IDLY

Ingredients:
To make Batter:
1) idly rice - 3 cup
2) urad dhal - 1 cup
3) fenugreek seeds - 1 tsp
4) salt as required

Method:
1)soak idly rice,urad dhal & fenugreek seeds seperately in water for overnight.
2) wash and grind urad dhal - fenugreek seeds by adding water to a coarse texture consistency.
3) wash and grind rice by adding water to a fine texture consistency.
4) combine urad and rice batter. Add required amount of salt to batter and mix well. close it with a lid.
5) keep it aside and leave it to ferment(it may take 2-4 days).
6) when the batter is well fermented, it is ready to make idly.
7) consistency of batter should not be too watery or too tight.
8) pour the batter in a idly stand and place it in a vessel with boiling water and close it with a lid.
9) steam cook for 15 minutes and idly is ready.
10) Remove the idly stand from the vessel and cool for few minutes and using spoon take out the idlies.
11) serve with coconut cutney,sambhar and idly-milagai podi.

POORI

Ingredients:
1)wheat flour - 2 cups
2)pinch of semolina/sooji
3)water as required
4)salt as required
5)oil for frying

Method:
1) Mix the wheat flour,semolina and salt.
2) Knead by adding water little by little to make a hard dough. Knead for atleast 30 minutes.
3) Cover and rest the dough for atleast 20 minutes by using a wet cloth.
4) Take a small dough and make a lemon sized ball. Roll the ball to evenly thick circular shape.
5) Heat oil and deep fry all the pooris.
6) When frying pooris, press the bubble applying pressure on that all round so that poori get
puffed equally on all sides.
7) Flip to the other side. when it become golden brown remove the poori.
8) Make pooris as close as to the serving time otherwise the pooris go flat.
9) Serve with poori masal and coconut chutney.

Note:
1)The dough should be hard than chapathi dough.
2) semolina/sooji is added to keep the poori puff for sometime.

ONION UTHAPPAM

Ingredients:
1) Idli batter - 1 cup
2) finely chopped red onions - 3/4 to 1 cup
3) finely chopped green chilies - 2
4) 1 sprig finely chopped corriander leaves and curry leaves.
5) 1 tsp oil

Method:
1) Heat the Dosa pan.
2) Spread two spoonful of batter on to a Dosa pan. It should be thicker than normal dosa.
3) Add chopped onions,green chillies, corriander leaves and curry leaves on top it.
4) Add oil along the side of Uthappam.
5) When the base becomes golden brown turn the side and cook well.
6) Serve with coconut chutney,sambhar.

Note:
Optional: Grated carrot , peas, thin sliced tomato can also be added along with onions and green chillies.

ONION-RAVA DOSAI

Ingredients:
1)1 cup sooji rava/semolina
2)1 cup rice flour
3)1/4 cup maida
4)2 cups chopped onion
5)1 tsp cumin seeds
6)1/2 tsp pepper corn
7)3-4 green chillies(finely chopped)
8)1 tsp ginger
9)salt to taste

Method:
1)Mix the rice flour,rava & maida.
2)Add water and salt.The batter should be watery & flowing.
3)Add ginger,pepper corn,cumin seeds & green chillies.
4)Heat tawa and sprinkle small amount of chopped onions.
5)Sprinkle the batter by hand on the tawa.
5)Drizzle 1/2 tsp oil on the sides.
6)When it becomes golden brown turn it over.
7)Serve with chutneys.

Note:
1)Make sure the batter is very thin than the dosa batter.

GODHUMA DOSA (WHEAT DOSA)

Ingredients:
1)1 cup wheat flour
2)1 cup rice flour
3)1/2 tsp cumin(jeera) seeds
4)1 finely chopped green chillies
5)4-5 finely chopped curry leaves
6)4 1/2 cups water
7)salt to taste

Method:
1)Mix the flours and add water to form a thin batter.
2)Ensure no lumps when forming the batter.Consistency of the batter should be thinner than the normal dosa batter.
3)Add salt,cumin seeds,chillies and curry leaves.Mix well.
4)Let the batter rest for 10-15 mins.This makes dosas better.
5)Heat a dosa pan and grease it with few drops of oil.
6)When the pan is hot, pour a laddle-full of batter and spread like a dosa.
7) Allow to cook for a couple of minutes on each side while turning over.
8)The dosa is ready when browned on both sides.
9)Serve with sambar,chutney and idli-milagai podi.

Note:
The more rice flour we use, the crispier the dosa gets.

PLAIN DOSA

Ingredients:
1)3 cups of Idlli rice
2)1 cup of urad dal
3)1/2 tsp fenugreek/methi seeds
4)salt to taste

Method:
1)Wash & soak the rice and urad dal seperately overnight with adequate water.
2)Add methi seeds to urad dal.
3)Grind to paste.The little coarseness makes the dosa crispy.
4)Mix together,add salt with water to make batter.Allow it to ferment.
5)Heat pan with little oil.spread the mix on pan in circular motion to make thin Dosa.cook on both the sides.
6)Serve hot with coconut chutney & sambhar.

SAKKARAI PONGAL

Ingredients:
1)1/2 cup raw rice
2)1/4 cup split moong dhal
3)1/2 cup milk
4)2 cups of water
5)3/4 cup Jaggery
6)2 crushed cardomum
7)5-7 raisins
8)4 broken cashews
9)1 tbsp coconut scrapings
10)1 tbsp ghee

Method:
1)Melt jaggery with little water and allow to cool.
2)Wash rice and dhal & add water,milk and pressure cook for 1 whistle.
3)When the pressure is off,open cooker and mash the pongal.
4)Add jaggery syrup to pongal according to u'r taste.
5)Heat ghee in a pan and fry cashews,cardomum,raisins and coconut scrapings.
6)Add this to pongal and mix well.

VEN PONGAL

Ingredients:
1)1 cup raw rice
2)1/2 cup split moong dhal
3)3 cup water
4)1 cup milk
5)4-5 broken cashews
6)1 tsp cumin seeds
7)1 tsp peppercorns
8)1" crushed ginger
91 sprig curry leaves
10)salt as required

Method:
1)Wash rice and dhal & pressure cook it for 1 whistle with water,milk & salt.
2)After pressure goes off, mash the pongal.
3)Heat ghee in a pan and fry cashews,cumin,pepper,ginger and curry leaves.
4)Add this to pongal and mix well.
5)Serve it with sambar & coconut chutney.

PESARATTU (Moong Dhal Dosa)

Ingredients:
1)3 cups split green gram/moong dhal.
2)3/4 cup plain white rice.
3)3-5 green chilies.
4)1" ginger.
5)1 onion chopped finely.
6)1 tsp cumin seed.
7)2 sprigs of fresh curry leaves.
8)Salt to taste.

Method:
1)Soak moong dhal & rice in water for overnight for abt 10-12 hrs.
2)Wash and Grind with cumin seeds,ginger,curry leaves,green chilies & salt to a smooth batter.
3)Make dosas sprinkling few chopped onions on top with little oil.
4)Serve hot with coconut chutney & sooji upma.

Note:Pesarattu is the batter does not need to ferment.

EGG KOTHU PAROTA

Ingredients:
1) 4-shredded parota
2) 1 chopped tomato
3) 3 slited green chilly
4) 1 tsp ginger garlic paste
5) 8-10 curry leaves
6) 2-eggs
7) 1 medium size chopped onions
8) chicken(or)egg gravy
9) salt to taste
10) 1/4 tsp turmeric powder
11) 1/4 tsp pepper powder
12) chopped coriander leaves to garnish

Method:
1) Heat oil,add green chillies, curry leaves,chopped onions,ginger garlic paste & saute till the onion becomes soft.
2) Add the chopped tomato and fry for few mins,add turmeric powder,pepper powder and mix everything together.
3) Add the eggs and cook it well and make it like scrambled egg.
4) Finally add parota pieces,adjust salt & topped with spicy chicken(or)egg gravy.fry till it becomes crispy.
5) Garnish with coriander leaves.
6)Serve hot with coconut chutney & egg gravy.