ChennaiTown.com

1)Aappam
Ingredients:
Recipes

• Par boiled rice 200gms
• Urud dal
• 2tsp
• Fenugreek seeds 1/4 tsp
• Salt 1/4 tsp
• Coconut milk or tender coconut water 1 cup Baking soda 1/4 tsp

Directions:

Soak par boiled rice, urud dal and fenugreek seeds for 3-4 hours and grind nicely. Leave this flour overnight to get sour. Next day add coconut milk/tender coconut water, salt and baking soda to the flour.  Heat a thick pan place a laddle of flour inside the pan.Shake the pan in a circular motion so that the flour spreads and expands along the edges. Cook covered for a few minutes until the aappam becoms soft.


2)Aapam and Stew
Aapam:
Ingredients:

• Raw rice 1 cup
• Boiled rice 1 cup
• Puha(aval) 1/4 cup
• Urrad dhal 1/4 cup
• Fenugreek seeds 1 tbsp

Directions:

Soak all the ingredients for 3 hours. Wash well and grind into a fine paste adding a little water. Keep to ferment overnight. Next day make aapams in an aapam pan or make thick dosas on a griddle.

Stew:
Ingredients:

• Coconut 1
• Oil 3 tbsp
• Onions 2
• Potatoes 2
• Carrot 1
• Beans 6
• Cloves
• Cardamom 3
• Cinnamon 1"
• Mustard 1/2 tsp
• Salt 3/4 tsp
• Pepper 1 tsp
• Green chillies 6
• Ginger 1 inch
• Curry leaves few
• Maida 1 tbsp
• Vinegar 1/2 tbsp
• Coriander leaves few

Directions:

Grind the coconut with little water twice and take out thick milk first and thin milk after that.  Pound pepper coarsely.  Cut all vegetables into 1 inch pieces. Slit green chillies and chop ginger.  Heat oil in a pan add mustard , cloves, cinnamon, cardamom and pepper. When mustard seeds splutters add vegetables, ginger, green chillies and curry leaves.  Fry well, add the maida, fry till roasted. Add thin coconut milk and s salt and simmer till the vegetables get cooked. Mix in vinegar, thick coconut milk and coriander leaves. simmer just once. Serve hot with aapams.


3)Aval Upma
Ingredients:

• Aval(poha) 2-1/2 cups
• Oil 3 tbsp
• Cumin seeds 1/2 tsp
• Onion 1
• Capsicum 1
• Spring onions 4
• Potatoes 2
• Green chillies 2
• Ground nuts 2 tbsp
• Coriander leaves 2 tbsp
• Grated coconut 2 tbsp
• Sugar 1-1/2 tsp
• Salt 3/4 tsp
• Chilli powder 1 tsp
• Turmeric powder 1/4 tsp
• Lime 1/2

Directions:

Roast groundnuts and remove the skin. Boil, peel and mash potatoes. Pick and clean the poha-aval(rice flakes) in water, gently squeeze out the water and keep aside. Chop all vegetables into fine pieces.  Heat oil in a kadai, add the jeera . When it splutters add all the chopped vegetables (omitting coriander leaves) and fry till the onions become light gold in color. Add groundnuts, salt, sugar, turmeric powder, chilli powder and the potatoes. Fry for a minute. Put in the poha(aval) toss till well coated with the masala.  Squeeze lime juice, stir well and serve hot garnished with grated coconut and coriander leaves.

4)Aval(Poha) Masala
Ingredients:

• Aval(poha) 2-1/2 cups
• Oil 3 tbsp
• Grated coconut 3 tbsp
• Dry red chillies 3
• Green chillies 2
• Sugar 2 tsp
• Salt 1 to 1-1/4 tsp
• Mustard 1 tsp
• Tamarind 1/2
• Urad dhal 1/2 tsp
• Turmeric powder pinch
• Hing powder pinch
• Curry leaves few

Directions:

Pick, clean, wash the poha well and squeeze all water from it. Soak tamarind in half cup of water for 10 minutes. Strain out juice, mix with salt, sugar, turmeric powder and poha. Mix gently. keep aside.  Grind 2 red chillies with 1/2 tsp of mustard and coconut into a dry coarse paste adding just by sprinkling water.
Heat oil in a kadai. Add the remaining mustard seeds, 1 red chilli and the urad dhal. When the mustard seeds splutters, add curry leaves, slit green chillies and the poha. Stir well till raw smell of the tamarind  disappears. Add the ground masala, stir, serve hot or cold.

5)Toast
Ingredients:

• Bread slices, cut each piece into half 3
• Eggs 3
• Onion finely chopped 1
• Green chili, finely chopped 1
• Butter or oil 4 tbsp
• Salt and pepper powder to taste

Directions:

Break the eggs into a bowl, add salt, pepper, chopped onions and chili and beat well with a fork. Divide the egg mixture into two parts and keep aside. Heat 2 tbsp of butter in a frying pan, dip three bread slices into one part of the egg batter, coat well on both sides of the bread slices with the egg mixture and fry on both sides until brown and crispy. Repeat with the other three slices of bread and the remaining egg mixture Serve with any soup or ketchup

6)Bread Upma
Ingredients:

• Bread (10-12 slices) 250 gm
• potato, peeled and chopped 1
• Onion, finely chopped 1
• Shelled green peas 1/2 cup
• Tomato chopped (optional) 1
• Lemon Juice 1
• Green chilies slit 3-4
• Chopped coriander leaves 2 tbsp
• Curry leaves few
• Turmeric powder 1/4 tsp
• Salt to taste

For the seasoning:

• Oil 3 tbsp
• Mustard seeds 1/2 tsp
• Bengal gram 1/2 tsp
• Black gram 1/2 tsp

Directions:

Cut bread into 1" pieces. Heat oil in a wok and prepare the seasoning. Add chopped potatoes, peas and fry for 1 minute. Add onions, slit green chilies, curry leaves and fry till onions turn pink  in color.  Add tomato pieces, salt, turmeric powder and bread pieces to it. Sprinkle 1/4 cup of water and mix well. Cover the wok and cook on a low flame for 2-3 minutes or till the contents become hot. Turn off the flame and add lemon juice and coriander leaves. Serve hot. Variations: Bread slices can be toasted and cut into pieces


7)Cabbage Vada
Ingredients :

• Urad dal 1 cup
• Cabbage 1 cup
• Ginger 1"
• Green chillies 4
• Oil (For Frying) 200 gms
• Salt to Taste

Directions:

•  Soak Urad dal overnite or at least for 6 hours. Grind it to soft batter, just like idli batter.
•  Cut cabbage into small pieces. Grind ginger and green chilles to paste.
•  Now mix cabbage, salt and green chilli paste to batter.
•  Heat Oil in the pan. Make vadas with your hands and deep fry them .
•  Serve hot with coconut or ginger chutney.

8)Carrot Uttapam
Ingredients:

• Rawa (semolina) ½ cup
• Wheat flour ½ cup
• Rice flour ½ cup
• Maida ½ cup
• Carrot Grated 1
• Hing (asafoetida) 2 pinches
• Finely chopped ginger ¼ tsp
• Curry leaves 10
• Chili powder ½ tsp
• Garam masala ¼ tsp
• Salt to taste
• Oil for cooking

Directions:

•  Mix the flours together with all the ingredients except oil.
•  Add enough water to make a batter of a dropping consistency
•  Grease a tawa with little oil and heat.
•  Spread a little batter on the hot tawa.
•  Pour a little oil on the sides and cook till brown on the underside.
•  Turn and cook on the other side. Repeat with the remaining batter
•  Serve hot with green chutney

9)Dahi Vada
Ingredients:

For Vada:

• Urad dal
• 2 cups
• Chopped coriander leaves 2 tsps
• Green chillies, chopped finely 6
• Soda bicarb pinch
• Salt to taste
• Yoghurt(diluted with water to
• get the required consistency) 10 tablespoons
• Ginger, crushed very finely 1"
• Mustard seeds 1 tsp
• Hing pinch
• Curry leaves few
• Oil for seasoning
• Salt to taste

Directions:

•  Soak the urad dal in hot water for about 1 hour.
•  Blend in a food processor using very little water till you get a smooth dough.
•  Mix in all the remaining vada ingredients.
•  Make small balls of the dough and deep fry in hot oil till golden brown. Drain and set aside.
•  Let it cool to room temperature.
•  Add the ginger and salt to the diluted yoghurt and whisk well till it becomes very smooth.
•  Prepare the seasoning with mustard seeds, curry leaves and hing.
•  Add to the curds and mix well. Now add the cooled vadas and mix well.
•  Refrigerate whatever is remaining and do not re-heat.

10)Idli
Ingredients:

• Urad Dal 1 Cup
• Idli Rava 3 Cups
• Salt to Taste

Directions:

•  Wash and Soak Dal in a bowl about 3 hours. Wash Idli rava .Pour some water allow it to soak for 2 hours.
•  Grind Urad dal to a smooth thick paste by using water.
•  Squeeze all the water form Idli Rava and mix it with the batter.
•  Add salt and mix well
•  Cover it and let it ferment for 7-8 hours.
•  Take idli stand grease idli plates with ghee or oil,pour the batter into idli plates.
•  put idli stand in a pressure cooker
•   and dont put weight . Steam them for 15-20 mins.
•  You can also steam them in electric rice cooker for 15mins
•  Check idlis with a spoon. If done they will not stick to the spoon

11)Kancheevaram Idli
Ingredients:

• Parboiled rice 3 cups
• Black gram 1 1/4 cups
• Mustard seeds 1 tsp
• Green chilies 2
• Asafoetida pinch
• Salt to taste
• Oil

Directions:

•  Soak rice and black gram in hot water for 4 hours and grind for 3 minutes and ferment overnight with salt. The next   
• morning, mix the batter well.
•  Heat oil and fry mustard seeds, chopped green chilies and asafoetida. Remove from fire and add ghee. Pour this over the   
• batter and mix thoroughly.
•  Pour into the idli moulds and steam cook for 7 to 10 minutes.
•  Serve with peanut chutney & sambar.

12)Mal Puri
Ingredients:

• Whole Milk cream 1 litre
• Maida 4 tbsp
• Sooji 3 tbsp
• Sugar 1 kg
• Water 1/2 litre
• Ghee (butter) for frying

Directions:

•  Boil milk so that it reduces to half of the original quantity.
•  Keep the reduced milk to cool and then add sooji and maida together and mix so that it does not form lumps.
•  Keep the batter for 10-15 mins.
•  Take a pan and put in ghee for shallow frying.
•  Put 1 tbsp of batter in ghee and spread it (to give the shape of a pancake) and cook on slow fire.
•  Meanwhile, make sugar syrup by mixing sugar and water and boiling them for 10-15mins.
•  Take out the pancakes when they are light brown and dip them in sugar syrup.
•  Garnish with pista/dryfruits and serve hot.(with kheer or Rabri)

13)Manchurian Dosa
Ingredients:

• Urad dal (black gram) 150 gms
• Rice 500 gms
• Methi (fenugreek) seeds 10 gms
• Chana dal (Bengal gram) 50 gms
• Carrots 250 gms
• Beans 150 gms
• Green peas 100 gms
• Green chilies, chopped 5-6
• Spring onions, chopped 150 gms
• Garlic cloves, finely chopped 3-4
• Ginger, finely chopped 1"
• Soya sauce 2 tsp
• Chili sauce 1 tsp
• Ajinomoto 1/4 tsp
• Corn flour 2 tsp
• Coriander leaves, chopped Few
• Salt to taste
• Oil 50 gms

Directions:

•  Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours.
•  Drain the water and grind to a smooth paste. Keep aside for 6-8 hours until it gets fermented.
•  Cut the carrots, and beans into small pieces and boil until they are tender along with green peas. Drain the water and keep  
•  aside.
•  Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces. Also add boiled carrots, beans, green peas,   
• soya sauce, ajinomoto, chili sauce, little water and cook for a while.
•  Mix little water to the corn flour and mix well. Add this to the above carrots mixture and mix well. Sprinkle green onions   
• and coriander leaves and remove from heat. The manchurian curry is ready.
•  Heat non-stick dosa pan and rub the pan with wet cloth. Now make dosas from the above dosa batter. Add the curry on the top  
•  and spread throughout the dosa. Sprinkle little oil, roll the dosa and remove.
•  Repeat for the remaining dosas.

14)Masala Idli
Ingredients:

• Rice 3 cups
• Urad dal 3 cups
• Coconut 1/2 cup
• Onion 1
• Green chilies 2
• Coriander leaves(Chopped) bunch
• Tamarind pulp 1 tsp
• Chili powder 1/2 tsp
• Salt to Taste

Directions:

•  Wash and soak rice and urad dal in water for 6 hours. Grind them to a smooth paste
•  Add the coconut and tamarind and grind till the coconut is soft.
•  Mix the rest of the ingredients and then add enough water to form a thick batter.
•  Slightly grease the idli cups and fill the cups with batter.
•  Put water in the idli cooker or electric rice cooker , place the filled stands and close the lid. Steam on a low flame for   
• 15 mins.
•  When it is done remove the idli cups and serve hot with idli powder or coconut chutney

15)Masala Uttappam
Ingredients:

For Uttapam:

• Rice 1 cup
• Urad dal 1/2 cup
• Methi seeds 1 tsp
• Poha 3 tsp

For Masala:

• Potatoes 4
• Tomatoes finely chopped 2
• Onion finely chopped 1
• Garam masala 1/2 tsp
• Chilli powder 1 tsp
• Oil 1 1/2 tbsp
• Mustard seeds 1/2 tsp
• Coriander leaves for garnishing

Directions :

For Masala :

•  Boil and mash potatoes and keep aside.
•  Heat the oil in a pan, add mustard seeds and let them crackle . Then add chopped onion and tomatoes.
•  Cook for 10 mins till the oil separates, then add mashed potatoes, little water, chilli powder and garam masala.
•  Cook for 10 more min. Garnish with coriander leaves

For Uttapam:

•  Soak rice, urad dal and methi in water for 7-8 hours and grind into smooth paste (Bit thicker than normal dosa paste) along  
•  with poha.
•  Let it ferment overnight.
•  Heat the pan with little oil spread. Put the grinded flour with a round spoon and spread a bit.
•  After 10 seconds put the prepared masala on uttapam and spread it neatly. 5 min later reverse the uttapam so that masala   
• gets stuck properly and leave for 2 min.
•  Serve hot with chutney or sauce.

16)Medu Vada
Ingredients:

• Black gram (urad dal) 1 cup
• Salt to taste
• Asafoetida ¼ tsp
• Curry leaves 8-10
• Cumin powder 1 tsp
• Crushed black peppercorns 1 tsp
• Oil for frying

Directions:

•  Wash and soak urad dal for six hours. Grind into a fine paste. Add salt, asafoetida, curry leaves, cumin powder and crushed  
•  peppercorns to the batter and mix well.
•  Heat oil in a kadai. Wet your palms and take batter into the palms. Shape into balls and make a hole in the centre like a   
• doughnut.
•  Deep-fry this in medium hot oil until golden brown and crisp.
•  Serve hot with sambhar and coconut chutney.

17)Moong Dal Dahi Vada
Ingredients:

• Moong daal 2 cups
• Dahi (curd) 2 cups
• Cumin powder 1 tsp
• Green chillies 2
• Salt to taste
• Soda-bicarb pinch
• Corainder leaves few

Directions:

•  Soak moong daal for 4 hours.Grind it with green chillies ,salt, soda-bicarb and hing. Heat oil in a frying pan. Wet your   
• palms and take little batter into your palm. Make a small hole in the center of the vada and deep fry them.
•  Take out from oil and soak these Vadas in water for few minutes.
•  Then squeeze the vadas and keep aside.
•  In a bowl mix dahi and salt and put the vadas . Slightly mix and pour some tamarind chutney and garnish with coriander leaves.

18)Mysore Bonda
Ingredients :

• Maida 1 cup
• Rice flour 1 cup
• Sour Curds 1/2 cup
• Salt to taste
• Onions sliced small 1
• Ginger greenchilli paste 1 tsp
• Oil for frying

Directions:

•  Mix all the ingredients except for oil and keep it aside for 30mins
•  Heat the oil in pan and put the batter in the oil making round shapes .You can also put the batter with spoon.
•  Fry on medium flame till bondas are golden brown color.
•  Serve hot with coconut or peanut chutney

19)Mysore Masala Dosa
Ingredients :

For Batter:

• Boiled rice 1cup
• Raw rice 1cup
• Black gram (urad dal) 1/4cup
• Toor dal 3tbsp
• Semolina (rava) 3tbsp
• Fenugreek(Methi seeds) 1tsp
• Salt to taste

For masala :

• Potatoes 3nos
• Finely sliced Onion 1cup
• Garlic 4flakes
• Ginger 1"
• Coriander leaves few
• Green chillies 7nos
• Garam masala powder 2tsp
• Salt to taste
• Oil as required
• Cummin seeds 1 tsp
• Sliced tomatoes 1cup
• Curry leaves few

Directions:

For masala:

•  Boil potatoes, peel the skin and slice into small pieces. Grind garlic, ginger, coriander leaves, green chillies and little  
•  onion to make a paste.
•  Heat some oil in a pan and fry cumin seeds. Saute the remaining onions. When it is done, add the prepared paste and fry.
•  Add tomato pieces, potatoes, salt to taste and curry leaves.
•  Finally add the garam masla and mix well.

For Batter:

•  Soak all the ingredients except semolina for 4 hours and grind well with some water until it becomes a fine paste.
•  To the batter add semolina and salt to taste and mix well.
•  Let it ferment for atleast 8hrs.
•  Heat a pan and spread the batter into thin round. Pour oil to these in a round manner. After one side is done, there is no   
• need to turn to the other side. The masalas can be put on this side. Fold the dosa and serve with chutney.

20)Onion Uttappam

Ingredients:

• Fine sooji 1/2 cup
• Besan [Gram flour] 1/2 cup
• All purpose flour [ maida] 1/2 cup
• Curd [ yoghurt] 1/4 cup
• Onion Chopped 1/2
• Green chillies 4
• Coriander leaves chopped 1/2 cup
• Turmeric powder pinch
• Cumin powder 1/4 tsp
• Red chilli powder 1/4 tsp
• Salt to taste

Directions:

•  Mix Sooji, Besan and all purpose flour .
•  Add Chopped onion , chopped green chillies and curd.
•  Add salt , tumeric, chilli, cummin powder and water and make it paste not too thick not too watery.
•  Mix all ingredients well in a bowl.
•  Heat the pan . Spread oil on the pan with a spoon. Pour the mix on the pan and spread it into a circle .
•  Once one side has become golden brown spread some oil and turn it on to other side.
•  Good if served hot with coconut chutney.

21)Palak Ravva Dosa
Ingredients:

• Spinach
• 1/2 bunch
• Rice flour 1 1/2 cup
• Upma ravva 1/2 cup
• Cumin seeds 1/4 tsp
• Salt to taste

Directions:

•  Boil the spinach and make it as paste. Mix rice flour, ravva,spinach and make it a smooth batter by adding water. Add salt   
• & cumin seeds to it.
•  Heat the pan and spread oil all over the pan .Put the batter on the pan with a spoon & spread the mixture like big circle.
•  Fry it until golden brown and turn to the other side for a few seconds and take off from the pan.

22)Paper Dosa
Ingredients:

• Rice 1 ½ cups
• Moong Dal (Green Gram) ¼ cup
• Urad Dal ¼ cup
• Maida ½ Cup
• Rice flour ½ Cup
• Salt as per taste
• Oil

Directions:

•  Soak Rice, moong dhal and Urad Dhal together for about 2 hrs.
•  Then grind them to a fine batter. Let it ferment for about 8 hrs.
•  In another container add maida, rice flour and water and keep aside . The next day mix the two batters add salt and add   
• water if necessary to form a smooth batter.
•  Remove very thin dosas roasted on both sides with oil or ghee

23)Pesarattu
Ingredients:

• Moong dal 2 cups
• Ginger 1 small piece
• Green chillies 4-6
• Onions Chopped finely 1
• Rice 1/4 cup

Directions:

•  Soak moong dal and rice for 4-6 hours.
•  Grind the dals with some salt in a blender (with adding water in steps) into a bit coarse batter.
•  Cut Ginger,Green chillies and Onions into very small pieces.
•  Heat the pan and spread a drop of oil on it.When the pan is fully heated, take some batter and spread it on the pan into a   
• round shape.
•  Turn it over and spread the finely chopped pieces of Ginger,chilies and onions all over it. When both sides are golden brown
•   turn it on to a plate.
•  Serve with coconut chutney or Upma on it

24)Plain Dosa
Ingredients:

• Urad Dal 1 Cup
• Rice 3 Cups
• Fenugreek seeds 1/2 tsp
• Salt to taste
• Oil

Directions:

•  Wash rice and urad dal. Add fenugreek seeds and soak them together in a big bowl for about 5-6hours.
•  Grind dal and rice to a smooth fine paste. Add salt and let it ferment for atlease 8hrs.
•  Once the mixture is fermented, take a little quantity of batter and dilute with water.(Dosa Consistency) If needed add a   
• little salt.Heat pan on a medium heat sprinkle oil spread oil all over the pan, put the batter on the pan and spread the   
• mixture like big circle. Fry it until golden brown and crispy turn the other side for a few seconds and remove from the pan
•  Serve hot with chutney and sambhar

25)Poha Upma
Ingredients:

• Poha 2 cups
• Potato, boiled & cubed 1
• Onion, chopped finely 1/2 cup
• Green chilies, chopped finely 2
• Dry red chilies 2
• Salt to taste
• Turmeric powder 1 tsp
• Coriander leaves for garnishing

For Seasoning:

• Mustard seeds 1 tsp
• Urad dal 1 tsp
• Channa dal 1 tsp
• Curry leaves 1 tsp
• Oil 1 tbsp

Directions:

•  Wash the poha and soak in 1/2 cup of water for about 5 to 7 minutes.
•  In a pan heat the oil. Add all the seasoning ingredients and fry for 3 minutes. Then add the chopped onions, green chilies,  
•  red chilies and sauté until onions are golden brown.
•  Then add the boiled potatoes, turmeric powder, salt and mix well.
•  Finally, add the soaked poha and mix well. Keep on low heat for about 5 minutes.
•  Garnished with coriander leaves and serve hot

26)Rava Adai
Ingredients:

• Rava 3 cups
• Rice flour 1 cup
• Grated coconut 1/4 cup
• Coriander leaves(chopped) few
• Chilli powder 1 tsp
• Butter milk 3 cups
• Oil 1/2 cup
• Salt to taste

Directions:

•  Mix with rava all the above ingredients, then add butter milk and enough water to form a thick batter(like dosa batter).
•  Heat tawa on medium heat sprinkle oil and spread it all over the pan and pour the batter and spread it into circle.
•  After few minutes turn it over. Pour a little ghee around the edges. Fry until both the sides turns into golden brown,   
• remove from the pan.Repeat the process for the rest of the batter.
•  Serve with Fresh Coconut chutney.

27)Rava Dosa
Ingredients:

• Rice flour 2 cups
• Fine sooji/bombai rava 1 cup
• All purpose flour/maida 1 cup
• Onion 1
• Green chillies 3
• Ginger pieces 1 inch
• Curry leaves few
• Coriander leaves few

Directions:

•  First cut onions and green chillies.
•  Then Mix all the ingredients in 2 to 3 cups of
•   water and prepare like dosa batter. Add little more water if you need.
•  Leave it for atleast an hour so that rava dosa will be soft and crispy.
•  Then prepare dosa similar to normal dosa.
•  Goes very well with cocunut chutney with a good combination
•   of idli/dosa powder .

28)Rava Idiappam
Ingredients:

• Rava 3 cups
• Water 4 cups
• Oil 2 tbsp
• Salt 1 tsp

Directions:

•  Boil water, salt and oil together. When water starts boiling reduce flame and slowly add the rava, stirring all the time.   
• See that there are no lumps- keep on stirring.
•  When all water evaporates and the mixture becomes dry, remove from fire and let it cool.
•  When cold, make into balls and steam in an idli cooker for 40 minutes. Pass each ball through an idiappam machine and make   

round idiappams and serve with hot vegetable stew.


29)Onion Vathakolambu
 Ingredients:

• Tamarind 1 egg size
• Oil 3 tbsp
• Onions 2
• Red chillies 2
• Tuvar dhal 1 1/2 tbsp
• Jaggery 1 tbsp
• Methi seeds 1/2 tsp
• Salt 3/4 tsp
• Rice powder 1 tsp
• Chilli powder 1 tsp
• Mustard seeds 1/2 tsp
• Curry leaves few
• Hing pinch
• Turmeric 1/4 tsp

Directions:

•  Soak tamarind in 2 1/2 cups of water, squeeze and strain out juice.
•  Heat oil in a pan and add mustard seeds, broken red chillies, tuvar dal, methi seeds, curry leaves and hing powder.
•  When mustard seeds splutters, add chopped onions- fry till golden in color.
•  Add chilli powder, turmeric powder and fry well.
•  Add tamarind water, jaggery and salt. Simmer till raw smell of jaggery disappears.
•  Mix rice powder in 1/4 cup of water, add to the simmering tamarind gravy. Let the vathakolambu become thick.
•  Serve at room temperature.

30)Rava Idli
Ingredients:

• Fine sooji(Semolina) 1 cup
• Ginger (grated) 1"
• Green chilies (chopped) 3
• Cashewnuts (Pieces) 2 tbsp
• Coriander leaves few
• Sour Curds 1/2 cup
• Ghee 3-4 tbsp
• Salt To taste

For Seasoning:

• Mustard 1 tsp
• Cumin 1 tsp
• Curry leaves few
• Ghee

Directions:

•  Heat 2 tablespoons ghee and fry the semolina till golden brown. Set aside.
•  Fry cashewnuts in ghee till golden color. Set them aside.
•  Mix the semolina, ginger, chilies, coriander leaves, curds and salt, using very little water.
•  The batter should be thick and of dropping consistency.
•  Heat 2 tsp of ghee and add all the ingredients for seasoning. When the mustard seeds, splutter, add to the batter. Stir   
• well. Add fried cashewnuts.
•  Steam cook in an idli mould like Rice Idli.
•  Serve hot with green chutney or coconut chutney.

31)Spicy omelet
Ingredients:

• Vegetable oil 1 tsp
• Spring onion, sliced finely 1
• Green chilies, chopped 1-2
• Garlic, finely chopped 2 cloves
• Ginger finely chopped 1/2 inch
• Turmeric 1/4 tsp
• Ground cumin 1/2 tsp
• Ground coriander 1/2 tsp
• Eggs, beaten 2
• Chopped coriander few
• Chopped mint few
• Lime juice 3-4 drops
• Salt

Direction:

•  Heat the oil in frying pan (preferably non stick) and fry the onion, chilli, ginger, garlic until translucent.
•  Add turmeric and saute for a minute more.
•  Add the other spices and cook for a few minutes more stirring now and then.
•  Take them off the flame.
•  Beat the eggs lightly and add salt to taste.
•  Now add the cooked mix to the eggs.
•  Add the green leaves chopped, (cilantro and mint).
•  Now add it back to the pan which will have some grease in it.
•  Cook for a few minutes and then flip over after sprinkling some lemon drops on the first side.
•  You can also place this under a grill to do the second side.
•  This goes very well with chapatis/ rotis too
•  You can add mushrooms/ carrots/ spinach/ tomatoes to the mix while it is cooking

32)Spinach Dosa
Ingredients:

• Spinach
• 1/2 bunch
• Rice flour 11/2 cup
• Sooji 1/2 cup
• Cumin seeds 1/2 tsp
• Salt -to taste

Directions:

•  Boil the spinach and make it a paste .
•  Mix rice flour, sooji, spinach and make it as batter by adding water salt & cumin seeds to it.
•  Heat the pan and spread oil all over the pan,put batter on the pan with a spoon and spread it to a thin circle
•  Fry it until golden brown and turn to the other side for a few seconds and take off from the pan.

33)Sponge Dosa
Ingredients :

• Rice 2 cups
• Poha(flaked rice) 1 cup
• Sour butter milk 4 cups
• Salt to taste
• Soda bi-carbonate pinch

Directions:

•  Soak Rice and Poha in Curd for five hours.
•  Add salt and soda powder and grind it to smooth batter .
•  Heat tawa and make not too thin dosas .
•  Serve hot with coconut or ginger chutney.

34)Vegetable Vermicelli upma
Ingredients:

• Vermicelli 2 cups
• Carrot peeled & chopped 1
• French beans Chopped 6
• Ginger chopped 1 inch
• Small Onion Chopped 1
• Green Chilies slit 2
• Medium red capsicum chopped
• & deseeded 1
• Curry leaves 6
• Green peas 1/4 cup
• Salt
• Oil 4 tbsp
• Mustard seeds 1/2 tsp
• Lemon juice 1 tbsp
• Ural dal 1 tsp

Directions:

•  Boil water in a pot. Add a little salt.
•  Boil the carrots, beans and peas in it for 10 minutes. Drain. Keep aside.
•  Boil vermicelli in 5 cups of water with salt to taste and 2 tbsps.
•   of oil till slightly underdone. Drain. Refresh under cold water. Keep aside.
•  Heat the rest of the oil. Add mustard seeds and curry leaves.
•  Once the mustard seeds stop spluttering, add black urad dal, chopped ginger and onion.
•  Saute until the onion turns light brown. Add green chillies.
•  Add the cooked peas, carrots, beans, capsicum and salt.
•  Saute for 5 minutes. Add the cooked vermicelli. Stir gently.
•  Cook for 5 minutes. Remove from heat. Squeeze lemon juice over it.
•  Serve hot for breakfast!

35)Waffles With Butter & Honey
Ingredients:

• Plain flour (maida) 1 cup
• Cornflour 1/4 cup
• Baking powder 1/4 tsp
• Fresh Yeast, crumbled 1 tsp
• Sugar 3 tsp
• Butter, melted 1/4 cup
• Milk 3/4 cup
• Salt pinch
• Butter for cooking
• Honey & melted butter for serving

Directions:

•  Sieve together the flour, cornflour and baking powder in a bowl.
•  Dissolve the yeast in 3 tablespoons of lukewarm water.
•  Add the yeast solution, sugar, melted butter, milk and salt to the flour mixture and whisk well to make a smooth batter.   
• Keep aside for 8 to 10 minutes.
•  Heat a waffle iron and brush it with butter. Pour 1/3 of the prepared batter in the waffle iron and spread evenly. Bake for  
•  2 minutes or until the waffle is golden brown.
•  Repeat for the remaining batter to make 2 more waffles.
•  Serve hot with honey and melted butter.