• Maida – 250 gms
• Jeelakara/Cummin Seeds – 1 tsp
• Ghee – 4 tbsps
• Oil for frying
• Salt to taste

To roast and Grind

• Yalakalu/Cardamom – 2
• Patta/Cinnamon – 1″ piece
• Lavanga/Cloves – 2
• Endi Mirchi/Dry Red Chillies – 4
• Jeelakara/Cummin Seeds – 1/2 tsp

For Stuffing

• Gasagasalu/Poppy Seeds – 1 cup
• Jeelakara/Cummin Seeds Powder- 1/2  tsp
• Endi Mirchi/Chilli Powder – 1/2 tsp
• Garam Masala Powder – 1/2 tsp

Preparation Method

1. Soak the khus-khus for a while and grind it to a smooth thick paste.
2. Knead the maida by mixing  jeera,salt and hot ghee (hot oil can also be used).Cover and keep it aside.
3. Heat oil in a pan and fry cardamom, patta, lavangalu, jeera and dry red chillies. Grind it to powder.
4. for making the stuffing, heat oil in a pan and add jeera.
5. Add the khus-khus paste and fry till the water in it dries up.
6. Now add the red chilli powder, garam masala powder and the roast & grounded powder.
7. Adjust the salt and allow it to cool.
8. Make small small balls and keep it ready to stuff.
9. Then start making poori of your palm size using the maida dough.
10. Keep the stuffing ball in that and cover and roll again.
11. Repeat the same for rest of the dough.
12. Deep fry the pooris turning both the sides, till it turns golden brown color.
13. Serve with Tomato Sauce/Pudina Chutney.

Note:

It can be taken while travelling long distance, which lasts for couple of days.

• Bombay Rava – 1cup
• Pesara pappu / moong dal – 1/2 cup
• Carrot – 1/4 cup, finely chopped
• Potato – 1/4 cup, finely chopped
• Green Peas – 2 tbsps
• Lemon – 1
• Green chillies – 6, finely chopped
• Ginger – 1/2 tsp, finely chopped
• Turmeric powder – 1/2 tsp
• Salt to taste

To Temper/Popu/Talimpu

• Jeelakara / Cumin Seeds – 1/2 tsp
• Miriyalu/ Black Pepper – 1tsp
• Curry leaves – 1 sprig
• Oil – 1 tbsp

To Garnish

Coriander leaves – 2 sprigs

Preparation Method

1. Soak the moong dal for an hour.
2. Dry roast the rava till starts changing colour.
3. Heat oil in a pan, add cumin seeds, pepper and curry leaves.
4. Sauté for a minute and add green chillies, ginger, chopped carrot, potato, peas & fry a minute.
5. Now add soaked moong dal and pour 2 1/2 cups of water and salt to taste.
6. Add rava, once the water starts boiling.Stir continuously to avoid lumps formation.
7. Add the lemon juice and switch off the stove.
8. Garnish with coriander leaves and Serve hot.

Variations

Pesalu / Whole moong dal can be soaked and added instead of pesara pappu to make it more healthier.

• Raw Rice – 1 cup
• Pesara pappu / Moong Dal – ½ cup
• Carrot – 1, small size, finely chopped
• Beans – 5 stalks, finely chopped
• Green Peas – a handful
• Onion – 1, medium size, finely chopped
• Tomato – 1, medium size, finely chopped
• Green chillies – 3, finely chopped
• Ginger – 1” piece, finely chopped
• Black Pepper – ½ tsp
• Jeera – ½ tsp
• Patta / Cinnamon – 1” piece
• Ghee – 2 tbsps
• Cashew nuts – 10 no’s
• Curry Leaves – 2 sprigs
• Salt to taste 

Preparation Method

1. Pressure cook the rice, dal with 3 ½ cups of water along with salt & little jeera for 4 whistles.
2.  Cool and open the pressure cooker lid, mash the rice-dal mixture.
3. Heat the oil in a pan, add pepper, jeera, patta and lavanga, stir fry for half a minute.
4. Now add onion, green chillies, ginger, vegetables, cashew nuts and fry for about 3-4 minutes.
5. Add salt needed for the vegetable, already salt has been added in the rice-dal mixture.
6. Cook till the vegetable has become soft.
7. Add tomatoes and curry leaves, stir for a minutes.
8. Mix these fried vegetables to the mashed rice-dal mixture.
9. Add a dollop of ghee and Serve hot with coconut chutney.

Ingredients

• Bread slices – 10, (milk or wheat bread)
• Potato – 2, boiled, optional
• Onion – 1, big size
• Milk – ½ cup
• Paneer or cheese – 1 tbsps, grated
• Red chilli powder – 1 tsp
• Coriander leaves – a handful, finely chopped
• Butter – 1 tbsp
• Salt to taste

To Grind

• Ginger – 1” piece
• Green chillies – 4

Preparation Method

• Cut the four brown color sides of the bread slices.
• Make the bread slices into pieces.
• Mash the boiled potato and mix with grated paneer or cheese, onion, powdered bread, ginger-green chillies paste, coriander leaves, chilli powder and salt.
• Add milk little by little and make dough like we do for chapathi.
• Heat the tawa (thick bottomed), and a handful of dough & spread on it.
• Cook on both the sides and apply butter on it.
• Serve hot with tomato sauce.

• Mullangi/ Grated Radish  - 2 cups
• Godhuma Pindi/ Wheat flour – 4 cups
• Biyyam Pindi / Rice flour  - ¼ cup
• Green chillies – 2
• Nuvvulu/ Sesame oil – 1 cup
• Salt to taste

To Temper/Popu/Talimpu

• Mustard seeds – ½ tsp
• Jeelakara / Cumin seeds – ½ tsp
• Dry red chillies -2 , broken into two.
• Curry leaves – 1 sprig, finely chopped
• Coriander Leaves – 2 sprigs, finely chopped
• Asafoetida/ Hingua a pinch
• Oil to temper

Preparation Method

1. Make a batter of wheat flour, rice flour and salt.
2. Mix the grated mullangi in the batter and leave for 5 minutes.
3. Heat oil in a kadai, add the mustards seeds, hingua, jeera, curry leaves and red chillies.
4. Mix the tempering in the batter.
5. Heat a tawa and make thin dosa’s. Start from the outer edge of the tawa and bring the batter to the centre.
6. Sprinkle the coriander leaves over the dosa.
7. Pour sesame oil around the dosa. Reverse the dosa and cook for some time.
8. Serve hot with Coconut chutney/ Tomato Pachadi.

Variations

Chopped onions can also be added. Coriander leaves can be mixed in the batter directly also.

• Raw rice – 1cup
• Pesara pappu/ moong dal – ¼ cup
• Tomato – 1, medium size, optional
• Green chillies – 3, slit lengthwise
• Turmeric powder – ¼ tsp

To Temper/Popu/ Tadka/ Talimpu

• Mustard seeds – 1 tsp
• Dry red chillies – 2, broken into two
• Senaga pappu / channa dal – 1 tbsp
• Curry leaves – 1 sprig
• Coriander leaves – 2 sprigs
• Asafoetida / hingua a pinch
• Sesame oil – 1 tsp
• Salt to taste

Preparation Method

1. Take a frying pan and roast the moong dal till the aroma comes.
2. Pour 4 cups of water in a vessel and add rice, dal, turmeric powder and salt.
3. Heat oil in a kadai and add mustard seeds. Wait until it splutters, then add the hingua, channa dal, green chillies, red chillies and curry leaves
4. Add this to the rice-dal mixture in the vessel.
5. Chop the tomatoes and coriander leaves finely and add to it.
6. Keep this in the pressure cooker and cook for 5 whistles.
7. Serve hot this healthy pongali with chutney/ sambar.

• Thick Atukulu /flattened rice/ Poha – 1cup
• Chintapandu/Tamarind paste – 4 tbsps
• Jaggery – 4 tbsps
• Turmeric - 1/4  tsp
• Pallilu/Groundnuts – 2 tbsps
• Salt to taste

To Roast & Grind

• Pepper – ½ tsp
• Menthulu/Methi – ½ tsp
• Jeelakara/ Cumin seeds – 1tsp
• Dhaniya – 1 tsp
• Red chillies – 6
• Nuvvulu / Black Sesame Seeds – 1tsp
• Dry coconut – 4 tbsps

To Temper

• Mustard seeds – ½ tsp
• Oil – 1 tsp
• Curry leaves – 2 sprigs
• Asafoetida/hingua a pinch

Preparation Method

Grind the clean atukulu into a coarse powder like rava.

In a big vessel, mix the ground atukulu in the tamarind paste, jaggery powder, salt and turmeric powder.

Blend as you do for making chapathi, but it should be in loose consistency.

Cover and set aside for about 2 hrs.

Meantime prepare the gojju for the avalakki.

Dry roast the pepper, menthulu, jeera, dhaniya and dry red chillies each separately and grind into a powder.

Grate the dry coconut, fry and grind to powder.

Dry roast the black sesame seeds and grind into powder.

Now heat oil in a kadai, season with mustard seeds, hingua, curry leaves and fry peanuts in till it has become brown color.

Now mix the ground powders in the kadai.

Remove from the flame. Gojju is ready.

By this time the Atukulu-tamarind mixture would have been double in quantity.

Then heat a kadai with oil, add the soaked atukulu mixture and the masala mixture.

Pulusu atukulu is ready to serve with coconut chutney.

 Word of Caution

Prepare the avalakki (atukulu-tamarind-jaggery mixture) in a consistency so that, it doesn’t become soggy. The atukulu must be soft and at the time, it should fluff up.

• Rava                            – 100 gms
• Raw rice powder         – 500 gms
• Maida flour                 – 100 gms
• Coconut                      – 1 tbsp, freshly grated (optional)
• Carrot                          – 1 tbsp, grated (optional)
• Pepper                         – 1tsp
• Jeera                            – 1tsp
• Green chillies              – 4 no, finely chopped
• Ginger                          - 1” piece, finely chopped
• Mustard Seeds            - 1 tsp
• Oil + ghee                   – 1 cup
• Cashew nuts                – 10, finely chopped
• Salt                              – to taste

Preparation method

Take a litre water in a vessel and mix rice flour, maida, rava. The mixture should be loose. The mixture should be soaked for not less than 1 hour.

Add salt, grated coconut, grated carrot, pepper, jeera, green chillies and ginger in the batter.

Heat oil in a pan and temper with mustard seeds & chopped cashew nuts can be added.

Heat the tawa, make sure it’s very hot. As batter is loose (not should be like normal dosa batter).

The pouring of batter in the tawa should be reverse of making the normal dosa batter.

Start pouring batter from outside in a circular manner continuously without break and come towards centre. It is not spread from the centre to the outside like ordinary dosai – it is the reverse.

Pour mixture of oil and ghee over outside the dosa. Keep the flame high. Once the dosa starts turning brown, reduce the flame to medium. The dosa takes more time than ordinary dosa.

When the bottom is turned brown, turn it over and cook on the other side.

Wipe the tawa with clean cloth dipped in water.

Keep the tawa hot before making next dosa.

Garnish with coriander leaves and Serve with coconut chutney.

Variations

Onion can be chopped into small pieces. Spread the onion in the tawa first and pour the batter over it.

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Ingredients

• Maida                          – 2 cups
• Rice flour                    – 1 cup
• Green Chillies             – 5-6, chopped
• Cumin seeds                – 1 tsp
• Ginger                         – 1 tbsp, chopped
• Coriander leaves         – ¼ cup

To Temper

• Mustard seeds – 1 tsp
• finely chopped curry leaves – 1 tbsp

Preparation Method
Mix all the ingredients, except mustard and curry leaves.
Keep aside for an hour.

Temper with mustard and curry leaves.

Heat the non-stick pan and make thin dosa’s.

Serve hot with spicy onion/tomato chutney.

Variation

Finely grated carrot and onion can be added to give more color and taste.

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Ingredients

• Ragi flour                               – 2 cups
• Jaggery powdered                   – 1 cup (as sweet reqd)
• Coconut                                  -  1 cup (grated, as reqd)
• Cardamom powder                 – 1 tsp
• Oil/Ghee                                  – 1 cup

Preparation Method

Mix jaggery with 1 cup water and keep it on the stove till it dissolves.

Filter to remove any dust/stones in the jiggery.

Add ragi flour, grated coconut & cardamom powder.

Let the batter be rested for ½ an hour or more.

Heat the non-stick pan and spread the batter slowly like we do for dosa.

Pour one spoon of oil/ghee around( tastes good with ghee)

Always keep the heat medium.

Turn the dosa to the other side and cook till it turns light brown.

Serve hot. It is a healthy snacks or breakfast item.

Variation

1.) One ladle of normal idly/Dosa batter can be added to get thick dosa.