HOTCHULHA

Ingredients:

• Urad Dal – 1 Cup
• Sona Masoori Rice – 1/4 Cup
• Salt – to Taste
• Oil – As required

Method:

1. Soak Rice and Urad Dal for 1 Hour and grind it.
2. Add salt and mix it well.
3. Take a Skillet and put 1 Teaspoon of Oil and put the battered Flour as thick pancakes and put some more oil around the Pan Cakes.
4. Put the lid on and cook till it looks golden brown and flip it to the other side.
5. Let it cook for few more minutes until it looks brown. Remember, when you flip it, do not put the lid on to cook it.

Tips: Serve it with some hot chutney. Coconut chutney is a good combination.

Ingredients:

• Karela – 1 Medium
• Rice Flour – 1/2 Cup
• Besan Flour – 1/2 Cup
• Peanuts – 1/4 Cup
• Green Chillies – 2 Cut into small Pieces
• Curry Leaves – 1 stem
• Ginger-garlic Paste – 1/2 Teaspoon
• Clove Powder – 1 Pinch
• Red Chilly Powder 0 1/4 Teaspoon
• Salt to taste
• Oil to deep fry.

Method:

1. Cut the Karela into thin slices and put 1/4 teaspoon of salt, mix it and keep it aside. After 30 minutes squeeze all the water from the Karela and mix it with all other ingredients except Oil.
2. Take a heavy bottom pan and put the oil and bring it to heat.
3. Put the mix in pakodi shapes and deep fry them and put that on paper towels so that it can absorb the excess oil.

Tip:It goes well with rice along with rasam and sambar.

 Recently I went to Aasha Fundraising event. There, they served this dish.

Ingredients:

• Gram Lentils –  1 Cup
• Shallots – 2 cut into small pieces
• Green Chilies – 5 Cut into Small pieces
• Ginger Garlic Paste – 1/4 Teaspoon
• Curry Leaves – 5 cut into small pieces
• Coriander leaves – 5 Stems cut into very tiny pieces
• Mint Leaves – 6 leaves cut into very tiny pieces
• Clove powder – 1/8 Teaspoons
• Salt – to taste
• Oil – To Deep Fry

Method:

1. Soak the Gram dal for 3 hours and grind not so paste or coarsely
2. Now put all 2 to 9 items and mix it very well
3. In a heavy bottom pan put the oil and let it bring to heat and now take small portions of dough in your palms and make them as small disks(don’t put holes) and place carefully in the heat oil and fry them till they look golden brown.

Tip: You can serve them with any kind of chetneys.

Ingredients:

• Dry Alasandalu – 1 Cup
• Onion – 1 medium cut into small pieces
• Green Chilies – 5 cut into small pieces
• Gignger – 1 inch cut into tiny pieces
• Zeera – 1/4 tea spoon
• Salt to taste
• Oil – to deep fry

Method:

1. Soak Alasandalu for 4 hours
2. Grind them in a grinder not so paste or coarsley.
3. You should be able to shape into wada. Grind according to that consistency
4. Now put the onion, green chilies, ginger pieces, salt and zeera in the ground stuff.
5. In a heavy bottom pan put the oil for deep fry. Once the oil heats up, take small portion of dough and shape it as wadas and fry them till they look brown.

Ingredients:

• Rice Flour    – 3 Glasses
• Besan Four    – 1 Glass
• Garlic cloves    – 3
• Funnel Seeds    – 1/2 Spoon
• Chilli Powder    – 1 Spoon
• Salt to Taste
• Oil to mix the flours
• Oil to Fry 

Method:

1. Mix both the flours in a bowl
2. Grind the garlic & Fennel seeds in a grinder along with water or rice flour
3. Mix the Stuff in the flour
4. Put the red chillies powder, salt and little bit of oil and mix it
5. You can put some water also in the dough
6. Put the oil in the pan and start making Murukulu.