PullaTlu

Pullatlu is another variety of dosa. It is very easy to make also. Normally when we were young and when no bakery foods available and also when we do not know about 'paani puris' these were made as evening light eating. Certainly they are not substitute to paani puris and chat. When we come home from school with hungry my mom used to make these with lots of onions.

We need very less ingredients to make these dosas, we need only sour curd, all purpose flour and rice flour.

Ingredients:

Sour curd-3 cups
All purpose flour/Maida-1cup
Rice Flour-2cups
Salt-to taste
Green Chillies-5 or 8 or according to our taste
Cumin Seeds-1tsp
Onion-1 chopped(optional)

Procedure:

Soak maida and rice flour in sour curd for three hours. 
Make a fine paste of green chillies and cumin seeds. Add this paste to the above batter, add salt. 
We can make the consistency of the batter like normal dosa batter or the batter of rawa dosa. 

Heat dosa pan, pour the batter in a circular motion with a tumbler, if the batter is in thin consistency. Or spread it in circular motion, if the batter is in normal dosa consistency. Pour one spoonful of oil around it. Cook in a medium flame. 

Once cooked turn it and cook for few seconds. 
Serve hot with coconut chutney and onion chutney.

Tips: 

If dosa is for morning breakfast soak it overnight.
Sprinkle chopped onions and press them with spatula. So that they will stick to the dosa.

obbattu/puran poli/ Holige

Obbattu is a very interesting sweet and tastes good. Making it is a very difficult task. We need a lot of patience. To get a perfect texture and taste we need lot of experience also. Of course we need lot of confidence also :).  Whenever I make I do very little quantity. 

Ingredients:

Chana Dal/Senaga pappu-1cup
Sugar-11/2cup
Elaichi Powder-1tsp
All purpose flour/maida-11/2cup
Oil-1cup or more depends on requirement

Procedure:

Add water and oil in maida to make a dough. Keep it aside for three to four hours. 

Soak dal for one hour and grind it into a smooth paste. 
While grinding do not add water, so the dough will be thick and smooth. Pressure cook the above grounded dal for three whistles. 

Add sugar to the dal when it is hot and let it cool. Add elaichi powder. Mix well with a spatula. 

The puran or purnam for obbattu is ready now. 

I normally use banana leaf to make obbattu. We can use plastic paper also. This time I am also using plastic paper, actually it is an oil packet. 
Apply a little oil to the banana leaf or to the plastic paper. 
Take a small ball of all purpose flour and spread it circularly by patting.Put one small ball size of puran or purnam on it and cover it with the all purpose flour completely.

While patting on it make this obbattu in a circular form.  

Heat tawa, pour one spoon oil and cook this  obbattu in a low flame.

Serve hot or cool it and serve with ghee or hot milk.