Crispy Aloo Pakoda

Ingredients:

1 medium sized Potato/Aloo

1 medium sized Onion

4 tsp Rice flour/Akki hudi

4 tsp Bengalgram flour/Besan flour/Kadle hudi

10-15 green Peas

2-3 Coriander leaves

Pinch of Asafotida powder/Hingu

Salt to taste

Pinch of Cumin seed powder/Jeera powder

1/2 tsp Chilly powder

Oil

Recipe:

Cook potato in a pressure cooker. Once the pressure goes off, remove the outer cover of potato, smash it and put it in a vessel. Chop onion into medium sized thin pieces and put it in the same vessel. Add green peas and chopped coriander leaves also.

Add rice flour, bengalgram flour, asafotida powder, salt, chilly powder, cumin seed powder to the same vessel. Mix it well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottommed vessel and heat it. Take little amount of prepared batter and put it to oil. Fry both the sides of alu pakoda untill it turns to golden in color. Serve hot along with tomato ketchup or any chutney.

Palak Dose / Spinach Dosa

Ingredients:

1 cup White Rice

1/4 cup Boiled Rice/Brown Rice/Kuchulakki

1/4 Cup Grated Coconut

1- 1 1/2 cup finely chopped Spinach leaves / Palak soppu

Salt to taste

7-8 Coriander seeds

5-6 Curry leaves

3-4 Red Chillies

1 medium sized Onion

Pinch of Asafotida powder

Oil/Ghee

Recipe:

Soak white rice and boiled rice together in water for about 6-7 hrs. Wash the soaked rice 2-3 times and keep it aside.

Grind soaked rice along with red chillies, grated coconut, salt, curry leaves, coriander seeds, onion and asafotida powder to smooth paste by adding sufficient amount of water.(Consistency of the batter should be like that of milkshake) Put little bit of chopped spinach leaves to the mixer and grind it for 1 min.

Add remaining finely chopped spinach leaves to the vessel containing rice batter.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1 min.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve 8-10 spinach dosas.