Ingredients:

Soya balls – 30

Toor dhal – 1/2 cup

Channa dhal – 1/2 cup

Boiled rice – 1/2 cup

Finely chopped drumstick leaves or methi leaves – 1 cup

Finely chopped small onion – 1 cup

Coconut milk – 1 cup

Red chilli – 10

Ginger – a small piece

Saunf or sombu – 1 tsp

Jeera – 1 tsp

Salt, oil – as required.

Method:

1. Soak the soya balls in hot water and squeeze off the water and keep aside.

2. Soak rice and the dhals for 2 hours and grind them along with soya balls, red chilli, salt, ginger, sombu and jeera.

3. Add the finely chopped onion, drumstick leaves and coconut milk to the batter and mix well.

4. Prepare dosas and serve.

Note: Do not make the batter too watery as coconut milk is also added.

Ingredients:

Roasted rava- 1 1/2 cups

Cooked moong dhal- 1/2 cup

salt- to taste

oil-2 tsp

Ghee-1 tsp

Pepper and jeera powder-1 tsp

Roasted cashews to garnish

Water – 2 cups

Method:

1. Cook the moong dhal by adding water and keep it aside.

2. Take a pan, add 2 cups of water allow it to boil.

3. Now add the rava, cooked moong dhal and salt, mix well and allow the rava to cook.

4. Take a separate pan add oil and roast the pepper and jeera powder  and add it to the pongal.

5. Add ghee, curry leaves and roasted cashew and serve hot.

Ingredients:

Big potatoes – 3
wheat flour(small cups) – 3 cups
Salt – to taste
Chilli powder -1 tsp
Oil – as required

For stuffing:

Boil potatoes and mash it. Add salt, chilli powder to it and mix well.
Stuffing is ready.

Method:

1. Prepare the atta dough adding water, salt and a little oil. The dough should be as that of chappathi dough.

2. Make small equal sized balls with the dough.

3. Make the balls into cup shape(like how we do for kozhukattai) and add a bit of gingly oil into this dough. Spread this oil well.

4. Now stuff it with the curry you had made.

5. Cover up this masala and then roll this back into ball with the stuff.

6. Spread it across as you do for chappathi.

7. Apply oil and make like chappathis. But this needs more oil than normal.

This tastes well with tomato chutney or with any spicy side dish.

Ingredients:

Atta – 1 cup

Gram flour – 1 cup

Salt – to taste

Water – as required

Curd – 1/2 cup

Chilli powder – 1 tsp

Turmeric – 1 tsp

Jeera – 1 tsp

Black Jeera – 1/4 tsp

Omam/ajwain seeds – 1/4 tsp

Ghee – 1 tsp

Garam masala – 1/4 tsp

Oil – to fry

Method:

1. Take a bowl, add atta,gram flour, salt, curd, chilli powder, turmeric, jeera, black jeera, omam, garam masala and ghee and mix it into a dough by sprinkling water.(chappati dough consistency)

2. Keep the dough covered with wet cloth for some time.

3. Make small balls from the dough and prepare poories as usual.

Ingredients:

Oats – 1 cup
Urad dhal – 1 cup
Ginger – a small piece
Green chilli – 2
Salt – as required

Method:

1. Soak the urad dhal for 1 hour and grind it to fine paste along with ginger and green chilli.
2. Soak the oats for 10 mins, mix it along with grinded urad paste and add salt  and allow it to ferment for 5-6 hrs.
3. Spicy oats idli batter is ready to be cooked into idlies.