Exclusively from the south

Unde huli (Nucchnunde huli)

Many of you might not have heard of this...Nucchnunde is a dish we cook here in Karnataka which is made out of toor dal and chana dal. There are some variations of it where some use only toor dal and some only chana dal. I use a mixture of both these dals in equal proportion.... Make majjige huli with slight variation.. Add the undes into it and serve hot with rice, ghee and uppin menasinakai...

 

For the lentil dumplings:
Chana dal - 1/2 cup
Toor dal - 1/2 cup
Green chillies - 3 or 4
dry red chillies - 3 to 4
Jeera - 1tsp
salt 
hing
grated coconut - 1/2 cup
chopped coriander leaves

Soak the dals overnight or for atleast 4 to 6 hours... When I have lil' time, I soak them in warm water... Grind all the ingredients together. make small balls and steam them in a pressure cooker without the whistle...

For the gravy
Chana dal - 1/4 cup
grated coconut - 3/4 cup
hing - a pinch
turmeric powder - a pinch
curry leaves - 4 to 6
ginger - a small piece
dry red chillies 
green chillies 
mustard seeds - 1 tsp
methi - 1/4 tsp

Dry roast methi seeds until slightly golden brown. Grind all the ingredients into a fine paste. Add water and salt to this paste and heat in a kadai ...The gravy starts thickening due to the chana dal in it... Keep stirring to avoid burning... Add water if you think the gravy is very thick. Then add the lentil dumplings made above and allow it to simmer on a low flame. 

Add the tadka of hing, mustard seeds, curry leaves in oil and add it to the above mixture. Serve hot with rice...



Kadubu (Deep Fried Crispies)
This is fried sweet-stuffed crispies offered to lord ganesha on the ganesha festival.... There are various kinds of stuffing that is used for this... Here is the recipe of a simple stuffing:

Ingredients
Fine soji - 1 cup
Maida - 1/4 cup
Ghee - 2 tbps

Mix all these together with very lil water into a fine soft dough. Set it aside for atleast 4 hours

For the stuffing
Dahlia - 1 cup
grated dry coconut - 1 1/2 cups
elaichi 
poppy seeds - 2 tbsps
granulated sugar - 1 cup

Powder all these together in the mixer. Roll a small dough into oval shaped crape and stuff a lil of the mixture. Brush a thin layer of water on the edges just enough to close the crape tightly so it doesnt open up in the oil. 
Heat oil + a few tbsps of ghee and fry the pieces in oil. 


Baele Obbattu   (Pooran poli)
Happy Gowri Ganesha festival to all of you!!!

One of the popular sweets made for gowri habba in karnataka is baele obbattu (baele = dal, obbattu is a sweet roti)

Here is my mom's recipe of the same. She makes awesome obbattu and hence sharing with you all, her recipe

Ingredients:
For the dough,
Maida - 2 cups
turmeric - 1/2 tsp
oil
water

Mix together maida and turmeric. Add as much water as needed to made a soft dough. Smear the dough in oil and keep it aside for atleast 4 hrs

For the stuffing called Hoorna
chana dal - 1 cup
toor dal -1 cup
Jaggery 1 1/2 cups
elaichi
grated coconut - 1 cup
cloves - 2- 3

Method
Cook chana dal and toor dal separately in a pressure cooker and very soft. I usually wait for upto 4 whistles. 
Drain any water from the dal and keep it aside.
In a thick bottomed pan, mix all the ingredients and keep stirring until all the water has evaporated and the mixture looks dry. 
Allow this to cool and then grind to a fine paste in the mixer. 

Stuff this mixture in a ball of dough and roll into large round shaped rotis. Roast on the tava. 

Ugadi 2012 Thali (New Year)

Hindu culture has a rich heritage, with numerous festivals. Each celebrated festival throughout the year has its own distinct value and ritual practice. One of such festivals is Ugadi, which is celebrated in many states like Maharashtra, Karnataka and Andhra Pradesh.

The name "Ugadi" came from Yuga + Aadi which means "Beginning of a New age. Ugadi is also regarded the beginning of a new Hindu lunar calendar with a change in the moon's orbit. On this day predictions are made for the New Year. 

This post dates back to year 2010, Ugadi was celebrated on the 16th March 2010.. My dinner thali included obbattu, vangibath (vegetables rice) and kosambari (moong dal mixture)

Habe Kadubu (Stuffed and Steamed rice dumpling)

My mom makes the best habe kadubu also called kucchida kadubu in kannada. This has both spicy and sweet versions - sihi kadubu and khara kadubu

The perfection with this lies in the rice dough you make. This comes by practice. But will try to share a technique my mom uses.

Ingredients
Rice flour

For spicy stuffing
Chana dal - 1 cup soaked overnight or atleast for 6-8 hours
green chillies -  per taste
cilantro
jeera
Salt 
hing or aesophotida

For sweet stuffing
Jaggery
Cococut - grated
Elaichi or cardamom powder


Method
First step is to make the dough. Bring water to a boil in a thick bottomed pan. Add 1 tbsp oil and salt. My mom's technique is to set aside some of this water and add it later if required. 
To the water in the pan, add rice flour and keep stirring in a wooden spoon. It should look like all the flour is soaked in water and is lumpy. If you think it got too thick or dry, add the water you set aside earlier. Turn off the heat and cover the pan. Let it cool. 
When it is cooled enough, knead this lumpy dough on a floured surface until it forms a smooth ball. Divide this into smaller portions and roll them into the shape of pooris. 

Grind all the ingredients together into a coarse paste. Place a small portion of this mixture into the rolled poori and seal the ends using flour or water. 

Cook it similar to how you would cook idlis. Steam in pressure cooker without whistle. Serve hot with coconut chutney.

For the sweet stuffing, melt jaggery in a thick bottomed pan. When all the jaggery has melted away, strain it to ensure there are no stones or residues. Transfer the strained jaggery back into the pan and add grated coconut. Add elaichi powder and fry until it starts smelling good. Place this mixture in the rolled poori and steam cook in a pressure cooker without whistle . Add ghee on the top while serving

 

Paddu with coconut chutney

Below is a recipe of paddu served hot with coconut chutney.

I make paddu in dosa dough.. My recipe of dosa dough is as follows

Rice - 1 cup
Urad dal - 1/2 cup
moong dal - 1/4 cup
pound rice or avalakki - 1 fistful
methi seeds - 2 tbsps
Soak all these overnight and grind them to a fine paste. 

When fermented, add finely chopped onions, jeera, finely chopped carrot, beans, capsicum , cilantro and salt.
Heat the paddu stand (you also can use muffin pan ). Place batter in the slots and cook in enough oil. 
Serve hot with coconut chutney 

Kharabath (Also called Uppit / Upma)

This is the karnatake stlye of kharabath and pineapple kesaribath. There are many variations of these recipes, each one unique and tastier in its own way. Here is my variation.

Kharabath - Most popularly known as uppit in kannada... It is also called upma in some parts....I like it soft and a lil' watery.. My husband loves it a lil' dry.. so, I try to achieve a consistency which is between the two...

Ingredients

Soji (coarse) - 1 cup

Tomatoes (medium sized) - 2 to 3 depending on your taste

green chillies - 3 to 4 or according to taste

coriander leaves - 3 tbsps

ginger - finely chopped or grated

curry leaves

mustard seeds

jeera

black peppercorns

Coconut - grated - 3 tbsps

mixed urad dal and chana dal - 1 tbsp

hing

salt to taste

Method

Roast soji or rave very well until it starts giving out a pleasant aroma. My mom usually used to ask us sitting in the living room 'Tell me when the rave starts to smell good' :-) .. Thats my trick as well.. 

Heat oil in a pan. Add hing and mustard seeds. when the seeds start to splutter, add all other ingredients except rave, jeera and black pepper. Fry well for a few mins until the tomatoes are softened. You can also add veggies if you like at this stage. When the oil starts to separate out, add 1 1/2 cups  of water. Allow the water to boil. When you see the first boil, add jeera and black peppercorns. When the water starts to boil very well, add the rava lil' at a time and keep mixing. Add all the rava and cook in a low heat until the rava is cooked and the desired consistency is reached. Add a tbsp of ghee at the end and close the lid until ready to serve. Serve hot.  I usually like it as is, but some ppl prefer to eat with chutney.

Kesaribath

Ingredients

Soji (fine) - 1 cup

ghee - 1/2 cup

cashews, raisins, sliced almonds - 1/4 cup

saffron strands

pineapple - crushed, 3 tbsp

Sugar - 1 cup or to taste

Elaichi  powder - 2 tbsp

Method 

Add 2 tbsps of ghee in a non stick pan. Add the nuts and fry until golden brown. Roast the rava in the same ghee mixture. again the trick is to roast until the rava is aromatic. Add sugar and keep mixing. When the mixture becomes slightly watery, add the crushed pineapple. mix well. Add 1/4 cup milk and mix in the elaichi powder. At the end, add saffron strands and remaining ghee. 
You may also choose to add sliced banana in place of crushed pineapple.

Pearl Onion Sambar
Ingredients

mustard seeds - 1 tsp

methi seeds - 1/2 tsp
jeera - 1 tsp

saunf (Fennel seeds ) - 1 tsp

grated coconut 

tomato

tamarind paste - 1 tbsp

Pearl onions (skin peeled) - 1 bag

Method Boil water in a pan and cook the onions in it until done. Fry mustard seeds, methi seeds, jeera, saunf, coconut and tomato to a fine paste. Add to cooked onions and mix well. Add the tamarind paste and allow the sambar to boil. Heat a lil' oil in a small pan. Add hing, mustard seeds. when the seeds splutter, add curry leaves and mix well. Serve hot with hot rice and pickle.

Vegetable Dosa

A tasty dosa recipe and a way to sneak in some veggies into your kids' food...

Ingredients

• Dosa dough (recipe below)
• Veggies, finely chopped  (beans, carrots, cauliflower) or anything you might have :-)
• Jeera
• Oil
• green chillies / chopped onions - if desired

Method

• Heat oil in a pan. Add jeera and the finely chopped veggies.
• If it is not for kids, you may choose to add chopped green chillies and finely chopped onions.
• On a pan, spread the dosa batter into a round and sprinkle some oil.
• Spread the vegetables on the top of the batter so that they stick firmly to the dosa.
• When the bottom side of the dosa is done, turn the dosa and allow the veggies to roast well.
• Serve hot with coconut chutney

Sorry for the poor quality of picture!

Dosa batter

Rice - 1 cup

Urad dal - 3/4 cup

methi seeds - 1 tbsp

moong dal - 1/4 cup

poha - 2 tbsps

Soak the above ingredients overnight. Grind them to a very fine paste. Let this ferment for atleast 8 hrs. Then the batter is ready to use.

Bittergourd gravy

Bittergourd is called haagalkaai in kannada and has immense medicinal value...Here is my recipe of the gojju

Ingredients

Bittergourd - 3 or 4

salt 

turmeric powder

jaggery - 2 tbsps

sambar powder (recipe given in my blog)

tamarind water - 1/2 cup

Method Cut bitter gourd lengthwise and soak in water (mixed with turmeric powder and salt) for 4-5 hrs. This reduces the bitterness of bittergourd.. Heat oil in a pan. Add mustard seeds, curry leaves.. When the mustard splutters, add the bittergourd pieces and fry well till they turn golden brown.. Then add the tamarind water, salt, jaggery and allow it boil. then add the sambar powder and allow to cook... You can add water to get the consistency you desire.. Serve hot with chapati..

Saabudaana kichdi (Sago Seeds Kichdi)

This is a maharashtrian recipe I guess, that I learnt from my sister and also a friend of mine...

Ingredients

Saabudaana (Also known as sago) - 4 cups

jeera

curry leaves

roasted peanuts - 3 tbsps ( coarsely crushed)

green chillies - 3

Method Wash the saabudaana seeds thoroughly many times until the water becomes clear... Do not add lot of water but just enough to soak the saabudaana... The saabudaana should be soaked for atleast 6-8hrs, occassionally washing,draining water and again soaking in just enough water. Finally, drain all the water and spread the saabudaana seeds on a large plate.. Heat ghee in a kadai.. Add jeera,curry leaves, green chillies and then the saabudaana seeds and fry for 5 minutes.. Finally add roasted peanuts and serve hot.

Jolada rotti and Ennegaai(Stuffed Brinjal Curry)

Jolada rotti is made from jowar flour. I do not know if this is the authentic way of making those rottis. I served the thali with egg plant yengaai (stuffed baingan) and peanut chutney pudi(shenga chutney pudi) along with methi leaves and onion. Look at the picture of the thali. Looks good and it did taste very good. Again, this is my version of those recipes. I also make this type of rotti using rice flour and ragi flour. My mom calls it "Habe rotti" which means steamed rottis. They are for sure healthy as no oil is used in makind them...Hope you all like it!!

Ingredients   Jowar flour - 2 cups   water   salt to taste

Method

• Heat water in a thick bottom vessel. Add salt and 1/2 tsp oil.
• Allow the water to boil. Once the water starts boiling add, the flour in small quantities at a time and place a wooden stick in the center. 
• When the water starts to rise above the flour, mix the flour thoroughly in water so that it forms a nice solid ball. when you touch with bare hands, it doesnt stick. 
• Knead the dough well and add flour if you feel it has not got the consistency of chapati dough.
• Make small balls out of the mixture and roll out into chapatis and cook them on a hot tava.
• Before turning the rotti to the other side, smear or dab using a wet tissue or cloth.
  

Stuffed Eggplant (or Ennegaai)

Ingredients

Baby eggplants - 4 or 5

roasted peanuts- half cup 

Onion (sliced)  - 1

sugar - 1/2 tsp
salt

For paste
urad dal - 1 tsp

chana dal - 1 tsp

dhaniya (coriander seeds) - 1tsp

coriander leaves - 1/2 cup
grated fresh coconut -1/2 cup
MTR curry powder - 2tbsp
dried red chillies - 3 or 4
tamarind juice -3tbsp

 

Method

• Dry roast urad dal, chana dal and dhaniya seeds and red chillies. Grind in mixture to a coarse powder and then add the remaining ingredients except peanuts, sugar and salt into a fine paste.
• Slit the eggplants into 4 pieces leaving out an inch at the end. Stuff a small amount of the ground mixture into the eggplants and leave it aside.
  
• Heat oil in a kadai. Add curry leaves and onion. Fry till onions are cooked. 
• Add the remaining ground paste and fry for a couple of minutes. Now place the egg plants and add some water.
• Cook until eggplants are done.
• Now add the coarsely ground roasted peanut powder and serve hot with jolada rotti or chapatis.

Set Dose

Dont know where this actually originates from, but a very favourite type of dose made in Bangalore. People usually think they want to eat something not too stuffy and hence opt for set dose. One of the best set doses I have had until now in Bangalore is in Pavithra hotel... Some say "Halli mane" also serves some very good set dose... hmmmm.. memories brought back !!... However, please enjoy my recipe....

Ingredients Rice - 4 cups urad dal - 1/2 cup Avalakki - 1 cup puffed rice (kallepuri or maamra) - 3 cups

Method

Soak all the ingredients together overnight.
Grind to a fine paste in the morning and allow it to ferment for atleast 8 hrs
Heat tava on a medium flame.
Have a mixture of ghee and oil ready.
Pour the batter on the tava, do not spread it much.. this dosa has to be thick.
When the bottom side turns golden brown, spread the ghee oil mixture on the dosa and turn it around. Allow the dosa to cook well the other side as well.
Serve hot with chutney and vegetable saagu

Bisibele Bath

Its been a long time since I posted some recipes... OK, here it is the most wanted recipe by all my family and frnds , Bisibele Bath. We call it BBB with love :-) ...

This recipe is a typical karnataka rice dish usually cooked on occassions .... My mom makes the best BBB I have ever tasted.... I will post 2 ways of doing it...

The first one is my mom's way of doing it and takes considerable amount of time :-) ... My mom wants everything to be perfect!! I am never even nearer to what she makes, but I try my best and usually people like it...

Ingredients
Rice - 2 cups
Chopped Vegetables - 1 1/2 Cups (Carrots, Beans, potato, white pumpkin(Winter melon), peas, capsicum.cauliflower)
Toor dal - 1 cup
Tamarind paste - 2 tbsps
BBB Powder - Pls see below for the recipe of making this powder.
groundnut - 1/4 cup
chopped tomato - 1
ghee -1 cup
For the paste,Grated coconut - 1 cup
tomato -1
curry leaves
mustard

Method 1 -

• Cook rice until it is done. Ensure it is not too soggy or very soft.
• Cook the vegetables except capsicum and peas (If peas are not frozen, then cook it along with the vegetables) along with toor dal.
• Meanwhile, grind to a fine paste, grated coconut, BBB Powder, 1 tomato and hing.
• Once the rice and vegetables are done, pour the vegetables and dal into a thick bottom vessel.
• Add salt and allow it boil for 2 minutes. Chop the other remaining tomato and add the same. Then add the ground paste and mix well. (Tip for not getting lumps in the sambar we are to prepare is mix the ground paste in a lil water and add it to the vegetables)
• When the mixture boils, add tamarind paste and lil' jaggery or sugar.
• When the mixture is completely done, add the rice and keep stirring by adding ghee constantly.
• The mixture has to be cooked until it forms a smooth mixture. The entire cooking has to be done in simmer.
• At the end, heat lil ghee in a pan. Add hing, mustard seeds, curry leaves and 1 dry red chilly. Add this to the BBB and serve hot with cucumber raitha

Method 2 -

• Heat lil ghee in a pressure pan. Add hing, curry leaves, mustard seeds and once it splutters, add the vegetables and fry well.
• Then grind together the ingredients mentioned for paste. Add this and fry well.
• Now add the rice and fry again for a minute. Add 1 tbsp of BBB powder, tamarind paste, chopped tomatoes and more than twice the water. Allow it to pressure cook until 3 whistles.
• Pour remianing ghee and serve hot with cucumber raitha.

Dosa

Dosa has been always been one of my husband's favs.. My daughter too these days has started liking them and she enjoys with strawberry jaamu (in her own words) .... Here are a few recipes if you want to try them...

Masala Dosa
 
Ingredients
Rice - 2 Cups
Urad dal - 3/4 Cups
Methi Seeds - 2 tbsps
Moong dal - 1/4 cups
Rice flour - 1/4 cup
Avalakki - 1 fistful
Red Chutney (see recipe in the chutney section)

Method

• Soak Rice, urad dal, methi seeds, moong dal together overnight.
• Soak avalakki 30 mins before grinding and grind it together with the above mixture to a fine paste in the morning.
• Mix rice flour before making dosas. Spread the mixture on a hot tava. when done, smear the red chutney and roast well on both the sides.
• Serve hot with coconut chutney and aloo palya

Adai Dosa
Ingredients
Rice - 2 Cups
Urad dal - 3/4 Cups
Methi Seeds - 2 tbsps
Moong dal - 1/4 cups
toor dal - 1/2 cup
chana dal - 1/4 Cups

Method

• Soak all the ingredients overnight or for atleast 6 hrs.
• Grind to a fine paste along with one tomato, jeera, ginger (1") and red chillies.
• This can be immediately used to make dosas. Serve hot with coconut chutney

Appam

Ingredients Raw Rice -2 cups cooked Rice - 1 Cup Coconut milk - 2 cups baking soda -1 pinch

Method

• Soak the rice for 4 hrs. Grind it to a smooth paste together with cooked rice and coconut milk.
• Add baking soda to the above paste. Keep it aside overnight.
• Heat the tava. Pour one laddle of the mixture and turn the tava so that the mixture forms a circle.
• Once it is done, serve hot with vegetable or potato Stew (See recipe of stew in Palya section)

 

Kaayi Saasive Chitranna (Coconut-mustard rice)

Ingredients
For the paste
Grated Coconut - 1 cup
hing - 1 pinch
dry Red Chillies - 4-5 (depending on your liking)
turmeric powder - 1/5 tsp
jeera - 1 tbsp
mustard - 1 tsp
Curry leaves - 1 tbsp

For seasoning
oil
mustard
curry leaves
groundnuts and cashew - 1 cup

Method

• Grind all the ingredients except oil, groundnuts and cashews into a fine paste.
• Cook rice so that they are separated by grains and not soggy at all. Spread it on a broad plate and let it cool..
• Heat oil in a kadai. Add hing, mustard sees, curry leaves, groundnuts and cashews. When they are done, add the ground paste and fry well.
• When oil starts separating out, pour this mixture on rice and mix well.
• Serve hot.

Rave idli

For sure, MTR rave idli mix has established itself very well .... Its so easy... cut the packet, mix curd and water and make idlis...
Have you ever tried making this at home... I mean the mix..
Here is an attempt to get those soft rave idlis as in MTR (not comparable though..)

Ingredients Medium sized upma rave -2 cups Curds - 1 1/2 cups urad dal - 1 tsp chana dal - 1 tsp curry leaves

Method
Heat a lil oil in a kadai. Add mustard sees, urad dal, chana dal and curry leaves.
Add rave and fry well.
Allow it to cool down and then mix it with curds and a lil' water to obtain the consistency of idli batter.
Make idlis as usual. Serve hot with chutney.

Kaalu uppit

Kaalu is Indian field beans (hope I am correct) and it is actually the short form of avarekai. This is sold as "lal papdi lilva' in indian grocery stores in the frozen section. Once of my husband's favourites for breakfast or for dinner.

Ingredients Rava - 2 cups Chopped tomatoes - 2 green chillies -3 /4 curry leaves Grated Coconut - 4tbsps hing - 1 pinch kaalu - 1 cup jeera mustard seeds coriander leaves jeera and black pepper corns - 3 tbsps

Method

• Dry roast rava until golden brown. Cook the avarekai kaalu until it is soft.
• Heat oil in a pan. add hing, mustard seeds, curry leaves and green chillies. Then add chopped tomatoes and fry well.
• Then add the kaalu and fry well.
• Add salt, jeera and black pepper corns and mix well. Add water and allow it to boil.
• Before water starts boiling add coconut, corainder leaves and jeera.
• Then add the rava and mix well. Turn off the flame and cover the lid of the pan and allow the rava to be completely cooked.
• If you desire yellow colored uppit, add a pinch of turmeric after adding tomatoes.

Avial

Avial is a recipe from kerala. This is a slightly modified version of avial in karnataka style. This can be served hot with rice / chapati. I prefer rice :-) ..

Ingredients Chopped Vegetables - 2 cups (Beans, drumsticks, white pumpkin, raw banana) Mustard seeds curry leaves edible coconut oil. coconut milk For the paste, Grated Coconut - 1/2 cup jeera - 1 tbsp black peppercorns - 2 green chillies - 3 ginger - very little coriander leaves - 1 tbsp

Method

• Cook the vegetables either in a microwave or a pressure cooker (do not place the whistle. Allow the vegetables to be cooked in steam)


• Grind all the ingredients mentioned for the paste into a smooth paste.


• Heat oil in a thick bottomed vessel. Add mustard seeds and curry leaves. Then add the vegetables and fry for 2 minutes. Then add the paste and fry well for 5 mins or until the raw smell goes off.


• Add coconut milk until desired consistency is obtained.


• Serve hot with appam / rice / chapati.

Sambar Powder

Sambar Powder / BBB Powder / Vangibath Powder
We usually call it huli pudi in kannada. I use the same powder for making sambar, BBB and even vangibath.
We need dry coconut for this powder. There is a special type of red chillies called "Byadagi menasinakai" that you get in Bangalore. It usally gives a very strong color but not very spicy. So, you can use more of this to get a good color and optimum spice. Usually costs a lil' more than other available chillies in the market but worth the price!

Ingredients
Urad dal - 1 cup
chana dal - 1 cup
dhaniya - 2 cups
dalchini - 2"
cloves - 7-8
Dry red chillies - 150 gms
grated dry coconut - 2 cups

Method

• Dry roast all the ingredients except coconut separately until golden brown or smells good.
• Switch off the flame and then when the kadai is still hot fry the coconut for a few seconds until you feel it is crispy.
• Mix all the roasted ingredients except coconut and grind them to a powder. I prefer the powder to be a little coarse and not very fine.
• At the end, add dry coconut and grind once again.
• The powder is ready for use.

Shavige idli

Ingredients: MTR shavige - 2 cups curry leaves chana dal - 1 tsp urad dal - 1 tsp mustard Curds

Method

• Heat oil in a pan. Add mustard seeds, urad dal and chana dal.
• When they are done, add curry leaves.
• Add semiya and roast till they turn golden brown.
• Let the mixture cool down. Add curds, water and salt. Mix Well.
• Set aside the mixture for 30 minutes.
• Place this mixture is idli plates and steam it in idli cooker or pressure cooker.
• If cooking in pressure cooker, ensure you do not place the whistle. isntead cover it with a steel tumbler.
• Serve hot with coconut chutney.

Rave rotti

My Mom's recipe of rave rotti...

Ingredients
Coarse rava - 2 cups
chopped onions - 1 cup
chopped green chillies - 3
chopped coriander leaves - 2 tbsp
jeera
salt.

Method

• Heat a tbsp of oil in a kadai. Fry rava for 2 minutes.
• Let the rava cool down. Now add all other ingredients and set aside the mixture for 30 minutes
• Spread this mixture on a tava in the form of rotti (make a solid circle with this mixture on this tava) and roast it till it turns golden brown.
• Serve hot with tomato or coconut chutney

Palak Puri

Ingredients
Wheat flour - 2 cups
Spinach - cleaned and washed. - 1 cup
ajwain - 1 tbsp
Salt to taste.
Method

• Mix all the above ingredients to form puri dough.
• Roll out puris from the above mixture and deep fry in oil.
• Serve hot with potato gravy or any vegetable gravy