Tag Archives: Batter (cooking)

Aavadalu (Perugu Vada)


This is a much-loved Andhra tiffin item. It is served at least once during weddings and other functions, as well as made at home during festivals. And sometimes, just for the sake of it! πŸ™‚

Perugu Vada along with normal Vada

Perugu Vada along with normal Vada

Recently we decided to make it at home, just-for-the-sake being the reason! And that my parents were around, and we wanted to have something special for them.

The preparation for this particular needs a lot of planning, and cannot be made at the spur of the moment. There are 2 components for this dish: the vada and the curds/yoghurt.

The yoghurt needs to be sweet i.e. freshly set. Even a slight sourness would spoil the final result. So it is important to set the curds early in the morning, so that it’s ready by the time of making the vadas.



  • Preparation for Vada:
    • Soak the urad dal for 3 hours, remove all water and then grind to a thick batter.
    • Add small amounts of water to help grinding, if needed.
    • Keep the batter for the vada refrigerated for a couple of hours before using. This will prevent the vadas from soaking too much oil.
  • Preparation of the yoghurt:
    • Add salt, turmeric, curry leaves, coriander, chopped ginger and green chillies and mix well
    • fry the tadka in 1tsp oil. Once the aavalu start popping, add to the yoghurt and set aside
  • Making the Vadas:
    • Heat a large wok with oil enough for deep-frying. Set to medium heat, and ensure the oil is well heated.
    • Keep a sheet of plastic (an empty milk packet will do) and a basin of water at hand
    • Make the sheet slightly wet by passing your wet hand over it.
    • Then take a small amount of vada batter and spread into a circle over the wet patch
    • Be careful that your hand is wet at all times, but that you are not adding more water to the batter.
    • Gently lift the sheet and transfer the flat circle of vada batter onto your hand, and transfer to the oil.
      • This is the difficult part, and comes only with practice.
    • Fry till nicely brown-ed and removed from the oil into a basin for cooling.
    • transfer to yoghurt when cooled and turn over so that it is coated with yoghurt properly.

Set aside when done for a few hours. Once the yoghurt seeps into the vadas, the taste of the dish will get enhanced.

This can be had as a snack or dinner, or as a side dish for lunch. Very versatile indeed! πŸ™‚

Atukula Dosa – II


The first time I wrote about the Atukula Dosa, I hadn’t posted any pictures. And then, I managed to put in pictures of an already prepared dosa. It occurred to me this morning that I could cover the section where I’m actually making the dosa! Hmm. So here goes!


  • Heat a mid-sized iron skillet on the smallest possible flame on the gas stove/cook-top. Spread 1/2 tsp oil, to help heating the skillet evenly. Also when it starts to smoke, you know the skillet has heated enough!
  • Take 1 tbsp batter, and pour onto the center of the skillet. Dont spread as though you’re making a normal dosa. Rather nudge it to the sides. the batter should look like a small pancake about 1/4 inch thick. Spread 1/2 tsp oil around the edge of the dosa.

  • Place a domed lid over the dosa. I prefer to use a steel lid from a serving set I don’t use, as the heat from the skillet wouldn’t spoil it. Of course, taking it off the skillet time and again without burning your fingers takes practice! πŸ˜‰

  • The overall cook time per dosa is about 5 minutes. Lift the lid time-to-time to check if the dosa is done.
  • Once done, the dosa will have puffed up, and the surface will have got a dry look.
    • However, if you place it on a higher flame, the inside would not have cooked properly. A good idea would be to dip a knife tip into the dosa to check if its done, same as you would any cake. You can do this until you are confident of getting it right. πŸ™‚

  • Gently lift off the skillet and serve hot. Do NOT flip this dosa.

Note the puffiness of a well-done dosa. Also this dosa doesn’t require a lot of oil during its preparations, which makes a perfect light snack, breakfast or dinner item. As it is cooked over a small flame, the base doesn’t get burnt while the dosa is cooked. However, don’t be too stingy with the oil! It’s the oil that prevents the base from burning. πŸ™‚

You can serve this dosa with chutney, pickle, kura podi, or even sugar. The soured buttermilk gives it a slightly sour taste, which works well with almost any accompaniment! You can also add green chillies before putting on the lid for the dosa. It adds another dimension to the flavours of this amazing delicacy.



While growing up, I’d always prefered continental foods to regular meals. So u could come up with any type of pasta, bread or pancake, and I’d be game. Put a traditional meal in front of me, and I was more llikely to claim I’ve a full stomach already!!
But pancakes, though a personal favourite, was one item i kept eating at hotels and friends’ places, but never made it at home. Somehow, I’d never found a recipe I wanted to try before.

So, on a whim, I decided to look up some cooking websites, and see if someone has posted an eggless pancake recipe. Again, most recipes insists on vanilla extract and baking powder, none of which were at home, and I had not mood to step out n buy them either.

Finally I found the one I’m about to share. Having made it, I can assure you that it definitely lives up to its reputation!! πŸ™‚

2 tblsp Flour (maida)
1-2 tsp sugar (as per taste)
a pinch of salt
dash of nutmeg (or cinnamon)
1 cup milk
1 tblsp melted butter


  • Mix flour, salt, nutmeg, and sugar.
  • Make a smooth batter by very gradually adding milk.
  • Beat batter fully ten minutes, adding melted butter.
  • Now this takes some serious effort. I’m not used to this, and ended up beating the batter for abt 5 minutes. Not enough to get fluffy pancakes.
  • Heat a skillet to medium heat.
  • Once the skillet has heated well, pour 1/2 cup batter. Do not spread the batter.
  • Let the batter bubble up slightly, and you can make out the edges becoming brown.
  • Gently flip over to the other side .
  • Once both sides have been nicely browned, take off the skillet.
  • An important thing I realized here is the desire to add oil to the skillet before pouring the batter. This is a fall-out of regularly making dosas. Also, most website advise to use a non-stick pan for making the pancakes. This is hardly necessary.

    But please remember, a pancake is NOT a dosa. The pancake comes off the skillet quite easily without have to use oil.

    Serve hot, with honey (my choice), maple syrup (traditional choice) or powdered sugar.