Oats Dosa

 "Healthy and easy to make quick recipe."

Ingredients:

2 cups Oats powder

1 onion(chop as 1/2inch fine slices)

2 green chillies(chop them)

2tsp chopped coriander leaves

1/2 tsp red chilli powder

1/4 tsp turmeric powder

pinch garam masala powder

salt

oil

• Mix all the ingredients except oil and make into a fine batter by adding water little by little.(consistency to that of ordinary dosa).
• Heat a nonstick pan and grease it with oil.When the pan is hot add a ladle full of batter,spread it in a circle,pour little oil around it edges and fry for a few seconds.(Flame should be on high).
• When the edges start browning reduce the flame,flip the dosa and fry for a min.
• Remove and repeat the same for the remaining batter.
• Oats dosa is ready to be served with tomato or pudeena chutney or with lime pickle.
• Note:While making each dosa the pan should be hot.
• Tips:We can add 2tsp curd to this batter to enhance the taste of this dosa.

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Gongura Pulla Koora

Ingredients:

4 bunches sorrel green(red stalks)

3tsp chana dal

1 onion

3 green chillies

2 dry red chillies

4 cloves garlic

1tsp mustard seeds

1tsp cumin seeds

1tsp urad dal

1/4 tsp fenugreek seeds

1/4 tsp turmeric powder

1/2 tsp red chilli powder

salt

oil

Preparation:

• Pluck,wash twice and boil sorrel green leaves until soft.
• Mash them slightly.
• Wash and boil chana dal till soft.

Process:

• Heat oil in a pan,add mustard seeds,cumin seeds,fenugreek seeds,urad dal and fry them.
• Next add slit greenchillies,crushed garlic,broken red chillies and sliced onion and fry them.
• When onions are fried well,add cooked chana dal and fry for few seconds.
• Mix in cooked sorrel green,salt,turmeric and red chilli powder.
• Mix them thoroughly and cook for 5 min.
• Check the taste,when  no water left turn off the flame.
• This is to be served with plain rice.

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Sengapappu Payasam

Ingredients:
1cup chana dal
1/2 cup sabundana
1cup jaggery
1/4 cup milk
10 cshewnuts
2tsp raisins
1tsp ghee

• Soak chana dal for half an hour and pressure cook till soft.
• Fry cashew and raisins in ghee,remove and add sabundana  in the same pan and fry for few sec.
• Add water to sabundana and cook until soft.
• Now mix cooked chanadal,jaggery to this and cook for around 10 min.
• Add milk and cook for another 3 min.
• Turn off the flame and garnish with cashew and raisins.

Dosakaya Mukkala Pachadi

Ingredients:

2 medium cucumber

50g green chillies
30g tamarind
1tsp jeera powder
1/2tsp fenugreek powder
2tsp seesame seeds powder
2tsp coriander powder
little jaggery
salt
oil

Tempering:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
2 red chillies
1 sprig curry leaves
1tsp gingly oil

Preparation:

• Wash and soak tamarind.
• Peel the skin and chop the cucumber in thin pieces.
• Fry green chillies in little oil.

Process:

• Grind the powders first and then add tamarind,green chillies,jaggery,salt and grind into a fine paste.
• Check the taste,add this paste to the cucumber pieces and mix well.
• Thorughly mix them for few sec until the cucumber releases some juices and the paste is mixed well.
• Now heat 1tsp gingly oil and add the ingredients under tempering and fry them well.
• Cool it off and add this tempering to cucumber ,mix well and serve.

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