I made Dondakaya pappu yesterday and it was so tasty…
Nenu 3 whistles pettanu and pappu ni baaga mash kuda chesaanu kaani soft ga avvaledhu, malli 3 whistles petti oka 10 minutes varaku mash chesaanu.So total ga 6 whistles varku pettanu…does Dondakaya pappu needs more whistles than regular pappu??

I started visting 5 days ago and i am addicted to looking at your pictures

If it is okay can you let me know how your pictures are so bright like the cookery books professional pictures? I loves taking pictures and never thought i could take such wonderful pictures of food

Priya: Veyisthe pesara pappu chaala ruchiga vuntindi kada. chaala santhoshamu meeku nachhinanduku. Ee dondakaya pappu, Nandyala aa pranthamu nandu chestaaru. Baagane untundi, chesi chudandi. pandinavi veya vaddu pappuku, chedu vastundi.

Hi Lakshmi: Devon street, nearby. How lucky you are.:)

You are welcome Nalini.:)

glad to hear that you tried and liked this recipe, Madhavi. It’s a different taste, not bad for dondakaya, isn’t it?

Nandyala, atu vipu chestaaru. Baagane vuntindi, chesi chundandi Lakshmi.

Hi Prabha: Yep, its kovakkai. This is one vegetable even if I don’t get it, I won’t miss it that much.:) not a big fan.:)

Hi Nithya, Deepu, Manju and Krista: Thanks!

Tweety: Cabbage pappu, oy…:). Yes, I don’t, but my mother does. My mother prepares pappu with almost all kinds of vegetables.:)

Hi Deepa: ela kudirindo cheppandi tappakunda. Thanks.

Hi Veda: Handwash and no dishwasher. That’s about it.

Hi Yamini: Thanks for sharing.

Hi Sandeepa: we actually call these rice-dal round balls ‘amma(mother) mudda(food in round shape) affectionately. That’s how we were fed when we were babies by my mother and also in many households it’s a fun, traditional way to feed babies.
I prepare dal with less water so that the end result would be not watery but tight and easily can be mixed with rice and made into a round. Hope that helps.

Hi MB: Glad to hear that you tried and liked these recipes. Yes, storebought jowar flour taste little bit bitter. Because of long stay at store shelves, they loose freshness and become bitter.

Asha: Thanks!
Your enthusiasm is infectious and festival days at your blog, it’s like going to a dear friends home. I enjoy my visits to your blog verymuch.

Hello Narayana Swamy: Thanks for your nice words about Mahanandi. I greatly appreciate it. I have checked your blog. What you are doing is great and please continue. Best wishes!

Hi Suntiha: thanks. Except for pumpkin halwa, I haven’t prepared any. But you can check other food bloggers for recipes. There are some good ones out there.

Can’t say dondakaaya pappu tickles my palate, but this is an awesome site you’ve built. I know what I’m going to do this weekend - explore this site.

I invite you humbly to visit my blog on classical Telugu poetry I recently started.

Traditional recipes are a part of our collective knowledge and your effort here is a great way to preserve them.
Keep up the good work!
NS

Another thing I wanted to let you know that I understand now when wrote a little note to say ‘don’t ask me for recipes,I just post my recipes.I don’t do buffets’ etc. Absolute strangers e mailing for the same things!I got so tired of answering them, I had to take out
e mail add. from my profile which was there for my friends really!I am a little sad abt that.

Happy Thanksgiving Indira!:)