Monday, December 23, 2013


  1. Cooked basmathi rice-2 cups
  2. Finely chopped veggies(beans carrot and capsicum)- 2 tbs each
  3. Soy sauce- ts
  4. Pepper powder-1/2 ts
  5. Salt-to taste
  6. Garlic fine chopped-1/2 ts
  7. Butter-1/2 ts
  8. Oil-1ts
  1. Heat pan and add 1 ts of butter and oil then add garlic and fry till light brown
  2. add the veggies cook till crunchy (don't over cook)
  3. Immediately add rice,salt,soysauce pepper powder mix and fry for a minute and serve hot
  4. Serve hot with raitha


These dosas are healthy and instant to make and need no to be fermented, process is really simple and you really enjoy each bite.This recipe is good for toddlers who avoid to eat bottle guard and toor dal

  1. Tur dal/kandi pappu-1 glass
  2. Raw sona massorie rice-2 glasses
  3. Methi seeds/menthulu-1/8th ts
  4. Bottle guard pieces/lauki/sorakaya/anamkaya pieces-1 cmall cup
  5. Fresh grated coconut-3 tbs
  6. Dry red chilis/laal mirch/endu mirapakayalu-3 to 4
  7. salt-to taste
  8. Oil
  9. Cumin and mustard-1 ts each
  10. Hing 1/8th ts
  11. Finely chopped curry leaves-4 tbs
  1. Soak dal,rice methi seeds for 4 hours
  2. Blend along with bottle guard,coconut red chilis and salt to fine batter like pouring consistency
  3. Heat 1 tbs of oil and add cumin seeds ,musstrad seeds hing and curry leaves
  4. cool and add to the batter.Now the batter is ready to make crispy dosas
  1. Heat dosa pan/tawa/griddle sprinkle wate clean with paper towel and gently spread  a ladle ful of dosa batter in circular motion and spread all over the tawa
  2. Now apply oil and when dosa is ready gently remove the dosawith spoon fold and serve
  3. Repeat the same process to make remaining dosas


  1. Boiled potatoes big size-4
  2. Besan atta/chenaga pindi-1 cup
  3. Rice flour/biyyam pindi-1/2 cup
  4. Oil-for deep frying
  5. Hing/inguva/asafetida-3 sprinkles or 1/8th ts
  6. Salt-to taste
  7. Black salt-for topping after frying(optional)
  8. Jeera powder/roasted cumin powder/jilakarra podi(1/2ts)
  1. Boil potatoes in pressure cooker till soft
  2. Cool and remove the skin and then mash with out lumps and finally grind to paste
  3. Add required amount of flours but besan ka atta must be more,rice flour should be less
  4. Also add hing,jeera powder,salt and make a firm pliable dough
  5. If you think more moisture is required then wet your hands with water and then gently knead the dough
  1. Now grease the murukku maker with oil and insert small hole mold(sanna randrala achu),and put the dough and gently press in the hot oil slowly
  2. when the murukku turns to light brown both sides and immediately remove and place on a paper towel to absorb excess oil
  3. For more chat pat taste sprinkle black salt
  4. Repeat the same process for remaining dough portions