Majjiga Chukka Atlu Recipe / Majjiga Atlu Recipe / Traditional Andhra Recipe Majjiga Chukka Atlu / Chukka Atlu Recipe / Urad Dal Chukka Atlu Recipe

 

Majjiga Chukka Atlu

Tempering ingredients

Oil - 2 tsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Jeera - 1/2 tsp

Chopped ginger - 2 tsp

Chopped green chilies - 4

Red chilly - 3

Hing - 1/4 tsp

Curry leaves few

( heat oil in a pan and temper it with above ingredients)

Other ingredients

Urad dal - 1/2 cup

( soak it in water for 2 hours, drain the water add it into a blender. Add water little by little and grind to a smooth batter, add salt and mix. The consistency must be like dosa batter not too thick or too thin )

Salt to taste

Curd - 2 cups or add more if needed

( beat the curd well add some salt pour some water and dilute. Consistency must be like a semi thick buttermilk )

Chopped coriander leaves for garnish

Oil to fry 

Majjiga Chukka Atlu

Method

Pour the tempering into the diluted curd , mix and keep it aside.

Heat a tawa pour a ladle of urad dal batter like mini pancakes, pour oil around the pancakes.

Once cooked flip the pancakes to cook the other side. When both sides are light brown remove and put it into the curd mixture immediately.

Let it soak for 5 minutes, garnish with coriander leaves and enjoy like a evening snack or as a side dish for rice.

Courtesy : From internet.

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Acorn Squash Dosa Recipe / Yellow Pumpkin Dosa Recipe / Parangikai Dosa Recipe / Interesting Dosa Recipes

 

Acorn Squash Dosa

Ingredients

Idli rice - 1 cup

Sona masoori rice - 1 cup

Urad dal - 1/4 cup

Methi / Fenugreek seeds - 1/4 tsp

Grated acorn squash - 1 cup

( ass more if needed)

Salt to taste

Method

Wash and soak both the rice , urad dal and methi seeds for 3 hours.

Add this into a blender add the grated squash and grind to a smooth semi thick batter.

Add salt mix and let it ferment for 8 hours. Next day add water if needed to get a dosa batter consistency.

Heat a tawa pour a ladle of batter and spread it thin , drizzle some oil. Flip the dosa and cook the others ide too.

Enjoy these delicious dosa with chutney or sambar.

Note:

You can add yellow pumpkin instead of acorn squash in this recipe.

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Kambu Idli Dosai Recipe / Bajra Idli Dosa Recipe / Pearl Millet Idli Recipe - Healthy Idli Recipes - Millet Recipes

 

Kambu Idli

Ingredients

Kambu / Pearl millet - 1 cup

Idli rice - 1 cup

Whole urad dal with skin - 1/2 cup

Methi seeds - 1 tsp

Salt to taste

Method

Wash and soak kambu, methi, rice and urad dal together for 4 hours.

Grind the ingredients to a smooth batter add salt mix well.

Cover and let to ferment overnight or at least for 8 hours.

Next day mix the batter well , grease the idly plates pour a ladle of batter into the plates & steam them till cooked.

Serve it with any chutney you like.

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Fermented Ragi Dosa Recipe / Fermented Finger Millet Dosa Recipe / Ragi Dosa Recipe /Kezhvaragu Dosa Recipe . - Dosa Recipes

 

Fermented Ragi Dosa

Ingredients

Urad dal - 1 cup

Ragi flour - 2 cups

Salt to taste

Method

Wash and soak urad dal for 3 hours then grind to a smooth fluffy light batter.

Remove the batter into a bowl add the ragi flour and salt mix well till combined , cover and let the batter to ferment for 8 hours or overnight.

Next day mix the batter well add water if needed to get a semi thick dosa batter consistency.

Heat a tawa take a ladle of batter and spread it to the thickness you want. Pour a teaspoon of oil around the dosa , When light brown at the bottom flip and cook till done.

Serve it hot with any chutney.

For more Dosa recipes click HERE

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Instant Appam Using Idli Dosa Batter / Appam Recipe Using Idli Dosa Batter / Appam from Leftover Idli Batter

Appam using Idli Batter

Ingredient

Idli batter - 4 large ladles

Thick coconut milk - 1 & 1/2 ladle

( I used tinned coconut milk)

Water a needed

Salt to taste

Sugar - 1/4 tsp

Cooking soda - a pinch

Method

Mix all the above ingredients together in a bowl, pour water little by little to get a semi thin consistency.

Do not add too much water then batter will be runny.

Grease a appam pan  (non stick works great) with little oil , when hot pour a ladle of batter and swirl the pan. The center portion should be thick and outer portion must be thin. Pour some oil around cover with a lid and cook till done.

Gently loosen up the edges and remove the appam from the pan.

Enjoy with Paya or sweetened coconut milk with a pinch of cardamom powder.

Regular Appam recipe click HERE 

Wheat Appam recipe click HERE

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Black Rice Dosa Recipe / Kavuni Arisi Dosa / Karuppu Kavuni Arisi Dosa Recipe - A Healthy Dosa Recipe

Kavuni Arisi Dosa

Ingredients

Kavuni arisi / Black Rice- 2 cups

( You can add 1 cup idli ice and i cup kavuni arisi for a variation)

Urad dal with skin - 1/2 cup

( You can add urad dal without skin too)

Methi seeds - 1/2 tsp

Salt to taste

Method

Wash and soak kavuni arisi for 6 hours and urad dal and methi together for 3 hours.
Now grind all together to a semi thick smooth batter or grind urad dal and rice separately and then mix both the batters.

Add salt mix and leave it to ferment for 8 hours.
Next day add water if needed to get the right consistency, heat a dosa pan when hot pour a ladle of batter and spread it.
Pour few drops of oil around the dosa once brown on one side flip the other side to cook.
Remove it on a plate and serve with any chutney you like.

For more Dosa recipes click HERE 

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Ragi Moongh Dal Dosa Recipe / Moongh Dal Ragi Dosa Recipe / Ragi Mung Bean Dosa / Finger Millet Moongh Dal Dosa / Healthy Weight Loss Dosa Recipe / Ragi Pachai Payaru Dosa - Easy Dosa Recipes

 

Ragi Moongh Dal Dosa

Ingredients

Green moongh dal - 1 cup

Ragi Flour / Finger Millet Flour - 3/4 cup

Green chilly - 1

Ginger - a small piece

Cumin seeds - 1/2 tsp

Curry leaves - 6

Salt to taste

Method

Wash and soak green moongh dal in water for 8 hours. Next day drain out the water and add it into a blender, add green chilies, ginger . curry leaves add water and grind to a smooth semi thick batter.

Transfer the batter into a bowl add the ragi flour , salt and jeera mix well. Fermentation is not needed for this dosa.

Heat a dosa pan pour a ladle of batter and spread, pour oil around the dosa and cook both sides till light brown. Remove to a plate and enjoy with any chutney.

Ragi Pachai Payaru Dosa

Note:

If using whole ragi soak them overnight and grind.

Yellow moongh dal can also be used instead of green whole moogh dal.

Sprinkle some chopped onions on top of the dosa this gives an extra taste.

For more Dosa recipes click HERE

For more Millet recipes click HERE

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Chutney Powder Recipe / Karnataka Style Chutney Podi Recipe / Karnataka Style Chutney Pudi Recipe / Gunpowder Recipe / Kadle Bele Chutney Pudi Recipe

 

Chutney Pudi

Ingredients

Channa dal - 1/2 cup

Urad dal - 1/2 cup

Dry coconut / Kopparai - 1 cup

Red chilly - 6

Kashmiri red chilly / Byadagi chilly - 8

Salt to taste

Tamarind - a large grape size

Jaggery - 1/2 tsp

Curry leaves - few

Tempering

Coconut - 3 tsp

Mustard - 1 tsp

Hing - 1/8 tsp

Method

Dry roast channa dal and urad dal separately till color changes, transfer to a plate.

Add a drop of coconut oil and fry both the red chilies till they puff up remove to a plate.

Add coconut and roast till slightly colour changes switch off the stove and add curry leaves.

Cool all the ingredients and transfer to a mixie jar, add salt, jaggery and tamarind. 

Grind to a semi smooth powder , transfer to a bowl.

Heat oil in a pan and temper it with hing and mustard seeds, pour it into the chutney pudi mix till combined. Store it in a clean jar in fridge.

Enjoy with Idli or Dosa!

Note:

If you are making it in small quantity keep it at room temperature otherwise to retain the freshness of the pudi keep it in fridge.

For Version 2 click HERE

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Thavala Adai Recipe / Thavala Dosa / Tavala Adai Recipe - Dosa Recipes

Thavala Adai

Ingredients ground to a coarse powder

Idli Rice - 1 cup
Thur dal - 1/2 cup
Channa dal - 1/2 cup
Yellow moongh dal - 2 tbsp
Red chillies - 3
Pepper - 1 tsp
Jeera - 1 tsp

Tempering

Oil - 1 tbsp
Mustard - 1 tsp

Urad dal - 1 tsp
Hing - a generous pinch
Curry leaves few

Other Ingredients

Grated coconut - 1 tbsp

Curd - 2 tbsp

Oil to cook adai as needed
Salt to taste

Method

Take a mixi jar add add all the above ingredients and dry grind to a rava consistency.

Your mixture is ready to use take needed consistency add salt and pour boiling water and mix well.

Make sure there are no lumps cover this with a lid and leave it for 1 hour.
After 1 hour you will see all the water is absorbed so add some more boiling water to get a thick batter consistency. Cover and let it rest for another 1 hour.
Heat oil in a pan and temper it with above ingredients, pour it into the batter add coconut, curd and mix.
Heat a thick iron kadai pour some oil take a ladle of batter and slightly spread.
Cover it with a lid and cook in medium high flame after few minutes remove lid and gently flip it and cook the other side too. Add some oil after flipping the adai.
Once its crisp and cooked well remove and serve it hot with any chutney.

Ingredients ground to a coarse batter ( Version 2)

Sona mosoori rice/ Raw rice - 1 cup

Idli rice - 1/4 cup

Urad dal - 1/4 cup

Channa dal - 1/4 cup

Thur dal - 1/4 cup

( wash and soak all the ingredients for 3 hours, then grind to a thick batter by adding very little water. Add salt mix and let it ferment for 4 hours)

Tempering 

Oil - 1 tbsp

Jeera - 1 tsp

Pepper - 1 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Chopped green chilies - 2

Red chillies - 3 

Curry leaves few

Hing - a generous pinch

( Heat oil in a pan and temper it with above ingredients, pour it into the rice batter mix well..

Method

Heat a thick iron kadai pour some oil take a ladle of batter and slightly spread.
Cover it with a lid and cook in medium high flame after few minutes remove lid and gently flip it and cook the other side too. Add some oil after flipping the adai.
Once its crisp and cooked well remove and serve it hot with any chutney.

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Egg Salna Recipe / Muttai Salna Recipe / Egg Salna In Instant Pot / Instant Pot Salna Recipe - Side Dish for Aapam

 

Egg Salna

Ingredients fried in 1 tsp oil till light brown and ground to a smooth paste 

Grated coconut - 1/4 cup heaped
Peanuts - 2 tsp
Pottukadalai - 1 & 1/2 tsp
Ginger and garlic paste - 1 & 1/2 tsp
Kalpasi/Black stone flower - a small piece
Cloves - 1
Cinnamon - a tint piece
Green chilies - 2
Fennel seeds - 1 tsp heaped

Bay leaf - 1

Cashew nuts - 10

Poppy seeds - 2 tsp

Chopped onion - a handful

Red chilly powder - 3/4 tsp
Kashmiri chilly powder - 1/4 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp

Salt to taste

Tempering ingredients

Oil - 6 tsp
Cinnamon - a small piece
Cloves - 2
Cardamom - 1
Kalpasi - 1/2 tsp

Other ingredients

Chopped onion - 1/2
Chopped tomato - 1
Mint leaves few
Curry and coriander leaves few

Boil eggs and make slits on them- 4

Beaten egg - 1
Water as needed

Muttai Salna

Method

Heat oil in a instant pot and temper it with above ingredients.

Add onion, few curry leaves and tomato fry till colour changes.

Now pour the ground masala and saute for a minute , pour water to the thickness you want.

Close the lid vent closed and pressure cook for 4 minutes. Cool and open the lid.

Switch to saute mode and add the beaten egg ,boiled eggs mix and give a boil, switch off the stove.

Lastly add the,mint and coriander leaves and serve hot with Appam, Barota.Parota Biriyani, Idli or Dosa.

Note:

Frying ingredients can also be done in instant pot, but i used a kadai to do so.

For Vegetable Salna click HERE

For Empty Salna click HERE

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Black Rice Dosa / Kavuni Arisi Dosa / Garlic Cheese on Black Rice Dosa / Garlic Cheese Dosa Recipe - Dosa Recipes

 

Black Rice Dosa

Dosa batter ingredients

Black rice - 1 cup

Idli rice - 1 cup

Whole urad dal with skin - 1/2 cup

Methi seeds - 1/2 tsp

Salt to taste

Method

Wash and soak all the above ingredients together for 6 hours or overnight.

Next day grind to a semi smooth batter, add salt mix and leave the batter to ferment for 8 hours.

Your batter is ready to use.

Black Rice Dosa

Ingredients for Garlic Cheese Dosa

Mozzarella cheese as needed

Finely chopped garlic - 6

Red chilly powder - 1/2 tsp

Salt to taste

Chopped spring onions or coriander leaves for garnish

Oil - 3 tsp

( Heat oil add salt and chopped garlic fry in low flame till crisp and brown. Cool and add the red chilly powder and mix, keep it aside)

Method

Heat a dosa pan when hot pour a ladle of the dosa batter and spread it , pour few drops of oil around the dosa. Once brown on one side sprinkle the garlic mixture and some cheese fold it like a triangle.

Remove it to a plate garnish with spring onions , cheese and garlic mixture and enjoy hot!

Note:

To make cheese garlic you can use any kind of dosa batter.

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Sundakkai Chutney Recipe / Turkey Berry Chutney Recipe / Pachai Sundakkai Chutney Recipe / Sundaikai Chutney Recipe

 

Sundakkai Chutney

Ingredients for frying

Sundakkai / Turkey Berry - 1 cup

( wash and crush them slightly or cut into half)

Salt to taste

Tamarind - a small gooseberry size

Red chilies -6

( add more or less according to your taste)

Chopped tomato - 1 small

Chopped onion - a handful

Chopped garlic - 4

Coconut - 3 tbsp

Urad dal and channa dal - 1 tbsp each

Oil - 1 tsp

Tempering

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Curry leaves few

Red chillies  - 1

Method

Heat oil in a pan add urad dal, channa dal, red chilies fry till light brown.

Then add the remaining mentioned ingredients and fry till raw smell has completely disappeared.

Switch off the stove cool the ingredients and add it into a mixi jar add salt and grind to a smooth chutney. While grinding add very little water, transfer this into a bowl.

Heat 2 tsp oil and temper with above ingredients, pour it into the chutney and mix well.

Enjoy with Dosa or Rice.

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Rice Flour Appam Recipe / Appam With Rice Flour Recipe / Quick and Easy Appam Recipe / Palappam Recipe / Vellayappam With Rice Flour Recipe / Appam With Yeast Recipe / Aapam Recipe

 

Rice Flour Appam

Ingredients

Rice flour - 1 & 1/2 cups

Soaked poha /aval / flattened rice - 1/4 cup

Dry yeast - 1 tsp (heaped)

Sugar - 2 tsp

Salt to taste

Thick coconut milk - 1 cup

( I used the tinned milk)

Warm water as needed

Method

Take a mixi jar add soaked poha , rice flour and coconut milk blend well and transfer to a bowl.

To this add the yeast, salt, sugar and warm water and dilute the mixture. The consistency must be little thinner than a dosa batter.

Cover and let it ferment for 3 to 4 hours, before making appam check the consistency add more coconut milk if needed and mix.

Heat a appam pan grease with some oil pour a big ladle of batter gently swirl the pan around so that a thin layer of batter covers the sides and thick layer collects at the bottom. 

Cover and cook for 1 minute till the edges become golden crisp and center is soft. It is only required to cook on one side of the appam. remove & serve it with any spicy gravy you wish.

Check out for Kerala Wheat Appam

Check out for Kerala Style Yeast Appam

Check our for Tamilnadu Style Appam

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Inji Thogayal Recipe / Ginger Thogayal Recipe / Inji Thuvaiyal Recipe / Ginger Thuvaiyal Recipe

 

Inji Thogayal

Ingredients

Sesame oil - 2 tsp

Red chilies - 3

Curry leaves - few

Hing - 1/2 tsp

Chopped ginger - 3 tbsp

Urad dal - - 2 tbsp

Tamarind - a small piece

Salt to taste

Coconut - 1 tsp

Jaggery - 1/4 tsp

Tempering (optional)

Sesame oil - 1 tsp

Vadavam - 1 tsp

( If you don't have vadavam add mustard ,red chilly and urad dal)

Curry leaves - few

Method

Heat oil in a pan add the all the above ingredients except for coconut and jaggery, fry till light brown. Switch off the stove and add jaggery and coconut, mix well and let it cool

Add the fried mixture into a mixi jar and grind to a thick chutney.

Heat oil in a pan and temper, pour the jot tempering into the chutney mix and enjoy with hot rice or with Idli / Dosa.

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Onion Tomato Gotsu Recipe / Vengayam Thakkali Gothsu / Tomato Gotsu Recipe / Tomato Gostu Recipe / Thakkali Kosthu Recipe - Side dish For Idli and Dosa

 

Tomato Gotsu

Ingredients ground to a smooth paste

Grated coconut - a handful

Pottukadalai / roasted gram dal - 1 tbsp

Green chillies - 2

( add water and grind to a smooth paste)

Tempering

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1 tsp

Hing - a generous pinch

Curry leaves few

Other ingredients

Tomatoes - 2 large

( Blanch the tomatoes and remove the skin and finely chop them)

Chopped onion - a handful

Red chilly powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Curry and coriander leaves for garnish

Onion Tomato Gothsu

Method

Heat oil in a pan and temper with above ingredients.

Add onions and fry till color changes. Add the dry powders and chopped tomatoes mix well.

Pour the ground mixture  water as needed and cook till the gravy is semi thick.

Switch off the stove , garnish with curry and coriander leaves and enjoy with Idli or Dosa.

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Spicy Thakkali Bajji Recipe / Thakkali Bajji Recipe / Tomato Bajji Recipe / Thakkali Bhaji for Idli . Dosa and Chapathi / Thakkali Kadayal Recipe

 

Thakkali Bajji

Tempering

Sesame oil - 2 tsp

Mustard and Urad dal together - 1 & 1/2 tsp

Jeera - 1/4 tsp

Red chilly - 1

Curry leaves few

Ingredients to be pressure cooked

Diced onion - 1 medium size

Ripe tomatoes - 2 large or 3 medium size

Red chilly - 4

Kashmiri chilly - 4

Garlic - 3

Salt to taste

( Pressure cook all the ingredients till soft and using a hand blender blend till all mashed)

Method

Heat oil in a pan and temper it with above ingredients.

Pour the hot tempering into the tomato mixture and mix well.

Best served as a side dish for  Idli . Dosa and Chapathi.

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Pullattu Recipe / Curd Dosa / Andhra Pullattu Recipe / Perugu Dosa Recipe - Dosa Recipes

Pullattu

Ingredients

Sona masoori rice - 2 cups

Methi Seeds - 1 tsp

Curd - 1 cup

Water as needed to dilute the curd

Cooking soda - 1/4 tsp

Salt to taste

Method

Wash and soak rice and methi seeds together in curd, add water as needed for overnight.

Next day grind the rice along with curd to a smooth semi thick batter add salt mix and ferment it for another 8 hours or overnight.

Next day add water to dilute the batter if needed, just before making dosa mix the cooking soda.

Heat a dosa pan grease with some oil pour a ladle of the batter, do not spread like dosa and thickness should look like uthappam.

Pour oil around the dosa cover with a lid and cook , do not turn the dosa. For variation you can sprinkle some cumin seeds, chopped coriander leaves, onion and green chillies on top.

Enjoy hot with chutney or sambar.

For more interesting dosa recipes click HERE.

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Kunji Kalathappam Recipe / Malabar Special Kunji Kalathappam / Kunhi Kalthappam Recipe / Malabar Tea Time or Breakfast Recipe

Kunji Kalattappam

Ingredients

Jeeragasamba rice - 1/2 cup

Sona mosoori rice - 1/2 cup

Sugar - 1/4 cup

Pinch of salt 

Cardamom powder - a generous pinch

Coconut oil - as needed for shallow frying

Method

Soak both the rice together for 4 hours, drain the water and add it into a mixi jar pour very little water and grind to a smooth batter. Add sugar and cardamom powder and grind till combined.

Do not add too much water to grind when sugar is added the batter will become thin. So be very careful when grinding. The batter should be in between Idli and dosa batter.

Transfer to a bowl cover and rest for 1 hour, heat coconut oil in a kadai when hot pour a ladle of batter in the middle. This appam is cooked only one side and do not flip. Using a spoon pour hot oil on top of the appam continuously to cook on top.

When the bottom is slight brown remove from the oil. This appam will be brown at the bottom and white on the top.

Enjoy this Kunji kalattappam with Pandam.

Pandam Recipe

Ingredients

Cooked channa dal - 2 tbsp

( Add salt and cook the channa dal till they hold shape, do not cook till mashed)

Grated coconut - 3/4 cup

Sugar - 1/4 cup

Cardamom powder - a generous pinch

Method

Powder 3 tbsp of water in a pan add sugar mix till dissolved and slightly sticky.

Add the coconut, channa dal and cardamom powder and mix well till combined and water has evaporated, switch off the stove.

Enjoy this with Kunji Kalattappam.

Note:

a) Usually this recipe is made with Ponni boiled rice and Jeeragasamba rice.

b) Do not add too much water while grinding the batter, once sugar is added the water will ooze out.

c) Some add fennel seeds, cumin seeds and chopped cashew nuts for extra taste.

d) Some use thin coconut milk for grinding instead of water.

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Set Dosa Recipe / Sponge Dosa Recipe / Karnataka Style Set Dosa Recipe - Dosa Recipes

Set Dosa

Ingredients

Idly rice - 2 cups

Urad dal - 1/2 cup

Aval / Poha -1/2 cup

Methi seeds-1/2 tsp

Salt to taste

Oil-to make dosas

Method

Wash and soak rice, urad dal and methi together & aval separately for 3 hrs.

Grind everything to a smooth semi thick batter add salt , mix well.

Transfer the batter into a wide bowl cover with a lid and let it ferment overnight.

Next day beat the batter once and add water if needed to get the right consistency.

Heat a tawa pour a ladle of batter and spread slightly, they should be thick like Uttapams or pancakes and not thin like dosa.

Pour oil around and cover with a lid, in low flame cook till the top is cooked and bottom is light brown.

Do not flip remove from the tawa and enjoy with any side dish of your choice.

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Red Coconut Chutney For Idli and Dosa / Red Coconut Chutney / Kerala Style Coconut Chutney - Chutney Recipe

Kerala Red Coconut Chutney

Ingredients ground to a smooth paste

Grated coconut - 1/4 cup
Red chilly powder - 3/4 cup
Kashmiri chilly powder - 1/4 tsp
Salt to taste
Small onion - 2
Ginger a very small piece
Curry leaves - 5
Tamarind - a small piece

Tempering

Coconut oil - 3 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Curry leaves few
Chopped onions - 1 tsp

Method

Take a mixi jar add all the above mentioned ingredients add some water and grind to a smooth paste.

Heat oil in a pan and temper it with above ingredients. Once the onions are light brown pour the ground chutney.

Mix well till raw smell disappears, do not boil the chutney.

Switch off the stove and enjoy with Idli or Dosa.

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