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Urad dal - 300 gms
Ghee - 1 tbsp
Turmeric - 1/2 tsp
Ginger powder - 1/2 tsp
Coriander powder - 1/2 tsp
Chilli powder - 1/2 tsp
Maida - 175 gms
Crushed anardhana - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Green chillies - 2 (finely chopped)
Small onion - 1 (finely chopped)
Salt to taste
Water - 60 ml


  • Soak the urad dal over night, wash and drain and grind to a thick paste.
  • Heat the ghee in a frying pan. Add the dal paste along with the turmeric, ginger, coriander and chilli powder.
  • Fry on medium heat for 5 minutes or until the raw smell goes.
  • Cool for 5 minutes and divide into 7-8 portions. Set aside.
  • Knead all the remaining ingredients to form a stiff dough. Divide into 7-8 balls and roll out into discs, 10 cm/ 4" in diameter.
  • Grease and heat a flat pan. Cook a roti till the underside is brown. Flip and repeat.
  • Cook each side twice.
  • Repeat for rest of the rotis.
  • Serve hot.
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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.