Ingredients:

• Wheat flour                         : 1 cup
• Spinach                               : 1 cup
• Green chilli                         : 1 no
• Ginger                                 : 1/2 "
• Cumin powder                    : A generous pinch
• Salt to taste
• Oil for deep frying

Method: 

• Wash the spinach thoroughly. Boil  4 cups of water  add spinach and green chilli and ginger. Switch off  the stove and drain the spinach and dip  it in cold water. 
• Grind it along with spinach and ginger to a paste.
• Take the wheat flour in flat vessel add the spinach paste and cumin powder and salt.

•  Mix it together and knead it well. Add water if needed and make a smooth dough. 

• Take lemon sized balls and roll it into 2-3" diameter round.  The puri should not be too thick or too thin.

• Heat oil in a frying pan and  fry each puri in hot oil.
• Fry all the puris and have it with desired side dish.....Here I made chana masala for this puri.
  

Method:

 

•  Pour in small cups and place it in a steamer.

Ingredients:

Method:

• Soak chana dal for 20 mins. Cut the ridge gourd into cubes.

 

 

• Pressure cook chana dal adding 2 cups water, little turmeric pdr and pepper pdr for 4 whistles and keep aside.
  
• In a kadai heat oil add cumin seeds, let it splutter then add finely chopped garlic. Sautee till the color changes and add  chopped onion, saute again till it turns pink. Then add the chilli pdr, turmeric pdr and coriander pdr. 
• Fry till the raw smell goes away and add tomato pieces.  Sautee till the tomato pcs become mushy. 
• Open the cooker and mix the dal, add the ridge gourd, the onion tomato masala, salt and mix well.

 

 

• Pressure cook again for 4 whistles. Cool the cooker and open it, mix well.
• Heat oil in a kadai add mustard seeds, when it splutters add curry leaves and pour this to the curry. Ridge guard koottu is ready!!
  

• Varagu (Kodo millet)              : 4 cups
• Urad dal                                  : 1 cup
• Fenugreek seeds                     : 1 tsp
• Salt to taste

Method: 

• Soak varagu rice separately  and urad dal and fenugreek seeds seperately  for 3 hours.
• Drain urad dal & fenugreek and grind it in a mixie or grinder to a smooth paste.  Transfer to a container.
• Drain varagu and grind it to a paste and add this to the dal paste. Add salt and keep it for fermentation at least for 8 hours.
• when it fermented mix it well. 

 

• Grease the idli plates and pour one ladleful of batter on the plates and steam it for 7 mins.
• Remove from the steamer and dip a spoon in water and take out the idlis with this. 
• Serve with chutney & sambhar!! 
  

Ingredients:

Method: