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Cooking Time : 20 min.
Fermenting Time : 4 hours.
Preparation Time : 10 min.
Soaking Time : 2 hours.

Makes 8 dosas.

1 cup raw rice
1/3 cup split black gram (urad dal)
2 tablespoons cooked rice
2 tablespoons beaten rice (poha)
5 to 7 fenugreek seeds (methi)
salt to taste
oil for cooking
To serve
coconut chutney
1. Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice and cooked rice for at least 2 hours.
2. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.
3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
5. Repeat with the remaining batter.
6. Serve with coconut chutney and sambhar.
Handy tip(s) :
2. When the dosa is cooked, put some potato bhaji on it. Roll to form a cylindrical shape and serve hot.



Cooking Time : 45 minutes.
Fermenting Time : : Overnight.
Preparation Time : 15 minutes.
Soaking Time : : 2 to 3 hours.

Makes 30 idlis.

3 cups parboiled rice
1 cup split black gram (urad dal)
salt to taste
oil for greasing
To serve
1. Wash and soak the rice and urad dal in lukewarm water for 2 to 3 hours.
2. Drain, wash and grind to a smooth paste.
3. Cover and keep aside overnight to ferment.
4. Add tha salt and mix well.
5. Put spoonfuls of the batter into greased idli moulds and steam for 15 minutes.
Handy tip(s) :
1. Serve hot with a chutney of your choice or sambhar.



Cooking Time : 10 min.
Fermenting Time : 30 min.
Preparation Time : 15 min.

Makes 12 idlis.

1 cup broken vermicelli (135 grams)
1/2 cup semolina (rawa)
1 cup curds
1 tablespoon Eno's fruit salt
3 tablespoons oil
salt to taste
oil for greasing
For the tempering
1 tablespoon broken cashewnuts
2 teaspoons split black gram (urad dal)
1/2 teaspoon mustard seeds
4 green chillies, chopped
3 to 4 curry leaves
a pinch asafoetida (hing)
1 tablespoon oil
1. Roast the broken vermicelli in 1 1/2 tablespoons of oil till golden brown. Keep aside.
2. In the remaining 1 1//2 tablespoons of oil, roast the semolina till light brown. Keep aside.
3. Combine the vermicelli, semolina, curds, salt and 1 1/2 cups of water and keep aside for at least 30 minutes.
4. To prepare the tempering, fry the cashewnuts and the urad dal in oil till golden brown. Add the mustard seeds, green chillies, curry leaves and asafoetida and fry till the mustard seeds crackle. Pour into the idli batter.
5. Add the fruit salt and mix well. Immediately pour into greased idli moulds and steam for 10 minutes.
6. Serve hot with a chutney of your choice.


Cooking Time : 15 min.
Preparation Time : 10 min.

Makes 1 cup.

1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
1 tablespoon roasted split gram (daria dal), optional
salt to taste
For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon oil
1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
3. Refrigerate and use as required.



Cooking Time : 15 min.
Preparation Time : 20 min.

Serves 4 to 6.

For the sambhar
1 cup toovar dal (arhar)
1 tomato, chopped
1 onion, chopped
2 brinjals, cubed
1 drumstick, cut into 4 pieces
1 potato, peeled and cubed
1 tablespoon tamarind pulp (imli)
salt to taste
For the sambhar masala
6 to 8 red chillies
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds (methi)
1 tablespoon toovar dal (arhar)
1 tablespoon split Bengal gram (chana dal)
1 tablespoon split black gram (urad dal)
1 teaspoon turmeric powder (haldi)
1/2 teaspoon asafoetida (hing)
1 teaspoon oil
For the tempering
1 teaspoon mustard seeds
6 curry leaves
1/4 teaspoon asafoetida (hing)
2 tablespoons oil
1. For the sambhar masala
2. Heat the oil and roast all the ingredients for the sambhar masala in it.
3. Grind to a fine paste in a blender using a little water. Keep aside.
  How to proceed
1. Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.
2. Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
3. Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. Add this to the sambhar and simmer for 15 minutes.
4. Serve hot.


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