Batter

Ingredients:
Black gram dal- 1 cup
Boiled rice- 4 cup
Salt- to taste

Method:

Idly
Yield:45 idlies
Soak the rice for 4 hours and dhall for 2hours separately.
Grind dal using medium jar or big jar by filling half the jar with dal and
grinding at low speed for 30sec or till smooth and fluffy.
Grind rice using medium jar or big jar in batches at high speed for
30sec.
Till a coarse consistency.
Grind the whole quantity of Rice and Dal in the same way.
Now add salt and mix the two pastes with hand and allow to ferment
overnight.
Grease idly plates with oil and pour batter in them and steam for 15 min in
medium flame.
Remove idlies and serve hot with chutney.


Ingredients:
Raw rice- 2 cups (heaped)
Whole Dehusked black gram- 2 cups
Salt- 3 tbsp
Oil- for sauting
Pepper- 2 tbsp
Cumin seeds- 2 tbsp
Fresh curd- 1 cup
Cooking soda- 2 pinch
Method:
Soak Rice and Dal together for 3-4 hours. Grind using medium jar or big
jar at high speed for 30 sec.
Fill half the jar at a time. Let the mixture be thick, do not add washed
water, sprinkling of water can be done if the mixture is too thick while
grinding.
Allow fermenting overnight. Then add Pepper, Cumin, Soda and Curd and
mix well.
Steam in idli plates for about 15 min in medium flame and serve hot with
chutney.

Kanjeevaram idli
Yield:30 idlies

Ingredients:
Green gram dal- 1cup
Green chilli- 6
Coconut (grated) 1(1/2) tbsp
Salt- as per requirement
Curd- cup
Cooking soda- tsp
Asafoetida- tsp
Mustard seeds- tsp

Method:
Soak dal for 3 hours. Grind dal using big jar or medium jar at high speed
for 20 sec to a coarse paste with minimum water sprinkled.
Grind coconut, green chillies, and salt at speed 4 in a small jar to make a
smooth paste.
Mix both the ground paste with curd. Heat oil and add Mustard Seeds and
Curry Leaves and pour over batter.
Then add Soda along with Mustard and Curry Leaves and mix well. Now
steam in idli plates using the same procedure followed for normal idly making.

Green idly
Yield:10 idlies



Ingredients:
Raw rice- 2 cups
Rice flakes- 1 cup
Sour thick curd- 1 cup
Fresh grated coconut- cup
Green chilli- 10-12
Bengal gram dal- 1 tbsp


Method:
Soak rice in enough water for 2-3 hours. Soak rice flakes separately in Sour
Curd for 1 hours.
Grind both soaked rice and soaked rice flakes together using medium or
big jar at high speed for about 30 sec along with Coconut and Chillies to
coarse rawa consistency.
Sprinkle Pepper, Cumin, Bengal Gram Dal on top of the batter. Allow to
ferment overnight. Just before steaming add Ginger, Asafoetida, Soda and Pour
Hot Oil Over the Batter.
Mix well and steam in idly plates and serve hot with chutney.
Aval idli
Yield: 30 idlies
Whole black pepper- 2 tsp
Cumin seeds- 2 tsps
Ginger cuts- 2 tsps
Asafoetida- 2 pinches
Rock salt- 2 tsps
Cooking soda- tsp
Oil- 5 tbsp


Ingredients:
Raw rice- 1 cup
Par boiled rice- 1 cup
Dehusked black gram- cup
Bengal gram dal- 1 tbsp
Green chillies- 8

Method:


Rice paniyaram
Yield:40 paniyaram
Salt- 2 tsps
Fine cut coconut - 1 tbsp
Onion- cup
Coriander leaves- 1 tbsp
Cooking soda- tsp
Sour curd- cup
Soak dal separately for 1 hour and rice varieties together for 2 hours.
Grind dal using big or small jar first till smooth and frothy at high speed.
Grind rice with green chillies till coarse rawa consistency at high speed
for about 15-20 sec using big or medium jar.
Mix both the pastes with salt and allow fermenting overnight. Add
Coconut Pieces, soaked Bengal gram dal, Onion, Coriander; Curry Leaves
along with Curd and Soda to the fermented batter.
Mix well and pour in panniyaram pan. Allow to crisp, when done remove
and serve hot with chutneys.
Ingredients:
Bengal gram dal- 1 cup
Ginger-1 inch piece
Green chilli- 4
Turmeric powder- a pinch
Curd- 1 cup (sour and thick)
Salt- 1tsp (heaped)
Chat masala- 1/2 tsp
Coconut/coriander leaves - 1 tbsp (grated/chopped)
Method:
Make a paste of Ginger and Green Chilli in small jar using speed 4.
Soak Dal for two hours. Grind to coarse rawa consistency, with Salt, Curd,
Green Chilli Paste and Turmeric Powder using big or medium jar at high speed
for about 30 sec.
Keep in thin idli plate and steam. Cut into big pieces of Dhokla. Sprinkle
chat masala and coconuts/coriander.
Remove and serve with mint chutney.
This is an ideal food to control diabetes.
A Research shows that Bengal gram dal helps in the utilization of blood
sugar effectively thus causing a slow rise in blood sugar levels.

Dhokla
Yield:10 dhoklas



Ingredients:
Black gram dal- 1 cup
Raw rice- 2 cups
Boiled rice- 1 cup.
Fenugreek- cup
Salt- to taste

Method:
Clean and soak Dal and Fenugreek together for an hour.
Soak both the Rice together for about 4 hours.
Grind using big or medium jar using high speed for about 30sec for Rice.
Method of grinding is the same for Dal. Rice should be ground very finely.
Ferment overnight and make Dosa. Serve with Coconut Chutney.

Dosa
Yield:30 Dosas

Ingredients:
Raw rice- 2 cups
Salt- to taste
Coconut- 1 small

Method:
Wash and soak rice for 4 hours. Grind using big or medium jar to a very
smooth batter by grinding at high speed for 30 sec.
Remove 2 tbsp of this batter, add cup of water and boil till thick. Cool and
add to the remaining batter. Add salt and allow to ferment overnight.
Next day grate coconut. Fill half of the medium jar with coconut, add 1-
cup water and grind at speed 5 for 1 minute and extract I milk. To the residue
add 1-cup warm water and extract II milk by grinding at high speed for 1 min.
Use the extracted milk to thin down the batter. Heat a deep kadai, grease the
kadai with oil.
Pour batter through the sides by swirling so that the aapam is thin at the ends
and thick in the center.
Pour little oil in the sides to make it crisp.Cover and cook till done. Loosen
the edges and lift the aapam. Serve with potato stew.


Aapam
Yield:12 aapam
Ingredients:
Raw rice- 4 cups
Dehusked black gram- 1 cup
Salt- 2 tsps (heaped)
Milk- cup
Cooking soda- 3 pinches
Oil- enough to deep fry
Method:
Soak Rice and Dhal together for 3 hours.
Grind the soaked ingredients using big or medium jar to smooth paste at
high speed for 30 sec.
Add Salt, Milk and Cooking Soda. (Fermentation not required). Dilute to
dosa batter consistency with enough water.
Pour oil in small deep curved pan and heat as for that of gulab jamuns. Keep
in medium flame and pour with a small ladle like aapam. Turn over when it is
still white in color. Do not fry till crisp.
Drain excess oil by keeping on absorbent paper. Repeat the process till
batter is used. Size of the aapam can be 3 inch diameter. This can be served with
chutney.
Chettinad vellai appam
Yield:20 aapam
Ingredients:
Raw rice-2 cups
Bengal gram dal- cup
Dehusked black gram dal- cup
Grated fresh coconut- cup
Black pepper- tsp
Asafoetida- a pinch
Red chillies- 8
Salt- 2 tsps (heaped)
Oil for frying
Method:
Wash and soak the Rice for 1 hour. Soak dal an hour before grinding.
Grind rice and dal together with other ingredients using big or medium jar
coarsely at high speed for 30 sec.
Heat a heavy tawa and spread little batter-using ladle into a thick circular
adai.
Add a teaspoon of oil around and fry on both sides on medium flame. Garnish
with roasted onion on top. Serve hot with chutney.
Adai
Yield:25 adais
Ingredients:
Raw rice- cup
Par boiled rice- cup
Green gram dal- cup
Dehusked black gram- cup
Red gram dal- cup
Bengal gram dal- cup
Red chillies- 12
Asafoetida- as per taste
Salt-3tsps
Grated fresh coconut- cup
Curry leaves- few springs
Oil for frying.
Method:
Soak Rice and Dal together for 2 hours.
Grind using big or medium jar with Chillies, Salt, and Asafoetida till rawa
consistency at high speed for 30sec.
Mix grated Coconut and Curry Leaves. Spread Adai on hot tawa.
Pour oil in and round the adai and fry till crisp on both sides.





Kara adai
Yield:20 Kara adai
Ingredients:
Black gram dal- 1 cup
Salt- to taste
Pepper corns- tsp
Green chilli- 2 (finely chopped)
Chopped coconut pieces- 1 tbsp
Oil- to deep fry
Method:
Soak Dal in water for an hour. Drain water.
Grind using big or medium jar to a smooth paste at low speed for 30 sec
with salt adding just a tablespoon or two of water. (Grind by stopping the mixie
in between to scrape the paste down with spatula).
Add rest of the ingredients. Brush pieces of plantain leaf or plastic sheet with
water.
With moist hands, take a ball of batter and flatten slightly on banana leaf.
Make a hole in the center.
Deep fry in moderately hot oil till golden brown. Serve hot with Coconut
Chutney.

Medhu vada
Yield-15 vadas

Ingredients:
Bengal gram dal- 1 cup
Black gram dal- cup
Red chilli- 4
Onion (finely chopped)- 2
Coriander leaf- cup (finely chopped)
Curry leaves- few (finely chopped)
Salt- to taste
Oil-for deep- frying
Method:
Clean and soak Black Gram Dal with Red Chillies and Bengal Gram Dal
separately for 2 hours. Drain water from both.
Grind both using big or medium jar at high speed for 30 sec the Chillies
and Black Gram Dal to a smooth fine paste.
Grind one third of Bengal Gram Dal to the consistency of big rawa dal
without adding water just by inching 10-12 times in pulse mode.Keep aside 3
tablespoon of remaining Bengal Gram Dal and grind the rest using speed 4 till
it is broken into grits.
Combine ground dal with whole dal. Add rest of ingredients except oil and
mix well. Take small balls of this mixture, flatten slightly and deep fry in
moderate hot oil till golden brown in color.Serve hot.


Masala vada
Yield-20 vadas

Ingredients:
Eggs- 4
Chopped onion- 3 tbsp
Chopped green chillies- 1 tsp
Chopped coriander leaves- 1 tbsp
Salt and pepper- to taste
Oil- 2 tbsp

Method:

Fluffy omlette
Serves-2
Wash the small jar with soap water. Rinse well.
Dry completely. Put whipping blade to big jar.
Add Egg Whites and whip till frothy (use the pulse mode inch for 5-8 times).
Add the Egg Yolks one by one and whip. Add the rest of ingredients.
Pour oil on a hot omlette pan and cook the omlette.