Ingredients:

• Wheat flour                         : 1 cup
• Spinach                               : 1 cup
• Green chilli                         : 1 no
• Ginger                                 : 1/2 "
• Cumin powder                    : A generous pinch
• Salt to taste
• Oil for deep frying

Method: 

• Wash the spinach thoroughly. Boil  4 cups of water  add spinach and green chilli and ginger. Switch off  the stove and drain the spinach and dip  it in cold water. 
• Grind it along with spinach and ginger to a paste.
• Take the wheat flour in flat vessel add the spinach paste and cumin powder and salt.

•  Mix it together and knead it well. Add water if needed and make a smooth dough. 

• Take lemon sized balls and roll it into 2-3" diameter round.  The puri should not be too thick or too thin.

• Heat oil in a frying pan and  fry each puri in hot oil.
• Fry all the puris and have it with desired side dish.....Here I made chana masala for this puri.
  

• Varagu (Kodo millet)              : 4 cups
• Urad dal                                  : 1 cup
• Fenugreek seeds                     : 1 tsp
• Salt to taste

Method: 

• Soak varagu rice separately  and urad dal and fenugreek seeds seperately  for 3 hours.
• Drain urad dal & fenugreek and grind it in a mixie or grinder to a smooth paste.  Transfer to a container.
• Drain varagu and grind it to a paste and add this to the dal paste. Add salt and keep it for fermentation at least for 8 hours.
• when it fermented mix it well. 

 

• Grease the idli plates and pour one ladleful of batter on the plates and steam it for 7 mins.
• Remove from the steamer and dip a spoon in water and take out the idlis with this. 
• Serve with chutney & sambhar!! 
  

• Idli batter                                    : 2 cups
• Carrot                                          : 1 

Method :

• I already posted idli in this blog. You can refer this for making Idli batter.

• Wash the carrot and grind it to a paste.  Mix the paste in the batter well. Now  take the idli mould, place a small round piece of carrot over each idly mould and pour the batter evenly in the mould.

Ingredients:

• Rolled oats                              : 1 cup
• Fine sooji/Rava                       : 1/2 cup
• Fresh curd                               : 1/2 cup
• Baking soda                            : 1/8 tsp 
• Water as required
• Salt to taste
• Chopped coriander leaves     : 1tsp

• Mustard seeds                       : 1/2 tsp
• Urad dal                                : 1/4 tsp
• Cumin seeds                         : a pinch
• Asafoetida                            : a pinch
• Green chilli chopped            : 1 tsp
• Oil                                        : 1 tsp

Method: 

• Grind the oats to a fine flour.

• Heat a tawa , roast the sooji for 2 mins.  Now add the oats flour to this roast for 4 mins, keep stirring.

• Let it cool completely. Then add the curd and mix well. Now add required amount of water to make a medium consistency  batter.  Cover it for 5 mins.

• Now add salt to this batter and mix well.

• Fry mustard seeds, urad dal, cumin seeds, asafoetida and green chilli in a spoon of oil and add this ti the batter.

• Finally add the baking soda and stir it immediately.

• Grease a idli mould and pour a ladle full batter to idli mould and steam it for 5 mins. Check it with a knife dipped in water. If it comes out clean then the idli is cooked.

• Serve it hot with coconut chutney or sambhar.

Ingredients:

• Dosa batter                              : 2 cups

• Garlic cloves                           : 5 nos

• Green chilli                              : 1no

• Grated coconut                        : 1/2 cup

• Salt as per taste 

• Oil as needed 

Method:  

• Grind  garlic cloves, green chilli and coconut together to make a paste.

• Pour a ladle full of batter on the tawa and spread it evenly to make a thin dosa.  

• Spread a tablespoon of the coconut paste over the dosa and drizzle a teaspoon of oil over it.

• Cook it till crisp and serve it with green chutney.

Ingredients:

• Rava                        : 1 cup
• Vermicelli                : 1/2 cup
• Onion                       : 1 big chopped finely
• Green chillies           : 2 chopped
• Ginger                      :1/2 inch chopped
• Tomato                     :1 chopped
• Carrot                       : 1 small
• Peas                          : 6 nos
• Beans                       : 6 nos
• Mustard seeds          : 1 tsp
• Urad dal                   : 1/2 tsp
• Red chillies              : 2 no break into 2
• Salt to taste
• Curry leaves            : 1 sprig
• Refined oil               : 2 tbsp
• Coconut oil/ghee     : 2tsp
• Coriander leaves      : 1 tsp chopped

Method: 

• Dry roast rava and keep aside.   Dry roast vermicelli till it changes the colour. 
• Chop carrot and beans . Shell the peas and keep aside.
• Heat  oil in a fry pan add mustard seeds, urad dal and the red chillies. When the mustard seeds splutter add the curry leaves, chopped onion, green chillies and ginger. Saute it  till the onion become translucent. 
• Then add the chopped vegetables and peas to this. Mix well add salt and 3 cups of water, close it and cook till the veggies are tender.

•   Now add the vermicelli to this and first and when that becomes soft add the rava and mix well till the water got absorbed fully.
• Switch off the stove and drizzle the coconut oil or ghee over this. Add the chopped coriander over this. 

• Serve it hot with coconut chutney. 

Ingredients:

• Chopped carrot             : 2 tablespoon

• Chopped beans             : 1 tablespoon 

• Chopped onion             : 2 tablespoon

•  Tomato                        : 1 chopped

• Green chilli                  : 1 chopped

• Chopped ginger           : 1 teaspoon

• Coriander leaves          : 1 tablespoon chopped

• Cooked idiyappam      : 2 cups 

• Mustard seeds              : 1 tsp

• Urad dal                       : 1tsp

•  Chilli pdr                    : 1/2 tsp

• Turmeric pdr               : 1/8 tsp

• Oil                               : 1tbsp

• Curry leaves               : 1 sprig

• Salt little, just for the veggies.

Method:

Ingredients:

To soak

• Kambu (Bajra)                         : 2 tbsp

• Chana dal                                 : 2 tbsp

• Urad dal                                   : 2 tbsp

To grind: 

• pepper                                      : 1 tsp

• Cumin seeds                            : 1tsp

• Red chillies                              : 3nos

• Small onion                              : 5 nos

• Asafoetida powder                   : 1/2 tsp

• Curry leaves                             : 2 sprigs

• Oil  as required

• Salt to taste

Method:

• Wash & soak all the ingredients under "to soak" for at least 2 to 3 hours. Drain water and put it in a mixie and grind it.  
• When it is halfway add peeper, cumin seeds, red chillies to this and grind again  to a coarse mixture.  Finally add the small onion and curry leaves and turn it once more.  Remove it from the mixie and add salt and  asafoetida powder, mix well. 
• The batter should be slightly thicker than dosa batter.

•  Heat a dosa tawa pour one full ladle in the middle, spread it clockwise evenly to make a round dosa shape.

• Drizzle little oil on the sides of the dosa and let it cook well. Flip it over and cook the other side also till crisp at the edges.

• Serve hot with any chutney of your choice.

ഉലുവയില ദോശ 

Ingredients:

Method:

• Clean wash and chop methi leaves roughly.  Saute methi leaves in a kadai adding one tee spoon oil. 
• Grind coconut, green chillies and  sautéed methi leaves to a paste. Add this to the dosa batter, add salt if not added in the batter earlier. Mix well.

• Heat dosa tawa and spread the batter in circular motion to make a thin dosa. 
• Serve it hot with the desired chutney!!

Ingredients:

• 2 cups Ragi flour
• Water as needed
• Salt to taste
• 1 tbsp oil

Method:

• Boil water  adding salt and a tsp of oil.
• Add this water to the ragi flour little by little and mix it with a spoon. 
• Mix it with fingers and knead it to a smooth dough.  

• Take the idiyappam press and grease it. Also grease the idli plates or steamer.
• Take a portion of the dough and put it inside the idiyappam press and press it onto the idli plates ot steamer.

• Steam it and cook it. Repeat the process with the balance dough to make idiyappam.
• Serve it as it is with your favorite side dish or coconut chutney.
• We can sesaon the idiyappam with mustard seeds, urad dal, red chilli  and curry leaves. 
• Sprinkle grated coconut over it  and serve!!

• 2 cups Dosa batter                            
• 1/2 Green capsicum                    
• 1 Onion                                    
• 2 tbsp Oil                                         

Method:

Ingredients:

Method: