Parupu Dosa (Mixed lentils dosa)

Ingredients:

• Channa dal - 1/4 cup
• Moong dal - 1/4 cup
• Rice - 1/4 cup
• Urad dal - 1/4 cup
• Toor dal - 1/2 cup
• Coconut - 1/2 cup
• Red chilli - 2
• Hing - 1/4 tsp
• Salt - to taste

Recipe:

1. Soak channa dal, moong dal, rice, urad dal and toor dal together overnight.
2. Grind the soaked dals and rice with coconut, red chilli, hing and salt with sufficient amount of water (such that it grinds to a thick batter).
3. Make dosas with ghee/butter and serve hot with dash of butter on top.

Didhir Dosa (Instant Dosa)

Ingredients:

• 1 cup urad flour

• 2 cups rice flour

• 1/2 tablespoon fenugreek powder

• Salt to taste

Method:

1. Mix all the three ingredients together with water such that it forms a thick batter.
2. Mix well and grind it in a mixer for a minute or so.
3. Keep this batter aside for one hour.
4. Add salt and mix the batter.
5. Depending on the thickness of batter, you can add little water.
6. Make yummy dosas and serve them hot with sambhar or chutney or pickle or podi + ghee or all.

Raw Banana Curry

Ingredients:

• Raw banana - 2
• Garam Masala (optional) - less than 1/4 tsp
• Red chilli powder - less than 1/4 tsp
• Dry coconut - 1 tsp

For garnishing:

• Channa Dhal - 1/2 tsp
• Jeera - 1/4 tsp
• Mustard - 1/4 tsp
• Curry Leaves - 6-7
• Oil - 2 tsp

Procedure:

1. Cut the raw bananas into small cubes and put into a container with water (such that the pieces are just immersed in it) wih salt and turmeric.
2. Cook in medium flame till it becomes soft.
3. Drain the water.
4. Place a pan on the stove and add oil and all other items for garnishing.
5. Add cooked banana pieces.
6. Add garam masala, chilli powder, dry coconut and salt to taste.
7. Keep mixing in low flame for about 5 minutes.

Dalia Pappu Sunnu Undalu

Ingredients:

• Puttanaalu pappu (Dhalia dal) - 3 cups
• Raw cane sugar - 1 and 1/2 cups
• Cashew nuts - 1/4 cup
• Fresh ghee - 1 cup

Procedure:

1. Roast puttanaalu pappu in medium heat. Keep mixing continuously. Do this for 5-10 minutes until you get the roasted smell.
2. Dry roast cashew and crush them to smaller pieces using pestle and mortar (do not grind into powder).
3. Dry grind roasted puttanaalu pappu until it become fine powder. 
4. Dry grind the sugar into fine powder.
5. Mix the following well: the ground roasted pappu, sugar, small pieces of cashew.
6. Warm the ghee so that it turns liquid (do not boil it; warm it till you can touch it safely).
7. Put the liquid ghee in the mixture and keep mixing all the ingredients using a spoon or a spatula.
8. Then mix the entire mixture with your hand such that all the ingredients are evenly mixed.
9. Then roll the mixture into little balls.

Delicious Dhalia Dal Sunnu Undalu are ready. Try stopping yourself from eating after 1 sunnu unda.

Sabu Dana Khichdi

Ingredients:
Sabu dana - 2 cups
Peanuts - 1 cup
Coriander leaves - 1 cup finely chopped
Capsicum - 1 big
Potato - 2 medium sized
Ginger - 1 tsp finely chopped
Ghee - 2 tsp
Salt - to taste

For seasoning:
Oil - 2 tsp
Chilli - 2
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Curry Leaves - 1 stalk

Method:

1. Soak sabu dana for 4 hours.
2. Dry roast peanuts, remove skin and coarse grind into chunky pieces. Place aside.
3. Chop potato into thin tiny slices and finely chop coriander and capsicum.
4. Drain the water from sabu dana and place aside.
5. Place a kadai on the stove and add all ingredients for seasonings
6. Add finely chopped ginger.
7. Add finely chopped potato and some salt and close lid for few minutes.
8. Add capsicum and again leave for few mins in kadai with closed lid. 
9. Now add sabu dana and remaining salt, mix well and allow to cook on a low flame. Keep mixing periodically. 
10. Add finely chopped coriander leaves to the mixture and serve hot.

Tomato Pachadi

Ingredients:

• Tomato - 3 big or 4 small
• Mustard Seeds - 1/2 tsp
• Fenugreek (Methi) seeds - 1/2 tsp
• Chilli powder - 1/2 tsp
• Tamarind - 1/2 tsp
• Turmeric - a pinch
• Salt - 1 tsp
• Oil - 3 tbsp

For garnishing:

• Mustard Seeds - 1/2 tsp
• Channa Dhal - 1 tsp
• Red Chilli - 1
• Curry Leaves - 1 stalk
• Hing - 1 pinch

Method:

1. Wash tomatoes and cut into small pieces.
2. Dry roast mustard seeds and methi seeds (separately) till you get a fragrant aroma.
3. Dry grind mustard seeds and methi seeds and place aside.
4. Add 1.5 tbsp oil into kadai and place on low flame. Add the tomato pieces, salt and turmeric and saute till the tomato pieces become soft and come together.
5. Switch off the stove. Add tamarind, chilli powder and ground mustard/methi powder. 
6. Add remaining oil into the kadai. 
7. Add all items for garnishing, and mix the garnished items together with the tomatoes.

Gongura Pachadi

Ingredients:

• Gongura leaves - 1 bunch
• Mustard Seeds - 1/2 tsp
• Fenugreek (Methi) seeds - 1/2 tsp
• Jeera - 1 tsp
• Red Chilli - 2 to 3 depending on taste
• Salt - to taste
• Oil - 3 tbsp

For garnishing:

• Mustard Seeds - 1/2 tsp
• Channa Dhal - 1 tsp
• Red Chilli - 1
• Curry Leaves - 1 stalk
• Hing - 1 pinch

Method:

1. Wash gongura leaves and spread on a cloth and dry for 3 to 4 hours. You can also leave it overnight. Let is not become too dry or crumbly.
2. Dry roast mustard seeds and methi seeds (separately) till you get a fragrant aroma.
3. Dry grind mustard seeds and methi seeds and place aside.
4. Place a kadai on a stove and add 1 tsp oil.
5. Add jeera, red chilli. Saute for a few minutes and place aside. 
6. Add 1 tsp oil into kadai. Add gongura leaves. The leaves will lose color and turn dark. Place aside.
7. Now, grind jeera and red chilli mixture. 
8. Without removing the jeera-chilli powder in the mixer, now add the gongura leaves in the grinder and grind again into coarse mixture.
9. Add salt to taste.
10. Add remaining oil into the kadai. 
11. Add all items for garnishing, and mix the garnished items together with the gongura leaves.
12. If the gongura leaves are not sour enough, you can add small amount of tamarind.