ఉల్లి అట్టు/ ఉతప్పం: Ulli attu/Utappam: Sour Onion pancake

Serving: 6 atlu





INGREDIENTS:

Black gram dal 1/4 cup
Rice 1 cup
Salt to taste
Onions 2 big
Green chillies 8 to 10
Chilly powder 1/2 tsp
Oil enough to roast
Curry leaves few

METHOD:

1.soak dal and rice separately for over night.
2. Next day morning grind separately to make smooth batter.
3.Keep aside for fermentation.
4.Cut onions into small pieces.
5.Cut green chillies and curry leaves in to small pieces.
6.Add onions, green chillies, salt and curry leaves to the batter.
7.Mix well.
8.Heat flat pan grease with oil, then pour batter and spread thick round.
9.Add oil around the dosa and keep lid on it.
10. cook in medium flame.
11.when it is cooked turn it and cook other side for some more time.
12.when it is done serve hot.

It can be made with left over idly or dosa batter.
The batter must be sour.

ఉల్లిపాయ సమోసా: Ullipaya Samosa- Onion Samosa

Ingredients:

Maida (all purpose flour).........1 cup (rice cooker cup)
Atta (Wheat Flour)...........1 cup
oil......................................2 tsp
Water..................................enough.
Salt......................................2 pinches.
Oil .......................................for deep frying
Plain flour............................2 tsps with water to make a paste for sealing

For Stuffing:

Onions....................................1 big
Flat rice (atukulu)...................same quantity of onion pieces
Green Chillies..........................5 no.
Cilantro.....................................1/2 bunch
Chilly Powder............................1 tsp
Chat Masala................................2 tsp.
Cumin Powder...............................1 tsp

Method:

1.Add both the flours together in a bowl, with salt and oil mix with fingers. Do not use the palm now. Mix it with fingers making like crumbs. then add water little by little making it into a soft and fine dough. keep it for 1/2 an hr.
2.Cut onion into small pieces.and measure
3.Add same quantity of flat rice to onions.
4.Now add salt, chilly powder, cut green chilly and cilantro, cumin powder, chat masala.
5.mix all these together.
6. Now the filling is ready.
7. Take lemon size ball from the dough, roll it in to thin roti(like rumali roti)heat this roti on a pan, on one side only. and keep it on a plate not heated side.now roti is ready to prepare samosas.
8.Cut this pre-heated roti, into broad strips, apply the prepared plain flour paste to all sides.fold it in a triangle shape, fill it with the filling.now seal the samosa using the paste.make all the dough in the same form.
9.Keep the oil on stove and heat it.
10.Put these samosas in oil, in a medium heat.do not over heat.
11.Take them out soon, put rest of the samosas.take them out soon.
12.Now again put all the samosas in the oil fry second time till they are light brown.
13.These samosas are ready and crisp to consume.

Variation:
you can use potato curry also for filling.
It makes 25 samosas.

ఉల్లిపాయ పులుసు / Vullipaaya Pulusu/ Onion Stew

Ingredients
2 big onions/ vullipayalu
1/2 tsp chilly powder(adjust as per taste)
salt to taste
1tbsp oil
1 big marble size tamarind/ chinthapandu

Popu/ Thadka Ingrdients
Cumin seeds
Mustard seeds


Preparation

Soak tamarind. Chop onions into small cubes.
Heat oil and add thadka ingredients.
Add onions and fry them until light brown
Squeeze tamarind and add this juice to the onions
Now, add salt and chilly powder boil them
In a bowl take chana flour, add water and make a paste and add this paste to pulusu.
Let it boil for 2 more minutes.

This will go with rice along with kandi pachadi and sandigapindi.

ఉల్లిపాయి పకోడీ (Ullipaayi pakodi)- Onion Fritters

Serves: Two as a snack. Preparation time: 1 hour including preparing ingredients to the final product.

Ingredients:
1 heaped cup of fine sliced onions
1 cup Chickpea flour (Garbanzo flour, Gram flour, Besan, Senaga pindi)
1/4 cup Rice flour
Green chillies, finely sliced- to taste
Salt to taste
Red chilli powder to taste
Curry leaves- 5 big leaves chopped fine
1 shallow tsp Garam masala powder
1 pinch Cumin seeds (Jheera, Jilakara)
Asafoetida to taste (Heeng, Inguva)
1 big pinch of Turmeric (Haldi, Pasupu)
1 shallow tsp Ginger-garlic paste
Oil to fry

Method:

In a bowl, sift together the Gram flour, Rice flour, Asafoetida, Garam masala, turmeric and cumin seeds along with 2 tsps of oil. Knead well for even absorption of oil into flour mixture. Set aside.
In another bowl, mix onions, green chillies, curry leaves, ginger-garlic paste and salt. Wait for thirty seconds, salt makes water run out of the onions. Add red chilli powder. Just before you start preparing this bowl, place a kadhai/wok of oil for heating.

Then fold in the previous bowl's contents (the mixed flours) into this bowl and knead well. Add upto half a tablespoon of water if you feel the need. Our pakoda dough is done, the oil too should be medium hot by now. Drop a grain-sized amount of dough into the oil to test it, if it sinks & rises up foaming, our oil is ready.

Drop small dollops of pakoda dough into the kadhai. Stir once in a while to fry evenly. When they are almost done, remove them onto a plate lined with blotting paper. They continue to cook & brown even after they're removed from the oil, hence they'll be perfectly done after they are out.
Serve with tomato ketchup or any chutney of your choice. They are absolutely yummy even eaten without any dips.

Precautions/Warnings:

Make sure oil is heated by the time the pakoda dough is done. (Pakodas turn out soggy if the chickpea flour soaks for too long while waiting for the oil to heat.) 

Trivia:

"Ullipai phokoda" according to Tittu, my favourite snack, how I fretted when I wasn't allowed to eat it for 3 months on a jaundice diet when I was ten years old.  

I love making "Kadi Pakoda" with these pakodis, a kind of 'Majjiga pulusu' . Alas this dish lies outside our purview for now, otherwise I would have converted these pakodis into awesome delicious Kadi Pakoda!!!