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Sunday, August 30, 2009



1.5 cup White Rice(Basmathi rice preferred)

5 tsp Yellow Lentils / Toor dal /Togari bele

4 tsp split Green Gram seeds / Moong dal / Hesaru bele

3 tsp Bengal Gram seeds / Kadle bele

3 tsp soaked or fresh Ground nuts / Pea nuts

3 tsp soaked or fresh Chana / Kabul Kadle

4 tsp soaked or fresh or frozen Green Peas / Batani

1/2 medium sized Onion

2 Garlic flakes

3-4 Green Chillies

5-6 Curry leaves

1/3 bunch of Fenugreek leaves / Methi leaves / Menthe Soppu

7-8 Mint leaves / Pudina soppu

8-10 Coriander leaves

1/4 bunch of Spinach leaves / Palak soppu

1/4 bunch of Amaranth leaves / Harive soppu

3-4 flakes of Cauliflower / Gobi

1 Tomato

12-15 Beans

1/2 Ridge Gourd

1/2 Snake Gourd

4-5 Long beans

1/2 Cucumber

1 medium sized Carot

1-2 tsp Ghee

4 - 5 cups Water (For Pressure Cooker:4 cups & for Rice Cooker: 5 cups)

Salt to taste


Wash rice in water for about 2-3 times, drain the water and keep it aside.

Soak all the lentils in water for about 30-45 mins. Wash them properly and keep them aside.

Chop coriander leaves, amaranth leaves, spinach, mint leaves into small pieces as shown in the picture below.

Chop fenugreek leaves into small pieces. Chop green chillies, onion into medium pieces. Remove the outer cover of garlic and mash.

Chop all other vegetables as shown in the picture below.

Put 1-2 tsp ghee in a pan, add mashed garlic and fry them for about 1-2 mins until they turn light golden in color. Add chopped green chillies, onion, curry leaves and fry them for about 2-3 mins. Add chopped fenugreek leaves and fry them for about 2-3 mins.

In rice cooker or pressure cooker add rice, lentils, chopped vegetables, fried fenugreek & onion, salt, water, mix them well and cook.(In pressure cooker 2-3 whistles)

It goes well with any kind of Raithas/Mosaru gojju. Above mentioned ingredients will serve 4-5 plates of Kichdi.

Southekayi Akki Rotti


4.5 - 5 cups Rice flour/ Akki hudi

1.5 medium sized Cucumber

4-5 Green Chillies

1 large Onion

3-4 tsp grated Coconut

15-20 Coriander leaves


Salt to taste

Banana leaves / Aluminium foil / Wax paper


Peel the cucumber, grate it and keep it aside. (Remove the seeds if cucumber is ripened.)

Chop coriander leaves, green chilly and onion into small pieces.

Put all the chopped ingredients, rice flour, grated cucumber, grated coconut, salt in a vessel and mix them well by adding sufficient amount of water. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and pat it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and put 1 tsp ghee/oil over the rotti.

Cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with any Chutney or Curry / Subji. The above mentioned ingredients will serve 20-25 Rottis.

Curry Leaf Chutney


1 cup grated Coconut

25-30 Curry leaves

Grape sized Tamarind

2 Green Chillies

Salt to taste

1/2 tsp Mustard seeds

1/2 tsp Black Gram seeds

Pinch of Asafetida powder

2-3 tsp Oil


Put grated coconut, green chillies, tamarind, curry leaves and salt in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) 

Put oil, mustard seeds and black gram seeds in a pan. Once it starts spluttering, add pinch of asafetida  powder. Add ground curry leaf chutney and fry them in medium flame for about 4-5 mins until it gives nice aroma.

Transfer this to a bowl and serve. It goes well with rice and dosas.