the journey continues…

I tried this Rumali Roti after watching the video from http://vahrehvah.com/.It takes time but rotis would be really soft (without cooking soda).

Ingredients:
Wheat flour – 1 cup
All purpose flour – 1 cup
Oil – 3 tsp
Milk – 1/2 cup
Salt – to taste
Water

Mix all the ingredients together and make a soft dough. Keep aside for 1 hour.

Knead the dough and make 2 balls of same size.Roll out each portion in to small rotis.You can use wheat flour for rolling.Spread butter/oil on one side of the 2 flattened portions.Put them one on the other and make a single roti.Again roll it in to a very thin layered roti.
Heat the tava for 5-6 minutes.Bake it on tawa for 2 minutes.After baking you should be able to tear in to 2 thin layered rotis and fold it in a handkerchief pattern.

Onion Chutney
Onions – 1 ( medium size,chopped)
Grated Coconut – 1/4 cup
Chana dal – 5 tsp
Green Chillies – 3-4
Oil – 2 tsp
Mustard – 1 tsp
Urad Dal – 1 tsp
Fenugreek seeds – 1/2 tsp
Hing – a pinch
Tamarind (dry) – small piece
Jaggery – small piece
Corriander leaves(Cilantro) – 10 leaves (Should not add more as it will change the taste)
Salt – to taste

For seasoning
Oil – 1tsp
Mustard seeds -1 tsp
Urad dal – 1 tsp
Curry leaves – 4-5

In a pan heat the oil.add 1 tsp of urad dal,fenugreek seeds, 1 tsp of mustrad, green chilliies,grated coconut and onions.Fry for 2 minutes.Add the tamarind,jaggery, hing and grind it to a fine paste.
Do the seasoning with urad dal , mustard seeds and curryleaves in a tsp of oil.

Coconut(Green Chilly) Chutney
Grated Coconut – 1 cup
Green Chillies – 3-4
Oil – 2 tsp
Mustard – 1 tsp
Urad Dal – 1 tsp
Fenugreek seeds – 1/2 tsp
Hing – a pinch
Tamarind (dry) – small piece
Jaggery – small piece
Ginger – small piece
Salt – to taste

For seasoning
Oil – 1tsp
Mustard seeds -1 tsp
Urad dal – 1 tsp
Curry leaves – 4-5

In a pan heat the oil.add 1 tsp of urad dal,fenugreek seeds, 1 tsp of mustrad, green chilliies and grated coconut.Fry for a minute.Add the tamarind,jaggery, hing and grind it to a fine paste.Do the seasoning with the other tsp of urad dal , mustard seeds and curryleaves in a tsp of oil.

Garlic Chutney
Grated Coconut – 1 cup
Garlic – 4-5
Chana Daal – 1/2 cup
Green Chillies – 3-4
Oil – 2 tsp
Salt – to taste

For seasoning
Oil – 1tsp
Mustard seeds -1 tsp
Urad dal – 1 tsp
Curry leaves – 4-5

Grind all the ingredients to a smooth paste and do a seasoning with curryleaves and mustard.

Red Chilly Chutney
Ingredients :
Dry Red Chillies – 4-5
Grated coconut – 1/2 cup
Corriander seeds – 1/4 cup
Urad dal – 2 tsp
Mustard seeds – 2 tsp
Dry Tamarind – small piece
Jaggery – small piece
Salt – to taste
Oil

Seasoning:
Oil
Mustard
Curry leaves

Heat oil in a pan.Add red chillies,corriander seeds,urad dal,mustard seeds and fry for 2 minutes.Add the grated coconut.Keep it aside for a 2 minutes to cool.Then add tamarind,jaggery and salt.Grind it to a smooth paste.
Do the seasoning with mustard and curry leaves.

Tips : Heating the grated coconut before grinding keeps it fresh for longer time.
Jaggery is source of iron.Its a good practice to use jaggery while cooking which adds taste also.

Gund Pongal/Gunta Pongalu is a telugu word.Gunta/Gund means round shape so the name is Gund Pongal.
This is a popular breakfast in South India.In TamilNadu they will call it as Paniyaram.
You need to have a separate pan, Paniyaram Pan (as they call it in stores) for preparing this.


Ingredients :
Rice -1 cup
Chana Daal – 1/4 cup
Urad Daal – 1/4 cup
Moong Daal – 1/4 cup
Toor Daal – 1/4 cup
Salt – to taste
Onions – 1 (finely chopped) [optional]
Jeera – 4 tsp [optional]
Corriander leaves – 1/2 cup ( finely chopped) [optional]
Green chillies – 4-5 ( chopped) [optional]

Soak all the dals with rice in a bowl for about 5-6 hours and grind it to batter like dosa batter.
Keep it for about 7 hours/overnight for fermentation.
Next day add onion,chillies,jeera,cilantro and salt.Pour it in to Paniyaram Pan and cover with lid.
Let it turn golden brown and serve with chutney.

I have few recipes for chutneys that you can prepare without using coconut.
Tomato Chutney
I got this recipe from mom-in-law which is easy and goes well with Idly/Dosa.
Ingredients:
Tomatoes : 3 (chopped)
Onion : 1/2 ( chopped)
Curry leaves
Turmeric powder : a pinch
Mustard seeds : 1 spoon
Urad dal : 1/2 spoon
Oil
Tomato chutney powder :
Mustard seeds – 2tsp
Fenugreek Seeds (Methi) – 1 tsp
Hing – 1/2 tsp
Dry Red Chillies – 7-8
Dry roast all the above and make a fine powder.You can store this powder and use it every time when you make Tomato chutney.

Heat oil in a pan.Add turmeric power,mustard.When mustards start to splutter add curry leaves,onions.Fry onions till it turns brown.Add chopped tomatoes,fry for 2 minutes and tomato chutney powder.Add salt and let it boil to become a good gravy.It goes well with idly and dosa.

Tomato ,Onion and Pudina Chutney
Tomatoes : 3 (chopped)
Onion : 1/2 ( chopped)
Pudina/Mint leaves : 1/2 cup
Red Chillies – 2-3
Curry leaves
Turmeric powder : a pinch
Mustard seeds : 1 spoon
Urad dal : 1/2 spoon
Oil

For seasoning:
Oil
Mustard
Curry leaves

Heat oil in a pan.Add turmeric power,mustard,red chillies.When mustards start to splutter add onions.Fry for a minute.Add tomatoes and Pudina/Mint leaves.Fry for 2 minutes.Add salt.
Grind all in to a fine paste using mixer.Saute it using mustard and curry leaves.

Tomato – Brinjol Chutney
Tomatoes : 3 (chopped)
Brinjols : small 3 (chopped)
Onion : 1/2 ( chopped)
Curry leaves
Turmeric powder : a pinch
Mustard seeds : 1 spoon
Urad dal : 1/2 spoon
Oil

For seasoning:
Oil
Mustard Seeds
Curry leaves

Heat oil in a pan.Add turmeric power,mustard,red chillies.When mustards start to splutter add onions and brinjols.Fry till the brinjols become soft.Add tomatoes.Fry for 2 minutes.Add salt and little water.Boil it for 10-15 minutes till it becomes soft.Grind all in to a paste using mixer.The paste should not be too fine so grind it for one round in mixer.Saute it using mustard and curry leaves.

Tips: Tomatoes should be juicy and tangy for better taste.