Senagapappu Chutney (Bengal-gram or Channa Dal Chutney)

Ingredients

• Senagapappu - 1 Cup
• Green Chilies - 5-6
• Tamarind pulp - 1 - 2 Tsp
• Salt - to taste
• Oil - few drops

Method

1. Dry roast senagapappu in kadai. Add few drops of oil in kadai & fry green chilies. (Both separately) 
2. Grind roasted senagapappu, fried green chilies, tamarind pulp and salt to smooth paste. (Add water while grinding to get chutney consistency)
3. Serve with  Dosa, Idli !!!

P.S: This Chutney must be spicy :)

Dosa Batter

Ingredients 

• Minapappu ( Urad Dal) - 1 Cup
• Idli rice/ Dosa rice - 3 Cup
• Regular normal rice - 1 1/4 Cup
• Fenugreek - 1/4 tsp
• Salt

Method

1. Soak Minapappu separately and both varieties of rice and fenugreek together for 3-4 hours.
2. Grind minapappu separately and grind both varieties of rice & fenugreek together.
3. Now mix all together and add salt.
4. Keep it outside for 2-3 hrs for fermentation and then store in refrigerator.

P.S this batter is used for dosa and TN style Idli

P.C: Google Images 

Andhra Idli Batter

Ingredients and Proportions 

• Minapappu (Urad Dhal) - 1 Cup
• Idli Rava (uppudu rava) - 3 Cups 
• Salt

Method

1. Soak minapappu for 4 hours. Grind dal into smooth paste/batter. 
2. Clean idli rava in water, squeeze out the water from rava. add it to the batter. 
3. Add salt and mix well 
4. Keep it outside for 3 hrs and then in refrigerate. 

P.C : Google Images 

Pappula Vada

Ingredients

• Bengal-gram dal - 1 cup
• Toor dal - 1/4 cup
• Red Chilies - 5
• Jeera - 1/4 tsp
• Hing
• Salt - to taste
• Oil - to fry

Method

1. Soak bengal gram dal and toor dal for 2 hours. 
2. Grind red chillies, jeera, salt, hing. Remove water & add soaked dals and coarse grind.
3. Heat oil in kadai.
4. Make small size vada and fry till golden brown in oil on low flame.
5. Hot Hot Vada ready as evening snack !!!

Velluli Kaaram Pachadi (Garlic Kaaram Pachadi)

Ingredients

• Vellulipaayalu (Garlic) - 10-15 pods
• Red Chilies - 10-12
• Tomatoes - 2 medium sized
• Oil - 2 Tbsp
• Hing - pinch
• Curry Leaves 
• Black-gram - 1/2 tsp
• Mustard - 1/2 tsp
• Salt - To Taste

Method

1. Grind vellulipaayalu (garlic), red chilies and tomato.
2. Heat  2 tbsp oil in kadai and fry the seasoning (black-gram, mustard and curry leaves,hing) 
3. Now add the ground paste, salt and cook for 5 mins.
4. Serve with Dosa and Idli.

Nimmakaya Kaaram

Ingredients

• Nimmakayalu (Lemon) - 5 
• Bengal-gram - 2 tbsp
• Black-gram - 2 tbsp
• Fenugreek - 1/2 tsp
• Mustard - 1 tsp
• Red Chilies - 10-15 
• Oil - 4 tsp
• Turmeric - pinch
• Hing - 2-3 pinch
• Green Chilies - 2-3
• Salt - To taste

Method

1. Heat 2 tsps oil in a kadai and fry Bengal-gram, Black-gram, Fenugreek, Mustard, Red Chilies, Salt, Turmeric.
2. Coarse grind the above. Add remaining oil in the ground kaaram. 
3. Squeeze lemon juice into kaaram. Cut green chillies into small pieces and hing, add it to Nimmakaya Kaaram and mix well.
4. Serve Nimmakaya Kaaram with Steamed Rice and Ghee !!!

Dondakaya Gutti Koora (Koovaka, Coccinia )

Ingredients

• Dondakayalu - 1/2 kg
• Bengal-gram dhal - 1 tbsp
• Black-gram - 1 tbsp
• Jeera - 1/2 tbsp
• Ground nuts - 1 tbsp
• Thill - 1/2 tbsp
• Coriander powder - 1/2 tbsp
• Red chilies - 6-7
• Curry leaves
• Dry desiccated coconut powder - 2-3 tbsp
• Turmeric - Pinch
• Salt - to taste
• Oil - 1-2 spoons

Method

1. Slit dondakaya add salt and turmeric and cook in PC for 2 whistles. Keep aside
2. Add 1 spoon of oil in kadai and fry bengal-gram, black gram, jeera, ground nuts, thill, red chilies and grind  into powder.
3. Fry pressure cooked dondakaya in 2-3 spoons of oil. after these are fried add the above ground masala powder, salt and coriander powder, curry leaves and coconut powder.
4. Fry for 2-3 mins and remove from flame.
5. Garnish with coriander and serve with Steamed Rice !!!