Ingredients:

• Raw Rice – 3 cups
• Coconut grated – 1/2 cup (optional)
• Salt to taste

Method:

Soak rice in water for 4 hrs, then dry it. Grind to make fine powder. In a dry pan, warm the powder for 5 min or until slightly roasted. Sieve. Mix warm water and salt to make a smooth dough. Take a ball sized dough and put into the idiyyapam/murukku mould (with tiny holes plate) and make it in a thread like form on idli plates. Steam this for 5 minutes in the pressure cooker. Remove and toss with grated coconut.

Served with any khurmas or plain coconut milk and sugar.

Ingredients:

• Dosa batter – 4 cups

For making Potato Masala:

• Potatoes – 3
• Onions – 2 small (sliced lengthwise)
• Green chillies – 3 slit lengthwise
• Tomatoes – 1 small (diced) (Optional)
• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Garlic flakes – 3 (optional)
• Gram dal – 1/2 tsp (optional)
• Turmeric powder – 1/2 tsp
• Chilli-coriander powder – 1/2 tsp (optional)
• Curry leaves – a few (optional)
• Coriander leaves – 2 tsp (optional)
• Oil – 2 tbsp
• Salt – to taste

Method:

Boil the potatoes, peel the skin and smash/cut into medium sized pieces. In a pan, heat the oil, splutter mustard seeds, add the urad dal and gram dal and fry for a few seconds. Then, add the onions, garlic and green chillies and saute for a few minutes. Then, add the tomatoes, curry leaves, and cooked potatoes. Add the turmeric and chilli powder (if preferred) and about 3/4 cup of water and mix well. Allow the mixture to come to a boil. Add in the coriander leaves and mix. Remove from heat and set aside.

Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a round shape on the tawa. Spread the batter into a wider area so as to make a thin crispy dosa. Pour a little oil on the sides to make it crispy. Once cooked and crispy brown on one side, turn over and allow to cook on the other side for about 30 seconds, turn around once again and put around 3-4 tbsp of potato masala and fold the dosa and serve.? Can be served with all chutneys or sambhar or just plain.

Ingredients:

• Bread – 4 slices
• Milk – 1/4 cup
• Sugar – 3 tbsp
• Eggs – 1 (optional)
• Oil/Butter

Method:

Beat the eggs and milk and sugar together. In a flat pan/tawa, heat a little butter/oil. Soak the bread slices in the milk mixture (just a quick dip) and place on tawa. Cook on both sides. Be careful not to break the bread slices as it will be very soft. Make sure you don’t use very soft bread for making french toast otherwise it will get too soggy.

Ingredients:

• Semiya (Vermicelli)- 200g
• Onions – 1 (chopped lengthwise)
• Chilli powder – 3/4 tsp
• Cinnamom Stick – 1 stick
• Garlic – 4 cloves – roughly chopped
• Salt to taste
• Oil – 2 tbsp

Method:

Slightly roast the semiya in a dry pan and set aside. In another pan, heat the oil, add cinnamon, then add the onions and garlic and saute for a while. Pour about 2-3 cups of water to this. Add some salt and mix well and allow the water to boil. When the water is boiling, add in the semiya and cook till done. (till the water all evaporates). If you add too much water, the upma might become sticky.

Ingredients:

• Idlis – 4
• Mustard Seeds – 1/4 tsp
• Split Urad Dal? – 1/4 tsp
• Chilli powder – 1/2 tsp
• Red Chillies – 2
• Salt to taste
• Oil – 2 tbsp

Method:
In a bowl, break the idlis into small pieces.

In a pan, heat oil, splutter mustard seeds. To this, add the urad dal and red chillies and fry for 1/2 min. Then, add the idli pieces, chilli powder and salt. Sprinkle a little water and fry for a while till the raw chilli powder smell disappears.

Ingredients:

• Dosa batter – 8 cups
• Onions – 2 (finely chopped)
• Green chillies – 3 (finely chopped)
• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Oil -2 tbsp

Method:

Heat oil in a pan, splutter mustard seeds, add urad dal, and then half the chopped onions and all green chillies and saute for a while. Add this to the dosa batter. Mix well. Can also add in curry leaves and coriander leaves for extra flavor.

Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a thick round shape on the tawa. Pour a little oil on the sides to make it crispy. Once half cooked on one side, sprinkle some of the chopped onions on top and turn over and allow to cook on the other side.

Can be served with all chutneys or sambhar.

Ingredients:

• Dosa batter – 8 cups (slightly overfermented)
• Onions – 2 (finely chopped)
• Green chillies – 3 (finely chopped)
• Ginger – 1/4 inch (finely chopped)
• Gram Dal – 2 tbsp (soaked in water for 1/2 hr)
• Salt – 1/2 tsp

Method:

This dosa dish uses batter which has slightly overfermented so will taste a bit sour. Add the soaked gram dal, onions, ginger and green chillies with salt to the dosa batter and mix well.

Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a thick round shape on the tawa. Pour a little oil on the sides. Once cooked on one side, turn over and allow to cook on the other side.

Can be served with all chutneys or sambhar.

Ingredients:

• Ragi flour – 2 cups
• Onions – 1 chopped finely
• Green Chillies – 2 finely chopped
• Coriander leaves – 2 tbsp
• Curry leaves – 3-4
• Salt to taste

Method:

In a large bowl, mix raagi flour with little water and salt and make a thick dough (like chappathi dough consistency), adding in the onions, green chillies, curry leaves and coriander. Make round balls and flatten them on your palm to make a flat patty.

Heat a tawa (flat pan)/nonstick pan, brush the pan with very little oil just to make sure the dough doesnt stick to it. Then place the patty on it and spread it into a round shape. (If you are not able to handle the slight heat of the tawa, alternatively, you can flatten the dough balls on to a plastic sheet and then put it to cook on the tawa). Pour a little oil on the sides if preferred. Allow the adai to cook on one side and then turn over and cook on the other side.

Goes well with hot chutneys and butter or can be taken plain with butter. You can mix in some sauteed drumstick leaves to the raagi dough and make the adais. A very healthy and flavorful tiffin.

Ingredients:

• Rava – 2 cups
• Onions – 1 (finely chopped)
• Green chillies – 2 (finely chopped)
• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Rice flour – 1/2 cup
• Cumin seeds – 1 tsp
• Black Pepper seeds – 1/2 tsp
• curry leaves – a few
• Oil -2 tbsp
• Salt to taste

Method:

Soak the rava in water for about 2 hours. Drain all the water and then add the rice flour and some water and mix well to make a nice thin batter. (shouldnt be thick batter). Add salt and mix well.

Heat oil in a pan, splutter mustard seeds, add urad dal, cumin seeds, black pepper, curry leaves, and then the chopped onions and green chillies and saute for a while. Add this to the rava batter. Mix well. Can also add in coriander leaves for extra flavour.

Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a round shape on the tawa. Spread the batter into a wider area so as to make a thin crispy dosa. Pour a little oil on the sides to make it crispy. Once cooked and crispy brown on one side, turn over and allow to cook on the other side.

Can be served with all chutneys or sambhar. Note: can add in some dosa batter along with this for consistency if needed.

Ingredients:

• Maida flour – 3 cups
• Onions – 1 (finely chopped)
• Green chillies – 2 (finely chopped)
• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Rice flour – 1/2 cup
• Cumin seeds – 1 tsp
• Curry leaves – a few
• Oil -2 tbsp
• Salt to taste

Method:

Mix the maida with some water and stir well so as to remove all lumps and make a smooth batter. The batter should be slightly watery and not very thick. Add salt to this and mix well.

Heat oil in a pan, splutter mustard seeds, add urad dal, cumin seeds, curry leaves, and then the chopped onions and green chillies and saute for a while. Add this to the flour batter. Mix well. Can also add in coriander leaves for extra flavour.

Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a round shape on the tawa. Spread the batter into a wider area so as to make a thin crispy dosa. Because the batter for wheat and maida dosas are slightly watery, it works well if you pour the batter from the outside and work to cover the interior of the dosa. Pour a little oil on the sides to make it crispy. Once cooked and crispy brown on one side, turn over and allow to cook on the other side.

This is a quick and easy breakfast and supplement for idlis/dosas. Can be served with all chutneys or sambhar. Note: can add in some dosa batter along with this for consistency if needed.