Ingredients:

Raw rice- 4 cups

Rice flakes- 1 ½ cups (Aval)

Curds- 2 cups

Salt- as required

Cooking soda- ½ tsp

Oil- for frying

Preparation Method:

1. Wash and soak rice in water and rice flakes in whipped curds.

2. Grind both separately to fine paste. Add more whipped curds for grinding if necessary.

3. Add salt at the end, and mix both the batters together.

4. Allow the dosa batter to ferment until next day morning.

5. Add cooking soda just before pouring dosas and mix well.

6. Preheat the electric tawa to 210⁰ C.

7. Pour a ladle full of batter in the center and spread the dosa to medium thickness.

8. Spoon out little oil around the dosai.

9. Close with the lid and cook on one side only.

10. Serve hot with chutney or mixed vegetable kurma as accompaniment.

Ingredients:

Ragi flour- 4 cups

White urad- 1 cup

Whipped curds- to soak

Salt- as required

Preparation Method:

1. Soak urad in water for 3 hours.

2. Soak ragi flour in curds separately.

3. Grind urad to smooth frothy paste.

4. Mix with soaked ragi flour and enough salt properly.

5. Allow to ferment until next day morning.

6. Preheat the electric tawa to 180⁰ C.

7. Spread a ladle full of dough in the center like a thin dosa.

8. Add little oil around. When it is brown underneath, turn over.

9. Cook until crisp, spread little onion chutney, keep potato masala inside and serve hot.

Ingredients:

Begal gram flour- ½ cup

Wheat flour- 1 cup

Soya flour- ¼ cup (optional)

Ginger, green chillies paste- 1 tsp

Turmeric powder- ¼ tsp

Salt- as required

Fresh fenugreek leaves- ½ cup

Oil for frying & for the dough- 2 tbl sps

Preparation Method:

1. Sift all the flours together.

2. Mix turmeric powder, salt, oil and blend well with finger tips.

3. Chop fenugreek leaves, sprinkle little salt and keep aside for 10 minutes.

4. Squeeze out the moisture from fenugreek and add to chappathi flour.

5. Mix ginger chilli paste also and knead like a chappathi dough using just enough water.

6. Keep the dough closed for ½ an hour.

7. Roll out thin chappathis using wheat flour for dusting.

8. Preheat the electric tawa to 210⁰ C.

9. Place a chappathi on top, cook on both sides using little oil for roasting.

10. Serve hot with tomato chutney or any gravy.

Variation:

Use finely cut palak instead of fenugreek leaves.

Ingredients:

Raw rice- 2 cups

Par boiled rice (Idli rice) – 2 cups

White urad- 1 cup

Thuar dhal- ¼ cup

Fenugreek seeds- 1 tsp

Salt- 4 tsp

Oil- for frying

For Topping:

Thinly sliced tomatoes- as required Deseeded & finely sliced green chillies- few (optional)

Preparation Method:

1. Soak raw rice, boiled rice, urad ,thuar dhal and fenugreek together in water for 3 hours.

2. Grind it to a smooth batter. Add salt at the end of grinding.

3. Allow the batter to ferment till next day. (Approximately 15 to 20 hours)

4. Preheat the electric tawa at 180 ⁰ C.

5. When the red light turns off, wipe the pan with a dry cloth.

6. Pour a ladle full of batter in the center of the pan and spread like a thick circle.

7. Keep sliced tomatoes and chillies on top of that.

8. Add little oil and close with lid.

9. When oothappam is cooked underneath, gently turnover. Add more oil, and cook till done. Dot with butter and serve hot with chutney, sambar and chilli powder as accompaniments.

Variations:

Onion oothappam: Sprinkle finely cut onions instead of tomatoes and cook with more oil until well browned.

Mixed vegetable oothappam: Sprinkle finely cut onions, tomatoes, grated carrots, few cooked peas, grated fresh coconut, spring onions, sliced green chillies on top of the oothappam as soon as it is spread. Add more oil and fry until golden brown on both sides. Sprinkle Dhania podi on top. Add little more oil and serve with red onion chutney.

Ingredients:

Finely chopped onions- ¼ cup

Chopped tomatoes- ¼ cup

Curry leaves- few

Soya chunks- 1 cup

Turmeric powder- ¼ tsp

Dhania powder- 2 tsps

Garam masala powder- ½ tsp

Salt- as required

Oil- for frying

Mustard seeds- ¼ tsp

Green chillies- 2 (slit lengthwise)

Coriander leaves- to garnish

Grind together:

Ginger- ½ inch piece

Garlic- 4 flakes

Ani seed (saunf)- ¼ tsp

Pepper- ¼ tsp

Onion- 1 large

Preparation Method:

1. Soak soya chunks in very hot water for 10 minutes.

2. Squeeze out from the water, add fresh cold water, drain the water and squeeze well.

3. Repeat the process once again to remove smell from soya. Squeeze well to remove the moisture.

4. Put it in a mixie (using dry grinding blade) and run at a low speed, stirring once or twice to make it like kheema.

5. Preheat the electric tawa to 200⁰ C.

6. Heat 1 ½ tbl sp of oil, add mustard seeds, curry leaves and green chillies.

7. Add onions and tomatoes together and fry for 2 minutes.

8. Add ground paste, stir for a minute and add soya kheema.

9. Stir fry for two minutes, shift kheema to the sides of the pan.

10. Put little oil in the center, add turmeric, dhania powder, chilli powder, garam masala powder, salt in it.

11. Mix it in the oil, and gradually bring the kheema to the center and stir gently.

12. Transfer to serving dish and garnish with coriander leaves.

13. This can be served as a dry curry to rice or chappathi.