Neer Dosa (Bariakki Dosa)

Ingredients:

1. Rice - 2 cups
2. Coconut - 1 cup
3. Salt
4. Water

Method:

1. Soak rice for 2 hr and grind it with coconut to smooth batter(This doesnt need fermentation, but if you are using less proportion of coconut (lets say 1/4 cup instead of 1 cup)then batter should be set aside overnight )
2. Before making dosa, add salt and sufficient water to the batter (consistancy should be slightly thicker than butter milk)
3. On a hot tawa, spill thin layer of batter,put oil and cover the tawa with lid(Covering with lid makes dosa very soft) Note: This dosa batter should not be spread as other dosas, just take small portion of batter in a ladle and spill batter evenly on entire tawa.
4. Cook dosa on only one side( Do not flip)
5. Serve with spicy chutney

Servings: Makes 8-10 dosas

Bread Masala toast

Ingredients:
Dill leaves / Sabsige soppu (Chopped) – 1 cup
Coriander leaves– 1 cup
Carrot (Grated)– 1 cup
Onion(Chopped) – 1 cup
Green chillies – 3
Tomato(Chopped)-1 cup
Ginger and Garlic(Crushed) – 1 tsp
Salt
Sugar
Oil – 4-5 tsp
Butter
Turmeric powder

Method:
1. In a pan, heat oil, then add green chillies, chopped onion and fry till light brown, then
   add ginger and garlic
2. Now add Carrot,dill leaves and fry for a min
3. Add tomato, turmeric ,salt, sugar and continue frying till raw smell of tomato goes off
4.Switch off stove then add coriander leaves and mix well
5. Set this masala gravy aside and now prepare bread slice by spreading butter on each slice and toast to light brown colour (Donot over toast it which spoils the taste)
6. On top of each slice, spread the masala gravy and serve after 15 min

 

Tomato Pulao

Ingredients:
Tomato - 1 big(Cut into medium size)
Cinnamon - small piece
Bay leaves
Coriander leaves
Bread crumbs
Kasuri Methi
Cooked Rice - 2 cups
Green Chilli - 2
Turmeric powder
Salt
Mustard seeds
Hing
Sugar

For grinding:
Tomato - 1
Ginger
Garlic

Method:
1. Grind tomato,ginger,garlic to coarse
2. In a frying pan, add 5 tsp of oil,mustard seeds,hing,cinnamon,Bay leaves,chopped green chillis
3. Now add grounded puree, salt, turmeric,sugar and cook for 10 min
4. Add kasuri methi, coriander and saute for a min
5. Mix this with Cooked rice and bread crumbs

Serves for 2

Khali Dosa

Ingredients:
Dosa Rice - 1 and 1/2 cup
Boiled Rice(Kusublakki) - 1 and 1/2 cup
Poha - 1/2 cup
Urad dal - 3/4 cup

Method:

1. Soak urad dal seperately and together soak Dosa Rice,Boiled Rice and poha for 8 to 10 hr
2. Grind uradal first, set it aside and grind other ingredients(Rice and poha) to smooth and then mix both the batter
3. Allow batter to ferment(needs at least 8 hr)
4. On medium heat spread thick and even layer of batter, holes starts forming as dosa gets cooked
5. Now spread oil on dosa
6. Flip the dosa and cook on other side too.
7. Serve with butter and chutney

Hasi Avalakki (Raw Poha)

Ingredients:

1. Avalakki - 2 cups
2. Chopped Onions - 1/2 cup
3. Shredded Coconut - 1 cup
4. Green chilli - 3
5. Sour curd - 1/4 cup
6. Salt
7. Coriander leaves
8. For Seasoning:- Coconut oil - 3 tsp, Uradal - 1/2 tsp, Mustard seeds - 1/4 tsp, hing, curry leaves - 7 nos

Method:

1. In a mixing bowl add Avalakki / Poha wash it for 2-3 times and drain the water
2. Mash green chillies with hand and mix it with washed Avalakki , then add salt, curd, chopped onions to the avalakki
3. Add little water to the mixing bowl (sufficient enough to soak Avalakki), mix well and set aside for 30 min
4. Finally make seasoning and add it to the mixing bowl, mix well and garnish with coriander leaves

Servings - For Two

Idli Sambar

Ingredients:
1.Onion - 1(Medium size)
2.Tomato - 1(Medium Size)
3.Toordal(cooked) – 1/2 cup
4.Coriander leaves
5.Tamarind juice – ¼ cup
6.Oil – 2 tsp
7.Mustard seeds
8.Uradal – ½ tsp

For masala grinding:
1.Channa dal – 2 tsp
2.Uradal – 1 tsp
3.Red chillies – 4 nos
4.Dhania – 2 tsp
5.Jeera – 1/2 tsp
6.Fried gram – 1 tsp
7.Curry leaves – 10 nos
8.Coconut(grated) – ½ cup
9.Methi seeds - 2-3 nos
10.Whole Pepper -2-3 nos
11.Cinnamon - small piece

Method:
1.Fry masala ingredients(except coconut) with little oil and switch off stove. Now add coconut to the same 
   frying pan and saute it for 1 or 2 times.
2.In a pan add 2 tsp of oil, mustard seeds, hing, uradal. Once they splutter, add
   chopped onions and tomato, fry till it becomes soft.
3.Now add cooked dal, tamarind, salt, jagery , salt and once it starts boiling add grinded masala and bring 
   it to boil.
4.Garnish with coriander leaves and serve hot with Idli/vada

Servings – For Four

Menthya Tambuli

Ingredients:

1. Methi seeds - 1/2 tsp
2. Curd - 1/2 cup
3. Shredded coconut - 4 tsp
4. Salt
5. Red chilli -1
6. Ghee - 1/2 tsp
7. hing

Method:

1. In a frying pan add ghee, once its heated up add methi seeds and red chilli and shallow fry for 1-2 min ( do not burn seeds) , switch off the stove
2. Now add coconut and hing to the pan and just saute it for 1 or 2 times
3. Grind the above ingredients with curd and salt
4. Add 1/2 cup of water to dilute it.
5. Serve with rice