DOSAI (Ordinary)

   SOAK  BOILED RICE AND URID DAL,FENUGREEK SEEDS  SEPERATELY FOR 5 to 6 hours
  GRIND THEM SEPERATELY
  FINALLY MIX BOTH , PUT SALT AND MIX THEM WELL
  KEEP THEM ASIDE FOR 8 hrs OR UNTIL THE FORMATION OF YEAST
  HEAT DOSAIKKAL OR TAWA. ADD LITTLE OIL
  POUR ONE SPOON FULL OF FLOUR AND SPREAD IT
  POUR LITTLE AMOUNT OF OIL IN THE EDGES AND CENTER
  WAIT TILL IT TURNS TO BROWN COLOUR
  TURN IT AND DO THE SAME.

RAVA DOSAI

  FRY  RAVA SLIGHTLY
  GRIND IT WITH LITTLE AMOUNT OF WATER
  ADD RICE FLOUR AND MAIDA FLOUR TO IT
  IN A SEPERATE VESSEL TAKE A LITTLE AMOUNT OF OIL
     AND PUT MUSTARD SEEDS
  AFTER IT POPPED UP,ADD GREEN CHILLIES.
  THEN ADD CHOPPED ONION
  FRY IT UNTIL IT TURNS BROWN
  PUT THIS TO THE RAVA MIX
  DO SAME AS IN DOSAI BUT SPREAD IT VERY THIN

MASAL DOSAI

   SOAK  BOILED RICE AND URID DAL,FENUGREEK SEEDS  SEPERATELY FOR 5 to 6 hours
  GRIND THEM SEPERATELY
  FINALLY MIX BOTH , PUT SALT AND MIX THEM WELL
  KEEP THEM ASIDE FOR 8 hrs OR UNTIL THE FORMATION OF YEAST

  CUT POTATO,ONION,GINGER ,GARLIC AND GREEN CHILLIES
  IN A VESSEL POUR LITTLE OIL AND THEN ADD MUSTARD SEEDS
  AFTER IT POPPED,PUT CHANA DAL AND GREEN CHILLIES
  THEN ADD ONION. AFTER IT TURNS INTO SLIGHT BROWN
     ADD GARLIC ,GINGER AND MASALA POWDER
  SMASH THE POTATO AND ADD
  FINALLY ADD CORIANDER LEAVES AND CURRY LEAVES

  HEAT DOSAIKKAL OR TAWA. ADD LITTLE OIL
  POUR ONE SPOON FULL OF FLOUR AND SPREAD IT
  POUR LITTLE AMOUNT OF OIL IN THE EDGES AND CENTER
  PUT THE MASALA IN THE CENTER OF DOSAI AND FOLD IT

IDLI

   SOAK  BOILED RICE AND URID DAL,FENUGREEK SEEDS  SEPERATELY FOR 5 to 6 hours
  GRIND THEM SEPERATELY
  URID DAL SHOULD BE LIKE COTTON CANDY(PANJU MITTAI)
  FINALLY MIX BOTH , PUT SALT AND MIX THEM WELL
  KEEP THEM ASIDE FOR 8 hrs OR UNTIL THE FORMATION OF YEAST
  COAT  IDLI PLATES WITH OIL AND POUR THE MIX
  PUT THEM IN PRESSURE COOKER AND STEAM IT WELL
     UNTIL THE SMELL OF IDLI COMES
  TURN THE COOKER OFF AND PUT THE WEIGHT

UPPUMMA
 

 

RAVA	1 cup
WATER	2 cups
MUSTARD SEEDS	1 tsp
GRAM DAL	1 tsp
GREEN CHILLIES	4 or 5
GINGER	little
ONION	2
SALT	TO TASTE

  FRY RAVA IN A VESSEL UNTIL IT TURNS TO BROWN COLOUR
  IN A PAN, POUR 3 tsp OF OIL,ADD MUSTARD SEEDS
  AFTER IT POPPED UP,ADD CHANA DAL,GREEN CHILLIES AND
     ASAFOETIDA
  AFTER IT TURNS BROWN ADD ONION AND FRY IT SLIGHTLY
  SHRED GINGER IN TO IT ,PUT SALT AND POUR WATER
  ALLOW IT TO BOIL AND ADD RAVA SLOWLY
MIX IT WELL AND WAIT UNTIL THE RAVA COOKED
FINALLY ADD CURRY LEAVES AND GHEE
 

KICHADI

 

RAVA	1 cup
WATER	2 cups
MUSTARD SEEDS	1 Tsp
GRAM DAL	1 tsp
GREEN CHILLIES	5 0R 6
VEGETABLES	POTATO,BEANS,CARROT,  PEAS
GINGER	little
ONIONS	2
TURMERIC POWDER	1 tsp
GHEE	3 tsp
SALT	TO TASTE

  FRY RAVA IN A VESSEL UNTIL IT TURNS TO BROWN COLOUR
  IN A PAN, POUR 3 tsp OF GHEE OR little BUTTER,ADD MUSTARD SEEDS
  AFTER IT POPPED UP,ADD CHANA DAL,GREEN CHILLIES AND
     ASAFOETIDA
  AFTER IT TURNS BROWN ADD ONION AND FRY IT SLIGHTLY
  PUT VEGETABLES
  SHRED GINGER IN TO IT ,PUT SALT AND POUR WATER
  ALLOW IT TO BOIL  UNTIL ALL THE VEGETABLES ARE COOKED
ADD RAVA SLOWLY
MIX IT WELL AND WAIT UNTIL THE RAVA COOKED
FINALLY ADD CURRY LEAVES AND GHEE

AVAL UPPUMMA

 

AVAL	1 cup
TAMARIND SYRUP	1 cup
ONION	2
MUSTARD SEEDS	2 Tsp
GREEN CHILLIES	3 or 4
SALT	TO TASTE
CHANA DAL	1 Tsp

  GRIND AVAL IN A MIXIE SLIGHTLY
  PUT IT IN A VESSEL AND POUR TAMARIND SYRUP UNTIL
    ALL THE AVAL GET SOAKED
  TAKE A LITTLE AMOUNT OF OIL AND PUT MUSTARD SEEDS
  KEEP IT FOR 1/2 AN HOUR
  AFTER IT POPPED UP,ADD CHANA DAL,GREEN CHILLIES AND
     ASAFOETIDA
  AFTER IT TURNS BROWN ADD ONION AND FRY IT SLIGHTLY
  ADD AVAL IN TO IT AND KEEP IT FOR 5 mins

ADAI

 

TOOR DAL	1 cup
GRAM DAL	1 cup
MOONG DAL	1 cup
URUD DAL	1/2 cup
RICE	1/2 cup
GARLIC	1 piece
VARAMILLAGAI	3 OR 4
SALT	TO TASTE

  SOAK  TOOR DAL,GRAM DAL,URUD DAL,MOONG DAL AND RICE
  GRIND SOALKED DALS WITH GARLIC,ASAFOETIDA,VARAMILLAGAI
    CORINDER LEAVES AND CURRY LEAVES
  DO LIKE DOSA

VENPONGAL

 

RICE	1 cup
MOONG DAL	1 cup
BLACK PEPPER	2 Tsp
COCONUT	1 cup
CASHEW	1/2 cup
BUTTER	1/4 cup
GHEE	2 tsp
SALT	TO TASTE

  FRY MOONG DAL SIGHTELY
  COOK RICE WITH MOONG DAL WITH LITTLE AMOUNT OF
    TURMERIC POWDER
  IN A PAN TAKE BUTTER AND PUT MUSTARD SEEDS
  AFTER IT POPPED,ADD CASHEW.
  AFTER IT TURNS TO SLIGHT BROWN  PUT BLACK PEPPER
  THEN ADD COOKED RICE AND MOONGDAL
  ADD COCONUT AND PEPPER POWDER(liitle)
  FINALLY ADD GHEE,CURRY LEAVES AND
     CORIANDER LEAVES

ULANDHA VADAI

 

URUD DAL	1 cup
CHILLIES	3 or 4
BLACK PEPPER	1 Tsp
RICE FLOUR	2 tsp
ONION	1
SALT	TO TASTE

  SOAK URUD DAL FOR 1/2 AN HOUR.
  GRIND IT WITH A VERY LITTLE AMOUNT OF WATER
     ALONG WITH CHILLIES.
  URID DAL SHOULD BE LIKE COTTON CANDY(PANJU MITTAI)
  ADD BLACK PEPPER,SALT,RICE FLOUR AND ONION
  IN A FRYING PAN,TAKE  OIL AND HEAT IT
  TAKE LIME SIZE OF PASTE AND FLATEN IT
  MAKE A HOLE IN THE MIDDLE AND PUT IT IN
     TO THE OIL
  REMOVE IT AFTER IT TURNS TO BROWN COLOUR
 

PARUPPU VADAI

 

GRAM DAL	1 cup
TOOR DAL	1/2 cup
RICE	3 tsp
CHILLIES	3 or 4
ONION	1
SALT	TO TASTE

  SOAK GRAM DAL,RICE AND TOOR DAL FOR 1/2 AN HOUR.
  GRIND IT VERY TIGHTLY ALONG WITH CHILLIES.
  ADD SALT AND ONION
  IN A FRYING PAN,TAKE  OIL AND HEAT IT
  TAKE LIME SIZE OF PASTE AND FLATEN IT
  REMOVE IT AFTER IT TURNS TO BROWN COLOUR
 

THAYIR VADAI

FOR VADAI DO AS IN ULUNDHA VADAI
TAKE A CUP OF CURD AND SHRED CARROT AND GINGER IN TO IT.
    THEN ADD CORIANDER LEAVES,SALT AND PEPPER POWDER
  PUT ULANDHA VADAI IN TO IT AND SOAK IT.