anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,chana dal (bengal gram dal),mustard seeds,asafoetida (hing),coriander (dhania) leaves,water,curry leaves,white urad dal (split),onion,lemon,cumin seeds (jeera),peanuts (moongphali),turmeric powder,green chillies,instant oats (oatmeal),sunflower oil

Lemon Oats Recipe, 3 Green Chillies,Coriander (Dhania) Leaves - for garnish,Salt - to taste,2 tablespoon Lemon juice,1 teaspoon Cumin seeds (Jeera),1 cup Instant Oats (Oatmeal),1 teaspoon Mustard seeds,3/4 teaspoon Turmeric powder (Haldi),1 teaspoon Ginger - grated,1 tablespoon Sunflower Oil,1 tablespoon Chana dal (Bengal Gram Dal),1 Onion,1/4 teaspoon Asafoetida (hing),Roasted Peanuts (Moongphali) - for garnish,1-1/2 teaspoon White Urad Dal (Split),3/4 cup Water,1 sprig Curry leaves, 30, Indian, To begin making the Lemon Oats, wash chana dal well and soak in enough water for about 10 minutes.Dry roast oats on low flame until nice fragrant smell from the oats is released.Heat oil in a wide pan.
Add mustard seeds and wait until it crackles.
Next, add urad dal and soaked channa dal and fry till golden in colour.Add finely chopped onions, green chilies, curry leaves, grated ginger and saute until onions turn translucent.Add turmeric powder, salt and mix everything well.
Add water and bring to boil.Simmer the flame and add roasted oats.
Mix well making sure no lumps is formed.
Cover and cook for about 3 to 4 minutes.Now add lemon juice and mix well.
Cook for another 3 minutes without covering.Garnish it with finely chopped coriander leaves, roasted peanuts and also some grated coconut.Serve Lemon Oats along with Masala Chai and a bowl of fruits for a healthy breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Lemon_Oats.jpg, 17
Ingredients: badam (almond) a,green beans (french beans),spinach,brinjal (baingan eggsplant),raisins,cloves garlic,carrot,orange juice,red yellow green bell pepper (capsicum),onion,cinnamon stick (dalchini),curry powder,black pepper powder,green zucchini,turmeric powder,sweet potato,sunflower oil

Marrakesh Vegetable Curry Recipe, 1 Brinjal (Baingan / Eggplant) - diced,1 teaspoon Curry powder,1/2 teaspoon Turmeric powder (Haldi),1 Red Yellow or Green Bell Pepper (Capsicum) - chopped,1 cup Spinach - chopped,1 Carrot (Gajjar) - peeled and diced,1 Sweet Potato - peeled and diced,1 Onion - chopped,Badam (Almond) - a few,Raisins - a few,1 Green zucchini - diced,6 Green beans (French Beans) - chopped,2 inch Cinnamon Stick (Dalchini),1 cup Fresh orange juice,3 cloves Garlic,2 tablespoons Sunflower Oil,1 teaspoon Black pepper powder, 35, African, To begin making Marrakesh Vegetable Curry Recipe, prepare all the ingredients and keep ready.In a large saucepan, heat some oil, throw in all the veggies (chopped beans, carrot, sweet potato, eggplant, zucchini, capsicum, and onion) and saute for 3-5 minutes of till the veggies are almost done.In another medium pan take 1 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and sauté over medium heat for 3 minutes.Add this sauted spice mix into the veggie mix.
Add the remaining ingredients like orange juice, almond, raisin and salt.
Mix everything well and simmer for 15 -20 minutes on low flame.Finally add chopped spinach to the curry, let it boil for 5 mins till combined well and switch off.
Serve Marrakesh Vegetable Curry Recipe along with cooked couscous or Steamed Rice and a Moroccan Baked Fish Recipe or Spicy Moroccan Eggs Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Marrakesh_Vegetable_Curry_Recipe.jpg, 17
Ingredients: salt,cumin powder (jeera),wheat flour,kalonji (onion nigella seeds),mint leaves (pudina),ghee,onion,britannia cheese block,green chillies

Chilli Cheese Paratha Recipe, Ghee - to smear while cooking,2 teaspoon Kalonji (Onion Nigella Seeds),200 grams Britannia Cheese Block - grated,Salt - to taste,2 teaspoon Cumin powder (Jeera),2 Onions - finely chopped,6 Green Chillies - finely chopped,2 cups Whole Wheat Flour,1/2 cup Mint Leaves (Pudina), 50, North Indian Recipes, To begin making Chilli Cheese Paratha Recipe, into a mixing bowl add the grated cheese, green chillies, onions, mint leaves, cumin powder and mix well to combine.
Keep aside.To make the dough, into a mixing bowl add the wheat flour, kalonji seeds, salt to taste and add little water at a time and knead to make a smooth dough.Divide the dough into large lemon size portions and keep aside.
Take a portion of the dough in flour and roll into a 3 inch diameter circle.
Place a large tablespoon of the stuffing in the center of the circle.Bring the edges together and seal the dough.
Dust the stuffed ball in flour and roll into a flat paratha.
To cook the Chilli Cheese Paratha, place the rolled out cheese paratha on a preheated pan.Warm the paratha for a few seconds on both sides.
Drizzle half a teaspoon of ghee on one side and then flip and spread ghee again on the other side.Press down the paratha and cook till crisp and brown spots appear on both sides of the Chilli Cheese Paratha.Once done transfer the Chilli Cheese Paratha onto a serving plate and serve hot.
Serve Chilli Cheese Paratha Recipe with Aam Ka Achaar  or Garlic Chutney and a bowl of homemade yogurt for a special weekend breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Chilli_Cheese_Paratha_recipe_Britannia_Chessy_Kitchen_Video_Recipe_9_1600.jpg, 9
Ingredients: salt,cumin powder (jeera),ginger,boneless chicken,kashmiri red chilli powder,sambar powder,flour (maida),cloves garlic,gram flour (besan),curry leaves,coriander powder,rice flour,green chillies,sunflower oil

Chicken Sholay Kebab Recipe, 2 inch Ginger,2 Green Chillies,1 teaspoon Cumin powder (Jeera),1 tablespoon Gram flour (besan),Salt - to taste,1 teaspoon Coriander Powder (Dhania),300 grams Boneless chicken - cut into chunks,3 tablespoons All Purpose Flour (Maida),1 teaspoon Sambar Powder,2 tablespoons Kashmiri Red Chilli Powder,4 sprig Curry leaves,1 tablespoon Rice flour,Sunflower Oil - as required,6 cloves Garlic, 30, South Indian Recipes, To begin making the Chicken Sholay Kebab Recipe, keep the boneless chicken cubes, washed and cleaned.
*To make the Ginger Garlic Green Chilli Paste:In a mixer jar, combine the ginger, garlic and green chilli with about 2 tablespoons of water and grind it to a smooth mixture.
*To make the batter for the Chicken Sholay Kebab:In a mixing bowl, combine the besan and rice flour along with the maida.
Into this bowl, add the kashmiri red chilli powder, salt to taste, sambar powder, coriander powder, cumin powder and ginger-garlic green chilli paste.
Add just enough water to make a thick batter of coating consistency.Meanwhile, heat oil in a deep frying pan on medium-high heat.
Once the oil is well heated, reduce the flame to medium-low.
Now dunk the boneless chicken chunks into the batter and gradually lower the well coated chicken into the hot oil.
Deep fry on medium heat, until the Chicken Sholay Kebab are crisp and deep brown in colour.
Drain the Chicken Sholay Kebab on an absorbent paper, so that it soaks up the excess oil.In the same hot kadai, fry the curry leaves until crisp and drain on an absorbent paper.Top the Chicken Sholay Kebab with the crispy fried curry leaves and serve hot.Serve Chicken Sholay Kebab as an appetizer or as part of a meal, along with Steamed Rice, and Chettinad Style Poondu Rasam Recipe for a perfect Sunday afternoon lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Chicken_Sholay_Kebab_Recipe_4_1600.jpg, 14
Ingredients: turmeric powder,ginger,coriander leaves,radishes,coconut,ghee,mustard,dry red chillies,lemon,asafetida,green chillies,yellow moong dal

Moolangi Tovve Recipe - Moolangi Tavve Recipe,  1 tsp turmeric powder, 1/2 cup yellow moong dal, 2 green chillies - finely chopped, 1 tbsp ghee, asafetida - a pinch, 1 tsp ginger - grated, 1 teaspoon mustard, 2 dry red chillies, 2 tbsp coconut - grated, 1 lemon - cut, coriander leaves - a little,3 radishes - peeled and chopped, 40, South Indian Recipes, To make the Mulangi Tauvee recipe, first wash the moong dal thoroughly.
Now pour it in a pressure cooker along with radish, turmeric powder, green chilli and 1-1 / 5 cup water.
Turn on the gas, and cook for 3 cities.
Let the pressure drain automatically.
After the pressure comes out, open the cooker and take out the lentils.
Heat oil in a pan.
After the oil is hot, add mustard seeds, dry red chilies and fry it.
Now add the dal mixture, ginger, salt and 1-1 / 2 cups of water and mix it.
Let it boil until thick.
Once done, add green coriander, coconut and mix well.
Serve the Moolangi Tauvewe recipe with Masala Bhindi, Phulka and Kachumbar Salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Moolangi_Tovve__Raddish_Curry_1600.jpg, 12
Ingredients: tomato,salt,arhar dal (split toor dal),tamarind water,ghee,brinjal (baingan eggsplant),mustard seeds,asafoetida (hing),cloves garlic,black peppercorns,curry leaves,coriander (dhania) leaves,coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),turmeric powder,dry red chilli smer,curry leaves tear them

Kongunadu Cucumber Juice Recipe - Spicy & Tonji Eggplant Juice, 10 Small Brinjal (Baingan / Eggplant),1 tablespoon Coriander (Dhania) Seeds,4 cloves Garlic,Salt - to taste,1 Tomato - finely chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,2 Dry Red Chillies - (adjust according to the heat of the chilli),5 Curry leaves - tear them roughly,1 Dry Red Chilli - cut it into smaller pieces,2 teaspoons Arhar dal (Split Toor Dal),1/2 cup Tamarind Water,1/4 teaspoon Turmeric powder (Haldi),2 teaspoons Ghee,4 sprig Coriander (Dhania) Leaves - finely chopped,1 sprig Curry leaves,1 pinch Asafoetida (hing),1 teaspoon Whole Black Peppercorns, 40, South Indian Recipes, To begin making the Kongunadu Kathirikai Rasam Recipe, soak the coriander seeds, tuvar dal, cumin seeds, dry red chillies, garlic pods, peppercorns, curry leaves, coriander leaves,  for 30 minutes and then transfer to a mixer jar and grind them to a fine paste in a mixer grinder.Cut the crown of the baby brinjals and slit cutting just half way through the brinjals.Place the tamarind water in the sauce pan along with the slit brinjals, tomatoes, turmeric powder and salt.
Cook this until the brinjals have softened.
Once the brinjals have softened, add the freshly ground rasam masala, 2 more additional cups of water and salt to taste.Bring the Kathirikai Rasam to a brisk boil.
Once it comes to a brisk boil, turn the heat to low and simmer the rasam for about 10 minutes until you notice it starts to froth up.At this stage turn off the heat.
To Season The RasamHeat ghee in skillet or tadka pan on medium heat; add the mustard seeds and allow to to crackle.
Add the red chili, curry leaves and asafoetida and keep it going for a few seconds.Pour the seasoning into the Kathirikai Rasam and serve.
Serve the Kongunadu Brinjal Rasam along with steamed rice topped with ghee and a poriyal like Beetroot Curry., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Kongunadu_Brinjal_Rasam__Kathiri_pinju_Rasam_from_Kongunadu_.jpg, 18
Ingredients: tomato,turmeric powder,salt,green chilli,asafoetida,sesame oil oil,curry leaves,rye oil,onion,sesame oil,white urad dal

Tomato Onion Chutney Recipe - Tomato Onion Chutney Recipe,  1 green chili, salt - as per taste , 4 curry leaves, 1 tsp sesame oil, 1/4 tsp turmeric powder, 1/2 cup small onions, 1/2 tsp rye - or any oil,4 tomatoes - chopped, 1 tbsp sesame oil - or any oil, 1 tsp white urad dal, 1/4 tsp asafoetida - optional, 25, South Indian Recipes, To make tomato onion chutney, first heat oil in a pan.
Add onions and cook till they become soft.
After the onion becomes soft, add tomatoes, green chillies, salt, asafoetida, turmeric powder and cook till the tomatoes become soft.
Turn off the gas and allow this mixture to cool.
After cooling, pour it into the mixer grinder and grind it.
Now heat the oil in a tempering pan for tempering.
Add the mustard seeds, urad dal, curry leaves and cook for 20 seconds.
Now add it to the tadka chutney and mix.
Serve tomato onion chutney with ghee roast dosa and filter coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/2-aug/Preethi_Kitchen_Appliances_Tomato_Onion_Chutney_Thogayal_Video_recipe_5_Delicious_Chutneys_You_Can_Make_With_Turbo_Chop-3.jpg, 11
Ingredients: pistachios,ghee,saffron strands,milk,sugar,cardamom powder (elaichi),khoya (mawa) store bought

Saffron Peda Recipe, 1/2 teaspoon Ghee - optional,1 tablespoon Pistachios - sliced,4 tablespoons Sugar,300 grams Khoya (Mawa) - store bought or home made,1/4 teaspoon Cardamom Powder (Elaichi),2 tablespoons Milk,1 teaspoon Saffron strands, 45, Indian, To begin making the Kesar Peda Recipe, gently warm the milk without boiling it and soak the saffron in it.
Keep this aside for 10 minutes.In a pan or kadai, add crumbled khoya and sugar.
Cook this on a low heat for 4-5 minutes stirring continuously until the sugar is completely dissolved.
The khoya will first melt and then thicken again.
Stir continuously till the khoya thickens and be careful not to burn the khoya.
 Once the khoya has thickened, add saffron milk and powdered cardamom to it.
Cook for a few more minutes till the khoya thickens up considerably and resembles a sticky dough like consistency and stars leaving the sides of the pan.At this stage, turn off the heat and allow the peda mixture to cool.Once the mixture is cool enough to touch, knead it lightly to get rid of any lumps so you have a smooth mixture.
You can add a little ghee at this stage to give it a good shine.Roll the kesar peda mixture into a log and cut 12 equal pieces.Roll each of peda portions into small balls, make a small dent in the center and add the pista slices.
Or you could use a peda mould if you have one, like shown in the image.
Once shaped the Kesar Peda is ready to be served.Serve the Kesar Peda as a dessert along with a festive meal of Tandoori Gobi Tikka Recipe, Hariyali Paneer Tikka Masala Gravy Recipe and Modur Pulao With Pomegranate Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Kesar_Peda_Recipe_14_1600.jpg, 7
Ingredients: tomato,salt,brown rice,coriander powder,methi leaves (fenugreek leaves),red chilli powder,cloves garlic,onion,button mushrooms,turmeric powder,green chillies,sunflower oil

Mushroom Methi Brown Rice Recipe, 1/2 teaspoon Turmeric powder (Haldi),5 cloves Garlic - chopped,Salt - to taste,1 cup Methi Leaves (Fenugreek Leaves) - chopped,1 teaspoon Red Chilli powder,2 Onions - finely chopped,2 teaspoon Coriander Powder (Dhania),1 cup Button mushrooms - sliced thin,2 Tomatoes - finely chopped,2 tablespoons Sunflower Oil,1 cup Brown Rice,3 Green Chillies - slit, 55, Indian, To begin making the Mushroom Methi Brown Rice, rinse brown rice twice.
Soak in water for about 30 minutes.Drain the rice from water and add 2-1/2 cup clean water to soaked rice in a pressure cooker.
Pressure cook for 2 whistles.In a heavy bottomed pan, heat oil.
Add garlic and onions and green chilies, sauté until onions turn translucent.Once the onions have turned translucent add the  finely chopped tomatoes and cook till tomatoes turn mushy.After the tomatoes have turned mushy add the red chilli powder, turmeric powder, coriander powder and salt.
Mix well to combine.
Now add button mushroom and cook for about 2 to 3 minutes.
Mushrooms will release moisture, cook it in it’s own moisture.After the moisture from the mushrooms has evaporated add finely chopped fresh fenugreek leaves and cook for another 3 minutes.When mushrooms and fenugreek leaves are fully cooked, add cooked brown rice and gently mix it.
Check for salt and adjust accordingly.
Transfer the Mushroom Methi Brown Rice into a serving plate and serve hot.Serve Mushroom Methi Brown Rice along with Tomato Onion Cucumber Raita, Beetroot Raita or any other Raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Mushroom_Methi_Brown_Rice.jpg, 12
Ingredients: salt,mustard seeds,jaggery,black urad dal (split),curry leaves,dry red chillies,onion,cumin seeds (jeera),tamarind paste,sunflower oil

South Indian Onion Chutney Recipe, 2 Onions,2 tablespoons Black Urad Dal (Split),3 Dry Red Chillies,1 tablespoon Tamarind Paste,2 teaspoons Sunflower Oil,1 teaspoon Cumin seeds (Jeera),Salt - to taste,1/2 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,1/2 teaspoon Jaggery,1 sprig Curry leaves, 40, South Indian Recipes, To begin making the South Indian Onion Chutney recipe, firstly slice onions into medium pieces and keep aside.
Heat a teaspoon of oil in a pan, add cumin seeds, dry red chilies and sauté for a few seconds.Add urad dal, saute and let it turn golden yellow.
Transfer this into a small dish and let it cool.In the same pan, add a teaspoon of oil, add the chopped onion pieces and saute well for 4 to 5 minutes, until the raw odour of onion disappears.
Turn off the heat and cool.Grind the urad dal, cumin seeds and red chillis to a coarse powder in a grinder.
Add to this, the fried onions, salt, tamarind and jaggery.Grind to make a paste.
Add a little water (2-3 tablespoons) for a thinner consistency.
Do not add more water as it may turn out to be runny.For seasoning, heat oil in a pan, add the mustard seeds and let them splutter.Add the curry leaves and turn off the heat.
Pour this seasoning over the chutney.
Mix and savour this chutney with idlis or dosa’s., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aparna/The_Healthy_South_Indian_Onion_Chutney_1600.jpg, 10
Ingredients: red bell pepper (capsicum),soy granules,basil leaves,virgin olive oil,cloves garlic,red chilli flakes,black peppercorns,parsley leaves,gouda cheese,onion,brinjal (baingan eggsplant) (into ),wheat bread crumbs,del monte black olives,sweet corn delmonte,tomato basil pasta sauce del monte pasta sauce,route pasta del monte ruote pasta

Ruote Pasta & Eggplant Gratin Recipe, 7-8 Del Monte Black Olives - halved,2 sprig Basil leaves - torn,1-2 teaspoon Whole Black Peppercorns - crushed,1 Red Bell pepper (Capsicum) - chopped,1/4 cup Soy granules - soaked in hot water for 15 minutes and drained,1 cup Route Pasta -  Del Monte Ruote pasta,1 Onion - chopped,1/2 cup Gouda cheese - shredded or crumbled,2 teaspoons Red Chilli flakes,4-5 tablespoon Extra Virgin Olive Oil,1/2 cup Tomato Basil Pasta Sauce - Del Monte pasta sauce,2 sprig Parsley leaves - chopped,4-5 cloves Garlic - minced,1 Brinjal (Baingan / Eggplant) - sliced (into rounds),1/4 cup Sweet corn - Delmonte,3-4 tablespoons Whole Wheat Bread crumbs, 70, Italian Recipes, To begin with the Ruote Pasta & Eggplant Gratin Recipe, preheat the oven to 200 deg Celcius.Now boil the pasta in a saucepan of salted water for 7 minutes.
Do not overcook.
Drain the water and rinse the pasta under cold water.
Keep aside.Sprinkle some salt on the eggplant slices and keep aside for 10 minutes.
Wash the slices and pat dry using a kitchen towel.Grill the eggplant on a hot grill pan till brown marks appear on both sides and the eggplants become's a little soft.
Sprinkle some salt and pepper over them.
Keep aside.In a wok add 2 tablespoon olive oil.Add the onion and garlic and sauté till the onion turns translucent.Add the bell pepper and stir-fry for a minute.Add the corn kernels, soy granules, salt as required and mix well.
Cook till all the water evaporates.Take it off the heat and mix in the pasta sauce and chili flakes.Add the herbs, reserving some for the garnish.Place some eggplant slices at the base of the baking dish, such that it is covered.Spoon over some of the vegetable sauce and spread evenly.Top with a 1-2 tablespoon of the bread crumbs and half of the cheese.Spread the pasta evenly over it.
Spread another layer of the vegetable sauce.Top with the left over eggplant slices and place the olives in between the eggplant slices.Sprinkle the leftover bread crumbs and cheese over them.Bake for about 15-20 minutes till the cheese melts.Garnish with the herbs and serve your Ruote Pasta & Eggplant Gratin Recipe.
Serve the Ruote Pasta & Eggplant Gratin Recipe along with Couscous Salad with Raw Mangoes or with a slice of Quick Roasted Vegetable Bread Pizza to make complete dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Ruote_pasta__Eggplant_gratin.jpg, 16
Ingredients: salt,arhar dal (split toor dal),tamarind water,coriander (dhania) leaves,ghee,mustard seeds,asafoetida (hing),jaggery,water,curry leaves,cumin seeds (jeera),maharashtrian goda masala,turmeric powder,green chillies,sunflower oil

Maharashtrian Aunty Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies,2 teaspoon Maharashtrian Goda Masala,Salt - to taste,Coriander (Dhania) Leaves - for garnish,1 teaspoon Cumin seeds (Jeera),1 teaspoon Ghee,1 teaspoon Mustard seeds,20 grams Tamarind - in 2 tablespoon of water,1 cup Arhar dal (Split Toor Dal),1/2 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,1/2 teaspoon Jaggery,3/4 cup Water,1 sprig Curry leaves, 55, Maharashtrian Recipes, To begin making the Maharashtrian Amti recipe, first rinse dal in water thoroughly.
Add ¾ cup water, turmeric powder and place it in pressure cooker to cook on a high heat.
When you hear a whistle, turn the heat down and allow 2 more whistles to happen.
Turn the heat off now and allow the pressure from the cooker to release gradually on its own.When you are able to uncover the cooker with ease, you will know the pressure has released fully.
Mash the dal with the back of a ladle and mix it well to make a uniform, well cooked texture.
Set it aside for use later.Place a kadai on the heat, add the mashed cooked dal to it and allow it to simmer on a low heat.
At this stage, if the dal is too thick, add water to get the desired consistency.
Once dal starts to boil, add goda masala, jaggery and tamarind juice.
Stir well and let it cook on low heat for 10 minutes or until it is uniformly cooked.In a small tadka pan heat oil and ghee together.
Add mustard seeds and allow them to crackle.
Add cumin seeds, asafoetida, curry leaves, green chilies and sauté for a minute.Add the tempering to the dal and switch off the flame.
Garnish with fresh chopped coriander leaves and serve hot with fresh steamed rice and a dollop of ghee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Maharashtrain_Aamti.jpg, 15
Ingredients: salt,khichdipongal,onion,rice flour,sunflower oil

Porridge Bread Recipe, Salt - to taste,1 cup Khichdi/Pongal,1/4 cup Rice flour - or as needed,1/4 cup Onion - finely diced (optional),Sunflower Oil - as needed, 15, Indian, To begin making the Khichdi Roti recipe, cut out a large baking paper to the size of your tava and smear it with some oil.In a mixing bowl add khichdi (use room temperature or cold, hot kichdi will get messy), enough rice flour, very little salt to adjust the seasoning and chopped onions.Mix them all together, you should get a well combined mixture and not very moist, if you still find it very moist add in an extra tablespoon of rice flour at a time.Meanwhile, heat the tava on low flame.Place a golf ball sized mixture on the baking sheet and smear some oil on your palm and pat it on the baking sheet to resemble a round roti.You can pat it as thin or as thick as you like.
Now transfer the sheet onto the hot tava and let it sit for 15-20 seconds and then peel off the baking paper gently.Drizzle some oil around it and cook until golden brown and flip onto the other side.Adding the rice flour totally depends on the consistency of your khichdi, needs a bit of eye balling in the measurement of rice flour.Serve Khichdi Roti with Burani Raita and Aam Ka Achaar for a perfect meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Kichdi_rotti.jpg, 5