Chapati vagarne / Upma

Ingredients:
Chapati / roti: 4-5
Onions: 1 medium sized finely chopped
Green chillies: 4-5
Green peas: a hand full(optional)
Lemon juice: 3tbs
Mustar seeds: 1/2tbs
Cumin seeds: 1tbs
Urad dal: 1/2tbs
Turmeric powder: 1/2tbs
Ginger-garlic paste: 1/2tbs
Oil for seasoning
Coriander leaves: 2 strings


Method:

• Take the chapatis/rotis n cut them into fine pieces or coarsely grind them. Wet the pieces with 1/2 cup of water, just to moist it.
• Heat 3 tbs of oil in a pan, temper with mustard seeds n when it starts to splutter add urad dal, cumin seeds saute well. When they start to splutter add green chillies, curry leaves, chopped onions n season with salt as per ur taste, when the onions are fried add the green peas, mix them well n add turmeric powder along with the ginger-garlic paste.
• Let it to cook for 3-4 minn then remove the seasoning from heat n mix with the chapati pieces.
• Add lemon juice n garnish with coriander. 

Serve it hot with yogurt. The left over chapatis or rotis can be turned into delicious Vagarne/upma!!!

Paddu / Gundponglu

Ingredients:

Rice: 3 cups
Uddina bele/Urad dal/Deskinned black lentils: 1 cup
Menthe kaalu/ Fenugreek seeds: 1tbs
Kadlebele/Split chickpeas/Channa dal: 1tbs


Method:

• Soak all the above ingrediants for 5 hrs, then grind it.
• Add salt n soda to the batter.
• Pour the batter in a air tight container n set it to ferment for overnight.
• The batter should not be very thick but little bit watery consistency.
• Heat the paddu tava n pour 2-3 drops of oil in each depression n then pour the batter in each of them n cook for 2-3 min .
• Turn them using a spoon/fork or with the stick given with the paddu tava n cook them for another 2 min untill they turn golden brown.
• Remove them from tava n serve them hot with spicy coconut or ground nut chutney.

Note: You can even make a Onion paddus by adding finely chopped onions either raw ones or bit fried in oil, finely chopped green chillies, fresh corriander ,fresh curry leaves and soaked channa dal/kadlebele(optional). Channa dal can be soaked for an hour before u start preparing paddus.