Spicy Mirchi Bajji / मिर्ची बज्जी /మిర్చీబజ్జీలు

Ingredients :

Gram Flour/Besan flour - 2 Cups
Big Mirchi for Bajji - 8
Soda - 2 pinch
Salt - to Taste
Chily Powder - 1 Tsp
Ajwain - 1/2 Tsp
Oil - for deep fry

Preparation Method :

1. Take a Bowl then add Gram flour, ajwain, salt, chilly Powder and Soda. Mix well with water like Bajji Batter. Check the Consistency.

2. Take a Kadai add Oil to deep fry, after oil heat, take one Mirchi then dip into batter then remove slowly in hot Oil.

3. Keep a Lid on medium, and fry on both sides, until golden brown.

4. Remove from Oil, and strain on a paper towel.

5. Serve with Hot It will be very Tasty with onions.

Note :

In case of using soda in Recipes skip Soda then use hot Oil while mixing the Batter.

Want more spicy add garam masala and ginger garlic paste.

Want spicyless you can slit Mirchi then remove the seeds.

After bajjis fried cut the bajji and stuffed with sliced Onions.

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Potato Vermicelli Cutlet /आलू सेवई कटलेट /ఆలూ సేమ్యా కట్లెట్

Ingredients ;

Vermicelli/sevai - 100g
Potato(boiled&mashed) - 1 big
Roasted Peanuts Powder - 3 Tsp
Bread Slices - 6(roasted &Powdered)
Green chily(chopped) - 2
Lemon Juice - 1/2 Tsp
Salt - To taste
Oil - To deep Fry

Preparation Method :

1. Take a bowl add water, after water boiling add vermicelli. Cook for 3 minutes, Check whether Vermicelli cooked or not, then strain Vermicelli with strainer. and keep aside.

2. Take a Bowl add  cooked Vermicelli, Boiled Potato, Roasted Peanuts Powder, Bread crumbs and Salt. Mix well.

3. After add Lemon juice again mix well then check the consistancy. Do not add water.

4. Take a Kadai add oil to deep fry,in this time prepare cutlets as your like desired shape.

5. Apply oil to your palms, then take a ball press this ball in the middle of your palms then done like your desired shape (heart, oven, or Square ).

6. Now Oil is piping hot, Take one cutlet and drop into hot oil, remaining are the same.

7. Fry on both sides on medium flame until light brown. remove from oil and keep in a paper towel plate.

8. Tasty Potato Vermicelli Cutlets / Aloo sevai Cutlets  are Ready. Serve with hot.

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Idli Upma / इडली उप्मा / ఇడ్లీ ఉప్మా

Ingredients :

Idli(remaining idlis) - 3
Onion(sliced) - 1
Green Chily(chopped) - 2
Ginger(chopped) - 1 inch
Chana Dal - 1/6 Tsp
Urad Dal - 1/8 Tsp
Mustard Seeds - 1/4 Tsp
Turmeric Powder - 1/6 Tsp
Hing - 1 Pinch
Salt - to Taste
Lemon Juice(optional) - 1/2 Tsp
Curry Leaves - 2 springs
Oil - 2 Tsp

Preparation Method :

1. Mash the Idlis with your fingers and keep aside.

2. Take a Pan or Wok add 2 Tsp of Oil then add Chana Dal, Urad Dal, Mustard seeds and chopped Ginger. Fry for a Minute.

3. Then add Chopped Onions and Green chilies, Curry leaves, fry until onions turns brown.

4. Then add turmeric, salt and Hing. Mix well and then add mashed Idli.Again mix well and Keep a lid for one minute.

5. Add chopped Coriander and then switch off the Stove.

6. Then add some Lemon Juice if you Like. serve with Hot.

* Easy & Tasty Idli Upma Ready.

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Green Peas Poori /मटर की पूरी / పచ్చి బటాణీ పూరీలు

Ingredients :

Wheat Flour - 1/4 Kg
Suji/Semolins - 2 Tsp(optional)
Salt - 2 Tsp
Oil - 2 Tsp

For Paste :

Matar / Peas(soaked) - 1 Cup
Ginger - 2 inch
Green chily - 5
Cumin seeds - 1/2 Tsp
Coriander - 1 bunch

Preparation Method :

1. Make a fine paste of the above ingredients.

2. Take a Bowl into wheat flour now add salt, suji, 2 Tsp of Oil, and Paste. Mix well after add required water like Poori dough.

3, Knead with your palms apply oil to your palms and then divide equal sized balls. Keep aside.

4. Take one ball and dust the rolling board with flour and roll the ball into a small medium thick disc.

5. When the oil is hot, carefully drop this into the oil and deep fry on both sides.

6. Using a jolted ladle take out the puffed poori draining the excess oil.

* Serve with Aloo curry it is very Tasty.

Notes :

Always remind that the oil is very hot. else pooris will not puff.

If the pooris while rolling has any hole in it it will not puff.

Adding Suji or semolina poori will be crispy.

Adding Oil in dough pooris will be very soft.

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Dibba Rotte / Dibba Rotti /दिब्बा रोटी /దిబ్బ రొట్టి

Dibba Rotti or Dibba Rotte :

Popularly known as South Indian Andhra Special Dibba Rotti made with Idli Batter(without adding much water). And also made with fresh Rice Rava and Urad Dal batter. It is very Tasty Breakfast and also Snack Recipe. In my childhood, my Grand Mother prepared this Recipe. and given to all the family members. All my Family members gathered and enjoyed in that time. I learnt this dish from my mother who learnt it from her mother. Dibba rotte is a traditional Andhra recipe and is usually cooked in a heavy kadai set on dying embers after the morning's main meal has been cooked. Usually eaten in the evening it however makes for a great breakfast dish.

Ingredients :

Idli Batter - (Max. 8-10 Idlis Batter)
Oil - 7 Tsp(according to your batter)

Preparation Method :

1. Take a Pan add 4-5 Tsp of Oil then add the batter and spread all over the Pan.
2. Then sprikle Oil from the top and edges of the pan. Keep a lid for 5-7 Minutes (according to your batter adjust the time). on low Flame.
3. After 5 Minutes remove the lid and turn the Dibba Rotti on other side. and again keep a lid for 3-4 minutes.
4. Switch off the flame. and take into a plate and Cut the pieces.(triangle shape).
* Serve with coconut or ginger Chutney.

Notes :

Dibba Rotte has been served with honey it will be very tasty and good for childrens health.

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Quick Rava Dosa /सूजी का दोसा -రవ్వ దోస

Ingredients :

Semolina / Suji Rawa - 1 Cup
Rice Flour - 1 Cup
Maida / Alpurpose flour - 1/2 Cup
Salt - 1 Tsp or To Taste
Cumin seeds - 1/2 Tsp
Onion(chopped) - 1
Green chily(chopped) - 3
Ginger(chopped) - 2 inch
Oil - To fry

First we will see how to prepare rava dosa batter : 

In a bowl, mix together rice flour, all purpose flour, cumin seeds, whole black pepper, green chillies and salt needed. Add the rava + butter milk mix to it. Then add approximately 2 3/4 cup of water to it little at a time and mix it well so that there are no lumps.Check for salt. Add if required.

I photographed the rava dosa batter to show you the consistency of the batter.See how thin it is (picture below).It should be like that. Now the batter is ready.

Now let us see how to make onion rava dosa -

First heat a non stick tawa or a cast iron tawa, sprinkle little onions on top of it. Do not add too much onions as you will have difficulty in removing the dosa from the tawa.







When the tawa is heated well, reduce the flame to medium.

Remember for every dosa, you have to mix the batter well, so that the rava will not settle at the bottom. You cannot spread the rava dosa batter like normal dosa.

After mixing it, take a ladle or a small cupful of batter and fill the outer corners of the tawa.

Then the inside of the tawa.

Then fill in big gaps if any (picture-3). See how lacy and beautiful it is. To make it easier to understand, I have explained it in 3 easy steps but you can pour the batter at one go following the same method.

Let the dosa get cooked. Rava dosa will take longer time to get cooked than normal dosa, so do not be in a hurry to flip over the dosa. Drizzle a tsp of oil around the dosa.

Let the dosa get cooked evenly on all sides.(You can adjust or move the tawa if needed)

Wait until the bottom turns nice golden brown and the corners start lifting up slightly.

Once the bottom turns golden brown, flip over to the other side. Drizzle another 1/2 tsp of oil around the dosa. Let the other side also get cooked.

Once cooked, remove from flame and serve hot with coconut chutney, sambar or idli podi.

Some important points to be kept in mind

Mix the batter well every time before making dosa to prevent sedimentation of rava.

Batter should be thin. In case the batter becomes slightly thick after making 3-4 dosas, add 1-2 tbsp of water and mix again. Then continue to make dosas.

Once the tawa is heated well, keep the flame in medium through out the process.

Remember rava dosa will take longer time to get cooked.

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Potato spinach Tikki /Aloo Palak Tikki / आलू पालकटिक्की /ఆలూ పాలక్ టిక్కి

Ingredients :

Spinach / Palak(chopped) - 1 Cup
Potato/Aloo(boiled &peeled &mashed) - 1
Cornflour - 2 Tsp
Chily Powder - 1 Tsp
Cumin Powder - 1/2 Tsp
Coriander Powder - 1/2 Tsp
Chat Masala - 1/2 Tsp
Salt - To Taste
Oil - To Fry

Preparation Method :

1. Take a Bowl add Boiled Potato and mash it with your fingers or masher.

2. Then add Salt, Cumin, Coriander, Chat Masala, Chily Powders. Mix well. Then add corn flour and chopped spinach leaves.(dont add water into that mixture).Keep aside.

3.Take medium sized portions from the aloo mixture and flatten into round patties.

4.  in a shallow frying pan or tawa, heat oil. place the tikkis in the frying pan.

5. keep on turning them after intervals and fry them till golden brown and crisp.

6. Remove and keep on a Plate. serve Hot with Tomato Sauce.

* Tasty Aloo Palak Tikkis Ready.

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Masala Bread Upma - मसाला ब्रेड उप्मा - మసాలా బ్రెడ్ ఉప్మా

Ingredients :

Bread Slices - 5
Onion - 1 Sliced
Green Chily - 5-6 Nos
Tomatoes - 2 Chopped
Ginger - 1 Inch
Ground Nuts(roasted) - 2 Tsp
Chana Dal - 1/2 Tsp
Urad Dal - 1/4 Tsp
Curry Leaves - Handful
Cilantro - 1 Bunch
Oil or Ghee - 2 or 3 Tsp
Mustard Seeds - 1/4 Tsp
Chily Powder(optional) - 1/4 Tsp
Garam Masala - 1/4 Tsp
Lemon Juice - 1 Tsp
Salt - To Taste
Turmeric Powder - 1/4 Tsp

Preparation Method :

1. Take Bread slices and Cut the edges then cut into Cubes. Slice the onion, Chily and Chopped the tomatoes. Keep aside.

2. Take a Pan or Wok then add Oil or Ghee then add roasted ground nuts,Chana Dal and Urad Dal fry for a Minute.

3. Then add sliced Onion, Chilies and chopped Ginger fry for a minute then add curry leaves. After add chopped Tomatoes keep a lid and cook for 5 minutes.

4. Then remove the Lid add salt, Turmeric mix well then add garam masala powder and Chily Powder (if you want spicy). Mix once.

5. Add Bread slices fry once then keep a lid for 5 min.(in that time bread will be cooked).

6. Remove the lid then add lemon juice and sprinkle cilantro.. Then switch off the Stove.

* Tasty & Easy Masala Bread Upma is Ready.Serve Hot.It will be very Tasty.

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Cabbage Manchuria Recipe / क्याबेजी मंचूरिया / క్యాబేజి మంచురియా

Ingredients
(for the Fritters) :

Cabbage (chopped)- 1 Cup
Ginger garlic Paste - 1 Tsp
Red Chily Powder - 1 tsp
Salt - to Taste
Coriander Powder - 1 Tsp
Chily Powder - 1 Tsp
Maida / Alpurposeflour -1/2 Tsp
Corn Flour - 2 Tsp
Capsicum - 1/2 Finely shredded
Oil - for Frying

Ingredients (for the Gravy) :

Garlic cloves(minced - 2
Ginger(minced) - 1 tsp
Oil - 2 Tsp
Pepper Powder - 1/2 Tsp
Green Chily(finely chopped)-2
Capsicum(finely chopped) - 2 Tsp
Soya sauce - 2 Tsp
Chily Sauce - 1 Tsp
Tomato Sauce - 1 Tsp
Corn Flour Mixture -2 Tsp
Spring Onions - 3 Tsp

Preparation for Fritters :

1. Mix all the shredded Vegetables together add Corn flour, Maida, G&G Paste, Chily Powder, Coriander Powde and Salt. The mixture to be thick enough to make Balls and Fry.

2. Heat oil for frying. Once hot, turn the heat to medium-low flame.

3. Make 5-6 small balls out of the mixture and fry them at a time.

4. Fry till they are golden brown all over and cooked from inside. Repeat till the mixture is over.

 5. Keep on a paper cloth till ready to use.

Preparation For the gravy sauce:

1. Heat oil and add the minced ginger-garlic. Saute for a minute.

2. Add spring onions and saute. Add the green chillies and capsicum and saute again.

3. Add the hot and sweet chilli sauce and the soya sauce. Mix well.

4. Add the corn flour mixed in water to thicken the gravy a bit. Season with salt and pepper, to taste.

5. Add Manchurian Toss it once. Then Sprinkle Coriander and Lemon. Then switchoff the flame.

* Tasty Cabbage Manchurian ready. Serve with Hot.

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Sweetcorn Vada / Corn Vada/Mokkajonna Vada/మొక్కజొన్న వడలు

Ingredients :

Sweetcorn - 2
Cumin seeds - 1/4 Tsp
Ginger - 1 inch
Curry Leaves
Green chily - 5
Coriander
Onion - 1
chop the chily, onion, curry leaves and coriander
Besan/gramflour - 2 Tsp
Riceflour - 1 Tsp
Salt - To Taste
Oil - for deep fry

Preparation Method :

1. Take sweet con in mixie jar add cumin, ginger. Make a Pasteand 2 Tsp of Sweetcorn cushed. Keep aside. Take all the above Ingredients mix with required salt except Oil. Then sprinkle some water mix well like a thick batter to prepared Vadas.

2. Prepared Lemon Sized Balls and keep aside.

3. Take Oil into a Pan, after heat Oil, reduce the flame to medum, wet your hand with water, take a lemon sized ball of batter and flatten it like Vada on a greased plastic sheet.

4. Slowly drop the Vada into hot Oil one by one. Fry it on both sides on medium flame to golden brown.

5. Remove the Vadas from oil onto a Serving Plate.

* Tasty & Spicy Corn Vada Ready.

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Raw Banana Bajji / Aratikaya Bajji / Kela Bajji

Ingredients :

Raw Banana / Plaintain - 2
Besan/Gram Flour - 200g
Red Chily Powder - 1 Tsp
Coriander Powder - 1 Tsp
Salt - To Taste
Ajwain - 1/4 Tsp
Turmeric Powder - 1 Pinch
Sodium Bi Carb / Kitchen Soda - 2 Pinch
Oil - To Deep Fry

Preparation Method :

1. Take the Raw Bananas Peel the Skin with Peeler or Knife. Then Cut into Slices as Thin or Thick Like Your Choice.  Keep it immersed in Salt water until use.

2. Take a Bowl add Besan, Salt, Coriander Powder, Chily Powder,Turmeric, and Kitchen Soda, Mix Well then add 2 Tsp of Hot Oil, Mix Well. After add Some Water Like Thick Batter.

3. Raw Banana Slices Separate From Water and Strained Before Using. Heat Oil in a Kadai Dip and Coat the Banana Slice and drop Carefully in Hot Oil.

4. Fry them Both Sides Until It Turns Brown. Adjust the Heat To Cook. Then Separate from Oil and Kept in a Paper Towel.

5. Garnish With Sliced Onions and Serve Hot.

* Tasty Raw Banana Bajji or Aratikaya Bajji are Ready.

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Spicy Cowries / Hot Gavvalu / Karam Gavvalu

Ingredients :

Maida / Alpurpose Flour - 1 Cup
Red Chily Powder - 1 Tsp
Salt - 1/4 Tsp or To Taste
Ajwain - 1 Tsp
Ghee - 3 Tsp
gavvalu chekka or mould (or fork or a new comb)
Rice Flour - 3 Tsp
(Optional)
Oil - for Deep Fry

Preparation Method :

1. Take a Bowl add Maida, Salt, ajwain, and Chily Powder.Mix Well. Then add hot Melted Ghee or Oil. After add little Water like Chapathi Dough.

2. Batter is Ready to Make small size balls with the dough.

3. Take one ball and place it on gavvalu  mould and  use thumb to press it downwards. Also Use new comb or a big fork.

4. . Take a Deep Kadai add Oil. After oil heat add prepared Gavvalu One by One. Fry on Both Sides on Medium Flame.

5. Remove onto a Plate with a Paper Towel. after cool Store in a air tight Container. Remaining all in the same Process.

* Tasty Spicy Gavvalu is Ready for Tea Time Snacks.

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Vegetable Manchuria / वेज मन्चूरियन / వెజ్ మంచురియా

Ingredients :

Step 1 :

Grated Carrot - 1 Cup
Grated Cabbage - 1 Cup
Chopped Beans - 1 Cup
Maida/Alpurpose Flour - 1/2 Cup
Corn Flour - 4 Tsp
Ginger Garlic Paste - 1 Tsp
Coriander Powder - 1 Tsp
Red Chily Powder - 1 Tsp
Salt - 1/4 Tsp or To Taste
Orange Food Color(optional) - 1 Pinch
Water - 2 Tsp
Oil - For Deep Fry

Ingredients for Step 2 :

Big Onion(Chopped) - 1
Green Chily (Sliced) - 4
Ginger(Chopped) - 1 Inch
Garlic Pods(Chopped) - 8
Chili Sauce - 1 Tsp
Tomato Sauce - 2 Tsp
Soya Sauce - 1 Tsp
Vinegar - 1 Tsp
Cornflour - 1/2 Tsp(Mixed in Water)
Pepper Powder - 1/4 Tsp
Coriander - 1 Small Bunch
Oil - 2 Tsp

Preparation Method :

1. Take a Bowl add all the ingredients except Oil. Mix the Mixture Well. and after take a Small Dough and done like Small Ball. Prepare the Batter like Small Balls. Keep it aside.

2. Take a Deep Kadai add Oil for Deep Fry, after Heat Oil fry all the Veggie Balls on Medium Flame until turns Brown. Remove From Oil and Kept aside.

3. Then take Kadai add 2 Tsp Oil, then add Chopped Ginger and Garlic fry For 1 min. then add Sliced Onion and Chily. Saute for a While. then add chili, Tomato,Soya Sauce and Vinegar. Saute Well.

4. Add Cornflour Mixture Mix Well until turns Thick then add Fried Veggies and after Sprinkle Pepper Powder. Fry for 1 Min. then Switchoff the Flame.

5. Sprinkle some Coriander and Serve With Hot With Lemon and Onion Slices.

* Easy & Tasty Vegetable Manchurian Ready.

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Cabbage 65

Ingredients :

Chopped Cabbage - 2 Cups
Rice Flour - 3-4 Tsp
Corn Flour - 2 - 3 Tsp
Ginger Garlic Paste - 1 Tsp
Red Chily Powder - 1 Tsp
Salt - To Taste
Coriander Powder - 1/4 Tsp
Cumin Powder - 1/4 Tsp
Orange Food Colour (Optional) - 1 Pinch
Oil - For Deep Fry
Curry Leaves - 1 Bunch
Coriander Leaves - 1 Bunch

Preparation Method :

1. Take a Bowl add Chopped Cabbage, Rice Flour, Corn Flour, Ginger Garlic Paste, Chily Powder,Salt, Cumin, Coriander Powder, Curry Leaves and Coriander Leaves. Mix It Well. Then Add Sufficient Water like Pakodi Batter.

2. Take a Kadai add Oil for Deep Fry, after Heat Oil.

3. Now drop the batter in oil as small fritters and fry them in oil until they turn to nice golden red. Take into a Plate with Paper Towel.

* Its a great side dish for sambhar and Dal Recipes.

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RiceFlakes(Poha )Pulihora / पोहा चिवड़ा /అటుకుల పులిహోర

Ingredients :

Poha / Riceflakes - 1 Cup
Turmeric - 1/2 Tsp
Peanuts - 2 Tsp
Chana Dal - 1 Tsp
Urad Dal - 1/2 Tsp
Red Chily - 4
Greeen Chily - 6
Curry Leaves - 4
Ginger - 1 Inch
 Oil - 3 Tsp
Sesame - 2 Tsp
Tamarind Juice - 1/2 Cup
Jaggery - Small Lemon Size
Hing - 1/4 Tsp

Preparation Method :

1. Soak RiceFlakes in Water after Strain into Strainer.Sliced the Greeen Chilies and Ginger.

2. Dry Roast the Fenugreek Seeds and Sesame  Seeds. After Cool Grind to Make Powder.

3. Take a Pann add Oil then add Peanuts, Chana Dal, Urad Dal and Mustard Seeds. After add Green Chilies and Curry Leaves.

4. Fry Red Chily Slits after add Tamarind Juice and Hing. then add Jaggery to Taste.

5. After add strained Poha / Riceflakes. Then Lastly add Sesame Powder. Mix Well. and Switch Off the Stove.

* RiceFlakes / Poha Pulihora Ready. Serve Hot.

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Idli Manchurian Recipe / Remaining Idli Recipe

Ingredients :

For the Batter :
Remaining Idly - 4 Nos.
(Cut into Small Cubes)
Maida / Alpurpose Flour - 2 Tsp
Corn Flour - 2 Tsp
Red Chily Powder - 1 Tsp
Salt - 1/4 Tsp

For the Manchurian Preparation :

Ginger Garlic Paste - 1/2 Tsp
Pepper Powder - 1/4 Tsp
Lemon Juice - 1/4 Tsp
Onion - 1
Green Chily - 4
Garlic Pods - 10
Ginger - 1 Inch
Curry Leaves
Onoin Rings - 1 Tsp
Cilantro - 1 Bunch
Chilli Sauce - 1/4 Tsp
Tomato Sauce - 2 Tsp
Soya Sauce - 1/2 Tsp
Corn Powder - 1/2 Tsp(Mixed with 2 Tsp Water)

Preparation Method :

1. Take a Bowl add Maida, Corn Flour, Salt, Chily Powder, G&G Paste Mix Well adding Some Water like a Thick Batter.

2. In This Batter add Cubed Idlies. and Keep aside.

3. Take a Pan add Less Oil After Heat Oil add Idli Pieces and Fry Both Sides, It Turns Golden Brown. Switch Off the Stove.

4. Take another Pan add Oil then add Chopped Onion, Chily, Ginger, Garlic Fried Well then add Curry Leaves, Chily, Tomato, Soya Sauce Saute Well. Then add Corn Flour Mixture Fry for a Minute then add Pepper Powder and Fried Idlies. Saute Well for 1-2 Minutes.

5. Sprinkle Cilantro, Lemon Juice and Onion Rings. Switch off the Stove.

6. Serve Hot.

* Tasty Idli Manchurian is Ready.

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Black Eyed Peas Vada / Lobia Vada

Ingredients :

Black Eyed Peas - 1 Cup
( wash & Soaked for 2 Hours )
Onions - 3
Green Chily - 6
Cumin Seeds - 1/4 Tsp
Curry Leaves - 4 Strings
Coriander Leaves - 1 Bunch
Ginger Garlic Paste - 1 Tsp
Salt - To Taste
Oil - To Deep Fry
Thin Plastic Sheet - 1

Preparation Method :

1. Soak the Black Eyed peas in Water for atleast 2-3 Hours. Remove Water & Strain Without Water. After Grind a Fine Paste.

2. Take The Grind Mixture into a Bowl Then add Salt, Sliced Onions, Cumin Seeds, Green Chilies, Curry Leaves and Coriander Leaves. Mix Well.

3. Take Kadai add Oil to Deep Fry after Heat Oil Wet Your Hand and Take a Plastic Sheet take a Ball Sized Mixture and  Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.

4. Drop the Patties into Hot Oil. Fry on Both Sides. After Turns Golden Brown Remove From Oil.

5. Keep in a Paper Towel Plate.

* Serve With Hot. Its  Very Tasty..

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Curd Vada / Perugu Garelu / perugu

Ingredients :

Black Gram Dal/Urad Dal - 1 Cup
Salt -To Taste
Oil - To Deep Fry

For Making of Curd Vada :

Chana Dal - 1/4 Tsp
Urad Dal - 1/6 Tsp
Ginger - 1 Inch
Green Chily - 3
Curry Leaves - 2 Strings
Mustard Seeds - 1/4 Tsp
Cumin Seeds - 1/6 Tsp
red Chily - 2
Turmeric Powder - 1/4 Tsp
Coriander Leaves - 1 Bunch
Oil - 1 or 2 Tsp

Preparation Method :

1. Soak the Urad Dal (3 Hours ) or Black Gram Dal ( 8 Hours) in Water.After Strain the Water. And then Grind a Smooth PasteSprinkling Very Little Water.Add Salt to Taste.Keep aside.

2. Take a Kadai add Oil to Deep Fry after Wet your hands with water take Lemon Size of Batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the center of the vada so that it cooks evenly all over.

3. Slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color.

4. Remove the Vadas from Oil in a Paper Towel Plate.Keep aside.

5. Take Another Pan add Oil then add Chana Dal and Urad Dal, after Ginger, Green Chilies,Mustard Seeds, Cumin Seeds, Curry Leaves,  Red Chily and Turmeric.

6. Fry Until all Spices are Fried Well then Pour the tempering yogurt sauce over the vadas. Garnish with coriander leaves.

* Serve Cool this Yummy Recipe. Now Tasty Curd Vada is Ready to Eat.

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Minapa Garelu / Vada

Ingredients :

Black Gram Dal/Urad Dal - 1 Cup
Salt -To Taste
Oil - To Deep Fry

Preparation Method :

1. Soak the Urad Dal (3 Hours ) or Black Gram Dal ( 8 Hours) in Water.After Strain the Water. And then Grind a Smooth PasteSprinkling Very Little Water.Add Salt to Taste.Keep aside.

2. Take a Kadai add Oil to Deep Fry after Wet your hands with water take Lemon Size of Batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the center of the vada so that it cooks evenly all over.

3. Slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color.

4. Remove the Vadas from Oil in a Paper Towel Plate.

* Tasty Vada or Garelu is Ready. It Tastes With Coconut Chutney.

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Mysore Bonda / Mysore Bajji

Ingredients :

Urad Dal - 1 Cup or 100g
Rice Flour - 2 Tsp (Optional)
Maida/Alpurpose Flour - 21/2 Cup or 250g
Sour Curd - 50g
Kitchen Soda - 1/4 Tsp
Salt - To Taste
Oil - To Fry

Preparation Method :

1. Soak the Urad Dal or Black Gram Dal for 4 Hours.Make a Fine Paste with Less Water.

2. Take A Bowl add Urad Dal Batter, Maida and Curd. Mixit Well With Less Water.Ferment for 3-4 Hours or Over Night.

3. Next Day Morning Take Batter add Kitchen Soda and Required Salt.Now The Dough is Ready to Make Bondas.

4. Take Kadai add Oil to Fry after Heat Oil, Take Batter into Small Size Balls Put into the Oil.When Stove is in Medium Plame.

5. Then Bonda Flout in the Oil, Fry the bondas till it becomes crisp in medium flame on both the sides.

6. Remove the fried bondas and place it in a plate.Remaining Dough is the Same Process.

* Easy & Tasty Mysore Bonda or Mysore Bajji is Ready.

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