Onion Rings

Some days back we had been to Tea House Restaurant in Bengaluru. There we saw Onion Rigs in the Menu.So we order it. Onion Rings along with Coffee tasted Great.

Today it was raining heavily in Benagaluru. I thought of preparing something Hot and Spicy.So Suddenly I remembered Onion Rings and Prepared it. Here is the recipe:)

Onion Rings:



You need to have

1 Large Onion
1 cup Besan/Kadle hittu
1 tbs Chilly Powder
1 tbs Salt
pinch of Turmeric Powder
1 tbs jeera
1 tbs Rice flour/Akki hittu
oil for deep frying


Slice the onion and separate disc from each other.



Add Besan,Chilly Powder,Salt,Rice Flour,Turmeric Powder,Jeera into a bowl. Prepare a batter by using sufficient amount of water.



Heat Oil for deep frying. Dip each onion disc on the batter prepared and fry till golden Brown.Serve Hot with tomato Sauce or Ketchup.

Soppina Sambar[Type 1]

Bengaluru style of Soppina Sambar has an authentic taste. Mostly Soppina Sambar is made with Danttina soppu.I really love to have it with Ragi mudde.


You need to Have:

Bunch of Amaranth Leaves/Dantina Soopu
1 cup toor dal
1 cup grated coconut
2 chopped tomatoes
1 tbs sambar powder
1 tbs Salt
1 tbs Khus Khus(Gasgase)
8-10 garlic flakes
1 large onion
small piece of cinnamon
2 Marathi Moggu
bunch of coriander leaves
1 tsp Oil
1/4 tsp mustard seeds



Cook the toor dal in pressure cooker for 3-4 whistles. Mean while remove outer cover of onion and place it in micro mode of micro oven for 3 minutes.If not then put onion on fire for 6-7 min.

Finely Chop Amaranth Leaves and wash it 2-3 times and keep it aside.


Add grated coconut,chopped tomatoes,sambar powder,Khus Khus,onion,cinnamon,Marathi Moggu , coriander leaves into mixer and make a smooth paste.Keep it aside.

In a thick bottomed vessel add oil and mustard seed , once it starts spluttering, Add chopped
Amaranth Leaves and cook it for 10 mins. Add ground masala ,Cooked toor dal and mix well.Keep this on flame for another 8-10 min .

Serve with Ragi mudde or Rice.