Uddina Nippattu

Ingredients:
1 cup Rice flour / Akki hudi
1/2 cup Roasted Black gram seeds powder / Hurida Uddina hudi
2 tsp Dalia Split / Putani
10 - 15 Curry leaves
1  tsp Chilly powder
Pinch of Asafotida powder
1 tsp Butter
Salt to taste
Oil

Recipe:
Roasted Black gram seed powder Recipe:
Take around 3/4 cup of black gram seeds in a pan and fry it in a microwave or stove until it gives nice aroma by without adding any oil.

Once it is cooled, make smooth powder by grinding it in a mixer as shown in the picture below.

Uddina Nippattu Recipe:
Add rice flour, salt, chilly powder, roasted black gram seeds powder, asafotida powder, butter, dalia split in a vessel. Microwave the curry leaves for few seconds, crush it and add it to the same vessel and mix all the ingredients. Add sufficient amount of water and kneed the dough.

Put 1 tsp oil on a clean plastic sheet and spread it over the plastic sheet. Make grape sized ball from the dough and pat it on plastic sheet as shown in the picture below.

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

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Hesaru Kaalu Usli

Ingredients:

1 cup Green gram seeds / Hesaru Kaalu

1 small Onion

1-2 Green Chillies

3-4 strands of Coriander leaves

Salt to taste

Pinch of Chilly powder

Small grape sized Jaggary

3-4 tsp grated Coconut

4-5 Curry leaves

1/4 tsp Mustard seeds

1/2 tsp Black gram seeds

2-3 tsp oil

Recipe:

Soak green gram seeds in water for about 8-10 hrs. Cook soaked green gram seeds by adding salt, chilly powder,  jaggary and little amount of water in a pressure cooker.(1 whistle). Once the pressure goes off, drain the extra water content if exists. 

Chop onion into medium sized thin pieces. Chop coriander leaves into small pieces. Cut green chilly into medium sized pieces as shown in the picture below.

Add mustard seeds, blackgram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies and onion. Fry them for around 4-5 minutes, until onion turns golden in color. Add cooked green gram seeds, grated coconut and mix them well. Keep the usli in low flame for about 2-3 minutes.

Garnish with chopped coriander leaves and serve hot.