Thavidibillalu (Athama)

Ingredients

Rice nukka - 21/2 allaku
Senibedalu - 2 spoons
Kandipappu - 2 full hands
Coconut - half chippa
Oil - 2 spoons
Salt - 1/2 spoon
Water - 4 cups (this is for 2.5 allaku nukka)

Procedure

Add water, oil and salt in a vessel. Add coconut allow to boil. Grind the pappu and add nukka with it and mix well. Add to the boiling water. Allow it to cook for 5 minutes. Mix well and let it cool down a bit make into patties.

Tips

- Mix the rice nukka and the pappu nukka well
- as it cools down it will absorb the water so dont worry just put this quantity of water.

Rava dosa (Athama)

Ingredients

Rava - 1 cup
Rice flour - 11/2 cup
Maida - 1/2 cup
Oil -2 spoons
Jeera - 1/2 spoon
Curry leaves - 1 string
Hing - 1/2 spoon
Coriander leaves finely chopped
Tadka some mustard seeds and add
Water as necessary depending on consistency

Procedure

Mix all the ingredients and allow to rest for 2 hours. Adjust with water for desired consistency and use. Should do around tava and not in the middle.

Tips

- for more crispness add corn flour

- tava should be hot to get the good dosa

Curd Upma (Athama)

Ingredients

Rice flour - 2 allaku
Water - 2 allaku
Curd - 2 allaku

Thiragabathu

Oil - 10-15 spoons
Mustard seeds - 1 spoon 
Curry leaves - 1 string
Udhipappu - 1 spoon
Senibedalu -1 spoon
Jeera - 1/2 spoon
Hing - 1/2 spoon
Green chilly - 2 nos
Onion -2-4 nos

Procedure

Mix water and curd and keep it ready. Once thirgabathu done and onion is cooked add the water mix. Once starts to boil add rice flour and close half lid and cook for 20 mins. After 20 mins mix well and and close and cook in dum for another 20 mins add oil as required. It is done if the rice flour does not stick to the hand.

Tips

- Oil can be generous
- More the onion better the taste
- This quantity serves 4 

Pachipindi Rota (Athama)

Ingredients 

Rice flour - 1 cup
Water - 1 to 11/2 cup depending on the rice flour
Oil - 2 spoons
Rock salt - 1/2 spoon
Maida - 1/4 allaku

Procedure

Allow water to boil add oil and salt. Once boiling sim it and add rice flour and maida mixture. Keep it open and continue to cook in low flame for 5- 7 minutes. Once done mix it well with a stick into a dough and switch off the flame. Allow it to cool and make into round balls.

Tips 

- 1 allaku gives 6-7 rota
- adding maida ensures the rota doesn't break. can skip the step or add less maida
- mix fast so no lumps are formed and once cool mix it well using your palm to make a dough similar to chapathi

- ensure maida and rice flour are mixed properly before added into the boiling water

- can roll it like a chapathi or use a press

- for a family of 6 (two kids) can put 2.5 allaku rice flour

White Nukka (Athama)

Ingredients

Rice nukka - 1 allaku
Water - 2.5 cup or 3 allaku
Salt - 1 spoon

Thirgabathu

Oil - 10-15 spoons
Mustard seeds - 1 spoon
Senibedalu -1 spoon
Udhi pappu - 1 spoon
Green chilly - 1 
Jeera - 1/2 spoon
Curry leaves - 1 string
Hing - 1/2 spoon

Procedure

Heat a kadai add oil and tadka items. once done add water and once boils add salt. Slowly add nukka mix well and keep it in low. cover it and cook until done, stir in between.

Tips

- oil is very  important
- for 4 people can put 2 allaku

- its done if the upma does not stick to the finger when you touch it

Sooji (Athama)

Ingredients

Rice - 2 allaku
Moong dal - 1/2 allaku or 5 -6 spoons for 1 allaku
Water - 3 cups or 3.5 - 4 allaku
Salt - 11/4 spoon (kallu)

Thiragabathu

Oil - 10 spoons
Mustards - 1 spoon
Jeera - 1/2 spoon
Red chilly - 1 
Senibedalu - 1 spoon
Udhi pappu - 1 spoon
Curry leaves - 1 strand
Hing - 1/2 spoon

Procedure

Heat a kadai and add rice and dry roast until it becomes slightly brown. Take it out and allow to cool. Take a kadai add oil and ingredients under thiragabathu and once cooked add water. Once water boils add moong dal and let it cook for 7-10 mins until it appears to slightly change colour. Add salt and rice and let it boil. Keep the flame in sim and cover. Let it cook until done. Stir occasionally.

Tips

- Serves 4
- If rice is made too brown it consumes more water. normal colour put 3 cups and more brown put 3.5 cups

- rice will not take all the water once u put. its okay just turn sim and keep cooking it will absorp.
- Dont let the moong dal cook too much, just a bit is enough

Pongal Pachipulusu (Athama)

Ingredients

Oil - 2 spoons
Mustard seeds - 1 spoon
Curry leaves - 1 strand
Water - 1 cup
Tamarind paste - 1 spoon
Jaggery - 1 spoon
Salt - 3/4 spoon

To grind

Coconut - 1/4 of hand full
Chutney pappu - 1/2 spoon
Green chilly - 1 no
Coriander - 5-7 strands

Procedure

Heat oil in a kadai. Add mustard seeds once splutters add curry leaves and water. Add tamarind paste, jaggery and salt and allow to boil. Once raw smell goes add the paste and allow to cook for 10 minutes. Adjust consistency by adding water.

Tips 

- serves 4
- boil well to ensure raw smell goes

Pongal

Ingredients

Rice - 1 allaku
Moong dal - 1/2 allaku
Water - 5-6 cups
Salt - 2-4 spoons of table salt
Curry leaves - 1 strand
Ghee - 1 full spoon
Pepper powder - 1/2 spoon
Ginger grated - 1/2 inch

To temper

Ghee - 3 spoons
Jeera - 1/2 spoon
Hing - 1/2 spoon
Cashew - 10 nos
Curry leaves - 1 strand

Procedure

In a pressure cooker add rice, dal and water with some ghee and cook for 5 whistles. Once cool down again keep in sim. Add 1 spoon ghee, salt, curry leaves, pepper and hing and mix well. Once right consistency add grated ginger. On top of grated ginger add the tempered mix. Switch off, close and rest for 10 minutes.

Tips

- Serves 4
- Thickens after switched off

- Adjust the water to change the consistency
- Adding ginger and on top of it tadka helps to reduce the heat of the ginger
- More the ghee better the taste
- Always used table salt don't use kallu uppu

Bombay Chutney (Athama)

Ingredients

To temper

Oil - 2 spoons
Patta - 1 big
Lavangam - 3 peices
Sombu - 1/2 spoon
Curry leaves - 1 strand
Mustard seeds - 1 spoon
Green chilly - 2

Onion - 1 no if big else 2
Carrot/Beans/Cabbage - 1 cup or 2 handful
Tomato - 1 big
Coriander leaves
Besan flour - 4-5 spoons
Sour curd -3 spoon to mix the besan flour
Turmeric - 1/2 spoon
Sugar - one pinch
Salt to taste

Procedure

Pour oil in a kadai, once hot add temper ingredients and once done add onion and cook till translucent. Add veggies and cook for sometime. Add tomato and cook until tomatoes are mushy. Mix besan flour turmeric and curd with some water, ensure no lumps. Add the mixture to the kadai. Add 2 tumblers of water and allow to cook for 15-20 mins. Adjust consistency by adding water. Add coriander and switch off the flame once the besan flour is cooked.

Tips

- Ensure no lumps in besan flour and curd mixture
- add sugar to the veggies to retain colour
- can add one or two garlic pieces for flavour

- serves 4

Rava Kesari (Athama)

Ingredients

Sugar - 1 cup
Rava - 1 cup
Water - 2.5 to 3 cups
Tadka
Ghee - 4 spoons
Nuts - as per preference

Essence for colour - 1 pinch

Procedure

Add ghee and nuts. Once cooked add water and sugar and essence. Let it come to boil. Add rava and keep the flame in sim and cover and cook until done.

Tips

- Let the water come to boil and add rava slowly and stir continuously

Sweet Pongal (Athama)

Ingredients

Rice - 1/2 allaku
Moong Dal - 1 full spoon
Jaggery - 1/2 allaku
Water - 5-6 allaku (same cup that is used to measure rice)
Ghee - 2 -3 spoons Thiragabathu
Nuts - Cashew and Dry grapes for thiragabathu

Procedure

Take a bowl and bring water to boil. Wash and add rice and dal. Keep it in sim and half covered with a plate and allow to cook. When rice can be pressed with hand and it is soft add jaggery and 1 spoon ghee. Allow to melt and let it all come to a semi solid consistency. Finally add tadka of cashew and dry grapes.

Tips

- Ensure water is boiling before rice and dal is added
- Dont cover the bowl fully keep it half covered only with a plate

- Rice should be eating soft not too soft before we add jaggery
 

Tomato Chutney (Athama)

Ingredients

1 big onion
2 tomatoes
1/2 spoon salt
1/2 spoon hing 
1/2 turmeric 
1/2 spoon sugar
1/2 to 3/4 spoon chilly powder

Procedure

Add oil and mustard seeds and curry leaves. Grind onion and add the paste. Once colour changes add all the masala items and saute. Grind tomato and add the paste. Saute until oil separates and it comes together as a muddha.

Tips

- Can substitute some chilly powder with red chilly

- Saute until oil separates and moisture is absorbed

Thavidibillalu (athama)

Ingredients

Rice nukka - 21/2 allaku
Senibedalu - 2 spoons (make nuka)
Kandipappu - 2 handful (make nuka)
Coconut - half chippa
Oil 2 spoons
Salt - 1/2 spoon
Water - 4 cups

Procedure

Pour water, oil and salt in a bowl. Once it boils add coconut and other ingredients. Boil for 5 mins in sim and mix well. Shape into patties.

Tips and Tricks

- Mix the nuka of rice and dal well before pouring it into the boiling water

Udhi vada (athama)

Ingredients

1/2 allaku plus one pidi
pachi rice 1 spoon
1 green chilly
1/2 inch ginger
Kothamali

Procedure

Soak the dal overnight or for 3 hours. Grind with very little water into  a paste. Mix green chilly. grated ginger and finely chopped kothamali and salt. Allow to rest for 10 mins. Then made vada.

Tips

- dough should be ground well with little water.
- should sink and float before adding the masala

Ellachi/Cardomom powder

Ingredients

Take 20 pods of ellachi
White sugar

Procedure

Dry toast ellachi for few seconds until warm. Take the skin out for 10 and add in a mixer with some sugar. Add 10 pieces with skin. Grind into a powder.

Tips
- Ellachi with skin added for ensuring no moisture in the powder

Chaka dosa

Ingredients

Rice nuka - 2 allaku
Kandi pappu - 3/4 of 1/2 allaku to be made into nuka
Senibedalu - 3/4 of 1/2 allaku to be made into nuka
Pesala pappu - 2 full spoons
Sabiyam - 1 full handful
Rock salt - 1 full spoon
Sour curd - to mix everything

Coconut - 1/4 chippa

Thiragabathu

Gingely oil - 6-7 spoons
curry leaves - 1 string
mustard seeds - 5 spoons
hing - 1 spoon
curd molaga - 2 nos

Procedure

Mix all these ingredients with sour curd with salt. Consistency should be semi solid and can add little water. Allow to rest overight. NExt day add coconut and the thiragabathu. Mix well and dough is ready.

Tips
- can add milk or water to adjust consistency in the morning

- serves 4 one time

Pesarat (athama)

Ingredients

1.5 allaku moong dal whole green
1/4 allaku pachi rice
green chilly - 1
ginger -1/2 inch
onion - 1 small or 1/2 big onion
jeera one pinch
curry leaves and coriander - optional
grated carrot and salt before using

Procedure

Soak the dal and rice for 4 hours or overnight. Grind the next day. It doesn't need to be rested overnight. It should be consumed or refrigerated immediately.

Tips
- serves 4

Adai batter

Ingredients

1 allaku idly rice
1 allaku pachi rice
3/4 bengal gram
1/4 moong dal
3/4 thor dal
1/4 udhi pappu

For masala

8 dry red chillies
1 spoon dhaniya
1/2 spoon jeera
1/2 inch ginger
1 spoon rock salt

Optional in the morning add coconut 1/4 to 1/2 chippa and add tadaka of mustard seeds in gingley oil.

Procedure

Soak the masala and rice/dhal ingredients separately for 4 hours. grind and add coconut and mustard seeds. It should not be rested overnight, should be consumed immediately or refrigerated.

Tips

- all rice and pappu together should be 2 allaku

- serves 4

Idly dosa batter (athama)

Ingredients

51/2 allaku idly rice
1/2 allaku pachi pindi
1 allaku udhi pappu
1 handful thick atukul
1 spoon methi
21/2-3 spoons salt

Procedure

Soak udhi pappu for 2-3 hours for 1 allaku udhi pappu can pour 3 allaku water and use this for grinding. Refrigerate it. Soak rice  and other ingredients with rice for 4-5 hours. First grind udhi papu for about 20-30 minutes until fully done. Next grind rice into a small nukka consistency. Allow to rest overnight outside and add salt in the morning.

Tips

- if udhipappu does not grow in quantity while grinding add 1-3 spoons more while soaking
- every 5 minutes pour a little water while grinding udhi pappu.

Attukul Appam

Ingredients

3 allaku pachi rice
3/4 spoon methi seeds
2 spoon udhi pappu
1 allaku thick attukul (optional to soak in a spoon of curd)

Procedure

Soak all for 4 hours. Grind and rest it overnight add salt in the morning and batter should be like appam consistency. To fry only one side.

Tips
- can add soda for softness

Appam - Athama

Ingredients
2 allaku pachi rice
2 allaku idly rice
1/2 allaku udhi pappu
2 spoon methi seeds
2 handfull pidi of cooked rice
1 chippa or 1/2 coconut grind and add to the dough along with salt next day

Procedure

Soak all the ingredients for 4 hours and grind. Allow to rest outside overnight. Next day add coconut and salt and appam is ready.

Tips
- can add coconut milk and not the full coconut
- can add a pinch of soda for softness