Ingredients:

Channa dhal – 1 cup

Jaggery – 3/4 cup

Grated coconut – 2 tsp

cardamom powder – 1/2 tsp

Maida – 1 cup

turmeric powder – a pinch

Salt – a pinch

water – little

Oil – as required

Method:

1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.

2. Cook the channa dhal and remove off the excess water.

3. Grind cooked channa dhal, jaggery, coconut and cardamom. Do not add water while grinding.

4. Add 1 tsp ghee to frying pan and add the ground paste and allow it to thicken.

5. Prepare medium sized balls with the grounded mixture after it cools down. Stuffing is ready.

6. Take a clean plastic sheet or plantain leaf and grease it with oil.

7. Make small balls with the maida dough and keep each one in the leaf and flatten it a bit and keep the stuffing.

8. Properly close the maida and flatten again using hand. (just like thin poories but little small in size)

9. Cook them in a tawa adding ghee and oil. Cook until they are cooked on both sides.(again like chappathi)

Dhal poli or paruppu poli is ready. Add ghee while serving.

Ingredients:

Toor dhal – 2 cups

Any vegetable suitable for sambar–I have taken ladysfinger

Tamarind – small lemon size

Salt – to taste

Spicy Masala Sambar

Masala Items:

Channa dhal or kadalai parupu – 2 tsp

Dhaniya or coriander seeds – 3 tsp

Dry Red chili – 4-5

Toor dhal – 1/2 tsp

Pepper – 3-4 nos

Fenugreek – 1/4 tsp

Tomato – 1 medium size

Onion – 1 medium size

Grated Coconut – 5 tsp

Oil – 2 tsp

Seasoning:

Oil – 1 tsp

Mustard – 2 tsp

Curry leaves

Method:

1. Cook and keep aside the toor dhal.

2. Fry all the masala items (excluding coconut) together for few mins in low flame allowing the onions to turn pink and the dhal to turn golden brown.

3. Allow the fried items to cool down and get them grinded along with coconut to a fine paste.

4. Extract tamarind juice and add the masala paste and add required salt.

5. Since i have taken ladysfinger, I have fried it in little oil and added it to the tamarind masala gravy.

6. Allow the mixture to boil well.

7. Keep the cooked toor dhal ready and add it when the mixture starts thickening.

8. Allow it to boil and season it with the seasoning ingredients.

9. If you like, you can add a small piece of jaggery for enhancing the taste.

Spicy and tasty masala sambar is a nice combination with rice.

Ingredients:

Toor Dhal – 1 tsp

Channa Dhal – 2 tsp

Onion – 1 no small

Red Chili – 2

Green chili – 1 (if required)

Coconut – 1/4 cup

Tamarind – a small piece

Fried gram or pottu kadalai – 2 tsp

Salt – to taste

Seasoning:

Oil – 1 tsp

Mustard – 1/2 tsp

Urad Dhal – 1/2 tsp

Curry leaves

Method:

1. Take a tawa add 1/2 tsp oil and add all the ingredients and fry until golden brown.

2. Add coconut at the end before turning off the stove.

3. Leave it for few mins and grind to fine paste adding the fried gram. (Do not add pottu kadalai to the frying items)

4. Season it with the seasoning ingredients and serve with dosa or idli.

The taste was yummy. If needed you can also add urad dhal to the frying items and get it grinded.

Hope you try out and leave your comments.

Ingredients:

Oats – 2 cups

Rice flour – 1/4 cup

Wheat flour – 2 tablespoon

Roasted Rava – 2 tablespoon

Finely chopped onion – 1/2 cup

Grated carrot – 1/2 cup

Finely chopped Garlic – 1 tsp

Pepper & jeera powder – 2 tsp

Green chilies – 1 or 2 finely chopped (as per taste)

Mustard – 1tsp

Oil – 2 tsp

Urad dhal – 1 tsp

Coriander leaves – as required

Salt – to taste

Method:

1. Take a pan, add 2 tsp oil and add mustard to splutter.

2. Add urad dhal allow it to turn golden brown and add chopped onion and the green chilie and fry for few seconds.

3. Now add the grated carrot and leave it in low flame for few mins.

4. Within few mins, you will see that onion n carrot will be half cooked.

5. Now take another bowl add oats, rice flour, wheat flour, roasted rava, required salt, pepper and mix them to a batter consistency adding required amount of water.

6. Now add the fried items to the batter and mix well. Add water if it is too thick.

7. Prepare dosas as usual(do not make the dosa too thin) and serve with chutney.

Tasty and healthy vegetable oats dosa ready to be served.

Vegetable Oats Dosa Recipe is an alternative for kids who will be bored with the usual dosas. Also a new method of using oats for dieting patients.

Ingredients:

Cluster beans or kothavarangai -1/2 kg

Toor Dhal – 1 cup

Channa dhal / kadalai paruppu – 1 cup

Green Chilli- 1

Dry Red Chilli – 2-3

Curry leaves – handfull

Salt – to taste

Seasoning:

Oil – 2 tsp

Mustard – 1 tsp

Urad Dhal – 2 tsp

Method:

1. Soak the channa and toor dhal for half an hour and get it grinded to a coarse paste adding 1 green chili, 2 red chillies, curry leaves and little salt.

2. Do not add much water while grinding. Keep it to a thick consistency.

3. Make balls with the ground dhal mixture and steam cook it for 10 mins. Keep it aside.

4. Chop the cluster beans/ kothavarangai to fine pieces and steam cook it separately adding little water.

5. Now after keeping all things ready, take a tawa add oil and splutter mustard seeds and add urad dhal.

6. Now add the cooked cluster beans and fry for a few mins.

7. Crumble the dhal balls to a powder consistency and add them to the cluster beans.

8. Cook in low flame. Add little salt and mix well.

9. Garnish with curry leaves and serve with rice.

Kothavarangai Paruppu Usili