Chittipodi ~ Pappu Podi

1. Contributor: Keerthi Cherukuri

posting it again one cup putnaala pappuki 6 dry chillies, 1 small tsp jeera theesukovaali...dry chillies n jeera oil lekunda lightgaa roast chesukovaali..ivi rendoo, konchem vellulli pods mixie lo grind chesukovaali..u can add dry coconut in a small qty if u wish to..ivi grind ayaaka putnalapappu, salt vesi mallee mixie pattesthe ayipothundi...

More Papu Podi recipes here

Tomato Pickle for Idly

1. Contributor: Madhuri Atchuta
tomato pickle ni idly lo ki memu ila chestamu..koncham pickle ni oka bowl lo ki teesi putnala podi, koncham sugar, water vesi mix cheyandi ..idly or dosa ki baguntundi... Inka pandu mirchi ki ite ila chesi chudandi..onion, tomato sannaga cut chesi oil lo popu vesi ivi rendu baga cook ayyedaka vunchi ,pandu mirchi pickle kalapandi...dosa or idly lo ki peanut/putnalu chutney to paatu idi kuda serve cheyandi...

Pappu Podi

1. Contributor: Srividya Hari
adi pappu podi, putnala pappu thoti chestharu. putnala pappu, red chillies, thaginantha salt konchem pacchive garlic pods anni vesi smooth powder laaga grind chesukovadame. idi idly, dosa, annam thoti baguntundi. naa pelli ayyentha varaku ee item ni taste cheyyaledu, maa dh valla intlo idi must food ta, so nenu idi regular ga chesthunna.

2. Contributor: Sushma Rao
i do as srividya said..nenu red chilli without oil koncham fry chestha..and also add jeera to it..time lekunte i directly add chilli pwdr..senagapodi ani na status lo.undi ade idi..maaku compulsory eppudu untadi intlo..

Baked Murukulu

1. Contributor: Lavanya Poreddy
Nenu star murukulu chesanu. I added 1:2 ratio of Putnala podi(roasted chana dal) and rice flour. Add salt, red chilli powder and sesame. While mixing with water, you may add a half and inch of a butter stick. Mix it well and put it in the muruku pavu with Star attachment. Press the muruku on a tray of aluminium foil and place it in the over preheated to 400F and leave it till the muruku turns slightly brown. It usually takes around 10 mins or so. A little bit of my muruku turned brown so I knew it was cooked. Take it out and leave it to cool down. WHen it cools, only then it gets crunchy.http://www.tarladalal.com/Baked-Chaklis-3961r

They are kind of slightly dry, but my rule is if it is tasty then it is not healthy ani. Oil spray chestey better ga untayemo. But mana savory buds ki chala baga untayi. For em as long as uppu karam correct ga untey chaalu.

Nenu butter kuda veyaledu. Original recipe lo butter undi. Also nenu oil kuda spray cheyaledu. This muruku has absolutely no oil/fat at all.

2. Contributor: Viji Ram

this tastes yummy tooo http://www.tarladalal.com/Baked-Chaklis-3961r

Curry Powder for Vegetable Fries

1. Contributor: Radha Arava
I usually mix this powder for fry items: putnalu,coconut shredded and 1 spoon red chilli poweder n three pods of garlic too. All these ingredients grind together n need to add grounded powder to fry item.hth

Vepudu Biyyam

1. Contributor: Geetha Madhuri Chilakamarri
here is the recipe for Vepudu Biyyam:
Ingredients:

Rice 1 cup
Nuvvulu 1/2 cup
groundnuts 1/2 cup
putnalu 1/2 cup
cashew 1/2 cup
coconut pieces (dry or fresh, cut into very small pieces) 1/2 cup
salt and chilli powder according to taste

Procedure:

Rice tappa migilina anni ingredients vidi vidiga dry roast chesukovali. Coconut dry di ishtam aite dry coconut, ledante fresh di aina parvaledu, chala chinna pieces cut chesukoni roast cheyali, till it is fried well and turns into golden brown. (Naku personal ga endu kobbari alavatu ledu, so nenu fresh di baaga fry chesi vadatanu)

Now comes the main and tedious process:

Rice ni baaga wash chesi, water posi vidiga stove paina pettali(same like how u do for cooking rice separately). Water baga boil ayi oka pongu ragane chala koncham salt vesi kalipi oka minute avvagane stove off chesi migilina water drain cheseyali. At this stage, rice will be like half boiled rice. Let the water drain completely. Ippudu stove meeda vere pan pettukoni baaga heat ayyaka oka table spoon qty boiled rice vesi andulo water anta poyi avi baga fry ayyelaga veyinchali...it takes about 2-3 mins for each spoon of rice to fry completely. Once the rice is fried, meeku avi koncham malli pelala laga kanipistayi and baaga gala gala vegina sound vastundi kaluputunte...once they start changing colour, you can remove it. repeat the process till all the boiled rice is completed into fried rice

remember: rice fry ayye varaku chala patience kavali and tondaraga avvadaniki ekkuva rice tesukovaddu...vatilo unna tadiki vegadaniki badulu cook ayipotayi.

Once all the rice is done, mix it with all the above ingredients...then salt and chilli powder...ur recipe is ready. Oka sari chesi pettukunte 2-3 months ayina kuda freshness podu, padavvadu...because we are not at all using water or oil...all the ingredients are only fried without oil

Putnala Podi

1. Contributor: Sravanthi Gutta
hotels lo pettedi naku gurthu raatam ledu..kani amma putnala podi ni ila chesthundhi...putnalu+veyinchina endu mirchi+vellullipaya+endu kobbari + salt ivanni grind chesthundhi...mee palli podi kosam nenu kuda waiting

Simple Coconut Chutney

1. Contributor: Sruthi
Chutney : Nenu chalaaa simple coconut chutney chesestha.
Grated Coconut, Putnala Pappu (Chutney Dal), Pachimirchi, Allam, Uppu add chesi .. grind chesesi.. popu lo minappappu, mustard, jeera, karivepaku, hing add chesi.. kalipistha chutney lo. Taste batti, you can add lemon juice to the chutney.. it will taste good.

Podi Recipes

1. Contributor: Keerti
Idli podi or Gun podi
Recipe for Gun powder - Milaga podi
Recipe for kandi podi
Recipe for endu kobbari podi

2. Contributor: Sravanthi
Recipe for putnala podi

3. Contributor: Swathi
1.Kobari podi

Kobari pieces(dried kobari)
garlic cloves
Salt
Chilli powder

ivi ani kalipi grind cheyali..

2.Kobari and Putnalu Kalipi

Putnalu 1 cup aite half cup kobari thiskovali, red chillies pan lo fry cheyali without oil then garlic, salt kalipi grind cheyali. Aipoyaka Popu petukovachu with minnapapu, jilakara and aavalu

4. Contributor: Sushma
Nalla Karam Recipe


5. Contributor: Suchitra
nenu kobbari podi gayatri vantillu lo chusi chesukunna very yummy one more useful tip for easy making dessicated coconut tho kuda baga vasthundhi ani ma MIL chepparu.

inka kavya blog lo senaga karam kuda bagundhi even rice loki kuda preggie time lo peanuts manchidi kadha

nenu ee above powders lo tiny bit sugar vestha aa taste chala baguntundhi if u like it..

6. Check out already contributed podi recipes here

Putnala Podi

1. Contributor: Sravanthi
putnala podi

putnalu antey telusu kadha...

first required amount putnalu ni fine powder chesi then add chilli powder and salt acc ot taste and grind it again so that all the powders get incorporated nicely... take a pan add lil oil, then add seasoning to oil and once done add crushed garlic and curry leaves... saute for a minute or two till garlic is nice and crisp... turn off the flame and add the powder to the above seasoning and mix it properly... that is it putnala podi done ... it tastes yummy with hot hot rice and ghee

Senagapappu chutney

1. Contributor: Keerthi
Putnaala pappu/Veyinchina senagapappu - 3 tbsn
Green chilly - 1
Salt - 1/2 tsp
Ginger - 1 inch piece

Take all these into a blender and add water...Blend it until you get a smooth watery consistency

Finally prepare the popu with oil, jeera, avaalu, minappappu, endu mirchi, vellulli and karivepaaku and add it to the chutney

Perugu Magai and Chutnies for Dosa

1. Contributor: Radha
naa fav for Dosa is Perugu Maggai...
1. Maggai untundi kada andhulo perugu vesi, koncham salt vesi baaga mix cheste saripotundi,

2.one more maa athagaru chesthanu same maggai tho grinder lo maggai, perugu, salt, mirchi, kothimira kalipi grind chesi...inguva popu veste sooper untundi....

3. palli chutney...roast groundnut, add coconut, salt, mirch and grind till good paste....do takda with jeera, mustard, red chillies and inguva...

2. Contributor: Sushma
putnala pachadi / palli pachadi cheyachu dosalloki....

putnala chutney ki first mirchi / garlic ni konchem fry cheyyandi so that raw smell goesoff . may be 1 min or so chaalu. putnalu add chesi grind cheyyandi with salt and little water. tarvata popu veyyandi. dont forget popu. pachadiki popu thote taste vasthundi. deenilo kobbari kooda add chesukovachu if you want.

similarly palli pachadi, kakapothe pallilu veyinchaali mundu. hope this helps.

Sunni undalu

1. Contributor: Bhargavi
Sunni undalu minappapu tho chestaru

Mundu minappappu dry roast cheyyali on low flame manchi smell vacche tappudu....take care not to burn(chedu vastundi).Roast a little rice and keep aside. Grind both pappu and rice to a coarse pwdr.....Add the sugar and then warm ghee and undalu chuttali.....store in an airtight box

exact recipe ante

1 cup minappapu
1/2 cup ghee(add if u need more)
3/4 cup sugar or less
ilaichi-2 pods crushed
1tbsp raw rice(optional)

Dry rost minappappu manchi smell vacche varaku...then dry roast the raw rice if using...let cool and grind into a coarse pwd(dh like sthem a little coarse though I like them fine)or into fine pwd if u like...in the mean while heat the ghee and keep it aside....
Mix sugar(u can put the minappapu and sugarand ilaichi in the blender) pour into a plate...add warm ghee and undalu chuttali....store in an airtight box...
HTH

2. Contributor: <((((º>ÂÑÛH¥Â
Sunni undalu minapapputho chesthanu nenu ayithe...here goes therecipe

Minapappu...2 cups
biyyam....1/4 cup
Sugar/Jaggery 2 1/2 to 3 cups(according to ur taste)
Ghee....1/2 cup-1 cup

1)Minapappu stove meeda veyinchali (konchem colour change ayyenthavaraku)
2)Biyyam kuda veyinchukoni minapappu n biyyam kalipi grind cheskovali powderla...
3)eppudu aa powder ni jallida tho jallinchukunte sunnipoindi powder chala methaga vasthundi...
4)Sugar/Jaggerry kuda grind cheskovali...
5)Ghee stove meeda kachukoni adi konchem goruvechaga unnappudu sunnipindi lo sugar powder gani jaggery powder gani vesukoni....konchem konchemga kalupukuntu undali...unda ayye texture form ayinappudu undalu chesukunte sunni undalu ready...


Note:minapappu n biyyam okeasari veyinchakudadu...endukante biyyam tondaraga vegipothayi kabatti...

3. Contributor: swapnaRams
sunni undalaki minapapappu grind cheseppudu coarse ga cheste notiki antukodu.....rice veste taste marutundi....

minapappu ni veyinchi....grind chesetappudu madhya madhya lo konchem bellam vestu grind cheste ...bellam and minapa pappu baaga mix avutai..........

ila chesina dantlo ghee kariginchi kalipi vundalu kattukovali........ledu ante airtight container lo store chesi eppatikappudu fresh ga vundalu kattukovochhuuuu..

bellam to taste baguntai and healthy kooda..

4. Contributor: sucharitha
1cup minapagullu
4to 5 bellam gaddalu
14 litre neyyi
4tbs sugar
minapagullu koncham brownish colour vachedak vayinchukovali sim lo pettuluni veyiste madakunda untai
nd bellam aa veyinchina minapagullu mottam mixi veseyachu nenu alage vestanu nd eppudu kavalante appudu kalupukovachu pillaliki ayte neyyi inka ekkuvaga vesukoni chesukovachu neyyi ekkuvaindanuko koncham chepu aa pindini ala vadileste ade gattiga aypotundi appatiki neyyi inku tundi so nope

Contributor: Members
Checl this already contributed recipe here

Kajjikayalu

Contributor: Nirupama
kajjikayalaki stuff cheyadaniki 3 types chestaru..sugar /jaggery use cheyochu, but sugar to chestanu..
1)putnala powder+sugar+ilaichi powder
2)nuvvula powder+sugar+ilaichi powder
3)kobbari powder+sugar+ilaichi powder

miku edi kavali ante adi stuff cheyochu....... goduma pindi +maida pindi kalipi pakkana pettukovali, oka 1/2 hr pakkana vunchali cover chesi.............or only maida to kuda cheyochu...

chinna chinna balls la chesi poori la vattali......... arachetilo poori theesukoni pina cheppina mixture stuff chesi, poori ni vattutu mooyali(ela cheppaloo ardam kavatledu, hope u got this point)

mee daggara kajjikayalu geeredi vunte danitoo geerochu... or mellaga allali... and chesina kajjikayalu oil lo deep fry cheyali...anchulu baga vattali lekunte oil lo vidipotayi... see this pic for reference..

Contributor: Radha
kajjikayalaki stuffing ki putnala pappu powder+coconut powder+sugar+ilaichi powder

dough maida, koncham bombai ravva, koncham warm oil, kalapataniki water. anni kalipi manchiga methaga vache attu kalupukovali.

oka 1/2 hr pakkana vunchali cover chesi.

chinna undalu chesi poori la vattali, poori lo mixture stuff chesi, poori ni semi-circle vache attu moyyali or else mee deggara mould unte easy ga untundi. evi fry cheste kajjikayalu ready.

Close chese appudu koncham water layer laaga apply cheste adi fry chese appudu open avvakunda untaye...

ninna memu chesinappudu dough migilite danithone panasa thonalu chesamu...

Contributor: swapnaRams
kajjikayalaki stuff chaala varieties ga cheyyochhu
pina cheppina ve kakunda memu idi kooda chestamu

peanut powder+ bellam powder + kobbari ( dry ) powder

migata process anta sam

taste baguntundi chesina roju kante next day aa next day ala taste increase avutu vuntundi

finishing ki stuff chesi close chesi off circle ayyela form chesaka edges vuntai kada danni chetito press chestu konchem vedalpu ga ani oka fork teesukuni impression ivvandi...fork ni flat ga pettandi straight ga kaadu okka impression ki 1 inch lines 5 form avvali anna maata.....

kajjikayalu finishing explain cheyadam kastam but ardam aite try cheyandi ....

experts aite danni design ga close chestru......nenu expert ni kaadu kabatti ila try chestanu....


Contributor: ✽Rⓐⓓⓗⓐ ✾ .. I usually fallow this procedure.I learnt it from my mom. Ingredients: ----------------- 500 gms maida (all-purpose flour) 4-5 tbsps ghee enough water to knead the maida salt to taste oil for deep frying For the filling: 1/4 dry coconut finely grated 1 cup sooji/semolina (you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji) 1 cup sugar 1 tsp cardamom pwd 3 tbsps finely chopped cashewnuts Method ------------------- : 1Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls . Keep aside covered for half an hour. 2Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut. 3 In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside. 4 Powder the sugar and mix with the roasted sooji, grated coconut, cardamom powder and cashewnuts. The filling is ready. Keep aside. 5 Now, roll each ball with the rolling pin into a thin puri. 6 Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya. Press the ends firmly so that the filling doesnt come out during the deep frying process and twist the edges around the kajjikaya . 7 Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil. 8 Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks

Sunni Vundalu

Contributor: Avanthi Rao
check dis link

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Contributor: swatiraja
chutney dal (putnala pappu)tho sunnunda kuda baguntundi chudandi
Recipe Link

Chudwa

Contributor: Niru..
nenu chudwa ila chesta....

green chillies kanna red cillie powder veste ekkuva rojulu vuntayi and colour kuda baguntundi..

atukulu
red chillie powder
jeera/avalu/peanuts/oil/salt/putnalu/curry leaves

1)first atukulu 1tsp oil lo baga veyinchali... veyinchi pakkana pettukovali
2)popu lo jeera/avalu/peanuts/oil/salt/putnalu/chilli powder/red chillies/pasupu/curry leaves anni vesi avi vegaka atukulu kalapali..and anni baga kalipaka dinchesi store chesukovali......

salt popu lo veste baga kalisipotundi......

Tips:
Contributor: Sowmya
Nenu expert kadu kani oka tip chepta.oil lo peanuts avvi vegaka salt oil lo vesestey karigipotundi appudu even ga atukulaki padtundi.

Peanut Chutney

Contributor: Visa

Sriram chestaru ee chutney....I really like the taste of it..

Grated Coconut
Chutney senaga pappu
groundnuts-roasted
green chillies
salt

Tempering ki mustard seeds, curry leaves, udi pappu and lotsa hing.

Just anitini baa grind chesi tempering vestaru anthey...but nenu chesina dishes kanthey Sriram chesina ee chutney ki ekkuva compliments vachedi appatlo