Rava Upma

INGREDIENTS:

1 cup Rava / Samolina/Sooji ( not roasted)
1/2 cup Oil
1 tsp Channa Dal
2-3 Green Chillis slit and cut into pieces
1 strand curry Leaves
1 tsp mustered seeds
2 tbsp grated coconut
1-2 tsp chopped fresh Coriander leaves
Salt to taste

PREPARATION:

• Heat the Oil in a heavy bottomed pan. Add Channa dal, Chillis,Curry leaves and mustered seeds in this order.
• Once the mustered seeds splutters, Add 2.5 cups of water and add salt.
• After the water starts boiling, add the Rava( make sure it is not roasted) slowly while stirring with a spatula.
• Make sure no lumps are made while adding the Rava to water.
• reduce the flame and cover with a lid and let it be cooked.
• Once all the water is consumed add the grated coconut and chopped Coriander leaves mix it properly and Serve hot.

Rice Rava Upma

INGREDIENTS:

1 cup Rice Rava Roasted
1 medium sized Cucumber grated
2-3 tbsp  Coconut grated
3 tbsp Oil
1 tsp Channa dal
2-3 green Chillis Slit and cut into pieces
2 strands curry leaves
1 tsp mustered seeds
1 tsp Jaggery/ brown Sugar
Salt to taste

PREPARATION:

• Heat the Oil in a heavy bottomed pan. Once the Oil is hot add, Channa dal, Slit green chillis and curry leaves.
• Now add the Mustered seeds
• once the mustered seeds splutters, add the grated Cucumber and around 1.5 cups of water. If not using the cucumber then 2.45 cups of water should be added at this stage.
• Now add the Jaggery and Salt.
• When using Cucucmber as soon the water is hot, add the roasted Rava and give a proper stir.
• Reduce the flame and cover the pan with a lid. Wait for the water to evaporate.
• Now mix it again and try a pinch for taste . If not cooked add a little more more water and cook till done ,Adjust the Salt if required.
• Add the grated coconut and serve Hot with some Namkeen or boiled Sprouts chat.

Mooli paratha

INGREDIENTS:
3-4 Moolis
2 cups Whole wheat flour
2-3 tsp chopped Cilantro
2 tsp Red chilli powder/ Flakes
2 tsp Jeera powder
1 tsp Ajwain ( optional)
Salt to taste
Ghee for cooking

PREPARATION:

• Peel the Moolis and grate them. Sprinkle some salt and keep aside.
• Now take the Wheat flour, add a little Salt, 1 tsp Ghee and Ajwain in a mixing bowl, add water and make it a nice dough. knead for 4-5 minutes.
• Now drain the water off Moolis fully. Add cilantro, Chilli powder/ flakes, Jeera powder , Salt and mix it properly.
• Take a portion of dough roll it to 2-3 inch flat, 3 tsp of mooli masala in the middle of the roti and cover it properly.
• Now roll the covered ball of dough to 6' flat.
• Heat the pan/ tawa and cook the Paratha both side with ghee till brown spots are visible.
• Serve hot with Curd and Pickle.

Rice Paratha

Thanks Neha for sharing a nice recipe of this Rice paratha. I prepare rice roti very often and Adai( similar to Dosa) . But this recipe of yours looks a fusion of both. I tried and I liked it very much. Any one wish to watch the original recipe by Neha hear you go  I have altered this recipe a little to give my own twist



INGREDIENTS FOR PASTE/ BATTER:
1 cup split Chick peas/ Channa Dal
2-3 green Chillis chopped
1 tsp grated ginger
1/4 th cup finally chopped Onion ( optional)
2 tsp finally chopped Corinder/ Cilantro
1 tsp crushed Jeera/ Cumin seeds
1 tsp red Chilli Powder
A pinch Hing
salt to taste

INGREDIENTS FOR ROTI:
1-2 cups Rice flour
1 Cucumber grated
salt to taste

Oil/ Ghee for cooking

PREPARATION:

• Soak the Channa dal for minimum of 4 hours or over night
• Wet grind the Channa dal and Ginger (I prefer to grind) with very little water as the batter should be thick.
• Add all the ingredients from the batter ingredients section, adjust the chillis with the red chilli powder. Keep aside
• Heat one cup of water in a heavy bottomed pan. Add grated cucumber ad salt as required.
• Once the water started boiling, add Rice flour slowly. mix it properly so that all the water is absorbed by the rice flour. turn off the heat.
• Cover the flour and leave for 10 mins. Then knead the dough.
• Now take small portion of the dough and roll it 5'-6' flat. Put it on a hot tawa/ griddle.
• On top apply 1-2 tsp of the batter prepared and spread it evenly.
• Apply Oil/ ghee around the roti and over the batter spread.
• Cook both the side till little brown spot.
• Serve hot with spicy coconut chutney or mint chutney.

Poode /Chille

INGREDIENTS:

1 cup besan

2 potatoes medium size

2 onions medium size

3-4 Green chills

Salt to taste

Oil or ghee for cooking


PREPARATION:

•  Grate the Potato and onions in a mixing bowl.
• Put beasn to it and pour water. Mix it with a pourable consistency.
• Chop the chillis and add to it. Add salt.
• Heat the tawa put a tsp oil / ghee and the pour one ladle ful or basen batter.
• Spread it in round shape with the back of the ladle.
• Put oil/ ghee on the edges as well and cook on both sides till little brownish.
• Serve hot wit mixed  or any pickle of your choice.

Neerdose (HoyyangLe)

INGREDIENTS:
1 cup Dosa rice
salt to taste

MASALA:
1 tsp jeera
1 tsp coriender seeds
2 -3 tsp urad dal
3-4 red chillis ( as per your taste)

Preparation:

• Soak the rice overnite. while grinding if you want masala neer dosa mix the masla ingredients and grind it to a smooth batter.other wise grind only rice to a smooth batter. 
• Add water and make it thin batter(if the batter is thick then dosa will be rough.. For soft dosas batter should be thin. 
• Now heat the tawa (non stic no need of oil, if not then a drop of oil should be spread over the tawa) 
• Pour a ladleful of batter on tawa try to make it round as it will be spread in any shape(if it goes too out of shape removing from tawa will be a problem) 
• Cook for 2-4 mins.if you wish you can put a drop of coconut oil on the dosa.Dosa starts pulling out from the edges. 
• Now remove from the tawa. Serve hot with 
• Green chilli chutney or chutney podi. 

Dosa(Doddhabbada dose)

This dosa is prepared specially on deepavali/Diwali morning.

INGREDIENTS:
1 cup dosa/Idli rice.
1/2 Raw banana
4-5 Tondekayi/ Kundru
1/2 cucumber (small size)
2" piece raw turmeric root (as i din get fresh one I added 2 tsp termeric powder)
salt tro taste

1 cup fresh grated coconut.
3- 4 tsp sugar

PREPARATION:

• Soak the rice for at least 6-7 hours (or soak overnight). 
• While grinding the rice add the vegitables and termeric. it will turn to yellow batter.it should not be too thin. 
• Now heat the dosa tawa,(if non stic oil is not neede or 1 drop of oil should be spread over the tawa. 
• Once the tawa is hot pour a laddle ful of batter one side and spread with a spatual tothe whole tawa.(edges should be taken care). 
• It should be very thin to get crispy dosa. cover the lid and cook for 2 mins. now reomve the lid wait till dosa is crispy. and remove from the flame. 
• Now in a mixing bowl add sugar and grated coconut. mix well. 
• While serving the dosa, serve it with this coconut. This combination goes well.

Dokla

INGREDIENTS:
2 cups Besan
2 tsp Lime juice
1-2 tsp sugar
1 tsp Baking soda
1-2 green chillis chopped
1 tsp mustered
1-2 tbsp Oil
Salt to taste

PREPARATION:

• In a small bowl mix sugar and lime juice keep aside. and in another mix baking soda with water and keep aside. 
• in a mixing bowl add besan,green chillis and salt. Add water,mix well adjust the paste to idli batter thickness. 
• Now add the lime juice mixture and soda. Mix well s othat small bubbles comes out of the mixture. 
• Now transfer the paste into greased container.Keep it in the cooker cook it for about 12-15 mins with out putting the whistle. 
• Once the heat is off remove the container and get it cooled. Cut it in small square or dimond shaped. 
• Heat the kadai add oil. once oil is hot add the mustered. then the cubed doklas. 
• Mix well to get coated with mustered. 
• Serve garnished with dhaniya leaves if needed. 

Variation: Vegitables like chopped beans,grated carrot, greenpeas can be added for children

Paddu

INGREDIENTS:
2 cups Dosa rice
2/3 cup Urad daal
2 Finally chopped onions
2 Finally chopped green chillis
Curry leave (chopped)
1 carrot grated (Optional)
Salt to taste
Oil

PREPARATION:

• Soak dal and rice for around 6 hours. Wet grind together to a nice paste. 
• Keep the batter in bit warm place for 10-12 hours. 
• You should have Paddu tawa to prepare paddus.(shown in photo) 
• Now add the chopped onions, green chillis, curry leaves, carrot to the batter and salt. mix well. 
• Now heat the paddu tawa. Add one drop of oil each in hole. 
• Pour 2 tbsp of batter in each hole cover the lid for 2-3 mins. 
• Now remove the lid, turn the paddus upside down. wait for 1-2 mins. 
• Now remove all the paddus from tawa and serve hot with green chilli chutney.

Aloo Paratha

INGREDIENTS:

2cups-Wheet flour
4-5 Potatos medium sized
Coriender leaves (optional)
1tsp-Red chilli powder
1 tsp -Garam masala
1 tsp-Amchur powder
Ajwain optional
salt to taste
Ghee/oil for cooking.

PREPARATION:

• Boil the Potatoes till soft. peel the skin and mash it in a bowl. 
• Add all the masala powders ,salt to taste,chopped coriender leaves,andajwain.mix well. keep aside. 
• Take a wheet flour in a big bowl add pich of salt,2 tsp ghee or oil and make the soft dough. 
• Take atennis ball sized dough rol in about 3-4 inch wide. 
• Take lemon size potato mixture keep in middle of rolled paratha cover it with all the edges. 
• Dip in dry wheet flour and roll it about 7-9 inches wide. with out spilling the stuffing out. 
• Now cook the paratha on hot tawa.wit happlying ghee on both side. 
• Serve hot with mango pickle or Curd. Yummmmiiiiieeeeeeeeee........

Sautekayi KAdubu(Cucumber dumplings)

INGREDIENTS:
1 cup Rice Rawa (Rice sooji)
1 Big Cucumber
2-4 green chillis
1 1/2 tbsp grated coconut
salt to taste

PREPARATION:

• Grate the cucumber. chop the green chillis. 
• Mix all the ingredients in a bowl and the mixture is too much dry then add little water. 
• Pour the mixture into the cooker container or idli maker. 
• Cook it for around 15-20 mins. 
• Serve with green chilli chutney.

Tellevu (Cucumber dosa)

INGREDIENTS:

2 cups Dosa rice

2 tbsp urad dal (optional)

1 cucmber

salt to taste

PREPARATION:

• Soak dal and rice for at least 6 hours.
• wash the cucumber nicely if you want to put with skin. Or peel off the skin and cut the cucumber .
• Grind the rice dal and cucumber to very smooth paste.(do not add much water)
• Now add the salt. Batter can be adjusted only one dosa is prepared( this is for me)
• Now the main part comes.
• Take a banana leaf .in that cut 5 inch width with full lenth. Fold in middle to make the dosa.
• heat the dosa tawa. pour one laddle of batter. take the folded leaf part from fold side spread the batter to whole tawa. it should be very thin layer.
• (I don get banana leaf so easily so i use cleaned expired credit card :) )
• Cover the dosa for 2-3 mins to avoid white surface forming on the dosa.
• Remove the lid. another mnute later daos will be crispy and comes out in edges..
• Now remove the dosa (you try with hands also by just holding the edge and peeling like ) serve with greenchilli coconut chutney(if chutney is bit spicy will taste good.
• Veriation : after removing b4 folding the dosa spread 2 -3 drops of coconut oil on the dosa and serve.

Onion Uttappam

INGREDIENTS:
2 cups of Dosa batter (well fermented)
2-3 onions finally chopped
2-4 green chillis finally chopped
2-4 strands of curry leaves chopped
dal podi
salt to taste,
ghee/ Oil

PREPARATION:

• Mix all the ingredients except dal podi and ghee. 
• Heat the tawa, Pour a ladleful of batter on the tawa spread it in round shape not too thin. 
• Put dal Podi on it. Cover the lid. 
• After 2 mins remove the lid put Oil / Ghee on edges or on it. turn it. cook for about one more minute and remove from the tawa. 
• Serve with Chutney or sambhar.

Pongal

INGREDIENTS:
1 cup Rice
2/3 cup Moong dal
2-3 tbsp Ghee
1-2 green chillis
10-15 pepper
2 tsp jeera
1 tsp ginger garlic Paste
1 tsp pepper powder.
1 cup milk
salt to taste

PREPARATION:

• Heat a tbsp of ghee in cooker. add jeera and ginger garlic paste. 
• Add cut green chillis and pepper corns 
• Now add washed dal and rice to it. Pour milk on it. 
• strill prperly. add pepper powder to it. 
• Now add about 4 cups of water. add salt. cover the lid. 
• wait for 3-4 whistles from the cooker then remove from the fire. 
• when u serve add rest ghee mix well and serve hot.

Dosa

INGREDIENTS:
1 cup Rice(Dosa/Idli rice)
1/4 cup Urad dal
1 tsp fenugreek seeds
1 tsp channa dal
salt to taste
oil/ ghee

PREPARATION:

• wash the rice, dal, channa dal and fenugreek seeds together in a vessel and soak 4-6 hours. 
• in the night grind it to a fine paste not adding much water. 
• keep over night for fermenting. 
• In the morning add salt to taste add water if the batter is too thick. mix well 
• Now heat the tawa , pour a ladle full of batter , spread it to thin and almost round in shape. 
• cover with a lid. keep a minute. remove the lid. 
• put some oil or ghee on the dosa(only option). if u want turn it upside down cook for around 30 seconds. 
• Remove from tawa serve hot with chutney/ sambhar/ Idli podi

Cabbage Dosa

INGREDIENTS:
1 big bowl Dosa batter
1/2 cabbage chopped, pressure cooked
1 Onion cut length wise
2-3 green chillis cut into 1" length
1 tsp red chilli powder
1 tsp Lime juice/ 1 tsp Amchur powder
1/2 tsp channa dal
1/2 tsp musterd seeds
salt to taste
Oil for tadka

PREPARATION:

• Heat the oil in kadai. add channa dal and musterd seeds. 
• when the mustered seeds splutter add oinion and green chillis. fry for a minute. 
• now add cooked cabbage, red chilli powder, lime juice/ amchur, salt. 
• Stirr with a ladle to mix it properly. 
• cook for another 3-5 mins and remove from the fire 
• Now keep tawa on fire wait for it to be hot. 
• take a ladle full of dosa batter pour on tawa spread it round shaped with the help of ladle. 
• Take 1-2 tbsp of cabbage masala spread it on the half dosa. 
• Cover the lid for steam effect. remove the lid after a minute put some ghee on it. 
• now remove the dosa from empty half end, properly fold it on the other half where masala there. 
• above step can be delayed if u need the dosa to be bit crisp. 
• Serve the dosa with any chutney if u like. 

please note that you can add chutney powder or Idli Podi above the masala to added taste.

Adai

INGREDIENTS:

1 cup rice
1/4 cup bengal gram
1/4 cup tuvar daal
1/4 cup moong daal
1/4 cup urad daal
1/4 mixture of choley,matter and moong
2-4 red chillis
1-2 tsp jeera
1 green chiili finally chopped
6-8 curry leaves finaly copped
grated carrot ( for colorful adai)
salt

PREPARATION:

• Soak all the daals together and rice in different vessels for 2-3 hours 
• Fry the red chillis and jeera. Grind the rice and fried ingredients. 
• Now add all the daals to the rice paste and grind once again. 
• Add salt,curry leaves and chillis ( carrot if u wish). 
• heat the tawa and spred the spoonful of paste and add ghee/oil on edges. 
• cook on both sides as shown in pic. 
• Serve with white chutney or ghee.

Vadappe(Thalipeet)

INGREDIENTS:
11/2 cup Rice flour
1/2 cucumber grated and seeds removed
1/4 cup plain curd ( yogurt)
1 onion finally chopped
2 green chillis finally chopped
curry leaves chopped
1 carrot grated( optional )
salt to taste
Banana leaves if available or foil sheet

PREPARATION :

• Mix all the ingredients except banana leaves or foil sheet. 
• make thin dough. 
• put bit oil on leaves or foil and Take apple sized dough and put on the surface and spread it evenly to required size. 
• Heat the tawa and put the leaf/ foil dough touching tawa side. 
• after a minute slowly remove the base. 
• cook with little oil on the edges. 
• Cook till both the sides become slight reddish as in pic. 
• Serve with ghee or green chilli chutney.