Breakfast Recipes

Tiffin recipes

TIFFIN RECIPES

Persarattu Ingredients:Green garam dal whole (Pachai payaru) - 1 cup (soak in water for 10 hrs)Rice - 2 tbsp (soak this with dal for 10 hrs)Onion - 1 mediumGinger -  1/4  stickGreen chilli - 4 to 5 (adjust to your spice level)Salt - to taste

To garnish Onion - 1/2 cup (finely chopped)Green chilli - 1 tbsp (finely chopped)Cumin seeds - 1/2 tspOil  - 1 tbsp

For batter: Grind and make a batter of soaked Green gram dal whole and Rice, Onion, Ginger and Green Chili. Add Salt to the batter.For garnishing: Heat Oil in a pan and add Cumin seeds. Once the seeds starts spluttering, add Green chili, Onion and fry.For Pesarattu: Prepare dosa using the ground batter. Then place 1½ tsp of Onion garnish on top of the dosa and serve.For Pesaru Upma: Instead of onion garnish, place  2 tbsp of rava upma on top of the dosa and serve.Goes well with: Ginger chutney.

Maida dosa

Maida or All purpose flour - 1 cupRice flour - 3/4 cupOnion - 1/2Green Chili - 2Mustard seeds - 1/2 teaspoonCumin seeds - 1/2 teaspoonCoriander leaves - 3 spoonsCurry leaves - 1 or 2 sprigsPepper powder - 1/4 teaspoonWater - 3 to 4 cupOil and Salt

Finely chop Onion,Green chilies and Coriander leaves. Keep them aside.Mix maida and rice flour with 3 to 4 cups of water and mix thoroughly without any lumps. The consistency of the batter should be watery.Heat oil in a pan. Add Mustard seeds, Cumin seeds, Green chilies and Onion. Fry til Onion turns into golden brown. Remove from heat and add this to the batter.Add chopped Coriander leaves, Curry leaves, Salt and Pepper powder to the batter.Heat dosa pan. Season the dosa pan with little oil and rub it with a onion or a paper towel. Once the pan is hot enough, pour a ladle full of batter onto the pan evenly. It may be difficult to spread the batter. So pour a thin layer of batter all over the pan evenly and spread a little.Pour 1 or 2 tspns of oil along the edges of the dosa. Once the underside of the dosa turns golden brown, flip it to the other side. Once it is cooked on both sides, remove from the pan and serve hot.

Ragi idli   Ragi flour - 2 cupsBlack gram dal batter(Ground) - 1 cupSalt - to taste

Soak black gram dal(whole) for 2 hours in water. Grind the dal nicely in a blender.Mix the Black gram dal batter, Ragi flour and Salt with 2 to 2.5 cups of water. The consistency of the batter should be the consistency that you prepare for normal idli.Leave the batter to ferment for overnight in a warm place.After fermentation, the batter will be raised. Stir it with a ladle.We can prepare both idli and dosa using this batter. More about idli preparation

Parotta Maida or All-purpose flour - 4 cupSugar - 1 tspSalt - 1 ½ tspBaking powder - 1/4 tspOil - 1/2 cupWater - As needed

Mix Maida, Sugar, Salt and Baking powder in a mixing bowl.Add water and oil, knead till it turns into soft dough.Keep it covered for 6 to 7 hrs.After that, Take a lemon size ball from the dough & roll it flat like chapathi.Fold that chapathi like saree pleats, then roll it from one end to the other end & apply a spoon of oil on it.Then roll it flat like poori. Prepare all the dough like this.Heat a tawa. Roast both sides of parotta by adding a tsp of oil.Remove it from heat & press it around the edeges.

Green gram dosa

Green gram dal(split)- 1 cupRaw rice- 1/4 cupGreen chili- 2Curry leaves- 2 sprigHing- 3 pinchesCumin seeds- 1/2 tspOnion- 1Salt- to tasteOil - as needed Soak Green gram dal and Raw rice for 2 hours.Mince Onion and keep aside.Grind Green chili, Curry leaves, Hing, Cumin seeds and Salt. Then add soaked items to it and grind nicely.Heat a dosa pan. Season the dosa pan with little oil and rub it with a Onion.Pour a ladle full of batter, spread it circularly, sprinkle Onion over the dosa and leave a tsp of Oil around the edges of dosa.Once it cooked turn and cook the another side.

Mixed dal dosa

Thur dal - 1/4cupChanna dal - 1/4 cupMoong dal - 1/4 cupRice - 1/2 cupSmall onion - 12Currry leaves - fewDry red chilli - 6Coconut - 2 tbsp (grated)Fennel seeds(perunjeeragam) - 1 tspSalt - to tasteOil - as needed Soak Rice and all the dals together for 1 hour.After that grind the soaked items with all other ingredients(except oil).Add salt to the ground batter and mix well.Heat a tawa. Pour a ladle full of  batter, spread like dosa and apply oil on sides.Roast both sides and remove from pan. It gives different taste as we grind Onion with Rice and Dals.It is good for kids since it is rich in protein.

Adai

Chana dhal (kadala paruppu)- 1 cupGreen gram dhal (pasi paruppu) – 1 cupRed gram dhal - 1 cupRaw rice- 1 cupIdly rice- 1 cupOnoin-2Red chilies- 4 to 8Gralic- 4Curry leaves- fewCoriander leaves- 3 stringsFennel seeds - 1/2 tspnCumin seeds (seeragam) – 1 tspnSalt and Oil- as required

Soak Chana dal, Green gram dal, Red gram dal, Raw rice and Idly rice together for 1 to 2 hours.Add Red chilies, Curry leaves, Coriander leaves, Garlic, Fennel seeds, Cumin seeds to the soaked ingredients and grind it nicely. Keep the batter ready. Chop onions and half grind it in a blender. Keep this aside.Finally add Salt and half ground Onion to the batter.Make Dosas using this batter

PEANUT CHUTNEYIngredients:Peanut - 1½ cupCoconut - 3 tbspGarlic - 1 clove (optional)Salt - to tasteTamarind - small gooseberry sizeDry red chilli  - 3Curry leaves - fewMustard seeds - 1/4 tspUrad dal - 1/4 tspOil - 2 tbspRecipeHeat Oil in a pan. Roast Peanuts until it turns golden brown.Grind Peanuts, Coconut, Tamarind, Salt, Red chilli and Garlic together.Heat Oil in a pan. Add Mustard seeds, Curry leaves and Urad dal. Add this to to the chutney

MASALA DOSAI

Idly/Dosa Batter - Dosa batter should be thinner than Idly batter. So add 1/2 or 1 cup of water to the Idly batter and make it thinner. Oil

Masala filling: (For 3 dosas)Onion - 1 (Medium size)Potato - 1 (Medium size)Green Chili - 1 or 2Turmeric Powder - a pinchChili powder - 1/2 tspnCoriander powder - 1/2 tspnCoriander leaves - 2 to 3 sprigsSalt - to tasteOil - 1 or 2 tspnRecipe:Masala filling:Finely chop Onion and Green chilies. Peel and cut Potato into cubes.Boil or pressure cook potatoes till they are tender.Heat 1 or 2 tspn of Oil in a pan. Add Green chilies and Onion, fry till they are golden brown.Add Cooked potatoes and saute it for 2 minutes and mash the potatoes partially with spatula.Add Turmeric powder, Chili powder, Coriander powder, Salt and fry for 2 to 3 minutes.Finally add chopped coriander leaves and remove from heat. Now the masala filling is ready.Dosa:Heat a Dosa pan and season it with little Oil. Once the pan is hot enough, pour a ladle full of batter and spread it circularly.Place the masala filling in one half of the dosa and press it with a spatula. Leave a tspn of Oil around the edges of dosa.Once the dosa is cooked on that side, flip it to the other side carefully. Cook for 1 or 2 minutes.Reverse it again carefully, fold the dosa in the middle, remove from pan and serve.

SAMBA RAVA DOSSamba rava (Wheat rava) -1 cupRice - 1 cupSalt - to tasteOil - as needed

Soak Wheat rava and Rice together in water for 2 hours.After that grind and make batter. Add Salt to the batter and let this batter sit for 1 hour. You can start making dosa after 1 hour.Heat a tawa.  Pour a ladle full of batter, spread like dosa and apply oil on sides.Roast both sides and then remove from heat.It is good for sugar patients.

MYSORE DAL DOSAMysore dal - 2 cupsRaw rice - 1 cupFenugreek seeds - 1 tspSalt - to tasteOil - as neededDry red chilli - 4 to 5

Soak rice and Fenugreek seeds together, Dal saperately for 2 hours.First grind Rice and Fenugreek seeds together, after 5 mins add dal and Red chilli, then grind to a smooth batter.Add salt to batter and leave this batter for 5 hrs.Heat tawa, pour this batter and spread like dosa, apply Oil on sides.Roast both sides and remove from pan. It is a healthy dish for kids. High in protien.

APPAM

Rice  1 cup.Cooked rice 1/4 cupcoconut milk  1/4 cup.salt to taste

A pinch of cooking soda.Sugar 1/4 tsp(optional)

Grind the rice,cooked rice into a smooth batter, add salt and leave it overnight. Just before using it for breakfast add a pinch of soda and coconut milk.Heat a kadai well and brush it with oil . Pour a ladle of batter in the center and holding the kadai with both hands try to spread the batter on the sides of the kadai. This action should be done once only.The batter forms into a thin layer.Reduce the heat and keep it covered for 2 minutes.Remove lid and scrape the sides of the kadai on all sides with a flat ladle.Repeat with the rest of the batter. Serve hot with coconut milk.

PUMPKIN POORI  Pumkin 2 cup Jaggery 3/4 cup Wheat flour 3 cup Salt to tasteOil

Remove the cover from the pumpkin, and grate itHeat couple of spoon of oil and add grated pumpkin to itCook on medium flame for 5 minutesTake it off from stove and add the grated jaggery to itWhen the mixture cools down add salt to taste to this and mix wellAdd the wheat flour to it to form stiff dough for the purisRoll the puris and fry in oil

dibetic wheat dosa  wheat flour-1-cup water-1-1/2 cup salt-1tsp pepper powder1/4tsp cumin powder1/4tsp   take bowl mix all ingriednts the batter should be like normal dosai batter take a dosaitawa and heat it onthe medium flame pour the batter on tawa spread the batter so that thin dosai is prepared apply little oil on the sides of dosai and turn it this dosai is esy to prepare and can be prepared immediately

AVAL UPPAMA   Soak 200 g of aval in water for 1/2 hour.Heat 4 tsp of oil
in a pan, add 1/2 tsp mustard seeds. When it pops, add 1 tsp urud dal, 1/2 tsp whole black peppers, 1/2 tsp cumin seeds and 1/4 tsp salt. Drain the water from the aval and add it to the pan and fry. You can mix curd with soaked  aval if  you  like

BREAD MASALA  Bread Slices- 4, Carrot and Peas [Frozen]- 1 cup,
Potato- 1, Onion- 1, Green Chillies- 4, Cilantro Leaves

 Piece bread slices into small cubes and set aside. Pressure cook diced potato, frozen carrot and peas with little salt. In a pan fry onion with a little oil. When it turns golden brown, add chopped green chillies and ginger. Now to this, add the cooked vegetables and salt to taste. You may add a pinch of masala powder for taste. Finally add the bread pieces and stir in carefully. Garnish with Cilantro leaves and Serve!

CABBAGE IDLI   Rice soaked for 3 hrs- 250gms, Grated cabbage - 150gms,
Chilli powder- 3 tsp, Haldi powder- 1tsp, Asaphoetida- 2tsp, Salt- 2tsp
Coarsly grind all the ingredients except cabbage adding 1 cup water. The batter must be thicker than that of idli batter. Add the grated cabbage into the batter and mix well. Make idlis of this batter and cook for 15mns on simmer in an idli cooker. Pour a spoon of coconut oil over the idlis and serve hot with pickle or chutney.

CHEESE DOSA
idly rice - 1- 1/2 cup, black gram dhal - 1/2 cup, fenugreek seeds - 1 tsp,
cheese (grated)- 50 gms, greenchillies(finely chopped) - 4 nos, onion(finely chopped) - 2
nos, coriander leaves (chopped) salt to taste, oil for cooking

1.Rice, black gram dhal and fenugreek seeds separately soaked for 3 - 4 hours.
2. Make a smooth paste separately and add salt then mix well and allow
to fermentation for 8 hrs. 3.Pour the batter in the griddle and spred it circular motion. 4. Pour 2 tsp of oil on the batter. 5.Allow to cook and sprinkle the chopped onion, green chillies, coriander leaves, and grated cheese. 6. Rolled or fold the cooked dosa and put off the flame. 7. Served with coconut chutney.

RAVA DOSAI

Ingredients:
1 cup(ordinary) rice (to be soaked) with 1 teaspoon urad dal/tur dal
2 cups rava 1 l/2 cup rice flour (ready made) 4 green chillis A piece of ginger
1 teaspoon jeera For frying- 1 teaspoon each of rai / jeera / white til / hing powder /little oil

few cashew nuts (roast this in ghee) Nicely chopped coriander leaves 1 teaspoon curd and salt
Method:
Soak the rice with dal for 45 minutes - grind it with green chills, ginger and
jeera by adding enough water (if it is more watery - no worry) add rava, rice flour fried spices along
with roasted cashew nuts and curd and required salt. Just make this mixure 30 min. before you are required to make the dosas.(or else the rava will become soggy and the
crispy effect would be gone ) Keep the batter little thinner (not like idli or dosai batter) and pour it on the tawa just a little above level - do not try to touch the batter with the ladle or try to spread it - the beauty of
rava dosa will vanish - once u make it like normal dosa both sides, clean the tawa with a tissue paper - so ur next dosa is as crisp and golden brown as the first one - enjoy with chutney/dosa powder or with
anything u like.

IDLI BATTER VADAI

IDLY BATTER - 1CUP GREEN CHILLES - 2 NO CORIANDER LEAVES - A
PINCH CH0P TURMERIC - A PINCH MAIDA FLOUR - 2TBSP CURRY LEAVES - A PINCH CHOP
OIL - FOR DEEP FRY SALT - TO TASTE

TAKE ONE CUP OF BATTER ADD CHOPPED ONION,GREEN CHILLIES, CURRY LEAVES, TURMERIC,
MADIA FLOUR AND SALT TO THE BATTER. IF NESSESARY ADD WATER TO THE BATTER MIX WELL THE BATTER HEAT OIL IN THE KADAI THEN ADD SPOON FULL OF BATTER FRY WELL IN BOTH SIDE.
SERVER WITH CORIANDER CHUTNEY.

KOYHU CHAPPATHI

Chappathi - 5
Onion (Big) - 2
Green Capsicum - 2
Tomato - 1
Boiled Peas - 1 cup
Green Chillies - 2
Ginger-Garlic Paste - 1/2 tbsp
Tomato Sauce - 1tbsp
Red Pepper Sauce - 2 tbsp
Salt - 2tbsp
Turmeric Powder - 1/2 tbsp
Chilli Powder - 2 tbsp
Cooking Oil - 4tbsp

For Seasoning :

Mustard Seeds - 1 tbsp
Jeera - 1/2 tbsp
Saunf (Sombu) - 1/2 tbsp
Curry Leaves
Corriander Leaves for
garnishing.

Method:
- Cut onion, capsicum in length wise.
Don't chop them into small pieces.
- In a frying pan heat 2 tbsp of
cooking oil.
- Add mustard seeds, jeera,
sombu(saunf),curry leaves and let it
splutter.
- Add the chopped onions,
capsicum,green chillies and fry them
for about 3-4 minutes.
- Then add salt,ginger-garlic
paste,turmeric powder,chilli powder to
the frying pan and saute for about 5
minutes.
- Mix the boiled peas,tomato in the
pan and add little water to the
mixture.
- Add tomato sauce, red pepper sauce
and close the pan for few minutes.
- In the mean time make chappathi
into pieces and keep them ready.
- Add them to the pan. Mix them with
all the other ingredients.
- You can use the Dosai Turner and try
making them into fine pieces.
- Before serving garnish with corriander
leaves.

Kothu Chappathi can be served with
Onion Raita

Onion Raita :
- Cut onion into small pieces.
- Add curd,1 tbsp milk to the onions
and keep it aside for about 10
minutes.
- For all the raitas add 'salt' only before
serving. If you add it earlier raita will
become watery and it will loose the
taste.
- Some may not like the raw smell of
curd. In that case you can add chillies,
curry leaves etc
- Heat oil in a Tadka Pan. Add mustard
seeds, green chillies, curry leaves and
little bit of hing.
- Let it splutter and now pour it to the
raita.Mix them well.

MASALA BREAD TOAST

Ingredients:
Bread slices---4
Eggs--2
Milk --20 ml
butter--1 teaspoon
cheese
tomatoes--2
coriander leaves
pepper powder--to taste
salt---to taste
cooking oil- 2 tablespoons
Turmeric powder --a pinch

Method:
Beat eggs
Add milk, salt, turmeric powder to
the beaten eggs .Blend it thoroughly.
Put little oil on a heated pan.
Dip the bread slices into the mixture
and fry in low flame.
Top it with finely cut tomatoes and
coriander leaves.Press it slightly so
that it sticks to the bread.
Tilt the bread.Put little butter.
Once it is fried, dress with grated
cheese and peeper powder.
Repeat for all the bread slices.
Serve hot with tomatoe ketchup.

MASALA DOSAI

Ingredients:
Bombay Rawa - 250 grams
Curd - 2 spoons
water - 1.5 spoon
Eating soda
Salt to taste
Ghee - 2 spoons

For filling:
Potatos - 4
Onions - 3
GreenMirchi - 2
Turmeric Powder - 1/2 spoon
Musturd Seeds - 1/2 spoon
Corriander Leaves
Ginger - small piece
Salt
Oil - 2 spoons
Garam Masala - 2 spoons

Method:
Mix rawa,curd and eating soda and
make thin batter. Keep it aside for
the whole night. Boil potatos in the
morning. Chop onions, ginger and
chillies. Pour 2 spoons of oil in a pan
put mustard seeds,onions,ginger and
chillies in the pan. Mash potatos and
add to the above mixture. Sprinkle
garam masala. Now make dosas and
pur the above mixture in dosa and
fold it. Serve with coconut chutney.

PIDI KHOZHAKATTAI

Ingredients:
Rice - 250 gms ,
Salt - 1/2 tsp ,
grated coconut - 1 cup ,
mustard seeds - 1/2 tsp ,
asafoetida - 1/4 tsp ,
gram dal - 1 tsp,
urud dal - 1 tsp ,
red chillis - 4 ,
curry leaves - 1 twig,
oil- 1/4 cup
optional - cumin seeds - 1/2 tsp ,
toor dal - 2 tsp ,
black pepper corn - 1/2 tsp

Method:
Grind Grind rice coarsely like rava . Heat oil and Roast
red chillis. Add mustard seeds. Whn it pops add urud dal
and gram dal. When they are roasted curry leaves and
crated coconut and roast slightly. The coconut should not
become too red. Add 4 cups of water and salt to this mix
and bring it to boil. Add the rava and stir untl it is
cooked well and themix becomes thick. When it is hot and
when the hand can withstand the heat make this mix into a
desired shape. Place these shapes on idli plates inside a
cooker and steam them.

RAVA PONGAL

Ingredients:
Rava - 1 cup ,
Moong dal - 1/2 cup ,
whole black pepper - 1tsp,
cumin seeds - 1 tsp ,
green chilli -1 ,
asafoetida - a pinch ,
turmeric powder - a pinch,
ginger pieces - 10 ,
curry leaves - a twig,
salt - 1/2 tsp ,
oil - 6 tsp ,
ghee - 2tsp

Method:
Add 1 cup of water to 1/2 cup Moong dal and boil it in the
pressure cooker until it becomes very soft. Roast Rava in
4 tsps of oil. Add two cups of boiling water and stir
until the rava is fully cooked. Mash the cooked Moong dal
and add it to the rava. Add salt and mix well. In 2 tsp of
oil roast pepper . Add turmeric powder and asafoetida.
After this add cumin seeds, cashews and Roast. cashews
should not become too red. Add the finely chopped chillis
and ginger pieces to the mix. Add the mix to the pongal
and mix well. Add 2 tsp of melted ghee to the pongal.

RAVA KHICADI

Ingredients:
Vegetables - 6 Beans,
1 small carrot,
1 onion (optional),
shelled green peas - 1/4 cup
green chillies - 1

Method:
Cut the vegetables into fine pieces. Take 1 cup of rawa
and lightly roast without oil to make it crisp. Pour 3
teaspoons of oil in a fry pan and add 1/2 tsp mustard
seeds.When it splatters, add 1 tsp urud dal, 1 teaspoon
gram dal, 2 sprigs curry leaves and chopped green chilli
and roast lightly. If onions are not used you may add a
pinch of asafoetida. Add the onions and fry until they
turn colorless. Now add the vegetables, salt and fry them
until they turn soft Add the red chillie powder. Now add 3
cups of water and when it begins to boil add rawa and keep
stirring till all the water is absorbed and it becomes
thick (fully cooked). Side dish - Sambar, Coconut chutney
or any other pickle

RICE DOSAI

Ingredients:
White Rice- 1 cup,
Salt - 1 Tsp or As desired,
Water- 2 1/2 cups,
Jaggery- 4 Tbsps,
Fresh Shred Coconut- 4 Tbsps,
Oil

Method:
1.Soak the rice in water for about an hour.
2.Drain the water. Grind the rice with salt, adding 1 1/2
cups of water. The rice should be very finely ground
(grind for about 5 minutes in the mixer).
3.Transfer this rice mixture into a vessel & add 1 more
cup of water to it. Don't be alarmed that the batter is so
watery. It HAS to be very watery so that the dosais come
out thin & crisp.
4.Heat non-stick dosai tava till it is very hot. Sprinkle
some veg. oil(1/2 tsp).
5.Using a spoon(the usual one which is used to spread
dosai), just "sprinkle" the batter on the hot tava
unevenly. Do NOT use the back of the spoon to spread out
the batter as is usually done.
6. Leave it to cook for about 2 minutes (or till it is
crisp) and using a laddle, remove the dosai. With this
quantity, you can make upto 10 dosais.

RICE UPPAMA

Ingredients:
Rice rawa - 1 cup,
water - 3 cups ,

Method:
In a pan, heat 6 tsp of oil and add 1/2 tsp mustard seeds,
1 tsp urud dal, 1 tsp gram dal, 3 red chillies, a pich of
asafoetida. Then add 6 tsp grated coconut and fry
lightly.Now add 3 cups water and when it comes to boil,
add 1 cup of rice rawa and stir well until it becomes
somewhat powdery and soft. Add a bunch of curry leaves.
Add 2 tsp of ghee while serving.

SPICY SANDWICH

Ingredients:
carrot-1 cup
beans-1 cup
cauliflower-1cup
peas- 1/2 cup
cabbage-1 cup
capsicum-1/2 cup
onion(chopped)-2 cups
garam masala-1/2 tsp
chilli powder-1 tsp
butter - for seasoning
salt- to taste
cheese slices
bread-1
coriander
note : all the vegetables
should be finely chopped

Method:
add the onions in the butter. fry till
golden brown. now add the
vegetables one by one and fry for
sometime. now add salt, redchilli
powder, garam masala and stir.
add few drops of water and allow the
vegetables to be tender and soft.
now add the coriander leaves and let
it cool.
take a bread slice, spread the
vegetable stuffing, place a cheese
slice above it. take another bread
slice and apply butter and cover it
over the vegetable stuffing.
now roast the bread with bread
toaster or in microwave oven or in
tava for 1 or 2 minutes
serve hot!!!

SPONGE SET DOSAI

Ingredients:
boiled rice-1 and half cup.
raw rice-2 and half cup.
methi seeds-2 tsp
salt to taste.
puffed rice-half cup.
urad dal-half cup.


Method:
1.soak raw rice,boiled rice,together.
2.soak urad dal,methi seeds and puffed rice
together for 3 to 6 hrs.
3.grind separately first urad dal,puffed
rice,methi seeds.
4.grind rice and mix it with dal.
5.add salt and keep it for ferment over night.
6.place non stick pan and spread one large
spoon dosa batter.
7.spongy set dosa is ready to serve.
8.goes great with coconut chutney and sambar.

BREAD DOSA

Ingredients:
Bread slices 4
Rice flour 1 cup
Sooji(Rava) 1/2 cup
Curd 1 cup
Chilli powder 1/2 tea spn
Mustard seeds 1/2 tea spn
Urad daal 1/2 tea spn
Curry leaves 3-4
Ginger cut into small pieces 1/2 tea spn
Onion 1
Salt
Oil
Method:
Soak bread in water & squeze out the water. Grind wirh rice flour, sooji, curd and salt. Add chilli powder to this batter. Add enough water to help in grinding.
Heat half tea spn oil and fry mustard seeds, urad daal, curry leaves, ginger. Add finely chopped onion and fry till onions turn slightly brownish. Add this to the above batter.
Add sufficient water to bring it to dosa consistency. Make dosa. (Dosa should be fried till it becomes brownish from both sides).
Serve hot with coconut chutney

CABBAGE DOSA

Ingredients:
Dosa rice 3/4 cup
Toor dal 3/4 cup
Roasted Dry Red chillies 4-6
Small onions (Chopped finely) 2
Cabbage (Chopped finely) 1/2 cup
Tamarind extract 1 tea spn
Coconut 1 cup
Hing (Asfoetida) A pinch
Oil
Salt

Method:
Soak rice and dal seperately for about an hr each and drain. Set aside.
Blend together the coconut, red chillies and tamarind to a fine paste.
Add the toor dal and blend again to get a smooth paste, adding very little water when blending.
Add the hing, salt and drained rice and blend again to get a smmoth-coarse consistency.
To this blended mixture, add the chopped cabbage and onions. Mix well.
Heat the tava, applying a little oil. Pour small dosas (can put three dosas at a time on the normal size tava). Fry on both side till they tun brownish.
Serve hot. (I served this with honey as these dosas are little spicy).

RAGI VEGETABLE DOSA

Ingredients:
1/2 cup urad dal
1 cup rice (I used 1/2 cup brown rice + 1/2 cup boiled rice)
1/2 cup finger millet(ragi flour)
Salt
Oil
1 cup(approx) vegetables (finely chopped/grated carrot, onion and cucumber)

Method:
Soak urad dal and rice for about 4-5hrs. Grind to a smooth batter. Mix salt and ragi flour. The consistency of batter should be like normal dosa batter. Keep overnight for fermentation.
Next day, mix in vegetables. Make thin dosas. Serve hot.

KERALA AVIAL

Ingredients:
Julienned potatos,drum
sticks, raw banana, long
beans,raw
mangoes,carrots,beans.
curry leaves,grated coconut
curd,green chillies,cumin
seeds, salt to taste

Method:
Cook the vegetables with salt and
water. Grind grated coconut, green
chillies and cumin seeds. Add this
paste to thick curd. Add the cooked
vegetables and heat all together. Add
salt.
Garnish with coconut oil and curry
leaves. Serve hot.

CHINESE NOODLES

Ingredients for 2 servings:

•  Noodles - 200 gms

•  Water - 4-5 cups

•  Salt - 1/2 tsp or to taste.

•  Butter or vegetable oil - 1 tbsp

•  Pepper powder - 1/2 tsp or to taste

•  Tomato ketchup - 1 tbsp

•  Soya sauce (optional) - 1 tsp

Vegetables mix from a few/all vegetables given below. You can use any 2-3 or all vegetables. More is good here.

•  Onion, sliced thin - 2 tbsp

•  Carrot - cut juliennes (thin sticks) - 1 tbsp

•  Tomato chopped - 1 tbsp

•  Green beans chopped - 1 tbsp

•  Fresh peas - shelled - 1 tbsp

•  Cabbage - shredded - 1 tbsp

•  Capsicum - cut in thin strips - 1 tbsp tbsp

•  Cabbage - shredded - 1 tbsp

•  Capsicum - cut in thin strips - 1 tbsp

Preparation:

Heat water till it starts boiling. Add noodles to the water and let boil for 3-4 minutes.

Drain and add to a bowl. Add 1/2 tbsp oil and keep aside till needed.

In a pan, heat 1 tbsp oil, add chopped ginger, garlic and onion. Sautee for 2 minutes.

Add beans. Cook for 2 minutes stirring. Add cabbage, capsicum, green peas. Cook for 2 minutes.

Add tomatoes, salt, pepper powder, ketchup, Soya sauce. Mix well.

Place the boiled noodles on a serving plate. Add the cooked vegetables mix on the top of the noodles in a heap. Serve immediately piping hot.

You may also add the noodles to the frying pan and mix with the vegetables before serving. It tastes great that way too.

• Raw Rice – 1.5 cups
• Grated Coconut – 2 tbsp
• Oil – 2 tbsp
• Mustered seeds – ¼ tsp
• Urad dal (broken) – ¼ tsp
• Moong dal – ¼ tsp
• Curry leaves – few
• Green chili – 2 nos
• Hing – ¼ tsp
• Water – 2 cups
• Salt – to taste

TO GRIND:

• Channa dal – 1 tbsp
• Toor dal- 1 tbsp
• Urad dal – 1 tbsp
• Red chili – 2 nos

PREPARATION:

• Wash the rice and drain the water. Dry it in the paper towel or white cotton cloth. When it’s dry, grind it in the mixie until the rava consistency.
• Soak the channa dal, urad and toor dal for ½ to 1 hour and drain the water. Grind it with little water and red chili to the coarse paste.
• Take a pan and heat the oil, add mustard seeds, urad dal and moong dal. When it gets golden color, add chopped green chili, hing, grated coconut and curry leaves. Add the water and let it boil. Add the ground paste and salt, mix it well.
• Keep the stove in the medium heat and add the prepared rice rava and mix it well. Let it cook for 2-3 minutes. Switch off the stove and let the contents become warm.
• Mix the above upma with your hand. If it is very thick sprinkle some water and mix it well.
• Grease the idli plates and shape this upma into oval balls with your palm. Just wet your palm with water before making the balls. Arrange the balls on the idli plates.
• Steam the kozhukattai/dumplings in the cooker just like the idlis. Let it cooks for 10 minutes.
• Switch off the stove and allow cooling for 2-3 minutes. Then remove it from idli plates.
• Serve it hot with chutney, sambar, curd or pickle.