How to make Dose (Simple recipe)

Serving 2o Dose.

Ingredients:

Rice : 3 cups
White Urad Dal : 1 cup
Water to soak rice and dal.
Salt to taste
Oil for roasting
Butter (Optional)

Procedure :

1) Soak rice and urad dal (splited) in separate bowls for at least 2-3 hrs.
2) Grind them separately and keep aside for at least 6-8 hrs(Over night is preferred for good fermentation.)
3) Mix them well and add salt to taste.
4) Make approximately 20 doses from the batter(you can use butter while making doses) and serve them with sauce/chatani.

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How to make Sweet Potato vegetable

Serving 2 persons

Ingredients:

Sweet Potato : 3 medium size (cut in 1/2 inch cube)
Unsalted Butter : 1 tsp
Cumin Seeds (Jeera) : 1 tbsp
Green Chili : 2-3 medium size 
grounded peanuts : 2 tsp
Jaggery : 1/2 tsp
Water : 1 small cup and salt to taste

Procedure :

1) Heat the pan. Add unsalted butter. Fry cumin seeds & green chillies for few seconds.
2) Add sweet potatoes and water. Mix well.
3) Cover and cook for 8-10 minutes. Stir in between so that matter won't stick to the pan.
4) Add grounded peanuts, salt and jaggery. Mix well. Cover and cook for another 4-5 minutes and serve with Roti / Puri.

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How to make puri for Shev puri / Dahi batata puri

Serving 16 to 20 puries

Ingredients

All pupose flour : 2 cup
turmeric (Haladi) : 1 tsp
Asafoetida (Hinga) : 1/4 tsp (Optional)
Red chili powder (Tikhat) : 1/2 tsp (Optional)
cumin seed powder (Jira powder) : 1/2 tsp (Optional)
salt to taste
Oil : For Deep frying
Water : To make dough (Around 1/2 cup)

Note :
If you want to eat them as a simple puri,
add optional things to get spicy taste.

Procedure :

1) Mix all ingredients except oil and make a dough.
2) Make 16 to 20 small rolls.
3) Make puri of each roll and with knife give small cuts so that the puri will not puff. (For Shev puri / Dahi batata puri puri should be flat.)
4) Deep fry them and store them in air tight bottle and use them as and when needed.

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How to make Chikodya

Chikodya is traditional Maharashtrian deep fried
side dish usually serve with Dal-Rice.
You can store them throughout the year
in air tight container.

Serving 50-70 chikodya.

Ingredients :

Water : 3-4 times of sabudana.
Tapioca (sabudana) : 250 gms
Cumin powder (Jeera powder) : 100 gms
Green chili : 3-4 medium size (smashed)
Salt to taste.
Plastic sheet 6*6 feet approximately.
Oil : For deep fry.

Procedure :

1) Soak Tapiok 5-6 hours (Best suitable if u do it overnight)
2) Boil water in a big bowl & add cumin powder & chili.
3) Add the soak sabudana and keep boiling till
the mixture become slightly thick.
4) Let the mixture get cooled then spread plastic sheet
on the floor where there is enough sun light.
5) Pour the thick mixture in the size of small puries on the sheet.
6) Dry them for one day in sun light.
7) Next day, turn all chikodya and dry the other side
again in the sun light.
8) Store them in air tight container and deep fry them whenever
you want to serve them.
9) You can also eat them like chips without anything.

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