Monday, April 14, 2008

Black Chana Sukka

1 cup black chana
1 onion
5-6 cloves of garlic
1/4 tsp turmeric powder
1-2 tsp chilli powder
2 tbs fresh grated coconut
1tsp oil
1tsp mustard seeds
few curry leaves
2-3 small dry red chillies


Wash and soak the chana for 4-5 hrs. Cook chana, sliced onion, garlic along with turmeric powder and chilli powder in a cooker. Cook till three whistles. Put off the fire. Let the cooker cool. Open the cooker lid, turn on the fire and add fresh coconut.

In a seperate vessel, heat oil, add mustard, dry red chilli and curry leaves. Add this seasoning to the chana. Put off the fire. Serve hot with rice or roti!

Tendli/Gherkins Tel Piyav


Tendli 250g
1 big onion
4 to 5 garlic cloves
1-2 green chillies
salt to taste
2 tsp fresh grated coconut
1 tsp oil


Cut the tendli length wise. slice the onions, garlic and green chillies. Keep altogether in a vessel on the stove with little water to boil. Add salt. cover and cook till tendli becomes bit soft. Add fresh coconut. Mix nicely and cook for few minutes. Add little oil to the vessel. Mix and put off the fire.



2 cups of raw rice
1/2 cup urad dal
1 tsp methi/fenugreek seeds
1 cup cooked rice
salt to taste


Wash and soak the rice, dal and methi seperately for 3 to 4 hours. First grind the methi and dal with little water. Then grind the rice along with cooked rice. Mix dal and rice mixture throughly. Keep the batter to ferment overnight. Add salt.

To make dosas, heat tava, smear little oil on the tawa and pour in a big ladle of the batter on it. Allow it to spread naturally or you can spread it to the desired size. I sometimes spread to the size of masala dosa or sometime leave it to size of set dosa. Cover and allow it to cook.

Serve them hot with chutney of your choice. This goes to the dosa mela.

Monday, April 7, 2008

Jaggery Dosa


1.5 cup wheat flour
1/2 cup rice flour
3/4 cup Jaggery
1/2 cup fresh coconut grated
1/2 tsp cardamom powder
1 ripe banana
Ghee or oil to fry


Mix jaggery with 1.5 cup of water in saucepan on the stove and keep stirring till jaggery dissolves completely. Turn off the fire. Add wheat flour, rice flour, mashed banana, coconut and cardamom powder into the jaggery liquid. Mix everything nicely. Let it rest for 15 minutes.

Keep the dosa tawa on medium heat. Smear little oil or ghee. Pour the batter like normal dosa. Turn both sides till light red. Serve them hot with tea/coffee.

This goes Srivalli for dosa mela (cooking4allseasons).

Recipe source: