Ragi oats gunta pongadalu

Contributor : Kranthi Sarathy

1/4 cup channa dal
1/4 cup black uradh dal
1/2 cup oats 
1/2 cup ragi powder

Soak dals and grind with some chillies ginger cumin, oats and ragi powder and add masala

Mixed Dal ideas

Question : Girls monna ma ayana ni toor dal temmante mixed dals techaru adenti ante five vunayyi better emo ani techanu anta 🙆 danilo toor dal, urad dal, chana dal, masoor dal, moong ( anukunta not sure ) dal vunayyi .. denini deniki use cheyagalanu ?! Pls help .

 Usha Rao : panch ratan dal cheseyu. It should be fine. I did mix 5 dals but sometimes I mix 2-3 varieties of dal to make dal. Normally o don't add ginger and garam masala but for mixed dal ginger vestanu and pinch garam masala or in tempering whole garam masala. Vada should also taste good. Again I never tried with 5 dals. But I think it would taste fine

Padmini Reddy Jalaja dosa batter appudu soak cheyyi . One cup mixed dal , one cup urad dal and three cups rice with tea spoon menthuluu

Meera Girija Tadimeti: Panchmel dal chesta and I use whole urad gota with skin. Konchem pasupu vesi Hawkins cooker lo cook chestey baga ostundi. Baga cook ayyaka jeera, 1-2 cloves, lots of thinly sliced garlic, endu and pachi mirchi, sannaga tarigina onions vedi nooney and neyyi kalipi popu veyyi. Popu vesaka salt vesi, let it simmer for at least 30 mins. Almost dal makhani laga baga cook aitey neeku foam radu. Ala baga chikkaga ayyaka, konchem amchur and home made or punjabi garam masala vesi kalapali. It tastes really good. Key ingredient is lot of cooking, garlic and the good garam masala

Dill Leaves Curry

Contributor: Meera
Here is the recipe link.

Stuffed Idli

1. Contributor: Sarita Alla
Here is the recipe link

white ga ante rava batti untundi .. Nenu idli rava and idli rice tho rendintitho chesta.. Rava and urad dal 2:1 ratio..idli rice and urad dal 3:1.. Ee madya wet grinder use chestunna kani appudappudu Preeti mixi lo vesta.. Mostly soaking time and ferment time important .. 6 to 8 hrs soaking time and 10 to 12 hrs fermentation time.. Ela chesthe baga vastai

2. Contributor: Lavanya Keshetty
bagavachindi Saritha.. thanks for introducing to wonderful recipe..koncham variations chesanu, nenu aloo curry laga chesanu ( mirchi, urad daal, channa dal added).. and idli dough kuda mari thick emi cheyaledu, same consistancy as mana regualr idli dough chesanu, it turned out yummy.

Punugulu

1. Contributor: Srividya Hari

nenu usually ila chesthanu: dosa batter rubbukunnapude chaalaa thakkuva water vesi tight ga rubbukuntanu, pindi pulisaka aa pindi lo konchem onion, green chillies, chaalaa konchem kothimeera (anni very finely cut) salt adjust chesi chinna chinna balls laaga vesi fry chesthanu anthe punugulu ready.

oka vela already water add chesesina dosa batter unte kanuka konchem rice flour add chesi usually 2-3 spoons saripothundi marii loose batter unte kanuka inkonchem rice flour paduthundi ala add chesi manaki kavalasina onions, green chillies, etc lu vesukuni chinna chinna balls laaga veyinchukovadame. punugulu epudu kuda medium to medium high lone fry cheyyali, high lo fry cheyyakudadu, nenu aithe medium lone fry chesthanu. chinna vi vesukunte thondaraga fry avuthayi plus "round" ga kuda vesukovacchu big size vesthe okko sari hadavidiga bayataku theesesthe lopala udakadu, nenu observe chesindi emiti ante rice flour add chesthe fry chese time ekkuva theesukuntundi plus okko sari udakakunda kuda untu untundi, ala kakunda regular dosa batter aithe kanuka manchi ga fry avuthayi. instant dosa mixes thoti kuda chesukovacchu but pindi epudu gattiga kalupukovali.

Slow Cooker Recipes

1. Contributor: Sree Chandana
naaku evaina curry type lo kavali anukuntunna... idi baane vundi kada.. http://www.novicehousewife.com/tag/crock-pot/

2. Contributor: Madhuri Atchuta
Pinterest lo konni recipes vunnayi chudandi
http://www.pinterest.com/reenp8/indian-slow-cooker/

3. Contributor: Revathi Cherukuri
Veg emo kani slow cooker lo Mutton super untundi.. onions, tomatoes, green chilies, ginger garlic paster, potato(optional naku mutton lo potato chala istam), salt, karam, garam masala anni vesi mix chesi mutton pieces kuda vesi slow cooker lo pettei ..nenu usual ga night 11 ki ala on chesi padukutna morning kalla yummy yummy mutton ready.. easy and pieces anni cook avutayi chakkaga cooker lo okko sari manchi meat teka pote sariga cook avvadu kada mutton..try it

Barley Quinoa Dosa

1. Contributor: Madhuri Atchuta
Barley quinoa dosa recipe
http://tamalapaku.blogspot.com/2011/05/barley-quinoa-urad-dosa.html

Janthikalu

1. Contributor: Srividya Hari
maa mom actual ga 2.5 cups eh vestharu rice flour for 1 cup of minapa pindi. dry roast minapapappu and then powder it, then add ajwain, salt, karam, nuvuvlu, what ever you want into it and then knead well and muruku press chesukovadame! 3 cups ante marriii dry ga vacchi vicchipothayemo oil lo chusukuntu kalupuko pindi!

2. Contributor: Lavanya Thallam
Nenu kuda almost vidya cheppinate chestanu but papu ni soak chestanu Anuhya..

3. Contributor: Deepa Pathuri
Nenu 2 urad floor ki one 1 besan add chestanu. No rice flour

Kandi podi

1. Contributor: Radha Devi
this is my version....
http://recipes-by-radha.blogspot.co.uk/2010/11/kandipodi.html

2. Contributor: Rekha Narapureddy
This is what i follow fofr kandi podi http://www.sailusfood.com/.../kandi-podi-lentils-spice.../

3. Contributor: Harini Krishna
usual ga kandipappu veyinchadam lone untundhi taste , daggara undi,low flame lo veyinchukodam is the trick Anthe,
One cup kandipappu
Oka spoon jeera
Red chillies and salt

Kandipappu jeera n red chillies vidi vidi ga dry ga veyinchukovali , veyinchagane take the pan from stove, stove aapesamu ani pan uncheyakandi , deeni valla kuda kandipappu maaduthundhi,
So ila veyinchukunna vaatini mixie vesukuntey u kandipodi is ready

Idhi standard version..
Memu indulo oka guppedu pesarapappu , few spoons chana dal kuda separate ga veyinchukuni kalipi mixie vesthanu,taste koncham vary avuthundhi Anthe,

4. Contributor: Geetha Madhuri
my mil does it this way and chala chala baguntundi taste....same Harini Krishna process ee but kandipappu 1 cup aite pesarapappu, senagapappu and minapappu kuda almost 1/4th cup to 1/2cup each fry chestaru. Anni without oil ee cheyali. Inka end lo curry leaves kuda dry fry chestaru just dry ayyela ante, colour change avvakudadu. It gives very nice aroma.

Inka charu podi aite amma is famous for charu in our families
Dhaniyalu 1cup
kandipappu 3/4 cup
Miriyalu 1/2cup(u can reduce it if u don't prefer it's spice)
Jeera 1/4 cup
Red chillies - fistful
Anni manchiga endabetti powder cheyadame, need not fry. Inka charu pettinappudu we use asefotida(hing) also in tempering (only menthulu, jeera and mustard, red chilly)

Poornalu

1. Contributor: Keerthi Cherukuri
Nenu last 2 times ilaa chesthe baaga vachiniyyi. Appudu dhaaka every yr edho okati thappu ayyedhi..

For Batter:
1 cup - urad dal
2 cups - rice
1 tsp - menthulu

Soak all the above together for 5-6 hrs/overnight.

I grind them in a wet grinder. I don't add too much water, just enough so that it grinds easily. You van let it ferment for 4-5 hrs or put it in the refrigerator immediately. It didn't make much difference.

For stuffing:
2 cups channa dal
4.5 cups water

Pressure cook dal and water for 4-5 whistles. Put in lw flame for 5-10 min afterwards. Turn off and let steam come out.

Mash the pappu. Put it in a glass bowl, add 3 cups light brown sugar. This will make the stuffing watery. Put in the microwave and cook for 5-6 mins. Mix and cook till you get the right consistency to make balls (usually 15-20min). Check for sweetness while mixing and add more if needed.

Once the right consistency is obtained, let it cool and then make small balls. I usually get 20-22 from 2 cups.

For Frying:
Heat oil on medium-high.
Take 1/2 the batter.
Add 1/2tsp baking soda
1tsp sugar
pinch of salt
2 tsp rice flour
Add enough water to get a thicker batter than dosa

Dip the balls in batter and fry them.

Note- you can also add 2tsp of sooji to the batter, to get even crispier poornalu. Some people add tamarind juie to the batter to get a nice color. I never tried but I've seen people do it.

Tips to make Minapa garelu ~ Vada

1. Contributor: Sriharsha ツ ƸӜƷ
Madhuri...meeru water entha postaru pindi rubbinappudu...water saripokapothe gattiga vastayi...and crunchy ga undali ante koncham perugu add cheyandi and garelu vesetappudu tadi chesukuntam kada adi kooda palchani majjiga tho chesthe baguntayi

2. Contributor: p@dmini ***************
garelu ki nana bettinappudu make sure 4-6 hrs soak cheyyandi and while grinding add cold water little by little and meeku time unte koncham sepu fridge lo epttandi so that vesetappudu antha et ga undakunda baga vsathayiii

3. Contributor: Radha Kishore - Sep 18
eesari India vellinappuud Vada maker konnukondi....easy solution and also try max to reduce the amount of water while grinding...

4. Contributor: Sravanthi Gutta
min water add cheyali garelu pindi grind chesetappudu..and also pindi palchaga aithe i sometimes mix rice flour..inkoti cloth meeda kante nenu polythene sheet meeda nune rasukuni chesthanu palchaga ainappudu...appudu konchem easygane vasthundhi...hth

5. Contributor: Keerthi Cherukuri
Rajini...Sravanthi cheppinattu chaala koncham water poyali garelu ki....just enough so that the grinder rotates...nenu wet grinder lo chesthaanu...mixie lo chesthe antha thakkuva water posi mostlly heat ekkuthundhi emo...nenu ayithe cloth badhulu left hand oka sandwich size/quart size ziplock lo petti dhaani meedha garelu koncham water addhi chesthaanu..manchiga vasthayi.

@ Sriharsha..nuvvu cheppinattu nenu koncham perugu vesaanu garelu pindi lo ...i don't know if that's the reason or not but garelu manchiga vachiniyi..oil koda emi laagaledhu

6. Contributor: Deepa Pathuri
Baga loose ayte pindi koncham sepu deep freezer lo pettandi taravata perugu n pasupu kalipi pettukuni adi gare vese dappudu chetiki perugu pasupu mix rasukuni gare cheyya left hand medha chesi right hand ni perugu mix lo munchi left hand medha gare teesi oil drop cheste baga vastundhi and antu kodhu kuda..

ya garela maker vundhi indian store lo doraka vachu adhi dorkapote dought maker thi kuda use cheyyochu.idea kosam link pedutunna chudandi

http://www.etsy.com/listing/63609043/vintage-donut-maker-popel?utm_source=googleproduct&utm_medium=syndication&utm_campaign=GPS

More tips to prepare vada
1. http://mrstia.blogspot.com/2011/03/tips-for-making-fluffy-vada.html
2. http://mrstia.blogspot.com/2011/04/vada-tips.html

How to make soft idly

1. Contributor: Praneetha Ravi
to know if u get soft idli's or not... there is a small tip i follow from my MIL and it works fine ...

usually we put 1:2 , for 1 minapappu w put 2 rava ... most of the times it works fine for all urad dal ( whole and split) and all rava's .... but before u mix the ground urad dal with rava... mix little by little portions... mix 1:1 ... beat well , add salt and take water in a bowl or glass ... drop some idly pindi in the water and it should float instantly without sinking ... if it doesn't float instantly and sinks... then ur idly will be hard and ur batter wi not ferment... then u might have to add most urad dal paste to this mixture ....

so before addign rava add 1/2 cup,then 3/4 cup.... test and then add accordingly

Also my mom's tip ... always grind the urad dal with cold water preferably the fridge water.... chill water helps in soft idly n dosa and while soaking urad dal add 1tbsp of sabudana

2. Contributor: Roopa Reddy
Idli pindi rubbe appudu konchem cooked rice vesi rubbandi. 8- 12 hours fermentation ki warm place lo pettandi.

Idli over cook ayina kuda soft vundavu gatti padi pothayi. on high heat 4 plate full idli 8 mins lo cook ayipothayi. Stove turn of chesi few mins Mootha theeyavaddu.

3. Contributor: Keerth! V@jr@pu
I usually do it in this way :;;;
For 1 cup urad dal - 2 cups rice ( Soak separately )
I add fenugreek seeds ( a spoon or so - for smoothness ) along with urad dal............then I grind the urad dal after soaking over night and then mix it with the water drained IDLI RAVA !!!!!!!!!

It comes out well !!!!
HTH !!!!

4. Contributor: Padmini
I will add one cup poha ,one cup urad dal and 3 cups idli Ravva separately and grind them baa vasthadiii idlis

5. Contributor: Sushma
same as padmini very softgaa vastunnayi naaku

6. Contributor: Swapna
nenu one cup urad dal ki two cups rava use chestanu but grind cheseppudu boiled rice vestanu konchem soft gaa vastunnai naaku



More idly batter tips herehttp://mrstia.blogspot.com/2011/09/idly-batter-tip.html

Minupa Sunundalu

1.  Contributor: prasanna kiran K
minapasunnundalu bellam tho cheyyachu, panchadara tho cheyyachu..nenu bellam tho cheptunna..you can substitute bellam with panchadara

   minapappu koncham biyyam(chala koncham)  veyinchi (kammati smell vatchevaraku..maadipokoodadu) pettukovali. challaraka mixie lo vesi pindi kottali...belllam kori e minapa pindi lo  kalipi neyyi vesi koncham elakkaya powder vesi  bagaa kalipi  undalu chuttatame..:)

2.  Contributor: kumari :)

1 cup urdal dal,1 cup sugar ,cardamon ,ghee 1cup equal measuremens tesukovali .

firs fry urdal dal uwillget nicearoma smell after cool down grind it,

then sugar ni kudha grind cheyali like powdered sugar 

combine all and mix it uradflour,sugar ,little bit cardamon powder ,add ghee  ghee use cheyuthu kalipi kovali

or powderni  store in air thight container appudu kavala antha appudu ghee tho kalipikochu..easy to make it

 

Already contributed sunundalu recipe here

Egg Dosa

1.  Contributor: Gayathri Sadhu

posting the recipe here for egg dosa ... simple it is

in the dosa batter I whisk 2 eggs, onions, green chilles ( U can also substitute this with red chilli powder), salt and then do the normal dosa types...

 

2.  Contributor: Avanthi Rao G

Egg Dosa Recipe .....

http://avanthiraoskitchen.blogspot.in/2010/09/egg-dosa.html

Sunundalu

1. Contributor: Madhuri

Nenu ila chesta,

Urad dal, koncham rice dry roast chesta.. Dal koncham reddish ga ayi nice smell vastundi appatidaka.

Avi cool ayyaka mixi lo mari smooth powder la kaakunda grind chesta.

Kavalsinanta powder oka bowl lo ki teesukuni andulo sugar, cardomom powder, melted ghee vesi laddu chestanu.

inka emina doubts vunte do let me know

Sunnundalu ki Bellam kada use chestam miru sugar ani antunnaru ...
Amma eppudu Bellam tone chestundi nenu ila sugar to kottaga vintunna ... but chuste idi kuda bagunde laaga vundi

2. Contributor: Vijita
nee josh choosthunte ivale cheskuni tinesthavemo anipisthondi :)
nenu 1cup minapappu ki 1 cup sugar and just a tbsp rice.. rice optional.

Khatta Dhokla

1. Contributor: Sriharsha

Check this recipe link

Punugulu

1. Contributor: Madhuri ................

punugulu recipe

rice 2 cups
urad dal 1 cup
salt
onion
green chilies
cumin seeds
curry leaves

rice and urad dal 5 hrs soak chesi thick batter la grind cheyali . Aa batter ni oka 6hrs ferment cheyi.
then add salt, chopped green chili's,onion,curry leavs .
heat oil.lemon size batter ni oil lo vesi deep fry cheyali

serve it with tomato or peanut or coconut chutney

Already Contributed Recipes:
Saggubiyyam Punugulu
Dal CArrot Punugulu

Idly batter tip

1. Contributor: Archana
Ammayilu manam idli batter ni mixie lo vesthe antha baga radhu kadha....as the batter we get in wet grinder like foamy n smooth idlis...

Ala koncham foamy ga ravali ante manam idli ki dal soak chestham kadha...aa soak chesi na dal ni 4-5hrs fridge lo pettali...aa tarvatha mixie veyali water kuda cooled water use cheyali..inka aa tarvatha same routine process...i mean leaving the batter outside for a day or so...

Nakku work out ayindhi elachesthe baga soft ga vachayi idli...and batter kuda foamy ga vundhi..

Ee process andhariki telisivunte lite tesukondi..

idli soft ga ravali ante dal soak chesetappudu 1spn of sagoseeds(sagubiyam)vesthe soft ga vasthayi

thxq

2. Contributor: Keerti
Try 1:1 for idli.. Oka glass rava ki Oka glass pappau.. Sooper dooper soft cotton laga vasthayiii

3. Contributor: harshini
keerthi nenu kuda 1:1 ye vadtha+koncham boiled rice kuda vesi grind chestha....chala soft ga untay...

4. Contributor: Gayathri
I use this ratio urad dhal 1: 2 idli rava... baga untundi!!!

Minappappu pacchadi

1. Contributor: Keerthi
Minappappu - 1 cup
Red chillies - 3-4 (adj to taste)
Garlic - 4-5 pods
Jeera - 1 tsp
Tamarind- marble size amount
Salt
Oil
Onion - 1/2 sliced

Pan lo oil vesi minappappu roast cheyyaali nice aroma vacchedaakaa...remove it and cool..same pan lo red chillies, garlic, jeera vesi veyinchaali...Remove and cool this mixture

Paina veyinchukunnavannee rotlo vesi, uppu, chinthapandu kalipi koddigaa water add chesthoo kaccha pachaagaa noorukovaali...minappappu pappu pappugaane vundaali..paste laa cheyyakoodadu...

Noorukunna pacchadi lo just thine mundu sliced onions vesukovaali..

Rotlo chesthene baaguntundi, mixie lo antha baagodu

Ragi Idli

1. Contributor: Rani
Here is the link to the recipe

2. Contributor: Keerthi
Raagi Idly
@Sucharitha..Raagi Idly recipe

Idly batter - one and half cup
Raagi flour - one cup (storeslo dorike flour ye)

Ee renditini konchem water,salt vesi kalipi oka 6-7hrs alaane vunchandi room templo...Idly pettukunemundu u can add grated carrot/chopped spinach. Normalgaa idly plates ki neyyi raasi steam meeda 20min udikinchandi...

softgaane vasthaayi...Nenu idly batter ravatho cheyyanu, I make idly batter in this ratio

1 cup urad dal:2 cups uppudu biyyam:1 cup normal rice veetini 6-7hrs soak chesi grind chesi oka 5-6hrs bayata vunchesi tharvaatha fridgelo store chesthaanu..

So ee batterki raagi flour kalipi idly chesthe chaalaa softgaa vasthaayi...

Netlo nenu konni recipeslo choosaanu, nuvvu cheppinattu 1 cup urad dal ki 2/3 cups raagi flour kalapadam...alaa try chesthe naaku softgaa raaledu..stickygaa vachaayi...

Ika one cup urad dal soak chesi grind chesthe thickgaa gaarela kosam chesinattu chesthe 1.5-2 cups batter vasthundi naakayithe..rotlo rubbuthaanu