Bajji majjiga pulusu

Ingredients:
Curd - 1 cup
Besan (or chickpea) flour - 2 spoons
Green chillies - 3
Curry leaves - 15
Turmeric - 1/2 spoon
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Coriander leaves - 1/4 cup
Water
Oil
Salt

For bajji:
Besan (or chickpea) flour - 1/2 cup
Red chilli powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Garam masala - 1/2 spoon
Oil for deep frying
Water
Salt

Procedure:
Take a bowl add curd, besan flour and little water and whip it.
Heat a vessel and add oil in it. Add cumin seeds, mustard seeds, curry leaves, turmeric and green chillies.
Once they start to splutter add the curd mixture.
Cook for 5-10 mins. Now add coriander leaves and remove from heat and keep aside.
Take a bowl and add all the ingredients for bajji except oil. Batter consistency should be like dosa.
Heat a pan and add oil for deep frying. Pour spoonful of batter and deep fry until light brown.
Remove from oil and keep these bajjis into the majjiga pulusu which is prepared already.
Soak these bajjis for 10 mins and later serve with rice.

Ragi sankati/mudde with menthi pulusu

Ingredients:
Ragi flour - 1 cup
Water - 4 cups
Rice - 3 spoons
Salt
Ghee - 1 spoon

Procedure:
Heat a vessel, add water and rice in it. Cook the rice until soft.
Take a bowl add ragi flour and 1/2 cup water into it such that no lumps are formed.
Now add the above mixture, salt and ghee to the cooked rice.
Stir the mixture continuously so that bottom is not burnt.
Once it is cooked remove from heat. Wet your palms with water and take a big mixture of ragi.
Make a round ball and serve hot with sambar or any pulusu.

I had the ragi sankati with menthi pulusu :)

Menthi pulusu
Ingredients:
Dry red chilli - 5
Rice - 1 spoon
Coriander seeds - 1 spoon
Dry coconut - 2 spoons
Methi seeds - 1 spoon
Methi leaves - 1 cup
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Chana dal - 1 spoon
Turmeric - 1/2 spoon
Garlic cloves - 2
Onion - 1
Tamarind pulp - 2 spoons
Salt
Water
Oil

Procedure:
Dry roast the dry red chillies, coriander seeds, rice and methi seeds.
Remove from heat and allow it to cool. Later grind it to fine powder.
Heat another pan and add oil in it.
Once oil is heated add cumin seeds, mustard seeds, 2 dry red chillies and chana dal.
When dal turns light brown add onion, turmeric and garlic into it. Stir for 5 mins.
Now add methi leaves, ground powder, tamarind pulp, water and salt.
Boil for 10-15 mins and remove from heat.