Kandinooka BillaKudumu/Toor dal-Rice Rava Tikkis with Peanut Chutney....FFF#9

Finally I have entered the 10th week of my FFF-series and I am really enjoying my series with all the wonderful entries from my family members.

I had already posted a version of Billakudumulu/Rice rava Tikkis long back and today's version is a variation to it and is sent by my cousin Chaitra.This is the 3rd entry she has sent for my event and I really thank her for it.

Let us see what Chaitra says about this recipe in her own words."This is a different version of the billakudumu and it is made of toor dal and rice and is made only in the particular region of Chittoor District, AP. This is my MIL's version and at my mom's place we are used to eating only the rice version.

Having tasted both of them I can frankly say that this tastes so much better and especially I find this version to be more tasty and crispier too. But this combination of the billakudumu and chutney is an amazing combination and special.It is an extra effort to make this combination of rawa. But we make 3 different types of recipes with the same rawa. With the fine powder we make the dosa and with the same rawa we can also make upma. So it is well worth the effort to get this rawa done. I usually get this rawa from my MIL and But when I run out I just make the toor dal rawa at home and mix it with the rice rawa.

P.S: In the Photos it is my daughters plate, she is the first one to eat breakfast at our place and hence you can see the varied designs.Otherwise we just shape them in rounds".

Kandi nooka Billakudumu:

Ingredients:
1 cup toor dal-rice rawa

1 3/4 cup water

salt to taste
1 tsp oil

oil to fry the tikkis

for rice and toor dal rawa:

1 cup toor dal
3 cups rice(sona masuri or any equivalent)

Method:

for rice and toor dal rawa:

• For every 3 cups of rice add 1 cup of toor dal and get it done in the chakki to a coarse rawa.
• I do it in the mixer when I run out of this mixture which I get from India. You can also buy the rice rawa and just add coarsely ground toor dal for it in the proportion of 1 cup toor dal rawa: 3 cup rice rawa.
• Then we usually sieve it with the medium size sieve and take out all the powder and use it for making a different variety of dosa and the coarse rawa is used to make these tikkis.Dry roast the the rawa mixture till it is nice and fragrant and keep aside.You can store this rawa upto 2 months if it is roasted and it would also insect free when well roasted.The rawa should be like this as shown in picture.
  

for making Billakudumu:

• Heat water, oil and salt in a medium size pan. Once it starts to boil reduce the flame to medium and add the rawa mixture and continue to stir in one hand to avoid lumps.Let it cook completely and switch off the gas and let it cool till you can handle it. Then knead the mixture till it forms like a soft ball and is free of lumps.
• Grease your hands with little oil and take some mixture and make it into a smooth round and flatten to 1/2 inch thickness like a round or oval patties and give a nice shape pressing at the edges.Do follow the same procedure to prepare the remaining ones.
• Now on a heavy tawa pour 3tbsp of oil(on a medium flame) and place the prepared tikkis 7-8 at a time on it and shallow fry both sides on medium flame applying oil on both sides until golden brown and crisp.This is bit time consuming as it takes more time to get browned on both sides on low flame.so please be patient at this part.This should be roasted in such a way that when you try to tear a place it should split into two parts.
  

Serve it hot with Peanut-Coconut chutney or Onion Chutney or Coconut chutney.

Note:

I find that it is easier to make the tikkis when the dough is slightly warm. Once you refrigerate the dough it takes some effort to knead it again. Hence I make the tikkis when it is warm and then refrigerate the tikkis.It is easier this way.

Peanut-Coconut Chutney:

Ingredients:

1/2 cup roasted and skinned peanuts
1/2 cup fresh coconut
6 red chillies
1 tsp tamarind pulp
1/2 tsp grated jaggery(optional)
Salt to taste

to mix in with the chutney:
1/2 cup finely chopped onions

Method:

• Make the chutney by grinding all the ingredients into a thick paste by adjusting sourness and spiciness according to your taste.
  
• Then add in the finely chopped onions and mix it well. It is suppose to be a thick chutney. Add more onions according to your taste.
  

Serve it immediately with Billakudumu.

Toor Dal-Rice Rawa Dosa:(Dosa with the same rawa,but the finer version)

This dosa is made with the sieved portion of the toor dal-rice rawa mixture as I mentioned above. There are many versions to this dosa and this is an instant dosa as there is no soaking involved. It just tastes like omelet beacuse of its texture and in our house it is known by the name tomato Omelet.

Even if I do not have the fine rawa mixture,I use the coarse rawa mixture and then grind it little more to get finer rawa.

Ingredients:

1 cup fine rice-toor dal rawa(sieved finer rawa)
1/2 cup sour curd

1 onion,finely chopped
1 tomato,finely chopped

1 tsp green chilli paste

Salt,to taste
Method:

• Thin the curds with another 1/2 cup of water. Add it to the rawa mixture and let it soak for 15-30 mins. Then add some more water to make it to the medium consistency batter.
• Add the green chilli paste, salt and chopped onion and tomato and stir to combine.
  
• Pour a ladle of dosa batter on hot tawa like how we do for rava dosa,but need not to be thin and there is no need to spread.Pour oil all over the dosa.
  
• Make dosas on a medium high flame. Cover them with a lid and flip them over and fry on both sides.

This dosa can be served as it is and does not require any chutney.Otherwise you can serve it with the same peanut chutney or coconut chutney.

Variations:

Just like uthappam, you can add extra onions and tomato on top of the dosa.