Oats idli/ Oats dosa

INGREDIENTS:

Idli rice - 1cup
Oats - 1cup
Urad dal - 1/2cup
Fenugreek seed - 1sp
Salt - to taste


METHOD:

• Wash rice, urad dal, fenugreek and soak urad dal and fenugreek together in water and rice separately for about 3hrs.
• Soak oats in water for 30 minutes before beginning to grind the batter.
• First grind rice and next grind urad dal, fenugreek, oats together.
• Add salt and mix well.
• Ferment it overnight for about 10hrs and then make oats idli/ oats dosa.

Masala idli

INGREDIENTS:

Idli - 2
Onion - 1
Tomato - 1
Garlic - 2
Ginger - equal to garlic
Green chili - 1
Fennel seed - 1/4sp
Coriander powder - 1/2sp
Chili powder - 1/4sp
Garam masala - 1sp
Turmeric powder - 1/4sp
Salt - to taste
Lime syrup - 1/2sp
Mustard seeds - 1/4sp
Curry leaves - few 
Coriander leaves - few


METHOD:

• Cut idli into small cubes and keep aside.
• Crush ginger, garlic, fennel seeds, green chili to a smooth paste.
• In a kadai add oil, mustard seeds, curry leaves, chopped onion and fry till golden brown.
• Add the crushed paste and cook till the raw smell leaves.
• Add the chopped tomatoes and cook till it is soft.
• Now add all the dry spices and sprinkle little water to cook till the raw smell leaves.
• Now add the idlis and mix well.
• Finally add the coriander leaves and lime syrup and mix well.
• If neede we can add little pepper powder too.
• Serve hot as an evening snack.

Appam

INGREDIENTS:

Idli rice - 1cup
Raw rice(pacharisi) - 1/2cup
Urad dal - 1sp
Fenugreek seed (vendhayam) - 1/4sp
Aval(Poha/rice flakes) - 5sp
Salt - to taste
Sugar - 1sp
Sour dosa batter (pulitha dosa maavu) - 1ladle/1karandi


METHOD:

• Wash idli rice, raw rice, poha, urad dal, fenugreek and soak in water for about 3 to 4 hrs.
• Then grind it adding salt.
• Finally add 1 ladle of old and sour dosa batter.
• Mix well and ferment it overnight if we are doing it the next morning.
• In the morning before making appam add 1sp sugar, mix and then make appam.
• This requires a separate appam tawa which should be little deep in the center.
• Serve hot appam with coconut milk with cardamom and sugar added to it.

Egg kothu parota

INGREDIENTS:

Parota - 1

Egg - 2

Onion - 1

Tomato - 1

Green chili - 1

Urad dal - 1/2sp

Mustard seed - 1/2sp

Curry leaves - few

Sambar powder - 1/2sp

Garam masala - 2sp

Turmeric powder - a pinch

Salt - to taste

METHOD:

• Cut parotas into small small pieces.
• In a kadai add oil. When heated add mustard seeds, urad dal, curry leaves.
• Then add onion, green chili and fry till it becomes light brown.
• Then add tomatoes and cook till it gets soft.
• Now add the parota pieces, sambar powder, garam masala, salt, turmeric powder and sprinkle little water for the spices to get cooked.
• Now add egg egg into it and stir fry thoroughly.
• Mix all the ingredients together and off the flame when it is done.
• Serve hot with raitha or some non-veg gravy.

Veg kothu parota

INGREDIENTS:

Parota - 2
Onion - 1
Tomato - 1
Green chili - 2
Urad dal - 1/2sp
Mustard seed - 1/2sp
Curry leaves - few
Red chili powder - 1/4sp
Sambar powder - 1/2sp
Garam masala - 2sp
Turmeric powder - a pinch
Salt - to taste


METHOD:

• Cut parotas into small small pieces.
• In a kadai add oil. When heated add mustard seeds, urad dal, curry leaves.
• Then add onion, green chili and fry till it becomes light brown.
• Then add tomatoes and cook till it gets soft.
• Now add the parota pieces, red chili powder, sambar powder, garam masala, salt, turmeric powder and sprinkle little water for the spices to get cooked.
• Mix all the ingredients together and off the flame when it is done.
• Serve hot with raitha or some veg gravy.

Adai Dosa

INGREDIENTS:

Idli rice - 1tblr
Raw rice (pacharisi) - 1/4tblr
Toor dal - 3/4tblr
Chana dal - 1/4tblr
Red chili - 4
Hing - a pinch
Cumin seed - 1/2sp
Onion - 1
Coriander leaves - few
Salt - to taste
Butter - to make dosa


METHOD:

• Wash all the rice and dal ingredients and soak in water for about 5hrs.
• Grind it well along with cumin seed, red chili, hing and salt.
• Finally add finely chopped onion and coriander leaves before making dosa.
• When making dosa, add butter on it. Thats the speciality of it.
• Roast adai dosa is served with coconut chutney.

NOTE:

We can also add idli rice and toor dal alone. This gives a different tatse.

Masala dosa

INGREDIENTS:

Potato - 4
Onion - 2
Garlic - 5
Ginger - equal to garlic
Fennel seed - 1sp
Cloves - 2
Cinnamon - 1 small stick
Coriander seed - 3sp
Chili powder - 1/2sp
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - few


METHOD:

• Cook potato for 2 to 3 whistles and smash it.
• Grind ginger, garlic, fennel seed, coriander seed, cinnamon, cloves to a fine and smooth paste.
• Slice onions lengthwise and keep aside.
• In a kadai add oil. Once heated add onion, grinded paste and fry till the raw smell leaves.
• Now add smashed potatoes, chili powder, turmeric powder, salt and sprinkle little water.
• Boil for 5 to 10 mins.
• Finally add coriander leaves, mix well and off the flame.

POTTUKADALAI MAAVU (Roasted dalia split flour):

This is prepared to give a coating on to the dosa and then top of it we will spread masala prepared as above.


Roasted dalia split - 5sp
Red chili - 2
Salt - a pinch 

• All the above powder in a mixie without adding water.
• Transfer it to a bowl and add water and mix to a fluid level consistency.
• Now this can be spreaded on the dosa and then finally spread potato masala and serve hot.

Paasi Parupu Dosai (Green gram dosa)

INGREDIENTS:

Split paasi parupu - 100g

Idli rice - 25g

Ginger - a small piece

Green chili - 4

Salt - to taste

Onion - 1

Coriander leaves - few

METHOD:

• Soak paasi paruppu and rice in water for 3hrs.
• Then grind it along with ginger, green chili and salt. to a form like dosa batter.
• Finally add chopped onion and coriander leaves and stir once.
• Make crispy dosas and serve with coconut chutney.

Thakkali dosai (Tomato dosa)

INGREDIENTS:


Idli rice - 250g
Garlic - 6nos
Ginger - 3/4th to garlic
Fennel seed - 1/2sp
Tomato - 4
Red chili - 5
Salt - to taste
Onion - 1
Coriander leaves - few


METHOD:

• Soak rice in water for 3hrs.
• Then grind rice along with garlic, ginger, red chili, fennel seed, salt and tomato to a form like dosa batter.
• Finally add onion and coriander leaves and stir just once.
• Make hot, crispy tomato dosa and serve with coconut chutney.

Rava dosa

INGREDIENTS:

Rava (semolina) - 100g
Maida (All purpose flour) - 100g
Rice flour - 125g
Corn flour - 3sp
Salt - to taste
Cumin seed - 1/2sp
Whole pepper - 1/2sp
Green chili - 1
Onion - 1
Curry leaves - few
Coriander leaves - few


METHOD:

• Soak rava, maida, rice flour, corn flour and salt together in water for 6hrs.
• Water should be added more. It should be more liquidy than the normal dosa batter. Only then we can easily make dosa spreading on to dosa tawa.
• Stir all the remaining ingredients only once in mixie and add to the batter. The ingredients should break into two and so remember to stir in such a way.
• Now when making dosa, mix well from the bottom as the flours get settled in the bottom.
• Heat the dosa tawa to a above medium flame and not so high.
• Now spread the dosa batter from the end of the dosa tawa and tilt the tawa so that the dosa batter gets spreaded evenly till the center.
• Need not close it as dosa being very thin, it will get cooked soon.
• If it dint cooked in all the area turn the dosa slowly to the other side.
• Serve hot with coconut chutney and sambar.

Carrot semiya

INGREDIENTS:

Semiya (Vermicelli) - 300g
Carrot - 1
Onion - 2
Tomato - 2
Garlic - 4nos
Ginger - 1/2 to the quantity of garlic
Salt - to taste
Coriander leaves - few
Sambar powder - 1/4sp
Turmeric powder - a pinch
Fennel powder - 1/4sp
Mustard seed - 1/4sp
Urad dal - 1/4sp


METHOD:

• Fry vermicelli in one spoon of ghee till light brown and let it cool.
• Chop onion and tomato. Crush ginger and garlic. Shred carrot and keep separately.
• Add oil to kadai. Add mustard seed, urad dal, onion and fry till it becomes translucent.
• Then add ginger garlic paste and fry till it is brown.
• Add carrot and fry till raw smell leaves.
• Add tomato, fennel powder, sambar powder, salt, turmeric powder and sprinkle little water.
• Let it boil till the raw smell of the spices leave.
• Then add water with vermicelli to the ratio of 1:1 1/4.
• When the water is boiling well add semiya to it and simmer the heat to medium.
• Cook till the water gets absorbed.
• Finally add coriander leaves, mix and serve hot.

NOTE:

• We can also add capsicum and peas if needed.
• We can also substitute sambar powder with 2 green chili.

Fish fry

INGREDIENTS:

Fish - 1kg
Onion - 1/2
Garlic - 7
Ginger - 1/4th to garlic
Chilli powder - 3sp
Coriander powder - 1/4sp
Pepper - 1/4sp
Curd - 1/2sp
Egg - 1
Lime syrup - 1sp
Garam masala - 1/4sp
Maida (All purpose flour) - 
Corn Flour - 1sp
Rice flour - 1/2sp
Salt - to taste
Oil - to fry
Color powder - a pinch (if required)

METHOD:

• Grind onion, ginger, garlic and pepper to a fine paste
• Add all the above ingredients with grinded paste except oil to fish and marinate it for 2 to 3 hrs.
• Then fry in oil.
• Serve hot with onion and lemon.

Fish Kulambu

INGREDIENTS:

Fish - 1kg
Ginger - 5
Garlic - 1/2 of garlic
Onion - 3
Tomato - 2
Coconut - 1small cup
Kulambu milagu podi - 1 1/2sp
Sambar powder - 1 1/2sp
Tamarind - 1 lemon size
Salt - to taste
Curry leaves - few
Turmeric powder - 1/2sp
Mustard seeds - 1/2sp
Red chilli - 1 (for seasoning)


METHOD:

• Keep kadai and oil to it. 
• Now add the chopped onion, ginger and garlic to fry till it becomes translucent.
• Then add tomato and fry for a while. Allow it to cool and grind it to a smooth paste.
• In an empty kadai, add oil, chopped onion, tomato, grinded mixture, turmeric powder, salt, kulambu powder, sambar powder and finally tamarind syrup.
• Allow the above items to boil til the raw smell goes off.
• Now add fish to it and close kadai in a simmer mode for 10 to 15 mins till fish gets cooked.
• Now season it with Mustard seeds, 1 piece finely chopped garlic, red chiili and curry leaves.
• This can be served with hot rice.