Archive | September, 2010

Sesame Seeds Raita

24 Sep

Nuvvulu Raita.

Sesame seeds are toasted and ground into fine powder. Yogurt is whisked with the sesame seeds powder and salt. Finally the sesame seeds raita is tempered with spices and can be served with idly, dosa etc…
Makes: around a Cup of Sesame Seeds Raita


Sesame Seeds 2 Tbsps
Yogurt 1 Cup
Green Chiles 2
Turmeric Powder a Pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 2
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Toast the sesame seeds on a thick bottomed pan on low heat.
Let the sesame seeds turn light golden in color and remove from heat.
Let the seeds cool and grind them into fine powder with salt.

Whisk yogurt with sesame powder, turmeric powder and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Let the green chiles cook for couple of seconds and remove from heat.
Pour the talimpu / tempering into the yogurt bowl having sesame powder and mix well.
Serve sesame seeds raita with idly, dosa etc..
Notes: Make sure to toast the sesame seeds right.

Suggestions: Adjust the consistency of the sesame seeds raita with water.
Variations: You can also add a tbsp or two of scraped coconut to the raita.
Other Names: Sesame Seeds Raita, Nuvvulu Raita, Nuvvu Pappu Perugu Pachadi.

Jaggery Dosa

23 Sep

Bellam Dosa.

This is a sweet version of regular rice flour dosa. Jaggery is dissolved in water and mixed with flour and flavorings. The batter is then poured onto a hot griddle until the dosa is cooked and little crisp. Serve jaggery dosa immediately.
Makes: around 5 Jaggery Dosa.


Rice Flour 1/2 Cup
Wheat Flour 1/4 Cup
Freshly Scraped Coconut 1/4 Cup
Jaggery 1/2 Cup
Cardamom Powder few Pinches
Nutmeg Powder a Pinch
Salt a Pinch
Oil or Ghee as Required

Method of preparation:

In a mixing bowl, add jaggery and a cup of water.
Mash and let all the jaggery dissolve in the water.
Stir in cardamom powder and nutmeg powder.
Once the jaggery is dissolved, stir in rice flour, wheat flour, jaggery and salt.
Add more water if required and make the mixture into a somewhat thin pourable batter.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of jaggery dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 6 – 7 inch diameter dosa.
Don’t spread the dosa with back of the ladle.

Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining jaggery dosa batter.
Serve jaggery dosa immediately.
Notes: Make sure jaggery dosa is little crisp before removing from heat.

Suggestions: For fresh nutmeg powder, scrape the nutmeg a couple of times on a fine grater.
Variations: You can also add chopped nuts like cashews, blanched almonds etc.
Other Names: Jaggery Dosa, Bellam Dosalu.

Spinach with Chana Dal

22 Sep

Palakura Senagapappu Podi Pappu.

Chana dal is either boiled or pressure cooked till soft and whole. Fresh spinach is roughly chopped and cooked in garlic infused oil. Finally cooked chana dal is added to spinach and briefly cooked. Serve spinach with chana dal over plain steamed rice or with roti.
Makes: around 2 Servings of Spinach with Chana Dal.


Spinach 2 Cups Packed
Chana Dal 3 Tbsps
Garlic 3 Cloves
Turmeric Powder 1/4 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 3
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Boil chana dal in a cup of water until the dal is soft and whole but not mushy.
Wash and roughly chop the spinach and its tender stems.
Peel, slice and lightly crush the garlic cloves.
Wash, remove stems and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, stir in green chiles and garlic cloves.
Stir fry for few seconds, stir in chopped spinach and turmeric powder.
Cook covered till the spinach completely wilts.
Now add the boiled chana dal.
Cook covered for a minute and uncover.
Stir fry for couple of seconds and season with salt.
Remove from heat and serve spinach with chana dal over plained steamed rice or wrapped in roti.
Notes: Make sure not to overcook chana dal.

Suggestions: Don’t remove chana dal from heat until its soft. Reserve any leftover water to make chana dal rasam. Don’t strain the chana dal until required else it dries out fast.
Variations: You can also add few drops of tamarind pulp if desired.
Other Names: Spinach with Chana Dal, Palakura Senagapappu Podi Pappu.

Peanut Mango Chutney

21 Sep


Oil is tempered with mustard seeds and dried red chiles. Peanuts are roasted and ground into paste along with chopped mango and the tempering. Mango gives the peanut chutney a distinct flavor and aroma. Serve peanut mango chutney with idli, dosa, vada etc…
Makes: around 1 1/2 Cups of Peanut Mango Chutney.


Roasted Peanuts 1/2 Cup
Raw Mango 1 Small
Whole Red Chiles 3 – 4
Mustard Seeds 1/4 tsp
Fenugreek Seeds 3
Asafoetida a Big Pinch
Salt to taste
Oil 1 tsp

Method of preparation:

Peel and roughly chop the mango. (around 1 Cup)

Heat oil in a pan, add mustard seeds and let the seeds start to crackle.
Now add fenugreek seeds, broken red chiles and asafoetida.
Stir well and remove from heat.
Let the oil come to room temperature.
Remove all the tempering into a blender and grind it into fine powder.
Then stir in roasted peanuts and grind again into fine powder.
Finally add chopped mango, a cup of water and salt.
Grind everything into fine paste and remove onto a bowl.
Serve peanut mango chutney with idly or dosa etc…
Notes: Make sure to roast the peanuts on a low flame without oil.

Suggestions: If the chutney is too sour, stir in more roasted peanuts and grind again into fine paste. If the chutney is not sour enough, add few drops of lemon juice.
Variations: You can also add a green chile to the tempering for extra spice. Tempering with curry leaves can be added to the chutney as a final step.
Other Names: Peanut Mango Chutney.

Carrot Roti

20 Sep

Carrot Tapala Rotti.
This is a thick roti / rotti made with carrot. Carrot is grated and briefly cooked with spices and rice flour to form into a soft dough. The dough is then spread on a deep pan and cooked on low flame till little crisp. Carrot rotti is generally served with a pickle and yogurt.
Makes: around 2 Carrot Roti.


Carrot 1 Medium
Rice Flour 1 Cup
Green Chiles 2 – 3
Cumin Seeds 1/4 tsp
Curry Leaves 3
Salt to taste
Oil 1 tsp

Method of preparation:

Wash, remove ends, peel and grate the carrot using a food processor.
Alternatively, grate the carrot using thick side of a box grater.
Roughly tear the curry leaves.

Grind green chiles, cumin seeds and salt into coarse paste without adding any water.
Bring to boil a little more than half a cup of water.
In a mixing bowl, mix together rice flour, ground green chile paste, grated carrot, curry leaves and salt.
Add this mixture to the above sauce pot having the hot boiling water.
Mix well and remove from heat.

When the rice flour mixture is still warm, form it into a dough.
The dough feels soft but holds its shape when formed into a ball.
Divide the dough into two portions.

Heat a small wok or appam pan on medium heat.
Apply quarter tsp of oil and place a portion of carrot rice flour mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Make couple of perforations on the roti to let the insides cook.
Cook covered on low flame for around 5 minutes and remove the lid.
Uncover and fry the roti on medium high heat for couple of minutes on both sides.
Remove the carrot roti onto a plate and repeat the same with remaining portion of the mixture.
Serve carrot roti with mango pickle and few tbsps of yogurt.
Notes: Make sure to cook the roti well.

Suggestions: Roti is hard – reduce amount of rice flour and cook for less time.
Roti is starchy – cook on low heat for more time.
Roti breaks – add more rice flour to bind the next portion.
Variations: Also check the roti category.
Other Names: Carrot Roti, Carrot Tapala Rotti.