Avalakki Ragi Ubbu Rotti

Ingredients:
4 cups thin Beaten Rice / Avalakki
3 - 3.5 cups of Millet flour / Ragi Hudi
Salt to taste
40 Banana leaves

Recipe:
Put beaten rice, salt and around 4 cups of water in a vessel and keep it aside for about 15 mins.

Mix the soaked beaten rice so that it is mashed completely. Add the millet flour slowly, mix and kneed the dough as shown in the picture below.

Take one banana leaf and place it over the flat wooden plate. Take lemon sized dough, make round ball shape and place it over the banana leaf as shown in the picture below.

Place another banana leaf over the ball as shown in the picture below.

Press this ball into medium thin round shaped rotti using any flat hard material as shown in the picture below. Make sure that the rotti does not contain any holes in it.

Heat the Tava(Made using clay) and place the rotti along with both the banana leaves. Cook both sides of rotti by frequently alternating the sides.

After 2-3 mins remove the banana leaves and cook both the sides of the rotti as shown in the picture below.

Once it starts puffing up, remove the rotti from the Tava and place it over the charcoal or high gas flame as shown in the picture below.

Serve hot along with any curry. The above mentioned ingredients will serve around 20 Rottis. I tried this recipe from FOODIE group from FB. Thanks Laasya Kishan Gowda for the recipe.

Oats Upma(Uppittu)

Ingredients:
2 cups of Oats
1 large Capsicum
1 large Onion
25 Beans
1/4 cup grated Coconut
2 - 3 Green Chillies
1 - 2 strands of Curry leaves
5 - 6 strands of Coriander leaves
Salt to taste
1/2 tsp Mustard seeds
1 tsp Bengal Gram seeds
1/2 tsp Black Gram seeds
5 - 6 tsp Oil
2 cups of Water

Recipe:
Put oats in a thick bottomed vessel and fry it for around 4-5 mins in medium flame until it turns golden in colour.

Chop beans and coriander leaves into small pieces as shown in the picture below. Chop onion and capsicum into medium sized thin pieces as shown in the picture below. Cut green chillies into two halves.

Put mustard seeds, black gram seeds, bengal gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, green chillies, onion, salt and saute them for about 2-3 mins. Add chopped beans and saute them for about 4-5 mins in medium flame. Add chopped capsicum, saute and cook them for about 5-6 mins.

Add fried oats and mix.

Add 2 cups of water and cook them in low flame by covering a lid until all the water content gets evaporated. Keep stirring the Uppittu once in 2 mins.

Add chopped coriander leaves and mix well. Keep the Uppittu in low flame for about 2-3 mins.

Mix well and serve hot. The above mentioned ingredients will serve 2-3 plates of Uppittu.

Corn Flakes Unde(Laddu)

Ingredients:
2 cups raw Corn Flakes or 5 cups of mashed fried Corn Flakes
1/2 cup Sesame seeds / Bili Ellu
2 cups broken Peanuts / Shenga / Nelakadle
2.5 cups Chikki Jaggary / Antu Bella
5 - 6 Cardamoms / Elakki / Elachi
1 Tbs Ghee
2 tsp Water

Recipe:

Keep oil in a thick bottomed vessel and heat. Fry the raw cornflakes in hot oil. Take them from the oil and put them in a tissue paper to absorb the oil content.



Dry roast the peanuts in a pan or microwave and keep them aside for about 20-30 mins. Remove the outer cover of peanuts and mash them as shown in the picture below. Mash the fried corn flakes as shown in the picture below. Put sesame seeds in a pan and fry them for around 4-5 mins in medium flame until they start spluttering.

Put 2 tsp of water and jaggary in a thick bottomed vessel and heat in low flame.

Keep stirring in low flame until the syrup is thick and sticky.

Add corn flakes, peanuts, sesame seeds, mashed cardamom seeds to the same vessel, mix it properly and transfer it to one plate.

Apply some ghee/rice flour to your palms and make small balls from the mixture. Once it is cooled to room temperature store it in an airtight container.

Mixed Grain Masala Vada

 Ingredients:
1 cup Bengal Gram seeds / Channa dal / Kadle bele
3/4 cup Green Peas
1 cup fresh Flat Beans/ Avarekalu
1 large Onion
1/2 bunch of Dill leaves / Sabbasige Soppu
7 - 8 Green Chillies
1/2 inch sized Ginger
4 - 5 strands of Curry leaves
10 - 12 Coriander leaves
Salt to taste
Oil

Recipe:
Soak bengal gram seeds, green peas in water for about 5-6 hrs.  Grind green chillies, ginger, curry leaves into smooth paste. Grind soaked bengal gram seeds, green peas, flat beans coarsely without adding any water.

Chop onion, coriander leaves, dill leaves into small pieces as shown in the picture below.

Add chopped ingredients to the Vada batter and mix well.

Make lemon sized ball from the mixture and pat it on plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted Vada in oil and deep fry until it turns golden in colour.

Serve hot along with chutney or tomato ketchup.