RAGI DOSA

Ingredients:

Urad Dal- 1/2 cup
Ragi Powder (Finger millet)- 2 cups
Salt- to taste
Yeast- 1/4 Tspn (optional)
Oil- For frying purpose
Water- As required.

Method:
Wash the urad dal and soak for about 4 to 5 hrs or overnight.
Put this in the grinder, add sufficient water and make a fine paste.
To this, add the ragi powder ( ¼ cups each time along with some water)
Add salt to taste and the yeast.
This will yield a fine batter. Should be of same consistency of regular dosa.
Leave this to ferment.
Once fermented, fry them in little oil and serve with chutney or any of your favorite curry.

PS: if you need the dosa to be very soft, you may add ¼ cup of beaten rice while grinding

CHOLE BATHURE

Ingredients for Chole:


Chickpea -1 can ( or 1 cup cooked chicpeas)
Onion- 1 medium size finely chopped
Tomato- 1 small finely chopped
Ginger paste & garlic paste- 1 Tspn each
Coriander- freshly crushed or powdered- 1 ½ Tspn
Cumin- ½ Tspn freshly powdered
Turmeric powder- ¼ Tspn
Red Chili (Kashmiri) powder- 2Tspn
Garam Masala- ¼ Tspn
Oil- 2 Tbspn or more
Salt to Taste

For Garnishing:
Onion- ½ medium size sliced
Green Chili- 1pc sliced
Tomato- 1 medium finely chopped
Coriander leaves- 1 Tbsn chopped

Method:
In a sauce pan, add oil and when hot, add onions, ginger & garlic paste and then add all the dry powders, followed by the
tomatoes and fry till the oil separates and forms into a paste. Add cooked chicpeas and mix well with the masala. Add 1 cup (or as desired) of hot water and add salt. Stir well and cover the lid. Cook for 2 to 3 mnts.
While serving, Garnish with the ingredients mentioned above.

How to make BHATURE:


In half cup of warm water add 1/2 Tspn of salt ( or as desired). Stir well until the salt dissolves completely. Keep adding the flour
( Wheat or all purpose) till you form a nice chappathi type dough. Add 2 to 3 Tspn of oil and knead well for atleast 5 to 10 mnts.
Make lemon size ball, apply oil to it and roll them with a roller to a chappathi size. In a deep frying pan, add oil and when it is hot, gently place the Bhatures and fry one by one. Fry both sides to a light golden brown colour.

EGG ROAST w/APPAMS

Ingredients:

Egg Roast:
Eggs-6 boiled w/cuts on them, so masala gets well coated
Onions- 3 finely sliced
Green Chili- 1 or more cut into few pcs
Ginger- 1 inch finely crushed
Garlic- 3 cloves crushed
Tomato- 1 med size finely chopped
Coriander leaves for garnishing
Cocount oil(2 Tbspns) & Curry leaves( 1 sprig)
Salt to taste

Powders:
Coriander – 2 Tspn
Cumin (jeera) ½ Tspn
Red Chili – 1Tspn
Turmeric- ¼ Tspn
Garam Masala- ¼ Tspn
Pepper- ¼ Tspn

Method:
In a pan, pour coconut oil and slightly fry the onions on medium low fire. Once they turn soft, add ginger, garlic, curry leaves and all the powders followed by tomato. Fry for 2 to 3 minutes more till it forms a nice masala paste. Add eggs and let it coat well with the masala.
Add ½ cup of water and salt and cook till the gravy thickens
Garnish with coriander leaves

Recipe for the Appams:
http://homemadeculinaryy.blogspot.ae/2016/09/appam.html

UTHAPPAM

Try this on your weekend. This snack can be had for breakfast or at evening tea time. An absolute pure vegetarian delight

Ingredients/Method:

White rice-2 cups
Urad dal- 1/2 cup
Fenugreek seeds- 1 Tspn.
Wash the above 3 times, drain and soak in sufficient water for at least 2hrs.
Grind this with salt, ¼ Tspn of yeast, ¼ cup beaten rice (powa) or ½ cup cooked rice and sufficient water. The batter has to be thick. Let it ferment for overnight.
In a non-stick shallow pan, put few drops of oil. Pour a ladle of batter. Do not spread. Start topping with your favorite vegetables (bell pepper/onions/green chili/carrot/green peas/cashews/coriander leaves/tomato/curry leaves….)
When the bottom part is fried, turn over & fry till the vegetables are cooked well on a low flame.

Serve with green and red chutney or Sambhar