BREAKFAST

Idli

Ingredients

• Urad dal - 1 cup
• Idli rava - 2 cups
• Salt - as required

Method

1. Soak the urad dal with sufficient water for 6 hours.
2. Just few minutes before grinding the dal, soak rava in sufficient water.
3. Grind the dal into soft batter.
4. Remove the excess water from rava and add to the batter. (Take a handful of rava into palms, squeeze excess water and then add to the batter.)
5. Add the salt and mix properly.
6. Keep it aside overnight to allow it to ferment.
7. Take big vessel(or idli cooker) add two cups of water and put it on stove.
8. Fill the idli moulds with batter and put in the vessel.
9. Cook for 10 to 12 min and switch off the stove.
10. After cool take them from the moulds and serve them with peanut chutney or coconut chutney.

Dosa

Ingredients

• Urad dal - 1 cup
• Rice - 3 cups
• Methi seeds - 1 tbsp

Method

1. Soak urad dal and rice (add also the methi seeds) with sufficient water for 6 hours.
2. Grind this into smooth batter adding sufficient water.
3. Add the salt and allow the batter to ferment for atleast 8 hours or overnight.
4. Heat the tava (or nonstick pan), take a big spoonful of batter and put in the center of the pan, spread evenly until you get the required size of dosa.
5. Add a spoon of oil and once it starts turning brown flip it onto the otherside.
6. After a min take it out of pan and serve hot with coconut chutney or peanut chutney.

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Coconut dosa

Ingredients

• Urad dal - 1 cup
• Rice - 2 cups
• Grated coconut or coconut pieces - 1 cup

Method

1. Soak urad dal and rice with sufficient water for 6 hours.
2. Grind this into smooth batter with coconut adding sufficient water.
3. Add the salt and allow the batter to ferment for atleast 6 hours.
4. Heat the tava (or nonstick pan), take a big spoonful of batter and put in the center of the pan, spread evenly until you get the required size of dosa.
5. Add a spoon of oil and once it starts turning brown flip it onto the otherside.
6. After a min take it out of pan and serve hot with coconut chutney or peanut chutney.

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Tomato dosa

Ingredients

• Urad dal - 1 cup
• Rice - 2 cups
• Tomato - 2 (big)
• Red chillies/green chillies - 3 to 4
• Coriander leaves

Method

1. Soak urad dal and rice with sufficient water for 6 hours.
2. Fry the chillies in little oil and add the cut tomato pieces and fry for 5 min.
3. Grind this into smooth batter with tomato, chillies and coriander leaves adding sufficient water.
4. Add the salt and allow the batter to ferment for atleast 6 hours.
5. Heat the tava (or nonstick pan), take a big spoonful of batter and put in the center of the pan, spread evenly until you get the required size of dosa.
6. Add a spoon of oil and once it starts turning brown flip it onto the otherside.
7. After a min take it out of pan and serve hot with coconut chutney or peanut chutney.

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Upma

Ingredients

• Rava - 1 cup
• Oil - 2 tbsp
• Green chillies - 3 to 4
• Seasoning - 1 tsp of toor dal, urad dal, mustard seeds 1/2 tsp of jeera, 2 to3 pieces of red chillies and few curry leaves
• Water - 2 cups
• Salt as required

Method

1. Fry rava in little ghee or oil until it turns light golden color or the raw smell goes away.
2. Heat the oil in a pan add the seasoning and green chillies.
3. Fry for a min and add 2 cups of water with salt according to your taste.
4. Once the water starts boiling add the rava slowly stirring all the time.
5. Cover the pan and cook on slow heat for about 5 min.
6. Serve hot with peanut chutney or spicy pickles.

NOTE:

Add 1/2 cup of tomato pieces or peas (or both) for variation.

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Vermicelli upma

Ingredients

• Semiya - 1 cup
• Oil - 2 tbsp
• Green chillies - 3 to 4
• Seasoning - 1 tsp of toor dal, urad dal, mustard seeds 1/2 tsp of jeera, 2 to3 pieces of red chillies and few curry leaves
• Water - 1 1/2 cups
• Salt as required

Method

1. Heat the oil in a pan add the seasoning and green chillies.
2. Add semiya fry until it turns light golden color .
3. Add 1 1/2 cups of water with salt according to your taste.
4. Cover the pan and cook on medium heat for about 10 min.
5. Serve hot with peanut chutney or spicy pickles.

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Puri

Ingredients

• Wheat flour - 2 cups
• Ghee - 1tbsp
• salt to taste
• Milk - 1 tbsp
• water to knead dough
• oil to deep fry

Method

1. Make soft pliable dough using all ingredients.
2. Make some rounds about a small lime size.
3. Roll them with the rolling pin about 4'' in diameter.
4. Then fry in hot oil, till light brown.
5. Turn once and fry other side.
6. Drain and serve hot with spicy vegetables curries (like potato curry).

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pongal

Ingredients

• Moong dal(pesarapappu) - 1 cup
• Rice - 2 cups
• Pepper corns - 10 to 15
• Green chillies - about 10
• Ghee - 3 tbsp
• Water - 6 to 7 cups
• Salt as required

Method

1. Wash rice and dal , drain the water completely and keep it aside.
2. Heat ghee in a pan, add the chillies and pepper corns.
3. Fry for a min and add the dal and rice.
4. Fry for 5 min and add water and salt, cook until soft.
5. Serve hot with sambhar or peanut chutney.

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Instant dosa

Ingredients

• Maida - 1 cup
• Besan (senaga pindi) - 1 cup
• Sour curds - 1 to 2 cups
• Water
• Chilli powder and salt according to taste

Method

1. Mix all the ingredients without any lumps (dosa consistency).
2. Heat the tava (or nonstick pan), take a big spoonful of batter and put in the center of the pan, spread evenly until you get the required size of dosa.
3. Add a spoon of oil and once it starts turning brown flip it onto the otherside.
4. After a min take it out of pan and serve hot with coconut chutney or peanut chutney.