Dosa batter                                : 3 cups

Gratedcoconut                           : 1/2 cup

Green chilli                               : 1no

Ginger                                       : 1" pc

Mint leaves                               :1 cup 

Oil                                             : 2 tbsp

Grind coconut with  green chilli, ginger and mint leaves to a paste.

 Then add this to the dosa batter  and mix it well.

Heat the dosa tawa and make dosa with this batter. Drizzle some oil around the edges of the dosa. When it is cooked flip it over and cook the other side also. 

  

Tasty mint dosa is ready!   Serve it with Coconut chutney.

Rava                           : 1 cup

Sugar                          : 1 cup

Broken cashews         : 8 nos

Dry grapes                 : 7nos

Elaichi pdr                 : a pinch

Water                         : 2 cups

Kesari colour             : a pinch

Ghee                          : 5 tablespoons

Dry roast  rava without changing its colour and remove from fire.

In a kadai heat ghee and add fry cashews and dry grapes and remove it from the ghee.

Add 2 cups of water to the kadai and when it boils add sugar and and let it boil well.

 Now add the roasted rava and mix well till the water absorbs fully. Add elaichi powder and fried cashews and grapes. 

Serve it hot or cold. 

Raw rice                               : 1 cup

Kappa(tapioca)                    : 200gms

Grated coconut                    : 1/2 cup

Salt to taste

Coconut oil                         : 1/4 cup

Soak the rice for 30 mins. Peel and wash the tapioca well and cut into small pieces.

Grind the rice with tapioca pieces and grated coconut into a smooth paste. Add enough water to make a thin batter. Add salt to this and mix well.

Heat the dosa tawa and pour one full ladle of the batter in the middle and just swirl the the tawa to spread the batter around  to make a thin dosa. Sprinkle little oil over the edges of the dosa. 

Let it cook for one minute and flip it over to cook the other side.

Remove from the tawa . Now the tapioca dosa is ready to serve. Serve it with onion  chutney(Ulli Chammanthi).

• Capsicum                                : One and a half cups 

• Bajji flour                               : 1 cup

• Oil for frying

• Water as required

• Wash and cut the capsicum into long vertical strips.

• Mix required amount of water with the bajji flour to make a semi thick batter.  If you want more spicy add 1/2 teaspoon of chilli pdr and a little hing powder to this,  mix well.

• Heat oil in a kadai and dip  each capsicum piece into the batter and slowly drop it in  hot oil.  Fry  4 to 5 pieces of capsicum in each batch.  

•  Fry the bajji till golden brown and crispy. Remove the fried bajji from oil into a paper towel  to drain excess oil. Crispy fried capsicum bajji is ready to serve!

• Instead of bajji flour,  you can use gram flour mixed with chilli pdr, salt and hing powder. Add a pinch  of soda bicarb  also to this and mix it with water to make the batter.

• Kappa/tapioca/maracheeni                  : 1 medium
• Onion                                                   : 1 no
• Green chillies                                      : 3 nos
• Ginger                                                  : 1/2" pc
• Thin coconut milk                               : 1 cup
• Thick coconut milk                             : 1/2 cup
• Coconut oil                                          : 1 tsp
• Curry leaves                                        : 1sprig

• Slice onion very thinly and keep aside. Slit green chillies lengthwise. Chop ginger also 1' long athin pieces.
• Wash the tapioca well to remove the soil from it. Peel the skin and cut into cubes. Pour water to cover the tapioca pieces cook uncovered and allow it to boil. Remove from fire and drain the water.
• Again add 1/2 cup of water and cook it till the pieces become very soft. Mash some pieces so that gravy becomes thick.
• Add onion slices, graeen chillies and ginger julians to this and  then thin coconut milk to this and cook for 10 mins.
• Reduce the heat and add thick coconut milk to this, keep it for 3 mins more and remove from fire.
• Add curry leaves and drizzle some coconut oil to this.  This curry should be  semi thick and it goes well with Appam, Idiappam or idli or dosa!!