Showing posts with label WITH GARLIC AND SPICES. Show all posts
Showing posts with label WITH GARLIC AND SPICES. Show all posts

Thursday, September 23, 2010




Pesara pappu /moongdaal pulusu is a soft recipe which varies a little with kandipappu pulusu.It goes well during sunny weather or in summer times especially giving the body a cooling effect.


  • Pesara pappu/ moong daal - 1 cup

Wash well ,and cook into a paste form/daal
and keep it aside.
  • Tamarind juice 5 to 6 cups
Made from a big lime sized tamarind
or adjust according to your taste

  • Chopped onions 1 cup
  • Green chillies 6 to 8 nos
  • Garlic 4 to 5 pods(optional)
  • Salt


  • Oil 1to 2  tbsp
  • Mustard seeds half tsp
  • Methi seeds a pinch
  • Jeera 1 tsp
  • Red chillies 4 to5
  • Curry leaves
  • Kothmeer/corriander leaves


  • Place a pan on the stove and add oil to it 
  • After the oil is heated,now add seasoning materials except curry leaves and kothmeer. 
  • Afterthey splutter toss well,after they stop spluttering add chopped onion and garlic and saute well for a few minutes in low temp.
  • After the onion pieces turn to a little brown add tamarind juice, salt and curry leaves,green chilli slits and let them boil.
  • Meanwhile mash the cooked daal well and add into the boiling pulusu.
  • Finally add kothmeer leaves,and let it boil for more than 10 min/or until it is done in low temp.
  • Adjust salt,chillies and tamarind juice according to your taste. 
  • Switch it off and transfer into a serving bowl.
  • It tastes yummy with hot steamed rice with a dallop of ghee..

Tuesday, August 17, 2010


One meal soup ,here it is made with vegetables n daal,it gives the body its requirement of  vitamins and proteins. Any one can  prepare it  occasionally in the evenings and skip the dinner,and the taste is fine and good ..
Pesara pappu 2 tbsp
washed and kept aside
Chopped onion 2 tbsp
Water 2 cups
Each of the listed veg are to be
taken by 2 tbsp of each variety.
Leafy veg
Tomato 2 nos
Pepper 1/2 tsp
Lime juice 1 tsp
Vegetable stock 2 to 3 cups
Place a pressure cooker  on the stove,pour water and let it boil.
When it starts boiling add pesara pappu ,cabbage ,cauliflower,sprouts,peas,corn,carrot,leafy vegetables,
palak,thotakura,,tomatoes and pressure cook them for 5 to 6 whistles.
Switch off and let it cool.
After cooling open the pressure cooker and mash the vegetables,now add vegetable stock and pepper powder and salt.Let it boil.
If thickness is required add 1 tbsp of corn flour to 1/2 cup of water mix well,and add spoon by spoon slowly to the boiling soup.After boiling for 5 min switch off and serve.Now u can add vinegar 1 tsp or lime juice.
If children insists add tomato sauce 1 tsp  and a very little chilli sauce,to the soup and serve...

It includes dal and vegetables so healthy,add vegetables according to the availability of them in your home..And some people prefer the density of the soup to be more thick ,so remove half of the vegetables and make a paste by grinding them,then mix the paste in the soup before boiling.. The rest can be boiled along with the soup..One meal soup.,doesnt it sound like a one man show.
Place a pan on the stove add cabbage,cauliflower,tomatoes peas etc.any veg except bhendi and bitter gourd.After boiling add salt and boil for additional 5 min.Switch off.After cooling strain the vegetables boiled water and store in fridge.The water remains for 2 to 3 days ,thats all.This is referred as veg stock.

Monday, August 16, 2010



Ulli pulusu/onion pulusu,prepared by chopped onions,is a soft dish.
Chopped onions 1 cup
Tamarind juice
made with biglime sized and
4glasses of water
Jaggery or sugar 2 tbsp
Seasoning:mustard seeds,methi seeds
Each half spoon.
Red mirchi 3 nos
(made in to slits)
Green mirchi 3 to 4 nos
Curry leaves
For thickness:
2 tbsp rice flour or besan flour
Place a pan on the stove add seasoning to it.After they splutter,add chopped onions,green chillies and curry leaves and fry for 3 to 4 mins. Then add tamarind water,salt jaggery and boil it.The tamarind water should be boiled
for atleast 10 mins after boiling starts.Then see the onion pieces turn soft and transculent .Then add 2 tbsp of flour with 1/2 cup of water to the pulusu and let it boil in low flame for another 10 minutes.Switch it off..When there are no veggies  handy for pulusu i prepare this.This is a combination with Pattolli..


Atukulu/rice flakes , can also be prepared as tasty vadas or snacks, for tea time.
Its a very simple and easy proceedure can be prepared in 15 min..
Atukulu/rice flakes 2 cups
(soaked in water for 10 min,washed,and drained)
Boiled and mashed aloo- 1 cup
Bread slices 2 to 3 nos
(soaked and mashed )
Chopped onion 1 cup
Green chilli slits of 3 nos
Chilli powder 1/2 tsp
Dhaniya powder 1tsp
Ginger paste 1tsp
Corriander leaves chopped
Curry leaves chopped
Oil for deep frying
Place a pan on the stove and add oil .Mix all the above listed materials in to a dough,by adding  a very little water .Make small rounds and press them a little,deep fry them in the oil till brown..Serve hot.

Monday, August 9, 2010



Mashed aloo 1 cup
Chopped onion 1/2 cup
Green chilli slits of 3 nos
Curry leaves
Leafy veg chopped 2 tbsp
Boiled carrot 2 tbsp
Boiled peas 2 tbsp
Amchur 1 tsp
Chilli powder 1 tsp
Corn powder 2 tbsp
Ginger slits 1 tbsp
Dhania powder 1/2 tsp
Mix all these ingredients well,and add a little water if needed and mix the batter  like we mix for chhappathis.Make round balls and deep fry till brown.Safe and hygenic.Serve hot with tomato sauce..its yummy..
This dish is straight from my daughter Sris kitchen..

Saturday, August 7, 2010


Sweet Corn Hot And Sour Soup
There are many varieties in soups,one such variety is sweet corn soup.
Sweet corn 1/2 cup
Beans chopped 1/2 cup
Carrots chopped 1/2 cup
Green chillis pieces 2 tbsp
Ginger garlic paste 1/2 tsp
Ginger onion paste 1/2 tsp
Oil 2 tsp
Vinegar 1 tbsp
White pepper powder 1/2 tsp
Tomato sauce 1 tsp
Chilli sauce 1/2 tsp
Sugar 1/2 tsp
Thickening agent  2 tbsp corn flour
Water 4 cups
Place 6 cups of water in a bowl and add  chopped carrots,beans and corn and boil them till they are 3/4 th(4 cups)
Place a pan,add 2 tsp oil and add green chillies pieces,ginger garlic paste,and the boiled vegetable stock and boil.Now add vinegar,white pepper powder,salt,,tomato sauce,chilli sauce,ajinamoto,and sugar,let it be boiling..Meanwhile mix corn flour with half cup of water and add spoon by spoon to the boiling corn soup mixture slowly in a low flame..This thickens the corn soup..Serve hot..

Thursday, August 5, 2010



Rice 2 cups
Water 3 1/2 cups
Oil  4 tbsp
Chopped onion 1 cup
Aloo -carrot 1 cup together
Green peas 1/2 cup
Tomatoe chopped 1 no
Biryani leaf
Fried in the ghee and kept aside
Ajinamotto a pinch
Cloves and cinnamon  powder
1/2 tsp to 1 tsp
According to your choice
Green chilli slits  of 4 nos
Ginger garlic paste 1 tsp
First of all wash and cook rice in the ratio of 1:1 1/2 to  1: 1 3/4
And keep it aside to cool

Place a kadai on the stove add oil to it.After it is heated add chopped onions to it.Fry in low temp,after they turn transculent add all chopped veggies and saute well ..Add ginger garlic paste,biryani leaf,green chilli slits,and ajinamoto,and mix well.Saute well in low temp,so that the veggies should be  well cooked .Now add the cooked rice and mix well ..Lastly add masala powder,and give final touch in mixing  .Transfer in to a dish and garnish with onions biryani leaf and fried cashews....



Its called as pakodalu vesina majjiga pulusu,and its similar to punjabi khadi..Just have a look at the method of preperation..
Sour curds 2 cups
churned in to butter milk by adding 2 to  3 cups of water
Chilli powder 1 to 2 tsp
Haldhi 1/2 tsp
Amchur powder 1 tsp
Besan powder 3 tbsp
For seasoning:
Oil 1 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Redchilli 1 no .slits
Green chillies.3 nos.slits
Curry leaves
Ginger paste 1/4 tsp
Take buttermilk in a bowl,add salt,chilli powder,haldhi,amchur powder,mix well.Then add 3 tbsp of besan powder and mix thoroughly well.Place the bowl on the stove  in low flame..Next place a kadai on other stove add 1 tbsp oil to it.Next add mustard seeds,jeera,redchilli slits,after they pop well add green chilli slits,curry leaves ,and ginger paste.Saute well.After they are done,add the seasoning to the buttermilk mixture and boil in low flame,till it starts boiling.
When the boiling starts,add the fried pakodas..

For pakodas:
Besan powder 1 cup
Red chilli powder 1 tsp
Chopped corriander
Chopped onion
Ajvain or vamu 1/4 tsp
Ginger paste 1/2 tsp
Mix all these items into a paste adding water slowly.See that the consistancy
of the batter should be equal to bajjis batter.Then deep fry in the oil placing the batter with a spoon , as if we do for bajjis. Deep fry till brown and take off from the oil and place on a tissue paper.
Oil for deep fry
Now add the fried pakodas to the butter milk mixture and let it boil for 10 more mins in low flame..
Garnish with chopped corriander leaves..Tastes yummy with hot rice.

Tuesday, August 3, 2010


This dish is either called as american corn manchuria or corn pakoda.Agood starter,not much hot or spicy ,its liked by all..
American corn(frozen) 1 cup
Oil for deep frying
Besan powder 1 tbsp
Maidha 1 tbsp
Corn flour 1 to 2 tbsp
Red chilli powder 1 tsp
Eating soda a pinch
For manchuria:
Chopped garlic pieces 1 tsp
Chopped onion pieces 1/2 cup
Chopped capsicum 2 tbsp
Finely chopped ginger 1/2 tsp
Tomato sauce 1 tsp
Chilli sauce 1 tsp
Soya sauce 1 tsp
First of all place frozen american corn(which does not need cooking)
in a bowl.Add besan powder,maidha,and corn flour.Mix well.It will
need corn flour upto 2 tbsp for crispy ness.Then add redchilli powder ,salt and soda.Mix all these thoroughly well.Deep fry in a pan of oil,and remove
from the oil pan,after they turn brown.Keep it aside.
To prepare manchuria:
Place a pan on the stove,add 1 tbsp of oil,and after it is heated,add onion pieces.Saute well in a low fire.Next add chopped capsicum  pieces, and fry
it,then add salt.After it turns brown,add 1 tbsp tomato sauce,chilli and soya sauces each 1 tsp to 1 tbsp.Mix well and fry in low fire till the mixture gets a bit dry,lastly add deep fried american corn to it.Saute it in a low flame for 2 to 3 mins,then remove from fire,and serve in a serving bowl.
Here i added a handfull of green peas to the american corn,it makes no differance..
Garnish with onion rings or tastes yummy..

Sunday, August 1, 2010



There are many varieties we do with aloo,and here is one such variety without spices..


  • Aloo..2 cups

Boiled and mashed aloo

  • Onions 1 no chopped
  • 2 redchillies(onions +redchillies)

These two are  made into paste-1/2 cup

  • Tamarind paste-1 tsp

For seasoning:

  • Oil  3 tbsp
  • Urad dal 1/2 tsp
  • Channa daal 1/2 tsp
  • Red mirchi slits of 3 nos
  • Mustard 1/2 tsp
  • Green mirchi 2 nos
  • Curry leaves 
  • Haldhi a pinch


  • Place a pan on the stove,add 2 tbsp oil to it and let it heat.
  • After it is heated add mustard seeds,urad and channa daals, red chilli slits, and after they are popped add green chilli slitsand curry leaves.
  • Saute well,now add the redchilli onion mixture and fry for 3 to 4  mins, in low flame .
  • Now add the mashed aloo and mix well,lastly add 1 tsp tamarind paste(or make tamarind juice with 1/4 cup of water)and saute well..
  • It will take 3 to 5 mins time to cook and settle.Switch off the stove,

and serve hot with hot rice or rotis..

Thursday, July 29, 2010


Aakakarakaya /Taesel gourd, found in the months between july to november ,is a tasty vegetable,and is also called as Adavi kakarakaya in some places .We can make varieties with this veggie.Aakarakaya pulusu is one variety as such made in Andhra..
Aakakarakaya pieces 2 cups
Chopped in to large pieces
Onion pieces (chopped) 1 cup
Green chillie slits of-  6 to 8 nos
Tamarind juice 6 cups
Made with a big lime sized tamarind
Jaggery or salt 2 tbsp
Rice flour  2 to 3 tbsp
For tampering:
Oil 2 tbsp
Mustard seeds 1 tsp
Methi seeds a pinch
Red chilli slits of 4 nos
Place a kadai on the stove,add 2 tbsp of oil to it.
After the oil is heated add mustard seeds ,methi seeds,redchilli slits,and after they pop up ,add aakakarakaya pieces and onion pieces together and saute well..After they are fried to a little brown and onion pieces turn transculent,
then add the prepared tamarind juice in the same kadai. .Add
green chilli slits,jaggery or sugar,and let all the items boil together.After they are boiled add salt.Lastly add 1 cup of water to the rice flour,mix well without lumps,and add the water to the kadai..Let it boil in low flame for about 5 mins.It will bind and gives thickness to pulusu.Transfer into a serving bowl and serve hot..Ideal with hot rice with a dallop of ghee..

U can add jaggery or red or green chillies and salt as per ur taste..

Wednesday, July 28, 2010


For tomato bajji the recipe is the same as we do it for normal bajji.But instead of aratikaya or aloo slices i used the whole tomato .And moreover the batter we use for this tomato bajji should be thicker than we use for aratikaya bajji.
A  half tsp of chilli powder can be added to the batter.
Besan powder 1 cup
Rice flour 1/4 cup
redchilli powder 1 tsp
soda bi carb a pinch
Tomatoes should be firm and well washed
Mix all these materials in a bowl and add water in low quantities.The bajji batter should be thick just like idli batter.If reqd add 1 tbsp more,water.
Now place oil in a kadai for deep frying,after the oil gets hot, and ready for deep frying.Then dip tomatoes one by one in the batter,and place in the kadai of hot oil slowly.Deep fry till brown in med heat,and slowly place on a tissue paper.
After preparing tomato bajjis,let them cool a bit,and slowly cut into half with the ends intact,and slowly stuff chopped onion mixture.
For stuffing onion pieces ,chop finely onion into small pieces,add chilli powder,salt and lime juice and stuff it.

Tuesday, July 27, 2010


The easiest chhappathi ki sabji,which even children like to have with chhappathi or puri,is given here.
Besan powder 1/2 cup
Chopped aloo 2 nos
Chopped onion 1/2 cup
Oil 2 spoons
Mustard  seeds 1/2 tsp
Jeera 1/2 tsp
Red chilli 1
Green chilli 2 nos
Curry leaves
Haldhi a pinch
Place a pan on the stove ,add oil to it.
After heating,add mustard seeds and jeera,after spluttering add red and green chilli pieces ,curry leaves , then onion pieces ,lastly aloo pieces,saute it .
Now add water(1 cup),let it cook for 5 mins.
Then after 5 mins, add water (2  cups) to 1/2 cup besan powder,and  mix well.
Ilike the consistancy of the curry to be soft and loosen thats why i add 2 cups.
Then add the besan water to the aloo mixture and cook in low flame.
See that the bottom of the curry wont turn black,stir it for every 3 mins.
Like wise cook till the aloo piece is cooked.Lastly add salt.Transfer in to a serving bowl,and serve hot with rotis,phulkas or puris.
Children and even elders  like this as it is not spicy,and it is soft.

Monday, July 26, 2010



When cooked rice is left over,then u can plan this variety of dishes which is damn easier..And these pakodas are crispy and tasty ,no body can make it out that these are made with cooked rice until unless u tell them.

  • Cooked rice-1 cup
  • Besan powder-1 cup
  • Onion (chopped finely)1/2 cup
  • Ginger paste-1 tsp or ginger chopped pieces 1 tsp
  • Amchur 1 tsp
  • Salt
  • Chilli powder1 tsp
  • Garam masala powder 1/2 tsp
  • Haldhi
  • Corriander leaves a few
  • Green chilli 1/2 tsp small slits or paste
  • Aloo 1/2 cup mashed/Aloo 2 nos finely chopped
  • Oil for deep frying


  • Place all the materials in a bowl.
  • Mix well,if it is tight and not soft add a little a few tsp of water and mix well in to a paste.
  • Make rounds of medium size,and press a little with the fingers like wada.
  • Place in the oil and deep fry till brown.
  • Serve hot with ginger chutney or tomato sauce..

Saturday, July 24, 2010


Again this is a curry ideal for rotis and chhappathis.
Capsicum chopped pieces 1 cup
Aloo peeled and chopped into pieces1 cup
Tomato pieces 1 cup
Onion chopped pieces 1 cup
Dhania jeera powder 1 tsp
Red chilli powder 1 tsp
Green chilli 2 nos .slits.
Corn flour 2 tsp
Oil 2 tbsp
Mustard seeds 1/2 tsp
Channa & urad daals 1/2 tsp each
Jeera 1/4 th tsp
Red chilli .1 no. slits.
Place a pan on the stove add 2 tbsp oil,and after heating add channa,urad daals,mustard and jeera,redchilli slits and saute well.
Then add onion pieces fry till transculent next add chopped pieces of aloo, tomato,capsicum ,and cook in a low temp.If u want u can add 1/2 cup of water,and when it is half cooked add chilli and dhania jeera powder,and lastly salt.Finally add 2 tbsp of corn flour to which 1/2 cup of water is added,its used to bind well.Mix well,switch off after it is done.Garnish with kothmeer before serving with rotis or chhappathis...

Wednesday, July 21, 2010


Aratikaya bajji,is also a favourite snack of most of the people .It is a safe snack when prepared occassionally in home,which is liked by children very much..Moreover being a rainy season every body crave for some hot snack at tea time..

Besan flour 1 cup
Rice flour 2 tbsp
Eating soda a pinch
Aratikaya (round thin slices)
(Raw banana is peeled off and sliced
in to thin rounds as we do for chips)
Oil for deep frying
Mix besan powder along with rice flour ,salt and soda .Now pour water in the
mixture and mix well ,the batter should be thick in consistancy.
Place a pan with oil on the stove,and after the oil is heated,now dip the banana slices in the batter ,and place them in the hot oil one by one.At a time 6 to 8 bajjis can be fried depending on the size of the pan.Deep fry till brown colour and remove them and place on a tissue paper.
If u like u can eat away with some chutney or tomato sauce.Where as if u want to stuff onion just like the bajji in chat bhandars,then u can stuff in this manner.
For stuffing:
Finely chopped onion pieces 1 cup
Red chilli powder 1/4 th tsp
Lime juice 1 tsp
kothmeer a few leaves
Cut prepared bajji in to half(dont seperate it in to 2 halves)
Then stuff onion mixture in to it and place in a bowl.Like wise stuff  the onion mixture in to the bajjis and serve them..It will be as good as u found in chatbhandars..
This dish is straightly from my sister padmapriyas kitchen

Tuesday, July 20, 2010



Corn 1 cup
(mokka jonna ginjalu)
Chopped onion 1/2 cup
Green chilli & ginger paste  1tsp
Kothmeer chopped 2 tbsp
Curry leaves chopped 1 tbsp
Jeera 1/4 tsp
Redchilli powder 1/2 tsp
Dhania powder 1/2 tsp
Corn flour 1 tbsp
Oil for deep frying
Soak corn in hot water for 4 hrs.Then after 4 hrs wash well and grind it in to a coarse paste.Next add chopped onion,green chilli paste,salt,redchilli powder,chopped karvepaku and kothmeer,jeera dhania powder,and corn flour.Mix all the ingredients well.Add a little water and mix in to a dough.
Make small to med size rounds and press a little like wada.
Place a pan with oil,and after heating ,place 5 to 6 vadas at a time in the oil and deep fry till brown. Serve hot with any chutney or u can eat like them as it is.Wow..a nice aroma while eating..

Monday, July 19, 2010


Every one like this recipe much,in the evenings when we see near chatbhandars,they are overcrowded by people eating paani puris etc etc..I like the dish,but donno how safe is the paani he gives with the puris.Thanks all TV relaying stations who are relaying cookery related half an hour programmes ,relaying new varieties and various dishes by chefs,competitively..So this is the recipe i got it from the tv..Just try it,its yummy surely u will have a hygenical and safe paani puri at tea time..
Materials :

For puris:
1 cup maidha
3/4 cup upma ravva
oil 1 tsp
Add water and knead the dough as for we do for chhappathis and set aside..
For deep  frying puris Oil 200 gms

For paani:
1/2 litre filtered water
Tamarind- size of a big lime
Red chilli powder 1/2 to 3/4 tsp
Chaat masaala 1 tsp
Finely chopped onion 1/2 cup
Pepper powder 1/2 tsp
Jaggery or sugar
as per your sweetness
Mint,green chilli,corriander leaves paste 3/4 tbsp
to 1 tbsp
Finely chopped tomato1/2 cup

For curry:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Jeera 1/2 tsp
Boiled and mashed aloo 1/2 cup
Cooked green peas 1/2 cup
Dhania powder 1/2  tsp
Kothmeer finely chopped
Amchur powder 3/4 tsp
Garammasala powder 1/4 th tsp

Mix maidha,and upma ravva with salt and oil,add water and knead well as of puris and keep aside.

Then boil aloo and green peas,peel off aloo and keep aside.
Place a pan on the stove add 2 tbsp oil ,after the oil is heated add mustard and jeera ,after they splutter add mashed aloo and boiled green peas and mix well.
Now add dhania powder,salt,finely chopped kothmeer and amchur and saute well.
Lastly add garam masala powder and mix well,cook in low temp
Switch off after it is done.Keep aside.

Now prepare paani,add 1/2 litre filtered water in to  a vessel.Now add tamarind and extract the juice ,and throw the leftover remnants of tamarind.
Now add salt,chilli powder,chaat masala,finely chopped onion,pepper powder,and 1 tbsp paste of mint,green chilli and jaggery or sugar, kothmeer leaves to the water and mix well.Lastly add finely chopped tomato pieces ,and keep aside.

Now take a big size ball of puri batter,and make a big size of chhappathi.And with a small sharp edged steel glass cut the prepared chhapathi  into small rounds .And keep a kadai with oil for deep frying and fry small puris ,and keep aside

.Now take off  a small portion on one side of the puri and stuff the curry (1/2 tsp)in to the puri and pour 1 tsp paani in to it.Now to enjoy the taste of it,put the small puri with curry and paani into ur mouth and enjoy the taste..

Sunday, July 18, 2010


A dish which can be made easily within miutes,and served.
Oil 3 tbsp
Finely chopped onions 1/2 cup
Green mirchi( slits) 2 nos
Garlic 5 nos finely chopped
Green peas 1/2 cup
Carrot slits 1/2 cup
Capsicum 1/2 cup finely chopped
Boiled baby corn pieces 1/2 cup
(chop baby corn ,green peas,carrot slits
& boil a little till tender)
Ajinamoto a pinch
White pepper 1/4 th  tsp
Chilli sauce 1/2 tspto 1 tsp
as per ur choice
Tomato sauce 1/2 tsp to 1 tsp
Vinegar 1/2 tsp
Soya sauce only 1/2 tsp
Food colour optional
Cooked basmathi rice 1 cup
Place a pan on the stove, add 3 tbsp oil to it,after heating ,add onion pieces and fry,then add 2 red mirchi (slits),2 green chilli(slits),and garlic and saute well for 3 mins .Then add boiled green peas,carrot slits,boiled baby corn pieces,salt and ajinamoto,and chopped capsicum pieces and  fry well.Then add white pepper,
chilli sauce,,tomato sauce,vinegar,soyasauce,and food colour(optional).This is fried in med to high flame.Then lastly add cooked rice and mix well.Swicth off after 2 to 3 mins.Baby corn fried rice is ready to serve.No need of raitha.

Monday, July 12, 2010


A dish which can be prepared in 15 minutes.
Rice flour 2 cups
Maidha 1 tbsp
Green chilli paste 1/2 tsp
Ginger paste 1/2 tsp
Finely chopped onion 2 tbsp
Red chilli powder 1/2 tsp
Curry leaves chopped a few
Corriander leaves a few
Oil for deep frying
Mix 2 cups of rice flour, with maidha,salt,grrenchillie ,ginger pastes, onion pieces, red chilli powder, a few crushed curry and corriander leaves.
Mix all the ingredients well add luke warm  water in small quantities ,and mix like chappathi flour.
Make small rounds and press each round a little just like vada.
Deep fry in the oil till brown,and place them in a tissue paper.
Then serve them hot with tomato sauce or any chutney.
Crispy and healthy ..