MINAPA ROTTI

Minapa rotti is very popular breakfast in indian homes that is more popularly known as Dibba rotti. My mum made this recipe very frequent in my home. This is very tasty and crispy outer layer. It is lightly heavy dish. This is my hubbys most favourate recipe, so i made this in last satur day.

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Ingredients:

• Urad dal (Minapa pappu) - 1 cup
• Rice ravva (Vari nooka) - 1 cup
• Salt - to taste

Ingredients for Seasoning (Talimpu):

• Mustard seeds (Aavalu) - 1 tsp
• Cumin seeds (Jeera, jeelakarra) - 1 tsp
• Asafoetida (Hing) - 1/4 tsp
• Green chillies - 2
• Red chilli - 1
• Ginger (Finely chopped) - 2 tbsp
• Urad dal - 1 tsp
• Curry leaves - 5
• Oil - 3 tbsp

Method:

• Rinse and soak urad dal in plenty of water for over night or atleast 6 hours.
• Take rice ravva in a bowl and sprinkle some water and keep aside.
• Blend/grind the urad dal into a smooth batter with adding enough water. The consistency should be like idly batter.
• Mix the rice ravva into the ground  urad dal batter, add salt to taste and mix well.
• Heat 2 tbsp oil in a non-stick pan/kadai and add all seasoning (Talimpu) ingredients and saute them until the urad dal turn golden color.
• Now add this seasoning into the urad dal batter and mix well.
• Now in the same pan add 1 tbsp of oil and pour the batter to it, cover and let fry on a very slow flame till golden brown.
• If required add a little more oil.
• After 20-30 min turn over carefully and cook the other side if interested.
• You can serve Minapa rotti as a breakfast with coconut chutney, bombay chutney or sambar.

Note:

• You can use idly ravva instead of rice ravva.

CHEGODILU (FRIED RICE FLOUR RINGS)

Ingredients:

• Rice flour (Vari pindi) - 1 cup
• Water - 2 cups
• Moong dal (Pesara pappu) - 2 tbsp
• Cumin seeds - 1/2 tbsp
• Sesame seeds - 3 tbsp
• Chilli powder - 1/2 tsp or to taste
• Turmeric powder - pinch
• Salt - to taste
• Oil - 1 tbsp + for deep frying

Dough preparation:

• Take a non-stick pan and add all the above ingredients except oil and sesame seeds. Mix well with out any lumps and adjust the spices depending on your preference.
• Now switch on the flame and cook on medium heat to make a paste. Stir continuously without stopping. (Otherwise it sticks to the pan)
• It should turn into a thick paste. You can see like a rice flour upma.
• You have to check the paste with wet hands, if it is not sticking then paste is ready.
• Now switch of the flame and add ssesame seeds and 1 tbsp of oil. Mix well and cover it with lid for 15-20 minutes till it cools down.
• Once cool, knead the dough till it is smooth.

Chegodi preparation:

• Apply oil on to your hand and grease the oil to a flat surface, and take a small lemon size ball of the dough and roll it into a thick rope and form a ring by pressing the ends of the rope firmly.

• Prepare the entire dough in this manner.

• Heat oil in a pan on medium high heat and place the chegodilu one by one into the hot oil. Let the chegodilu fry on high flame till they rise to the surface.

• Cook the chegodilu till they turn crisp and  golden color on both sides.

• Once they turn golden color, then remove on to a paper towel.
• Serve hot with chana dal chutney or coconut chutney / Serve with a cup of tea.

RICE GRAIN ROTI (BIYYAM NOOKA ROTTI)

Ingredients:

• Rice grain (Biyyam nooka/Rice suji/varinooka) - 1 cup
• Water - 3 cups
• Red chillies -1
• Green chillies - 5 (If you want less spice then reduce the green chillies)
• chana dal - 1 tbsp
• Moong dal - 4 tbsp
• Mustard seeds (Aavalu) - 1/2 tsp
• Cumin seeds (Jeera, Jeelakarra) - 1/2 tsp
• Curry leaves - 1 string
• Asafoetida (Hing) - 1/4 tsp
• Salt - to taste
• Oil- 4 tbsp

Method:

• Mix and wash the chana dal & moong dal and keep it aside.
• Heat oil in a Kadai (PAN), when oil is hot add asafoetida(hing), mustard seeds, cumin seeds, when it pops up  add red chilli and green chilli, fry for 1 min.
• Now add chana dal, moong dal, fry for 2-3 min.
• Now add 3 cups of water and close the 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, so it combines well with the water and doesn't form any lumps.
• Now close the lid and reduce the flame to low for 25-30 min.
• After that check the grain is cooked and increase the flame to high for 10 min. After that turn off the flame.
• When its cool down you can cut into pieces.
• You can serve with onion curry or any piclee and yogurt(curd).

RAVA DOSA

Ingredients:

• Bombay Rava/Sooji/Semolina - 1 cup
• Rice flour (Vari pindi) - 1 cup
• All-purpose flour (Maida) - 1/2 cup
• Green chillies (finely chopped) - 2
• Onions (finely chopped) - 2
• Carrot (Grated) - 1
• Ginger (finely chopped) - 2 tbsp
• Cumin seeds (jeera) - 1 tbsp
• Salt - to taste
• Pepper powder - 1 pinch
• Salt - to taste

Method:

• Mix all the above ingredients except onions and carrot. 
• Add water or buttermilk and make very thin batter.
• Make sure there are no lumps at all in the dosa batter.
• Now heat a non-stick tava (Pan,griddle) and pour 1 tsp of oil.
• Sprinkle some chopped onions on tava then sprinkle dosa batter with hand or pour a ladle full of the batter onto a tava.
• Now sprinkle grated carrot and 1 tsp of oil around the dosa.
• Fry till it turns golden brown.
• Serve Rava dosa with coconut chutney.

CONE DOSA

Ingredients:

• 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 required

Preparation:

• 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.

Method:

• 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.
• Pour few drops of oil all over the dosa and also at the edges.
• It is almost cooked on one side, make a slit from the center and flip the dosa and cook for one more minute or cook till crisp.
• When it is ready, just roll it from the slit and make a cone.
• Cone dosa serve with coconut chutney .

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.

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.

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.

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.

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.

INSTANT DOSA

Ingredients:

• Plain flour (maida) - 1 cup
• Rice flour - 2 1/2 cups
• Besan flour (chickpeas flour) - 1 tsp (optional)
• Salt - to taste
• Green chillies - 3 (finely chopped)
• Onion - 1 (chopped)
• Curry leaves - 5-6 (chopped)

Method:

• Mix everything above to a fine battter by adding enough water.
• Allow to stay for few minuites.
• Heat a non stick griddle with oil, pour a large spoon of dosa batter over it.
• serve instant dosa with chutney or sambar.

PAPER DOSA

Ingredients: 

• Urad dal - 1 cup
• Rice - 3 cups
• Fenugreek seeds - 1 teaspoon

Method: 

• Soak urad dal and rice separately for 5 - 6 hours.
• Finely mix together and grind in to a smooth batter by adding enough water.
• Add salt and keep lid let it ferment for 10 - 12 hours.
• Then mix it well .
• Now heat a non stick tawa and spread 1 tsp of oil.
• Then make dosa very thin with starting from the centre.
• We get very crispy dosa.
• Serve dosa with chutney or sambar.