Pakodi Kurma

Ingredients:

Gram dhal 1 cup
Coconut 1/2
Green chillies 6
Roasted gram dhal 5 tsps
Onion 2
Coriander leaves bunch
Salt 1 1/4 tsp
Ghee 3 tbsp
Cloves 3
Caradamom 3
Cinnamon 3
Beaten curds 3 tsps
Saunf 1/2 tsp
Curry leaves few

Directions:

Soak gram dal in water for 2 hours. Wash well and add 2 green chillies, 1/2 tsp salt and grind into a smooth batter(do not add water).

Make small balls of it, deep fry till golden in color. keep aside.

Grind coconut, remaining green chillies, roasted gram dal
and coriander leaves into a fine paste.

Mix into it 3 cups of water and keep aside.

Heat ghee in a pan add cinnamon, cloves, cardamom, saunf and curry leaves. When it splutters, add onions and fry till light gold in color.

Add ground gravy , salt, curds and the fried pakoda. Simmer a couple of times-remove and serve hot.

Cabbage Vada

Ingredients:

2 cups Urad dal, soaked for 5 hours
1 cup cabbage, chopped
2 onions
5 green chillies
Small piece ginger
Salt as required
Few curry leaves, coriander leaves, chopped
Oil for frying

Instructions:

1. Grind urad dal.
2. Add pinch salt and few water to cabbage and half cook.
3. Grind ginger and green chillies.
4. Squeeze water from cooked cabbage and add it to the grinded urad dal. Then add salt, chopped onions, curry leaves, coriander leaves and ginger- green chillies paste to the dough and mix well.
5. Heat oil.
6. Make the dough into small balls and flatten them slightly and put each ball in oil and deep fry them until brown.

Pesarattu

Ingredients :
1cup Moong Dal (Whole green gram) 1tsp Rice 6 Green Chillies 11/2" piece Ginger 1tsp Cumin seeds Salt to taste 1 Chopped onions 1/4 bunch Chopped coriander leaves

Directions :

1. Wash and soak moong dal along with 1tsp rice over night. 2. Drain and grind dal together with green chillies and ginger into a fine paste of medium consistency. Later add cumin seeds and salt and mix well. 3. Heat a flat pan and pour a spoonful of batter into the center of the pan. Spread batter into a thin pancake. Spread a tsp of oil over the edges of the pancake. Reverse it and cook the pancake on medium heat until greenish brown. 4. Mix chopped onions and coriander leaves and sprinkle the mixture evenly on the pancake. Roll or fold it into half and remove from flame. Repeat the same for rest of the batter. 5. It can be served coconut or ginger chutney.

Mysore Bonda

Ingredients

1 cup All purpose flour

2 Green chilies (finely chopped)

1 small onion ( finely chopped)

1 big spoon full of rice flour

Sour curd ( to make the batter)

Salt to taste

A pinch of baking soda

Chopped coriander leaves (optional)

Method

Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3
hrs.
Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them
till golden brown.Serve hot with coconut chutney or tomato ketchup.
Make sure the curd is sour enough. These bondas are very crispy and tasty too.

Coconut Dosa Roll

Ingredients:
1 cup rice
1/2 cup greated coconut
salt to taste
oil for dosa

Method:
soak the rice 5 hours. grind rice and coconut together to a very fine mixture. add water if required while grinding. make batter considerably thin. add salt and mix well. prepare dosas. serve with coconut chutney or ginger chutney