Idli

1cup black gram / urad dal
3cup rice
Salt according to taste
½ tsp soda bi carb
1 tbsp ghee/oil

Recipe:
1- Wash & sock dal & rice over night or for 7 to 8 hour.
2- Graind it on next day, mix properly.
3- Add salt, set aside a fermete for 6 to 8 hours.
4- Put hot oil/Ghee, Soda bi carb and stir well.
5- Make small portions of mixture, steam in Idli steamer.
6-Serve hot with sambhar & chutney.

Dahi wada

Dahi wada

For the wadas
Udad dal (Black gram dal) 1 cup
Salt to taste

Method for Wadas

1. Soak the dal for 7-8 hours


2. Grind it to a smooth paste.


3. Add salt to taste.


4. Heat oil for deep frying in a kadahi and drop wada in heat oil and fry until the wadas are golden brown.


5. Drop the hot wads in a bowl of cold water and leave for about 10 minutes.


6. Take each wada out from water, squeeze the water out and set aside.

For the Dahi

Dahi 3 - bowl
curry leaves 7-8
Mustard seeds 1/4 tsp
Asafoetida pinch
Salt to taste
Sugar 4-5 tsps

Jeera powder 3 tsp

for making dahi

1. Blend the dahi with little water.


2. Add sugar, salt.


3. Make a tarka of mustard seeds, asafoetida and curry leaves and add to Dahi.


4. Keep the Dahi in refrigerator until it is chilled.

Serving the wadas

1. Keep the squeezed wadas in a deep Plate.

2. Pour the Dahi on the wadas such that all the wads are covered well by the Dahi. Sprinle red chiili powder, roasted jeera powder and black salt (sanchal).

3. Serve with sweet chutney.

Neer Dosa

Dosa rice 1 cup
Coconut ¾ cup
Salt

Recipe:

1. Soak rice overnight-or-8 hour.

2. Grind with salt and coconut.

3. Make the batter very thin by adding water. Keep aside for ½ hour

4. Prepare dosas on Non-stick tawa. These dosas have to be cooked from only one side.

5. Serve hot with Chutney & Sambhar.

Kanchipuram Idli

1 cup urad dal1 cup rice - uncooked¾ cup sour curds10 cashewnuts- cuted in to two parts3 green chillies, chopped ½ grated coconut1 tsp paste of ginger½ tbsp Whole black pepper 8 to 10 curry leaves2 tbsp ghee
Pinch of turmeric
1salt to tasteoil for greasing on idli mould

Recipe :
1. Wash and soak the urad dal and rice together for 7 hours.2. Grind the urad dal and rice to a smooth paste by adding enough water.3. Keep it to ferment in a warm place for 5 to 7 hours.4. Put the curds, cashew nuts, green chillies, coconut, ginger, black pepper, curry leaves, ghee, salt and turmeric and stir well.5. Spoon the batter into greased idli moulds and steam for at least 15 to 18 minutes.6.Repeat the same procedure for the remaining batter.
7. Serve hot Idli with sambhar & Chuteny
8. Your breakfast is ready now.