Vijaya's Cookbook

Soak 1 cup of dosa rice in water for an hour.Drain and grind this with 1/4 cup of grated coconut,1/4 cup of jackfruit puree, jaggery acc.to taste and a pinch of salt.The batter should be of fine rava texture and not smooth.Keep this aside for an hour and then make thick dosas using ghee preferably on a nonstick tava.

1 cup thick poha 1/2 cup boiled green peas 2 tbsp oil 1 tsp mustard 1 tsp urad dal 3 green chillies finely chopped 1/2 tsp turmeric powder 1 big onion finely chopped Salt to taste ,lemon juice Grated coconut for garnish Soak poha in water for 10 minutes squeeze out all the water and keep aside. In a pan heat oil.when hot add the mustard.When it splutters add the dal and chillies .Once it changes color add in the onions and fry till it becomes transparent and slightly golden.Toss in the peas give it a stir and then add the turmeric ,poha and salt.Mix well and keep covered for 5 minutes.Sqeeze the lemon juice and switch off flame. Serve hot garnished with coconut.

Recipe by Nandini Kini 1/2 cup urad dal 2 tblsp dosa rice 1/2 tsp methi/fenugreek seeds 2 tblsp maida 1 1/2 cups rice flour Salt to taste Oil for making dosa PROCEDURE: Soak dal, methi seeds and rice in water for 5-6 hrs in water Mix rice flour and maida in 2 cups water for 5-6 hrs Wash and grind to a fine paste and add rice flour and maida mixture to it Mix well and ferment it for 7-8 hours Add salt to taste and water if needed and adjust the consistency of batter Heat tava and make thin crisp dosa adding oil or ghee

Rulava Idli 1cup urad dal 21/2 cups medium rava Wash and soak urad dal in water for 3-4 hrs and then grind into a smooth batter like that for idli. Meanwhile steam rava in a closed vessel in the cooker for 10 min.( do not put the cooker weight) Remove,allow it to cool.then sprinkle just enough water to wet the rava.mix this with the ground dal ,add salt and allow to ferment for 8-10 hrs.grease idli moulds ,pour in the batter and steam for 10-12 minutes in a pressure cooker ( do not put the weight) Chutney Grind together 1 cup grated coconut,2-3 green chillies,1/2" ginger and a small bit of tamarind.when almost done add 3-4 sprigs of coriander leaves and salt and just run the mixi once.Delicious chutney goes well with idli and Dosa too.

1 cup rice flour, 1 and 1/2cups of water 1tbsp of oil ,salt as per the taste , coconut oil to grease the moulds. Method: Grease the plates of idli stand with coconut oil. Take 11/2 cups water in a pan. Add oil, salt and and allow it to boil.Once it comes to a rolling boil add the rice flour and switch off the flame. mix the flour well till you make a firm dough. Keep the vessel covered for 5 minutes. Mix the  the dough well and then divide the dough into equal sized balls. Take each dough ball and put it in chakli mould. Press gently into greased idli plates. Steam it on high flame for 10 mins and then on low flame for 3-5 mins in pedavan or pressure cooker [without whistle]. Switch off the flame and allow it cool for 5 minutes. After 5 mins,  lift these string hoppers from the mould and place them on serving plate/ bowl. Serve it warm with side dish of your choice.

Little Millet Plain dosa 1 cup udad dal + 1/2 tsp methi seeds 2 cups little millet/ same Soak these separately for 4-5 hrs. grind the dal + methi first to a fluffy batter When almost done add in the drained millet and further grind it to a smooth batter. Allow the batter to ferment overnight . Add salt mix well and make thin crisp dosas.

Take 1 cup of rice flour,3-4 tbsp of grated coconut,2 finely chopped onions,3-4 finely chopped green chillies,finely chopped coriander leaves,grated carrot (optional )and salt.mix all of this and then add water little at a time till it forms a semi solid mass. Take a handful of the batter and place it on a piece of banana leaf( if not available u can do it directly on the tava)and pat it with your fingers till it gets rotti shape.heat a tava ,put some oil and then put the rotti on it with the leaf side up.cover and cook on medium flame.remove the lid and then the leaf ,flip the rotti and fry on the other side.serve hot.

1 cup medium rava 1 cup curds 1/2 cup water 2 green chillies finely chopped Curry leaves finely chopped 1 tbsp Chana dal 1 tbsp cashewnut pieces , 1 tsp mustard,1/4 tsp cooking soda ,salt to taste   In a pan heat 2 tbsp of oil ,add mustard seeds when it splutters add the Chana dal when it turns golden add the cashew nuts and fry.now add the chopped chillies,curry leaves and then the rava and fry on low heat for 5-7 min.switch off gas .allow this to cool.then add the curds and water along with salt and soda and mix well.batter should be of idli batter consistency. Grease idli moulds ,pour the batter into it and steam for 15 min.

11/2cups dosa rice 1/4 cup urad dal 1 tsp methi seeds 2 fistfuls of poha Soak rice dal and methi seeds together for 5-6 hrs.grind this along with washed poha into a smooth batter.allow to ferment overnight .add salt to taste and make thick dosas cooking it only on one side.

Ingredients 2 cups raw rice 1/2glass fermented coconut water(break coconut ,collect water In a glass and keep covered for a day.It ferments) 1/4cup coconut milk. Salt ,sugar and cooking soda. Soak rice for 3-4 hrs.drain and then grind this along with coconut milk,fermented water to a smooth paste.Take 1 tbsp of ground batter add 4 tbsp of water to this .mix well.now keep this on gas on low flame and allow to thicken slightly(should be of pouring consistency).allow this to cool completely and then mix this with the ground batter along with salt and 2 tsp of sugar.allow to ferment overnight.In the morning add 1/2 tsp soda,mix well and make aapams.

11/2cups raw rice 1/2 cup boiled rice (white) 1 cup grated coconut 1cup jaggery  1 cup grated cucumber Soak rice together for 2-3 hrs.Drain and grind this along with coconut and jaggery with just enough water and a pinch of salt..now add the grated cucumber and mix well.No need to ferment the batter.Make dosas and serve with a dollop of butter or ghee.

Surnali: Ingredients 2 cups dosa rice 1 tsp methi 1 tsp turmeric pd 2 tbsp curd 1/2 cup grated coconut 1/2 cup soaked poha 1 cup jaggery ( acc.to taste)   Soak rice along with methi ,turmeric pd ,curd and just enough water for 4-5 hrs.Grind  this along with coconut ,poha and jaggery and little salt  into a smooth and thick paste.(use the soaked water for grinding).Allow to ferment overnight .Heat a tava pour a ladleful of batter.Do not spread.Cover and cook on one side only.Serve with a dollop of butter.