Pappu Chaaru

INGREDIENTS:

1. Medium size tomatoes-3
2. Cooked turdal-1/2 cup
3. Tamarind paste-1 full teaspoon

Garlc pods-2

1. Oil-3 teaspoons
2. Cumn-1/2 teaspoon
3. Mustard-1 teaspoon
4. dry red chilis-2
5. Ginger garlic paste-1/2 teaspoon
6. Pepper powder-1/2 teaspoon
7. Sambar masala-1 teaspoon
8. Salt-to taste
9. Turmerc-1/4th teaspoon
10. Paprika-1/8Th teaspoon

METHOD:

1. Boil tomatoes with 3 cups of water
2. Pick the tomatoes from water and grind along with tamarind to fine paste.
3. And add this to the stalk water
4. Now grind turdal along with garlic pods and sambar powder
5. Now heat oil in a pan add cumin,mustard and dry chilies,hing,ginger paste ,black pepper powder and curry leaves
6. Add tomato liquid and boil for 5 minutes now add dal paste
7. Add some more water and salt
8. Boil for few minutes and add cilantro
9. Serve with steamed rice

Ponganalu

Ingredients :

• Whole black gram (urad dal) – 1 cup
• Brown rice – 2 cups
• Onions, chopped – 1 cup
• Olive oil – 1/2 tbsp
• Green chilies broken into pieces – 4
• Cumin – 1 tbsp
• Chopped coriander/cilantro – 1/4 cup
• Salt to taste

Procedure :

• Soak urad dal and rice for 12 hours (overnight)
• Grind them into a fine paste adding very little water. You need a good blender (ideally a wet grinder is the best) for doing this.
• Scrape the batter into a tight lidded vessel and store in a warm dark place for about 8 hours.
• After 8 hours (by now the batter should be fermented and should rise a bit) add about 1/2 cup of water to adjust the consistency (it should be similar to pancake batter). Add chopped onions, green chilies, cilantro, cumin and salt according to your taste. Keep aside.
• Heat the pongadaalu pan and add 2-3 drops of olive oil in to each of the ‘wells’
• Scoop some batter and cover the pan with a lid. Cook until the top layer is firm (about 5 mins on medium high heat) 
• After they are cooked on one side, the pongadaalu should be reversible easily.
• Reverse and cook for another 30 sec
• Serve hot with peanut chutney

Uppudu Pindi

Ingredients

1. Raw Rice – 1.5 Cups
2. Moong Dal/Pesalu/Husked Green Gram – 1/3 Cup
3. Red Chillies – 3 or 4
4. Til/Sesame Oil – 1 tbsp
5. Mustard seeds – 1/2 tsp
6. Cumin Seeds – 1/2 tsp
7. Udad Dal/Minapa Pappu/Split Black Gram – 1 tsp
8. Water – 4 Cups
9. Curry Leaves – 6 to 8
10. Hing/Inguva/Asafoetida – A generous pinch
11. Salt to Taste

Method

1. Grind rice into a coarse powder.
2. In a heavy bottomed vessel, heat oil over medium flame.
3. Add mustard seeds and wait till they splutter.
4. Add udad dal and fry till it turns light brown.
5. Add the moong dal and fry for 5 mins.
6. Add split red chillies, curry leaves, and asafoetida.
7. Fry for a minute.
8. Add water and salt.
9. Wait till the water boils.
10. Lower the heat so that the water just simmers.
11. Add the ground rice slowly while stirring constantly.
12. Mix well so that there are no lumps.
13. Cook covered over low to medium heat till the rice rava is cooked and the uppu pindi has the consistency of upma.
14. Mix at regular intervals
15. Serve hot with Avakai (Mango Pickle).

Bhakshalu (Bobbatlu)

Ingredients

• Maida - 1 1/2 cups
• Moong dal - 1 cup
• Sugar - 1 cup
• Water as required
• Salt to taste
• Oiland ghee as required
• Cardamom powder - 1/2 tsp

Method

1. In a medium sized bowl, add maida, a tbsp of oil, 1/2 tsp salt and mix. Add enough water to make a very soft dough. Oil the dough well, place lid and set aside while you do the rest of the preparation.
2. Bring 2 liters of water to a boil, add moong dal and cook on medium flame till the dal turns soft yet holds shape. Once the dal is cooked, drain the water (use this strained water to make chapati dough or rasam). Mash the dal with the back of a ladle and set aside.
3. Take a stainless steel bowl, add the fine granulated sugar and the dal. Mix and cook on low flame. The sugar will melt, keep stirring till the dal becomes a thick mass and there is no moisture. This could take a good 15 mts. Add 1/4 tsp salt and cardamom powder and mix well. Turn off flame. Allow to cool. Make small lemon sized balls and set aside.
4. Pinch some dough (same size as the sweet dal balls) and place on a greased banana leaf or a plastic sheet.
5. Flatten it into a disc which is the size of your palm. Place a ball of the sweetened lentil mixture in the centre and draw the edges of the dough from all sides to cover the ball completely.
6. Gently flatten the ball carefully with your fingers to form a 6″ to 8″ diamater flat circular bobattu. Do grease your fingers while flattening.
7. Heat a tava and place the flattened bobbatu on it. Roast on both sides till golden brown spot appear and very light grease with oil. Remove to a plate.
8. Prepare bobbatlu with rest of the dough and allow to come to room temperature.
9. At the time of serving, smear fresh desi ghee on top of each bobbatu and serve. They can be stored in an air tight container upto a week.