vegetarian receipes

NAAN

BUTTER NAAN

Ingredients

Maida-2cup
Yeast-1/2 tsp
Sugar-1/2 tsp
Salt-1/2 tsp
Butter-required

Method

Mix yeast,sugar and salt in a cup.
Add 1/4 cup warm water and disolve yeast.
Close the cup with lid and leave it for 5 to 10 mts.
Add the disolved yeast with maida,add required water and make a soft dough.
Close the dough in a bowl(big one which leaves space to raise) tightly with a lid.Leave it for 3 to 4 hrs to ferment and raise.

Knead the dough again to smooth and Make lemon size balls.
Flat the balls to required shape.

Heat a tawa or pan with handle.
Sprinkle water on heated tawa and placed the rolled naan.
Close it with lid.
When it is cooked on oneside,invert the tawa to direct fire(so that the otherside of naan is cooked on directfire)Then apply butter on naan and serve hot.

VARIATIONS:

For garlic naan,sprinkle chopped garlic on rolled naan and place on tawa.Likewise chopped mint or any masalas can be sprinkled on top and cook asusual.

NOTE:

Colder water results slower fermentation while much warm water may harm the yeast and leads to poor raising.

UPPUMA

SOOJI UPPUMA

Ingredients
Sooji-1 cup
Green chilly or dry chilly-3
Chopped onion-1/2 cup
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil-2 tbsp
Coriander leaves

Method
Roast rava with little ghee.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onion and chillies.
Sauté till the onion becomes translucent.
Add water (3 cups), salt and coriander leaves.
Allow it to boil.
Add rava by keep on stirring.
Mix without lumps.
Close the lid and cook it.

Option: can add cooked vegetables at the stage of water boiling and cook.

WHEAT RAVA UPPUMA

Ingredients
Wheat rava-1 cup
Green chilly or dry chilly-3
Chopped onion-1/2 cup
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil-2 tbsp
Coriander leaves

Method
Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onion and chillies.
Sauté till the onion becomes translucent.
Add water (3 cups), salt and coriander leaves.
Allow it to boil.
Add rava and mix without lumps.
Close the lid and cook it.

SEMOLINA UPPUMA

Ingredients
Semia-1 cup
Green chilly or dry chilly-3
Chopped onion-1/2 cup
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil-2 tbsp
Coriander leaves

Method
Roast semia with little ghee.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onion and chillies.
Sauté till the onion becomes translucent.
Add water (2 cups), salt and coriander leaves.
Allow it to boil.
Add semia by keep on stirring.
Mix without lumps.
Close the lid and cook it.

Option: can combine sooji and semia and cook with limited water.
Option: can add cooked vegetables at the stage of water boiling and cook.

VEGETABLE UPPUMA

Ingredients

Broken rice or broken wheat-1 cup
Sliced small onion-1/4 cup
Tomato-1
Chopped carrot, beans, peas, potato, cauliflower-1/2 cup
Ginger, garlic paste-1 tsp
Green chilly-4
Oil
Salt
Curry leaves, coriander leaves
Coconut paste-little
Ghee-little
Turmeric powder
Mustard seeds, urad dal and channa dal for seasoning

Method

Dry roast rice or wheat in a pan till golden brown.
Add 2 cups of water and cook it with salt.

Meanwhile, season the items in oil.
Add curry leaves, green chilly, onion and sauted well.
Add sliced tomato and sauted it.
Add ginger garlic paste and mix well till raw smell goes.
Add vegetables, salt, turmeric powder and sauted well.

When the rice or wheat is ¾ th cooked, add vegetable mix, coconut paste and keep in simmer till cooked.
Add ghee and mix evenly.
Sprinkle coriander leaves.

SEMIA RAVA KICHADI

Ingredients

Semia-1/2 cup
White rava-1/2 cup
Sliced small onion-1/4 cup
Tomato-1
Chopped carrot, beans, peas, potato, cauliflower-1/2 cup
Ginger, garlic paste-1 tsp
Green chilly-4
Oil
Salt
Curry leaves, coriander leaves
Ghee-little
Turmeric powder
Mustard seeds, urad dal and cloves, cinnamon for seasoning

Method

Dry roast semia and rava separately in a pan till golden brown.
Add 2 cups of water and cook it with salt.

Meanwhile, season the items in oil.
Add curry leaves, green chilly, onion and sauted well.
Add sliced tomato and sauted it.
Add ginger garlic paste and mix well till raw smell goes.
Add vegetables, salt, turmeric powder and sauted well till ¾ cooked.

When the semia and rava is ¾ th cooked, add vegetable mix and keep in simmer till cooked.
Add ghee and mix evenly.
Sprinkle coriander leaves.

TOMATO SEMIA

Ingredients

Semia-100 gms
Tomato-5
Sliced onion-1 cup
Green chilly-3
Oil
Salt
Garam masala powder-1/2 tsp
Seasoning items

Method

Cook semia with oil and salt.
Drain excess water.

Make tomato to puree.
Season mustard seeds, urad dal, channa dal, curry leaves.
Add onion, green chilly and sauted it.
Add garam masala powder and mix once.
Add tomato puree, salt, turmeric powder and allow it to boil till thick.
Mix semia in it.
Sprinkle coriander leaves.

LEMON SEMIA

Ingredients
Semia-1 cup
Lemon-1
Green chilly-2
Dry chilly-3
Peanuts-few
Mustard seeds, urad dal, chana dal, curry leaves
Asafoetida-a pinch
Oil
Salt

Method
Cook the semia with salt and turmeric powder.
Remove excess water.

Heat oil, season mustard seeds, urad dal, chana dal, curry leaves and asafoetida.
Add peanuts and fry.
Add chillies and fry.
Add lemon juice and boil it with little salt.
Add semia and mix evenly.
Sprinkle coriander leaves.

BEATEN RICE UPPUMA

Ingredients
Beaten rice-1 cup
Green chilly or dry chilly-3
Chopped onion-1/2 cup
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil
Scrapped coconut-1/4 cup
Coriander leaves

Method
Soak beaten rice in water for 2 mts and drain water.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add chilly and onions.
Sauté well.
Add beaten rice, salt.mix well.
Add coconut and coriander leaves and mix evenly.

NOODLES

PLAIN NOODLES

Ingredients
Noodles-200 gms with its masala powder.
Sliced onion-1/2 cup
Green chilly-2
Tomato-1
Oil
Salt-little
Mustard seeds, urad dal, curry leaves

Method

Season Mustard seeds, urad dal, curry leaves with oil.
Add onion,chilly and sauté for 2 mts.
Add tomato,salt and sauté for 2 mts.
Add masala powder and mix once.
Add water,allow it to boil.
Add noodles and cook it on open pan.
Sprinkle coriander leaves.

VEGETABLE NOODLES

Ingredients
Noodles-200 gms with its masala powder.
Sliced onion-1/2 cup
Green chilly-2
Tomato-1
Carrot,beans,cabbage,peas,capsicum-1/2 cup
Oil
Salt-little
Mustard seeds, urad dal, curry leaves

Method

Season Mustard seeds, urad dal, curry leaves with oil.
Add onion,chilly and sauté for 2 mts.
Add vegetables and sauté well.
Add tomato,salt and sauté for 2 mts.
Add masala powder and mix once.
Add water,allow it to boil.
Add noodles and cook it on open pan.
Sprinkle coriander leaves.

MUSHROOM AND BABYCORN NOODLES

Ingredients
Noodles-200 gms with its masala powder.
Sliced onion-1/2 cup
Green chilly-2
Tomato-1
Mushroom and baby corn-1/2 cup
Oil
Salt-little
Mustard seeds, urad dal, curry leaves

Method

Season Mustard seeds, urad dal, curry leaves with oil.
Add onion, chilly and sauté for 2 mts.
Add mushroom and baby corn.
Sauté for 2 mts.
Add tomato, salt and sauté for 2 mts.
Add masala powder and mix once.
Close and cook for 5 mts.

Add hot water and allow it to boil once.
Add noodles and cook it on open pan.
Sprinkle coriander leaves.

Can sprinkle chopped spring onion.

VEGETABLE NOODLES-OTHER TYPE

Ingredients
Noodles-200 gms with its masala powder.
Sliced onion-1/2 cup
Green chilly-2
Vegetables required-1/2 cup
Oil
Salt-little

Method
Boil 5 cups of water,add salt and 1 tsp oil.
Add noodles and cook.
Remove excess water .
Wash the noodles in cool water or running tap water in a strainable bowl.
Keep it without water.

Heat oil.
Add onion,chilly and sauté for 2 mts.
Add vegetables,salt and sauté till it is ¾ th cooked.
Add masala powder and mix once.
Add noodles and mix evenly.
Sprinkle spring onion.

EGG NOODLES

Ingredients
Noodles-200 gms with its masala powder.
Sliced onion-1/2 cup
Green chilly-2
Vegetables required-1/2 cup
Egg -3
Oil
Salt-little

Method
Boil 5 cups of water; add salt and 1 tsp oil.
Add noodles and cook.
Remove excess water.
Wash the noodles in cool water or running tap water in a strainable bowl.
Keep it without water.

Scramble the eggs with salt and pepper powder.

Heat oil.
Add onion, chilly and sauté for 2 mts.
Add vegetables, salt and sauté till it is ¾ th cooked.
Add masala powder and mix once.
Add noodles, scrambled egg and mix evenly.
Sprinkle spring onion.

CHINESE NOODLES

Ingredients
Noodles-200 gms
Sliced onion-1/2 cup
Vegetables required-1/2 cup
Soyasauce,tomato sauce and chilly sauce-each 1 tsp
Oil
White pepper powder-1 tsp
Salt-little

Method
Boil 5 cups of water,add salt and 1 tsp oil.
Add noodles and cook.
Remove excess water .
Wash the noodles in cool water or running tap water in a strainable bowl.
Keep it without water.

Heat oil.
Add onion and sauté for 2 mts.
Add vegetables, salt and sauté till it is ¾ th cooked.
Add sauces and mix once.
Add noodles, pepper powder and mix evenly.
Sprinkle spring onion.

CHINESE EGG NOODLES

Ingredients
Noodles-200 gms
Sliced onion-1/2 cup
Carrot, beans-1/4 cup
Soyasauce, tomato sauce and chilly sauce-each 1 tsp
Oil
Egg-3
White pepper powder-1 tsp
Salt-little

Method
Boil 5 cups of water, add salt and 1 tsp oil.
Add noodles and cook.
Remove excess water .
Wash the noodles in cool water or running tap water in a strainable bowl.
Keep it without water.

Scramble the eggs with salt and pepper powder.

Heat oil.
Add onion and sauté for 2 mts.
Add vegetables, salt and sauté till it is ¾ th cooked.
Add sauces and mix once.
Add noodles, egg, pepper powder and mix evenly.
Sprinkle spring onion.

PANIYAARAM

PANIYAARAM

Ingredients
Idly batter
Oil

Method
Heat the paniyaram stone; apply oil in the base of semi circles.
Pour the batter to its ¾ th height.
When it is cooked on one side, turn to other side and cook.

ONION PANIYAARAM

Ingredients
Idly batter-1 cup
Oil
Coriander leaves

For tempering:
Mustard seeds, urad dal, chana dal, curry leaves
Chopped onion-1/2 cup
Green chillies-4

Method
Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onion and chilly.
Sauté for 2 mts.
Add in batter, add coriander leaves too and mix altogether.

Heat the paniyaram stone; apply oil in the base of semi circles.
Pour the batter to its ¾ th height.
When it is cooked on one side, turn to other side and cook.

VEGETABLE PANIYAARAM

Ingredients
Idly batter-1 cup
Oil
Coriander leaves

For tempering:
Mustard seeds, urad dal, chana dal, curry leaves
Chopped onion-1/2 cup
Green chillies-4
Chopped and cooked carrot, beans-1/4 cup

Method
Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onion and chilly.
Sauté for 2 mts.
Add vegetables and sauté for 1 mt.
Add in batter, add coriander leaves too and mix altogether.

Heat the paniyaram stone; apply oil in the base of semi circles.
Pour the batter to its ¾ th height.
When it is cooked on one side, turn to other side and cook.

MILLET PANIYAARAM

Ingredients
Idly batter-fermented-1 cup
Kambu (millet) flour-1 cup
Salt

Paste coarsely:
Small onion-7
Cumin seeds-1/4 tsp
Curry leaves -few

Method

Mix all the ingredients to idly batter consistency.
Do paniyaaram.

Variation: like above paniyaaram, can add onion and vegetables to the batter and cook.

PANIYAARAM

PANIYAARAM

Ingredients
Idly batter
Oil

Method
Heat the paniyaram stone; apply oil in the base of semi circles.
Pour the batter to its ¾ th height.
When it is cooked on one side, turn to other side and cook.

ONION PANIYAARAM

Ingredients
Idly batter-1 cup
Oil
Coriander leaves

For tempering:
Mustard seeds, urad dal, chana dal, curry leaves
Chopped onion-1/2 cup
Green chillies-4

Method
Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onion and chilly.
Sauté for 2 mts.
Add in batter, add coriander leaves too and mix altogether.

Heat the paniyaram stone; apply oil in the base of semi circles.
Pour the batter to its ¾ th height.
When it is cooked on one side, turn to other side and cook.

VEGETABLE PANIYAARAM

Ingredients
Idly batter-1 cup
Oil
Coriander leaves

For tempering:
Mustard seeds, urad dal, chana dal, curry leaves
Chopped onion-1/2 cup
Green chillies-4
Chopped and cooked carrot, beans-1/4 cup

Method
Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onion and chilly.
Sauté for 2 mts.
Add vegetables and sauté for 1 mt.
Add in batter, add coriander leaves too and mix altogether.

Heat the paniyaram stone; apply oil in the base of semi circles.
Pour the batter to its ¾ th height.
When it is cooked on one side, turn to other side and cook.

MILLET PANIYAARAM

Ingredients
Idly batter-fermented-1 cup
Kambu (millet) flour-1 cup
Salt

Paste coarsely:
Small onion-7
Cumin seeds-1/4 tsp
Curry leaves -few

Method

Mix all the ingredients to idly batter consistency.
Do paniyaaram.

Variation: like above paniyaaram, can add onion and vegetables to the batter and cook.

APPAM-IDI APPAM

APPAM

Ingredients
Boiled rice-1 cup
Raw rice-1 cup
Urad dal-1/4 cup
Coconut-1/2
Salt
Soda salt-few

Method
Soak rices and dal together.

Grind rices and dal with coconut to batter.
Add salt and mix.
Allow it to ferment.

While making, dissolve soda salt with little water and mix in batter.

Heat the appam kadai, apply oil.
Pour a ladle of batter from outer to inner side-centre part will be thick and outer layer will be thin.
Or
Pour a ladle of batter in centre and take the kadai in hand and roll it to spread every where.

Close the lid and cook.

VARIATION: grind the rices and dal alone to thick batter.
Allow it to ferment.
Add coconut milk and soda salt –while cooking.

Can be served with coconut chutney, chenna masala or potato with coconut milk.

PALM JAGGERY APPAM

Ingredients
Boiled rice-1 cup
Raw rice-1/2 cup
Urad dal-1/4 cup
Salt

Palm jaggery -250 gms

Method
Soak and grind the rice and dal to thick batter.
Add salt and allow it to ferment.

Disolve the jaggery with water and strain it.
Add in batter and make appam.

KAARA KOLUKATTAI

Boiled rice-1 cup
Salt

For tempering:
Oil
Mustard seeds, urad dal, chana dal and curry leaves
Finely chopped onion-1/2 cup
Chopped green chilly-4
Coriander leaves.

Method

Soak the rice and grind to thick batter.
Add salt.

Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add chilly and onions; sauté for 5 mts.
Add coriander leaves and mix for 1 mt.
Add batter and mix all evenly till unstuck level.
Make soft dough.
Do shapes and steam cook it.

IDI APPAM

Ingredients
Boiled rice-1 cup
Coconut-1/4
Salt
Oil

Method

Soak the rice and grind with coconut to a nice batter.
Add salt and mix.

To cook we can follow 2 methods:

Type 1:
The grinded batter is diluted like idly batter.
Do idlies and press with idi appam machine.
Then cut to small pieces.

Type 2:
The batter should be thick.
Heat little oil in kadai; add batter and sauté till unstuck level.

Using murukku (hand) machine, squeeze the batter in idly plates and steam cook it.
Allow it to cool and cut to pieces or serve as it is.

Can be served with coconut chutney, coconut milk.

INSTANT IDI APPAM

Ingredients

Rice flour-1 cupwater
Salt

Method

Boil water.

Mix salt with flour evenly.
Add water and do soft dough.

Using murukku (hand) machine, squeeze the batter in idly plates and steam cook it.
Allow it to cool and cut to pieces or serve as it is.

Can be served with coconut chutney, coconut milk.

COCONUT IDI APPAM

Ingredients
Cooked and make pieces –idi appam-1 cup
Sliced small onion-1/4 cup
Coconut scrapped-1/2 cup
Green chilly-2
Dry chilly-2
Salt-a pinch
Oil
Mustard seeds, urad dal, chana dal ,curry leaves
Coriander leaves

Method
Already idi appam is made with required salt.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onions and chillies, sauté well.
Add coconut, salt and sauté for 1 mt.
Add broken idi appam, coriander leaves.
Mix altogether in medium flame.

Serve with coconut chutney.

LEMON IDI APPAM

Ingredients
Cooked and make pieces –idi appam-1 cup
Sliced small onion-1/4 cup
Lemon -1/2
Green chilly-2
Dry chilly-2
Salt-a pinch
Oil
Mustard seeds, urad dal, chana dal, curry leaves
Coriander leaves

Method
Already idi appam is made with required salt.

Mix lemon and turmeric powder with idi appam.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onions and chillies, sauté well.
Add broken idi appam, coriander leaves.
Mix altogether in medium flame.

Serve with coconut chutney.

TOMATO IDI APPAM

Ingredients
Cooked and make pieces –idi appam-1 cup
Sliced small onion-1/4 cup
Tomato-2
Green chilly-2
Dry chilly-2
Salt-a pinch
Oil
Mustard seeds, urad dal, chana dal ,curry leaves
Coriander leaves

Method
Already idi appam is made with required salt.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onions and chillies, sauté well.
Add tomato, turmeric powder, salt and sauté well.
Add broken idi appam, coriander leaves.
Mix altogether in medium flame.

Serve with coconut chutney.

TOMATO MASALA IDI APPAM

Ingredients
Cooked and make pieces –idi appam-1 cup
Sliced small onion-1/4 cup
Tomato-2
Green chilly-2
Dry chilly-1
Garam masala powder-1/2 tsp
Salt-a pinch
Oil
Mustard seeds, urad dal, chana dal, curry leaves
Coriander leaves

Method
Already idi appam is made with required salt.

Make tomato puree.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onions and chillies, sauté well.
Add garam masala powder and turmeric powder, mix for 1 mt.
Add tomato puree, salt and sauté well till it gets thicken and oil comes out.
Add broken idi appam, coriander leaves.
Mix altogether in medium flame.

Serve with raita.

EGG IDI APPAM

Ingredients
Cooked and make pieces –idi appam-1 cup
Sliced small onion-1/4 cup
Egg-2
Green chilly-2
Dry chilly-2
Salt-a pinch
Oil
Mustard seeds, urad dal, chana dal, curry leaves
Coriander leaves

Method
Already idi appam is made with required salt.

Beat the egg with little salt and pepper powder.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add onions and chillies, sauté well.
Add broken idi appam, coriander leaves.
Pour egg on it.
Mix altogether in medium flame till it gets dry.

Serve with chenna masala, coconut chutney.

ADAI

1. ADAI DOSA

Ingredients
Rice -1 cup
Toor dal-1/2 cup
Dry chilly-2
Curry leaves
Cumin seeds-1/2 tsp
Asafoetida-a pinch
Small onion-7

Method
Soak and grind rice and dal.
At last add other ingredients and make a grind.
Add salt.
Allow it to ferment.
Do thin dosa and serve with coconut chutney.

2. MULTI DAL ADAI

Ingredients
Rice-1 ½ cup
Dals-1 cup
(Toor dal, moong dal, urad dal, Bengal gram)

Tomato-1
Dry chilly-6
Curry leaves
Cumin seeds-1/2 tsp
Asafoetida-a pinch
Small onion-7

Method
Soak rice and dals separately.
Grind rice to coarsely.
Add dals and grind to batter.
Add remaining ingredients and make a grind.
Add salt, turmeric powder and mix.

Use immediately or allow it to ferment and do adai.

3. ONION ADAI

Ingredients
Rice-1 ½ cup
Dals-1 cup
(Toor dal, moong dal, urad dal, Bengal gram)

Tomato-1
Dry chilly-3
Curry leaves
Cumin seeds-1/2 tsp
Asafoetida-a pinch
Small onion-7

For seasoning:
Mustard seeds, urad dal, channa dal, curry leaves
Chopped green chilly-2
Chopped onion-1 cup
Chopped coriander leaves-1/4 cup
Oil

Method
Soak rice and dals separately.
Grind rice to coarsely.
Add dals and grind to batter.
Add remaining ingredients and make a grind.
Add salt, turmeric powder and ferment it.
Add coriander leaves and mix.

Season Mustard seeds, urad dal, chana dal, curry leaves in oil.
Add green chilly, onion and sauté lightly.
Add in batter and mix well.

Do medium thick adai.

3. VEG ADAI

Ingredients
Rice-1 ½ cup
Dals-1 cup
(Toor dal, moong dal, urad dal, Bengal gram)

Tomato-1
Dry chilly-3
Curry leaves
Cumin seeds-1/2 tsp
Asafoetida-a pinch
Small onion-7

For seasoning:
Mustard seeds, urad dal, channa dal, curry leaves
Chopped green chilly-2
Chopped onion-1 cup
Grated carrot-1/2 cup
Chopped coriander leaves-1/4 cup
Oil

Method
Soak rice and dals separately.
Grind rice to coarsely.
Add dals and grind to batter.
Add remaining ingredients and make a grind.
Add salt, turmeric powder and ferment it.
Add coriander leaves and mix.

Season Mustard seeds, urad dal, chana dal, curry leaves in oil.
Add green chilly, onion, carrot and sauté lightly.
Add in batter and mix well.

Do medium thick adai.

4. GREENS ADAI

Ingredients
Rice-1 ½ cup
Dals-1 cup
(Toor dal, moong dal, urad dal, Bengal gram)

Tomato-1
Dry chilly-3
Curry leaves
Cumin seeds-1/2 tsp
Asafoetida-a pinch
Small onion-7

For seasoning:
Mustard seeds, urad dal, chana dal, curry leaves
Chopped green chilly-2
Chopped onion-1 cup
Chopped methi leaves or drumstick leaves(murunga keerai)-1/2 cup
Chopped coriander leaves-1/4 cup
Oil

Method
Soak rice and dals separately.
Grind rice to coarsely.
Add dals and grind to batter.
Add remaining ingredients and make a grind.
Add salt, turmeric powder and ferment it.
Add coriander leaves and mix.

Season Mustard seeds, urad dal, channa dal, curry leaves in oil.
Add green chilly, onion and sauté lightly.
Add greens and sauté lightly.
Add in batter and mix well.

Do medium thick adai.

5. CABBAGE ADAI

Ingredients
Rice-2 cups
Thoor dal-1 cup
Red chilly-7
Asafoetida-little
Jeera-1/2tsp
Curry leaves-little
Cabbage-1/4 kg
Onion-100gms
Salt

Method

Soak rice and dal separately.
Grind rice, chilly, jeera, asafoetida, curry leaves nicely, add dal and grind well.
Add salt, mix.
Allow this batter to ferment.

Finely chop the onion and cabbage.

In oil season mustard seeds, urad dal, chana dal, curry leaves, put onion and cabbage, sautés lightly.
Add in batter, add finely chopped coriander leaves, little turmeric powder.

Make the batter to dosa batter consistency.
Do uthappam.

Coconut chutney is suitable for this dosai.

Note:

Instead of cabbage, carrot can be used.

5. MOONG ADAI

Ingredients
Whole moong dal-1 cup
Raw rice-1/4 cup
Ginger-few
Green chilly-4
Salt
Chopped onion-1/2 cup

Method
Soak rice and dal together.
Grind with ginger and green chilly.
Add salt.
Add chopped onion and mix well.
Do adai.

6. TOMATO DOSAI

Ingredients
Rice-1 cup
Raw rice-1/2 cup
Urad dal-1 tbsp
Toor dal-1 tbsp
Country tomato-5
Cumin seeds-1/2 tsp
Dry chillies-5
Curry leaves
Salt
Oil

Method

Soak rices and dal together.
Grind to batter-3/4 th.
Add chillies, jeera, curry leaves and tomatoes.
Grind to batter.
Add salt and ferment lightly.
Do thin dosa and serve with coconut chutney.

7. TOMATO WITH ONION DOSA

Ingredients
Rice-1 cup
Raw rice-1/2 cup
Urad dal-1 tbsp
Toor dal-1 tbsp
Country tomato-5
Cumin seeds-1/2 tsp
Dry chillies-5
Curry leaves
Salt
Oil

For seasoning:
Mustard seeds, urad dal, chana dal and curry leaves.
Chopped onion-1 cup

Method

Soak rices and dal together.
Grind to batter-3/4 th.
Add chillies, jeera, curry leaves and tomatoes.
Grind to batter.
Add salt and ferment lightly.

Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add onion and sauté lightly.
Add in batter.
Add coriander leaves in batter and mix altogether.

Do thin dosa or medium dosa and serve with coconut chutney.

8. WHEAT ADAI

Ingredients
Whole wheat-1 cup
Dry chilly-3
Small onion-15
Curry leaves
Cumin seeds-1/4 tsp
Salt
Oil

Method

Clean and grind the wheat coarsely.
Add chilly, jeera, curry leaves and grind to soft thick batter.
Add onions and grind once-mash coarsely.
Add salt.
Mix altogether.
Heat tawa; take a ladle of batter and spread like dosa to round shape using hand.
Spread oil and cook on both sides.

9. WHEAT ROTI

Ingredients
Wheat flour-1 cup
Chopped onion-1/2 cup
Green chilly-4
Curry leaves and coriander leaves
Salt

Method
Mix all the ingredients together.
Add water –depends on type 1 and 2.

Type 1:
Add water and do like chapatti dough.
Apply oil on plastic sheet; take cricket size ball of dough.
Press evenly flat with hands to medium thick.
Cook in tawa on both sides in medium flame.

Type 2:
Add water and make batter to thick consistency.
Apply a ladle of batter on tawa and spread evenly using hands.
Spread oil and cook on both sides.

10. RAAGI ROTI

Ingredients
Raagi flour-1 cup
Chopped onion-1/2 cup
Green chilly-4
Curry leaves and coriander leaves
Salt

Method
Mix all the ingredients together.
Add water and do like chapatti dough.
Apply oil on plastic sheet; take cricket size ball of dough.
Press evenly flat with hands to medium thick.
Cook in tawa on both sides in medium flame.

11. CORN ROTI

Ingredients
Solam (white corn) flour-1 cup
Chopped onion-1/2 cup
Green chilly-4
Curry leaves and coriander leaves
Salt

Paste
Few cumin seeds, curryleaves and small onion

Method
Mix all the ingredients together.
Add paste.
Add water and do like chapatti dough.
Apply oil on plastic sheet; take cricket size ball of dough.
Press evenly flat with hands to medium thick.
Cook in tawa on both sides in medium flame.

12. RICE ROTI

Ingredients
Rice flour or cook and mashed rice-1 cup
Chopped onion-1/2 cup
Green chilly-4
Curry leaves and coriander leaves
Salt

Method

Mix all the ingredients together.
Add water and do like chapatti dough-in case of using rice flour.
Apply oil on plastic sheet; take cricket size ball of dough.
Press evenly flat with hands to medium thick.
Cook in tawa on both sides in medium flame.

13. WHEAT ADAI

Ingredients

Wheatflour-1 cup
Coconut scrapped-2 tbsp
Greens (drumstick leaves or methi leaves) chopped-1/4 cup
Ginger, green chilly paste-1 tsp
Curryleaves, coriander leaves-chopped
Salt
Oil

Method

Mix all the ingredients to soft dough.
Do balls, press in plastic sheet to little thick by applying oil.
Cook in tawa both the sides with oil.

DOSA

PLAIN ROAST

Ingredients
For Dosa batter:
Rice-6 cups
Raw rice-2 cups
Whole white urad dal-1 cup
Methi seeds-2 tsp

Method
Soak rices together for 4 hrs.
Soak urad dhal and methi seeds (fenugreek) for 30 mts and keep in fridge, so that extra fluffiness will come while grinding.
Grind rices and dal separately and mix together with salt.
Allow it to ferment.

Keep dosa tawa on stove to get heat, apply a ladle of batter thinly and sprinkle oil on it.
Do roast.

GHEE ROAST

Ingredients
Rice-6 cups
Raw rice-2 cups
Whole white urad dal-1 cup
Methi seeds-2 tsp

Method
Soak rices together for 4 hrs.
Soak urad dal and methi seeds (fenugreek) for 30 mts and keep in fridge, so that extra fluffiness will come while grinding.
Grind rices and dal separately and mix together with salt.
Allow it to ferment.

Keep dosa tawa on stove to get heat, apply a ladle of batter thinly and sprinkle ghee on it.
Do roast.

ONION ROAST

Ingredients
Rice-6 cups
Raw rice-2 cups
Whole white urad dal-1 cup
Methi seeds-2 tsp
Onion chopped

Method
Soak rices together for 4 hrs.
Soak urad dal and methi seeds (fenugreek) for 30 mts and keep in fridge, so that extra fluffiness will come while grinding.
Grind rices and dal separately and mix together with salt.
Allow it to ferment.

Keep dosa tawa on stove to get heat, apply a ladle of batter thinly and sprinkle chopped onion and oil on it.
Do roast.

MASAL ROAST

Ingredients
Dosa batter-1 cup
Potato-1
Chopped onion-1/4 cup
Ginger, green chilly-few
Salt
Coriander leaves
Oil

Method
Heat the oil to season mustard seeds, urad dal, chana dal, curry leaves.
Add Ginger, green chilly sauted 2 mts.
Add onion, sauté for 2 mts.
Add boil and mashed potato, salt and coriander leaves.
Mix evenly.

With the batter, make a thin roast on tawa.
Keep some masal in between and roll it.
Serve with chutney, sambar.

COCONUT DOSA

Ingredients
Boiled Rice-1 cup
Raw rice1/4 cup
Urad dal-1/4 cup
Coconut-1/2
Salt

Method

Soak rices and dal together.
Grind it to thick batter.
Allow it to ferment.

Take thick coconut milk.
Add coconut milk, salt to batter and mix.

Do thin dosa.

SAMBAARAA DOSAI

Ingredients
Dosa batter-1 cup
Chopped onion-3/4 cup
Dry chillies-4
Mustard seeds, urad dal, chana dal and curry leaves
Oil
Coriander leaves

Method
Season Mustard seeds, urad dal, chana dal and curry leaves in oil.
Add dry chillies and onion, sauted well.
Add coriander leaves and mix this to dosa batter.

Do thick dosai applying oil.

Serve with coconut chutney.

BEATEN RICE DOSAI

Ingredients

Beaten rice-1 cup
Rawrice-2 cup
Onion chopped-1 cup
Coriander leaves
Salt
Buttermilk (fermented)

Method

Soak rice and beaten rice separately.
Grind rice, beaten rice with butter milk to dosa batter consistency.
Mix salt.

Do dosa, sprinkle onion and coriander leaves.
Turn to other side and cook.

8. FENUGREEK DOSA

Ingredients
Rice-4 cups
Methi seeds-4 tsp
Urad dal-1 tbsp
Salt

Method
Soak rice, dal and fenugreek together for 4 hrs.
Grind to batter and add salt.
Allow it to ferment.

While doing dosa, dissolve a pinch of soda salt in little water and add in batter.
Do thick dosa.

9. UTHAPPAM

Ingredients
Dosa batter
Oil

Method
Heat tawa; make a thick and even dosa with batter.
Apply oil and cook on both sides.

10. IDLY PODI UTHAPPAM

Ingredients
Dosa batter
Oil
Idly chilly powder-podi (coarsely powdered)

Method
Heat the tawa.
Make a thick dosa with batter, sprinkle idly powder evenly on it.
Apply oil and cook on both sides.

11. TOMATO UTHAPPAM

Ingredients
Dosa batter-1 cup
Chopped Onion-1
Chopped Tomato-2
Mustard seeds, coriander leaves
Oil

Method
Season Mustard seeds, coriander leaves in oil.
Add onion, tomato and sauté for 2 mts.
Add this to batter and mix evenly.

Do uthappam.

12. CARROT UTHAPPAM

Ingredients
Dosa batter-1 cup
Chopped Onion-1/4 cup
Grated carrot-1/2 cup
Mustard seeds, coriander leaves
Oil

Method
Season Mustard seeds, coriander leaves in oil.
Add onion, carrot and sauté for 2 mts.
Add this to batter and mix evenly.

Do uthappam.

13. RAVA ROAST

Ingredients
White rava-1 cup
Maida-1/4 cup
Rice flour-1 cup
Jeera-1 tsp
Pepper corns-1 tsp
Green chilly-3
Ginger-little
Salt
Curry leaves

Method
Mix all the ingredients with water.
Soak for ½ an hr.
It should a dilute batter.

Heat the tawa; take the batter in a cup.
Apply dosa, pour from outside to inner to thin dosa.
There will be holes then and there.
Apply oil and roast it.

13 .ONION RAVA

Ingredients
White rava-1 cup
Maida-1/4 cup
Rice flour-1 cup
Jeera-1 tsp
Pepper corns-1 tsp
Green chilly-3
Ginger-little
Salt
Curry leaves
Chopped onion-1/2 cup

Method
Mix all the ingredients with water.
Soak for ½ an hr.
It should a dilute batter.
Add onion.

Heat the tawa; take the batter in a cup.
Apply dosa, pour from outside to inner to thin dosa.
There will holes then and there.
Apply oil and roast it.

14. CAULIFLOWER ROAST

Ingredients
Dosa batter-1 cup

Cauliflower-1/2 cup
Chopped onion-1
Chopped tomato-1
Gingergarlicchilly paste-1 tbsp
Salt
Garam masala powder-1 tsp (my masala powder)
Oil

Method
Sauté the onion in oil for 2 mts.
Add tomato and sauté for 2 mts.
Add gingergarlicchilly paste, garam masala powder and salt.
Mix till raw smell goes.
Add tiny chopped and cleaned cauliflower, sauté for 2 mts.
Add water and cook till semi dry.
Sprinkle coriander leaves and mix.

Heat the tawa, do thin roast.
Apply some cauliflower masal in centre of roast.
Roll it and serve with chutney and sambar.

15. MUSHROOM ROAST

Ingredients
Dosa batter-1 cup

Mushroom-3/4 cup
Chopped onion-1
Chopped tomato-1
Gingergarlicchilly paste-1 tbsp
Salt
Garam masala powder-1 tbsp (my masala powder)
Oil

Method
Sauté the onion in oil for 2 mts.
Add tomato and sauté for 2 mts.
Add gingergarlicchilly paste, garam masala powder and salt.
Mix till raw smell goes.
Add tiny chopped and mushroom, sauté for 2 mts.
Close lid and cook till semi dry.
If need sprinkle water and cook.
Sprinkle coriander leaves and mix.

Heat the tawa, do thin roast.
Apply some mushroom masal in centre of roast.
Roll it and serve with chutney and sambar.

16. VEGETABLE ROAST

Ingredients
Dosa batter-1 cup

Mixed vegetables-1/2 cup
Chopped onion-1
Chopped tomato-1
Coconut Ginger garlic chilly paste-2 tbsp
Salt
Garam masala powder-1 tsp (my masala powder)
Oil

Method
Sauté the onion in oil for 2 mts.
Add tomato and sauté for 2 mts.
Add coconut gingergarlicchilly paste, garam masala powder and salt.
Mix till raw smell goes.
Add tiny chopped and vegetables, sauté for 2 mts.
Add water and cook till semi dry.
Sprinkle coriander leaves and mix.

Heat the tawa, do thin roast.
Apply some vegetable masal in centre of roast.
Roll it and serve with chutney and sambar.

17. EGG ROAST

Ingredients
Dosa batter-1 cup
Egg-2
Oil

Method
Beat the egg with pinch of salt.

Heat tawa, apply batter on it.
Apply ½ egg on dosa.
Apply oil on it.
Make roast.

18. CORIANDER ROAST

Ingredients
Dosa batter-1 cup

Coriander leaves-1/2 bundle
Chopped onion-1/4 cup
Salt
Ginger garlic green chilly paste-1 tbsp
Oil

Method

Clean and chop the coriander leaves.

Season and sauté the onion in oil.
Add ginger garlic green chilly paste and sauté till raw smell goes.
Add salt and coriander leaves, mix for 2 mts till dry.

Heat tawa, make a thin roast.
Sprinkle coriander masala on roast and apply oil.
Leave until it gets roast.
Roll it and serve with chutney and sambar.

19. CARROT DOSA

Ingredients
Dosa batter-1 cup
Paste of cooked carrot, dry chilly and curry leaves-1/2 cup
Salt

Method
Mix all the ingredients to dosa batter consistency.
Do thin dosa.
Spread oil and cook on both sides.

BELOW DOSAS SHOULD BE SERVED WITH COCONUT CHUTNEY OR TOMATO MASHED CHUTNEY (IN CHUTNEY SECTION)

20. WHEAT DOSA

Ingredients
Wheat flour-1 cup
Raw rice flour-1/4 cup
Salt
Water

Method
Mix all the ingredients to dosa batter consistency.
Do thin dosa.
Cook on both sides.

21. RAAGI DOSA

Ingredients
Dosa batter-fermented-1 cup
Raagi flour-1 cup
Salt

Method

Mix all the ingredients to dosa batter consistency.
Do thin dosa.

22. CORN (MACE) DOSA

Ingredients
Dosa batter-fermented-1 cup
White corn-flour(white solam)-1 cup
Salt

Paste coarsely:
Small onion-7
Cumin seeds-1/4 tsp
Curry leaves -few

Method

Mix all the ingredients to dosa batter consistency.
Do thin dosa.

23. KAMBU (millet) DOSA

Ingredients
Dosa batter-fermented-1 cup
Kambu flour-1 cup
Salt

Paste coarsely:
Small onion-7
Cumin seeds-1/4 tsp
Curry leaves -few

Method

Mix all the ingredients to dosa batter consistency.
Do thin dosa.

24. HEALTHY DOSA

To make flour:
Wheat, white corn, kambu(millet), raagi-each ½ kg
Rice-1 kg
Urad dal-1/2 kg

Dry all in the sun and make powder in machine.

Method

Paste coarsely:
Small onion-7
Cumin seeds-1/4 tsp
Curry leaves -few

Mix the required flour with some fermented dosa batter.
Add paste, salt and dilute to dosa batter consistency.

25. CORN DOSA

Ingredients
Rice-1 cup
Urad dal-1 tbsp
Dry yellow corns-1/4 cup

Method
Soak altogether and grind to dosa batter consistency.
Add salt and make dosa.

PONGAL O PONGAL

1. EASY TWO-IN-ONE PONGAL

Ingredients

Raw rice-1 cup
Moong dal-1/2 cup

Sweet:
Raisins
Cashew nuts
Ghee-1 tbsp
Cardamom-4
Jaggery-1/2 to 1 cup

Hot:
Jeera-1/2 tsp
Pepper-1/2 tsp
Green chilly-1
Ginger-little
Cashew nuts-little
Salt
Curry leaves
Ghee
Oil

Method

Dry roast the moong dal lightly.
Soak rice and dal for sometime.
Cook with sufficient water.

Divide the dalrice to 2 portions in different bowls.

For sweet pongal:

Add jaggery, cardamom powder and ghee fried raisins and nuts.
Mix evenly when the dal rice is hot itself (to dissolve jaggery in its heat.)

For ven pongal:

Season jeera, pepper, sliced green chilly, ginger, cashew nuts and curry leaves using ghee and oil.
Add it in dal rice, add salt and mix all evenly.

2. PEANUT PONGAL

Ingredients
Raw rice-2 cups
Roasted peanut-1 cup
Milk-1/2 cup
Raisins and cashew nuts-little
Jaggery-2 1/2 cups
Cardamom-5
Ghee

Method

Soak the rice and cook it ¾th.
Add skin peeled ground nut and cook it.
Add jaggery, milk, ghee fried raisins and nuts, cardamom powder and mix all well.

3. KALKANDU(STONE SUGAR) PONGAL

Ingredients
Raw rice-1 cup
Moong dal-1/2 cup

Kalkandu-3/4 to 1 cup
Raisins, cashewnuts-few
Cardamom-3 to 5
Ghee-1/4 to 1/2 cup
Milk-1 cup

Method
Dry roast dal lightly and soak with rice.
Cook rice and dal.

Add ghee fried raisins and nuts.
Add cardamom powder, kalkandu and milk (Luke warm)
Mix all evenly and serve hot.

4. MILK PONGAL

Raw rice-1 cup
Moong dal-1/4 cup

Palm jaggery-1/2 to 1 cup
Raisins, cashewnuts-few
Cardamom-3
Ghee-1/2 cup
Milk-5 cup
Water-2 cup

Method
Dry roast dal lightly and soak with rice.
Cook rice and dal with milk and water.

Add ghee fried raisins and nuts.
Add cardamom powder.
Dissolve palm jaggery with little hot water and strain it.
Add to pongal and stir till semi thick consistency.

5. FRUITS PONGAL

Ingredients
Raw rice-1 cup
Moong dal-1/4 cup

Kalkandu-1/2 cup
Chopped fruits-1/2 cup (pineapple, apple and pomegranate)
Raisins, cashewnuts-few
Cardamom-3
Pineapple essence-1/4 tsp
Colour powder-a pinch
Ghee-1/2 cup
Milk-1 cup

Method
Dry roast dal lightly and soak with rice.
Cook rice and dal.

Add ghee fried raisins and nuts with rice.
Add cardamom powder, kalkandu and milk (Luke warm)
Add fruits, colour powder and essence.
Mix all evenly and serve hot or cool.

6. BEATEN RICE PONGAL

Ingredients
Beaten rice-1 cup
Moong dal-1/4 cup

Sugar-1/2 to 1 cup
Raisins, cashewnuts-few
Cardamom-3
Ghee-1/2 cup
Milk-1 ½ cups
Saffron-a pinch

Method
Dry roast dal lightly and cook it.
Soak the beaten rice and saffron in milk.
Cook rice and dal for 5 mts.

Add ghee fried raisins and nuts.
Add cardamom powder,
Mix all evenly and serve hot.

7. RAVA PONGAL

Ingredients

White rava-1 cup
Splitted moong dhal-1/2 cup
Ghee
Oil
Pepper-1 tsp
Cumin seeds-1 tsp
Ginger, green chilly-few
Curry leaves and cashew nuts

Method

Cook the dal.

Dry roast rava lightly.
Boil 4 cups of water and add rava.
Cook it with salt.
Add dhal and mix together.

Combine ghee and oil, heat it.
Season cumin seeds, pepper, ginger, chilly, curry leaves and cashew nuts.
Fry and add in ravadhal.
Mix evenly.

8. HORSE GRAM PONGAL

Ingredients

Horse gram-1 cup
Splitted moong dhal-1/2 cup
Ghee
Oil
Pepper-1 tsp
Cumin seeds-1 tsp
Ginger, green chilly-few
Curry leaves and cashew nuts

Method

Cook the dal.

Dry roast horse gram and powder like rava.
Boil water and add horsegram rava.
Cook it with salt.
Add dhal and mix together.

Combine ghee and oil, heat it.
Season cumin seeds, pepper, ginger, chilly, curry leaves and cashew nuts.
Fry and add in ravadhal.
Mix evenly.

9. GREENS PONGAL

Ingredients

Raw rice-1 cup
Splitted moong dhal-1/2 cup
Chopped Greens-1/2 cup
Ghee
Oil
Pepper-1 tsp
Cumin seeds-1 tsp
Ginger, green chilly-few
Curry leaves and cashew nuts

Method

Soak rice and dhal.
Cook rice, dhal and greens with salt.

Combine ghee and oil, heat it.
Season cumin seeds, pepper, ginger, chilly, curry leaves and cashew nuts.
Fry and add in rice greens dhal.
Mix evenly.

IDLY VARIETIES

1. SOFT IDLY

Ingredients
Boiled Rice-5 cups
Whole white Urad dal-3/4 cup
Methi seeds-1 tsp
Salt

Method
Soak rice for 4 hrs.
Soak dhal and methi seeds for 1 hr and keep in fridge to get extra fluffiness.
Grind uraddal and keep in fridge.
Grind rice and mix altogether with salt.
Allow it to ferment.

Do idly.

2. FENUGREEK IDLY

Ingredients
Rice-4 cups
Methi seeds-4 tsp
Urad dal-1 tbsp
Salt

Method
Soak rice, dal and fenugreek together for 4 hrs.
Grind to batter and add salt.
Allow it to ferment.

While doing idly, dissolve a pinch of soda salt in little water and add in batter.
Do idly asusual.

This idly accompanies with coconut chatney, tomato mashed chutney and raw onion chutney.

3. RAVA IDLY

Ingredients
White rava-3/4 cup
Fermented curd-1 cup
Ginger, green chilly chopped-few
Mustard seeds, urad dal, channa dal, curry leaves, coriander leaves
Oil
Salt
Cashew nuts

Method
Dry roast rava and keep aside.

Season mustard seeds, urad dal, channa dal, curry leaves, coriander leaves, cashew nuts, ginger, green chilly and add in curd.
Mix well.

Add this curd with rava, add salt .
Mix altogether to thick batter.

Do idly.

4. SPICY RICE IDLY

Ingredients
Rice- 1 cup
Salt
Oil
Mustard seeds
Urad dal
Chillies (butter milk chilly-soak and dried)-5
Corianders leaves and curry leaves

Method
Soak the rice and grind it, add salt and ferment lightly.

In oil season mustard seeds, urad dal curry leaves, chillies and mix well.
Add rice batter and mix without lumps till it is cooked.(till unstuck level)

Put this cooked rice idly in a tray to little thickness, sprinkle chopped coriander leaves and lightly press it.
Allow it to cool lightly, set it, cut it and serve.

5. DAL IDLY

Ingredients
Rawrice-1 cup
Channa dal-1/2 cup
Curd-1 cup
Coconut scrapped-1/2 cup
Oil-75 ml
Asafoetida
Mustard seeds, urad dal, jeera, pepper-each ¾ tsp
Dry chillies-8 and curry leaves

Method
Soak rice and dal together and grind coarsely with salt and asafoetida.
Add coconut and curd.
Add required water and mix all well.

Season mustard seeds, urad dal, jeera, pepper, dry chillies-8 and curry leaves with oil.
Add batter and mix well.
When it is thickened, apply oil at the sides of the vessel, close lid and cook in simmer.
When one side is cooked, its base will be well roasted.
Turn to other side, close lid and cook.
The outer layer will be roasted and center will be a spongy idly.

6. IDLY TITBITS

Ingredients
Idly-6
Chillypowder-1/2 tsp
Ginger garlic paste-1/2 tsp
Salt
Pepper powder-1/4 tsp
Corn flour
Lemon-1/2

Method
Except idly mix all the ingredients to paste.

Cut the idly to 4 pieces.
Marinate with the paste for 15 mts.
Deep fry in oil.

Option: can marinate idly powder or pickles and even any chutneys u like and follow the same procedure.

7. GARLIC IDLY

Ingredients
Idly-5
Drychilly-3-6
Garlic-10 flakes
Chopped coriander leaves-few
Salt
Oil-1 tbsp

Method
Grind chilly and garlic to paste with salt.
Cut the idly to cubes.
Marinate with that masala and coriander leaves.

Heat the oil, add idly and sauté in low flame till it gets crispy.

8. VEGETABLE RAVA IDLY

Ingredients
White rava-3/4 cup
Fermented curd-1 cup
Ginger, green chilly chopped-few
Mustard seeds, urad dal, channa dal, curry leaves, coriander leaves
Oil
Salt
Cashew nuts
Chopped carrot, beans, peas-1/2 cup

Method
Dry roast rava and keep aside.

Season mustard seeds, urad dal, channa dal, curry leaves, coriander leaves, cashew nuts, ginger, green chilly and add vegetables, sauted well.
Add in curd.
Mix well.

Add this curd with rava, add salt.
Mix altogether to thick batter.

Do idly.

9. SEMIA RAVA IDLY

Ingredients
Semia and rava-3/4 cup
Fermented curd-1 cup
Ginger, green chilly chopped-few
Mustard seeds, urad dal, channa dal, curry leaves, coriander leaves
Oil
Salt
Cashew nuts

Method
Dry roast semia and rava and keep aside.

Season mustard seeds, urad dal, channa dal, curry leaves, coriander leaves, cashew nuts, ginger, green chilly and add in curd.
Mix well.

Add this curd with semia and rava, add salt.
Mix altogether to thick batter.

Do idly.

10. SOYA IDLY

Ingredients
Soya bean-1 cup
Moong dal splitted-1/2 cup
Jeera -1/4 tsp
Salt
Fruit salt -1 tsp

Method
Soak soya bean for 3 hrs.
Soak dal for 1 hr.
Grind soya, dal and jeera to batter.
Add salt and allow it to ferment.
While cooking add dissolved fruit salt to batter and make idly.

11. MOONG IDLY

Ingredients
Moong dal-2 cup
Raw rice-1 cup
Salt

Method
Soak rice and dal and grind to thick batter.
Add salt and make idlies.

Cut the idly to small pieces.
Season mustard seeds, urad dal, curry leaves, dry chillies in oil.
Add idly cubes and sauté in low flame for 2 mts.
Add chopped coriander leaves and mix for 2 mts.

12. IDLY PODIMMAS

Ingredients
Boiled Rice-5 cups
Whole white Urad dal-3/4 cup
Methi seeds-1 tsp
Salt
Oil
Mustard seeds, urad dal, channa dal, curry leaves, dry chillies
Chopped onion-depends on idly qty use more onion, chillies and oil.

Method
Soak rice for 4 hrs.
Soak dal and methi seeds for 1 hr and keep in fridge to get extra fluffiness.
Grind uraddal and keep in fridge.
Grind rice and mix altogether with salt.
Allow it to ferment.

Do idly .allow it to cool.
Crush the idly.

Season Mustard seeds, urad dal, channa dal, curry leaves, dry chillies in oil.
Add chopped onions and sauted well.
Add idly podimmas and sauté for 5 mts in medium flame.
Sprinkle coriander leaves.

13. MASALA CHILLY IDLY

Ingredients
Mini idly-1 cup or cut the regular idlies to cubes
Onion-1
Sambar powder-1 tsp
Turmeric powder-1/4 tsp
Jeera powder-1/4 tsp
Dhaniya powder-1 tsp
Tomato-1
Salt
Sugar-little
Oil
Mustard seeds, urad dal and curry leaves
Coriander leaves

Method
Season mustard seeds, urad dal and curry leaves in oil.
Add onion, tomato and sauté for 5 mts.
Add all powders, sugar, salt and mix evenly.
Sprinkle water, coriander leaves and mix 1 mt.
Add idly and allow to cook in simmer till masala coated in idlies.

14. SPICY CHILLY IDLY

Ingredients
Idly-6

To grind:
Onion-1
Tomato-1
Ginger, garlic-few
Garam masala-2 tsp
Dry chilly-4
Coconut-1 tbsp

Oil
Mustard seeds, curry leaves
Coriander leaves

Method
Cut the idlies to cubes.
Season mustard seeds, curry leaves in oil.
Add grinded paste and mix till raw smell goes.
Add salt, coriander leaves and mix 2 mts.
Add idly and cook in medium heat till masala coats in idly.

15. CHILLY IDLY

Ingredients
Idly-5

To grind:
Ginger, garlic-few
Pepper-1/2 tsp
Dry chillies-2

Tempering:

Oil
Salt
Diced onion-1/2 cup
Green chillis-2
Capsicum-1/4 cup
Tomato ketch up-1 tbsp
Coriander leaves

Method
Cut the idly to cubes.
Marinate idly pieces with the grinded paste for 15 mts.
Deep fry in oil.

Sauté onion, green chilly and capsicum with oil.
Add tomato ketch up, salt and mix lightly.
Add fried idlies and mix well.
Sprinkle coriander leaves and serve.

16 .STUFFED IDLY

Ingredients
Idly batter-2 cup

Mixed vegetables-1/2 cup
Chopped onion-1
Chopped tomato-1
Coconut Ginger garlic chilly paste-2 tbsp
Salt
Garam masala powder-1 tsp (my masala powder)
Oil

Method
Sauté the onion in oil for 2 mts.
Add tomato and sauté for 2 mts.
Add coconut gingergarlicchilly paste, garam masala powder and salt.
Mix till raw smell goes.
Add tiny chopped and vegetables, sauté for 2 mts.
Add water and cook till dry.
Sprinkle coriander leaves and mix.

Heat the water in idly cooker.
On the idly plate with cloth, pour ½ ladle batter.
Keep some masal in centre.
Again pour ¼ ladle batter on top.
Like wise do for all and make idly.

17.CORIANDER IDLY

Ingredients

Oil
Mustard seeds,urad dal,curry leaves,dry chilly
Idly pieces

Do chutney:
Coriander leaves-1/2 bundle
Coconut-1/2 cup
Green chilly-4
Tamarind
Salt

Method
Marinate idly pieces with chutney.

Heat oil,season with mustard seeds,urad dal,curry leaves,dry chilly
Add marinated idlies and sauté well in low flame.

Option : can add chutney in batter and do idly naming as NILGIRI IDLY.

POORI VARIETY

1. POORI

Ingredients
Wheat flour-1 cup
Salt-1/2 tsp
Water
Oil

Method
Mix flour, salt with required water.
Make soft dough.
Do small balls.
Dust with flour and roll (flat) to little and even thickness.
Fry in oil till golden brown.

Option: for dough
Can add little maida.
Can add little butter.

2. SWEET MANGO POORI

Ingredients

Maida-1 cup
Ripe mango pulp-required
Sugar-1tsp
Cardamom powder-a pinch
Salt-a pinch
Ghee -1 tsp

Method

Mix maida, sugar, salt, elaichi, ghee evenly.
Add mango pulp.
Mix all the ingredients to soft dough.
Use mango pulp instead of water.

Do pooris like regular poori.

3. TOMATO POORI

Ingredients

Wheat flour-1 cup
Maida-1/4 cup
Salt

Grind to paste:
Tomato-2
Dry chillies-2 or3
Jeera-1/4 tsp

Method

Mix all the ingredients to soft dough.
Do poori.

4. SPICY POORI

Ingredients
Maida-1 cup
Salt
Water

To paste:
Green chilly-4
Jeera-1/4 tsp
Curry leaves-few

Method:

Mix all the ingredients to soft dough.
Do poori.

Can do in panipoori size also.
In case if u want crispy like snacks, knead the dough to thin flat poori ,make some tiny holes using fork in-betweens and fry in oil till crispy

When we go out for picnics, we can do these types of pooris and take with us.

5. MILK POORI

Ingredients
Maida-1/4 kg
Salt-1/2 tsp
Milk-1 lt
Sugar-1/2 kg
Elaichi-little
Saffron
Raisins and nuts –little
Ghee
Oil

Method
Boil milk and dissolve sugar in it.
Add saffron, elaichi powder and ghee fried raisins and nuts.

Do soft dough in Maida, salt and water.
Do mini pooris.
Soak pooris in milk and serve immediately.

6. RED PUMPKIN POORI

Ingredients

Wheat flour-1 cup
Maida-1/4 cup
Salt

Grind to paste:
Cooked pumpkin
Dry chillies-2 or3
Jeera-1/4 tsp

Method

Mix all the ingredients to soft dough.
Use the paste instead of water.
If need, sprinkle water.
Do poori.

7. COCONUT POORI

Ingredients
Wheat flour-3/4 cup
Maida-1/4 cup
Coconut milk-required
Sugar-3 tsp
Cardamom powder-a pinch
Salt-a pinch
Ghee -1 tsp

Method

Mix wheat flour, maida, sugar, salt, elaichi, ghee evenly.
Add coconut milk.
Mix all the ingredients to soft dough.

Do pooris like regular poori.

8.METHI POORI

Ingredients

Wheat flour-1 cup

Salt-1/2 tsp; Water

Oil

Chopped methi leaves -1/2 cup

Method

Mix flour,methi leaves and salt well.

Add required water. Make soft dough. Do small balls.

Dust with flour and roll (flat) to little and even thickness. Fry in oil till golden brown.

9.GREEN POORI

Ingredients

Wheat flour-1 cup

Salt-1/2 tsp

Jeera powder-1/2 tsp;Water

Oil

Palak -1/2 bundle

Method

cook palak leaves with waterand make puree .

Mix flour,jeera powder, salt with required palak puree. Make soft dough. Do small balls.

Dust with flour and roll (flat) to little and even thickness. Fry in oil till golden brown.

Note: can add chilly powder or add greenchilly with palak and grind. can do in the same method with any greens(keerai) ; can add raw palak paste

10.VEGETABLE POORI

Ingredients

Wheat flour-1 cup

Salt-1/2 tsp

Beetroot or carrot juice -1/2 cup

Oil

Method

Mix flour, salt with required vegetable juice.

Make soft dough. Do small balls.

Dust with flour and roll (flat) to little and even thickness. Fry in oil till golden brown.

NOTE:FOR BETTER FLAVOUR ADD JEERAPOWDER OR AJWAIN POWDER.CAN COOK AND PUREE THE VEGETABLE AND WITH FLOUR TO MAKE DOUGH.

PARATHAS

CHAPPATHI OR PARATHAS

Ingredients
Wheat flour-1 cup
Salt-1/2 tsp
Water
Oil

Method
Mix flour, salt with required water.
Make soft dough.
Do small balls.
Dust with flour and roll (flat) to little and even thickness.
Heat tawa, put the roll and cook till light bubbles come.
Now turn chapatti and apply oil.
Cook on both sides.

Option: for dough
Can add little maida.
Can add little butter.

EGG METHI PARATHA

Ingredients

Wheat flour-2 cup
Egg -1
Methi leaves-1/2 bundle
Onion-1
Garam masala powder-1 tsp
Salt
Turmeric powder
Oil

Method

Heat oil; add chopped onions and sauté well.
Add chopped methi leaves and sauté it.
Add garam masala powder, turmeric powder and mix once.
Add beaten egg, salt and scramble it.
Mix all evenly.

Make the soft dough with wheat flour, salt and water.
Do balls
Make the balls to cup shape, keep some stuff-in and roll it to chappathi.
Cook in tawa both sides applying oil or ghee.

ALOO PARATHA

Ingredients

Wheat flour-1 cup
Potato-2 (cooks and mashed)
Chilly powder -1 tsp
Salt
Garam masala powder-1/2 tsp
Luke warm water –required

Method
Mix all the ingredients to soft dough.
Do chappathi applying ghee or oil.

METHI PARATHA

Ingredients
Wheat flour-1 cup
Methi leaves (chopped)-3/4 cup
Jeera and pepper (coarsely powdered)-1 tsp
Salt

Method

Mix all the ingredients together, add water and make soft dough.
Do chappathi.

SPICY PARATHA

Ingredients

Wheat flour-1 cup
Chilly powder-1 tsp
Salt
Pepper powdered (coarsely)-1/2 tsp
Water

Method

Mix all the ingredients together.
Add water and do soft dough.
Make chappathi.

VEGETABLE EGG PARATHA

Ingredient

For dough
Maida-1/2 kg
Dalda
Salt

For stuff-in
Tiny chopped vegetables and cooked-1 cup
(Carrot, peas, beans, cauliflower)
Egg -2

To grind:
Onion-1
Tomato-1
Garam masala powder-1 tsp
Dry chilly-2
Ginger, garlic-few

Salt
Oil

Method

Heat oil; add grinded paste and sauté well till raw smell goes.
Add cooked vegetables, salt, turmeric powder and mix well.
Add beaten egg and mix evenly till it becomes dry.

Make the dough with maida.
Do balls.

Make the balls to cup shape and keep some stuff-in and cover it.
Dust it with flour.
Roll it carefully and make chappathi

STUFFED PARATHA

Ingredients
Wheat flour-2 cup
Potato, carrot, beans, peas-1 cup
Green chilly-7
Onion-1/2 cup
Garam masala powder-1 tsp
Salt
Oil
Coriander leaves

Method

Do soft dough with wheatflour, salt and water.
Do balls and roll it to medium chapattis.

Cook the vegetables with salt and mash lightly.
Sauté the onion and green chillies (tiny chopped) in oil, add garam masala powder and mix it.
Add mashed vegetables, coriander leaves and mix evenly.

Preparation:
On one rolled chappathi paste the vegetable mix.
Keep other one chappathi on topside i.e. vegetable between two chapattis.
Again roll it lightly.

Heat the tawa, place the chappathi and cook as usual.
Serve with curd raita.

HORSE GRAM CHAPPATI

Ingredients
Horse gram flour-1 cup
Wheat flour-1 cup
Salt
Oil

Method
Keep the horse gram in sun or dry roast and powder it.

Mix the flours with salt.
Add water and do soft dough.
Do chapattis as usual.

SOYA CHAPPATHI

Ingredients
Soya bean flour-1/4 cup
Wheat flour-1 cup
Salt
Oil

Method
Keep the soya bean in sun or dry roast and powder it.

Mix the flours with salt.
Add water and do soft dough.
Do chapattis as usual.