Steamed cake made with rice and lentil fermented batter.

INGREDIENTS :

Kavuni Rice – 3 cup.

Idly Rice – 1 cup.

Urid Dal – 1 cup.

Fenugreek Seeds – 1 TSP.

Sigappu Kavuni Aval – ½ Cup.

METHOD OF COOKING:

1. Soak Sigappu Kavuni, Idly rice and Fenugreek seeds for 6 hrs.
2. Soak Urid Dal for 2 hrs.
3. Separately soak Sigappu Kavuni Aval for ½ hour.
4. After 2 hrs., grind urid dal separately.
5. After 6 hrs. grind the soaked Sigappu Kavuni, idly rice and fenugreek seeds.
6. Mix both the batter and add salt and allow to ferment for 8 – 9 hrs.
7. Make idlis after 9 hrs.
8. Same batter may be used for Dosa also.

An Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice.

INGREDIENTS :

Poongar rice – 1 Cup.

Idly rice – 1 cup.

Urid dal – ½ cup.

Thoor dal – ¼ cup.

Red Chilis.

Curry leaves.

Turmeric powder.

Vegetable – Cabbage/Carrot/beans/onion.

METHOD OF COOKING :

1. Soak Poongar/Idly rice/Urid dal for 4 hrs.
2. Grind it with red chilis.
3. Add salt & Turmeric to the batter & keep it for 2 to 3 hrs.
4. In a Pan add little oil and fry cabbage/carrot/beans/onion & coriander.
5. Add to the batter and make Paniyaram.

Masala upma is a famous south Indian breakfast recipe made from semolina with other spices.

INCREDIENTS:

Masala samba Aval - 1 Cup.

Jeera.

Mustard seeds.

Salt.

Asafetida.

Vegetables -Tomatoes/Onion/Peas/Sweet corn.

Coriander leaves.

Turmeric powder.

Chili powder.

METHOD OF COOKING:

1. Wash the aval and soak it with little water and salt for 10 mts.
2. In a Pan add oil fry mustard seeds jeera curry leaves asafetida onion tomatoes peas and sweet corn. Fry till the tomatoes are mashed.
3. Add salt chili powder turmeric powder and fry for 5 mts.
4. Add the soaked aval nicely and stir it.
5. Decorate with coriander leaves and serve.

INGREDIENTS :

Karuppu Kavuni Aval– 1 cup.

METHOD OF COOKING :

1. Grind Aval coarsely.
2. Heat the Pan add little oil, mustard seeds, urid dal, chana dal, green chilis, curry leaves and coconut.
3. Fry for 2 mts.
4. Add 1 ½ cup of water and salt to taste.
5. When the water starts boiling add grinded aval and cook it for 5 mts.
6. Once the mix is ready, make Kuzhakkattai and keep it in Idly cooker and steam it for 15 mts.
7. Serve with chutney.

Healthy Iluppai Poo Rice Aval Appam for breakfast.

INGREDIENTS :

Iluppai Poo Rice 2 cups.

Iluppai poo Aval - 1 cup.

Methi Seeds - 1 TSP.

Oil.

METHOD OF COOKING :

1.Soak Iluppai Poo Rice, Aval and Methi seeds in buttermilk overnight or  for 8 hrs.

2.Grind it to a smooth paste.

3.Add salt to it.

4.Allow it to ferment for 8 hrs.

5.In a Kadai, pour the batter and make Appam in circular shape. Sprinkle little oil on the sides.

6.Aappam will be ready and serve it  with stew.

Fluffy Fluffy Sponge Dosa for Breakfast or Dinner.

INGREDIENTS : 

Poongar Rice 1 cup.

Poongar Aval - 1/2 cup.

Urad Dal - 2 TSP.

Fenugreek Seeds - 1 TSP.

Oil.

METHOD OF COOKING :

1.Soak Poongar Rice + Urad Dal + Fenugreek Seeds for 6 hrs.

2.Soak Aval for 1 hour.

3.Grind all the soaked ingredients to a smooth batter.

4.Add salt to it.

5.Allow it to ferment overnight or 8 hrs.

6.Please note to make Sponge Dosa,

7.The batter should be slightly watery in pouring consistency.

8.Take pan and pour the batter and sprinke oil on the sides, cover it and cook for 3 to 4 minutes.

Healthy organic vegetable dosa.

INGREDIENTS :

Thooya Malli Rice - 1 Cup.

Fenugreek Seeds -  Half TSP.

Cucumber -  1 no.

Coconut - 1 cup grated.

Green chillis - 4 or 5.

Ginger - 1 inch.

Oil.

METHOD OF COOKING :

1.Soak Thooya Malli Rice and Fenugreek Seeds for 3 hrs.

2.Grind cucumber, green chilis, ginger, coconut to a paste.

3.Separately Grind TooyaMalli Rice and Fenugreek seeds and in between mix the cucumber and     coconut paste and grind further to a smooth batter.

4.Add salt to it.

5.Add water to make the batter thin.

6.Pour the batter on the pan to make cucumber dosa.

Healthy and delicious Aval Pongal for Breakfast.

INGREDIENTS :

Iluppai Poo Samba Aval - 1 cup ( 200 gms)

Moong dal - yellow - 1/4 cup (50 gms)

Pepper, cumin seeds, ginger, cashews, curry leaves, ghee water

METHOD OF COOKING :

1.Soak Aval in 1/2 cup of water for 15 mts.

2.Cook moong dal with 1 cup water in a pan.

3.Once the dal is cooked, add soaked aval to it and cook for 5 mts.

4.Add salt and ghee to it.

For Tempering - In a small pan add ghee pepper cumin seeds ginger curry leaves cashew and asafotida powder and fry for 1 minute and Add to pongal.

5.Stir it nicely to serve Aval Pongal.

6.Side dish - Chidambaram brinjal Gothshu.

Healthy evening snack for children.

INGREDIENTS :

Kattuyanam Aval - 1 cup.

Boiled potato - 1.

onion - 1 no.

Vegetables - Beans, carrot, peas - 1 cup together.

Red chilli powder, turmeric powder, garam masala, chat masala, corriander leaves, pudina leaves.

Salt.

Oil for frying.

METHOD OF COOKING :

1.Mash the boiled potato.

2.Grind the Aval to a coarse powder-- Aval mixture.

3.Mix it well in a bowl.

4.In a kadai, add little oil and fry onion to golden brown colour.

5.Add cut vegetables and saute for 5 mts. 

6.Add chili powder, turmeric powder garam masala chat masala corriander leaves pudina.

7.Add the above to the Aval mixure along with mashed potato.

8.Mix it well.

9.Take small ball of the mixure and flatten it and fry in oil to make cutlet.

Mallipoo Millet Idli traditional breakfast.

INGREDIENTS :

Thinai - 4 cups.

Urad Dal- 1 cup.

Fenugreek seeds - 1 TSP.

Any traditional rice aval - 1/2 cup.

METHOD OF COOKING :

1.Soak Thinai for 4 hrs separately.

2.Soak urad dal and fenugreek seeds for 4 hrs separately.

3.Soak aval for 1 hour before grinding separately.

4.Grind the urad dal to a batter.

5.Grind Thinai along with Aval to a battermix both the batter and add salt and ferment for 8 hrs.

6.Make idlis and serve with sambar and pudina chutney.