ONION UTTAPA

ONION UTTAPA

Ingredients:

1 cup black gram dal (Urad dal)

2 cups raw rice

1 tsp fenugreek seeds

4 green chillies

5 tsp finely chopped ginger

4-5 onions finely chopped

chopped coriander leaves

salt to taste

Soak Black gram dal along with fenugreek seeds & rice seperately for 3-4 hours. Wash. First grind black gram daal to a fine paste & transfer to a big vessel. Then grind raw rice coarsely. Mix both batters. Add salt. Let it ferment overnight or for 10-12 hours or more during cold climate.

Prepare a mixture of onions, green chillies, ginger & coriander leaves. Keep ready.

On a hot dosa pan sprinkle oil. Then spread the batter bit thickly. On the dosa spread the chopped mixture. Roast under cover for some time. Open the lid & sprinkle some oil on the dosa & turn it over, Fry till crisp. Serve with green chutney.

JHATPAT CHAKLIS

Wheat flour - 1 cup

Rice flour - ½ cup

Maida - ½ cup

Besan (chick peas flour) - ½ cup

Salt - to taste

Chilli powder - ½ tsp

White sesame seeds - 2 tsp

Cumin seeds - 2 tsp

Butter - 3 tbsp

Oil - to fry

METHOD:
Mix all the four flours. Sieve them together. Place in a muslin cloth & tie a loose knot.

Place on the perforated sheet of an idli vessel and steam for 20 minutes under cover.

Remove the string and powder the steamed mixture.

Sift to remove any lumps and collect in a vessel.

Add rest of the ingredients except the oil. Add water little at a time and knead into a

soft but not sticky dough.

Place some dough in the chakli press and make discs of concentric circles, on a piece

of butter paper or plastic sheet.

Transfer the discs carefully into moderately hot oil and fry till crisp.

Use all the dough. Cool and store in air tight container.

MASALA PEANUTS FRY

1/2 kg Raw Peanuts

bengal gram flour 1 cup or more
2 tsp salt
1 tsp chilli powder
asafoetida powder
Oil for frying
METHOD:
Clean the peanuts and wash it.Drop in a colander & drain the water. Transfer the nuts to a larger bowl. Mix chilli powder, salt, hing & finally besan. Deep fry the masala coated nuts in hot oil, handful at a time, turning over now & then, till golden brown & crisp. Store in a airtight container when cool.

Cashewnut Masala Fry is also prepared by the same method.

BISCUIT PURI

Ingredients : 

2 cups maida
1 cup chapati atta
3 tbsp Bengal gram flour
1 tsp black gram dal
3 tbsp soji
1 cup coconut gratings
6 tsp ghee
½ tsp mustard seeds
2 red chillies
6 green chillies
1 small piece ginger
4 tsp oil
2 sprigs curry leaves
salt to taste
asafoetida water
oil for frying

Method : 
Sieve maida. Prepare dough for puris by stirring salt in ½ cup of water and adding ghee and sufficient quantity of maida & chapati atta.
Knead properly. Cut curry leaves, green chillies and ginger.
Prepare a blend of coconut gratings, chopped ingredients, salt and asafoetida water.
Season with mustard, black gram dal, red chillies and curry leaves in oil.
Combine rava and Bengal gram flour with it and keep aside.
Shape small part of the dough into balls, and roll them into puris.
Put a pellet of dough on each puri and cover in fully by gathering up the edges. 
Roll again into biscuit puri. 
Finish thus with all the puris and the blend. 
Deep-fry them in hot oil, till it turns golden brown and crispy.