Rawa Dosa

Ingredients:

1 cup Rawa or Sooji ½ cup Rice Flour ¼ cup Maida Salt to taste ¼ tsp Pepper Powder 1 cup Onion 4 Green Chilies 6 curry leaves ½ cup Coriander Leaves

½ tsp Cumin seeds Direction: Combine the three flours, salt and water and mix well. Make sure there are no lumps in the batter. Add enough water to make the batter runny or thin. Then add the rest of the ingredients and mix well.To make the Dosas: Heat the pan with 1 tsp of oil. Take a ladleful of batter and pour the dosa from the sides unlike a traditional dosa that is poured form the middle. Spread evenly. Dribble oil onto the dosa and cook on both sides until golden brown. Serve hot with peanut onions chutney. For the Peanut Onion Chutney: ½ cup Roasted Peanuts (with the skin removed) 1 cup onion chopped and roasted with some oil, A few dry red chilies roasted with a few drops of oil, a pinch of asafetida, Some tamarind juice (soak a small piece of tamarind in warm water for about 10 minutes and squeeze to extract juice), Salt to taste. Grind all ingredients with requiring water. For seasoning: Heat the pan with oil and add mustard seeds red chilies, curry leaves and hing. Now add the chutney. Mix well.

Chole Batura

Ingredients:

2 cups Maida
¼ cup Sooji
5 tsp wheat flour
2 tsp curd
1 tsp salt
½ tsp sugar
4 tsp oil
1 tsp baking powder
Water to knead into dough
5 cup oil for frying

Direction:

Combine all the mentioned ingredients and make soft dough. Cover with a wet cheesecloth and keep aside for at least 4 hrs. Divide the dough into 6 balls. And roll into thick oval shaped rotis, approx 1/8” thickness.

Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once it’s hot, slide the Batoda into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too dark.

The Batoda should cook on the inside and puff up. Remove on to tissue paper. Serve hot with kabuli chana curry, sliced fresh onions and salad of your choice.

Note: Ensure the oil is hot enough before frying the Batoda. If the oil is not hot enough, the Batoda will absorb a lot of oil.

The dough can be stored in the refrigerator overnight. Let the dough ferment for at least 4 hours.

Kajjikayalu

Ingredients:

500 gms Maida
8 tsp ghee
water to knead the Maida
Salt to taste
4 cups Oil for deep frying

For the filling:

¼ dry coconuts finely grated
1 cup sooji/semolina
1 cup sugar
1 tsp cardamom powder
Pinch of karpur
4 tsp cashew nuts chopped

Direction:

Mix the Maida with salt, 4 tsp heated ghee and enough water to make pliable dough, not too soft. Divide the dough and shape into small balls. Keep aside covered for half an hour.

Heat a pan, with 2 tsp of ghee and add the grated coconut and roast over medium flame for a few minutes. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that it’s well roasted, it takes longer time to roast than dry coconut.

In the same pan, add 1 tsp ghee and add the sooji and roast over medium flame till it turns light pink. Remove, cool and keep aside.

Powder the sugar and mix with the roasted sooji, grated coconut, karpur, cardamom powder and cashew nuts. The filling is ready. Keep aside.

Now, roll each ball with the rolling pin into a thin puree. Spread a tablespoon of the filling on one half of the rolled out dough.

Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya.

Press the ends firmly so that the filling doesn’t come out during the deep frying process and twist the edges around the kajjikaya.

Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 4-5 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry, on medium heat. And not piping hot oil. Cool and store in air tight containers. Kajjikayalu remain fresh for at least a week and can be stored for 3 weeks.

Note : ( you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji)