Milagu Vadai/ Anjenayar Vadai

Ingredients

1.Urad dal-1 Cup
2.water-1/4 cup
3.Semolina-1 tsp
4.Black pepper-1 tsp

5.Salt-as per your taste
6.Oil-for frying

Method

1.Wash the Urad dal in water and Soak it for 30 mins.

2.After 30 mins drain the water from the soaked urad dal completely using strainer.

3.Now add Urad dal,Black peper,Salt to the mixer and grind it coarsely(if needed sprinkle small amount of water).

4.Now Transfer it to the dry vessel.

 5.Now add Semonila to the grinded mixer and mix it well.
6.In a dry pan add oil and allow it to get heated.
7.Now apply oil in your palms and take a small amount of vada mixture and pat it in your palms,so that it becomes flat and make a hole in the middle and drop it into the oil to the oil and wait until it is fried and cooked completely.
8.Milagu Vadai/ Anjenayar Vadai is ready  for Nyveidhiyam.

Horsegram Kootu/Kollu Kootu

Ingredients

1.Horsegram/Kollu-1 Cup

2.Tomato-1/4 cup

3.Turmeric Powder-1tsp
4.Red Chilly Powder-1/2 tsp
5.Salt-as per your taste
6.Onion-1 Medium Sized
7.oil-1 tsp
8.Mustard Seeds-1/2 tsp
9.Water-1/2 cup
10.Green chilly-1 medium sized
11.Curry leaves-1 tsp
12.Coriander Leaves-1 tsp
13.Split Urad dal-1 tsp
14.Channa dal-1 tsp

Method

1.Wash the Horse gram/Kollu in water and soak it for 4 hrs.

2.After 4 hrs pressure cook the soaked Horse gram/Kollu for about 5 whistles.

3.In the meanwhile in the dryPan add oil and wait till the oil gets heated then add mustard seeds  ,Split Urad dal,Channa dal,Curry leaves,Chopped Green chilly .

4.Chop Onions and Tomatoes.When channa dal and split urad dal changes to golden brown add the Chopped Onions,turmeric powder, red chilly powder and add pinch of Salt to the pan and stir it well till onion is shallow fried.

5.Now add Chopped tomatoes,salt to the pan and add 1/4 cup of water,allow it to cook for 3 to 5 mins.

6.Once the Pressure subsides in the pressure Cooker ,open the pressure cooker and add the cooked Horse gram/Kollu to the pan(don't remove cooked kollu water while adding this to the pan),then allow it to cook completely.

7.Now chop the coriander leaves.

8.Garnish the Horsegram Kootu/Kollu Kootu with Coriander Leaves.

9.Horsegram Kootu/Kollu Kootu is ready to serve

 It can be served as a side dish for Chappathi`s.It also helps in weight reduction process.

Payathamparupu Payasam/Mung dal Payasam

Ingredients

1.Mung dal-1 cup

2.Ghee-1 tbsp

3.Jaggery-1 cup

4.Cashew-4 to 5 Pieces

5.Coconut-1 tsp

6.Cardomom powder-1 tsp

7.Milk-1/4 cup
8.Water-1/4 Cup

Method

1.Wash and pressure cook Mung dal for  3 whistles.

2.In a dry pan add jaggery and 2 tsp of water  to dissolve jaggery .(Dont add too much water).when jaggery comes to boil just switch off the flame.

3.Then add coconut,Mungdal ,Cardomom Powder to the pan containing Jaggery and allow it to cook for 5 to 7 mins in the medium flame.

4.Meanwhile  add ghee in a dry pan and allow it to get heated,and then add cashews and roast it till it turns brown,then transfer it to a dry bowl.

5.Now Boil the milk in a separate vessel.

6.Before you serve Add the milk to the Pan containing Payasam(Payasam will become thick a time progresses,to loosen it add milk).

7.Now garnish the Payasam with Cashews.

8.Payathamparupu Payasam/Mung dal Payasam is ready to serve.

Vegetable Rava Upma

Ingredients

1.Beans-1/4 Cup

2.Carrot-1/4 Cup

3.Ghee-1tsp
4.Cashew-4 to 5 pieces
5.Salt-as per your taste
6.Onion-1 Medium Sized
7.Tomato-1 Medium Sized
8.Mustard Seeds-1/2 tsp
9.Water-3 cups
10. Green chilly-2 Medium Sized
11.Coriander Leaves-1 tsp
12.Curry Leaves-1 tsp
13.Rava-1 Cup
14.Peas-8 to 10 pieces
15.Potato-1 Medium Sized

Method

1.In a dry pan roast the rava for 1 to 2 mins in a medium flame.Make sure the Ravashould not turn brown while roasting.

2. Transfer the roasted rava to a dry plate.

3. Now chop Onion,beans,carrot,Potato,tomato into medium sized pieces.

4. In a dry pan add ghee and allow it to get heated and then add cashews and roast it till it turns brown,then transfer it to a dry bowl

5. Now add mustard seeds,greenchilly ,curry leaves ,Chopped Onions,pinch of Salt to the pan and stir it well till onion is shallow fried.

6.Now add Chopped beans,carrot,potato,peas,tomato,1 cup of water,salt to the pan containing shallow fried onion  and allow it to cook completely.

7. Then add 2 cups of water to the pan containing cooked vegetables and wait until water comes to boil,then add the roasted rava to the pan and keep it in the low flame and allow the rava to cook completely.

8.Now chop the coriander leaves.

9.Garnish the vegetable rava upma with roasted cashews and chopped coriander leaves.

10.Vegetable Rava Upma is ready to serve

 

 

Murungai keerai/Drum Stick leaves Kootu

Ingredients

1.Murungai Keerai/Drumstick leaves-1/4 Cup

2.Mung dal-1/4 Cup

3.Turmeric Powder-1tsp
4.Red Chilly Powder-1tsp
5.Salt-as per your taste
6.Onion-1 Medium Sized
7.oil-1 tsp
8.Mustard Seeds-1/2 tsp
9.Water-1 cup

Method

1.Clean and wash the Murungai Keerai/Drumstick leaves in water and chop it well and transfer it into the large bowl.

2.Chop Onion and add it to bowl containing chopped Murungai Keerai/Drumstick leaves.

3.Now add mung dal,Turmeric powder,red chilly powder,a pinch of salt to the bowl containing chopped Murungai Keerai/Drumstick leaves and onion.

4.In a pressure cooker add water and place the bowl containing the Murungai Keerai/Drumstick leaves ,mungdal and onion.

5.Allow it to cook in the medium flame for 3 whistles.

6.Wait till the steam subsides and open the pressure cooker.

7.Mean while in a dry pan add oil, wait till the oil gets heated then add mustard seeds and transfer the bowl contents to the pan and add salt and stir it for a minute till it gets mixed well.

8. Murungai keerai/Drum Stick leaves Kootu is ready to serve

Vegetable Vadai

Ingredients

1.Beans - 1/4 Cup

2.Carrot-1/4 Cup

3.Peas-1/4 Cup
4.Onion-1 Medium Sized
5.Tomato-1/4 Cup
6.Curry leaves-1tsp
7.Red Chilly-2 Medium sized
8.Urad dal-1 cup
9.Water-11/4 Cup
10.Salt-as per your taste
11.Oil-for frying
12.Coriander leaves-1 tsp
13.Green chilly-2 Medium Sized

Method

1.Soak Urad dal in adequate water for an hour.

2.In the Meanwhile Now chop beans,carrot into medium sized pieces.

3.In a dry pan add the chopped vegetables,Peas ,add 1 cup of water and allow the vegetables to cook(Care should be taken such that it should be cooked and not burnt),If needed add some more water and allow it to cook. 

4. After an hour drain the water from urad dal and grind the urad dal ,red chilly,salt in the mixer till it is finely grinded(if needed add small amount of water) .Transfer it to the dry large vessel/large bowl.

5.Then Chop the onions,Greenchilly,Coriander leaves and add it to the bowl containing the mixer of grinded urad dal.

6.Then add the Cooked Vegetables,Curry leaves to the bowl containing the mixer of grinded urad dal and mix it well.

7.In a dry pan add oil and allow it to get heated.

8. Now wet your hand well with water and make a small ball shaped vadas and drop it into the oil to the oil and wait until it is fried and cooked completely.

9. Vegetable Vadai is ready to serve.

 

 

Maida Mavu Kozhukattai

Ingredients

1.Maida/All Purpose Flour-1 cup

2.Grated Coconut-1 cup

3.Jaggery-3/4 Cup

4.Oil-for frying

5.Water-1/2 Cup

Method

Preparation of Purnam


1.In a dry pan in a low flame add the grated coconut and stir it and allow it till the heat is spread to the Grated Coconut.Make sure it doesnot change its color.
2.Then transfer the heated Coconut to the plate.
3.In a dry pan add jaggery and 2 tsp of water  to dissolve jaggery .(Dont add too much water).when jaggery comes to boil just switch off the flame.
4.Now add the heated Coconut to the  pan containing jaggery  and stir it well.
5.Purnam is now ready

Preparation of Maida Balls

1. In a dry vessel add maida/All purpose flour and add water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).
2..Just mix it well and squeeze it and make the dough.
3.Now make the dough into small size maida balls.

Preparation of  Maida Mavu Kozhukattai

1.Now pat the dough and slightly start pressing in the middle and just turn it so that it will look like a bowl shape.
2.Meanwhile just roll the purnam into small small round pieces and keep it ready.
3.Now keep the purnam ball inside that bowl shape kozhukattai and just cover all the ends into one single point.It will look like nose shaped.
4.Repeat the same process till the Maida balls/purnam balls gets finished.
5.Allow it to dry for half an hour.

6.In a dry pan add oil and keep it in a medium flame allow it to get heated.
7.Then add the dried kozhukattai to the oil and wait until it is fried and cooked completely.
8.Maida Mavu Kozhukattai is ready for Nyveidhiyam.

Brown Chick peas curry/Karupu Kondakadalai curry

Ingredients

1.Brown chick peas/Karupu Kondakadalai-1 cup

2.water-2 cups

3.salt-1 tsp

4. Onion-2 medium sized

5.Tomato-1 medium sized

6.Turmeric Powder-1 tsp

7.Red Chilly Powder-1 tsp

8.Green Chilly-2 medium sized

9.Corriander leaves-1 tsp(finely chopped)

10.oil-1 tsp

11.cumin seeds-1 tsp

12.hing-a pinch

Method

1.Soak  Brown chick peas/Karupu Kondakadalai in adequate water for 2 hours.

2.Then drain the water from Brown chick peas/Karupu Kondakadalai.

3.In a pressure cooker add Brown chick peas/Karupu Kondakadalai , water and allow it to cook for 3 whistles.

4.Once you are able to open the pressure cooker drain the water from cooked Brown chick peas/Karupu Kondakadalai.

5.In a dry pan add oil,cumin seeds,chopped green chilly,chopped onion,chilly powder,turmeric powder,hing.

and allow it to cook until its color changes to golden brown.

6.Then add tomatoes to the pan and allow it to cook until it becomes soft and juicy.

7.Then add salt,Brown chick peas/Karupu Kondakadalai and stir it well and allow it to cook for 2 mins.

8.Garnish it with chopped corriander leaves.

9. Brown Chick peas curry/Karupu Kondakadalai curry is ready to serve.

Brown Chick peas curry/Karupu Kondakadalai curry can be served with chappathi/white rice.

Pineapple Rava Kaseri

Ingredients

1.Grounded Rava-1 cup

2.Sugar-1 cup

3.Ghee-3 tbsp

4.Cashew nut- 5 to 6 nos

5. Raisins-5 to 6 nos

6.water-2.5 cups

7.Milk-1 tsp

8.Pineapple essence-1 tbsp

Method

1.In a dry pan ,medium flam add ghee,cashewnut,raisins and allow it to fry until its color changes to golden brown.

2.Transfer the fried nuts and raisins from the pan to the plate.

3.Then add the Grounded Rava to the pan and allow it to cook until its color changes to golden brown.

4.Then Transfer the rava to another plate.

5.Now add water and allow it to come to boil then add sugar and allow it to dissolve in the water.

6.Now add milk,roasted rava to the pan and allow it to cook completely.

7.When it is cooked fully add pineapple essence and then switch off the flame.

8.Mix and stir it well.

9.Now transfer the fried nuts and raisins over the keasari and garnish it.

10. Pineapple Rava Kaseri is ready to serve.

Pineapple Rava Kaseri can be served as a dessert.

NOTE

I have not used any coloring agent if u want the keasari to be in orange /yellow use the corresponding coloring food powder.

Semiya Payasam/Vermicelli Payasam

Ingredients

1.Semiya/vermicelli-1 cup

2.ghee-2 tsp

3.cashewnut-5 to 6 pieces

4.Raisins-5 to 6 pieces

5.water-3 cups

6.sugar-1 cup

7.Elachi powder- a pinch

8.Milk-1 cup

Method

1.In a dry pan add ghee and then add cashewnut and raisins and allow it cook until its color changes to golden brown.

2.Then transfer the cashewnut and raisins into a bowl.Then add semiya/vermicelli in to a pan and roast it until its color changes to golden brown(Stir it constantly so that its color does not changes to black).

3.In a bowl add water and allow it to boil,then add roasted semiya.vermicelli and allow it to cook until the semiya/vermicelli becomes soft.

4.Then add sugar and elachi powder and allow it to cook for another 2 to 3 mins.

5.Then add milk and allow it to cook until it comes to boil.

6.Then add roasted cashewnuts,raisins to the pasyasam and garnish it.

7. Semiya Payasam/Vermicelli Payasam is ready to serve.

Semiya Payasam/Vermicelli Payasam is usually a dessert/done on auspicious day for nyveidhayam.

Tips

1.Payasam gets thicker as the time passes so if you want to thin it add the bowled milk and cook it for 2 mins and stir it well.

 

 

 

Thatta Sedai/Thatta Murukku

Ingredients

1.Raw Rice-1 cup

2.Butter-1 tbsp

3.Channa Dal-1 tsp

4.salt-1 tsp

5.urad dal-0.25 cup

6.water-less than 0.5 cup

7.oil-for frying 

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.Soak the channa dal in adequate water for half an hour.Then drain the water after half an hour

9.In a dry bowl add 1 cups of grinded and filtered  rice flour,1 tsp of grinded urad dal,butter, soaked channa dal,salt,water and prepare a dough(add water slowly dont add too much of water).The batter should be slightly thinner than a chappathi dough.

10.Divide it into equal size balls.

11.In a oil cover/plastic cover just spread 1 tsp of oil and then patt the balls .Using fork just put holes on the patted balls so that it will cook both inside and outside evenly.

12.In a dry pan add oil and allow it to get heated.

13.Then add Thatta sedai/Thatta muruku  to the oil and wait until it is fried and cooked completely.

14. Thatta Sedai/Thatta Murukku is ready for nyvedyium.

Thatta Sedai/Thatta Murukku is usually done as Nyveidhiyam for krishna jayanthi.

vella seedai/Jaggery seedai

Ingredients

1.Raw Rice-1 cup

2.Butter-1 tbsp

3.Jaggery-0.75 cup

4.urad dal-0.25 cup

5.water-less than 0.5 cup

6.oil-for frying 

7.Coconut-2 tbsp

8.Cardamom powder-1 tsp

 

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.In a dry pan add jaggery and 1 tsp of water  to dissolve jaggery .(Dont add too much water).when jaggery comes to boil just switch off the flame.

9.Now add coconut,cardamom powder to the pan containing jaggery .stir it well.

10.Now add 1 cup of rice flour,1 tsp of urad dal,butter and just kneed the dough.If it is too hard add little water.

11.Divide it into equal size balls.

12.In a dry pan add oil and allow it to get heated.

13.Just drop one and check whether it is not split or broken.If it is split or broken add rice flour and kneed the dough with small amount of water.If the dough becomes dry it usually happens like this.so kneed it small amount of water and drop it.

14. vella seedai/Jaggery seedai is ready for Nyveidhiyam.

 

 

vella seedai/Jaggery seedai is usually done as Nyveidhiyam for krishna jayanthi.

 

 

Kai Murukku

Ingredients

1.Raw Rice-2 cups

2.Butter-2 tbsp

3.Cumin seeds-1 tsp

4.salt-1 tsp

5.urad dal-0.25 cup

6.water-less than 0.5 cup

7.oil-for frying

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.In a dry bowl add 2 cups of grinded and filtered  rice flour,1 tsp of grinded urad dal,butter,cumin seeds,salt,water and prepare a dough(add water slowly dont add too much of water).The batter should be slightly thinner than a chappathi dough.

9.Then in a sheet spin the murukku as described below.

10.In a dry pan add oil and allow it to get heated.

11.Then add murukku to the oil and wait until it is fried and cooked completely.

12.Kai Murukku is ready for Nyveidhiyam.

Kai Murukku is usually done as Nyveidhiyam for krishna jayanthi.

Chakara pongal/Sweet Pongal/Jaggery Pongal

Ingredients

1.Jaggery-0.75 cup

2.Raw Rice-1 cup
3.Mung Dal-0.25 cup
4.Ghee-1 tbsp
5.Cashewnut-10 pieces
6.Dry grapes-10 pieces
7.Cardamom powder-a pinch
8.Water-5 cups

Method

 1.In a dry pan in a medium flame add raw rice,mung Dal and allow it to cook for a minute.
2.In a pressure cooker add the fried raw rice ,mung Dal,water and allow it to cook for 10 to 12 whistles.
3.Meantime in a another dry pan add jaggery and sprinkle a small amount of water and allow it to cook for 3 to 4 mins(until it comes to boil) then add cardamom powder and stir it well.
4.Once you are able to open the pressure cooker add the pongal to the jaggery mix in the pan and stir it well and allow it to cook in low flame for 2 mins.
5.In a dry pan add ghee wait until it gets heated and then add cashew nut and dry grapes and allow it to cook until its color changes to golden brown.
6.Then add these fried cashew nuts to the pan containing chakara pongal.
7.Chakara pongal/Sweet Pongal/Jaggery Pongal is ready to serve.

Chakara pongal/Sweet Pongal/Jaggery Pongal is usually served as nyvadyam.

Undali Kozakatai

Ingredients

 1.Raw Rice-1 cup
2.water-0.5 cup
3.Oil-4 tsp
4.Mustard seeds-1 tsp
5.Urad dal-1 tsp
6.Channa dal-1 tsp
7.Green chilly-2 medium sized
8.Red Chilly Powder-1 tsp
9.Turmeric Powder-1 tsp
10.salt-adjust to your taste
11.hing-a pinch
12.Shredded coconut-0.5 cup

Method

 1.Soak the raw rice in adequate water for 4 to 5 hours.
2.After 4 to 5 hours drain the water and wash it well.
3.In a mixer add the raw rice and water and blend it well till it becomes the smooth paste.
4.The batter should not be so thin neither so thick(If it is thin it will take so much time and oil to cook and If it is so thick it will not be easy to make kozakathais).
5.In a dry pan in a medium flame add oil and the batter and stir it contionously so that it just combines well and  it will roll out like chappathi dough.
6.Then switch off the flame and Divide the kozakatai dough into small sized balls.
7.In a pressure cooker,in a medium flame add water(<0.5 cup),in a idly stand apply oil and keep the Kozakatai balls  and  cover it and allow it to cook for 5 to 7 mins.It should be cooked like Idly(Dont apply weight).
8.Once when you are able to open the pressure cooker transfer all the kozakatai balls  into a plate.
9.In a dry pan,in a medium flame add oil and wait until oil gets heated.Then add mustard seeds,urad dal,channa dal,green chilly and wait until its color changes to golden brown
10.Then add kozakatai balls ,turmeric powder,red chilly powder,hing and stir it well and allow it to cook for 5 mins.
11.Then add shredded coconut to the pan and stir it well,allow it to cook for 2 mins.
12.Undali Kozakatai is ready to serve.

Undali Kozakatai is usually a very common nyvadham.

Vella Kozakatai/Jaggery Kozakatai

Ingredients

1.Jaggery-0.75 cup
2.shredded coconut-1 cup
3.water-0.5 cup
4.Raw rice-1 cup
5.oil-4 tsp

 

Method

 1.Soak the raw rice in adequate water for 4 to 5 hours.
2.In a dry vessel add jaggery and 1 tsp of water and stir it frequently and smash the jaggery well.
3.Once the jaggery comes to boil add shredded coconut and stir it well and allow it to cook for 2 mins.
4.Switch off the flame and transfer the purnam into a bowl.(If it is exposed to too much heat it will become hard).
5.After 4 to 5 hours drain the water and wash it well.
6.In a mixer add the raw rice and water and blend it well till it becomes the smooth paste.
7.The batter should not be so thin neither so thick(If it is thin it will take so much time and oil to cook and If it is so thick it will not be easy to make kozakathais).
8.In a dry pan in a medium flame add 2 tsp of oil and the batter and stir it continuously so that it just combines well and  it will roll out like chappathi dough.
9.Meanwhile just roll the purnam into small small round pieces and keep it ready.

10.Then switch off the flame and Divide the kozakatai dough into medium sized balls.
11.Then apply small amount of oil(<1 tsp) in your hands(so that dough wont stick) then pat the dough and slightly start pressing in the middle and just turn it so that it will look like a bowl shape.
12.Now keep the purnam ball inside that bowl shape kozakatai and just cover all the ends into one single point.It will look like nose shaped.
13.Repeat the same process till the batter/purnam gets finished.
14.In a pressure cooker,in a medium flame add water(<0.5 cup),in a idly stand apply oil and keep the kozakatais and  cover it and allow it to cook for 5 to 7 mins.It should be cooked like Idly(Dont apply weight).
15.Once when you are able to open the pressure cooker transfer all the kozakatais into a plate and serve it.
16.Vella Kozakatai/Jaggery Kozakatai is ready to serve.

 Vella Kozakatai/Jaggery Kozakatai is usually a very common nyvadham.

Mysore Sada dosai

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5.Mysore chutney-1 cup

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
9.Sprinkle 1 tsp of oil around the dosai.
10.Sprinkle 1 tsp of  Mysore Chutney  over one side of dosai.(Recipe of Mysore Chutney is available in the link http://charanyaskitchen.blogspot.ch/2013/07/mysore-chutney.html)
11. When the dosai becomes light brown just fold it.
12.Repeat the same process until the batter gets finished.
13. Mysore Sada dosai is ready to serve.

Mysore Sada dosai can be served with sambar/chutney.

Masala Dosai

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5.Masala Curry-1 cup

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
9.Sprinkle 1 tsp of oil around the dosai.
10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.
11. Once it is cooked on the other side also just turn the dosa again and  add 2 tbsp of masala curry and fold the dosa.(Recipe of Masala Curry is available in this link http://charanyaskitchen.blogspot.ch/2013/07/masala-curry.html).
12.Repeat the same process until the batter gets finished.
13.Masala Dosai is ready to serve.

Masala Dosai can be served with chutney/sambar.

Onion Chutney/Vengaya chutney

Ingredients

1.Onion-1 medium sized

2.Green chilly-2 medium sized

3.oil-1 tsp

4.Red chilly powder-1 tsp

5.Hing-1 tsp

6.Salt-as per your taste

7.Ginger-0.5 tsp(finely chopped)

8.Garlic-0.5 tsp(finely chopped)

Method

1.In a dry pan ,medium flame add oil,chopped onion,red chilly powder,pinch of salt,hing.Allow it to cook well for 3 to 5 mins till onion is shallow fried.

2.Now add the fried onions,chopped green chilly,chopped ginger,chopped garlic,salt to the mixer and grind it well.

3.Onion Chutney/Vengaya chutney is ready to serve.

Onion Chutney/Vengaya chutney can be served with dosai/idly/upma/chappathi.

 

Fenugreek seeds dosai/Methi seeds dosai/Vendhaya dosai

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5. Fenugreek seeds/Methi seeds/Vendhayam-2 tbsp

Method

1.Soak the idly rice, Fenugreek seeds/Methi seeds/Vendhayam and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,Fenugreek seeds/Methi seeds/Vendhayam  and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.

9.Sprinkle 1 tsp of oil around the dosai.

10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

11.Repeat the same process until the batter gets finished.

12.Fenugreek seeds dosai/Methi seeds dosai/Vendhaya dosai  is ready to serve

 Fenugreek seeds dosai/Methi seeds dosai/Vendhaya dosai can be served with sambar/chutney