• Lavangalu (whole cloves) - 2
• Elakulu (elaichi / cardamom) - 2
• Chekka (cinnamon stick) - 1/2" long, 2 mm wide
• Sajeera (?) - a pinch
• Biriyani aaku (tej patta) - 1 leaf
• Puvvu (?) - 1/3
• Kumkuma Puvvu (saffron) - a pinch

• Carrot
• Beetroot
• Potato
• Onion
• Green peas
• Pudina leaves
• Coriander leaves
• Soy beans (mealmaker) soaked in water
• Mushrooms
• Milk - to balance the masala spice
• Beans (green, kidney, garbanzo), Peas (black-eyed)
• Cauliflower
• Onion leaves (ulli kadalu)
• Corn, Baby corn
• Broccoli
• Cabbage
• Turmeric, a pinch
• Cashews (jeedipappu) as a paste added along with the masala OR fried and added after Pulao is cooked
• Groundnuts (peanuts)
• Coconut milk
• Palak (Spinach)
• Methi leaves (fenugreek)
• Paneer, lightly fried or deep-fried
• Olives
• Jalapenos / Mexican hot peppers
• Brinjal
• Bengulooru Merapakayalu / Bell peppers / Capsicum
• Raisins / kissmiss (fried and added after pulao is cooked)
• Almonds, sliced lightly fried and added after it is cooked
• Pine nuts, lightly fried and added after it is cooked
• Tomato -- yes, some people swear by it. These people also add a seasoning of karivepaku (curry leaves) and mustard seeds to the Pulao.
• Pakodis: If you're feeling especially chef-fy, you could make pakodis (pakoras) with any of these vegetables and add them after Pulao is cooked. Just be sure to let the pakodis imbibe the pulao's flavor for a few minutes before you eat.

• Basmati rice (cooked such that each grain is separate) - 500 gms
• Rajma (boiled) - 1/4 cup
• Lobhia (alachandalu, black-eyed beans) (boiled) - 1/4 cup
• Kabuli chana (boiled) - 1/4 cup
• Hara chana (boiled) - 3 tbsp
• Fried peanuts (remove skin) - 3 tbsp
• Spring onions/green onions (chopped with the leaves) - 2
• Ghee - 3 tbsp
• Mustard seeds - 1 tsp
• Red chilli powder - 1 tsp
• Garam masala - 1 tsp
• Lemon juice - 1-3 tsp
• Salt to taste
• Coriander leaves - for garnishing

Heat the ghee. Add the mustard seeds. Allow them to splutter. Add the spring onions with the leaves. Fry on a low flame. Add all the boiled pulses, peanuts, chilli powder and lemon juice. Add the rice. Sprinkle salt. Mix well. Garnish with coriander leaves and serve hot.

1. Basmati rice - 2 glasses
          Wash well. Drain all the water.
2. Masala :
   • Jeelakarra/Jeera (cumin seeds) - 1 tbsp
   • Pacchi merapakayalu (green chillies) - 3 avg size
   
          Fry in 2 tbsp oil or butter until the jeera changes color.
3. Uppu (salt) - 1/4 tbsp (add sufficient amount)
4. Add rice to the mixture and fry for 2 mins. Then add water. The ratio of rice:water should be about 1:1.5
5. Cook in a Pressure cooker (switch off after 1 whistle) or Oven at 350 degrees for 25 mins. Oven is preferred only if you have a non-stick pan.
6. After the rice is cooked, stir well. You're done.
7. Kottimeera (cilanthro) - Optional
          Cut into small bits. Add to the cooked rice.

• sliced green chillies
• ginger pieces
• miriyalu (whole peppers)
• jeelakarra (jeera / cumin seeds)
• (a) Senagapappu (chana dal) + Minappappu (urad dal) or (b) Jeedipappu (cashews)
• Karivepaku (curry leaves).

Tamarind Rice:

Lemon Rice:

Mavidikaya Pulihora:

Ingredients:

For the Green rice

• Basmati rice (uncooked) - 1 cup
• Green peas (boiled) - 1 cup
• Coriander (chopped) - 1 cup
• Green chillies - 4
• Mint leaves (pudina) - 1/4 cup
• Ginger - a piece
• Juice of one lemon
• Salt to taste
• Ghee - 1 tbsp

• Basmati rice (uncooked) -1 cup
• Capsicum (finely chopped) -1
• Onion (finely chopped) -1
• Paneer pieces (cut into small squares) -1/4 cup
• Ghee -2 tbsp
• Haldi powder -1/4 tsp

• Basmati rice (uncooked) - 1 cup
• Tomatoes (medium size) -3
• Carrots (grated) -2
• Sugar -1/4 tsp
• Salt to taste
• Ghee - 1 tbsp

Green rice: Boil the rice. Each grain of the rice should be separate. Cool the rice. Make a paste of pudina leaves, coriander, green chillies, ginger and lemon juice in a blender. Heat the ghee. Add the above paste and stir fry for two-three minutes. Add the green peas, rice and salt. Mix well and keep it aside.

Yellow rice: Boil the rice. Each grain of the rice should be separate. Cool the rice. Heat the ghee. Stir-fry the onions, capsicum and paneer pieces on a low flame. Add the haldi powder. Then add the rice and salt. Mix well. Keep it aside.

Red rice: Boil the rice. Each grain of rice should be separate. Cool it. Cut the tomatoes into big pieces and steam. When cool, blend in a mixer and take out a thick pulp. Strain the pulp. Add sugar and red chilli powder to the pulp. Mix well. Heat the ghee. Add the tomato pulp. Allow to boil for a few minutes. Then add the grated carrots and rice and stir-fry for a few minutes. Then add the grated carrots and rice and stir-fry for a few minutes. Mix well and keep it aside.

How to assemble the 3 layers: Take a ring mould cake tin i.e. a tin with a hole in the centre. Grease it with ghee. Arrange the layers of rice as per your choice. Cover and put the mould in steaming water for 10 minutes. Invert on a rice plate. Serve hot.

1. Aloo (potatoes) - 4 large. Cut into halves and boil. Then cut them into 1" cubes. Mash a few.
2. Pacchi merapakayalu (green chillies) - 4, each 2" long. Cut vertically into halves. Fry in oil.
3. Allam (ginger) - 1/2 cm cube. Mash and add to the oil.
4. Ullipayalu (onions) - 1.5 large. Chop into small pieces. Add to chillies and fry until golden brown.
5. Masala:
   • Elakulu (elaichi / cardamom) - 2
   • Lavanga (whole cloves) - 3
   • Dhaniya powder (coriander seeds powder) - 1/2 tbsp
   • Pasupu (turmeric) - a pinch
   
          Add these to the onions, fry. Add salt to taste.
6. Add the potatoes to this and fry a bit.
7. Add green peas and enough water to soak everything. Close with a lid and leave on low heat. Keep stirring from time to time, until the gravy thickens.
8. Kottimeera (coriander leaves). Break into small bits and add towards the end.

1. Hyderabadi Bagara Baingan
2. Rayalaseema Gutti Vankaya
3. Vankaya Kobbari Karam
4. Vankaya Ulli Karam (Vizag)
5. Vankaya Kottimeera Karam (Vizag)
6. Vankaya Menthi Karam (Vizag)
7. Allam Vankaya (Srikakulam)

1. Hyderabadi Bagara Baingan [ Preparation time: 1 hr ]
   
   This is a variant of Andhra's Gutti vankaya koora, made in Hyd. It's really simple. Just make sure you have the ingredients in the right proportions.
   
   
   1. Chintapandu (tamarind) - 1/3 the size of a ping pong ball
             Soak in warm water for sometime. Then gently massage it till it blends with the water.
   2. Ullipayalu (onions) - 2 big yellow or white
             Chop into small pieces and fry till light brown in a little bit of oil.
   3. Letha Vankayalu (young brinjals!) - 1/4 kg preferably same size, small, round
             Make 2 slits, so that you have a 4-pronged brinjal with its handle intact. Then add these to the fried onions after adding a little more oil. Keep stirring till the brinjals are 1/4 fried.
   4. Masala:
      • Verusenaga pappulu (groundnuts) - 1 tbsp (can add a lot more if you like groundnuts).
      • Nuvvulu (sesame seeds) - 1 tbsp White (don't use dull white or brown)
      • Yendu merapakayalu (dry red chillies) - 4 avg size, break into small bits.
      • Dhaniyalu (cilanthro seeds) - 1 tbsp
      • Gasa gasalu (poppy seeds) - 1 tbsp
      • Pasupu (turmeric) - a pinch
      • Uppu (salt) - 3/4 tbsp (add sufficient amount)
      • Turimina Pacchi / Yendu Kobbari (grated fresh or dry coconut) - 1 tbsp - Optional: the curry tastes good even without this.
      
             Fry all these in a tiny bit of oil until they are golden brown. Then grind the mixture into a semi-solid paste, adding as much water as you need to make a smooth paste. Add this masala paste / liquid to the brinjals+onions. Also add the tamarind paste / liquid.
   5. Add enough water for the brinjals to submerge. Stir well. Keep on low heat. Close with a lid. Stir from time to time till the brinjals are cooked. You can tell it's done by observing the color of the masala change from light yellow to brown. Or, if you're hungry, you can keep on tasting it until it tastes good.
   
   
2. Rayalaseema Gutti Vankaya
   
   Make 2 slits in each brinjal, so that you have a 4-pronged brinjal with its handle intact. Place the cut brinjals in water. Otherwise the white inside will become brown.
   
   Heat a tsp of oil in a non-stick pan. Add the following to it:
   • groundnuts (aka peanuts) - 1 tsp
   • urad dal (aka minappappu) - 1 tsp
   • chana dal (aka senaga pappu) - 1 tsp
   • dry red chillies - 4
   • dry coconut powder - 1 tsp
   • cilanthro seeds (aka dhaniyalu) - 1 tsp
   Fry these until golden brown. Grind them into a powder. Add salt, powdered jaggery and turmeric (aka pasupu). Stuff the brinjals with this powder.
   
   Separately, chop onions and fry them in a pan with oil. When the onions are half-fried (You can tell by observing the color change from red to transparent. If they start turning brown at the edges, it is too late!), add the stuffed brinjals and mix well. Fry slowly on a low flame with enough oil.
   
   
3. Vankaya Kobbari Karam
   
   This is probably the simplest of them all :) Make 2 slits in each brinjal, so that you have a 4-pronged brinjal with its handle intact. Make a powder out of red chilli powder, salt, garlic and dry shredded coconut. Stuff the brinjals with this powder and fry slowly on a low flame with enough oil.
   
   
4. Vankaya Ulli Karam (Vizag)
   
   This is also very simple. Make 2 slits in each brinjal, so that you have a 4-pronged brinjal with its handle intact. Cut onions into small pieces. Grind the onions, red chilli powder, dhaniya powder, fresh garlic, salt and a bit of turmeric into a smooth paste. Stuff the brinjals with this paste.
   
   Heat up some oil and add the stuffed brinjals to it. On a low flame, fry until the brinjals are cooked and the masala turns golden brown. Stir from time to time so that all sides of the brinjal are exposed to the flame.
   
   If the brinjals are big, you can add a tiny bit of water, mix well and close with a lid for sometime to make sure they are cooked inside. Just make sure you add a little oil and fry once before switching it off - this will make the end product taste like it has been fried, not boiled.
   
   

• 2 lb fresh pumpkin or squash
• 1/4 cup corn oil
• 1 tsp crushed garlic
• 1 cup water
• 1/2 tsp salt
• 1/2 cup sugar
• 4 oz tomato sauce
• 1/2 tsp ginger root, chopped fine
• 1 tsp freshly ground coriander seeds
• 1/4 tsp black pepper

1. Soak senagapappu (chana dal) in water for 1 hr. Grind it into a thick paste along with Jeelakarra / jeera (1-2 spoons) and dry red chillies.
2. In a pan, add about 1/4 cup oil and seasoning: mustard seeds, senagapappu (chana dal), minappappu (urad dal), Inguva (asafoetida or hing), karivepaku (curry leaves).
3. Optionally, the following vegetables can be chopped and added at this stage:
   
   For the traditional recipe, use only ONE of these vegetables or NONE:
   • Arati puvvu / Plantain flower
   • Goru chikkudu kaya
   • Onion
   • Cabbage
   • Palak (Spinach)
   • Methi leaves (fenugreek)
   These are not so commonly used, but they do taste good in any combination in Paatholi:
   • Carrot
   • Beetroot
   • Potato
   • Green peas
   • Pudina leaves
   • Coriander leaves
   • Beans (green, kidney, garbanzo), Peas (black-eyed)
   • Cauliflower
   • Onion leaves (ulli kadalu)
   • Corn, Baby corn
   • Cashews (jeedipappu) fried and added after paatholi is cooked
   • Groundnuts (peanuts)
   • Jalapenos / Mexican hot peppers
4. After the mustard seeds splutter, add salt to taste. If you added vegetables, wait until they are fried. Add the above paste. Keep stirring from time to time until it becomes dry. Paatholi is ready to eat.

1. Methi Paneer
2. Palak Paneer
3. Paneer Makhani
4. Pudina Paneer
5. Ginger Paneer
6. Methi Paneer
7. Mughlai Paneer

1. Methi Paneer

   Separate the methi leaves from the stem. Heat up some oil and add freshly ground ginger garlic paste, garam masala, dhaniya powder, jeera powder and turmeric. Add the leaves and fry till they turn dark green. Add salt and a little bit of sugar. If you like, you could also mix a couple of spoons of malai and chopped onions and tomatoes. Add fried paneer cubes and red chilli powder and fry until the paneer absorbs the spices.

2. Aloo Palak / Palak Paneer

   Wash palak and cut it into small pieces. If you're using Paneer, cut it into cubes and fry until it is golden brown. If you're using Aloo (potato), boil it, peel, cut it into cubes and fry till golden brown. Heat up some oil. Add garam masala, sliced green chillies, onions, dhaniya powder, ginger garlic paste and turmeric. Fry until the onions turn golden brown. Then add salt and cut tomatoes. Fry some more. Add palak leaves to it. Cover and let it simmer on low flame. Then cool it. Grind the fried ingredients into a rough paste. Add enough water to make a gravy. After heating this a bit, add the paneer / aloo pieces to it. Cover and let it absorb the flavor for a while. The curry is ready.

3. Paneer Makhani (Recipe from Smitha)

   This is a variation on the Bawarchi recipe, where you also add cardamom, cloves, cinnamon and bay leaves at the initial stage.

   In a pan heat oil and put jeera, and when the jeera sputters, put the fenugreek seeds in it. When the fenugreek seeds turn golden brown, put the tomato in. Saute the tomato till it is soft ; add the cashews and saute for about 10 minutes. Grind it and keep it aside. Saute the onions and when they are transparent, add turmeric, corriander powder, chilli powder and some salt. Grind it along with the above paste. Boil the veggies (carrots, peas and potato) in a pan with salt and turmeric with water almost covering the veggies. Boil the paste with 1/2 cup water and add the boiled veggies to it. Fry the paneer in ghee until golden brown on all the four sides. Put it in cold water for about a minute and then squeeze the water out. Finally add the paneer cubes to the boiling veggie and the paste and let it boil in low flame. Add about half of the heavy cream while the above is boiling. Turn it off and garnish it with garam masala and pour the rest of the heavy cream on the top.

   You can replace cream with milk for a low-fat recipe.

4. Pudina Paneer
   
   Heat 4 tbsp oil and fry 3 sliced onions till they become golden brown. Add 1/4 tsp turmeric, 3/4 tsp red chilli powder and salt. Add the pulp of 2 tomatoes and cook till the curry is dry. Add fried paneer pieces, 1/4 cup pudina leaves and the remaining tomato pieces. Add 3/4 tsp garam masala. Cook for 2 mins and remove from fire.

 Amount    Measure       Ingredient
--------  ------------  ---------------------------------
   1      tablespoon    cinnamon
   1      tablespoon    cloves
   1      tablespoon    cumin seeds
   1      tablespoon    black cardamom seeds

• 3 red chillies
• 2 tsp coriander seeds (dhaniyalu)
• 3 tsp minappappu (urad dal)
• 1/2 tsp jeera (jeelakarra)
• 1/2 tsp whole black pepper (miriyalu)
• Tamarind ball: To make this, soak tamarind in as little oil as possible. Remove the seeds and jute and make the remaining paste into a ball.

• 1 spoon cumin seeds
• 1 spoon coriander(dhaniyalu)
• 1.5 spoon methi
• 1 pinch asafoetida(hingu)
• 3 spoons channadal
• 3 spoons urad dal
• 3 flakes red chillies

• Putnala pappu = 6 heaped tbsp
• Peanuts = 2 heaped tbsp
• Green chillies (medium spicy, 2 inches length) = 5
• Thick Tamarind paste = 1 tbsp (tastes best when you soak tamarind and make it fresh)
• Curry leaves (medium sized) = 12-15
• Mustard seeds = 3/4 tsp
• Urad dal = 1/4 tsp
• Salt to taste or 3/4 tsp (I'd recommend adding gradually if you're not sure how much is necessary)
• Fresh garlic = 1 US-size or 2-3 India-size

1. This can be made with any of the following 5 vegetables:
   1. Potlakaya: Cut the potlakaya vertically in 2. Cut the resulting pieces into half-rings of 3 or 4mm width. If the potlakai is too thick, peel the outer layer and then cut the inner layer into small pieces. The idea is to make the pieces small and of the same size. Add salt to the cut pieces. Mix well and set aside for 2-3 mins. Fry them in a little bit of oil, until the pieces just start getting brown. (can fry longer if you like deep-fried stuff)
   2. Kobbari: Grate, salt and fry lightly in a little bit of oil.
   3. Tomato: Cut into small pieces. Fry in oil, add salt and boil them in oil for a few minutes until it becomes a rough paste. Then grind it.
   4. Dondakaya, 5. Bendakaya: Cut into small pieces, add salt and fry in oil till golden brown.
2. Add the fried pieces to curd / yogurt. Make the consistency semi-thick by adding water if necessary.
3. Seasoning (add to pan in this order so that nothing gets burnt before you have a chance to add the rest):
   • Minappappu (urad dal) - 1 tbsp
   • Aavalu (mustard seeds) - 1 tbsp
   • Inguva (asafoetida) - a pinch
   • Yendu merapakayalu (dry red chillies) - 2 avg size
   • Karivepaku (curry leaves) - 6 medium leaves. Break into smaller bits..
   
          Lightly fry these in a pan with a bit of oil until the mustard seeds start spluttering. Add this to the yogurt+water etc. Perugu Pachchadi is ready.

• 1/2 cup tomato paste
• 1/2 cup water
• 1 teaspoon crushed garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon freshly ground coriander seeds

• 1/2 cup plain yogurt
• 1/4 teaspoon crushed garlic
• 1/4 teaspoon salt Garnish
• Pepper or Cayenne pepper
• (optional) 2 cloves
• (optional) 1 teaspoon crushed dry mint leaves OR 2 pinches of fresh mint leaves, cut into thin strips
• (optional) Saffron water (1/2 to 1 tsp saffron threads, ground and dissolved in 1/4 cup of hot water

1. Add 1 glass of water to 1/2 box yogurt. The ratio of water:yogurt should be about 1:2.
2. 1 medium-large onion
          Chop into small pieces and fry till golden brown, with minimum quantity of oil. Add the fried onions to the yogurt+water.
3. Seasoning (add to pan in this order so that nothing gets burnt before you have a chance to add the rest):
   • Minappappu (urad dal) - 1.5 tbsp
   • Aavalu (mustard seeds) - 1 tbsp
   • Pasupu (turmeric) - a pinch
   • Menthulu (fenugreek seeds) - 1/3 tsp (Optional)
   • Yendu merapakayalu (dry red chillies) - 2 avg size
   • Karivepaku (curry leaves) - 6 medium leaves. Break into smaller bits.
   
          Lightly fry these in a pan with a bit of oil until the mustard seeds start spluttering. Add this to the yogurt+water etc.
4. Uppu (salt) - 1/4 tbsp (add sufficient amount)
5. Mix the ingredients well, with a stirrer or your hand if you like. Majjiga Charu is ready.

• 8 small brinjals
• 8 spoons Menthi Gunda
• 3 spoons sugar
• 2 spoons ghee

• 4 spoons tamarind pulp(paste)
• 2 spoons tomato puree
• 1 spoon urad flour(for thickening the gravy)

• 2 spoons mustard seeds
• 2 spoons curry leaves

1. 1/2 tsp ginger paste (1-inch diameter, 1/2 cm height if cylindrical piece)
2. 1/2 tsp garlic paste (1-inch long, 3 mm thick if garlic clove)
3. 1/2 cup or 120 ml of each vegetable as given below:
   • Tomato (1 small or 1/2 big)
   • Cabbage
   • Celery stick (6-inch long)
   • Corn
   • Apple (about 1/8th of a fresh big ripe apple)
   • Carrot
4. Cilanthro to taste
5. Fresh lemon zest (thin peel) about 1-inch long, 1/2 cm wide
6. 1 tbsp rice flour mixed in 3 tbsp water at room temperature AND/OR 7 cashews whole (or equivalent powder 1 tbsp)
7. 1/2 tsp Spice Islands Thai seasoning OR 2 small green chillies 1.5 inch long
8. 1/4 tsp dhaniya powder (cilanthro seeds)
9. 1/4 tsp salt (1.25 ml)
10. Optional - Small slice of red chilli pepper
11. Boiling hot water - 3 cups or 700 ml

• Milk - 5 cups (1000 gm)
• Bread regular, white - 4 slices
• Clarified butter/Ghee - 3/4 cup (150 gm)
• Sugar - 1 1/2 cup (300 gm)
• Saffron - 1/4 tsp
• Almonds - 10
• Cashew - 15
• Raisins - 1 fistful
• Cream - 1/2 cup (120 gm)
• Cardamom - 5

1. Mix together milk and cream. Bring this mixture to a boil and then lowering heat, cook until the quantity reduces to about half a litre (that is, about 2.5 cups).
2. Now, add saffron and cardamom powder, stir well and remove from heat. Cover and keep aside.
3. Remove the rough crust from four sides and then slice the bread into two. Blanch almonds. Keep aside.
4. In a small skillet, heat 1 tablespoon of clarified butter over medium and fry cashew nuts, blanched almonds and raisins until they are golden brown. Remove skillet from heat and keep aside.
5. Heat the remaining clarified butter in a wide non- stick pan and one at a time, fry bread slices until both sides are golden brown.
6. Arrange all bread slices in a deep and wide plate and then pour the mixture from step 1 on top of the bread slices. Keep aside.
7. Heat half a cup of water and the suggested sugar until the syrup looks thick (about ten to twelve minutes on high heat). Remove from heat and pour evenly on the top of the milk soaked bread in the wide plate.
8. Spread fried nuts and raisins (from step 4) and cover. Keep aside for 1/2 hour. Serve warm.

• Mango pulp - 1 can (~900 g or 1 lb, available in Indian stores)
• Coolwhip Fat free Whipped topping - 8 oz or 226 g
• Nestle Carnation sweetened Condensed milk - 1 can (14 oz or 396 g)
• Fat free Whipping cream - 1/2 pint
• Sliced almonds & pista - Optional: add if you like.

• 1 glass besan (chick-pea) flour
• 2 glasses sugar
• 1.5 glass ghee/dalda

1. Cow's Milk
2. Perugu / Curd / Yogurt
3. Ghee
4. Sugar
5. Banana

• Use sugar powder liberally on the cloth towel. If you miss a spot, it will pull off that sized layer on the cake... my experience the first time :P
• You can replace eggs with a good egg substitute. Most grocery stores carry them because of anaphylaxis.
• You can use just half the quantity of the filling and/or half the quantity of butter (can substitute with reduced fat butter).
  
  

• 1 cup urad dal
• 1 cup idli rava
• 2 cups uncooked rice or rice flour
• 1/2 teaspoon or less methi seeds (fenugreek)

1. Mix the following ingredients in a vessel.
   • Senaga pindi (besan) - 1 glass
   • Biyyam pindi (rice flour) - 2 glasses
   • Jeera (cumin seeds) - 1 teaspoon
   • Add salt to taste
2. Add one of the two below and mix well:
   • Pacchi merapakayalu (green chillies) - 5, each 2" long - Cut each one vertically in 2 halves. Add enough water to it and grind into a liquid (be careful not to inhale as its flavor is very strong). OR
   • Red chilli powder - to taste
3. Add 50 ml of oil to it. Heat up butter into a liquid and add about 50 ml to this and mix well. Add water as necessary and make a thick paste. The thicker the paste is, the crispier they will be.
4. Heat enough oil in a pan and make murukulu using the Jantikala gottam. The single star plate is convenient to make circles.
5. Fry until light brown and remove from pan. While cooling, the oil remaining in the muruku will make it dark golden brown.

1. Mix these ingredients in a vessel in the ratio given below.
   • Bombayi ravva (sooji) - 1 glass
   • Biyyam pindi (rice flour) - 1 glass
   • Maida pindi (all-purpose flour) - 1/2 glass
   • Jeera (cumin seeds) - 1/2 tsp or more if you like
   • Add salt to taste
   • Finely chopped green chillies - optional
   • Diced Onions - optional
   • Finely chopped ginger - optional
2. Add plenty of water and mix well. The consistency should be slighty thicker than whole milk but not as thick as condensed milk.
3. Heat up the frying pan. Add a little bit of oil and spread it well on the surface.
4. Mix the batter with a ladle everytime you take from it. Otherwise the flour will settle at the bottom, seperating from the water.
5. Pour the batter on the pan starting from outside to inside. If you start from inside, all the batter will settle inside and you'll get a fat dosa.
6. If the batter is of the right consistency and the pan at the right heat, you will see several holes form in the dosa a few seconds after you pour the batter.
7. Add a bit of oil to each of these holes and around the dosa.
8. Wait till the ends turn golden brown. Then reverse the dosa. Fry lighty or more as you like.
9. You might observe that the remaining batter keeps getting thicker as you make dosas. If so, it is quite ok to add a bit more water to achieve the desired consistency.

1. Bombay ravva / Godhuma ravva
2. Semya (Semolina)
3. Atukulu

• Carrot
• Potato
• Green peas
• Coriander leaves
• Mushrooms
• Beans (green, garbanzo)
• Cauliflower
• Onion leaves (ulli kadalu)
• Corn, Baby corn
• Cabbage