Bonda

Ingredients

Dosa batter (grinded as paste) - 1 cup
Onions- few(cut)
Green chillies - few
Semolina -1 tbsp
Salt -as needed
Oil- enough to fry the bondas

Method

• Mix all the above contents as shown below

• If the batter becomes loose in consistency, bieng difficult to make rolls and fry in oil, add some all purpose flour (maida).
• After mixing all the ingredients, add salt. 
• Take a frying pan, heat oil.
• Once the oil gets hot, release the dough as balls into the oil
• Fry on medium flame...Bondas are ready..

Serving options
Goes well with peanut chutney or ginger chutney..

Pesarattu

Ingredients

Moong dal(green) - 1.75 cups
Rice - 1/4th cup
Salt, Oil- as needed


Method

• Wash moong dal and rice. Soak them for 3-4 hours.
• Grind them to a consistency equal to dosa batter.
• Add salt..mix well. Now batter is ready for pesarattu.
• Take  a nonstick tawa.. heat it.
• Spill water to see if the tawa is hot enough (water evaporates once it is hot).
• Now take some batter and spoon it out and swirl around on the pan into a round and thin disc.
• Sprinkle few drops of oil or add oil around the periphery of the pesarattu.
• Allow it to cook and turn around, let that side be slightly cooked.
• Pesarattu is ready...

Serving options
Goes well with Ginger chutney.
Pesarattu-upma is another combination popular in andhra..which can be combined with peanut chutney and sambar.

Idly Upma

Ingredients
Ravva Idlis - 7
Onions - few cut into pieces
Green Chillis - 2, sliced
Tomato - 1/2 of a medium sized, cut into pieces
Mint leaves/powder - few or 1/2tsp
Peanuts - few
Oil - 1 tbsp
Salt - as needed

How to

• Split the idlis with hand as shown below

• Take a kadai, add oil and heat it. Add seasoning stuff fry them. Add peanuts and fry them.
• Now add cut onions, chillies. After they are fried add cut tomatoes and mint powder and allow them to cook for 90 secs.
• Now add the ravva of idlis, salt and mix them. Allow 3-5 minutes for ravva to absorb flavor from oil.
• Idli upma is ready...

Note: I added mint powder to eliminate the smell of idli's and to get some flavor (the fermented smell), otherwise its optional.

Serving options: Goes well with any chutney such as palli chutney..

Pappu Garalu/Vadai

Ingredients 

Minapappu/Urad Dal - 1/4 cup
Shanaga pappu/ Chana Dal - 3/4 cup
Maisur pappu /Masoor Dal - 1/8 cup
Kandi pappu/ Toor Dal - 1 cup
Green chillis - few
Salt, Oil - as needed

Preparation time - 1 hr

Method

• Wash four types of dals listed above, and soak in water for 30 mins.
• Grind them into a fine and thick paste by straining the excess soaked water.
• Take a deep pan, add enough oil to fry the garalu. Let that be heated.
• Now take some dough, roll into a ball. Take a plastic sheet, spread some oil.
• take the ball of dough on to the plastic sheet and press using fingers and make it as shown in the picture.
• Now release the pressed gara from plastic sheet into the pan with heated oil.
• Fry them until they are completely cooked inside.
• Pappu Garalu/Vadai is ready..goes very well with Coconut chutney.

Atukula Upma/Poha/Flattened Rice Upma

Ingredients

Atukulu/Aval//Poha - 4 cups
Tomatoes -2, cut into pieces
Peanuts - few
Onions - 1/2 medium sized, chopped
Green chillis, salt, turmeric powder - as needed
Lemon juice- 1tbsp
Sugar - 1/4 tsp

Preparation time : 15 mins

Method

• Wet Atukulu/Aval with water, keep aside.
• In a tawa, add oil, onions, chillis and fry them.
• Add tomatoes, turmeric powder, sugar and lemon juice. Allow the contents to boil until tomatoes turn soft.Add salt and mix well.
• Add wetted poha, mix the contents well and allow to cook for 5 mins.
• Poha is ready..garnish it with cilantro!