Bhonda
IngredientsUrad dhall 2 cupsPepper 1 t.spoonGreen chillies 2 Coconut 2 t.spoon finely choppedCurry leaves a
fewHing a small pinchSalt 3/4 t.spoonCooking Oil for frying
MethodSoak urad dhall in water for half an hour. Wet grind urad dhall,green chilles, and salt finely. Add
pepper, hing , coconut, and curry leaves to this. Make small balls and deep fry in oil.
311. Thukada
IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t.spoonHing a small pinchSalt 1 t.spoonButter 2
t.spoonCooking oil for frying
MethodMix maida, chilli powder, hing, salt, and butter with little water, and make a nice dough similar to
Chappati dough.Make small balls, and roll them similar to chappati/puri's andcut them into small
squares/dimonds. Deep fry these small squares in oil.
312. Idli
IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.spoon
MethodRnse and soak rice and urad dhall seperately in water for 2 hours. Grind the two seperately, and mix
them together with salt.Keep it overnight, before making idlis.
313. Kanjeepuram Idli
IngredientsPar boiled 3 cupsUrad dhall 1.5 cupsDry ginger powder 1 t.spoonPepper 1/2 t.spoonCumin seeds
1/2 t.spoonHing 1/4 t.spoon Curry leaves Cooking Oil 6 t.spoonsGhee 2 t.spoonsSalt 1.5 t.spoons
Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. Grind the above coarsley and add
hing and salt to this.Keep it overnight so that this will ferment.Fry pepper, cumin seeds, and curry leaves in oil
and ghee. Addthis to the flour. Add dried ginger powder and mix everythingtogether. Coat a flat vessal with
oil, and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker
weight.
314. Aval Dosai
IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1.5 t.spoonsCooking Oil for making dosas
MethodRinse and soak rice, aval and urad dhall in water for 1 hour.Wet grind the above with salt into a nice
batter. Keep at roomtemperature for 12 hours.Method to make Aval Dosai: Spread a big spoon full of the
above batter on a hot non-stick pan, and put 1 t.spoon of oil around it. Close the dosa with acover and let it
cook for a few minutes. Do not turn the dosa.Serve it hot with chutney.
315. Vella (Jaggery) Dosai
Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3
t.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t.spoons per dosai
MethodMelt jaggery in 2 cups of boiling water and let it cool.Mix wheat flour, rice flour, rava, maida,
cardamon, and coconut with the melted jaggery, and make a fine batter.Method to make Vella Dosai:(Similar
to making dosai's/Pan cakes)Spread a big spoon full of the above batter on a hot non-stick pan, and put 1
t.spoon of ghee around it. Let it cook on this side for a few minutes, and then turn over to the other side,
andput 1 t.spoon of ghee around it. Wait till the dosai turns brown.