1/4 cup toovar dal
1 tbsp urad dal
1 tbsp green moong dal
1 tbsp chana dal
1/2 cup rice
1/4 cup sour curd
3 tsp oil
a pinch of soda
1/2 tsp sugar – optional
1/4 tsp chilli powder
1/4 tsp turmeric powder
1 tsp green chilli paste
salt to taste
1/2 tsp mustard seeds
1/2 tsp sesame seeds
How to make handvo
. Clean, wash and soak the dals, rice together in enough water for atleast 4 to 5 hours. Drain and keep aside.
. Blend the dals, rice in a mixer to a smooth mixture.
. Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.
. Add the 1 tsp oil, soda,sugar, chilli powder, turmeric powder, green chilli paste and salt and mix well. Keep aside.
. Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
. When the seeds crackle, add the sesame seeds sauté on a medium flame for a few seconds.
. Pour half the batter evenly to make a thick layer.
. Cover and cook on a slow flame 10 minutes or till the base turns golden brown in colour and crisp.
. Lift the handvo gently using large flat spoon and turn it over to the other side.
. Cover and cook on a slow flame for another 8 minutes or till it turns golden brown in colour.
. Cool slightly and cut into pieces.
. Serve immediately.
4 slices brown bread
50 gm butter
1 onion, peeled and sliced
1 capsicum, de-seeded and sliced
1 tomato, sliced
1 potato, boiled and sliced
30 ml mint chutney
Salt – to taste
Chaat Masala – to taste
Nicely butter the bread slices.
Put a layer of mint chutney on the bread.
Put potatoes, onion, capsicum and tomato slices.
Season with salt and chaat masala.
Heat the frying pan and 1 tsp of butter.
Toast the sandwiches on both sides till crispy brown.
1 pinch Red chilli powder
2 teaspoon Refined oil
1 cup dosa flour
1 pinch salt
. First, mix the dosa battar with salt and keep it aside.
. Then beat the eggs along with salt and red chilli powder.
. Pour the dosa batter and spread it to circle shape on a heated dosa tawa.
. Then pour the egg mixture over the dosa.
. Add oil around the dosa. Then turn the dosa to upside down.
. Serve hot egg dosa with coconut or peanut chutney.
1 ½ cup poha
1 cup curd
1 tsp oil
7-8 curry leaves
1 green chilli chopped
1 tsp urad dal
½ tsp mustard seeds
½ tsp cumin seeds
1 inch ginger, finely chopped or grated
Pinch of asafoetida or hing
2 tbsp coriander leaves, finely chopped
Salt to taste
How to make dahi poha recipe
. Wash the poha and drain it completely in a sieve. Ensure it doesn’t get mushy when you wash it.
. Add the curd and little salt to the poha, mix lightly and set it aside in a bowl.
. Heat oil in a pan and add the mustard and cumin seeds. Once they splutter, add the urad dal and asafoetida and stir.
. Add the curry leaves, green chilli and ginger and saute for a minute.
. Finally, mix and turn of flame.
. Pour the tempering or tadka on the curd poha mix. Mix gently. If the poha appears a little dry you can add more curd.
. Garnish with coriander leaves and serve.
Wheat Flour / Atta – 1 cup + extra if needed
Ragi Flour – 1 tblspn
Yellow Cornflour – 1 tblspn
Oats Flour – 1 tblpsn (powder oats in a blender)
Gram Flour / Besan / Kadalai Mavu -1 tblspn
Salt – 1 tsp
Water as needed
Ghee for frying
. Start by making dough, take all flour, salt in a bowl.
. Add in water slowly and knead to a soft smooth dough. Cover the dough with a bowl and set aside for 30 mins.
. Divide it into equal balls.
. Take a ball, spread it, apply some ghee or oil, roll it like a circle, now make fleets and roll it.
. Now roll it into thick chapati and Pan fry the paratha in hot tawa by applying some ghee on both sides till golden.
. Remove it and crush lightly with hands to release the layers.
. You can roll it like a chapati and cook till golden on both sides like normal chapati too.
. Serve with any masala curry and curd.