Pesarattu upma

By : santhi gudipati a very famous item from andhra very yummy just try it once .  

Ingredients:
for dosa :
whole moong dal 1glass
rice 3 spoons
green chillies 8
ginger 3" inches
salt to taste
jeera
for upma:
semolina or bombay ravva 1glass
chana dal 1tsp
urid dal 1tsp
mustard seeds 1/2 tsp
curry leaves ,green chillies 2no.s
 

Process:
preparation of dosa :
first soak whole moong dal and raw rice together for 5hrs.
then grind the soaked dal and rice add green chillies and
ginger also.not too soft .then add salt to taste and jeera .now heat the pan and add 1sp oil or ghee
then
spread the dosa batter on pan like dosa .add 1sp oil
when the ends turn brown color spread upma on dosa
then take dosa from pan . serve it with coconut chutney or ginger chutney.

preparation of upma:
take a pan and heat it then pour 2tsp oil and chana dal and urid dal and mustard seeds fryit when
it turn light brown color add curry leaves and green chillies after that
pour 2glass water and salt to taste .when the water starts
boiling then add semolina and mix it well. when the semolina coming bubbles then switch off the
stove.
apply on dosa like masala .
serve it with coconut chutney or ginger chutney.
rawa idli
By : naga prasanna it it very tasty and easy to make  

Ingredients:
1. 1cup sujirawa
2. 1cup curd
3. 1small carrot
4. 2sp chana dal
5. 2sp moong dal
6. cashew nuts
7. coconut crush
8. salt
9. coriandor leaves
10. a pinch of baking soda  

Process:
1. First grate the carrot and keep aside
2. soak the chanadal and moong dal in water for 15 minutes
3. Mix the sujirawa,curd,chana dal, moong dal,grated carrot
and a pinch of baking soda, leave ten minutes.
4. put this mix in idli plates and cook this in steam for
10 minutes.
5. Finally garnish this idly with cashewnut,coconut crush,
grated carrot and coriandor. Now it is ready to serve

2. mangalore bonda
3. By : cherukuri agood snake...  
4. Ingredients:
5. uard dall-2cups
green chillis-5
asafoetida-apinch[hingor inguva]
coconut peaces-1/4cup
whole black pepper-1tesp
rice flour-1teasp
curry leaves-afew
salt to taste
oil for fry ing.  
6. Process:
7. 1.wash and souk uard dall for 2-3 hours and griend with asafoetida and salt in to asmooth
paste[dont add water alot you can use a little]
2.mix all other ingredients to the paste and make alemon siged balls and deep fry in hot
oiltill golden in colour in alow flame.
serve hot with coconut chutney or onion chutney.

8. brinjal pulusu
9. By : chlakshmi we can take this brinjal sambar along with rice.  
10. Ingredients:
11. brinjal;250gms{small size},onion:1 big size,til ,seeds:50gms,tamrind juice:one cup{one
big lemon size tamrind extract },redchilli powder:1tb spoon,turmeric powder:pinch,green
chillies:4,garlic cloves :8,rice flour:1tspoon, for seasoning;mustard
seeds,blackgram,jeera,hing,currry leaves and red chillies.  
12. Process:
13. First we have to grind tilseeds,mustard seeds,rice flour andtwo green chillies and put
aside. again we have to grind onions and chillie powder with salt.put the two grinded
pastes aside.now put a vessel on slow flame and pour the brinjal pieces along with
tamrind juice,Salt and jaggary{optional},.Allow to boil.while boiling add the grinded
onion paste,after that u add grinded tilseed paste by stirring thoroughly.now put turmeric
powder,greenchillies and garlic cloves.allow to boil for 5minutes.Finally u put seasoning
put off the flame.