Urad Dal dosa

Uzhunnu dosa, also known as urad dal dosa or black gram dosa, is a popular South Indian dish. It’s made from a batter of ground urad dal (black gram lentils) and rice, fermented overnight. The batter is spread thinly on a hot griddle to make crispy, thin dosas. It’s often served with chutney and sambar, making for a delicious and nutritious meal or snack. Uzhunnu dosa is loved for its crispy texture and unique flavor.

Ingredients

raw rice- 1 /2 cup

urad dal- 2 handful

fenugreek-2 pinch

cooked rice-3/4 cup

Preparation

Soak rice, urad dal with fenugreek separately. After 4 hrs of soaking, grind it separately with cooked rice, then mix together with your hand, keep it overnight for fermentation. Next morning, add salt, mix it well,. Heat a pan, pour the batter, round a little, then cover the pan, dont flip dosa, directly serve it to the plate.

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Useful Kitchen Tips

Here some useful kitchen tips which helps to ease your work.

Damaged mobile charger can fix with a cotton thread, tightly tie it in mobile charger, then you can use it for couple of more days.

Use an aluminium foil paper to iron dresses can help to reduce your electricity bill.

If you have tea habit frequently, prepare decotion first, then freeze it in gas tray. Once you need to have a tea, just put it in glass, pour hot milk, just mix it and drink.

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Lentil Patties

Weightloss breakfast, better than meat

Ingredients

green lentils-1 glass

brocoli-1/4

red bell pepper-1/2

onion-1/2

green chilly-3

ginger

garlic-7

spring onion

egg-3

pepper powder-3 tsp

salt

Preparation

Soak lentils for 4 hrs, then cook it well until it become mashed. Crush brocoli, capsicum, ginger, garlic, green chilly, onion and spring onion together. Beat egg, salt and pepper powder, then mix everything well, add salt too. Then make small patties with this mix.

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Egg Shak Shuka

A Israel special egg recipe

Ingredients

* Oil 1 1/2 Tbsp

* Garlic 1 Tbsp

* Onion – 2 nos

* Ginger-garlic paste – 1/2 tsp

* Chilli powder – 1 1/4 tsp

* Cumin powder 1 tsp

* Salt – 3/4 tsp

* Red capsicum — one

* Green capsicum — half

* Tomato — one

* Tomato puree – 2 nos

* Jaggery — 1 tsp

* Coriander leaves

* Egg – 4 nos

Preparation

Heat a pan, add oil, then add garlic, saute it for a minute, then add onion, mix until it become soft, next add ginger garlic paste, chilly powder, cumin powder and salt, mix it well, once the raw smell gone add capsicum chopped and tomato, cook it well, then add tomato puree, mix it until the water completely dissolve, add sugar and coriander leaves, mix well, then make 3-4 holes in masalas, pour egg in each hole, lower the flame, then cook it until egg become thick, then serve it.

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Filled chappathi

Now try preparing the chapati like this, no need to eat any other curry, and you can save time…

ingredients

for dough

Wheat flour – three quarter cup

Maida – three quarter cup

salt

oil

water

FOR FILLING

Onion – two

Green chillies – two

CHEESE – half cup

Chilli crushed – half tsp

Kashmiri Chilli Powder – half tsp

Oregano – half teaspoon

Ginger garlic paste

Cumin powder – half tsp

lemon juice – 1 tsp

salt

Preparation

First, prepare the dough. Mix flour, wheat flour and salt in a bowl, pour enough water and knead. Add oil and keep aside until soft.

To prepare the filling, add the chopped vegetables, grated cheese, chili powder, crushed chili powder, cumin powder, oregano, and lemon juice to a bowl and mix well by hand.

Now spread the chapatis with the kneaded dough. Place one chapati on top of it and spread the prepared mix evenly on all sides. Cover it with another chapati. Then cut it into four lengthwise and roll the cut piece from one side to the other side and press it with your hand. Now add it to the hot oil and shallow fry it.

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Chakka Unniyappam

A traditional recipe with special ingredient

Ingredients

jaggerry- 1 1/2 cup

jackfruit-10-12

cardamom-3

wheat flour-1 1/2 cup

maida-1/2 cup

rice flour- 1 cup

semolina-1 1/2 tbsp

black sesame seeds

ghee

Preparation

Grind jackfruit into fine paste. In a bowl, add rice flour, wheat flour, maida, rava and cardamom powder, mix well, then add jaggerry juice, combine well, add jackfruit paste , black sesame, and ghee, mix all well and make a thick paste. Heat oil in a unniyappam pan, pour the batter in each hole, fry both sides well.

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Ghee at home

Please don’t spend money for buying ghee. If you buy milk for tea, then we can make pure ghee at home.

Boil full cream milk in a pan, once the heat gone, store it in fridge. After 8-12 hrs, ttake the milk and remove the thick cream above the milk, store the cream in a container and keep it in freezer until the container get full. Add the milk cream to a mixie jar, pour water and ice cubes, then blend it well, the butter separate from water, take this out, and wash it again, then melt it in a iron pot, add some curry leaves, then boil it until ghee appear, store it in a container, after heat is gone.

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Useful cooker kitchen tips

Very useful kitchen tips for home makers. The tips help to ease your work.

Its a head ache for home makers that burn cooker bottom while cooking,. If you cooking anything in cooker, please turn the flame low after 1 whistle come out.

Store leftover dosa, appam , or idli batter in rice cooker, the batter will be as fresh as first day.

While you boil milk, put a steel spoon into it, the milk will never spoil and come out.

In this rainy season , it is difficult to dry chilly, coriander and etc… If you have pressure cooker, we can done it easily. First , wash the chilly well, then sieve it , add sieved chilly to a cotton, then wipe out wet. Heat a pressure cooker, then put a pot stand, add a plate above it, then put the chillies into it, cover the cooker, then keep 15 minutes in low flame. After that open it then , the chillies become dry. Then grind it. In this same way, dry other items.

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Oottupura Puli Curry

OOtupura Puli Curry is a traditional curry from Kerala. Lets see the recipe of this veg curry

Ingredients

Pumpkin

ash gourd

tamarind

salt

water

chilly powder

turmeric-1/2 tsp

jaggerry – 12 tsp

raw rice-2 tsp

coriander seeds- 1 1/2 tsp

fenugreek-1/2 tsp

dry chilly-5

curry leaves

coconut

coconut oil

mustard

curry leaves

dry chilly

Preparation

Cut ash gourd and pumpkin into medium large pieces, then cook it in a pan with turmeric, jaggerry, tamarind , salt and water. Dry roast rice, coriander, raw rice , dry chilly, curry leaves and coriander, then make fine powder, grind this with coconut, and water, add this paste to curry, boil it well. Finally, season it with coconut oil, mustard and dry chilly.

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Mango Appam for Breakfast

Ingredients

raw rice- 1 cup

ghee- 2 tsp

coconut pieces

shallots-5-6

mango fruit- 1

cardamom-3

cumin- 1/4 tsp

water

jaggerry small-10

baking soda- 1/4 tsp

Preparation

Soak raw rice for 45 hrs, then grind it with mango, cumin, cardamom and water, make it a fine batter, pour the batter to a bowl. Heat ghee in a pan, add coconut pieces, roast it until it become golden brown, add shallot next, roast it again, then add the mix to batter. Pour melted jaggerry too, mix well. Heat a pan, apply oil, then pour the batter, dont spread over, cook it in low flame. Cover the pan for cook enough.

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Thattukada

Urad Dal dosa

Useful Kitchen Tips

Lentil Patties

Egg Shak Shuka

Filled chappathi

Chakka Unniyappam

Ghee at home

Useful cooker kitchen tips

Oottupura Puli Curry

Mango Appam for Breakfast

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business