Contributor: Rama Ramesh
i dunno weather it is healthy but very tasty
chinna kakarakaya ayithey kaya padanga 4 gathlu pettukovaali or else cylinders laaga cut chesukuni pettukovachu ee mukkala loki stuffing senagapindi (besan ) with ajwain
( vamu )pinch of hing & salt & chilly powder oka one teaspoon oil paste chesukuni stuffing chesukuni ...... ekkuva oil lo fry chesukovaali pyina kaavaalantey malli koddiga salt challukovacchu mukkalaki pattadaaniki after frying :D
09 November, 2009
Kakara Kaya Pulusu
Contributor:* Sadhana
1. kakara kaya nu 2 inches pieces cut cheyyali. tamarind soak chesi pettukovali.
2. onions cut cheyyali. nuvvula podi, jaggery (bellam) small piece (for sweetness), curry leaves ready ga pettukovali.
3. pan lo popu vesi onions, curry leaves vesaka kakarakaya mukkalu vesi fry cheyyali.
mukkalu fry ayyaka tamarind juice poyali.
4. pulusu konchem thick ayyaka jaggery, nuvvulapodi veyyali . oka 5 mins ayyaka stove off cheyyali.
5. idi chala tasty ga vuntundi. kakarakaya cheedu kabatti konchem jaggery or sugar add cheste ne bavuntundi.
1. kakara kaya nu 2 inches pieces cut cheyyali. tamarind soak chesi pettukovali.
2. onions cut cheyyali. nuvvula podi, jaggery (bellam) small piece (for sweetness), curry leaves ready ga pettukovali.
3. pan lo popu vesi onions, curry leaves vesaka kakarakaya mukkalu vesi fry cheyyali.
mukkalu fry ayyaka tamarind juice poyali.
4. pulusu konchem thick ayyaka jaggery, nuvvulapodi veyyali . oka 5 mins ayyaka stove off cheyyali.
5. idi chala tasty ga vuntundi. kakarakaya cheedu kabatti konchem jaggery or sugar add cheste ne bavuntundi.
07 November, 2009
Kakaraya Recipes - 1
Contributor: Vidya
kakarakaya tho naku 2recipes thelusu
1. kakara vepudu......
kakara mukkalu slices ga cut chesi fry chesukuni pakkana pettukovali
thalimpulo aavalu+jeera+minapappu+curry leaves+onion vesi kasepu fry chesi salt+pasupu vesi kalipi vellulli+kaaram kalipi grind chesi aa powder ni ee thalimpulo vesi maggaka kakara mukkalu vesi kalipi kasepu ayyaka dinchesukovali
2. kakara kura...............
kakara mukkalu slices ga cut chesi fry chesukuni pakkana pettukovali
onion paste chesukovali
thalimpu lo popu ginjalu vesi ee onion paste vesi salt+pasupu+kaaram vesi baaga fry cheyali.....onion paste pachi vasana poyaka venchukunna kakara mukkalu vesi kalipi kasepu ayyaka dinchesukovali
kakarakaya tho naku 2recipes thelusu
1. kakara vepudu......
kakara mukkalu slices ga cut chesi fry chesukuni pakkana pettukovali
thalimpulo aavalu+jeera+minapappu+curry leaves+onion vesi kasepu fry chesi salt+pasupu vesi kalipi vellulli+kaaram kalipi grind chesi aa powder ni ee thalimpulo vesi maggaka kakara mukkalu vesi kalipi kasepu ayyaka dinchesukovali
2. kakara kura...............
kakara mukkalu slices ga cut chesi fry chesukuni pakkana pettukovali
onion paste chesukovali
thalimpu lo popu ginjalu vesi ee onion paste vesi salt+pasupu+kaaram vesi baaga fry cheyali.....onion paste pachi vasana poyaka venchukunna kakara mukkalu vesi kalipi kasepu ayyaka dinchesukovali
Potlakaya Payasam
Contributor: Geetha Madhuri
other than curry, u can make payasam with potlakaya, here's the recipe
1. Cut a small piece of snakegourd and boil it in water till it becomes soft.
2. Soak 3tbsps of rice overnight and grind it into a fine paste along with coconut, u get good paste of coconut and rice.
3. Add this paste and boiled snakegourd to 1/2ltr milk and stir it continuously till the milk gets thickened.
4. Add sugar or jaggery as required and stir it for some more time.
5. Payasam is ready. It can be served either hot or cold, but tastes best when chilled.
other than curry, u can make payasam with potlakaya, here's the recipe
1. Cut a small piece of snakegourd and boil it in water till it becomes soft.
2. Soak 3tbsps of rice overnight and grind it into a fine paste along with coconut, u get good paste of coconut and rice.
3. Add this paste and boiled snakegourd to 1/2ltr milk and stir it continuously till the milk gets thickened.
4. Add sugar or jaggery as required and stir it for some more time.
5. Payasam is ready. It can be served either hot or cold, but tastes best when chilled.
Spicy Tomato Rice
Contributor: Kavya
1. Pan lo oil vesi heat ayyaka andulo finely chopped onions,chillies,ginger garlic paste,spices(elachi,cloves,cinnamon,bay leaf,pepper cons) ,cashew vesi raw smell poyae dhaka fry chesi andulo chopped tomato veyali
2. tomtao baaga cook ayyaka andulo boiled veggies(Optional) add cheyandi(carrot,potato,peas) add salt n chilli powder to ur taste. anni kalipi oo 4-5 mins cook chesaka then add it to the boiled rice and mix evenly....
3. serve it with Raitha....
emaina doubt vunte adagandi chebutha...
Contributor: padma swetha
Link to tomato rice spicy recipe
gals try this..its yummy..
1. Pan lo oil vesi heat ayyaka andulo finely chopped onions,chillies,ginger garlic paste,spices(elachi,cloves,cinnamon,bay leaf,pepper cons) ,cashew vesi raw smell poyae dhaka fry chesi andulo chopped tomato veyali
2. tomtao baaga cook ayyaka andulo boiled veggies(Optional) add cheyandi(carrot,potato,peas) add salt n chilli powder to ur taste. anni kalipi oo 4-5 mins cook chesaka then add it to the boiled rice and mix evenly....
3. serve it with Raitha....
emaina doubt vunte adagandi chebutha...
Contributor: padma swetha
Link to tomato rice spicy recipe
gals try this..its yummy..
Potlakaya Pachadi
Contributor: Swathi U
potlakaya tho perugu pachhadi cheyyochu same as we do with dondakaya
Here is how I do.
cut potlakaya into cubes and boil them in water and salt...drain water and set aside..you could do this in microwave too...potlakaya should not be mushy though....
for popu :
heat oil
add red chilli pieces, mustard,urad and chana dal....finally add hing....add some ginger-chilli paste and cook till chillies loose the raw flavor...turn off the heat...now mix curd with potlakaya and the tadka too...serve with rice ....it will be delicious
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Contributor: Geetha Madhuri
potlakaya just talimpu vesi(including fenugreek seeds) curry chesi curd lo add cheyadame, u get perugu pachadi. u can add green chilli pieces and coriander to it. also ginger paste(if desired)
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Contributor: * Sadhana
Potlakaya perugu pachadi
1. potla kaaya mukkalu round ga cut chesi , boil chesi water drain cheyyali.
2. green chillis grind cheyyali, chilli paste, salt and mustard powder(aava podi) one spoon curd lo add cheyyali.
3 . boil aina potla kaaya mukkalu kooda curd lo add cheyyali
4. last ga popu (thalimpu) pettali.
we can use red chilli powder (or) green chili paste
mustrd powder spicyness kosam add chestaru.
potlakaya tho perugu pachhadi cheyyochu same as we do with dondakaya
Here is how I do.
cut potlakaya into cubes and boil them in water and salt...drain water and set aside..you could do this in microwave too...potlakaya should not be mushy though....
for popu :
heat oil
add red chilli pieces, mustard,urad and chana dal....finally add hing....add some ginger-chilli paste and cook till chillies loose the raw flavor...turn off the heat...now mix curd with potlakaya and the tadka too...serve with rice ....it will be delicious
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Contributor: Geetha Madhuri
potlakaya just talimpu vesi(including fenugreek seeds) curry chesi curd lo add cheyadame, u get perugu pachadi. u can add green chilli pieces and coriander to it. also ginger paste(if desired)
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Contributor: * Sadhana
Potlakaya perugu pachadi
1. potla kaaya mukkalu round ga cut chesi , boil chesi water drain cheyyali.
2. green chillis grind cheyyali, chilli paste, salt and mustard powder(aava podi) one spoon curd lo add cheyyali.
3 . boil aina potla kaaya mukkalu kooda curd lo add cheyyali
4. last ga popu (thalimpu) pettali.
we can use red chilli powder (or) green chili paste
mustrd powder spicyness kosam add chestaru.
Kakarakaya Kura
Contributor: kavitha
kakarkaya tho u can make fry , curry and masal curry also
even i had to eat kakarkaya daily so a time lo nenu ila chesanu
kakarkaya
red chilli powder
salt, green chillies or red chillies
lemon ( optional)
mustard
jeera
corriander powder
wash bitter gourd and cut them into round slices and then allow them to dry so that there is no water to them
then take oil ina deep pan enough to fry the slices
and then deep fry them ( it takes little long time to fry these slices) till brown color
now in a pan put oil and then put mustard,jeera, green chillies, redchillies, curry leaves and then add in the fried slices and the mix well then add red chilli powder, salt and corriander powder and mix well just keep on the stove for 1 minute and then remove them
we can also add urad, groundnut, chanadal in tadka
these can be stored and used for 10 to 15 days
in air tight container
kakarkaya tho u can make fry , curry and masal curry also
even i had to eat kakarkaya daily so a time lo nenu ila chesanu
kakarkaya
red chilli powder
salt, green chillies or red chillies
lemon ( optional)
mustard
jeera
corriander powder
wash bitter gourd and cut them into round slices and then allow them to dry so that there is no water to them
then take oil ina deep pan enough to fry the slices
and then deep fry them ( it takes little long time to fry these slices) till brown color
now in a pan put oil and then put mustard,jeera, green chillies, redchillies, curry leaves and then add in the fried slices and the mix well then add red chilli powder, salt and corriander powder and mix well just keep on the stove for 1 minute and then remove them
we can also add urad, groundnut, chanadal in tadka
these can be stored and used for 10 to 15 days
in air tight container
Potlakaya Curry
Contributor: kavitha
Ingredients:
Snake gourd/Potlakaya – 2 sliced thin
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Red Chillies – 5
Sambar Powder – 1 tsp [optional]
Onion (medium size) – 1 chopped
green chillies-4
red chilli powder( if u want to add more spice)
Curry leaves few
Oil – 1 tsp
Salt to taste
Shredded coconut – 2 tsp [optional]
Method:
Wash gourd and peel/scrape the outer skin . Cut lengthwise to scoop out seeds Heat oil in a pan and put mustard seeds and let it crackle. Add urad dal, curry leaves, red chilles, onion,green chillies in the same order and saute it till it turns light golden brown in color.
Add sliced gourd pieces, salt, sambar powder and mix everything; close the pan with a lid and let it cook in low-medium heat. at this stage some water can be added if ur cooking on high .You can add some shredded coconut now at the end.
It is a good side dish for rice or any kind of indian bread.
Ingredients:
Snake gourd/Potlakaya – 2 sliced thin
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Red Chillies – 5
Sambar Powder – 1 tsp [optional]
Onion (medium size) – 1 chopped
green chillies-4
red chilli powder( if u want to add more spice)
Curry leaves few
Oil – 1 tsp
Salt to taste
Shredded coconut – 2 tsp [optional]
Method:
Wash gourd and peel/scrape the outer skin . Cut lengthwise to scoop out seeds Heat oil in a pan and put mustard seeds and let it crackle. Add urad dal, curry leaves, red chilles, onion,green chillies in the same order and saute it till it turns light golden brown in color.
Add sliced gourd pieces, salt, sambar powder and mix everything; close the pan with a lid and let it cook in low-medium heat. at this stage some water can be added if ur cooking on high .You can add some shredded coconut now at the end.
It is a good side dish for rice or any kind of indian bread.
Goruchikudu Kaya
1. Contributor: siri
nenu goruchikudukaya e recipe follow avutha..meku help avutundemo chudundi..
Cluster Beans - 1 Lb
Red Onion - 1 cup finely diced
Green Chillies - 6 (increase or decrease this per your spice level)
Garlic - 3 cloves crushed
Curry Leaves - 8
Putnala Pappu (Dhalia) - 2 Tbsp.
Senagapappu (Chana Dal) - 2 Tbsp.
Cumin Seeds - 1 tsp.
Mustard Seeds - 1Tsp.
Turmeric - Pinch
Oil - as needed
Salt - Per taste
Procedure:
- Roast Senagapappu and putnala pappu.
- Grind it with green chillies and half the curry leaves.
- Heat oil in a pan. Add mustard, cumin seeds,curry leaves and garlic.
- Saute for 30 seconds and add onions.
- Season with salt and turmeric and saute till onions are soft.
- Add the beans and half cup of water.
- Cover and cook on medium to low heat till the beans are fully cooked.
- Add the ground putnalapappu powder to this and mix well.
- Saute till all the water is evaporated and beans are well mixed with the masala.
Remove from heat and serve
2. Contributor: Swati Bandaru Bhanu
goru chikudu kaya just popu vesi fry chestaanu..almost fry ayyaka nuvvula podi vestanu .it taste good
3. Contributor: Sri Vidya
maa mother kooda alane chestam like how Swati Bandaru said .. last lo nuvvu danchi sprinkle chesi stove off chestaru maa mother .. I never brought goru chikkudu here though ..
4. Contributor: Madhuri Atchuta
Goruchikkudu nenu ila chesta.. goruchikkudu leta ga vunte eenalu teeyakapoyina parvaledu, avi muduru ga vunte teeyatam better.Nenu ila chesta, goruchikkudu, koncham kandipappu pressure cook chesta for 2 visils.Fresh coconut, ginger, green chilies paste laga chesta without water.Oka pan lo popu vesi, crushed garlic vesi fry cheyali.Then add cooked chikkudukaya and fry for few min.Then add chilli paste and fry till rawness goes..
nenu goruchikudukaya e recipe follow avutha..meku help avutundemo chudundi..
Cluster Beans - 1 Lb
Red Onion - 1 cup finely diced
Green Chillies - 6 (increase or decrease this per your spice level)
Garlic - 3 cloves crushed
Curry Leaves - 8
Putnala Pappu (Dhalia) - 2 Tbsp.
Senagapappu (Chana Dal) - 2 Tbsp.
Cumin Seeds - 1 tsp.
Mustard Seeds - 1Tsp.
Turmeric - Pinch
Oil - as needed
Salt - Per taste
Procedure:
- Roast Senagapappu and putnala pappu.
- Grind it with green chillies and half the curry leaves.
- Heat oil in a pan. Add mustard, cumin seeds,curry leaves and garlic.
- Saute for 30 seconds and add onions.
- Season with salt and turmeric and saute till onions are soft.
- Add the beans and half cup of water.
- Cover and cook on medium to low heat till the beans are fully cooked.
- Add the ground putnalapappu powder to this and mix well.
- Saute till all the water is evaporated and beans are well mixed with the masala.
Remove from heat and serve
2. Contributor: Swati Bandaru Bhanu
goru chikudu kaya just popu vesi fry chestaanu..almost fry ayyaka nuvvula podi vestanu .it taste good
3. Contributor: Sri Vidya
maa mother kooda alane chestam like how Swati Bandaru said .. last lo nuvvu danchi sprinkle chesi stove off chestaru maa mother .. I never brought goru chikkudu here though ..
4. Contributor: Madhuri Atchuta
Goruchikkudu nenu ila chesta.. goruchikkudu leta ga vunte eenalu teeyakapoyina parvaledu, avi muduru ga vunte teeyatam better.Nenu ila chesta, goruchikkudu, koncham kandipappu pressure cook chesta for 2 visils.Fresh coconut, ginger, green chilies paste laga chesta without water.Oka pan lo popu vesi, crushed garlic vesi fry cheyali.Then add cooked chikkudukaya and fry for few min.Then add chilli paste and fry till rawness goes..
Aritikaya pittu
Contributor: Leela
Kura aritikayalu - 2
Pachi kobbari turumu - 1 cup
Talimpu dinusulu
Nimmakaya juice - 1 spoon
Salt
Green mirchi - 3 ( spicy ni batti )
allam - chinna mukka
Oil fry cheyyataniki
Recipe preparation :
Aritakaya ni 2 pieces ga cut chesi avari meeda vudikinchali aa tarvatha tokku teesesi daanini mash cheyyali, ee lopu allam , pachimarchi paste chesukovali .
Kobbari turumu , allam mirchi paste , lemon juice , salt , turmeric anni veyyali mash lo baaga kalapali
Oil vesi talimpu vesi aa mash ni oil lo vesi koncham sepu fry cheyyali anthe aritikaya pittu ready.
Kura aritikayalu - 2
Pachi kobbari turumu - 1 cup
Talimpu dinusulu
Nimmakaya juice - 1 spoon
Salt
Green mirchi - 3 ( spicy ni batti )
allam - chinna mukka
Oil fry cheyyataniki
Recipe preparation :
Aritakaya ni 2 pieces ga cut chesi avari meeda vudikinchali aa tarvatha tokku teesesi daanini mash cheyyali, ee lopu allam , pachimarchi paste chesukovali .
Kobbari turumu , allam mirchi paste , lemon juice , salt , turmeric anni veyyali mash lo baaga kalapali
Oil vesi talimpu vesi aa mash ni oil lo vesi koncham sepu fry cheyyali anthe aritikaya pittu ready.
Murmura Upma
Contributor: SANTHI
borugulu - koncham sepu water lo petti soft ayyeaka pakkana pettukovali
onions , mirchi , groundnuts, and atlast pappula podi(putnalu and koncham mirchi powder and if u want can add little dry coconut also) and little turmeric powder.
borugulu nana pettukoni soft avvagane tisesi pakkana pettukoni , migatavi anni oil lo talimpu vesukovali except pappula podi. koncham avi fry avvagane borugulu kuda vesi baga mix ayina taruvata atlast tisesemundu pappula podi mix chesi hot hot ga tinte chala baguntadi.
and inkoka type nanapetti pettukunna borugulo munde pappula podi mix cheisi pakkana pettukoni migatavi anni fry ayina taruvata a mixture mix chesukovachu. but u should see that borugulu mari mettaga avvakunda water lo nunchi teseyali otherwise muddaga ayitadi upma . podipodiga unte baguntadi.
borugulu - koncham sepu water lo petti soft ayyeaka pakkana pettukovali
onions , mirchi , groundnuts, and atlast pappula podi(putnalu and koncham mirchi powder and if u want can add little dry coconut also) and little turmeric powder.
borugulu nana pettukoni soft avvagane tisesi pakkana pettukoni , migatavi anni oil lo talimpu vesukovali except pappula podi. koncham avi fry avvagane borugulu kuda vesi baga mix ayina taruvata atlast tisesemundu pappula podi mix chesi hot hot ga tinte chala baguntadi.
and inkoka type nanapetti pettukunna borugulo munde pappula podi mix cheisi pakkana pettukoni migatavi anni fry ayina taruvata a mixture mix chesukovachu. but u should see that borugulu mari mettaga avvakunda water lo nunchi teseyali otherwise muddaga ayitadi upma . podipodiga unte baguntadi.
Pasta
Contributor: Sravanthi
nenu pasta ila chestha
First kettle lo water boil chestha, then pour the hot water in a vessel with pasta add some salt and let pasta boil for a while... koncham tender avaganey stove off cheseyali
simultaneous ga inko pan lo add oil, then add thinly sliced onion, once onions chg colour add choice of your vegetalbes (I add carrot, green pepper, beans etc)... once vegetables are nearly cooked add pasta sauce (I use store bought tomato & Garlic), will leave the vegetables to boil in the sauce for some time and then add drained pasta... leave it on the hob for around five minutes to get the sauce absorbed and serve hot!
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Contributor: Poornima
chinna cooker untundhi kadhaa andhuloo chesthaanu direct gaaa... oil vesi chopped onion fry cheyyalee koncham... next ginger garlic paste vesi mix chesi chopped tomatoes vesthaanu, spices add chesthaanu tharuvaatha (coriander powder, a bit cumin pwd, black pepper, chilli pwd, basil pwd, etc... annee use cheyyanu prathi saari i keep changing the combinations to get different tastes).. indhuloo for every 1 cup of pasta i add around 1 and 1/2 cup of water and then salt... final gaa pasta add chesi depending on the type of pasta i'm using whistle lekundaa 9 - 14 mins steam full vachhetattu unchutaanu....
okosaari tomatoes badhulu bayata konna pasta sauce use chesthaanu... but i spice it up a bit to get the indian touch....
nenu pasta ila chestha
First kettle lo water boil chestha, then pour the hot water in a vessel with pasta add some salt and let pasta boil for a while... koncham tender avaganey stove off cheseyali
simultaneous ga inko pan lo add oil, then add thinly sliced onion, once onions chg colour add choice of your vegetalbes (I add carrot, green pepper, beans etc)... once vegetables are nearly cooked add pasta sauce (I use store bought tomato & Garlic), will leave the vegetables to boil in the sauce for some time and then add drained pasta... leave it on the hob for around five minutes to get the sauce absorbed and serve hot!
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Contributor: Poornima
chinna cooker untundhi kadhaa andhuloo chesthaanu direct gaaa... oil vesi chopped onion fry cheyyalee koncham... next ginger garlic paste vesi mix chesi chopped tomatoes vesthaanu, spices add chesthaanu tharuvaatha (coriander powder, a bit cumin pwd, black pepper, chilli pwd, basil pwd, etc... annee use cheyyanu prathi saari i keep changing the combinations to get different tastes).. indhuloo for every 1 cup of pasta i add around 1 and 1/2 cup of water and then salt... final gaa pasta add chesi depending on the type of pasta i'm using whistle lekundaa 9 - 14 mins steam full vachhetattu unchutaanu....
okosaari tomatoes badhulu bayata konna pasta sauce use chesthaanu... but i spice it up a bit to get the indian touch....
Tips for Boiling & Peeling Eggs
Contributor: Vineela
eggs boil chesaka avi vunna water cool ga ayye varaku eggs andulone vunchite egg shell sarigga raadu.. stove off chesi meeru aa container handle cheyyagalanu anukunappudu hot water teesesi eggs meeda cold water veste top shell easy ga vastadi.. hth..
Contributor: @nu
nenu eggs boil chesetappudu salt vesi oka 15 min ala boil chestha tarvatha vineela cheppinatle cold water posi shells testhanu
HTH
eggs boil chesaka avi vunna water cool ga ayye varaku eggs andulone vunchite egg shell sarigga raadu.. stove off chesi meeru aa container handle cheyyagalanu anukunappudu hot water teesesi eggs meeda cold water veste top shell easy ga vastadi.. hth..
Contributor: @nu
nenu eggs boil chesetappudu salt vesi oka 15 min ala boil chestha tarvatha vineela cheppinatle cold water posi shells testhanu
HTH
Guacamole
Contributor: Vineela Sagar
We can make guacamole with Avacadoes. Deenni tortialla chips toti dip laga tintamu...Its very easy and tasty....
Recipe :
Avacadoes - 2
Onions - 1 big
tomatoes - 1 big
Green chillies - 4-5
coriander - little
salt
Lemon juice - little
Chop onions, tomatoes, coriander finely and mix everything.
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Contributor: Sowmya
Guacomole nuvvu fresh di prepare cheso vachu its easy.All you need is:
Avacardo-1
tomato-1
Onions-optional.
Scoop out the pulp from ripe avacardo and mash .Add finely chopped tomatoes,onions salt,pepper and lime juice mix well .
We can make guacamole with Avacadoes. Deenni tortialla chips toti dip laga tintamu...Its very easy and tasty....
Recipe :
Avacadoes - 2
Onions - 1 big
tomatoes - 1 big
Green chillies - 4-5
coriander - little
salt
Lemon juice - little
Chop onions, tomatoes, coriander finely and mix everything.
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Contributor: Sowmya
Guacomole nuvvu fresh di prepare cheso vachu its easy.All you need is:
Avacardo-1
tomato-1
Onions-optional.
Scoop out the pulp from ripe avacardo and mash .Add finely chopped tomatoes,onions salt,pepper and lime juice mix well .
Instant Rice Flour Dosa
Contributor: Poornima
Recipe:
nenu regular gaa instant dosa ante urad daal and rice flour tho chesthanu.chaala baaga dosalu vathai.
only thing u have to add is while soaking daal just add a hand full of poha(atukulu).
add 21/2 cups of rice flour to 1 cup of urad daal.
idi aithe nuvvu eve daal with atukule naana petti,just before u sleep ante 3to 4 hrs lateradd rice flour and grind.
ferment it till next day morning.i tell u dosas will be really yummy.infact tonight we had same dosas for dinner.
Recipe:
nenu regular gaa instant dosa ante urad daal and rice flour tho chesthanu.chaala baaga dosalu vathai.
only thing u have to add is while soaking daal just add a hand full of poha(atukulu).
add 21/2 cups of rice flour to 1 cup of urad daal.
idi aithe nuvvu eve daal with atukule naana petti,just before u sleep ante 3to 4 hrs lateradd rice flour and grind.
ferment it till next day morning.i tell u dosas will be really yummy.infact tonight we had same dosas for dinner.
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