Thapala pindi or Sarva pindi

Sarva pindi - picture released into the public domain by author Madhavi Madhurakavi

1. Soak chana dal for half an hour and drain.
2. To the dal, mix a little cumin or jeera seeds, salt, chilly powder, finely cut onion, grated ginger, and rice powder.
3. Add very little water and make it into a tight dough.
4. Grease a pan and slowly flatten the dough to a very thin layer on the pan.
5. Makes holes in the middle to help in uniform cooking.
6. Heat the pan and drizzle a little oil along the edges of the pancake and cover it and let it cook under slow heat.
7. Remove the lid and flip and cook again without the lid.
8. This is eaten like a snack.

Cabbage with lentils and coconut side dish

Cabbage Andhra style - photo author Madhavi Madhurakavi - Released into the public domain.

• Soak 3 tablespoons of Bengal gram dal aka split chana dal for at least one hour.
• Shred a small cabbage well.
• Boil the dal till soft and then add cabbage for it to boil again. 
• Remove from heat after the cabbage is soft and cooked.
• Decant the excess water from the cabbage - dal mix.
• Take a wok and add a spoon of oil and add -asafoetida ( a pinch ) - urad dal  (half a teaspoon )- mustard seeds ( 3 pinches) - cumin seeds ( same as mustard) and red chillies. After the mustard splatters add a few curry leaves.
• Add the cabbage mix to the tadka and mix it for a minute.
• Switch off the heat and add a little fresh grated coconut as garnishing.

Gooseberry side dish

gooseberry side

1. Boil and cook a few gooseberries till soft and firm.It can also be done in the pressure cooker.
2. Remove the seeds to discard and separate the segments. 
3. Take a pan and add a little oil. Add a little hing (asafoetida), mustard seeds, cumin seeds, a few red chilies and curry leaves.
4. Wait till the mustard splutter and add the green chillies and the gooseberry pieces.
5. Add salt, coriander powder, sugar and a pinch of turmeric powder and balance the taste.

Onion Pakoras

1. Slice onions.
2. Mix them in Besan/chickpea flour in a bowl.
3. Add salt, cumin seeds/jeera, finely chopped green chilies, finely chopped coriander and curry leaves and a spoon of rice flour.
4. Add very little water to make a tight dough.The flour should be able to bind all the onions. Too much of dough and too little onions will make the pakoras dense.
5. Take little uneven portions of the dough and deep fry in hot oil till golden brown.
6. Can be served with any tangy dip.