salt - to taste
• Turmeric powder - 1/4 tsp
• Red chilli powder - 1/4 tsp
• Green chillies - 2
• Garlic pods (crushed) - 3-4

Ingredients for Seasoning(Talimpu):

• Oil/ghee - 1tbsp
• Asafoetida (Hing) - 1pinch
• Mustard seeds (Aavalu) - 1/2tsp
• Cumin seeds (Jeera,jeelakarra) - 1/2tsp
• Curry leaves - 1string

Method:

• Wash and boil the toor dal in pressure cooker along with 2 cups of water. Cook for 3-4 whistles and take it off the flame.
• Heat oil/ghee in a pan and add all seasoning(Talimpu) ingredients.
• When they start spluttering then add crushed garlic and chopped green chillies.
• Now add cooked toor dal/Kandi pappu and mix well.
• Add salt, turmeric powder and add red chilli powder.
• Mix and allow it to boil for few minutes.
• Dal should be not too watery/thick. Make a medium gravy by adding little water.
• Serve hot with white rice.

SPINACH DAL/PALAKURA PAPPU

Ingredients:

• Toor dal/Kandi pappu - 1/2 cup
• Spinach/Palakura - 1/2 bunch (washed and chopped)
• Turmeric powder - 1/4 tsp
• Garlic pods (crushed) - 3-4
• Salt - to taste
• Water - 2 cups
• Tamarind juice (chintapandu rasam) - 1/4th cup

Ingredients for seasoning(Talimpu):

• Oil/ghee - 1tbsp
• Asafoetida (Hing) - 2 pinch
• Mustard seeds - 1/2 tsp
• Cumin seeds (jeera/jeelakarra) - 1/2 tsp
• Red chilli - 1
• Green chillies (chopped) - 2
• Curry leaves - 1string

Method:

• Wash and boil the toor dal in pressure cooker along with 2 cups of water. Cook for 2-3 whistles and take it off the flame.
• Heat oil/ghee in a pan add all seasoning(Talimpu) ingredients.
• When they start spluttering then add crushed garlic.
• Now add chopped spinach/palakura and cook till it becomes soft.
• Add little water, If the spinach/palakura doesn't leave water by itself.
• Now add the cooked dal nd mix well.
• Add salt, turmeric powder and tamarind juice(Chintapandu rasam).
• Mix and allow it to boil for few minutes.
• It should not be too watery/thick. Make a medium gravy by adding little water.
• Serve hot with rice/roti.

OKRA/LADIES FINGER/BENDAKAYA FRY

Ingredients:

• Okra/Ladies finger/Bendakaya - 1 tin (or) 250gms
• Onions (chopped) - 2
• Garlic (finely chopped) - 3
• Red chilli powder - 1/4 tsp
• Turmeric powder - 1 pinch
• Salt - to taaste

Ingredients for seasoning(Talimpu):

• Oil - 1tbsp
• Asfoetida/hing - 1pinch
• Mustard seeds - 1/2 tbsp
• Cumin seeds/jeere/jeelakarra - 1/2 tbsp
• Dry red chilli - 1
• Curry leaves - 1string

Method:

• Wash and dry okra/Ladies finger/Bendakaya on a towel. Cut it into 1 inch pieces.
• Heat pan/wok/kadai add oil and all seasoning(Talimpu) ingredients.
• When they start spluttering then add chopped garlic and onions.
• Saute the onions till they turn light brown.
• Add the chopped okra. Add red chilli powder, turmeric powder, salt and little water. Mix  well.
• Reduce the flame, cover and cook for 3-4 min.
• Once again mix well and leave it open till the okra pieces are cook well.
• It can serve with White rice/chapathi.

MIXED VEGETABLE KURMA

Ingredients:

• Potato(cubed)  - 1 (big)
• Carrots (cubed) - 2
• Cauliflower - 1 cup(cut into big size florets)
• Green peas - 1/4 cup
• Tomato(cubed) - 1 (big)
• Cashew nuts (broken) - 3tbsp
• Onions (finely chopped0 - 2 medium
• Ginger (finely chopped) - 1tbsp
• Garlic (finely chopped) - 1tbsp
• Green chilli (finely chopped) - 1
• Black pepper powder - 1/4tsp
• Coriender powder - 1tbsp
• Red chilli powder - to taste
• Turmeric powder - 1/4tsp
• Milk - 1cup
• Salt - to taste
• Elachi (cardamom) - 3
• Cloves (lavang) - 3
• Cinnamon stick (dalchina chekka) - 1 inch piece
• Bay leaf - 1
• Ghee or oil - 2tbsp
• Water - 1cup (approximately)

Method;

• Pressure cook all the vegetables for a whistle.
• Alternatively, boil all the vegetables in few cups of water till just soft but not mushy.
• Or, cover and microwave all the vegetables with 1/2 cup of water for 5min.
• Strain the boiled vegetables and keep  aside.
• Now heat 1tbsp of Ghee/oil in a pan, add cinnamon stick, elachi, cloves. Roast for few seconds.
• Then add broken cashew nuts and roast until golden brown.
• Now add chopped onions, salt, turmeric powder. Mix, saute for 2-3 min.
• Add chopped ginger, garlic & green chillis. Saute them well.coriander powder
• Turnoff the flame and allow mixture to cool.
• Grind cooled onion mixture into a smooth paste with adding enough water.
• In a pan add bay leaf, onion paste and cook until the oil separates.
• Now add coriander powder, red chilli powder and add little water. Mix it well.
• Add chopped tomatoes and add some salt. Stir and cook for 1-2min.
• Now add boiled vegetables with the water from boiling. Mix carefully.
• Add 1cup of milk, stir and cook for 5-7min.
• Add additional water to get to your desired consistency.
• Serve Mixed vegetable kurma with chapathi, paratha, roti or steamed rice.

                                                                                    

MALABAR PARATHA

Ingredients:

• All-purpose flour(Maida) - 200grams
• Milk - 60ml
• Sugar - 1/2 tsp
• Salt - to taste
• Water - as required
• Oil - 5-6 tbsp (approximately)

Method:

• In a mixing bowl, mix well the flour with sugar and salt.
• Pour the milk and add enough water to make soft dough. Keep dusting with flour if required to get the right consistency.
• Knead the dough for about 10-15min. The kneading part is very important to make soft parathas.
• Now smear oil on the dough and the dough rest for 15-20min by covering with a moist cloth.
• For better results, place it in an air tight container.
• You can now feel the softness. Knead it once more about 3-4min. Cut it into equal portions using a knife.
• Each portion should be a little less than the size of tennis ball.
• Apply oil on a rolling surface.
• Take one portion of the dough, put some oil on it.
• Roll out the portion as much as you can so as to make it as thin as possible, equally in its length & width.
• Don't worry about the shape. It may even break in between. Just make it as thin as you can.
• Put a little oil/melted butter over rolled out dough.
• Gently lift the rolled dough from one side and fold the dough alternately, one fold to the above and one fold below. The folds should be just like the saree folds.
• Then hold at one end of the folded dough then spin it just like a spiral.
• Now it should look just like the below.

• Put aside. Repeat the same process for all the dough portions.
• Now put some oil on to these rolls then cover it and rest for 5min.
• Heat 1tsp of oil on a pan/tawa  
• Roll out each dough portion just as you do to make a roti/chapathi.
• But make sure that it is not as thin as roti.
• This paratha should have medium thickness.
• Do not apply any flour on it. Put some oil or ghee if you want.
• This way you can get spiral layered flakey parathas.

• Place rolled paratha on the heated pan/tawa. Add a little oil or ghee.
• Fry on both sides till turns golden brown.
• Take 2-3 parathas your palms adn follow a clapping action (not too hard that you end with broken once) 
• This is done to separate the layers of the parathas.
• Now parathas are ready to eat.
• Malabar parathas are serve with any kurma.

WHITE PEAS CURRY

Ingredients:

• white peas(Tella batanilu) - 1 cup
• Onions(Finely chopped) - 3 
• Garlic - 2-3 big cloves
• Red chilli powder - 1/2 tbsp
• Salt - to taste

Ingredients for seasoning(Talimpu):

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds(Jeera, jeelakarra) - 1/2 tsp
• Dry red chilli - 1
• Curry leaves - 1 string

Method:

• Soak white peas in water for about 7-8 hours or over night.
• Wash and put the soaked white peas in pressure cooker along with 2 cups of water and a pinch of salt. cook for 2-3 whistles.
• Heat the pan/kadai/wok add oil and all seasoning(Talimpu) ingredients.
• When they start spluttering then add garlic & finely chopped onions. Saute them well. Now add red chilli powder.
• Then add cooked peas along with water in which it is cooked. 
• Mix well. Check for salt.
• If you need, you can add little more water. Allow to boil for few minutes.
• Tasty white peas curry is ready to serve. You can serve with puri, roti, chapathi & also serve with white rice.

SWEET CORN VADA (MOKKA JONNA VADALU)

Ingredients:

• Sweet corn - 1 cup 
• Fnely chopped onion - 1
• Corn flour - 2 tbsp (approximately)
• Green chilli - 1
• Cumin seeds(Jeera, jeela karra) - 1 tbsp
• Salt - to taste
• Oil - for deep frying

Method:

• Take corn cobs. Takeout the husk and silk.
• Peelout or chop off the corn kernels from cobs into a bowl.
• Grind together corn kernels, green chilli & salt in a blender or mixi.
• The paste should be little course or crushed. No need to add water.
• In a mixing bowl, combine corn kernel mixture, chopped onions, cumin seeds, corn flour into a somewhat tight paste. Add little more cornflour if required.
• Heat oil in a pan or wok on medium high heat.
• Take small ball out of above corn mixture and flatten it a little with the fingers.
• Slowly drop the flattened corn vadas into a hot oil. U can fry them in batches.
• Deep fry them until golden brown on both sides.
• Then takeout into a paper towel and repeat the with remaining corn mixture.
• Tasty sweetcorn vada(mokka jonna vadalu) is ready. Serve hot with tomato sauce or any chutney.

MINAPA SUNNUNDALU/ROASTED URAD LADDO

Ingredients (for 15 pieces):

• Minapa pappu (urad dal) - 250 gms
• Sugar - 250 gms
• Ghee - as needed to make laddo

Method:

• Take a pan dry roast minapa pappu/urad dal until it turns golden brown colour.
• Then transfer in to a plate and let it cool for some time.
• Later blend the roasted minapa pappu/urad dal in a blender make a course powder.
• Now blend the sugar till it turns into a smooth powder.
• Mix roasted minapa pappu/urad dal powder and sugar powder & Mix well.
• Melt ghee and pour this hot ghee on top of the minapa/urad powder. Mix well with hand until ghee mixes well with the powdered dal.
• Take small portions of the mixture and shape into round balls.
• These minapa sunnundalu/urad dal laddos are very healthy. They can be preserved upto 15-20 days.

NOTE:

• Don't let the mixture stand for a long time as it tends to dry soon.
• Make urad powder & sugar powder and store in air tight container for instant sunnundalu/laddo making.

BUTTER BEANS/LIMA BEANS CURRY

Ingredients:

• Butter beans (boiled) - 1 tin 
• Chopped tomatoes - 3-4 (big size)
• Chopped onions - 2
• Crushed garlic - 1 tbsp
• Red chilli powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Turmeric powder - 1 pinch
• Garam masala - 1/4 tsp (optional)
• Sugar - 1/2 tsp
• Salt - to taste

Ingredients for Seasoning (Talimpu):

• Oil - 1 tbsp
• Mustard seeds - 1/2 tbsp
• Cumin seeds (Jeera, Jeelakarra) - 1/2 tbsp
• Curry leaves - 1 string
• Asafoetida (hing) - 1/4 tsp

Method:

• Heat oil in a pan add mustard seeds, and let it splutter then add cumin seeds and asafoetida (hing).
• Add crushed Garlic, chopped onions & saute them well.
• Now add the chopped tomatoes, red chilli powder, turmaric powder, coriander powder, salt & sugar. Mix it well.
• Cover and cook for about 3-4 min.
• Add Buttter Beans/Lima beans and add 1/2 cup of water or according to the consistency of gravy you want.
• Cover and cook for a further 10 min on a medium heat. Check the salt.
• Butter beans curry should be served with Plain rice or any type of roti or paratha.

HOMEMADE IDLY

Ingredients:

• Urad dal (Minapa pappu) - 1 cup
• Raw rice - 2 cups
• Poha (Atukulu, Puffed rice) - 1 cup
• Fenugreek seeds (Mentulu, Methi) - 1 tsp
• Salt  - to taste
• Oil - 2 tsp

Method:

• Wash & soak the rice and urad dal separately for over night or atleast 8 hours.
• Soak fenugreek seeds along with urad dal.
• Wash poha and soak in water for 15- 20 min before blending/grinding.
• Now combine rice, poha and  urad dal and fenugreek seeds together and blend/grind coursely adding enough water.
• Add salt and mix thoroughly with hands. Check salt.
• Cover and keep in warm place then leave it to ferment for over night or atleast 8-10 hours.
• Once the batter has fermented, it will rise.
• Now add oil into fermented idly batter, mix it well.
• Now your idly batter is ready.
• Grease the idly plates with oil and pour a spoonful of batter.
• In a pressure cooker add about 1 inch of water. Let it boil.
• Then place the idly stand in boiling water, and close the lid without whistle for 15-20 min.
• After 15-20 min take out idly stand and allow to cool for 2-3 min.
• Then spoonout the idlies from the idly plates.
• Serve idlies hot with any chutney or sambhar.

MINAPA (URAD DAL) GARELU / ULLI GARELU

Ingredients:

• Minapa pappu (Urad dal) - 1 cup
• Onions (Finely chopped) - 2
• Green chillies (Finely chopped) - 2-3
• Ginger (Finely chopped) - 1 tbsp
• Cumin seeds - 1 tbsp
• Curry leaves - 1 string
• Salt - to taste
• Oil - for deep frying  

Method:

• Wash and soak the urad dal (Minapa pappu)  for over night or atleast 5-6 hours.
• Remove all the excess water and blend the urad dal into a course thick paste with using the blender or wet-grinder by adding very little water.
• If the urad paste (batter) is not thick, the garelu (wadas) do not get a perfect shape.
• Take a frying pan add oil & let it heat.
• Take a bowl add blended urad paste (Minapa paste), chopped onions, chopped green chillies, chopped ginger, cumin seeds, curry leaves & salt. Mix all these ingredients well.
• Wet hands, take a small portion of the batter, place in the palm and make a small hole in the mddble of the portion then carefully drop into a hot oil.
• Deep fry on both sides till it turns golden brown.
• Serve hot garelu with any chutney or sambhar.

MIXED VEGITABLE CURRY

Ingredients:

• Mixed vegitables such as brinjal, cauliflower, babycorn, runner beans (goru chikkudu) - 1big cup
• Tomato - 4 (big size)
• Onions (sliced) - 2
• Garlic (finely chopped) - 4 cloves
• Red chilli powder - 1/2 tbsp
• Turmeric powder - 1/4 tsp
• Coriander powder (optional) - 1/2 tsp
• Water - 1 cup
• Salt - to taste

Ingredients for seasoning (Talimpu):

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Cumin seeds (Jeera, jeelakarra) - 1 tsp
• Red chilli (optional) - 1
• Curry leaves - 1 string

Method:

• Heat the heavy bottemed pan add oil and all seasoning (Talimpu) ingredients.
• When they start spluttering then add chopped garlic & onion slices. Saute them well. And add turmeric powder, chilli powder, coriander powder &salt.
• Now add all the vegetables into the pan, and add tomato pieces also. Bring to the boil.
• Cover and cook for about 3-4 min. Then add 1 cup of water.
• And again cover and cook for about 10-15 min or until the vegetables are soft.
• Once vegetables are cooked, switch off the flame and garnish with coriander.
• Mixed vegetable curry serve with any type of roti, paratha & also serve with plain rice or flavered rice.

COOKED (BOILED) RICE DOSA

Ingredients (for batter):

• Cooked (boiled) rice - 1 cup
• Rice flour - 1/2 cup
• Tomato - 3
• Green chillies - 2
• Salt - to taste

Ingredients (for topping):

• Onions (finely chopped) - 2
• Ginger (finely chopped) - 2 tbsp
• Cumin seeds (jeera) - 1 tbsp

Method:

• In a blender or mixi add cooked rice and make a smooth paste. Add a little bit water only while mashing.
• Make the tomatoes & green chillies mashed in a blender.
• In a large bowl add rice mash, tomato mash, rice flour & salt. Mix it well.
• Add enough water so that it comes as dosa mix (batter). 
• Now heat a non-stick tawa (Pan,griddle) and pour 1 tsp of oil.
• Then pour a ladle full of the batter onto a tawa.
• Now sprinkle the toppings and pour 1 tsp of oil around it.
• Fry on both sides till it turns golden brown.
• Serve dosa with coconut chutney.

RICE GRAIN (VARINOOKA) VUPPINDI

Ingredients:

• Rice grain (Rice suji/varinooka) - 1 cup
• Water - 3 cups
• Sweet corn - 1/4th cup (optional)

Ingredients for Seasoning (Talimpu):

• Mustard seeds (Aavalu) - 1/2 tsp
• Jeera (Jeelakarra) - 1/2 tsp
• Asafoetida (Hing) - 1/4th tsp
• Red chillies -1
• Green chillies - 6 (If you want less spice then reduce the green chillies)
• Curry leaves - 1 string
• chana dal - 1 tbsp
• Moong dal - 3 tbsp
• Grated coconut - 1/4th cup (optional)

Method:

• Mix and wash the chana dal & moong dal and keep it aside.
• Heat the Kadai (PAN) with oil. 
• Add mustard seeds. When they start to crackle then add remaining seasoning ingredients.
• Saute it well. Then add chana dal , moong dal & grated coconut.
• Now add 3 cups of water and close with lid.
• When the water starts to boiling, simmer the heat till the moong dal cooks well.
• Then add rice sooji and keep stirring for 3-4 min.
• Now add sweetcorn and mix it well.
• Close with lid and cook until it turns soft.
• This hot Rice sooji vuppindi serve with curd (or) coconut chutney.

ALOO UTHAPPAM (POTATO UTHAPPAM)

Ingredients (For batter):

• Boiled, peeled & mashed Aloo (potato) - 2 (medium size)
• Rice flour - 1 cup
• Curd - 1 cup
• Green chillies (finely chopped) - 2
• Salt - to taste

Ingredients (for topping):

• Onions (finely chopped) - 2
• Ginger (finely chopped) - 2 tbsp
• Carrot (finely grated) - 1
• Cumin Seeds (jeera) - 1 tbsp

Method:

• In a mixing bowl add mashed aloo (potatoes), rice flour, curd, green chillies, salt. Mix it well.
• Then add enough water and make a thick batter just like idly batter. Keep it aside for 10-15min.
• In another mixing bowl add all topping ingredients. Mix it well.
• Now heat a non-stick tawa (pan, gridle) and pour 1 tsp of oil.
• Then pour a ladle full of the batter onto a tawa (don't spread it).
• Uthappam should be about 1/2 inch thick.
• Now sprinkle the topping mixture and pour 1 tsp of oil around it.
• Fry on both sides till it turns golden brown.
• This uthappam serve with coconut chutney. 
• It is so much tasty, fluffy & delicious. Better you try it. Good luck.