Dalia Pulao

Time 20 min

Ingredients

Dalia 1/2 cup

Vegetables 1.5 cup: Mutter, cauliflower florets, baby corn, capsicum, carrot

Onion 1 medium size chopped lengthwise

Paste=Coconut 2 tbsp + Ginger 1/2 inch + Garlic 3-4 + green chilies 2 + curry leaves 3-4 

Bay leaves 2-3

Pepper 1 tsp

Cloves 5-6

Cumin seeds 1/4 tsp

Big cardamom 1

Red chilies 2

Ghee 2 tbsp

Hot Water 2 cups 

Salt to taste

Method

Heat oil in pressure cooker (1.5 or 2 lit). Add cumin seeds, bay leaves, pepper, cloves, red chilies. Saute for few minutes.

Then add onion, Saute for few minutes.

Then, dd all vegetables and saute for about 3-4 min. 

Then add paste, Saute for few minutes.

Then add dalia saute for 3-4 min. 

Then add hot water and salt, stir well. 

Then whistle for 2 whistles and then immediately release pressure, turn upside down and cover the lid or keep without lid. Serve hot with raita.

Thaleepith Dosa

Time 20 min

Ingredients

Thalipeeth flour 1/2 cup

Rava/semolina 2 tbsp

Curd 2 tbsp

Water 4-5 tbsp

Chopped onion 2 tbsp
Finely chopped green chilies 1/5 tsp
Finely chopped ginger 1/5 tsp

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Mix all ingredients, if required add water to make batter like dosa consistency but little watery.  Keep it aside for 10 min.

Heat non stick pan. Apply ghee/butter/oil on tava/pan. After pouring batter evenly spread on pan immediately. After 3-4 min, Flip and roast dosa from other side also. Serve hot with coconut or any other chutney or have just as it is.

Tawa Pulao Dosa

Time 15 min
Ingredients
Dosa batter 1 cup
Leftover tava pulao 1 cup
Butter 2 tbsp 
Salt to taste

Method
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Spread tava pulao at the center, apply 1tsp ghee all over the dosa, then roll from both sides and serve hot.