Maida                        : 1/2 cup

Rice flour                  : 1/4cup

Baking soda              : a pinch

Green chilies             : 2 nos

Ginger                       : 1/2"pc

Cumin seeds             : a pinch

Salt to taste

Coconut pieces         : 1tbsp

Curd                         : 2tbsp

Oil for frying

Chop green chillies and ginger finely.

Mix maida, rice flour, baking soda, salt and curd together and keep it for 20 mins.  After 20 mins beat it well and  add the chopped ginger, chopped green chillies, cumin seeds and coconut pieces to it.

Heat oil in a kadai, take small balls of the dough and drop it in hot oil.  Fry it in a low flame till it turns crispy.  Serve it hot with coconut chutney!! 

Rava                         : 1/2 cup

Maida                       : 1/4cup

Rice flour                 : 1/2 cup

Green chillies           : 2nos

Ginger chopped        :1tsp

Cumin seeds             : 1tsp

Pepper corns             : 1tsp

Salt to taste

Oil as needed

Mix all the ingredients except oil and add water to make a thin batter.

Heat a non stick tawa and pour a full ladle of this batter and just rotate the tawa to make a circle.  Otherwise just sprinkle the batter from the top over the tawa.




Drizzle some oil on the sides of the dosa. Let it cook it till the dosa turns crispy, fold it, remove it from the tawa.  Repeat the process with the remaining batter.

Serve it  hot with Coconut chutney or Carrot chutney!

 

If you want to make onion rava roast, pour the batter and sprinkle finely chopped onion and coriander leaves. When the roast is cooked properly  , and crispy then fold it and serve with chutney. 

Ingredients:

Cooked rice              : 1 cup

Onion                       : 1small

Green chilli              : 1

Ginger garlic paste  : 1tsp                       

Tomato                     : 1 small

Mustard seeds          : 1tsp

Cumin seeds            : a pinch

Corn kernal              : 1

Salt to taste

Oil                            : 1 tbsp

Chop onion and tomato finely.

 Boil corn and remove  the kernels and keep aside.

Heat oil in a kadai, add mustard seeds and cumin seeds. When it pops up add the chopped onion and saute till it become translucent and add salt and green chilli to this.

 Now add the ginger garlic paste and saute it till the raw smell goes. Then add the chopped tomato when it becomes soggy,  add the corn kernels and mix well. Finally add the cooked rice and mix well.

Transfer it to a serving plate and garnish with coriander leaves.

Ingredients:

Baby corn               : 10pcs

Onion                      : 1 small

Capsicum                : 1/2

Corn flour               : 2tsp

Soya sauce              : 1tsp

Tomato sauce          : 1tsp

Spring onion           : 1

Green chillies          : 2nos

Sugar                       : a pinch

Chopped garlic       : 1tsp

Salt to taste

Ginger garlic paste : 1tsp

Oil                           : 2tbsp 
Pepper powder        : 1/4 tsp

Cut baby corn into 1 inch pieces. Marinate the corn pieces with ginger garlic paste, salt, half tsp soya sauce  and 1tsp of corn flour for 30 mins.

Cut onion and capsicum into cubes.

Heat oil in a kadai, fry the marinated corn pieces and keep aside.

In the remaining oil fry chopped garlic, add onion and capsicum and green chillies and saute it well. Add soya sauce, tomato sauce and then the fried corn pieces and pepper powder.  Mix remaining corn flour with little water and add this to the corn pieces.  Simmer it till  Sprinkle sugar over this. Cut spring onion into small pieces and garnish  with this.

• You can slit  green chillies and garnish with that also.

Chillies/Bajji mulaku          : 6nos

Besan                                  : 1 cup

Rice flour                           : 2tbsp

Chilli pdr                            : 1tsp

Salt to taste

Baking soda                       :a pinch

Oil for frying

Tamarind paste                  : a pinch

Cut the chillies into two, lengthwise. Mix tamarind paste and salt together and smear it on the chillies and keep aside.

Mix besan, rice flour, salt, chilli pdr and baking soda  together and add enough water to make a semi thick batter. 

Heat oil in a kadai, dip each slice of the chilli into the batter and deep fry it till light brown in colour.

Keep it in paper towel to drain excess oil, serve hot!

Potato              : 1

Besan               : 1 cup

Rice flour         : 2tbsp

Chilli pdr          : 1tsp

Salt to taste

Ajwain(optional) : a pinch

Asafoetida       : 1/4tsp

Oil for frying

Slice the potato into thin slices. 

Mix besan with rice flour, salt, asafoetida and chilli pdr and ajwain together. Add enough water to this and mix to a semi thick batter. 

Heat oil in a kadai, dip the potato slice one by one into the batter and fry it in hot oil till light brown in colour. Serve hot with tomato ketchup!