Curd Poha

 

Ingredients:

• 1 Cup Thick Poha (pressed rice)
• 2 Cups Yogurt
• 3 tbsp Grated coconut (fresh)
• 4 Green chillies, chopped
• 1/2" Ginger, finely chopped
• Few Curry leaves
• Fresh Cilantro, finely chopped
• 1/4 Cup Pomegranate seeds
• 1/4 tsp Ajwain
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• Salt to taste
• 1 tsp Urad dal
• 1 tsp Oil

Method:

• Wash poha & soak with just enough water.Leave aside till poha becomes soft.
• Beat the yogurt well.When the poha is soft enough add the beaten yogurt, salt , grated coconut & mix well.
• Heat oil in a pan & add mustard seeds, cumin seeds.When they begin to crackle add the Ajwain , urad dal, ginger, chillies.
• When urad dal changes color add curry leaves.
• Pour this over the poha.Mix well.Add the pomegranate seeds, chopped cilantro & mix again.
• If poha absorbs the curd add some more before serving.
• Serve as is or with lemon pickle.

Senagapindi Dosa/ Besan Dosa

Senagapindi Dosa served with Onion Chutney

Ingredients:

• 1 Cup besan
• 1/4 Cup Rice flour
• 1 small Onion, finely chopped
• 6-8 Green chillies, minced
• Few Springs of Cilantro, finely chopped
• 1 tsp Cumin
• 1 tsp Ajwain/Caron seeds
• Salt to taste

Method:

• Sift gram Flour & rice flour together to aerate & to remove lumps into a big vessel.
• Add cumin, carom seeds, onions, chillies, cilantro, salt & mix well.
• Gradually add water to prepare batter to a medium thick pouring consistency.
• There should be no lumps in the batter.
• Heat tava & grease it.Pour a ladel full of batter & spread into thin round.
• Sprinkle a teaspoon oil around the dosa.
• When underside starts to brown gently lift & turn to other side.
• Cook until the second side is lightly brown.
• Remove & Serve hot immediately with Chutney.

Gunta Pongadalu

I had kept myself from blogging longer than anticipated. An impending house shift in a month’s time is not helping either. To say that I din’t enjoy this time off would be a lie. Other interests, both old and new, took precedence, keeping me occupied.

Ingredients:

• 1 Cup rice
• 1/2 cup Urad dal
• Salt to taste
• 5 green chillies, finely chopped
• 1 onion , finely chopped
• 1tsp Cumin seeds
• Chopped Cilantro

Method:

• Soak rice & dal in water for 6-8 hrs.Strain & grind to a smooth batter adding little water.
• The consistency must be thick like idly batter.Cover & let it ferment overnight.
• Add salt to the batter & mix well.
• Add chopped onions, chillies, cilantro & cumin to the batter & mix well.
• grease the Ponganala skillet & place it on medium heat.
• Pour a ladle full of batter into each impression, cover & cook for 4-5 mts, till golden brown.
• Remove the lid & gently turn each one to opposite side to cook.
• Remove & serve hot with chutney.

* Sour dosa batter is perfect for the pongadalu.