Beans And Dals ~ Tamalapaku

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Kandi Pacchadi ~ Toor Dal Chutney - Version 2

BM #141 Week 3 Day 2 -

Our love for chutneys is well known in our families. So I keep varying the ingredients and sometimes they turn out to be our favorite versions. and this chutney is one such.

Here is the other version of Toor dal chutney.

Ingredients -

Toor Dal 1/3 cup

Dry Red Chilies 5

Cumin Seeds 1 tsp

Ghee 1/2 tsp

Tamarind Extract 1-2 tsp (as per taste)

Fresh or Frozen Coconut 2 Tbsp

Salt as needed

Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves few, Asafotida 1/8 tsp, Red Chili 1 )

Method Of Preparation -

In a heated pan add ghee and fry the toor dal and dry red chilies until the toor dal turns into a golden brown color. Before removing from heat add cumin seeds and fry for a few seconds.

Transfer the above onto a plate allowing them to cool.

After they cool, transfer in to a blender jar adding salt, tamarind extract and coconut. Make a coarse paste, remove onto a bowl and prepare the seasoning.

In a heated pan, add oil and the rest of the seasoning ingredients. After the dals are brown and the mustard seeds pop, remove from heat and pour into the chutney.

Serve it with rice.

Preparation Time 15 minutes
Makes 1/2 cup

Posted by Harini R on Sunday, December 18, 2022

1 comments

categories: Andhra Cuisine, Beans And Dals, Blogging Marathon, Chutneys And Powders, Toor Dal (Kandi Pappu) | |

Yellow Dosa With Millets

BM 138 Week 3 Day 1 -

This week I shall conclude the A-Z Dosa Series for this year. So to include the dosa starting with Y, I have chosen to use the letter yellow for this unique chana dal dosa where I have replaced rice with millet.

I have used Kodo Millet here but any other millet can be easily substituted. Rice was used in the original recipe.

Recipe Inspiration here
Ingredients -

Chana Dal 1 cup

Kodo Millet 1/2 - 3/4 cup

Urad Dal 1/2 cup

Fenugreek Seeds 1 tsp

Turmeric 1/2 tsp

Salt as needed

Oil to shallow fry the Dosas

Method Of Preparation -

Wash and soak Chana dal, Urad Dal and fenugreek seeds in a pot with about 6 cups of water for 5-6 hours.

In another pot, wash and soak the millet for 5-6 hours.

Drain the dals and blend into a fine paste. Add the drained millet and blend until grainy. Add as little water as needed.

Add salt and set aside in a warm place for fermentation. Depending on the temperature of the location, fermentation might take anywhere between 5-15 hours. It usually takes about 8-10 hours for me.

After the batter is fermented, adjust the consistency of the dosa. It should be slightly runny. Mix in the turmeric and whisk well.

On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa.

Gently flip the dosa and cook for a few seconds so the underside is just about cooked.

Continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

Preparation Time 30 minutes + Soaking, grinding and fermentation time 15-16 hours
Makes 20-24 dosas

Posted by Harini R on Saturday, September 17, 2022

3 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Chana Dal (Senaga Pappu), Dosas, Kodo Millet, Millet Recipes, Urad Dal (Minapa pappu) | |

Chinta Chiguru Mamidikaya Pappu

BM #138 Week 2 Day 1 -

This week I shall highlight some of my favorite recipes using Green Vegetables. The spotlight is on Chinta Chiguru (Tender tamarind leaves). This dal was a classic preparation in my maternal grandparent's place. The combination of chinta chiguru and raw mango is absolutely divine.

Thinking about Tender tamarind leaves brings back so many childhood memories at my maternal grandparents place. Even as I was cooking the dal at home, my mind was far away - went back a few decades, to a different place and time surrounded with so many memories.

I was fortunate that my mom could pre treat these tender tamarind leaves for me when they were freshly available for them in their local market over the spring. I have since stored them in my freezer to extend their shelf life.

Recipe Source amma
Ingredients -

*Tender Tamarind Leaves / Chinta Chiguru chopped 1 cup

Toor Dal (Kandi Pappu) 1 cup

Raw Mango peeled and diced 1/2 cup

Salt as per taste

Jaggery marble sized (Optional)

Turmeric 1/4 tsp

Green Chillies 3-4 (or as per taste)

Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad dal 1 tsp, Jeera (Cumin seeds) 1 tsp, Hing couple pinches, 1 dried red chilli, curry leaves)

*If you have access to fresh tender tamarind leaves, gently separate the tender leaves from the tougher ones, wash and chop them. But I got the dried, pre-treated with salt and turmeric version from my mom. I have been sparingly and fondly using them as needed. :)

Method Of Preparation -

Wash and boil Toor Dal either in a pressure cooker or Instant Pot. Set aside.

Heat a sauce pan and add oil and rest of the seasoning ingredients. Wait until the mustard seeds splutter and the urad dal is brown.

Add the raw mango bits, chopped green chilies, turmeric, salt, jaggery (if using) and about 1/2 cup of the pre-treated tender tamarind leaves.

Add about a cup of water, cover and let the vegetables cook through.

Let the dal simmer for couple of minutes and serve over hot rice and ghee.

Preparation Time 30 minutes
Serves 5-6

Posted by Harini R on Saturday, September 10, 2022

2 comments

categories: Beans And Dals, Blogging Marathon, Chinta Chiguru(tender tamarind leaves), Dals, Raw Mango (Mamidi kaya), Toor Dal (Kandi Pappu), Vegetables | |

Ragi Foxtail Millet Dosa

BM #135 Week 3 Day 3 -

The last recipe this week is this nutritious Ragi Dosa. I customized the recipe to avoid using rice. This works very well with the regular Dosa batter as well.

The kids also didn't mind the color of the dosas as it had no great impact on the taste. I found this to be a very good way to get the kids to consume Ragi.

Ingredients -

Dosa Batter 3 Cups

Ragi Flour 1/2 cup to 3/4 cup

Oil to shallow fry Dosas

For Dosa Batter -

Note ** Any Dosa batter can be used. I used the following..

Urad Dal 1/2 cup

Chana Dal handful

Foxtail Millet 1 1/2 cups

Fenugreek seeds 1 tsp

Salt as needed

Method Of Preparation -

Wash and soak urad dal, chana dal, fenugreek seeds for 4-6 hours. Wash and soak foxtail millet for 4-6 hours.

Drain and grind the dals into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste and gradually add Ragi flour and mix well. Set aside for fermentation in a warm place.

When ready to prepare Dosas, whisk the batter and check for salt. Adjust the consistency of the batter and add water if needed.

In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Pappula Podi and Peanut Chutney.

Preparation Time 30 minutes + Soaking time 8 hours + fermentation time 12 hours
Makes 24-25 Dosas

Posted by Harini R on Sunday, June 19, 2022

1 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Dosas, Flours, Foxtail Millet, Grains and its Products, Millet Recipes, Ragi Flour, urad dal | |

Quinoa Millet Dosa

BM #135 Week 3 Day 2 -

Today's Dosa recipe had to be something with Quinoa and so here it is as a combination of quinoa, foxtail millet and urad dal. The dosa came out very crispy and delicious.

Ingredients -

Quinoa 1/2 cup

Foxtail Millet 1/2 cup

Urad Dal 1/2 cup

Methi Seeds 1 tsp

Method Of Preparation -

Wash and soak Foxtail Millet, Quinoa for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Foxtail millet and Quinoa into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Cover and let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds.

Remove and continue with the rest of the batter.

Serve it hot with a chutney of your choice.

Preparation Time 30 minutes + Soaking time 5-6 hrs + Fermentation Time 12 hours
Makes 12-14 Dosas

Posted by Harini R on Saturday, June 18, 2022

1 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Dosas, Foxtail Millet, Grains and its Products, Millet Recipes, Quinoa, Quinoa Recipes, Urad Dal (Minapa pappu) | |

Ghughni

BM #135 Week 2 Day 2 -

A few months back, my friend shared an authentic Odiya recipe for Chakuli Pitha and Ghughni as that is apparently a classic combination in their families.

Now I got the opportunity to showcase Ghughni as it is a versatile dish which pairs well with many flatbreads.

The onion and garlic are optional in this recipe but I used them when I made it.

Recipe Source Padma
Ingredients -

White Vatana 1 cup

Salt and Turmeric as needed

Onion finely chopped 1/2 cup (Optional)

Ginger-Garlic-Green Chili paste 1 tsp

Tomatoes finely chopped 1/2 cup

Coriander Powder 1 tsp

Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp, Kala Jeera 1/4 tsp, Saunf 1/2 tsp and Asafotida)

Coriander leaves finely chopped for garnish

Method Of Preparation -

Wash and soak White Vatana for 5-6 hours. Pressure cook until cooked through along with salt and turmeric. Set aside.

In a heated heavy bottomed pan, add oil, cumin, saunf and kala jeera. After the cumin seeds pop, add onions if using, saute until they are translucent.

Add in ginger-garlic-green chili paste, tomatoes, salt, coriander powder and turmeric. Allow the tomatoes to become mushy.

Add in the boiled vatana and adjust the consistency of the gravy by adding water and allow it to boil and thicken.

Sprinkle roasted jeera powder after the gravy is ready. Remove from heat and garnish with chopped coriander leaves.

Serve with Poori, Roti or Chakuli Pitha.

Preparation Time 30 minutes
Serves 4-5

Posted by Harini R on Saturday, June 11, 2022

1 comments

categories: Beans And Dals, Blogging Marathon, Curries (Gravy), Odiya Cuisine, Onions, Tomatoes, Vegetables, White Vatana | |

Navadhanya Millet Dosa

BM #134 Week 3 Day 2 -

Navadhanyas are 9 different pulses and grains which according to Hindu mythology represent the 9 planets. Black Sesame seeds, Whole Toor Dal, Horse Gram, Whole Moong Dal, Rice, Black eyed beans, Kala Chana, Whole Urad Dal and Wheat are the typical navadhanyas. Sometimes there might be regional differences and a few legumes might be different.

In the picture below, I observed that wheat is missing and in its place there were cow peas or whole moth dal. I used what I had on hand. This pack of Navadhanyalu was used during the Sri Satyanarayana Puja we performed a few months earlier.

Our priest suggested that we make dosas with the navadhanyalu to better utilize them. These dosas turned out super crispy and needless to say filling and nutritious.

Ingredients -

Navadhanyalu 1 1/4 cups

Foxtail Millet 2 cups

Salt as needed

Oil to shallow fry the dosas

Method Of Preparation -

Wash and soak the Navadhanyas for 8-10 hours. Wash and soak foxtail millet for 4-6 hours.

Drain and grind the navadhanyas into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste and set aside for fermentation in a warm place.

When ready to prepare Dosas, whisk the batter and check for salt. Adjust the consistency of the batter and add water if needed.

In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Aloo Muddha Koora and Peanut Chutney.

Preparation Time 30 minutes + Soaking time 8 hours + fermentation time 12 hours
Makes 24-30 dosas

Posted by Harini R on Wednesday, May 18, 2022

3 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Dosas, Foxtail Millet, Grains and its Products, Millet Recipes | |

Little Millet Dosa

BM #133 Week 3 Day 3 -

Here is another millet based dosa which is a regular at home. These turn out just as the regular rice based dosas. I find it is very easy to introduce millets to the family in the form of Dosa and Idli.

Here are the posts in the A-Z Dosa series so far..

Atukula Dosa ~ Poha Dosa

Bellam Dosa ~ Jaggery Dosa

Chakuli Pitha ~ Coconut Dosa

Davanagare Benne Dose

Erra Karam Dosa (Version 2)

Foxtail Millet Moringa Leaves Adai

Godhuma Pindi Dosa

Horsegram Millet Dosa

Instant Set Dosa

Jowar Flour Vegetable Dosa

Kodo Millet Dosa

Ingredients -

Little Millet 1 cup (240 ml cup)

Urad Dal 1/2 cup

Poha/Atukulu handful

Fenugreek Seeds 1/2 tsp

Salt as needed

Method Of Preparation -

Wash and soak Little millet for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Wash and soak poha for 10 minutes before grinding.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Little millet and poha into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds.

Remove and continue with the rest of the batter.

Serve it hot with a chutney of your choice.

Preparation Time 20 minutes + Soaking time 4-5 hours + Fermenting time 14 hours

Makes 16-20

Posted by Harini R on Tuesday, April 19, 2022

4 comments

categories: Atukulu(Poha), Beans And Dals, Blogging Marathon, Breakfast, Dosas, Grains and its Products, Little Millet, Millet Recipes, Urad Dal (Minapa pappu) | |

Kodo Millet Dosa

BM #133 Week 3 Day 2 -

Today's recipe is another millet based dosa which is a very filling and nutritious meal option.

In our menu I try and use a different millet each week to make Idli/Dosa. These Dosas are made with Kodo Millet. Irrespective of the type of millet used, the Dosas turn out awesome.

Ingredients -

Kodo Millet 1 cup (240 ml cup)

Urad Dal 1/2 cup

Fenugreek Seeds 1/2 tsp

Salt as needed

Method Of Preparation -

Wash and soak Kodo millet for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Kodo millet into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds.

Remove and continue with the rest of the batter.

Serve it hot with a chutney of your choice.

Preparation Time 20 minutes + Soaking time 4-5 hours + Fermenting time 14 hours
Makes 16-20

Posted by Harini R on Monday, April 18, 2022

5 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Dosas, Grains and its Products, Kodo Millet, Millet Recipes, Urad Dal (Minapa pappu) | |

Horsegram Millet Dosa

BM #132 Week 3 Day 2 -

Continuing the theme of the A-Z Dosas, these Horsegram Dosas won our hearts the first time I made them. They came out super crispy and that is the way we love. our Dosas. These are the crispiest Dosas I ever made at home in so many years.

I believe that by reducing the amount of millet in this recipe, the Dosas might come out slightly less crisp if that is the preference. Handful of Poha / Atukulu can also be added.

Ingredients -

Horsegram 1/2 cup

Barnyard Millet 1 1/2 cups

Fenugreek Seeds 1 tsp

Salt as needed

Oil for shallow frying

Method Of Preparation -

Wash and soak horsegram and barnyard millet in about 5-6 cups of water for 8-10 hours.

Drain and grind into a fine batter adding as little water as needed. Set aside in a warm place for the batter to ferment. In cold places like mine, it took more than 15 hours for the batter to ferment well.

Whisk the batter well adding salt as needed. Adjust the consistency of the batter by adding water as needed.

In a heated griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Aloo Muddha Koora and Peanut Chutney.

Preparation Time soaking time 8 hours + Fermenting time 12-15 hours+ cooking time 30 minutes
Makes 18-20

Posted by Harini R on Friday, March 18, 2022

2 comments

categories: Barnyard Millet, Beans And Dals, Blogging Marathon, Breakfast, Dosas, Grains and its Products, Horse Gram, Millet Recipes | |

Foxtail Millet Moringa Leaves Adai

BM #131 Week 3 Day 3 -

For day 3, I showcase this nutritious Adai made with Foxtail Millet and a few varieties of lentils. Traditionally Adai is made with rice but I have replaced it with millet. The addition of the super healthy Moringa leaves (Drumstick leaves) makes this extra special.

Here are some more Dosa varieties made with Foxtail Millet -

Foxtail Millet Idli and Dosa

Foxtail Millet Pesarattu

Ingredients -

Foxtail Millet 1 cup

Toor Dal handful

Moong Dal handful

Chana Dal handful

Urad Dal handful

Red Chilies 2-3

Coconut 2-3 Tbsp

Moringa leaves 1 1/2 cups

Onions, finely chopped 1/2 cup

Cumin Seeds 1 tsp

Salt as needed

Curry leaves few

Coriander leaves finely chopped few

Method Of Preparation -

Wash and soak all the dals and foxtail millet for about 4-5 hours. Add 2-3 red chilies into the soaked dals.

Drain and grind the dals and millet along with the soaked red chilies, cumin, coconut, into a coarse batter adding as much water as needed.

Set the batter aside for a few minutes. Fermentation is optional.

When ready to prepare the Adai, chop the onions, and clean the moringa leaves and add them to the batter.

Add the coriander leaves and curry leaves to the batter.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make adai/dosas. Spray some oil if preferred. Let the adai/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.

Serve with any choice of chutney.

Preparation Time soaking time 5 hours + preparation time 20 minutes
Makes 10-12

Posted by Harini R on Saturday, February 19, 2022

4 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Chana Dal (Senaga Pappu), Dosas, drumstick leaves(Munagaaku), Foxtail Millet, Moong Dal (Pesarapappu), Toor Dal (Kandi Pappu), Urad Dal (Minapa pappu), Vegetables | |

Tamalapaku

Kandi Pacchadi ~ Toor Dal Chutney - Version 2

Yellow Dosa With Millets

Chinta Chiguru Mamidikaya Pappu

Ragi Foxtail Millet Dosa

Quinoa Millet Dosa

Ghughni

Navadhanya Millet Dosa

Little Millet Dosa

Kodo Millet Dosa

Horsegram Millet Dosa

Foxtail Millet Moringa Leaves Adai

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