Dosa made from Idli batter

Recipe Link for Idli Batter

https://palateobypushpa.blogspot.com/2018/02/idli-ingredients-2-cups-idli-rice-34.html

Palak Chapathi/ Palak Roti

Ingredients :

2 cups Wheat Flour

1 cup Palak/ Spinach

Salt

Oil

Method:

Cook palak in a vessel with 1 cup water for 10 mins on medium flame.

Grind Palak in a mixer jar and make fine paste.

In a bowl, mix wheat flour, palak paste, pinch of salt and water. Knead the dough with 1 spoon oil. Keep it aside for 10 - 15 mins.

Divide the dough into small balls. Roll them into roti size and cook on hot tawa both sides with 1/2 spoon oil.

Palak Chapati is Ready.

Onion Uttappa

Onion Uttappa
Breakfast/Dinner

Ingredients :

2 cups Dosa Rice

1/2 cup Urad Dal

1/2 cup Moong Dal

1/2 spoon Methi seeds

1/2 cup Poha ( thin)

Salt

Oil

Masala

1 Onion finely chopped

1 Green Chilli finely chopped

4 Curry Leaves finely chopped

2 spoon Coriander leaves finely chopped

Method:

Soak dosa rice  in a vessel and keep it aside.

Soak urad dal, moong dal and methi seeds in a separate vessel for 7 - 8 hours.

After 7 hours, grind all the ingredients into a fine paste and add poha and little water while grinding.

Dosa batter is ready and it has to be fermented for 8 hours.

After dosa batter is fermented add salt.

Heat dosa tawa on a medium flame, spread dosa batter and make small and thick dosa.

Spread chopped onion, green chilli, curry leaves and coriander leaves.

Flip other side and cook for 1 minute, add 1 spoon oil.

Serve Onion Uttappa  with coconut chutney.

Methi Thepla

Ingredients

1 cup Wheat Flour

1/2 cup Methi Leaves chopped

2 - 3 spoons Besan Flour/ Gram Flour

1/4 cup Curd

1 spoon Jeera

1 spoon Red Chilli powder

1/2 spoon Turmeric powder

Salt

Oil

Method

In a mixing bowl, mix wheat flour, methi leaves, besan flour, curd, jeera, red chilli powder, turmeric powder and salt.

Add little water and make stiff dough.

Make small balls from the dough and roll into to roti size gently.

Heat tawa and cook roti both sides by adding 1/2 spoon oil on a medium flame.

Serve Methi Thepla with curd or raitha.

Masala Papad

Masala Papad
Starter

Ingredients 
3 Urad Dal Papad
1 Onion finely chopped
1 Tomato finely chopped
1 - 2 Carrot grated
1 spoon Coriander leaves chopped
Pinch of Red Chilli powder
Pinch of Salt
1/2 spoon Lemon juice

Method
Roast urad dal papad both the sides and keep it aside.
In a mixing bowl, add onion, tomato, carrot, coriander leaves, red chilli powder, salt and lemon juice.
Place the papad in a plate and spread the mixture.
Masala papad is ready to serve.

Tips
You can even add grated coconut and roasted peanuts to the mixture.
I have used Lijjat Urad dal papad (store bought).
You can roast homemade urad dal papad also.

You can roast papad in oven for 30 seconds.

Sandige

Side Dish

Ingredients:
1 cup Besan Flour
1 Onion finely chopped
1 - 2 Green Chillies chopped
1 spoon Jeera
2 spoons Coconut grated
5 Curry Leaves chopped
1 - 2 spoon Coriander Leaves chopped
Pinch of Asafoetida
Salt
Oil

Method:
Take a bowl, mix  besan flour, onion, green chillies, jeera, coconut, curry leaves, coriander leaves, pinch of asafoetida and salt.
Add little water and mix well. Dough consistency should be of chapathi dough.
Heat tawa and pat dough mixture on tawa with wet palms.
Cook for 2 minutes both the sides untill it turns golden brown and add 1 spoon oil while cooking.
Serve as a side dish with rice and sambar.

Boondi Laddu

Ingredients:

2 cups Besan Flour

1 3/4 cup Sugar

6 - 7 Cashewnuts chopped

6 Raisins

4 Clove

2  Cardamom powdered

Oil for frying

Method:

In a vessel, add sugar and 3/4 cup water and heat it. Boil until you get one string consistency and turn off the flame.

In a bowl, mix besan flour and water. Consistency of batter should not be too thin or too thick.

Heat oil in a kadai, with the help of boondi ladle pour batter on  the ladle slowly.

Fry on low flame for few seconds, don't make it crisp.

Transfer it a large bowl.

Mix boondi in sugar syrup, add powdered cardamom, cashewnuts, raisins and clove.

Once it cools down, start making ladoos with wet palms by pressing firmly. 

Boondi laddu is ready.

Note

If boondi becomes crisp, you cannot make ladoos.