PAPPU CHEKKALU

INGREDIENTS:

 rice flour - 1cup
water - 1cup
1 tsp -  red chilli pwd
hing - pinch
salt to taste
1/2 tsp  - cumin seeds
2 tbsps -  channa dal (soak in water for an hour and drain)
1 tsp -  ghee or butter (optional)
oil for deep frying

METHOD:

1 Bring a cup of water to boil.
2.  Add salt, red chilli pwd, asafoetida and rice flour and combine. Placee lid and turn of heat. Leave aside to cool.
3.  Once cool, add cumin seeds, channa dal and butter to the rice flour mixture and combine well.
4.  Heat a wide heavy bottomed vessel with enough oil for deep frying.
5.  Take a small lemon sized ball of the dough, place on an oiled plastic sheet or banana leaf and using your fingers shape into a 2″ circle.
6.  Use a fork or knife to make small dents all over the chekkalu so that they don’t puff up when deep frying.
7.  Once the oil is hot, slowly peel the shaped chekkalu off the plastic sheet and slide into the hot oil. Based on the size of vessel and amount of oil, you can deep fry a batch of 5-8 chekkalu. Don’t crowd the vessel with too many chekkalu. Reduce flame to medium and deep fry the chekkalu to a golden colour. Remember the frying has to be done on medium flame to achieve that golden color and crispness.
8.  When the chekkalu turn a golden color use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight  container.

ULLI GARELU (MEDU VADAI)

INGREDIENTS:

1 1/2 cup whole urad dal (black gram dal,minappappu)
1 tbsp raw rice
2" ginger very finely chopped
2-3 green chillies very finely chopped
1 big onion finely chopped
salt to taste
oil for deep frying


METHOD:

1. Soak whole black gram dal and 1 tbsp raw rice for 5-6 hours.
2. Strain the water from the dal and grind to a paste sprinkling little water and salt.Dont grind all the dal at once,use small portions to grind batch wise as its easier to grind into a soft paste.Add salt while grinding to a fluffy paste.
3. Then add chopped onions,finely chopped ginger and green chillies to the batter and mix well.
4. Take a deep frying vessel and add enough oil for deep frying and the oil should be really hot.
5. Wet your hands with water and take a lemon sized ball and flatten it into a vada on a greased sheet or banana leaf.
6. Make a hole in the centre of the vada or gare so that it cooks evenly all over.
7. Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.

8. Serve hot with onion chutney or sambar.

TRADITIONAL PAKODA

INGREDIENTS: Fried gram dhal - 1cup
Rice flour - 1/2cup
Onions - 1(chopped and add little salt)
Green chillies - 2(chopped finely)
Ginger - 1/2 inch(grated finely)
Sompu - 1/2tsp
Oil - for deep fry
Curry leaves (chopped) - 1tsp
Coriander leaves(chopped) - 1tbsp

METHOD:
1. Take fried gram dhal and keep it in the mixier jar and grind to get fine powder.

2. Take 1/2 cup rice flour and add to the powdeed fried gram dhal.

3. Chop onions, greenchillies, ginger ,curry leaves, coriander leaves to the flour.

4. Add salt , sompu, 1tbsp oil, and little water to mix the flour.

5. The consistency should be little thick for making small balls.

6. Make small balls and keep aside.

7. Heat kadai add oil for deep frying.

8. Add the balls when oil becomes hot.

9. Deep fry till golden brown colour in medium flame,so that the pakkoda gets cooked inside.
10. Serve hot ................with tomato sauce or green chutney..........................

                  

TRADITIONAL ANDHRA RECIPE KARAPU PUSA (SEV)

INGREDIENTS: Sanagapindi(besan flour) - 200gms
                              Salt - to taste
                              Butter - 1tbsp
                              Lemon salt - a pinch(optional) dissolved in water.

FOR PASTE: Green chilles - 10
                        Ginger 1/2inch grind both of them together to a fine paste add water and filter it.
                        Collect the juice and keep aside.

METHOD: Take a bowl add all dry ingredients together besan and salt.
                     Melt butter and add to the besan flour, lemon salt dissolved in 1tbsp water.
                     Add the chilli juice and mix the dough like chappati dough.
                     And take little quantity of it and keep in the sev machine.

             

                                                

this is the machine...............................

Heat oil for deep fry and by the help of this machine prepare sev directly in oil and deep fry till golden brown.............

                             

hot hot sev is ready

have it wit a sip of hot garam chai.....................