• Wheat flour                      : 2 cups

• Coriander leaves              : 1 cup

• Green chilli                      : 1 chopped

• Cumin seeds                    : 1 teaspoon

• Ginger grated                  : 1 teaspoon

• Chilli pdr                         : 1/4 teaspoon

• Salt to taste

• Oil/ghee as needed

• Ragi                                          : 1/4 cup

• Kodo millet (varagu)               : 1/4 cup

• Kambu (Bajra)                         : 2 tbsp

• Chana dal                                 : 2 tbsp

• Urad dal                                   : 2 tbsp

• 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.

Method:

• Wash, clean and cut mackerel into two. Then marinate it with  little salt,  1/2 tsp chilli pdr and a pinch of turmeric pdr.
• Wash and soak cocum in water.
• Grind pepper corns, chilli pdr, ginger and garlic to a paste. 
• Slice onion lengthwise. Cut green chillies lengthwise into two.
• Heat coconut oil and fry the fish pieces. Take out from oil when it is 3/4th done.
• Remove fish pieces from the oil. Saute onion pieces and green chillies in the balance oil. Then add the ground masala paste and saute again.
• Add one cup water to this, add salt, turmeric pdr and  cocum, boil it for 2 to 3 minutes. Add the  fried fish piececs and boil it for one more minute.
• Now add the coconut milk and cook it for 2 more minutes and finally add curry leaves. Remove from fire.
• Serve it with steamed rice!

• Manathankali                                   : 1 cup
• Small onions                                    : 6 nos
• Chilli pdr                                          : 1 tbsp
• Coriander pdr                                   : 1 tbsp
• Fenugreek seeds                               : 1/4 tsp
• Green chilli                                      : 1 
• Ginger                                              :1/2" pc
• Tamarind                                          : 1 lemon sized ball
• Grated coconut                                 : 1 cup
• Oil                                                    : 1 tbsp
• Turmeric pdr                                    : 1/8 tsp
• Salt to taste

• Mustard seeds                                   : 1 tsp
• Red chilli                                          : 1 break into 2
• Chopped onion                                 : 1 tbsp
• Curry leaves                                     : 1 sprig

• Wash manathankali well and saute it in a tsp of oil. 

• Heat a teaspoon of oil reduce the flame and add the  fenugreek seeds. When it changes the colour, add the chilli pdr and coriander pdr.  When the raw smell goes remove from fire. Cool it, add the small onions, ginger and grind it to a paste. Keep aside.

• Soak tamarind for 20 mins and  extract the juice from it.   Mix the juice with the paste, add turmeric pdr and salt. Boil  this mixture  for about 5 to 7 mins.  Now grind the grated coconut to a paste and add this to this mixture. Boil again for 4 mins. Add curry leaves and remove it from fire.

• Heat remaining oil and add mustard seeds, when it pops up add the chopped onion to this and saute well. Add this to the curry. The curry should be semi thick. It goes well with steamed rice. Serve it with rice together with pappad.  

• Ragi flour                              : 1 cup
• Cumin seeds                         : a pinch
• Onion chopped                     : 1 tbsp
• Salt to taste
• Oil                                        : 1 tsp

• Boil a cup of water and keep aside.  Mix ragi flour with chopped onion, cumin seeds, salt and add warm water little by little to make a smooth dough.  Smear little oil over it with the hand.  Keep aside.

• Heat the tawa.  Take a lemon sized ball from the dough and spread it with the hand  over the tawa. 

• When  it cooked flip it over and cook the other side also.  Drizzle little oil on both sides while cooking.  Repeat the process with the balance dough. Serve hot with the favourite side dish.