• Ragi                     : 1 cup
• Idli rie                  : 1 cup
• Urad dal               : 1 cup
• Fenugreek seeds  : 1 tsp
• Avil (poha)          : 2 tbsp
• Salt to taste

Method:

• Wash ragi,rice & urad dal together. Soak it in water adding fenugreek seeds for about 3 hours.
• After 3 hours drain it and grind it to a smooth batter. Mix it with  salt. Keep it overnight for fermenting.

• Next day morning mix it well and the batter is ready for making idlis.

• Pour this batter in idli mould and steam it for 10 to 12 mins. If you insert a tooth pick in the centre of Idli it will come out clean.  That means the idli is cooked properly. 

• Serve these idlis with chutney or sambhar or any preferred side dish. 

• Eggs                                       : 4 nos
• Turmeric pdr                          : 1/4 tsp
• Onion                                     : 2 large sliced thinly
• Tomatoes                               : 2 sliced & pureed
• Green chillies                         :2 
• Ginger garlic paste                 : 1 tbsp
• Salt to taste
• Oil                                          : 2 tbsp

 For Roasting & Grinding:

• Boil eggs and peel them, keep aside.
• Heat oil in a kadai,  add  in the whole spices & roast them for 3 mins on low heat.  Cool and grind it in a mixie to make it a smooth paste. Keep aside.
• Heat oil in a kadai,  add sliced onion & green chillies, saute.
• When the onions become translucent add the ginger garlic paste and saute it till the raw smell goes. Now add the ground paste to this and saute it for 2 mins and add the tomato puree, turmeric powder & salt.  
•  Cook them till the oil separates.  Pour one and a half cups of water into this and let it boil. Now add the eggs to this and mix well. Cook it for 5 mins, add curry leaves.  Remove from fire.
• Transfer this to a serving bowl. It is a tasty side dish for chappathi or rice!

• Bajra                   : 1 cup
• Rice                    : 1/4 cup
• Urad dal              : 1/4 cup
• Fenugreek seeds : 1/4 tsp
• Salt for taste
• Oil                       : 2tbsp

Method:

• Let it be crispy.... if needed flip it to cook the other side.

• Vazhakka                            : 1 no
• Onion                                  : 1 no, chopped
  
• Grated coconut                   : 1/2cup
• Coriander seeds                  : 2 tsp
• Fennel seeds                       : 1.5 tsp
• Red chillies                         : 5nos
  
• Urad dal                              : 1 tsp
• Tamarind                            : small goli size
• Mustard seeds                    : 1 tsp
• Cumin seeds                      : 1/2 tsp
• Asafoetida  pdr                  : 1/ 8tsp 
• Turmeric pdr                      : 1/4tsp
  
• Curry leaves                      : 1 sprig
• Salt to taste
• Gingelly oil                      : 2 tbsp

Method: 

• Pressure cook vazhakka till soft. Peel it and mash them with a fork to small pieces, keep aside.

 

 

•  In a pan dry roast Chillies, urad dal, coriander seeds, fennel seeds. When it is done add grated coconut to this and fry for 2 mins. Add tamarind to this and grind in a mixie to a coarse powder.

 

• In a pan heat gingelly oil, add mustard seeds, cumin seeds, asafoetida and curry leaves. When it splutters add chopped onion and saute well. 

 

• Then add the turmeric pdr and mashed vazhakka to this. Mix well and add the powdered masala to this mix well. Simmer for 2 mins and remove from fire.

 

• Remove from fire, transfer to a serving dish.  Vazhakka podimas ready! A tasty side dish for rice!!