Bhendi Channa Gravy

Ingredients

5-6 lady's finger

1 small cup chana

1 onion

1/2 tsp turmeric powder

1 tsp chana dhal

1 tsp urad dhal

1 tsp coriander/ dhanya seeds or powder

4-5 red chilly

2 tsp fresh grated coconut

1/2 tsp mustard

few curry leaves

1/2 tsp hing

3 tsp oil

salt as per taste.

Method

Soak tamarind in water and extract the juice.

Soak chana overnight refresh in fresh water and cook for 2 whistles and keep aside.

Wash pat dry and cut lady's finger into medium pieces.

Wash cut the ends and finely chop onion.

Add one spoon oil and add lady;s finger pieces and fry until sides turn golden brown or for 4-5mins and keep aside.

In the same pan add a spoon oil and fry chana dhal, urad dhal, dry chilly, and dhanya for 3-4 mins or until they turn aromatic and colour changes to golden brown.

Grind the above fried items to fine powder and then add fresh grated coconut and little water and grind to fine paste.

Heat oil in the same add mustard, hing, curry leaves and fry for a min.

Now add finely chopped onion and saute for 3-4 mins or until colour changes to slight brown.

Now add the ground mixture and a glass of water.

When the gravy starts boiling add fried lady's finger and boiled chana.

Simmer and cook for 4-5 mins when it starts to boil add turmeric, tamarind extract and salt and cook for 3-4 mins.

Serve Bhendi chana gravy with chapathis or rotis

Oats Dosa

Ingredients

1 cup rice(normal)

1 cup urad dhal

Mixture of chana dhal, toor dhal and moong dhal 1/4 cup

2 cups oats powder

salt as per taste.

Method

Soak rice for 4-5 hours.

Soak all the dhals in a same vessel for 4-5hrs.

Roast oats in a pan for 5 mins or until colour changes to slight brown.

Cool the oats to room temperature and grind to fine powder and keep aside.

Grind rice into fine paste adding enough water and transfer to a bowl.

Refresh dhals in fresh water and grind to fine paste adding oats powder and water to fine paste.

Pour the dhal and oats mixture into rice mixture add salt and mix well.

Leave it to ferment for 4-5 hrs.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.

When pan gets hot, pour a ladle full of oats dosa batter on pan in circular motions.

Fry till bottom side starts to turn golden brown.

Pour few drops of oil on top and turn on other side.

Reduce the heat a bit and cook on this side for around a minute before removing from heat.

Repeat the same with remaining oats dosa batter

Serve oats dosa with any chutney of your choice.