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Eggs - 6 (beaten well)
Flour - 3/4 cup
Water - 1 1/4 cup
Salt - 1 tsp
Peanut oil - 1 cup
Hot garlic sauce

For filling of spring rolls:
Cooked chicken -  1 cup
Cabbage - 1/2 cup (finely shredded)
Lettuce - 1 cup (shredded)
Soy sauce - 1 tbsp
salt - 1 tsp
Sugar - 1/2 tsp
Green chillies - 2 (deseeded and chopped)
Ground black pepper - 1/2 tsp
Vegetable oil - 4 tbsp
Spring onions - 2 (finely sliced with leeks)


  • Beat eggs well with salt, water and flour. Make a smooth batter.
  • Heat a heavy base frying pan, brush oil and make thin pancakes, cooking each on one side only.
  • Place spoonfuls of filling in the center and roll into parcels as for spring rolls.
  • Heat oil in a pan and deep fry the rolls until golden, turning each during cooking.
  • Drain and cut each into half before serving.
  • Serve hot with garlic sauce.
For filling of spring rolls:
Non-vegetarian - Heat oil and saute the spring onions, minced chicken or meat, cabbage, lettuce, chillies, with all the seasonings for 5-8 minutes.
Vegetarian - Use 1 cup bean sprouts instead of chicken and 1/2 cup cooked soy mince. Follow the recipe as above.

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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.