Vegetable Rava Uppma

Ingredients
Vegetables - onions, carrot, peas, potatoes, bell pepper,
beans, and cauliflower washed and chopped
Rava (Cream of Wheat) 2 cup
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Channa dhall 1/2 t.spoon
Hing a small pinch
Green Chillies 3
Ginger a small piece
Curry leaves a few washed
Ghee 1 t.spoon
Cooking oil 3 t.spoons
Salt 3/4 t.spoon


Method
Dry roast rava in a pan for a 5 minutes and keep it aside.
Boil all the vegetables with 1/2 t.spoon salt.
Boil 3 1/2 cups of water.
Fry mustard, urad dhall, channa dhall, hing, green chillies,
ginger, and curry leaves in oil. Add the boiling water to the
above, and let it boil.  Now add vegetables, salt, ghee, and 1
t.spoon cooking oil.  After a few minutes add the roasted rava,
and stir it continuously until the rava gets cooked (approx. 5-10
minutes).

Rava Uppma

Ingredients
Rava (Cream of Wheat) 2 cup
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Channa dhall 1/2 t.spoon
Hing a small pinch
Green Chillies 3
Ginger a small piece
Curry leaves a few washed
Ghee 1 t.spoon
Cooking oil 3 t.spoons
Salt 3/4 t.spoon


Method
Dry roast rava in a pan for a 5 minutes and keep it aside.
Boil 3 1/2 cups of water.
Fry mustard, urad dhall, channa dhall, hing, green chillies,
ginger, and curry leaves in oil. Add the boiling water to the
above, and let it boil.  Now add salt, ghee, and 1 t.spoon
cooking oil.  After a few minutes add the roasted rava, and
stir it continuously until the rava gets cooked (approx. 5-10
minutes).

Urad Dhall Poori

Ingredients
Wheat flour 1 cup
All purpose flour (Maida) 1 cup
Urad dhall 1/2 cup
Green chillies 2-3
Cumin seeds 1/4 t.spoon
Salt 1/4 t.spoon
Cooking oil for frying


Method
Soak urad dhall in little water for 10 minutes.
Grind the soaked urad dhall, green chillies, cumin seeds, and
little salt coarsely with less water. Make small balls and keep
them aside.
Fry the ground masala in little oil until the flavour comes out,
for 5-10 minutes.
Knead wheat flour, all purpose flour, 2 t.spoons cooking oil,
and salt to a fine dough.
Make small balls, pat it on little wheat, and make thin crust
with a rolling pin and stuff 1 masala ball and roll it into a
thin crust and deep fry in oil.

Poori

Ingredients
Wheat flour 2 cup
Rava 3 t.spoons
Salt 1/4 t.spoon
Cooking Oil for frying


Method
Soak rava in little water for 15 minutes.
Knead wheat flour, rava and salt to a fine dough.
Make small balls, pat it on little wheat, and make thin crust
with a rolling pin and deep fry in oil.

Peseret

Ingredients
Whole Moong dhall 2 cups
Rice 4 t.spoons
Onions 3 finely chopped
Green chillies 6 finely chopped
Red chillies 2
Ginger small piece
Cumin seeds 1/2 t.spoon
Cilantro 1 bunch finely chopped
Salt 1.5 t.spoons
Cooking Oil for making peseret


Method
Rinse and soak whole moong dhall and rice in water for 4 hours.
Grind the above with green chilles, red chillies, ginger, cumin
seeds, salt and little onion.
Fry the remaining onions in oil and keep them aside.
Make the peserat like dosas, and put a spoon full of onions on
the dosa and fold the dosa before serving.  Serve with coriander
chutney or onion chutney.

Thaval Adai

Ingredients
Rice 2 cups
Channa dhall 3/4 cup
Thuvar dhall 3/4 cup
Urad dhall 1/2 cup
Red chillies 6
Cumin seeds 1/2 t.spoon
Pepper 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Curry leaves
Oil 2 t.spoons
Ghee 2 t.spoons


Method
Rinse and soak rice, channa dhall, thuvar dhall, and urad dhall
in water for 1 hour.  Wet grind the above coarsely with red
chillies and salt.
Heat oil and ghee in a pan, and add cumin seeds, pepper, hing,
and curry leaves, and mix it with the batter.
Make them similar to addai's.

Ordinary Adai

Ingredients
Thuvar dhall 2 cups
Channa dhall 1 cup
Urad dhall 1/2 cup
Moong dhall 4 t.spoons
Cream of Rice 1.5 cups
Red chillies 8
Green chillies 4
Hing 1/4 t.spoon
Salt 1.5 t.spoon
Cooking oil for making addai


Method
Rinse and soak thuvar dhall, channa dhall, urad dhall, moong
dhall, and cream of rice together in 6 cups of water.
Soak it for at least 3-4 hours.
Grind the above coarsely with salt, hing, green chilles
and red chillies.
Method to make Addai:
(Similar to making dosai's/Pan cakes)
Spread a big spoon full of the above batter on a hot non-stick
pan, and put 1 t.spoon of oil around it.  Let it cook on this
side for a few minutes, and then turn over to the other side, and
put 1 t.spoon of oil around it. Wait till the addai turns brown.
Serve it hot with any chutney, or with some jaggery.

Kali Kanzi Dosai

Ingredients
Rice 2 cups
Coconut grated 1/2 cup
Coconut oil
Salt 1/2 t.spoon


Method
Wet grind rice, coconut and salt finely.
Mix 4 t.spoons of the ground flour with 1/2 cup of water, and
bring this to a boil and mix it with the remaining dosa flour.
Make regular dosas with coconut oil.

Rava Dosai

Ingredients
Cream of Wheat (Rava) 1 cup
Rice flour 1 cup
All purpose flour (Maida) 1 cup
Pepper 1 t.spoon
Cumin seeds 1 t.spoon
Green chilles 6-8 finely chopped
Ginger 1 small piece finely chopped
Curry leaves finely chopped
Cilantro finely chopped
Salt 1.5 t.spoons
Cooking Oil 1-2 t.spoon per dosai


Method
Mix rava, maida, and rice flour in water to make slightly watery
batter.
Add all the other ingredients except oil, to the above batter.
Keep this batter in room temperature for at least 20 minutes
before making dosas.

Vella (Jaggery) Dosai

Ingredients
Wheat flour 1 cup
Rice flour 1/4 cup
All purpose flour (Maida) 1/4 cup
Cream of Rice (Rava) 3 t.spoons
Coconut 1/4 cup finely chopped
Jaggery 1 cup
Cardamom 2 powdered
Ghee 1-2 t.spoons per dosai


Method
Melt jaggery in 2 cups of boiling water and let it cool.
Mix wheat flour, rice flour, rava, maida, cardamon, and coconut
with the melted jaggery, and make a fine batter.
Method to make Vella Dosai:
(Similar to making dosai's/Pan cakes)
Spread a big spoon full of the above batter on a hot non-stick
pan, and put 1 t.spoon of ghee around it.  Let it cook on this
side for a few minutes, and then turn over to the other side, and
put 1 t.spoon of ghee around it. Wait till the dosai turns brown.