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Idli Varieties Idli Kanjeepuram Idli Dosai Varieties Aval Dosai Dosai Rava Dosai Vella Dosai Kali Kanzi Dosai Adai Varieties Ordinary Adai Thaval Adai Peseret Poori Varieties Poori Masala Urad Dhall Poori Uppma Varieties Uppma Vegetable Rava Uppma Kichidi Aval Uppma Rice Uppma Method 1 Rice Uppma Method 2 Tamarind Uppma Moor Kali Coconut Aval
Idli
Ingredients Par boiled rice 3 cups Urad dhall 1 cup Salt 2 t.spoon
Method Rinse and soak rice and urad dhall seperately in water for 2 hours. Grind the two seperately, and mix them together with salt. Keep it overnight, before making idlis.
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Kanjeepuram Idli
Ingredients Par boiled 3 cups Urad dhall 2.5 cups Dry ginger powder 1 t.spoon Pepper 1/2 t.spoon Cumin seeds 1/2 t.spoon Hing 1/4 t.spoon Curry leaves Cooking Oil 6 t.spoons Ghee 2 t.spoons Salt 1.5 t.spoons A pinch of baking soda
Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. Grind the above coarsley and add hing and salt and a pinch of baking soda to this. Keep it overnight so that this will ferment. Fry pepper, cumin seeds, and curry leaves in oil and ghee. Add this to the flour. Add dried ginger powder and mix everything together. Coat a flat vessal with oil, and pour the idli flour into this and pressure cook for 45 minutes in low heat without pressure cooker weight.
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Aval Dosai
Ingredients Rice 2 cups Aval 3/4 cups Urad dhall 1 tspoon Salt 1.5 t.spoons Cooking Oil for making dosas
Method Rinse and soak rice, aval and urad dhall in water for 1 hour. Wet grind the above with salt into a nice batter. Keep at room temperature for 12 hours. Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it. Close the dosa with a cover and let it cook for a few minutes. Do not turn the dosa. Serve it hot with chutney.
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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.
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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 atleast 20 minutes before making dosas.
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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.
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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. 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.
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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 coarsley 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.
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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 corriander chutney or onion chutney.
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Poori Masala
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.
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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.
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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 continously until the rava gets cooked (approx. 5-10 minutes).
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Vegetable Rava Uppma
Ingredients Vegetables - onions, carrot, peas, potatatoes, bell pepper, beans, and cauliflour 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 continously until the rava gets cooked (approx. 5-10 minutes).
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Kichidi
Ingredients Vegetables: Tomatoes 2, Onions 1, Peas 1/2 cup washed and chopped Cream of Wheat (Rava) 2 cups Mustard 1/4 t.spoon Urad dhall 1 t.spoon Channa dhall 1 t.spoon Ginger a small piece Green chilles 4 Cloves 2 Turmeric 1/4 t.spoon Cashew 1/4 cup Cilantro washed and chopped Curry Leaves a few Lemon juice from 1/2 lemon Cooking Oil 3 t.spoon Ghee 2 t.spoon Salt 1.5 t.spoon
Method Fry mustard, urad dhall, channa dhall, green chilles, ginger, curry leaves, and onions in oil. When onions turn light brown, add turmeric, salt, chopped tomatoes, and peas, and let it cook for a few minutes. Now add 4 cups of water to the above, and let it boil for a few minutes. Add 2 t.spoons of ghee and 1 t.spoon of cooking oil to the above. Now add rava, and keep stirring until the rava gets cooked. Dry roast cloves and pound it well, and add it to the above. Roast cashews in little ghee and add it to the above. Garnish with chopped cilantro, and squeeze some lemon juice.
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Aval Uppma
Ingredients Aval 2 cups Tamarind paste 3/4 t.spoon Red chillies 4 Mustard 1/4 t.spoon Urad dhall 1 t.spoon Channa dhall 1 t.spoon Methi 1/4 t.spoon Hing a small Pinch Turmeric a small pinch Curry leaves a few Cooking Oil 3-4 t.spoons Salt 1/2 t.spoon
Method Soak aval, salt, and turmeric for 10 minutes in little water. Fry mustard, hing, red chillies, channa dhall, urad dhall, and curry leaves in oil. Add 1 cup of water, little salt, and tamarind paste to the above and let it boil for a few minutes. Now add the soaked aval to this and simmer the stove, and stir it well for just 5 minutes.Dry roast methi and powder it and add it to the uppma.
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Rice Uppma Method 1
Ingredients Cream of rice 2 cups or 2 cups coraseley grounded rice Thuvar dhall 1/4 cup Methi 1 t.spoon Mustard 1/2 t.spoon Urad dhall 1 t.spoon Channa dhall 1 t.spoon Red chillies 5 Hing a small pinch Coconut grated 1/4 cup Coconut oil 3 t.spoon Ghee 1 t.spoon Curry leaves a few Salt 1 t.spoons
Method Grind thuvar dhall, methi, and rice (don't grind if you are using cream of rice) corasely and keep it aside. Fry mustrad, urad dhall, channa dhall, red chilles, hing, and curry leaves in coconut oil. Add 4 cups of water to the above and let it boil for 10 minutes. Now add salt, coconut, and the ground mixture and pressure cook this for 10-15 minutes.
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Rice Uppma Method 2
Ingredients Cream of rice 2 cups Thuvar dhall 4 t.spoons Pepper 1/2 t.spoon Cumin seeds 1/2 t.spoon Red chillies 2+1 Hing a small pinch Mustard 1/2 t.spoon Urad dhall 1 t.spoon Channa dhall 1 t.spoon Curry leaves a few Coconut grated 1/2 cup Salt 3/4 t.spoon Cooking oil 2 t.spoon Coconut oil 3 t.spoon
Method Dry grind pepper, cumin seeds, thuvar dhall, and 2 red chilles coarseley. Fry mustrad, urad dhall, channa dhall, 1 red chilles, hing, and curry leaves in coconut oil. Add 4 cups of water to the above and let it boil for 10 minutes. Now add salt, coconut, cream of rice, and the ground masala and pressure cook this for 10-15 minutes. Add 2 t.spoons of coconut oil to this and mix it well.
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Tamarind Uppma
Ingredients Cream of rice 2 cups or rice rava Tamarind paste 1 t.spoon Mustard 1/4 t.spoon Urad dhall 1 t.spoon Channa dhall 1 t.spoon Methi 1/2 t.spoon Hing a small pinch Red chillies 6 Turmeric 1/4 t.spoon Curry leaves Cooking Oil 4 t.spoons Salt 1 t.spoon
Method Dry roast methi, and grind it into a powder and keep it aside. Fry mustard, urad dhall, channa dhall, hing, red chillies, and curry leaves in oil. Add 6 cups of water to the above and let it cook for sometime, and now add turmeric, salt and tamarind paste, and let it cook for sometime. Now add cream of rice and keep stiring until cream of rice gets cooked. Finally add the ground methi powder.
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Moor Kali
Ingredients Rice flour 1 cup Butter milk 2 cups Hing a small pinch Urad dhall 1/2 t.spoon Mustard 1/4 t.spoon Green Chilles 6-8 Curry leaves a small bunch Vetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t.spoon Salt 3/4 t.spoon
Method Make a batter with rice flour, butter milk, and salt. Fry mustard in oil and wait till it splatters, then add urad dhall, hing, curry leaves, vetha mulaka, and green chilles, and wait for a few minutes, and then add the rice flour batter. Keep stirring until the rice flour gets cooked, usually takes about 10 minutes.
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Coconut Aval
Ingredients Aval 2 cups Coconut 1/2 cup grated Coconut oil 2 t.spoons Ghee 1 t.spoon Mustard 1/4 t.spoon Channa dhall 1/2 t.spoon Urad dhall 1/2 t.spoon Red chillies 2 Green chillies 2 Curry leaves a few Cashews Hing a small Pinch Salt 1 t.spoon
Method Soak aval, salt in 1/4 cup of water for 10 minutes. Fry mustard, urad dhall, channa dhall, hing, curry leaves, red chillies, chopped green chillies, and coconut in coconut oil until coconut turns slightly brown. Add soaked aval to the above, and simmer the stove and stir it well for 5 minutes. Roast cashews in litte ghee, and add it to the above.
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