Bajji

When i think of bajjis i get reminded of my college days. There was this road side stall in front of our hostel and this guy used to make onion,potato and chilli bajji. He used to serve it with chutney.Not sure what kind of oil he used but those were the best bajjis i tasted in my life.

Hot bajjis with tea is one of my favorite snack, i love to have it especially when it rains.

You can make around 5 bajjis using the ingredients given below.







Ingredients
===========
Gram flour or Besan:1/4 cup
a pinch of baking soda
a pinch of Turmeric powder
coriander powder: 1/3 tbsp
red chilli powder: 1/4 tbsp
heavy pinch of rice flour
red color: a pinch
Water: 1/2 cup
salt as required

Steps:
=====
--Mix the gram flour with rice flour,chilli, coriander, turmeric, salt, red color,baking soda
--Make sure the mixture doesn't have lumps
--Add the water and mix everything. Voila, your bajji batter is ready

You can dip slices of onions,potatoes or bread in the batter and deep fry it in oil.

Vegetable Uthapam

Serving: 6-8 uttapams

Ingredients
-----------
Batter: Sour dosa batter 3 cups
onion: 1 medium
tomato: 1 small size
Chillies: 3 chopped
cilantro or coriander leaves as required
curry leaves: 2 sprig

vegetables of your choice: 3/4th cup to 1 cup. I use chopped carrots, chopped beans & peas

Procedure
----------
--Chop onions,tomato, chillies,cilantro, curry leaves.Add to the batter and mix well.
--Steam or boil vegetables
--Add the vegetables with the soup to the batter. make sure you dont boil vegetables with too much of water. Otherwis ethe batter would become wattery
--Keep the dosa pan on the stove and heat it on medium flame
--Take a ladle full of batter and spread it on the tava
Keep the size of the uttapam small and thick.
--Add oil
--wait until the dosa becomes crispy on one side
--Flip the dosa and remove it after it gets cooked

Uthapam

Serving: 6 uttapams

Ingredients
-----------
Batter: Sour dosa batter 3 cups
onion: 1 medium
Chillies: 3 chopped
cilantro or coriander leaves as required
curry leaves: 2 sprig, leaves chopped fine


Procedure1
----------
--Chop onions,chillies,cilantro, curry leaves.Add to the batter and mix well
--Keep the dosa pan on the stove and heat it on medium flame
--Take a ladle full of batter and spread it on the tava
Keep the size of the uttapam small and thick.
--Add oil
--wait until the dosa becomes crispy on one side
--Flip the dosa and remove it after it gets cooked


Procedure2
----------
--Chop onions,chillies,cilantro, curry leaves ( you will need more than an onion for this procedure).Keep it aside.
--Keep the dosa pan on the stove and heat it on medium flame
--Take a ladle full of batter and spread it on the tava.
Keep the size of the uttapam small and thick.
--Sprinkle onions,chillies...chopped.Add oil around dosa if required
--Cover the dosa pan with a lid
--wait until the dosa becomes crispy on the side facing down
--Open the lid and check if the dosa got cooked on the side facing up
--Remove it

You can add grated carrot on the uttapam to make carrot uttapams

Rava Kichadi

Serving: 2

Ingredients:
----------
Coarse Rava (Sooji/Suji/Semolina): 1.5 cups (stores also sell fine rava, dont buy that)
onion: 1 medium chopped fine
Tomato: 1 medium chopped fine
green chillies: 2-4 depending on your taste.Chop them lengthwise
cilantro or coriander leaves for garnishing
Turmeric: 1 heavy pinch
Ginger: 1 inch chopped fine
Garlic: 1/3 tbsp (optional)
(you could also use 1 tsp ginger garlic paste)
garam masala: 1/4 tbsp (optional)
oil: 2-3 tbsp
salt as required


Seasoning
---------
curry leaves:4-5
mustard seeds: 1/4 tbsp
cumin seeds: 1/4 tbsp
channa dhal:1/2 tbsp

Vegetables (optional)
---------------------
1 cup chopped vegetables of your choice. I use carrots, beans and peas
Recipe for this kichadi is same as semiya kichadi, only the water measurements will vary

Steps:
-----
--Boil the vegetables with 1-1.5 cups of water if you are going to add them to upma and keep them aside
--Place a pan on the stove and add rava. Keep a low flame and fry it until rava turns very light brown
--Switch off the gas and keep the rava aside
--Keep the pan again and add oil. This time, medium flame
--Add mustard,channa dhal,cumin,curry leaves
--After mustard splutters, add onions , ginger, garlic,garam masala and turmeric.Fry until onions become transparent (dont over fry onions, onions should not turn brown)
--Add tomatoes & chillies and fry for another 10 minutes
--Add the vegetables with the soup.Add 3 cups of water if veggies are not used.If you are using vegetables then the soup plus the water should be 3 cups.

--Add salt
--After the water starts boiling,simmer the stove.
--Add rava gradually using your left hand and continue stirring using your right hand.
--Add cilantro leaves, mix everything,simmer the stove
--Stir it & switch off the gas after rava gets cooked, usually about 5-7 minutes

Pesarattu

I tasted pesarattu on our way to Tirupati in chittoor.It tasted so different from our regular dosas that i wanted to try after i returned. It happens to be my father in law's favorite dosa too. Another reason for me to try :-). Following recipe was shared by my friend. Believe me, its so easy to make, tasty and very healthy.



















green moong dhal: 1 cup
cumin: 1/4 tbsp
Green chillies: 2
ginger: 1 inch thin strip


Soak dhal overnight and grind all the above ingedients.Make thin crispy dosas.

Tastes great with sambar and coconut chutney

You could also mix chopped onions in the batter or sprinkle them on the dosa

Ragi Dosa Recipe2

This dosa can be made with the left over dosa batter.

Dosa batter: 3 cups
ragi flour: 3/4 cup
salt

--Add little water to ragi flour and mix it well.
--Add this ragi to dosa batter. Mix everything.
Add salt as required.
--Keep the dosa pan on the stove.After the dosa pan gets heated up,take a laddle full of batter and pour it on the plate. Spread it thin if you like thin crispy dosas
--Flip the dosa and remove it after it is completely cooked.

Tastes great with toor dhal sambhar

Ragi Dosa recipe1

You can make 4 small sized dosas with the ingredients below. Ragi has lot of nutritional value and for some reason, it is losing its popularity in south.I learnt some of the ragi recipes from my grand mother who was very fond of this cereal.

Ragi flour: 1 cup
rice flour: 2 TBSP
coconut flakes or grated coconut: 1 TBSP (optional)
onion: half an onion chopped fine
Green chilli: 1 finely chopped
cilantro leaves: as required, finely chopped
salt


--Make batter out of the ingredients mentioned above. Batter should be in regular dosa consistency.Leave the batter for 10 minutes
--Keep the dosa pan on the stove
--After the dosa pan gets heated up,take a laddle full of batter and pour it on the plate.
Unlike regular dosa batter, ragi batter will not spread easily.Dosa will be slightly thicker.
--Flip the dosa and remove it after it is completely cooked.

Serve with coconut chutney.