316. Rava Dosai
IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1
t.spoonCumin seeds 1 t.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry
leaves finely choppedCilantro finely choppedSalt 1.5 t.spoonsCooking Oil 1-2 t.spoon per dosai
MethodMix rava, maida, and rice flour in water to make slightly watery batter.Add all the other ingredients
except oil, to the above batter.Keep this batter in room temperature for atleast 20 minutes before making
dosas.
317. Ordinary Adai
IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t.spoonsCream of Rice
1.5 cupsRed chillies 8Green chillies 4Hing 1/4 t.spoonSalt 1.5 t.spoonCooking oil for making addai
Method Rinse and soak thuvar dhall, channa dhall, urad dhall, moong dhall, and cream of rice together in 6
cups of water.Grind the above coarsely with salt, hing and red chillies.Method to make Addai: (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 oil 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 oil around it. Wait till the addai turns brown.Serve it hot with any chutney, or with some jaggery.
318. Thaval Adai
IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds
1/2 t.spoonPepper 1/2 t.spoonHing a small pinchSalt 1 t.spoonCurry leavesOil 2 t.spoonsGhee 2 t.spoons
MethodRinse and soak rice, channa dhall, thuvar dhall, and urad dhallin water for 1 hour. Wet grind the above
coarsley with redchillies and salt.Heat oil and ghee in a pan, and add cumin seeds, pepper, hing, and curry
leaves, and mix it with the batter.Make them similar to addai's.
319. Peseret
IngredientsWhole Moong dhall 2 cupsRice 4 t.spoonsOnions 3 finely choppedGreen chillies 6 finely
choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t.spoonCilantro 1 bunch finely choppedSalt 1.5
t.spoonsCooking Oil for making peseret
MethodRinse and soak whole moong dhall and rice in water for 4 hours.Grind the above with green chilles,
red chillies, ginger, cumin seeds, salt and little onion.Fry the remaining onions in oil and keep them
aside.Make the peserat like dosas, and put a spoon full of onions onthe dosa and fold the dosa before serving.
Serve with corrianderchutney or onion chutney.
320. Tamarind Uppma
IngredientsCream of rice 2 cupsTamarind paste 1 t.spoonMustard 1/4 t.spoonUrad dhall 1 t.spoonChanna
dhall 1 t.spoonMethi 1/2 t.spoonHing a small pinchRed chillies 6Turmeric 1/4 t.spoonCurry leavesCooking
Oil 4 t.spoonsSalt 1 t.spoon
MethodDry roast methi, and grind it into a powder and keep it aside.Fry mustard, urad dhall, channa dhall,
hing, red chillies, andcurry leaves in oil. Add 6 cups of water to the above and let it cook for sometime, and
now add turmeric, salt and tamarind paste, and let it cook for sometime. Now add cream of rice and keep
stiring until cream of rice gets cooked. Finally add the ground methi powder.
321. Moor Kali
IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t.spoonMustard 1/4
t.spoonGreen Chilles 6-8Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional