Onion Dosa

Ingredients:


1) Urad Dal (Minapappu Gullu) = 1 Cup.
2) Raw Rice (Pacchi Biyyam) = 3 Cups.
3) Bengal Gram (Pacchi Senagapappu) = 1Tbl Spoon.
4) Poha (Atukulu) = 2 Tbl Spoons.
5) Fenugreek Seeds (Menthulu) = 1/2 Tbl Spoon.
6) Salt = Acc to taste.

Method:

1) Soak all the above items for about 7hrs.
2) Then wash once or twice, drain the water and grind to fine paste.(Preferably wet grinder, to get good & soft batter)
3) Sprinkle some water and salt grind for about 50min.
4) The batter should be nice and fluffy.
5) Take the batter in a vessel and ferment over night. (Add a bit of salt and let the batter ferment for couple of hours.)
Note: The batter will rise. That is the indication that the batter is ready..
6) Now the Dosa batter is ready


For Filling Dosa:

1) Onions (Vullipayalu) = 1piece(Cut into small pieces)
2) Green Chillies (Pachimirapakayallu) = 2 Pieces(Cut into small pieces)
3) Ginger (Allamu) = Small Pieces
4) Cumin Seeds (Jeelakara)

Method:

1) Heat tawa take one ladle full of batter and spread batter across tawa in round shape.
2) Then add Onions, Green Chillies, Cumin Seeds, Ginger add 1/2 tbl spoon of oil and roast until the
edges becomes brown colour

Serve Onion Dosa with coconut chutney and allam pachadi
   

This batter can be used to prepare Gunta Punugulu and Chinna Punugulu

Gunta Punugulu

Ingredients:

1) Dosa batter = 1 Cup.
2) Onions = (Vullipayalu) = 1 Piece.
3) Turmeric Powder (Pasupu) = 1/4 Tea Spoon.
4) Cumin Seeds (Jeelakara) = 1/4 Spoon .
5) Green Chillies (Pachimirapakayallu)
6) Curry Leaves (Karivepaaku) = 1 Spring.
7) Coriander Leaves (Kottimera) =1 Tbl Spoon (Optional)
8) Salt = Acc to taste.
9) Oil = 1 Tbl Spoon.

Method:

1) Add all the above items except oil in the bowl then mix well (as shown in the fig)

2) Then add  little bit of oil in each and every hole add 1 table spoon of batter in each hole and cover the lid
and cook for about 5 min and then turn upside down again cook for about 5 min in a medium to low flame, once they turn to golden colour, and pull them out of the pan.

3) Spread them on a tissue paper to remove excess oil

4) Serve Gunta Punugulu / Paniyarakkal with Coconut chutney and Allam Pachadi

 

Chinna Punnugulu

Ingredients:

1) Dosa batter = 1Cup.
2) Baking Soda = 1 Pinch.
3) Cumin Seeds ( Jeelakara) = 1/4 Spoon.
4) Onions ( Vullipayalu) = 1 Piece (Cut into small piece)

Method:

1) Take a dosa batter in the bowl
2) If needed add some water then add baking soda
3) Mix well with the spoon.
4) Take a pan add some oil for deep fry and heat it.
5) Dip the batter with the help of your fingers or spoon to form like small round balls.
6) Deep fry them until they turn to gold color

 Serve Chinna Punugulu with coconut chutney and allampachadi and Onions

If dosa batter is ready, preparing Chinna Punugulu is very simple and easy.

Mysore Bonda (Bajji)

Ingredients:

1) Maida = 2Cups.
2) Curd or Butter Milk = 1 Cup
3) Rice Flour = 3 Tbl spoon.
4) Green Chillies (Pachi Mirapakayalu) 2-3 Pieces.
5) Baking soda = 1/4 Tea Spoon.
6) Ginger (Allamu) = 1 Tbl spoon.
7) Oil = Deep Fry
8) Salt = Acc to taste.

Method:

1) Mix all the above items except oil .
2) If needed add some water the batter should not be too thick.
3) Ferment the batter for about 2 hrs
4) Mix batter once again and drop spoon full or with hand into heated Oil pan for deep fry.
5) Fry them to golden colour on a medium flame.
6) Then spread them on a tissue paper to absorb excess oil.
7) Serve Mysore Bajji / Mysore Bonda with Coconut Chutney and Allam Pachadi