BM #130 Week 3 Day 3 - 

For the letter C, I have chosen to highlight this delightful Pitha from the state of Odisha. I have come across different versions of Chakuli Pitha. But this version is very special to me as it is an heirloom recipe shared by my friend.

The surprise ingredient was coconut milk and it definitely gave a unique taste to this pitha. The ratio of urad dal and rice also is different in this version. I have never made dosas with equal proportion of rice and urad dal. But the pithas turned out super flavorful and well loved by all at home.

The typical accompaniments are Ghughni (shall share the recipe later) and Aloo Chuinee Besara (shall share the recipe later).

Recipe Source Padma
Ingredients - 

Urad Dal 1 cup
Rice 1 cup (I used Sona Masuri variety)
Coconut Milk 1 cup (I used the canned variety)
Coconut, grated for garnish
Oil to shallow fry 

Method Of Preparation -

Wash and soak rice, and urad dal in about 3-4 cups of water for about 4-5 hours.

In a blender add the soaked rice and urad dal. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

After the batter is fermented, mix in the coconut milk and set aside for about an hour.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. Let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Garnish the Pithas with grated coconut and serve with Ghughni.


Preparation Time 4 hrs soaking time + 20 minutes grinding time + 8 hours fermentation time + 1 hour resting time + 20 minutes
Makes 20 medium sized pithas

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BM #130 Week 3 Day 2 - 

Today I shall highlight this classic recipe of Bellam Dosa. I always used to make it with just wheat flour and jaggery but never thought too much about it. My little one used to love that version as a toddler. 

Now as the kids have grown up, their taste buds have changed so much that it is surprising. To accommodate my little one's changing taste buds, I changed the recipe to add in some rice flour and some ginger powder to cut into the flavor of jaggery. 

That little change was welcomed by her and all of us enjoyed our share of the mini sweet dosas.

Ingredients - 

Wheat Flour 1/2 cup
Rice Flour 1/4 cup
Jaggery, Powdered 1/4 cup
Salt 1/4 tsp
Dry Ginger Powder/Sonth 1/4 tsp (Optional)
Cardamom Powder 1/4 tsp
ENO Fruit Salt 1/4 tsp (Or Baking Soda)
Ghee for shallow frying

Method Of Preparation -

Soak the jaggery in about 1/2 cup of water and mix well until the jaggery is melted. I added warm water to make the process faster.

To the melted jaggery add the flours and gently mix until there are no lumps adding as much water as needed to get a Dosa batter consistency.

Add the rest of the ingredients and gently mix.

Heat the griddle and keep the heat at medium to low.

Pour a ladleful of batter and gently spread in a circular fashion.

Drizzle ghee on the edges and allow it to cook for a couple of minutes.

When the underside is brown gently flip the dosa on the other side and let it cook for a few seconds.

Remove gently on to a serving plate and continue with the rest of the batter.

Serve immediately as is or with any chutney of your choice.


Preparation Time 20 minutes
Makes 8

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BM #130 Week 3 Day 1 - 

This week I shall start a new A-Z series featuring different kinds of Dosas from various regions of India. So it would be Dosas starting with the letters A, B and C for January 2022, D, E, and F for the month of February 2022 and so on.

To kick off the series, I feature this delightful Atukula Dosa. These dosas vary from family to family depending on their individual preference. I have come across versions where they are made thick like uthappams. But this thinner dosa version is what is popular at home and so I went along with it.

We usually prefer Peanut chutney and or Tomato Chutney as an accompaniment. So that is what I served these dosas with.

Ingredients - 

Rice 1 cup (I used Sona Masuri variety)
Poha /Atukulu 1 cup (I used thin variety)
Urad Dal 2 Tbsp
Fenugreek Seeds 1 tsp
Salt as needed
Water as needed
Oil as needed to shallow fry the Dosas

Method Of Preparation -

Wash and soak rice, fenugreek seeds and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside.

In a blender add the soaked rice, urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

Refrigerate the fermented batter until ready to make Dosas.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. Let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Serve with any choice of chutney.


Preparation Time 3 hrs soaking time + 20 minutes grinding time + 8 hours fermentation time + 20 minutes
Makes 12-14 Dosas

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Posted by Harini R on Monday, January 17, 2022

BM #130 Week 2 Day 3 - 

The third recipe for this week are these Sweet and Sour Tofu Rice Noodles. These noodles are super easy to make, and they're a hit with the whole family. My husband and the kids loved it, and it was over before I could even blink. 

Note: If you prefer more soupy noodles, just add some extra sweet and sour sauce.

Ingredients - 

Rice Noodles 3-4 servings
Tofu cubed 2 cups
Sesame Oil 2 Tbsp
Carrot and Peas 2 cups
Ginger and Garlic grated 2 tsp
Salt, pepper and soy sauce as needed
Sweet And Sour Sauce 1/4 cup + more to taste

Method Of Preparation -

Boil 6-8 cups of water. Cook the rice noodles al dente as per the instructions on the package. Drain and set aside.

In a heated wok, add sesame oil. Sauté ginger and garlic. Sauté the cubed tofu until the cubes are golden brown all around.

Add in the diced carrots and peas. Let them cook but still retain the bite.

Pour in the sweet and sour sauce, salt, pepper and soy sauce. Let it come to a boil.

Toss in the drained rice noodles. Cook on a low heat until the sauce is all absorbed. Remove from heat. Cover and allow the flavors to blend.

Serve warm.


Preparation Time 30  minutes
Serves 3-4

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Posted by Harini R on Wednesday, January 12, 2022

BM #130 Week 2 Day 2 - 

Here is another Wrap which is a favorite with the kids featuring Tofu. 

This is totally customizable and that is the main reason I include this in our regular menu. I arrange all the vegetables like in a salad bar, grill tofu, saute or air fry sweet potato, cook the tortillas and the kids assemble their own wraps.

Ingredients - 

Tofu thick Strips, Grilled 1 cup
Sweet Potato thick Strips 1 cup
[To sauté Sweet potato - Oil 1 tsp, salt and pepper as needed]
Onions chopped as needed
Cherry Tomatoes halved few
Cucumber slices few
Lettuce chopped as needed
Rice, cooked 1/2 cup
Cheese, grated as needed
Hot Sauce as needed
Guacamole 1/2 cup
Tortillas 4

Method Of Preparation -

In a heated pan, saute the sweet potato until they are crisp and season them with salt and pepper. Set aside.

To assemble the wraps - 

Heat a griddle, cook the tortillas on both sides.

On each of the tortillas, spread some guacamole, sprinkle some onions, rice, grilled tofu, sautéed sweet potato, cucumbers, cherry tomatoes, lettuce and then drizzle some hot sauce as needed. Sprinkle some grated cheese and the wraps are ready.

Serve them immediately.


Preparation Time 20 minutes
Makes 4

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BM #130 Week 2 Day 1 - 

We are starting the new year with this delightful kid friendly meal. This week I am highlighting some dishes with Tofu as the star ingredient.

My kids love Tofu and so I made these wraps for them. My older one showed me the recipe she had in her collection and we customized it as per our taste buds.
Recipe Source Social Media Feed
Ingredients - 

Rice Paper 15-20
Zucchini thick julienned 1 cup
Carrot thick julienned 1 cup
Tofu thick Strips 1 cup
Peanut Sauce 1 cup
Rice Noodles 1 cup
Salt as needed
Red Pepper Flakes as needed (Optional)
Oil for shallow frying as needed

For Peanut Sauce - 
Peanut Butter 1/2 cup
Soy Sauce 2 tsp
Sugar 1 tsp
Red Pepper Flakes 1 tsp (adjust as needed)
Hot water 1/4 cup (adjust as needed to get the consistency desired)
For Tofu Marinade -
Soy Sauce 2 tsp
Salt to taste
Hot Sauce as needed
Oil 2 tsp
Corn flour 2 tsp 

Method Of Preparation -

To Prepare the Peanut Sauce -
Mix all the ingredients given in the ingredient list and whisk well until the sauce is creamy. Set aside.

Mix the Tofu marinade well in a ziploc bag and toss in the tofu strips. Seal the ziploc and toss well so that the marinade is absorbed evenly by all of the tofu.

After about 15 minutes, air fry the marinated tofu for about 8-10 minutes or until they are crisp. [Tofu can be baked or pan fried.]

In a separate pan, add a little oil and lightly stir fry zucchini and carrot and season them with a little salt and red pepper flakes.

Boil rice noodles in a pot until they are cooked al dente. Follow package instructions for cooking the noodles. Drain and set aside.

To assemble the Wraps - 

Dip each of the rice papers in clean water and place on a clean cutting board or any clean work surface.

In the center of the rice paper, place forkful of boiled rice noodles, a couple carrots, a couple zucchini and a couple air fried tofu, drizzle some peanut sauce and sprinkle some red pepper flakes. 

Wrap the rice paper like how a spring roll is wrapped and set aside.

[Many people like to consume them as is but we felt they are a little chewy for our taste so we pan fried them.]
Continue with the rest of the rice papers and set them aside.

For Pan frying the wraps, heat a pan and lightly grease the pan and place the wraps making sure they don't touch each other. Cook on all sides and remove from the pan and serve them warm with any dipping sauce.


Preparation Time 45 minutes
Makes 20

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Posted by Harini R on Monday, January 10, 2022

BM #129 Week 3 Day 3 - 

This is a filling snack perfect with a hot cup of tea. It is easy to prepare and I found that the kids like the various textures and shapes in this savory cereal. 

My friend says she serves this as breakfast to her kids sometimes as they prefer a savory breakfast rather than cereal in milk.

I realized that it was a tough task to make it in such huge quantities and so I had to make it in 3 batches and mix them all together in the end.

Recipe Source Madhavi
Ingredients - 

Corn Chex, Cheerios, Corn Flakes, Puffed Rice 4 cups each
Peanuts and Roasted Gram 2 cups each
Salt, Turmeric and Red Chili Powder as needed
Oil 1/2 cup

Note -
*I got the local brand of those cereals which were unsweetened.
*Rice Crispies Cereal could also be used but I omitted and used puffed rice instead.

Method Of Preparation -

Dry roast the puffed rice (Murmuralu/Borugulu) in a heated pan until they are crisp and set aside.

The rest of the cereals need not be roasted as they are already crisp.

In a wide pan/wok heat oil and add the peanuts, roasted gram and let them fry until they are golden brown.

Reduce heat, sprinkle salt, turmeric, and red chili powder into the hot oil, mix and immediately add the cereals and the roasted puffed rice.

Remove from heat, mix well until the spices are evenly distributed.

Spread on a wide plate. Transfer into an air tight container upon cooling.

Serve as needed.


Preparation Time 20 minutes
Makes 18 cups

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BM #129 Week 3 Day 2 -

This is a healthy one to enjoy as part of a meal. Nalla Senagalu aka Kala Chana makes this a very nutritious dish. This goes well with Tomato Rasam.

Feel free to alter the flavors as per preference. Garlic can be added too.

Recipe Source Savitri
Ingredients - 

Kala Chana washed and soaked 2 cups 
Salt and Turmeric as needed
Ginger-Green chili paste 2 tsp (adjust as needed)
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Asafotida 2 pinches, Curry leaves few)

Method Of Preparation -

Drain the soaked Kala Chana, and set aside. 

Pulse the soaked kala chana into a coarse paste without adding water.

In a heated pan, add oil and the rest of the seasoning ingredients.

After the mustard seeds pop and the dals are brown, sprinkle turmeric and the coarsely pulsed kala chana. Add in the ginger-green chili paste and mix well.

Cover and let the mixture steam/cook well.

After about 7-8 minutes, mix again so the bottom of the pan is not getting burnt.

Sprinkle salt as needed, mix well and cover. After 2-3 minutes, remove from heat and serve hot.


Preparation Time 15 minutes + soaking time 8 hours
Serves 3-4

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Posted by Harini R on Saturday, December 18, 2021

BM #129 Week 3 Day 1 - 

This week I shall showcase some of my favorite foods which my family has enjoyed in the past few months.

Over the summer, I was fortunate to lay my hands on some fresh home grown Gongura (Sorrel leaves) and that gave me an opportunity to try something new.

I learnt from a few friends that this is a very popular way of cooking these delicious leaves. I came up with the recipe combining two or more versions of similar varieties.

Recipe Source - couple of friends
Ingredients - 

Gongura leaves, chopped 4 cups
Onions, finely chopped 1 cup
Green Chilies 3-4 crushed
Garlic Crushed 3-4 cloves (Optional)
Salt and Red Chili Powder as needed
Seasoning (Oil 1.5 Tbsp, Mustard seeds 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Methi Seeds 1/4 tsp, Red chilies 1-2, Cumin 
Seeds 1/2 tsp, Asafotida 1/4 tsp, Curry leaves few)

Method Of Preparation -

Wash and chop gongura and spread them so they are semi dry. Chop onions and set aside. Chop Green chilies and garlic(optional). 

In a heated pan add oil (a little more than a tablespoon) add mustard seeds, chana dal, urad dal, methi seeds, red chilies, jeera, hing and curry leaves(optional)

After the mustard seeds pop, add chopped green chilies , chopped garlic if using, salt, red chili powder and saute for a few seconds 

Add onions and saute until they are light golden color. Add the chopped gongura and mix well. Lower the heat and keep stirring until the leaves are cooked through. When the oil oozes out, remove from heat and serve with rice. 

Keep in mind that the gongura is very sour and needs a lot more of salt and red chili powder than normal. Adjust flavors as needed.


Preparation Time 20 minutes
Serves 3-4

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Posted by Harini R on Friday, December 17, 2021

BM #129 Week 2 Day 3 - 

Mango Kalakand is a simple dessert made with homemade crumbled paneer, mango puree and sugar. This delightful dessert is perfect for any festive occasion.

This is one of the easiest and quickest desserts to make if the homemade crumbled soft paneer is ready.

Ingredients - 

**Mango Puree 2 cups
Sugar 3/4 - 1 cup (I added 3/4 cup and it was enough for us)
*Paneer crumbled 2.5 - 3 cups
Crushed Nuts (Almonds, Pistachios and Cashews) as needed
Elaichi / Cardamom Powder 1/2 tsp
Ghee 1 tsp

*I made paneer out of 3 liters of full fat milk 
** I used canned Mango Puree with no added sugar

Method Of Preparation -

Boil 3 liters of milk and add about 1/4 cup of lemon juice until the milk solids separate. Collect the cheese/chenna in a muslin cloth, rinse, drain and set aside.

In a non stick pan, heat mango pulp and sugar until the sugar is dissolved.

Add the chenna from step 1 into the simmering mango pulp. Keep stirring until the mixture comes together as a single mass without sticking to the pan.

Sprinkle some nuts and cardamom powder. Mix well and transfer into a greased pan or parchment paper lined pan, pat it evenly, sprinkle nuts and allow it to set. slice as needed. Refrigerate until ready to serve.


Preparation Time  1 hr 15 minutes
Makes 24 pieces

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Posted by Harini R on Sunday, December 12, 2021
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