Pesara Pappu/ Moong Dal Chutney/Pachadi

Ingredients:

1. Moong Dal - 1 cup
2. Soak Moong dal for 30 minutes

Seasonings:
1.Mustard seeds
2. Red Chilies - 4No's
3. Turmeric powder - pinch
4. Oil
5. Lemon Juice

Salt to taste
Hing - pinch
Preparation:

Grind the toor dal in the mixer. Remove the mixer into a vessel and add the seasonings and add Lemon Juice

Seasonings: In a pan put some oil, mustard seeds, Red chilies and hing.

Chutney goes well with rice and ghee. We are add raw onions to the chutney for the crunch.

kandipappu /Toor Dal pachadi

Ingredients:

1. Toor Dal - 1 cup

Seasonings:
1.Mustard seeds
2. Red Chilies - 4No's
3. Turmeric powder - pinch
4. Oil
5. Tamarind - pea size

Salt to taste
Hing - pinch
Preparation:

In a pan, fry the toor dal until golden brown. Let the fried toor dal cool down for a while. Later, grind the toor dal with tamarind in the mixer. Remove the mixer into a vessel and add the seasonings.

Seasonings: In a pan put some oil, mustard seeds, Red chilies and hing.

Chutney goes well with rice and ghee. We are add raw onions to the chutney for the crunch.

Atukula Dosa/Atukula pongaralu/Aval Dosa/ Poha Dosa

Ingredients:

1. Urad Dal - 1/4 cup
2. Rice Flour - 2 cups
3. Poha    - 3/4 cup
4.Oil
Salt to taste

Batter Preparation:

1.Soak the Urad dal and Rice Flour and let is soak overnight or at least 8 hours.
2. Grind the Urad Dal and rice flour to a smooth paste (batter).
3. Grind the dry poha which I feel is the easy way
4. Add the poha mixture to the batter and let it sit for 6 hours at least for fermentation.
5. The batter will rise and the batter will be nice and fluffy.

Preparation:
1. Take a Pan and add the batter and make it round
2. Cover the pan with the lid and let the dosa cook slowly with oil on top.
3. Turn over the dosa when one side is golden brown.

Urad Dal Dosa

Ingredients:

1. Urad Dal - 1 cup
2. Rice - 2 cups
3.Oil
Salt to taste

Batter Preparation:

1.Soak the Urad dal and Rice overnight or atleast 8 hours.
2. Grind the Urad Dal and rice to a smooth paste (batter).
3. Let the batter and let it sit for 6 hours at least for fermentation.
4. The batter will rise and the batter will be nice and fluffy
Preparation:
1. Take a Pan and add the batter and make it round
2. Sprinkle some oil on top of the dosa and let it cook for some time.
3. Turn over when one side is golden brown color.

Pesarattu/ Moong Dal Dosa

Ingredients:

1. Moong Dal - 1 cup
2. Onions - 1 No's
3.Green Chilies - 2 No's
4. jeera
5.Oil
Salt to taste

Batter Preparation:

1.Soak the Moong dal and then let it sprout (I prefer)
2. Grind the Moon Dal to a smooth paste (batter) with the green chilies.
3. Add Jeera to the batter and mix well.
4..Add Onions to the Mix.

Preparation:
1. Take a Pan and add the batter and make it round
2. Sprinkle some onions, and green chilies to the top of the dosa and let it cook for some time with oil on top.

Pesara punugulu / Moong Dal gota

Ingredients:

1. Moong Dal - 1 cup
2. Rice flour - 4 spoons
3. Onions - 1 No's
4. Cilantro - optional (1/4 bunch)
5.Green Chilies - 2 No's
10.Oil
Salt to taste

Batter Preparation:

1.Soak the Moong dal and then let it sprout (I prefer)
2. Grind the Moon Dal to a smooth paste (batter) with the green chilies.
3. Add Rice flour, Onions, Cilantro to the mixture and mix the batter well.
4..Add Onions to the Mix.

Preparation:
1. Take a spoon or make small batter and put them in the oil to fry.

Punugulu Snack from left over idli batter

Ingredients:

1. Left over Idli batter
2. Rice flour - 4spoons
3. Onions - 1 Nos
4. Cilantro - optional (1/4 bunch)
5.Green Chillies - 2 Nos
10.Oil
Salt to taste

Batter Preparation:

1.Mix the left over idli batter with rice flour and mix them well.
2.Add Onions and green chillies to the Mix.

Preparation:
1. Take a spoon or make small batter and put them in the oil to fry.