Uppu Cheedai

Once again after a long break...This time with a interesting recipe of non bursting cheedai... Generally many are quite afraid to make cheedai as it might burst... I will share my secret recipe which doesn't burst... I make this every year for Gokulashtami/Janmashtami... 

Ingredients:

Rice Flour - 2 cups
Urad Dhal Flour (Roasted and ground) - 1 tbsp
Salt -1/2 tsp
Asafoetida -1/4 tsp
Till - 1 tbsp
Jeera - 1 tbsp
Coconut water -1/2 cup
Grated Coconut - 1 tbsp
Butter - 1 tbsp
Oil - to fry

How to make:

1. Mix all the dry ingredients and keep in microwave for a minute. In case microwave is not there, roast in sim flame for 2 mins. 

(Pls note: the colour should not change)

2. Add butter and mix gently. Sprinkle coconut water little by little and mix. Make into dough (just enough to roll into balls).

(You can add 1-2 tbsp water if required)

3. Roll into small roundels. Don't try to make perfect roundels. 

4. Heat oil in a kadai, drop the balls gently in the oil and fry in sim flame. Remove it, while the colour is changing from golden brown. Normally takes 6-8 mins. 

Tapioca Dosa

This is first recipe for this year... And I'm back with one of my favorite again..... Tapioca Dosa.... Some call this as kezhangu adai as well.... This will be very similar to adai dosa in taste and you can have it with coconut chutney, but i love it with curd / jaggery. Hence i didn't make coconut chutney. Very simple to make. I make this often, when its season for tapioca. My mom makes this often as well... When you buy tapioca, buy tender ones so that the tastes is delicious... Made this Yesterday for night dinner and posting the same for you all today...

Ingredients :

Tapioca (Peeled and cut into small cubes) - 2 cups
Raw Rice - 1 Cup
Boiled/Idli rice - 1/2 Cup
Toor Dhal - 2 tbsp
Urad Dhal - 1 tbsp
Red Chili - 5-6 nos.
Curry leaves - 1 sprig
Asafoedita - 1/4 tsp
Salt - 3/4 tsp


How to make:

1. Soak all the ingredients (except asafoedita & salt) in water for 2 hrs.

2. Grind them in mixer into coarse texture batter. Add asafoedita and salt.

(I generally grind the curry leaves also along as the flavour and taste will be better, also some of them takes the curry leaves when it is just used in batter and made dosa.)

3. Make dosa with gentle amount of oil (butter gives a rich taste) and serve it hot with coconut chutney !

Chickpea Salad (Channa Salad)

After a year long break, I'm writing a post... Got really busy with hectic schedule between office and home.... And with my son's schooling which started this year, absolutely no time for posts as every weekend I'm busy with his school projects... Lol..... 

Wanted to post something light, quick and healthy... So why not a salad ?? And yes, this is one of my favorite salad and quite easy to make too... I make this when ever I soak channa overnight for some other dish... I would keep some channa specially for this salad. Try it.... and you will love it....

Ingredients :

Chickpea / Channa - 1 Cup (soaked overnight)
Potato Cubes - 2 tbsp (boiled in microwave for 2 mins)
Onion  - 2 tbsp (finely chopped)
Tomato - 2 tbsp (finely chopped)
Green Chili (finely chopped) - 1/2 tsp
Finely chopped coriander leaves - 1 tsp
Salt - 1/2 tsp
Chat Masala - 1/2 tsp
Lemon Juice - 1 tsp

How to make:

1. In a large bowl, mix all the ingredients together and set aside for 5 mins.

2. Transfer in the serving bowl and garnish with lemon and coriander leaves.