Pesarattu(Green gram dhal dosa)

Ingredients:
1.Green gram dhal- 1 cup
2.Rice-1/2 cup
3.Green chillies-3 or 4(depending on your spice level)
4.Ginger - a small piece
5.Onion- 1.5( 1 for grinding and 1/2 chopped for garnishing)
6.Jeera- 1 tsp
7.Salt
8.Curry leaves
9.Oil- 1tbsp


Method:
1.Wash and then soak rice & green gram dhal together in water for over 9-10 hours.
2.Drain the water,grind the rice & green gram dhal with onion,ginger,green chillies and salt.Sprinkle some curry leaves.
3.Add water as needed.The consistency of the batter should not be very smooth like dosa batter.It should be little coarse.
4.The pesarattu batter need not ferment.You can make them as soon as the batter is ready.
5.Heat a tawa ,keep in low-medium flame.Once its hot,evenly spread the batter like a thin round layer like dosa.Sprinkle some onion.
6.Drizzle oil around the edges and also a little in the middle so that all sides get evenly cooked and is crispy.
7.Flip side and cook on the other side too.
8.Serve with chutney.I made morkozhambu as a side today and its a very good combination for pesarattu.

Gujarati Thepla

Ingredients:(Makes 12 theplas)

1. Wheat Flour– 3 cups
2. Dried Kasoori methi/Fresh fenugreek Leaves – 2 tbsp
3. Oil – 1 tbsp
4. Thick Curd – 1 cup
5. Salt – 2 tsp
6. Red Chilli Powder – 1/2 tsp
7. Turmeric Powder – 1/2 tsp
8. Minced Garlic – 1 tbsp
9. Coriander/cumin Powder – 1 tsp
10. Chopped cilantro – 1/4 cup, packed
11. Warm Water – 1/4 cup

Method:

1. In a mixing bowl, mix wheat Flour and oil and mix it well together
2. In another bowl, mix the following ingredients: 
Curd,Fenugreek/methi Leaves, Cilantro.turmeric Powder, salt,Red Chilli Powder and minced Garlic.Taste it to check salt.If needed add more as per your taste
3. Add the above mixture into the flour and slowly knead.
4. Add additional Warm Water if needed little by little. 
5.Knead to form a ball of dough.Check if the bowl and hands are dry and not sticky.If so,you have made the dough right!!
6. Drizzle a few drops of Oil, smear on the dough, cover it with a lid and allow to rest for 30 minutes.
7. Heat a tawa on medium flame.
8. Make balls of the dough and start rolling just like you do for roti. Whenever needed use dry flour to dust.Do not use too much dry flour which will make the thepla hard
9. Place on the hot Tawa and cook.
10. Once it starts to change color, flip and cook for a couple of minutes on the other side.
11. Drizzle a drop of oil and smear and flip once again.
12. Press gently with a spatula and allow to cook till you see few bubbles.
13. Take off the tawa and serve hot with pickle/raita.

Thepa is tasty by itself because of the masalas added in the dough.Usually eaten as a snack.Doesn't need a special sidedish.

Wheat Flour Dosa

This is a Ready to make Dosa.The batter can be prepared instantly in 5 minutes.

Ingredients:

1.Wheat flour- 1 small cup
2.Chopped green chillies-1-2
3.Jeera-2 spoons
4.Asafoetida
5.Salt
6.Curry leaves
7.Oil-2 spoons

Method:

1.Add 2 cups of water to 1 cup of wheat flour and nicely mix it without any lumps to a smooth batter.The batter should not be very watery or very thick.
2.Add salt,asafoetida and curry leaves to the batter
3.Heat oil,add chopped green chiillies and jeera.Add this to the batter.Leave aside for 5-10 minutes if you want.(Optional)
4.Heat tava,spread the batter,spread oil in the sides and cook well on one side in medium flame
5.After the base is cooked,flip to the other side till it gets cooked well.
6.Serve hot with chutney/sambar or just molagapudi!

Onion Methi Adai

Adai is a very famous south indian recipe,rich in protein because of the lentils added in them.

Ingredients:

1.Par Boiled rice- 1.5 cups

2.Thoor dhal-1 cup

3.Chana Dhal-1/2 cup
4.Finely chopped onion-1
5.Finely chopped methi(Fenugreek leaves)-100 g
6.Red chillies-5
7.Asafoetida
8.Salt
9.Ginger- 1 small piece (for easy digestion)

Method:

1.Soak all the dhals & rice together for 4 hours.

2.Drain the water.Add salt,5 red chillies,asafoetida,a piece of ginger and grind to a coarse batter adding little water.

3.Add chopped onions & chopped methi leaves to the batter.(For making carrot adai you can add grated carrot to the batter)
4.The batter should not be very thin & should be thicker than dosa batter.
5.Heat the tava, pour one ladleful of adai batter and spread it thick and evenly.
6.Make 4-5 holes and add oil.Also drizzle some oil on the sides and flip over when it turns golden brown.
7.Make sure that both sides are cooked well and crispy all around.
8.Serve with Avial/Morkozhambu/Jaggery topped with a little butter!

Sabudhana Kichdi

Ingredients:

1.Sabudhana/Javvarisi- 1 cup

2.Buttermilk-2 cups

3.Red chillies-2

4.Raw Groundnuts- 100 g

5.Cumin/Jeera- 2 spoons

6.Curry leaves

7.Asafoetida

8.Salt

9.Oil- 1 tablespoon 

Method:

1.Soak the sabudhana in buttermilk for 4-5 hours.Don't soak in water or in too much quantity of buttermilk!!

2.It will fluff up after absorbing the buttermilk & look soft and spongy, so that it can be squeezed between your fingers, without feeling sticky.

3.Fry the raw groundnuts in little oil for around 5 min till they turn light brown.

4.Grind half of the fried groundnuts into a coarse powder and keep aside the other half.

5.Heat oil ,add cumin/jeera,red chillies,curry leaves,soaked sabudhana,salt & asafoetida.

6.Cook the kichdi on medium-flame and saute lightly to avoid sticking.

7.Finally add the fried groundnuts+the coarse groundnut powder from mixie.

8.Wait till the kichdi turns to a light brown colour.Switch off stove.

9.Serve hot only!!This kichdi does not require any side dish. 

Paneer Oothapam

Ingredients:
1.Dosa Batter
2.Oil
3.Chopped onion-1
4.Green peas- 1 cup
5.Paneer- 200 g
6.Green Chillies- 1-2
7.Chutney powder/Molagapodi or Red chilli powder- 1 spoon
8.Salt


Method:
1.Add little oil in the pan,once it gets heated toss in the green chillies and onions and fry till it turns brown and soft.
2.Next add the green peas and allow it to cook for 3-5 minutes.
3.Add salt and chutney powder/molagapodi or chilli powder(whichever of these is available) and saute for sometime.
4.Finally grate the paneer on top,mix with the other vegs and keep aside.
5.Spread the dosa batter slightly thicker than usual dosa,spread oil in the sides and cook well on one side in medium flame
6.Sprinkle the vegetables on top evenly.
7.After the base is cooked,flip to the other side till it gets cooked.
8.Serve with Ketchup,chutney or Sambar.
9.You can use any vegs for the topping like carrot,pudina leaves,capsicum etc

Bread Upma

 Ingredients:
1.Bread ( 4 slices)
2.Chopped onions-1 cup
3.Chopped Green chillies-2
4.Salt
5.Refined oil
6.Turmeric
7.Chilli powder
8.Mustard 
9.Coriander leaves

Method:
1.Heat oil,add mustard.Then add onions & green chillies and saute till onions turn golden brown
2.Add salt,1/4 spoon turmeric and chilli powder
3. Chop the bread into pieces and add it. Mix well with the onions.
4. Garnish with coriander leaves.
5.Bread upma is ready in five minutes!!                                      

Onion Rava Dosa

 Ingredients:

1.Rava/Sooji- 2 cups

2.Rice flour- 1 cup

3.Onion -(1-finely chopped)

4.Green chillies (2-finely chopped)

5.Cumin/Jeera-(2 spoons)
6.Mustard- (1 spoon)

7.Whole black pepper (1 spoon)

8.Salt

9.Asafoetida

10.Curry leaves

Method:

1.Soak the rava/sooji for 1 hr and then grind for 20 seconds

2.Add the rice flour,salt & asafoetida to the rava paste and mix well to form a THIN batter.

3.Heat 1 spoon oil,add mustard.After mustard splutters,add cumin,pepper,curry leaves & green chillies .
4.Then add onions and fry for sometime.Add these to the rava batter.

5.Heat the tava and add little oil.

6.Sprinkle the batter on the tava.Start from the sides and finish off in the middle.

  Do not spread like normal dosa in circular motions

7.Use Oil/Ghee and cook well on both sides till dosa becomes crisp and golden brown in colour

8.Serve hot with coriander chutney/Sambar or you can place potato masala in one side,roll and serve like Onion rava masala dosa.

Tips:

*Make sure the batter is thin and flowing and not very thick like dosa batter.

*You can also try adding Ground Urad dhal to rava and rice flour and follow from step 3.