Vegetable Puffs

Around 4 O'clock trays of freshly baked puff's and samosas used to arrive at a popular bakery in Chennai. It was hard to resist the temptation. They flew off the shelf like hot cakes. Well, they had yummy pastries too, difficult choice!

I never realized it is such a simple procedure to make them and all we needed is an oven to bake them. So, you can imagine my state when I was baking my first batch of puff's. Now, it has become a common thing as my son enjoys them more than his mom.
I use Pepperidge Farm pastry sheets. They are available in the freezer section of regular grocery stores.
Pastry sheets
5 Potatoes
2 Onions
1 tsp Chili Ginger paste
Few Curry Leaves
Lemon Juice

Boil potatoes with salt and turmeric, peel and mash them well.

Take 4 tsp of oil in a skillet and make tadka (poppu) with ½ tsp mustard seeds, ½ tsp jerra and then add chopped onions, chili ginger paste and curry leaves. When onion turns translucent, add the mashed potatoes and mix well.

Check for salt and seasonings remove from flame. Add lemon juice and chopped coriander and mix well.

Keep the pastry sheets outside for sometime. Cut them in desired size, bite size or medium serving size. Place 2 spoon fulls of the curry on one half of the pastry sheet and fold it. Repeat the process for all. Wet your fingers and bring the edges together.
Spray PAM or grease a baking tray, place the stuffed pastry sheets and bake in a preheated (350 degrees) over for 20- 25 minutes or till the layers are crispy on the outside.

Serve warm with ketchup. Perfect as a starter or as a snack. Easier to prepare for a large group. Prepare the curry in advance and bake the puffs just in time for a starter. Do not re-heat puffs in micro oven, use a toaster oven for better quality.

The curry in puffs should be a dry variety with potato as a base. It can be tweaked to suit personal taste, by adding garam masala, certain vegetables like peas, peppers etc.

Majjiga mirapakayelu - Dried chilies

Sun dried green chilies that are soaked in sour curd are called majjiga mirapakayelu. These are the regular type without any stuffing. The whole procedure takes about 6 days, 3 days to soak and 3 good sunny days for drying. Prepare in bulk to last a whole year. A speciality side item, usually served with dal and rice as an accompaniment.

5 lbs Long Green chilies
1 Gallon Yogurt - curd
2 tsp Vammu

Make fresh curd and leave it outside for a day to make it sour. Add salt, turmeric and vammu and beat it well. Do not add water.

Wash and wipe green chilies and sun dry them till they are dry. Using a knife or a pin make small holes/slit on the green chilies at 2 places if they are very long.

Gently place the green chilies in a container with a lid. Add the beaten curd on top of the chilies and gently press on so all of them are immersed well in the curd. Set aside for 3- 4 days in cool dry place and gently turn the chilies once a day so that all of them are covered evenly.

On the 4th day, separate the chilies and the curd. Transfer the curd from the container into an aluminum tray and place the chilies on a polythene cover and sun dry them. At night place the chilies back in the curd in the aluminum tray. Repeat this process till the curd dries or for 2 days. Then discard the remand curd and sun dry the chilies till they are light and completely dried which will take about 2 - 3 good sunny days.

Use a napkin and wipe the curd that dried on the outside of the chili, by doing this the oil will remain clear after frying them. Discard any seeds that are loose. Store in an airtight container. They have good shelf life.

Heat couple of tsp of oil in a kadai and fry the chilies or medium/low heat till they are nicely done, be careful not to burn them. Drain on a paper napkin to absorb the excess oil. They are a good side dish with dal and rice.

Vegetable Dum Biryani

Slow oven or Dum has become one of the most refined forms of cooking in India. Slow oven means cooking on very low flame, mostly in sealed containers, allowing the ingredients to cook, as much as possible, in their own juices.
Whole fresh spices and herbs are used for flavoring. Saffron is used as a condiment to give color and special taste to the dish.
Dum biryani is prepared by marinating the vegetables pieces in plain yogurt, turmeric, cumin- coriander powder, chili powder and cooked only by the dum, or the baking process, which is done along with cooked rice. In the end, Dum food is about aroma, when the seal is broken the fragrance floats in the air.

4 cups Basmati rice
2 Potatoes
2 Carrots
1 Beetroot
2 cups Cauliflower flowerets
Handful whole Beans
2 cups Peppers (any color)
3 Onions
2 cups Mint
2 tsp Ginger-garlic paste
3 Green chilies
2 cups Curd
4 tsp Biryani masala
4 Bay leaves
2” Butter stick
4 Bread slices
Cashew nuts
Pinch saffron

Chop vegetables in good big size. Boil beetroot in water for sometime in micro oven. This is to remove color from beetroot. Drain water and add to vegetables.

Cook basmati rice (1:2 water) in a rice cooker. Add couple whole elachi, cinnamon stick, cloves, salt and 2 tsp oil to the rice while cooking.

Marinate the vegetables pieces in plain yogurt, turmeric, cumin- coriander powder, chili powder for 15 minutes.

Take 4 tsp of oil in a skillet add shahi jeera, and whole masala items (star anise, mace, nutmeg, cinnamon, cloves, elachi) fry for a few minutes then add chopped onions, chilies, bay leaf and fry till the onions are translucent then add ginger-garlic paste, chopped mint and all the marinated vegetables along with the curd. Cook on medium flame till they are just about cooked. Add 4 tsp of biryani masala powder and salt and mix well and cook with the lid on for a few minutes more.

Transfer from the skillet to a baking casserole dish. Spread layers of vegetables and cooked rice alternatively and repeat till everything has been layered. Add a pinch of saffron to 2 tsp of water and sprinkle/spread on the rice. Add some butter or oil and cover with aluminum foil and cook in a preheated oven (350 degrees) for about 20 - 30 minutes.

Remove from the oven mix thoroughly and garnish with fried cashews, fried onions, fried bread and chopped coriander. Or saute 2 onions in 2 tsp of oil and spread on the rice before baking.

Raita or kurma is a good side dish with Vegetable Biryani. A one pot meal that is filling and healthy.
The difference between biryani and pulov is that while pulov may be made by cooking the items together, biryani is used to denote a dish where the rice is cooked separately from the other ingredients. Dum enhances slow cooking.

Longwood Gardens, PA

Magnificent gardens, spectacular horticultural display, refreshing fountains covered acres of pure and serene garden. High energy fireworks, rhythmic fountains and soothing music illuminated the night sky. A pleasure to the eyes and heart.

Baigan Bharta

A smoked eggplant is mashed and sauteed with mustard seeds, onion, tomatoes, various spices and oil and garnished with fresh coriander leaves. Fire roasting the vegetable yields a rich, smoky flavor.
3 firm medium Italian Eggplants or large Eggplants
3 large Onions
2 Green Peppers
2 cups Cherry Tomatoes
1 small can Tomato sauce
2 Jalapenos
2 tsp Ginger-garlic paste
1 tsp Garam masala
1/2 tsp Cumin-coriander powder
1 tsp Amchur

Smear oil or spray PAM on the eggplant, spread an aluminium foil on a baking tray and BROIL in the oven at 350 degrees on HIGH for 45 minutes. Don't forget to make incisions on the eggplant with knife on all side to prevent the vegetable from exploding on high heat. This is easier when working on more than one eggplant.

Or roast the eggplants over a flame, a gas burner or directly on an electric element, turning frequently, until they are thoroughly charred and soft throughout. You will get that smoky undertone you can't get from baking the eggplants. Immerse in cold water for a few minutes, remove and discard the skin and mash the soft flesh to a smooth paste.

Take 4 tsp of oil in a large non stick vessel. Add mustard seeds and jeera then add chopped onions, ginger garlic paste, chopped jalapenos. Cook till the onions are translucent and then add cut peppers (green peas can also be added) continue cooking, stirring frequently, add turmeric, garam masala, cumin-coriander powder, amchur, salt, tomato sauce and cook for a few minutes. Now add the smoked egg plant and mix well, slit tomatoes or cut in half and add to the gravy. Gently mix, the heat in the pot will cook the tomatoes. Taste and adjust seasoning. Add butter or oil according to taste.

Turn the flame to medium/low and cook till the oil separates and meld its flavors.

Garnish with coriander and serve with rice or roti or as a spread on bread.

Bellam Avakaye

A special pickle very personal to coastal Andhra. It is called bellam avakaye due to the presence of bellam(jaggery) in it, don't brush it off yet, the way it is prepared and amount of spices in it makes it a longing, mouth watering pickle. Kids love this as it is not too hot/karam and it has an addicting taste to it. A little lengthy process than our regular avakaye, but it has an excellent taste of it own! I promise you, you will not be able to buy it in any store. So, get started....
3 raw Mango – Hard and very sour
2 cups Mustard powder – ava pindi
1 cup Red Chili Powder
¾ cup Salt
1½ cup Oil - preferably Sesame\Till oil
2 tsp Fenugreek seeds
3 - 4 cups Jaggery

Traditionally "Collector kaye/mangoes" are used for this pickle, but since we can hardly find any variety, I personally did it with the regular mangoes that are really raw and green.

In a skillet fry the fenugreek seeds on low flame till they are nicely roasted. Keep aside.

Mustard powder can be made by dry grinding raw mustard seeds in a mill or a blender to a soft powder. 1 cup of mustard make more than a cup of mustard powder so, measure the powder before using.

Wash and dry mango. Cut mango length wise (making 4 halves) leaving the hard seed shell intact, remove the soft seed. Remove the fine film in the lining of the shell of the mango by scrapping with a knife and clean with a dry paper towel.

In a glass jar (do not use plastic with pickles) add mustard powder, chili powder, turmeric, salt and fenugreek seeds. Mix all the ingredients together. Then add oil and mix well. Now add the mango pieces and mix thoroughly. Set aside for 4 - 5 days mixing once a day. Use dry ladle to mix.

On the 4 th or 5th day remove the mango slices from the avakaye base and sun dry them separately. Mango slices on a cover and the avakaye base in the container for 4 - 5 days till the mango pieces completely dry. Cut the mango slices into smaller pieces and keep aside.

Depending upon the personal choice of sweetness, roughly about the amount of avakaye base , chop jaggery into small pieces. Transfer into a kadai and add 1/4 cup of water and bring to boil on medium heat stirring continuously. When it starts to boil and cook, test it to confirm if it has reached the correct consistency. Place a drop of the boiling liquid in a bowl of cold water, if you are able to bring it together like a ball, it has reached the stage. Remove and let the fumes settle down. Let it not cool too much, when it is still warm and in semi solid form transfer into the avakaye base and mix well. Add the cut mango pieces and mix well. Let it come to room temperature and transfer into an air tight container.

Bellam avakaye has a good shelf life. Keep away from moisture for long lasting pickle. This is a good side dish with white rice or curd rice.

Bellam Avakaye - Photo Tutorial

Mix avva (mustard powder),red chili powder, salt, fenugreek seeds and oil with mango pieces and keep aside for 4 - 5 days.Separate the mango pieces from the mixture and sun dry them separately till the mango pieces dry well.
Make jaggery syrup and bring to room temperature.
Mix the syrup with mixture.
Cut the mango pieces into small pieces.
Add the mango pieces with the base and mix well.
Mix thoroughly and let cool. Save in an air tight container.

Corn masala

4 Ears of Corn
2 cups Corn kernels (fresh or frozen)
4 Onions
2 Potatoes
4 – 5 Tomatoes
4 Green chilies
2 tsp Ginger-garlic paste
2 tsp Garam masala

Cut corn into 3 inches and keep aside. Peel and cut potatoes. Transfer cut potatoes and corn in a vessel and add salt and turmeric. Transfer the cut corn into a vessel and pressure cook them till nicely done. Drain water from both the vessels, mash the potato and corn to a smooth paste and keep aside.

If you do not have frozen corn cut corn kernels from the corn of the cob with a knife placing on an inverted bowl on a cutting board.

Take 4 tsp oil in a skillet and sauté onions. Add ginger-garlic paste and fry for a few minutes. Now add chopped tomatoes, green chilies and fry for a few minutes. Then add some salt and garam masala (I used homemade garam masala, please refer to Garam masala in pickles and powders). Add the mashed potato and corn mixture and mix well. Add more butter or oil for a greasy gravy and cook till the oil separates and then add cut corn.

Sprinkle chopped coriander and mix well. Cook for a few minutes and remove from flame.

This is a good side dish with white rice or rotti, it can also be eaten as is as a snack.


Hello friends and readers,
If you wondered why they were no updates on my blog, I was away on a vacation with my family to the Sunshine State. We went on a road trip all the way from New Jersey. It was a long drive, but was worth it. Roads and free ways of the Carolina's and Georgia were a pleasure to drive on.
It was quite a wonderful trip....

The weather was very co-operating and gave us an opportunity to see a lot of places in Orlando. Beaches, theme parks, race tracks and resorts were filled with people from all over the place. We had consumed "Orange" in some form for every meal of the day it goes without saying how sweet and perfect they were! I vouch for "An Orange State."

I have to mention here that Disney brings out the child in us. It's so magical that it lets us dream beyond our imagination. If you believe hard enough dreams do come true! An opportunity to celebrate childhood with our children and hold on to sweet memories for ever.

I am back to reality now, so, please check for regular updates on the blog! :)

Saggubiyam Vadiyalu

2 cups Rice flour
1 cup Sabudana - Saggubiyam
3 tsp Chili-ginger-coriander paste
1 tsp Jeera
1/4 tsp Food colouring - Optional
1 Lemon

Cook saggubiyam with 1:2 ratio water in pressure cooker. It is easier and we want it completely cooked. Remove, keep aside.

In a large vessel take 1:7 ration water to each cup of rice flour and bring to boil. Then add jeera, salt and Chili-ginger-coriander paste and mix well. Take a taste and add accordingly. Food colouring can be added at this time.

Take rice flour in a vessel and add enough water about (1:2)and mix well. We have to add rice flour to the boiling water and if it is not done well, lumps to rice flour are formed and it will not cook evenly. By mixing in water and stirring into the hot water slowly, it makes the job much easier.

Cook on medium heat till bubbles pop up and then add the cooked saggubiyam and mix well. Keep stirring from the bottom of the vessel so that the bottom does not burn. Remove from the flame once bubbles pop up.

Let cool for half hr and then add lemon juice and mix well. Do not close the lid when hot, vapour will settle down. Cover with a paper napkin for a while and then put the lid on.

Prepare this during the day and let it sit over night. It will settle down and thicken.

Lay out a polythene cover where there is plenty of sunshine. Take hand fulls of the dough in your hands and drop them in small "drops". Use a spoon if you are not comfortable to use your hand. Once they dry they become very light and when fried they puff up and become bigger.

2 to 3 days of good sunshine is enough for drying them. Once they are dry, they come off from the cover by them selves.

Store in an air tight container, no expiration date, can be used all thought the year.

Enjoy as side dish with rice or a spicy snack with tea/coffee.

Vinakaya Chavithi Prasadam

A Very Happy Vinayaka Chavithi to all my readers. Here I am giving an easy method where both undrallu and kudumullu can be prepared parallely. Broken rice flour can be made the previous night to speed things up on the day of puja.

5 cups Raw Rice
1 cup Chenna dal
Grated Coconut
½ tsp Elachi powder
1 cup Jaggery

Dry grind rice in a mixer till the consistency of sooji(rava) is reached. Sieve the flour so that the very fine rice flour is separated. Measure the amount of broken rice flour and keep aside. This rice flour can be saved and used in cooking.

Soak chenna dal in hot water for 30 - 45mins. Cook on stove top or in a microven with salt and water. Drain and keep aside.

In a non stick skillet, dry fry grated coconut till it changes to golden yellow. Then add finely cut jaggery and elachi powder and mix till it comes together for 5 – 6 minutes on high flame. Remove from flame and when you can handle the heat, wet your palms and make small balls. These can be eaten as it, are called kobbari undallu. Keep aside.

In a non stick vessel bring 1 : 2.5 ratio water to the broken rice flour to boil. Turn the flame to low, add salt and 1 tsp jeera and slowing add the broken rice flour stirring in thoroughly. Let cook in medium flame stirring occasionally till bubbles appear on the top. Remove and let it settle down. Do not cool it too much.

Divide into 2 parts. Remove one part in a bowl and add the cooked chenna dal and mix well. Wet your palms and make round balls. Make the balls ready before steaming them.

Place them in the idle trays, about 2 or so in each hole, load the idle stand and steam cook on high flame for 15 minutes and on medium flame for 5 – 7 minutes. Let cool and remove gently. These are called undrallu.

With the other half of the cooked rice flour make small balls, flatten on the palm and place a coconut ball in the middle, using both hands and water as required press the dough and tighten it.

Repeat the steaming process with the idle stand for the kudumullu also.

Spicy magai pachadi or any pachadi of choice will be a good side dish with undrallu.

That is my father in the picture ready to start the puja, admiring the mandap set up. Photo courtesy my brother again.

Vinayaka Chaviti Puja

23rd August, Sunday is Vinayaka Chavithi.
Ganesha, the elephant headed son of Shiva and Parvati, is worshipped as the Supreme God of wisdom, prosperity and good fortune.

Vinayaka chavithi is celebrated as the birthday of Lord Ganesha. The festival is observed in the lunar calendar on bhadrapada shukla paksha chathurthi.

Ganapathi is the adhipathi(master) of all ganas - a class of divine. Ganapathi is also known as Vinayaka, meaning one without a nayaka(master). He is the master of Buddhi(intellect) and Siddhi(wisdom or self- realization). Buddhi and Siddhi are referred to as the consorts of Vinayka. He is also called Vighneswara – one who removes vighnalu or obstacles from troubles and difficulties. He deserves and enjoys the pradhama(first) puja during any festival or puja/vratam.

Ganapati has Mooshika(mouse) as his Vahana(vehicle). It symbolizes the darkness of ignorance because it is in darkness that the mouse moves about.

On this day we prepare delicacies which are steam cooked with no oil content and offer them to Vinayaka.

The main dishes during this festival are Undrallu and Kudumulu/Jilledukayellu. An undram is a round dumpling made with cooked broken rice flour and soaked chenna dal. A sweet dish with the same base and stuffed with kobbari undallu (made with fresh grated coconut and jaggery) are called kudumulu, which are oval in shape.

Bellam(raw jaggery/gudopacharam) is a favorite naivedyam to Vinayaka.

For Vinayaka chavathi puja, a clay idol of the murthi is used, usually bought on the morning of the puja. You can get creative and make an idol with clay or plaster of paris. This idol is normally immersed in a water body (Nimarjanam) after 9 days of puja. Eventually everything will and should be a part of the Earth! A peeta or a wooden plank is used to as a step to place a silver plate on which the idol is placed.

Paalavelli, a squared checkered roof made with wood is used as a shelter for the Idol. Various fruit, wood apple(velakaye), corn, coconut flower, lotus buds and sugarcane are tied with a string hanging down nicely. The top of which is covered with mango leaves and patri(various leaves). Sometimes a colorful umbrella is also used as a covering. For Ganapathi puja, we not only use various flowers we use leaves, grass(gariki) and Tulasi also.

My heart takes me back to those days when we would get up early to go the market to get an Idol and wander in the neighborhood to pluck leaves, help set up the palavalli and God while my mother made prasadam. My dad insisted we keep books near the God that day so that we would do well in studies, so I would keep my toughest subject, take it after puja and sit with it a few minutes.

Also, cannot forget how we were all very attentive while listening to the story of Satrajittu and Samatha ka mani and how “Moon” laughed and was punished for his act. I was really scared to look at the sky on chavathi, least I would see the moon and have to face the false allegations “apanindallu”. So, by evening I had put some more of the kadha akshitallu “yellow rice” so, they would shield me from any bad things.
I have to mention here that on one such fateful evening, I met my husband.

Pooja vidhanam and kadha by BrahmaSri Sankaramanchi Rama Krishna Sastrigaru:

Pooja and Kadha - Telugu script

Mama upaatha durithakshaya dwara sri parameswara preethyartham aadya Brahmanaha dwithiyaparardhe swethavaraha kalpe vyvaswitha manvantharae kaliyuge prathama paadey Krouncha dveepe Ramanaka varshe Aindra khande, Prasaantha Saagare, Pushkara Kshetra, Meroh Uttare Paarswa digbhage, Thurpu Amerikaayaam asmin varthamana vyvaharika chandramaanena, *** naama samvatsarae Dakshinayane Varsha rhuthau bhadrapada maasey, Shukla Pakshey, chaviti thithau *** vaasarey subha nakshatrae subha yogae subha karana yevam guna visheshana visishtaayaam subha thithau*** sri matyaha (***name) ***Gotravathyaha sabhatrukayah asmaakam saha kutumbaanaam kshema, sthairya vijaya ayurarogya aishwaryabhi vrudhyardham dharmartha kaama moksha chaturvidha phala purushartha sidhyartham satsanthaana sowbhaghya phala vyapthardhyam srivinayaka devatha muddhisyae sri vinayaka devatha preetyardham karpoktha vidhanena yavathshakti dhyanaavahanaadhi shodashopachaara poojaam karishye thadanga sri mahaaganapati poojam karishye thadanga kalasa poojaam karishye.

For the year 2009 it is:
Sri Virodhi nama samvatsaram
Chavithi thidi

File pictures. Courtesy my brother and sister-in-law. This is how we used to do at my parents place. Turn a flat table and place the paalavelli with the support of the legs to be stable and to avoid hanging the paalavelli from the ceiling using a string.

Vangibath - Brinjal Rice

4 cups Basmati rice
12 - 15 medium sized purple Brinjals
3 - 4 Green Chilies
Few Curry Leaves
2 tsp Groundnuts/ Cashew nuts
4 tsp Vangibath Masala (Homemade or Store bought)
Lemon juice

Vangibath masala:
1 tsp Urad dal
1 tsp Channa dal
2 tsp Dhania – Coriander seeds
1 tsp Sesame seeds
½ tsp Jeera
4 Red Chilies
½ tsp Gasa-gaga
1” Cinnamon stick (dalchinichakka)
2- 3 Cloves
1” Ginger
Few Curry leaves
2 tsp grated Coconut

Take 2 tsp of oil in a skillet. Add urad dal and channa dal and fry till the dals turn to golden yellow. Add red chilies, hing, ginger, coriander seeds, gasa-gasa, cinnamon stick, cloves and a few curry leaves. Then add sesame seeds, and grated coconut. Fry all the above till nice aroma fills the room. Let cool and dry grind all the items to a smooth powder.

This masala has good shelf life, save in an air tight container or Ziploc bag to retain its freshness.

For the Rice:
Cook rice in a rice cooker with 1:2 ratio of water. Add 1” butter stick or 2 tsp oil to the rice to be fluffy and not sticky.

Cut brinjals length wise. Place them in cold water to retain the color.

Take 4 tsp of oil in a skillet and add 1 tsp of mustard seeds and curry leaves. When they splutter add ground nuts or cashew nuts (according to taste) and fry for a few minutes, till the nuts change their color.

Now add cut brinjal to the skillet and fry them till they are nicely roasted. Oil can be added as required. Salt, turmeric can be added now. Once the brinjals are nicely cooked, add 4 tsp of the vangibath masala powder and then add the previously cooked rice, salt and gently mix without messing up the shape of the brinjals. Check for seasoning and salt and add accordingly. Remove from flame and add lemon juice and garnish with coriander.

Papad or vadiyams are a good side dish with Vangibath.

Vegetable Jalfrezi

Jalfrezi is Indian version of Chinese stir-fry made with marinated vegetables and curry spices. For Jalfrezi, the vegetables must be dense, neither starchy nor watery. Potatoes and Peas are starchy, Spinach is watery. It is cooked with green chillies, with the result that a jalfrezi can range in heat from a medium dish to a very hot one. (source: Wikipedia)

Vegetables that are blanched can be used. Vegetables that need to be blanched are Cauliflower, String beans, Carrots, Broccoli. To blanch vegetables, bring water to a boil add vegetables, cook for 10- 12 minutes, drain immediately and pour cold water over the vegetables to stop further cooking.

4 - 5 Zucchini's
2 Green Peppers (or any colour peppers)
2 Carrots
2 Jalapenos
3 Onions
4 Garlic Pods
1" Ginger
Handful Cherry Tomatoes
Lemon juice

Cut vegetables in thin long stripes and marinate in 2 tsp of oil with salt and pepper. Slit or cut cheery tomatoes in half, cut jalapenos into think long stripes and remove seeds to reduce heat. Grate garlic and ginger.

Take 2 tsp of oil in a wok/skillet add 1/4 tsp jeera and saute' onions and jalapeno stripes till they caramelize. Then add grated ginger and garlic. Fry for a few minutes and then add the marinated vegetables, salt and fry in medium heat for 5 - 6 minutes. Then add tomatoes on the top.

In a bowl mix 1/2 tsp cumin-coriander, 1/2 tsp amchur, 1/2 tsp red chili powder, 1/2 tsp garam masala, a pinch of turmeric and add a tsp of besam, mix well and add to the skillet. Fry for a few minutes remove from flame add lemon juice and chopped coriander.

This is spicy vegetable dish that can be eaten with rice or rotti.

Instant Rava Dosa

This is an ideal item for those days when we have to question ourselves "What's for lunch/dinner?". An instant dosa that can be mixed up using regular flours and that needs no fermentation. A dosa carving that can be fulfilled Instantly! So, measure up the flours and get ready to use your hands - a trick that works with this dosa!
1 cup Rice flour
1 cup Bombay rava - Sooji
1/2 cup All purpose flour - Maida
1/2 tsp Pepper powder
1 tsp jeera
5 -6 Green Chilies
1" Ginger
Few Curry Leaves

Chop green chilies and ginger into small pieces. Cut curry leaves also into small pieces. Roughly ground pepper or whole pepper corns can also be used according to preference.

Mix all the above things in a vessel and add salt. Using your hand squeeze the essence of the ginger and chilies and add water liberally, mix the batter till the consistency of light butter milk is reached. Batter is ready to be made into dosa's, no fermentation is required.

Ideal to use a dosa/pancake griddle. Dosa pan also be used, clear the stove top of all other items and heat a dosa pan.

Using your hand, take handfuls and sprinkle on a hot skillet gently, filling the whole pan, cover holes lightly. Pour 2 tsp of oil or ghee around the dosa and in the middle and leave for a couple of minutes to roast. There would be no need to turn the dosa on the other side.

I would like to share a trick my sister told me years ago with dosa's and pan's. Use a wet paper towel to wipe the pan real clean after removing each dosa before the next one. Don't have to grease the pan before pouring the batter, add a tsp of oil after it has settled on the pan. It has worked for me all these years, see if it works for you.

Imagine dosa in 3 parts, fold the first and 3rd part on to the middle part and remove from the pan.

If you feel the dosa has come a little thick, add some more water and try again.

This dosa does not need a side dish. Fresh curd with salt, lemon juice and coriander would be a good side dish.