Pesarattu(Green gram dhal dosa)

Ingredients:
1.Green gram dhal- 1 cup
2.Rice-1/2 cup
3.Green chillies-3 or 4(depending on your spice level)
4.Ginger - a small piece
5.Onion- 1.5( 1 for grinding and 1/2 chopped for garnishing)
6.Jeera- 1 tsp
7.Salt
8.Curry leaves
9.Oil- 1tbsp


Method:
1.Wash and then soak rice & green gram dhal together in water for over 9-10 hours.
2.Drain the water,grind the rice & green gram dhal with onion,ginger,green chillies and salt.Sprinkle some curry leaves.
3.Add water as needed.The consistency of the batter should not be very smooth like dosa batter.It should be little coarse.
4.The pesarattu batter need not ferment.You can make them as soon as the batter is ready.
5.Heat a tawa ,keep in low-medium flame.Once its hot,evenly spread the batter like a thin round layer like dosa.Sprinkle some onion.
6.Drizzle oil around the edges and also a little in the middle so that all sides get evenly cooked and is crispy.
7.Flip side and cook on the other side too.
8.Serve with chutney.I made morkozhambu as a side today and its a very good combination for pesarattu.

Cracked Wheat Kichdi

Cracked wheat is a very healthy food for growing toddlers.It carries a great amount of nutrition and fiber.

Ingredients:
Cracked Wheat (Daliya) – 1/2 cup (Wash and rinse using a colander to remove any impurities)
Moong Dhal – 1/2 cup, rinse well and drain the water
Ghee  – 2 tsp
Grated ginger – 1/4 tsp
Minced Garlic – 1/4 tsp
Veggies of your choice(Peas/carrots/beans/potatoes/broccoli) – 1 cup all together
Turmeric Powder 
Asafoetida (Hing)
Water – 3 cups
Salt

Method:
1. Heat ghee in a heavy bottomed vessel.
2. Once the ghee warms up,add the cracked Wheat (Daliya) and saute for 2 minutes until you get a nice aroma.
3. Add the moong dhal,water,veggies(I added beans,Peas and Carrots),garlic,ginger,salt,pinch of turmeric and asafoetida.Add little chopped cilantro to give a nice fresh taste and flavour.
4. Mix well and transfer it to a pressure cooker.Cook for 4 whistles, turn off stove and allow the pressure to go down by itself completely.
5. Serve with plain yogurt or top it with a little ghee.

Gujarati Thepla

Ingredients:(Makes 12 theplas)

1. Wheat Flour– 3 cups
2. Dried Kasoori methi/Fresh fenugreek Leaves – 2 tbsp
3. Oil – 1 tbsp
4. Thick Curd – 1 cup
5. Salt – 2 tsp
6. Red Chilli Powder – 1/2 tsp
7. Turmeric Powder – 1/2 tsp
8. Minced Garlic – 1 tbsp
9. Coriander/cumin Powder – 1 tsp
10. Chopped cilantro – 1/4 cup, packed
11. Warm Water – 1/4 cup

Method:

1. In a mixing bowl, mix wheat Flour and oil and mix it well together
2. In another bowl, mix the following ingredients: 
Curd,Fenugreek/methi Leaves, Cilantro.turmeric Powder, salt,Red Chilli Powder and minced Garlic.Taste it to check salt.If needed add more as per your taste
3. Add the above mixture into the flour and slowly knead.
4. Add additional Warm Water if needed little by little. 
5.Knead to form a ball of dough.Check if the bowl and hands are dry and not sticky.If so,you have made the dough right!!
6. Drizzle a few drops of Oil, smear on the dough, cover it with a lid and allow to rest for 30 minutes.
7. Heat a tawa on medium flame.
8. Make balls of the dough and start rolling just like you do for roti. Whenever needed use dry flour to dust.Do not use too much dry flour which will make the thepla hard
9. Place on the hot Tawa and cook.
10. Once it starts to change color, flip and cook for a couple of minutes on the other side.
11. Drizzle a drop of oil and smear and flip once again.
12. Press gently with a spatula and allow to cook till you see few bubbles.
13. Take off the tawa and serve hot with pickle/raita.

Thepa is tasty by itself because of the masalas added in the dough.Usually eaten as a snack.Doesn't need a special sidedish.