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