~ Tamalapaku

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 | |

Xacuti Masala Dosa

BM #137 Week 4 Day 3 -

For the letter X, Xacuti masala came to the rescue and so I tried out this variation of the traditional Masala Dosa using the Xacuti masala to flavor the aloo sabji.

The Xacuti masala powder I made at home was mildly spiced as opposed to the store bought one. I shared these Dosas with my Goan friend and she said she loved the variation and that until then she never had a chance to taste a milder version of the masala. :)

Ingredients -

Oil/Ghee needed to shallow fry

Dosa Batter -

Kodo Millet 1 cup

Rice 1/2 cup

Urad Dal 1/2 cup

Chana Dal handful

Methi Seeds 1 tsp

Xacuti Aloo Masala -

Onions, finely chopped 2 Tbsp

Potatoes boiled and roughly mashed 2 cups

Xacuti Masala 2 tsp

Turmeric and Salt as needed

Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, curry leaves few)

Method Of Preparation -

To Make Dosa Batter -

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

In a blender add the soaked rice, chana dal, urad dal, fenugreek seeds and the millet. 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.

To make Xacuti Aloo Masala -

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

Saute onions and add the roughly mashed potatoes, salt, turmeric and xacuti masala. Add about 1/4 cup of water to let the masala blend in. Adjust the consistency of the sabji.

Remove form heat and allow it to slightly cool.

To make Xacuti Masala Dosa -

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.

On the top side of the dosa place a ladleful of the xacuti aloo masala Fold the Dosa into half and remove from the pan.

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

Serve with any choice of chutney.

Preparation Time 30-40 minutes + soaking and fermentation time 15 hours
Makes 12-14

Posted by Harini R on Friday, August 26, 2022

3 comments

categories: Blogging Marathon, Breakfast, Dosas, Grains and its Products, Kodo Millet, Millet Recipes, Onions, Potatoes (Alu), Vegetables | |

Watermelon Rind Dosa

BM #137 Week 4 Day 2 -

For today, I present these Watermelon Rind dosas which has been in my to-do list forever. They are also known as Kalingana Polo, I have adopted a mixture of recipes from the web to come up with my own combination of ingredients to suit our dietary needs.

I have substituted foxtail millet for idli rice and have fermented only for 5-6 hours. There was no after taste of the watermelon if anyone is wondering. :)

Ingredients -

Foxtail Millet 1 cup

Watermelon rind, shredded 1 cup (Only the white part)

Coconut, shredded handful

Salt as needed

Oil to shallow fry the dosas

Method Of Preparation -

Wash and soak foxtail millet for 5-6 hours. Grind into a fine batter adding shredded coconut and shredded watermelon rind.

Set aside the batter for fermentation.

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 30 minutes + Batter prep time and fermentation time 10 hrs
Makes 10-12

Posted by Harini R on Thursday, August 25, 2022

3 comments

categories: Blogging Marathon, Breakfast, Coconut(Kobbari), Dosas, Dry Fruits and Nuts, Foxtail Millet, Fruits, Millet Recipes, Watermelon Rind | |

Vellulli Karam Dosa

BM #137 Week 4 Day 1 -

This week I shall continue with the A-Z Dosa series. This month the starting letters are V, W and X.

This version of Vellulli karam Dosa (Vellulli means Garlic; Karam means Spicy) is inspired by the Erra Karam Dosa I frequently make at home. Since my family adores garlic flavor, these dosas have been super popular at home.

Ingredients -

Dosa Batter 3 cups (I used Kodo Millet Dosa Batter)

Onions, finely chopped 1/4 cup

Oil to shallow fry the dosas

Vellulli Karam -

Coriander Seeds 1 tsp

Cumin Seeds 1 tsp

Coconut Powder 1/4 cup

Garlic pods handful

Dry Red Chilies 2-3

Salt as needed

Method Of Preparation -

To prepare Vellulli Karam -

Dry roast coriander seeds, cumin seeds, coconut powder, dry red chilies and set aside. Lightly roast the garlic pods and remove from heat.

Allow them to cool and grind into a coarse paste adding very little water and set aside.

To make Dosas -

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

Spread about a tablespoon of the vellulli karam evenly all over the dosa, sprinkle finely chopped onions (optional) and gently pat the onions so they stick to the dosa.

Fold the dosa into half and gently remove from heat.

Continue with the rest of the batter.

Serve it hot with a chutney of your choice.

Preparation Time 30 minutes excluding the batter preparation time
Makes 10-12 dosas

Posted by Harini R on Wednesday, August 24, 2022

3 comments

categories: Blogging Marathon, Breakfast, Dosa Batter, Dosas, Kodo Millet, Millet Recipes, Onions, Vegetables | |

Uppu Huli Dosa

BM #136 Week 3 Day 3 -

I thought I hit a road block with the Dosa for the letter U. I had Ulavala Dosa (Horsegram Dosa) noted down for the letter U. But I had made Horsegram Dosa earlier in the series. So I had to revise my list again and look for another recipe.

But a simple google search took me to this site where I came to know about Uppu Huli Dosa. Apparently it is a very famous recipe from the Udipi region. It is a sweet, spicy and tangy kind of dosa and is a very treasured recipe of the region.

The original recipe used only rice, urad dal and fenugreek seeds for the Dosa batter. I have used the foxtail millet dosa batter instead. Also please note that the original recipe is a no ferment recipe whereas I am using a fermented Dosa batter.

Recipe Source here
Ingredients -

Dosa Batter 2 cups (used Foxtail Millet Dosa recipe)

Oil to shallow fry Dosas

Coconut Masala -

Coconut grated 1/2 cup

Tamarind extract 2 Tbsp

Salt as needed

Jaggery 2 Tbsp

Red Chilies 4-5

Coriander seeds 4 tsp

Cumin seeds 3 tsp

Method Of Preparation -

To Prepare the Coconut Masala -

Blend coriander seeds, Cumin seeds and red chilies into a fine powder. Add in the coconut, jaggery and tamarind extract and blend into a fine paste.

To Prepare the Dosa -

To the Dosa batter, mix in the coconut masala and gently whisk it.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle.

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 + Batter Preparation and fermentation time 10-12 hours
Makes 10-12

Posted by Harini R on Tuesday, July 19, 2022

3 comments

categories: Blogging Marathon, Breakfast, Coconut(Kobbari), Dosa Batter, Dosas, Dry Fruits and Nuts, Foxtail Millet, Millet Recipes | |

Tomato Millet Dosa

BM #136 Week 3 Day 2 -

The letter T was very easy as I had listed down Tomato Dosa a while ago. I decided to make a watery tomato chutney and add it to the Dosa batter.

It was super easy to make and the Dosas turned out super crispy and vibrant colored. I would think any tomato pickle can be added to the Dosa batter and the result would be similar.

Ingredients -

Dosa Batter 3 Cups

Spiced Tomato Puree 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

For Spiced Tomato Puree -

Oil 1 tsp

Onions chopped 1/2 cup

Tomatoes cubed 3 cups

Salt and Red Chili powder as needed

Method Of Preparation -

To Prepare the Dosa Batter -

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. Set aside for fermentation in a warm place.

To Prepare the Spiced Tomato Puree -

In a heated pan, add oil and saute chopped onions. After the onions are cooked through, add in the chopped tomatoes.

Sprinkle salt and red chili powder. Cover and allow it to cook. After 10-15 minutes, remove from heat, allow to cool and puree in a blender.

When ready to prepare Dosas, whisk the batter and add in the spiced tomato puree little by little. When the color looks bright red, Check taste and the batter is ready.

In a heated no stick 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 Peanut Chutney.

Preparation Time 30 minutes + Batter preparation and Fermentation Time 10-12 hours
Makes 12-14

Posted by Harini R on Monday, July 18, 2022

3 comments

categories: Blogging Marathon, Breakfast, Dosa Batter, Dosas, Foxtail Millet, Millet Recipes, Onions, Tomatoes, Vegetables | |

Sabudana Millet Dosa

BM #136 Week 3 Day 1 -

This week I shall continue the A-Z Dosa Series and this month the starting letters are S, T and U.

With the letter S, I was thinking about Sabudana Dosa for a long time but never got to make it. I found many online resources and all of them were using Rice in the preparation.

Since I wanted a no rice dosa, I substituted rice with Foxtail millet and added in a few other things (like onions, carrots, coriander leaves etc) to make it interesting.

Please note that it is a no ferment dosa. Even the ENO fruit salt is optional. I have tried the same dosa without ENO and it tasted perfect except a slight change in texture.

Ingredients -

Sabudana 1/2 cup washed and soaked

Foxtail Millet 1 cup washed and soaked

Salt as needed

Onion, finely chopped 1/2 cup

Green Chili-Ginger paste 2 tsp (or as needed)

Carrot finely grated 2 Tbsp

Coriander leaves finely chopped

Cumin Seeds 1/2 tsp

Asafotida 1/4 tsp

ENO fruit salt 1/2 tsp

Method Of Preparation -

Wash and soak sabudana, and foxtail millet separately for 4-6 hours.

Drain and grind sabudana 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.

Add the chopped onion, coriander leaves, carrot, green chili-ginger paste, cumin seeds and asafotida into the batter.

Mix well and set aside for a few minutes.

When ready to prepare Dosas, whisk the batter and sprinkle ENO fruit salt. Gently mix the batter.

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 Peanut Chutney.

Preparation Time 30 minutes + Soaking time 4 hours
Makes 7-8 Dosas

Posted by Harini R on Sunday, July 17, 2022

3 comments

categories: Blogging Marathon, Breakfast, Carrots, Dosas, Foxtail Millet, Grains and its Products, Millet Recipes, Onions, Sago, 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) | |

Peanut Besan Dosa

BM #135 Week 3 Day 1 -

This week I shall continue with the A-Z Series featuring Dosas alphabetically. This month the starting letters are P, Q and R.

With P I have tried this unique Peanut Besan Dosa and instantly fell in love with it. In this recipe the peanuts are soaked and ground to a fine paste.

Recently, I have heard a few experts talk about the benefits of soaked peanuts versus the fried /roasted peanuts. They say that the soaked peanuts give out peanut milk whereas the fried/roasted peanuts give out oil and therefore the soaked ones are healthier.

The A-Z 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

Little Millet Dosa

Methi Leaves Millet Dosa

Navadhanya Millet Dosa

Oats Millet Rava Dosa

Recipe Inspiration - here
Ingredients -

Peanuts soaked for 4-5 hours 1 cup

Besan/Gram Flour 1 cup

Salt as needed

Green Chilies-Ginger Paste 2 tsp (or as needed)

Ajwain, crushed 1/2 tsp

Cumin Seeds crushed 1/2 tsp

Asafotida 1/4 tsp

Chopped Vegetables 2-3 cups (I used Carrot, Onion and Sweet Peppers)

Coriander Leaves finely chopped 3 Tbsp

Method Of Preparation -

In a mixing bowl, add all the finely chopped vegetables, coriander leaves, ginger-green chili paste, cumin seeds, ajwain, asafotida, and salt.

Make a fine paste of the soaked, washed and drained peanuts adding as much water as needed.

In the same blender, add the besan and about 1/2 cup of water and blend until there are no lumps.

Adjust water and mix into a thick batter. (It should be similar to the idli batter consistency - thick but pourable).

Cover and set aside for 10-15 minutes.

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.

Cover and 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.

Preparation Time Soaking Time 4 hours + Preparation Time 30 minutes
Makes 12-14 Dosas

Posted by Harini R on Friday, June 17, 2022

1 comments

categories: Blogging Marathon, Breakfast, Carrots, Chick Pea Flour (Besan), Dosas, Dry Fruits and Nuts, Flours, Onions, Peanuts, Sweet Peppers, Vegetables | |

Bhagara Tomato

BM #135 Week 2 Day 3 -

I used to wonder what can be made with these teeny tiny tomatoes other than eat them as salad, of course!. Then on one fine evening, my sister's mother-in-law got this for an impromptu pot-luck and all of us there just polished off the whole dish!!

Curious as I am, I asked about the recipe and since then, this has become fairly a regular dish at home. I tweaked the original recipe as told by Aunty to suit our taste.

This is a perfect gravy for any flatbread and goes well even with any kind of Pulao.

Ingredients -

Grape tomatoes 1/2 lb
Milk 1/2 cup
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp
Amchur Powder (Dry Mango Powder) 1/2 tsp (Optional if the grape tomatoes are sour)
Jeera 1/2 tsp
Salt as per taste
Oil and Jeera for seasoning
Chopped coriander leaves for garnish
For Gravy -
Onion Chopped and Sautéed 1 medium
Tomato 1/2 (Optional)
Cashews 1 Tbsp
Almonds 1 Tbsp
Walnuts 1 Tbsp
Poppy seeds 1 tsp
Sesame seeds 1 tsp
Coconut (grated or powdered) 1 tsp
Ginger Garlic paste 1 tsp
Green chillies 2-3 (or as per taste)
Cloves 3-4 (or as required)
Cinnamon 2 inch piece
Cardamom 2
Pepper corns 4-5
Fennel (Saunf) 1/4 tsp (Optional)

Method of preparation -

Grind all the ingredients in the 'For Gravy' list.

In a hot pan, pour some oil and jeera. After the jeera is a little brown, pour the gravy mixture and saute till oil oozes out.

Add Turmeric, Dhania-Jeera Powder, Amchur Powder, Salt to the above mixture. Also add a little water if it starts getting burnt.

Slightly slit all the grape tomatoes and add them to the gravy and cover with a lid so all the flavors get mixed and the tomatoes get cooked well(about 4-5 min).

When the gravy comes together and oil oozes out, add a little milk and let it boil for a couple min to make a silky gravy! Adding cream also is a great idea and it makes the curry rich! (great for parties!)

Switch off the flame , garnish with chopped coriander leaves and serve it hot with roti/naan or with rice!

Serves 4 Adults
Preparation Time 30 min

Posted by Harini on Sunday, June 12, 2022

6 comments

categories: Blogging Marathon, Curries (Gravy), Dairy Products, Grape Tomatoes, Milk, Onions, Tomatoes, Vegetables | |

Tamalapaku

Chinta Chiguru Mamidikaya Pappu

Xacuti Masala Dosa

Watermelon Rind Dosa

Vellulli Karam Dosa

Uppu Huli Dosa

Tomato Millet Dosa

Sabudana Millet Dosa

Ragi Foxtail Millet Dosa

Quinoa Millet Dosa

Peanut Besan Dosa

Bhagara Tomato

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