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:

• 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:

• Raw Rice – 3 cups
• Parboiled rice – 1 cup
• Fenugreek seeds – 1/4 tsp
• Grated coconut – 1/4 cup
• Salt – 1 1/2 tbsp

Method:

Soak the rice and fenugreek in water for about 4 hours. Then wet grind them with the grated coconut pouring enough water to make a medium thin batter. Add the salt and mix well and set aside to ferment. This usually takes around 10-12 hours.

Once the batter is fermented, mix well again, adding a pinch of baking soda dissolved in few tsp of water.

Heat a kadai (aapa kadai/ round bottomed pan), brush with a little oil, then pour about 8-10tbsp of batter in the center. Hold the kadai using its handles and roll the batter over such that the edges are thin and some little batter is thick in the center of the pan. Close with a lid and allow to cook until done. Make sure the heat is not in very high setting since the center portion might not be cooked well. Remove carefully using a spatula/flat dosai karandi.

This can be served with all coconut milk with sugar, or any other hot chutneys or khurmas.

Note: To make muttai/egg aapam, after pouring the batter and rolling over, can break one egg into the center and allow to cook.

Ingredients:

• Rice – 2 cups
• Grated coconut – 1 cup
• Coconut pieces – diced into thin strips 2 tbsp
• Gram Dal – 1 tbsp
• Split urad dal – 1/2 tbsp
• Red Chillies – 3
• Curry Leaves – a few
• Salt to taste
• Mustard Seeds – 1/2 tsp
• Oil – 3 tbsp

Method:
Soak the rice in water for 3 hours. Grind it with salt and grated coconut to make a fine batter.

In a thick bottomed pan, heat some oil and splutter mustard seeds. Then add the urad dal, gram dal, red chillies (break them into pieces) and curry leaves. Then pour the rice batter in, keeping the flame/heat to a low to medium setting, and stirring the batter constantly till it becomes almost thick like a dough.

Remove from heat and allow to cool for sometime (till you can handle the dough in your hands). While almost hot/warm, make lemon-sized balls out of the dough and steam them in idli moulds in a pressure cooker for 10 minutes. Serve hot with chutneys or as is.