AVALAKKI DOSA (POHA DOSA)

INGREDIENTS :-

Rice - 1 cup
Avalakki/ poha - 1/2 cup
Urad dal - 1/4 cup
Fenugreek  seeds - 1/2 tsp
Curd - 1/2 cup
Oil 
Salt to taste.

METHOD :-

1. Wash and soak rice, urad dal and fenugreek seeds for 3-4 hours.
2. Mix avalakki and curd. Set aside for 1 hour.

3. Grind rice, urad dal and fenugreek seeds together with little water.
4. Grind avalakki and curd.
5. Mix both the grind paste and salt. The batter should be neither thick or thin.

6. Ferment overnight or for 7-8 hours.

Serve hot with chutney.

QUINOA APPA

INGREDIENTS :-

Quinoa - 1 cup
Idli rice - 
Fenugreek seeds - 1 tsp
Urad dal - 1/2 cup
Onion - 1/2 cup
Green chilli - 2
Ghee 
Salt to taste.

METHOD :-

1. Soak rice, quinoa, urad dal and fenugreek seeds separately for 6 hours.

2. Grind idli rice and fenugreek seeds with slightly coarse paste adding water as required.
3. Grind quinoa and urad dal.
4. Now mix all the ground batter and make sure everything is combined well.
5. Cover and set aside in warm place for 8 hours or till the batter ferments.
6. Take a small mixing add chopped onion , green chilli, salt and batter(use batter as much as you need, rest you can refrigerate without adding onion and chilli).

7. Heat appe pan, add ghee on each hole, with one tbsp batter.

Cover and cook on both sides.

Serve hot. 

RAGI IDLI

INGREDIENTS :-

Ragi / finger millet - 1 cup
Idli rice - 1 cup
Urad dal - 1/4 cup
Fenugreek seeds - 1 tsp
Salt to taste.

METHOD :-

1. Soak idli rice, urad dal and fenugreek seeds separately for 6 hours.

2. Drain and grind urad dal till you get a smooth and fluffy batter.
3. Drain and grind idli rice and fenugreek seeds with water.
4. Mix the above ground batter together and add ragi flour with water as required. Make sure there is no lumps and mix to a small batter.

5. Add salt before you keep the batter for fermentation.
6. Greese the idli moulds with oil. Pour the batter in a idli mould.

7. Before steaming idli, add 2-3 cups of water in the steamer. Bring the water to boil and then place the idli stand in the steamer.
8. Steam the ragi idli for 15- 20 minutes.

BRUSSEL SPROUTS PAKODA

INGREDIENTS :-

Brussel sprouts - 1 cup(6)
Gram flour/ Besan - 1 cup
Onion - 1/4 cup
Chilli powder - 1/2 tsp
Coriander powder - 1/4 tsp
Cashew - 8
Oil to deep fry
Salt to taste.

METHOD :-

1. Slice Brussels sprout and microwave for 2 minutes.

 

2. Mix besan, chilli powder, coriander powder, salt and crushed cashew.

 


3. Now mix brussel sprout and chopped onion.

4. Add water as needed. Using hand make lemon size balls.

5. Deep fry the pakoda.

Serve hot with chutney or ketchup.

SAJJIGE BAJIL

INGREDIENT FOR SAJJIGE :-


Semolina (rava) - 1 cup
Curry leaves - 6
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Green chillies - 2
Ginger - 1/2 tsp
Coconut - 1/4 cup
Sugar - 1 tsp
Hot water - 2 1/2 cup
Salt to taste
Oil - 3 tbsp


METHOD :-


1. Roast semolina on medium flame till it releases a nice aroma and keep aside.

2. Heat oil and mustard seeds, when it starts to splutter add urad dal, channa dal, cumin seeds, green chilli, grated coconut and curry leaves, fry for few seconds.

3. Heat 2 1/2 cups of water.
4. Add the roasted semolina and stir.

5. Add hot water and mix,cover and cook on medium flame for two minutes till all the water is dried up.

6. Now add grated coconut and take of the flame.

Serve with bajil.


INGREDIENT FOR BHAJIL :-


Beaten rice - 2 cup
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Coriander seeds - 2tsp
Cumin seeds - 1/4 tsp
Red chilli - 3
Curry leaves - 4
Turmeric powder - 1/4 tsp
Jaggery - 1/4 cup
salt to taste.
Grated coconut - 1/4 cup
Oil - 1 tsp


METHOD :-


1. Grind red chilli, coriander seeds, turmeric and cumin seeds.

2. In a mixing bowl add beaten rice, grated coconut, grated jaggery and pinch of salt. Mix and keep it aside.

3. Now add the ground masala and mix.

4. Heat oil add mustard seeds, when it starts to splutter add urad dal and curry leaves. Add it to the flattened mix and mash with hand till it blends.

serve with sajige.

BENNE DOSA

INGREDIENTS :-

Idli rice - 1 cup
Fenugreek seeds - 1/4 tsp
Urad dal - 1/4 cup
Puffed rice/ churumuri - 3/4 cup
Butter - 1/4 cup
Salt to taste.

METHOD :-

1. Soak urad dal, fenugreek seeds and idli rice seperately for 5-6 hours.

2. Grind half idli rice and fenugreek seeds with slightly coarse paste adding water as required.

3. Grind puffed rice with remaining idli rice.

4. Grind urad dal to smooth batter.
5. Now mix all of the ground batter and make sure everything is combined well.

6. Cover and rest in warm place for 8 hours till the batter ferments.

7. Heat pan and pour thick dosa. Now add butter and spread.

Serve hot with chutney.

IDLI WEDGES

INGREDIENTS :-

Leftover Idli - 4

Chaat masala - 1/2 tsp

Chilli powder - pinch

Oil for deep fry.

METHOD :-

1. Cut leftover idli into wedges.

2. Sprinkle chaat masala and chilli powder.

3. Heat oil in a pan and deep fry the idli wedges.

Serve hot with chutney or ketchup.

AVALAKKI IDLI

INGREDIENTS :-

Rice - 2 cup
Avalakki/ poha - 1 cup
Urad dal - 1/2 cup
Fenugreek  seeds - 1 tsp
Curd - 1 cup
Oil 
Salt to taste.

METHOD :-

1. Wash and soak rice, urad dal and fenugreek seeds for 5 hours separately.
2. Mix avalakki and curd. Set aside for 1 hour.

3. Grind rice and fenugreek seeds together with very little water.
4. Grind urad dal.
5. Grind avalakki and curd.
6. Mix all the grind paste and salt. The batter should be thick(idli consistency).

6. Ferment overnight or for 7-8 hours.