METHI PALAK CHAPATI

Ingredients:
Chopped Menthe soppu & Palak - 2 Cups
Green Chilli - 1
Ajwain/Carom seeds - 1/2 tsp [Optional]
Salt - 1 tsp
Sugar - 1/2 tsp
Curd - 2 Tbsp
Wheat Flour - 3 Cups

Method Of Preparation:
Wash Methi & Palak leaves well. Finely chop them.
Note: We can add leaves directly and make the dough. I pre-cooked them.
Add leaves and green chilli in a vessel. Do not add water. Close the lid and cook for 5 minutes.
Let it cool. Once cool, grind along with sugar, salt, ajwain and curd to a paste. Add water if required.
Take wheat flour in a mixing bowl and make a dough with the paste. Keep aside for 5 minutes.
Make small balls and make chapatis the usual way.
Note: Take a ball and roll it to make a medium circle. Apply ghee on the rolled circle and fold it in half. Fold it again to make a triangle. Now, roll it to make parathas. Apply ghee/butter while frying.

I served along with Pav-Bhaji style curry.

RAGI ROTTI/FINGER MILLET ROTTI

Ingredients:
Ragi Flour - 1 Cup + 1/2 cup for dusting and kneading.
Salt - 1/4 tsp
Water - 1 Cup
Oil - 1 Tbsp
Note: Refer to preparation of Jolada rotti

Method of Preparation:
Heat water in a vessel. When hot, add 1/4 Cup of  flour, 1/2 tsp oil and salt. Mix well.
Keep stirring. When it starts to thicken, add remaining flour and mix. Keep stirring for a minute.
Close the lid and let it cook for 5 minutes. Remove from the stove.
Let it cool for 15 mins. When its warm enough to handle, knead the dough. Use extra flour if required. Take a small ball, roll on a plastic sheet using little oil. Cook well on both sides on a hot tawa.    

JOLADA/JOWAR ROTTI

Ingredients:- Makes around 6 rottis
Jowar Flour - 1 1/4 Cup + 1/4 Cup for dusting
Water - 1.5 Cups
Salt - 1/2 tsp
Oil/Ghee - 1/2 tsp

Method Of Preparation:
Heat 1 1/2 Cups of water in a vessel. Do not use non-stick as it involves lot of stirring. Add salt and oil/ghee. When its hot, [not boiling] add 1/4 cup flour and mix making sure there are no lumps. 

Keep stirring. In about 2-3 minutes it will start to thicken.

Reduce the flame to medium. Add remaining flour.  

Mix well.  Close the lid and let it cook on medium heat for 5 minutes.

Switch off and transfer the contents to a mixing bowl.

Note: You can add 1/4 cup water to the vessel if the dough is stuck at the bottom. By the time dough is warm enough to handle this would soften the mass at the bottom. Transfer that as well. 

Knead the mix for 5 minutes. Add more flour if the dough feels soft and knead well.

Make balls of the dough and knead each of them for at least 30 seconds before rolling. 

Take a ball and flatten it on the rolling stone. Use flour. 

The dough will be very soft. Roll on the sides very lightly and make a rotti. 

Note: If you find it difficult to roll using flour then roll it on a plastic sheet using oil. 

Heat a tawa on high heat. Place the rotti. Let it cook for 2-3 minutes.

Take some water in a bowl. Take a tissue or a cloth. Dip the cloth in the water and brush on the uncooked side of the rotti. Let it dry for 30 seconds and then turn the rotti around.

Cook rotti well for another 2 minutes. 

Serve hot with any sabji. This goes very well with Ennegayi/Stuffed Brinjal curry.

I served along with hulisoppu/mixed-lentil-beans-curry and javalikayi/cluster beans fry

MASALA DOSA

Ingredients:
Soak:
Sona Masoori Rice - 2 Cups
Urad Dal - 1/2 cup
Chana dal - 1/4 cup
Fenugreek seeds/Menthe - 1 tsp
Toor Dal - 1 Tbsp [Optional]
grind with
Cooked Rice or Poha/avalakki or Bhel/mandakki - 1/2 cup

Salt - 1 tsp
Sugar - 1/2 tsp

Method of Preparation:
Wash and soak rice, urad dal, chana dal, toor dal & fenugreek seeds overnight.

Note: If using avalakki or mandakki soak them for 10 minutes before grinding. Adding cooked rice or poha makes dosas soft and aids in fermentation. 

Grind everything along with cooked rice or soaked Poha/Bhel using enough water to a paste. The consistency of the batter should be of milk shake.

Keep the batter in an air tight container for fermentation.
Note: In winter, you can pre-heat the oven to 200-250F and switch off. Place the vessel. And once its cold, repeat the process.  I grind the batter by 10 AM - 12PM and it will be done for next day's breakfast.
In summers, soak by morning, grind in the evening/night and it should it be fermented by next morning.

Add sugar and salt to the fermented batter and mix well.

Heat a tawa. When its hot, sprinkle water. Wipe the pan with onion or tissue with little oil.
Take a ladle full of batter and drop it on the center of the tawa. Start making a circle by moving the laddle in circular motion. For soft dosas, use little more batter and make a smaller circle. For crispy ones, make a bigger circle.

Smear with butter, ghee or oil if required. Close with a lid. After a minute remove the lid.
Turn the dosa around and cook for a minute.

Serve with potato/aloogadde palya and coconut chutney.

MIX FLOUR ROTI

Ingredients:
Corn Flour - 1/2 Cup
Whole Wheat Flour - 1/2 Cup
Rice Flour - 1 Tbsp
Rava - 1/4 Cup
Salt - 1/2 tsp
Ajwain/Carom seeds - 1/4 tsp
Note: You can substitute or add any flour.

Method Of Preparation:
Mix all the flours together. Add salt and crushed Ajwain.

Add water slowly and make a pliable dough.

Let it rest for at least 15 minutes. Knead the dough for a minute. Make small balls.

Take a plastic sheet. Roll the ball into a circle.

Heat a tawa. Cook well on both sides. Apply little oil over the edges.

Serve along with any curry.