Cowpeas – 2 cups
Curry Leaves – 4 twigs
Green Chilies – 6 numbers
Coriander Leaves – 1 bunch
Ginger – 1 inch
Garlic cloves – 4 numbers
Salt – 1 tsp (to taste)
Turmeric – ¼ tsp
Cumin Seeds – ½ tsp
Sort, wash & soak cowpeas for three hours.
Drain water completely and grind it.
Finely chop ginger, garlic, green chilies, coriander & curry leaves.
Alternatively, ginger & garlic can be made into a paste
Mix all the ingredients together in a bowl.
Adjust salt & chili per your taste.
Take small portions of the mixture & make them into patties.
Heat oil and deep fry the patties till they turn golden brown.
Serve it hot with tea!!
What can we call this? Once my Dad got it on a rainy day and we liked it very much. From then on, we make this for breakfast every now & then. And we named this Chatpata Navratan
Dried Pigeon Peas (Kandulu) – 1 cup
Chickpeas (Senagalu) – 1 cup
Pinto Beans (Rajma) – 1 cup
Horse Gram (Ulavalu) – 1 cup
Soybeans – 1 cup
Green Gram / Mung Bean (Pesalu) – 1 cup
Cowpeas / Black Eyed Peas (Bobbarlu) – 1 cup
Dried Green Peas (Batani) – 1 cup
Peanuts (Pallilu / Verusenaga kaya) – 1 cup
Black pepper (Miryalu) – 1 tbsp
Green Chilies – 5
Curry Leaves – 5 twigs
Coriander – 2 bunches
Salt – 1 tbsp (to taste)
Red Chili Powder – ½ tsp
Turmeric – ½ tsp
Oil – ½ cup
Sort, wash & soak the grains separately over night.
In the morning, drain the water.
Heat oil in a wok & add in the chopped green chilies, curry leaves.
Now add Pinto Beans first as it is the biggest grain & would take time to cook.
Close the lid & let it cook on low flame for 5 minutes.
Now add soybeans, let it cook for 2 minutes.
Add chickpeas, peanuts & cook for 2 minutes.
Add the rest of the grains & let it cook for 5 to 10 minutes.
Keep sautéing intermittently & close the lid.
Once they are almost cooked, add salt, ground black pepper, red chili powder, turmeric and mix well.
Let it cook for a minute or two & turn the heat off.
Now it is ready to be savored with chopped coriander, onion and a lemon wedge.
Dosapalukulu / Chittimillu / Jilakara – 3 Cups
Potato – 1
Tomato – 2
Onion – 1
Green Chilies – 8
Oil – 2 tbsp
Mustard Seeds – ¼ tsp
Curry Leaves – 4 sprigs
Water – 3 cups
Heat a tbsp of oil & pan fry dosapalukulu. Take it aside.
Finely chop onion, potato, tomatoes & green chilies.
Heat oil in a pan, add mustard seeds & finely chopped veggies.
Saute it for a minute and pour water & add salt to taste.
Let it boil. Once done, add the fried dosapalukulu & cook it.
When the water is gone, turn the heat off & server hot.
Dosapalukulu also called Chittimillu or Jilakara is a type of Vermicelli made at home. It is made during summer in large quantities and can be used throughout the year to make a snack (Dosapalukula Upma / Pulao) or a sweet (Dosapalukula Kheer / Payasam).
All purpose flour – 1 cup
Wheat flour – 1 cup
Sooji Rava – 1 cup
Salt – ½ tsp
Mix all the ingredients together.
Whenever you are ready to make it…
Take a small quantity of your choice & add enough water to make it harder dough than the one for making Chapatis. It is usually harder dough like the one made for Puris.
Keep it aside in a closed container for an hour.
Knead it again once & start making Dosapalukulu as shown in pictures and video below.
Once done, let it dry under the Sun for a day or two.
Stock it in containers and use it whenever you need it.
Note: In some parts, it is made using only the All purpose flour or Wheat flour.
Suji Rava – 3 cups
Curd (Soar is better) – 5 cups
Cashew – ¼ cup
Bengal Gram – 1 ½ tbsp
Black Gram – 1 tbsp
Green Chilies – 5
Curry Leaves – ¼ cup
Carrot – 1 small
Coriander leaves – ¼ cup
Salt – to taste
Baking Soda (Sodium bicarbonate) – 1 ½ tsp
Mustard – 1 tsp
Oil – 4 tbsp
Pan fry Rava till it slightly starts to change color or a nice aroma emits and keep it aside.
Heat another pan & prepare tadka using Oil, mustard, Bengal gram, Black gram, Cashew, chopped green chilies & Curry leaves.
Add salt, baking soda & tadka to fried rava. Mix them well.
Finely chop coriander, churn curd & grate carrot.
Add the above to the rava mixture & mix well. If needed, add some water. The consistency should be like an Idli batter.
Now make Idlies as you normally would do. In the Idly plates, pour a little less batter than the normal as this will puff up more.
Serve it hot with Kobbari (Coconut) Chutney and you will be longing for more!!