Ingredients

• 1 cup Dosa batter
• 1 cup grated beetroot
• 1 cup finely chopped tomatoes
• 1 cup finely chopped onion
• 1 cup finely grated carrot
• 1 tsp chaat masala powder
• 1 cup coconut chutney
• Water as required
• Salt to taste
• Oil or Ghee or butter as required

Instructions

• The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
• Heat oil in a non-stick pan and pour one ladleful of batter.
• Immediately spread the batter with the back of the spoon in circular motion to a thin round and cook for 40-50 seconds.
• Place grated carrots.

• Pour 1 tsp coconut chutney on it.

• Add onions.

• Add tomatoes.

• Add chaat masala.

• And later beetroot.

• Pour a tsp. of butter, ghee or oil over it.

• Mash them gently.

• Remove with spatula when crisp.
• You can have them hot with chutney of your choice.

CCD wali cappuccino

Garma garam chai

Green Tea

Thai Teapot

Sending this to Susan's Black and White Wednesday. 

Ingredients

• Colocasia(Taro Leaves or Elephant ears)
• 2 cups, gram flour(besan) 
• 2 tsp jaggery (or even sugar cab be used)
• 2 tsp curd (or lemon juice or tamarind pulp)
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/4 tsp hing
• 1 tbsp sesame seeds (til)
• 1 tsp amchur powder
• Water as required
• Salt to taste
• Oil to deep fry

Instructions

• Mix gram flour, jaggery (chopped finely), curd, red chilli powder, turmeric powder, hing, sesame seeds, amchur powder and salt to taste. Mix all the ingredients along with water to make semi-thick paste nor too thick nor too thin.




Instead of jaggery i have used sugar






Instead of curd i have used lemon juice


• Wash and trim the stems off of the leaves. Remove a thin layer off the central rib of the leaves to make them more pliable for rolling.
• Place a leaf with the lighter green side up and apply the gram flour paste evenly.  Place 4 - 5 leaves, applying paste in a similar way.  Fold the leaves together from all the 4 sides and form a roll.  




• Steam these rolls for about 12 - 15 minutes.  





• After the rolls cool, cut the rolls into medium slices and take some oil in pan (2 tbsp), add some sesame seeds (Til), add above cut wadis (from rolls) into oil and cook. Shallow fry them. Garnish with grated coconut.


• We can also deep fry these wadis in oil.

• Alu wadi is ready to eat now!!

Meethe gud main mul gaya til,
Udi patang aur khil gaya dil,
Har pal sukh aur hardin shanti
aap ke liye Happy Makar Sankranti and Pongal to everyone :) 

Ingredients

• 1 cup white sesame seeds (til)
• 1 cup roasted and peeled peanuts
• 1 cup jaggery (gud)
• 1 tsp ghee

Instructions

• Roast sesame seeds on a medium flame till they start popping and nice aroma comes out of them. Take them off the heat.

• In a pan add ghee and heat jaggery but keep the heat on medium because jaggery gets burnt very easily.

• To check jaggery consistencies take little water in a plate and add a drop of the jaggery in it. The jaggery should sit like a drop without getting diluted.
  Now add the sesame seeds and peanuts. Mix well. Take off the heat, and mix again before it gets harden.
• Once the mixture is cooled, you cannot make the laddoos, so you need to work fast while it is still hot. Be careful not to burn your hands (the mixture at this stage is hot).
• Apply some ghee to your palms and make small balls of the mixture.

• If the mixture cools off fast, then, heat it again for sometime till it melts and follows the above mentioned procedure.
  If you cannot manage to make the laddoos, due to lack of time or patience, just spread the mixture on a plate greased with ghee, then cut them into desired shapes.