1.

Mysore Masala Dosa For Dosa batter: 1/2 cup Urad dal 1/2 cup Tuvar (arhar) dal 1/2 cup Chana dal 4 cups Rice Salt to taste For the Masala: 3 cups boiled and slightly mashed Potatoes 2 cups chopped Onions 1/2 cup Boiled Peas 3-4 finely chopped Green Chillies 1/4 inch piece of Ginger (finely minced)

2 cloves of Garlic (crushed finely) 3 tbsp. Olive Oil 1 tsp. Mustard seeds 1 pinch Asafoetida 4-5 Curry Leaves Salt to taste 1 tsp. Turmeric powder 1 tsp. Cumin powder Chopped Coriander 1/2 cup grated fresh Coconut For the Chutney: 2 cups fresh grated Coconut 3/4 cup chopped Green Chillies 1 cup roasted Bengal Gram (daalia) 8-10 Curry Leaves Lemon Juice Salt to taste Method: For the Dosa Mix: Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in a blender adding enough water to make a smooth mixture. Follow the same for the rice. Mix in the salt and set aside the mixture in a warm place. Allow to rise for 16-18 hrs. For the Masala:

Heat the oil and add mustard seeds. Allow the mustard seeds to pop and add the curry leaves and asafoetida. Add the onions and fry until clear.

Stir in the ginger, garlic and green chillies. Add the potatoes, peas and the rest of the ingredients and stir well. For the Chutney: Grind the coconut, chillies, curry leaves and daalia in a blender. Add enough water to form a smooth consistency. Mix in the lemon juice and salt. Making the Dosa: Heat a griddle/non stick pan. Use a ladle to pour the mixture onto the pan and spread out to form a thin round pancake. Cook for two minutes. Spread butter evenly over the layer. Flip over and repeat the same. Spread a layer of the chutney. Top with the masala and fold into an envelope. Remove from pan and serve hot with coconut chutney and sambhAR.(Taken from a resturant book recipes)

2.SPRING DOSA Cabbage 1/4kg BellPepper 1 Tomatoes 3 small Green chilies 3 Grated coconut 1/2cup Red chili powder 2tsp salt oil

Butter. Method:Chop green chillies finely. Chop cabbage, bell pepper, Make tomatoes into pulp. Heat oil in a pot and add cabbage, and bell pepper. stircook for 5 minutes. Mix tomato pulp, green chilies, grated coconut, red chili powder and salt. Mix well and stir for 2 minutes and remove. Make plain dosa and spread the vegetable in the center and roll the dosa and serve warm. Masala Dosa Raw boiled rice 11/2cup Husked blackgram 1/2cup cooked rice 1 1/2tbsp pressed rice (poha) tbsp Fenugreek seeds 1/2tsp salt Method: Wash the dal, raw rice and methi seeds. Soak them in water along with poha and cooked rice for at least an hour.Grind to a smooth paste. Cover and keep aside for at least five hours. Add salt to taste and mix well.

This batter can be used as basic batter for preparing masala dosa, sada dosa, onion uttappam, Mysore masala dosa, spring dosa, etc. The batter is enough to make about four to six dosas. Use a stainless steel cup to pour the dosa batter onto the tawa. Dosa Filling onions1/4kg green chillies 6 choppedcoriander leaves potatoes 3-4 ghee 4 1/2 tbsp mustard seeds 1/2tsp curry leaves Turmeric powder salt to taste grated coconut juice of 1 lemon 1 tspmustard seeds Method: For masala curry: Chop the onions, green chillies and coriander leaves fine. Boil, peel and mash the potatoes. Heat ghee and season with mustard seeds. When they splutter, add curry leaves and chopped green chillies. Add the chopped onions and fry till golden brown. Add the mashed potatoes, turmeric powder and salt.

Stir well. Remove from heat and sprinkle lime juice over. Mix well. For masala dosa: Heat a dosa pan, Grease it with a little ghee. Pour dosa batter over dosa pan in a circular shape. Put one tbsp. ghee over the dosa. Place prepared masala curry over the dosa and spread well. Cook till done. Gently fold the dosa over into a cylindrical shape. Serve with sambhar and chutney. 2.Moongdal dosa(pesarattu):-

Need wholegreen moong dal-1cup, ginger-2, greenchilli-4, salt, garlic- 3flakes, 1 cup-water (just add if necessary) Soak dal overnight. THIS SHOULD BE USED IMMEDIETLY AFTER GRINDING;IT CAN NOT STAY MORE THAN ! DAY (THE REMAINING BATTER SHOULD BE SPARED IN THE FRIDGE). Grind dal nicely along with above ingredients. The batter should be thicker than normal dosa. Heat the nonstick pan take 1 laddle batter & spread immedietly to a thin dosa ( as much thin as you can). Do not pour oil first, use oil after spreading dosa it needs more oil than normal dosas. Serve hot with coconut chutney. Roast only one side. After spreading dosa on TAWA (PAN) place 2 tbsp of finely chopped onions (red will be very tasty), chopped green chillies, ginger bits & coriander bits. It is highly nutritious&fiber rich food,even you can use it as a side dish with plain warm rice.

DOSA-2

Rice flour 11/2cups Allpurpose flour 11/2cups plain yoghurt 2tbsp ghee, melted 1tbsp Method

Mix the rice flour with the flour. Add yoghurt, ghee and enough water to make a thick batter. Cover and keep aside for 8 hours / overnight, at room temperature to get fermentation. Make dosas as normal way.

filled dosa

30 g ghee 1/4 teaspoon mustard seeds 1 medium onion, finely chopped 250 g potatoes, boiled, cooled, peeled and diced 1/4 teaspoon turmeric

1/4 teaspoon chilli powder

Method

Heat the ghee and fry the mustard seeds

for 1 minute. Add the onion and saute until tender. Add potatoes, turmeric and chilli, saute for 2 minutes or until dry. Put a spoonful of this mixture in each dosa, roll up like a pancake and serve.

Coconut Chutney

Desiccated coconut/Fresh grated coconut 1cup fresh ginger fresh chillies 5 chopped crushed garlicfresh lemon juice

Method

Blend everything(except lemon) to a thick paste,add lemon juice finally..

MOONGDAL&URADDAL DOSA(GREENGRAM&BLACKGRAM) Blackgram(Urad Dhal) Moong dhal (greengram) Salt Oil 1 Cup 1 Cup

Soak both lentils separately.

Grind them together to a smooth batter. Add about 2tsp salt. No need of fermentation. These can be made with fresh batter. Make thick dosas and pour oil around(1tsp),flip it and roast it to golden. Serve with coconut chutney! Suggestion:-Chop greenchillies,onion(red will be fine),fresh coriander,ginger into tiny bits. Saute in 1tsp oil for 1 minute. Sprinkle & press lightly over dosa when you spread the batter.

3.SEMOLINA(Rawa) dosa:It is a combination of 1cup-semolina , 2 cups rice flour, 1cup-Plain flour, salt. Cuminseeds Chop green chillies, ginger, 1-onion, 6cashewnuts & coconut bits, coriander leaves, cumminseeds. ! cup-sour curd (yoghurt) , 2cupswater (can be added little more if needed). Mix all of them to a fine batter & whip briskly. Allow to stay for atleast 1 hour. Heat pan & just sweep with little oil using with a piece of cloth or kitchen paper. Now spread dosa very very thin, pour oil around it. sprinkle with onion if you need more. Roast till it gets crispy brown on ONLY one side & serve hot. If you need with more quantity with rawa do like this.. Semolina 2 cups Rice flour 1cups salt to taste Plain flour 1cup Besan(gram flour) 2tsp

Cumin seeds ginger crush Fresh coriander Yoghurt 2 cups water 1 cups Oil/ghee/butter Method:-Mix everything to a dosa consistancy.Keep it overnight or 34 hours. Whip the batter to get fluffy.It should be little thin batter. Add one pinch baking soda. Make dosa as much as thin you can.(spread from upside,not like paper dosa).Spread 2tsp ghee around it. Dosa should get holes.Spread if you desire green chilli chopping &onion,fresh chopped coriander. Roast only one side with lid,fold it &serve with coconut chutney or sambar!! 4.Mysore masala dosa:- Same batter as normal dosa, but adding extra with little channa dal&1tbsp semolina. 5.Onion dosa;- Same ingredients as masala dosa, but only topping is chopped onion & green chilli, ginger. Serve hot with coconut chutney. 6.Instant dosa:1cup-plain flour 2cups-riceflour, 1tsp, besan (optional), salt to taste, chopped green chilli, 1smallonion (chopped). curry leaves- cup, 1cup-sour curd (yoghurt) Method:Mix everything above to a fine batter. Allow to stay for few minutes. Brush the hot pan & pour 1 laddle of batter, spread it little thicker than masala dosa, pour oil around And roast it both sides & serve with any pickle.

7.Vegetable dosa.:It is a mixture of all vegetables topping over dosa (plain-urad dal). Cabbage (chopped), onion, greenchilli, ginger, greted carrot, coriander, boiled & chopped potato & little salt, curry masala. 8.Poha dosa(atukula dosa): Called as "poha",flatten rice","riceflakes" etc.. It is a mixture of riceflakes & little wheat flour (vetemjol). Soak 1cup. rice flakes for 1 hour, grind along with wheat flour (1tbsp), salt to a fine batter. Make dosas immedietely little thicker than normal dosa and roast it both sides. If you need spicy add chilli & onion chopped bits. No need of any chutney. 9.Maize dosa:Jonnapindi(javar ki atta):1 cup, cup-wheat flour, 1tbsp - rice flour, salt Make a batter with above 3 flours. Whip as much as you can. Make them litter thicker than masala dosa. Add chillies & onion, cummin for taste. Roast them both sides adding with oil around dosa.

It is a batter of normaldosa (1:3 blackgram (no peel-uraddal) and rice) & should be tasted sour (if you grind the batter today, for utappamday-after tomorrow will be good to make). Add chopped onion, chopped green chilli, ginger bits & coriander leaves, separately. -NOT DIRECTLY TO THE BATTER. Pour dosa batter first, then spread all chopped things over it, press with the laddle & pour oil around dosa. After 2 minutes, turn it softly to the other side & roast it for 1 more minute & serve with fresh coconut chutney.

Spinach dosa
Bengalgram flour 1cup chapathi flour 1cup(wheat) Finely chopped spinach 1cup chopped oninon 2 chopped green chillies 4 Salt Oil/ghee for cooking Method:Add all the above and salt and water to make it into a dosa batter consistency. Prepare dosa immediately. Serve hot for good taste. Serve this dosa with butter, idli podi /hot chutney.

Hot Chutney for this dosa ------------------------These small onions are called as peal onions,very tasty for this chutney. Small onions (pearl onions) 8 garlic cloves 6 chillies 4-5 Tamarind pulp marble sized Salt Mehtod:-

Fry onions, garlic and red chillies. Blend them along with water(tbsp). Make tempering and add to this ground paste. Boil till the moisture is disapperes. Can be stored for 1 week.

11-paper dosa;-1

It is a mixture of urad dal (blackgram without peel) 1cup, 3cups of rice. Soak them separately for 5 hours & grind them separately. Soak 1 tsp methi seeds (fenurgeek) in urad dal. Finally mix together & grind 3 to 4 rounds to a smooth batter. Add salt & keep the lid let it ferment for 10 12 hours. Make dosa very thin with starting from the centre (as thin as

possible). We get very crispy. Serve with sambhar or coconut chutney.

ALLPURPOSE flour DOSA Grated Coconut Green Chillies Ginger Salt Oil / Ghee Mustard Seeds Curry Leaves Maida Method:Grind to a coarse mixture coconut, green chillies, Ginger, Salt, and required water. Add allpurpose flour to this mixture. Add needed water to make dosa batter without any granules. Season it with oil, Mustard seeds and curry leaves. Make dosa golden crispy using oil/ghee on both sides. 12.Dibbarotte:- (Thick dosa) It is a combination of idli rawa and urad dal (blackgram). Take 1 cup of uraddal (white), 2cups of idli rawa or if you can not get that, mix ground rice (you can get in indien stores) & salt. Grind soaked urad dal ( atleast for 3 hours) & add rice rawa and grind two more rounds. Mix salt and cummin. Let it stay for 3 to 4 hours under the lid. Pour 1 tbsp oil &Then pour dibbarotta very thick dosa (looks like idli). Allow it to cook & roast on the pan on a low flame. Turn to the other side after done. Let it get golden crispy brown. 1 Cup 5 small bit

1 tsp Twig 21/2 Cups

Eat immedietly with mango pickle. 13.Besan dosa:It is a combination of gramflour & a little rice flour, salt & cummin seeds. Make it immedietly. You can get very thin dosas like omlett. If you want with veg dosa(little fantasy). 14.Adai(dosai with 4 lentils):It is a combination of 4 lentils and rice. 1 cup-urad dal, 1cup-channadal, cup moongdal (pesarapappu), 1 tbsp - tour dal (kandipappu). 2 tsp rice (corn) salt, green chilli - 3, ginger-2, curry leaves, coriander, red chilli-2, coconut (fresh) -1cup (grated -optional). Method:Soak all lentils & rice. Grind them all together to a fine batter (thick). Add ginger. Red & green chillies & coconut to the batter and grind them to a fine mixture. See the batter consistansy (it should be like dibbarotte..thick batter). Smear the nonstick pan and Spread one big spoon batter, pour oil around the ADAI. Let it cook (roast) a low flame till it gets Golden brown. Roast it both sides & pour oil on the other side also. Serve with thick curds. 15.corn dosa (butta):It will be tasty with fresh seeds.

Deseed from the corns (2 in no.) & grind it to a fine paste along with 2 green chillies. (no need of adding water,) Add salt later. Chop 1 onion finely & add to the batter. Spread dosa from the centre & pour oil around dosa. Let it roast on a low heat. Turn the other side after done & roast it & serve hot. IF YOU CANOT SPREAD DOSA:::ADD ATBSP OF GRAM FLOUR TO IT!. 16.Atta dosa(godhuma pindi) : It is a combination of atta (chapathi flour) 1cup and 1 cup of rice flour salt, chillipowder and cummin seeds, curry leaves. Mix batter well & roast dosa and eat immediatly.

COCONUT DOSA Rice 1cup Urad dal(blackgram) 1/3 cup Coconut milk 2cups Salt to taste Poha(riceflakes) 1tbsp Oil/ghee For roasting Method:Soak seperately Uraddal,rice with poha. Add coconutmilk and grind them to thick smooth paste. Add salt and poha and add water if required. Keep aside for 4-5 hours. Make dosas and serve hot with coconut chutney!

BLACKGRAM & SEMOLINA DOSAS Split blackgram 1 Cup

Semolina Asafoetida Water Salt Oil

2 Cups 2tbsp

Method: Soak Blackgram for about 3 -4 hrs and grind to a fine smooth batter. Add semolina, salt and Asafoetida water. Mix Properly. Place batter for fermentation for about6-7hours, then add Rawa when making dosas. Heat the pan and pour a ladle full of batter. Spread it evenly.Pour 1tsp oil around dosa,wait till it gets golden crispy brown. These are not like normal thin dosas, roast them both sides. Serve hot with coconut chutney or ginger chutney.

BLACKGRAM & ALLPURPOSE DOSA Blackgram(urad dal) 1cup(soak for 4 hours) Allpurpose flour 21/2 cups(sieved) Salt Oil/ghee/butter for roasting(cooking) Method:-Soak blackgram for 4 nours,drain & grind to smooth batter. Allow to ferment for 8 hours Or allow tostay it overnight. Mix the flour &salt to gether without any lumps. These are thin dosas and make the batter fluffy(whisk) and roast them both sides using ghee/butter/oil. Serve with tomato chutney or coconut chutney!

PAPER DOSA-2

Rice Green Gram Blackgram Allpurp[ose flour Riceflour Salt Oil/butter/ghee

500gms 125gms 125gms Cup Cup

Mehtod:soak two dals for 3 hours along with rice. Grind them together to a fine,smooth batter. Let it ferment for overnight. In another bowl mix allpurpose flour, rice flour and water and keep aside., The next day mix the two batters add salt ,mix water if required to make a smooth dosa batter. Using ghee/oil make very thin dosas ,(spread from the middle),roast on one side and fold it,serve it with sambar,coconut chutney!! POLO DOSA

Grated dry coconut 50gms poppy seeds 3tbsp cashew nut pieces 2tb sp Raisin powdered sugar 3 tbsp. Almond granules 1tsp

pistachio granules tsp cardamom powder. Method Mix all the ingredients. Make plain dosa and spread the masala over it and fold it and serve Mysore Masala Dosa

For Dosa Mix: 1/2 cup blackgram 1/2 cup Tuvar (arhar) dal 1/2 cup bengalgram 4 cups Rice Salt to taste For the Masala: 3 cups boiled and slightly mashed Potatoes 2 cups chopped Onions 1/2 cup Boiled Peas 3-4 finely chopped Green Chillies 1/4 inch piece of Ginger (finely minced) 2 cloves of Garlic (crushed finely) 3 tbsp. Olive Oil 1 tsp. Mustard seeds 1 pinch Asafoetida 4-5 Curry Leaves Salt to taste 1 tsp. Turmeric powder 1 tsp. Cumin powder Chopped Coriander

1/2 cup grated fresh Coconut For the Chutney: 2 cups fresh grated Coconut 3/4 cup chopped Green Chillies 1 cup roasted Bengal Gram (daalia) 8-10 Curry Leaves Lemon Juice Salt to taste Method: For the Dosa Mix: Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in a blender adding enough water to make a smooth mixture. Follow the same for the rice. Mix in the salt and set aside the mixture in a warm place. Allow to rise for 16-18 hrs. For the Masala:

Heat the oil and add mustard seeds. Allow the mustard seeds to pop and add the curry leaves and asafoetida. Add the onions and fry until clear. Stir in the ginger, garlic and green chillies. Add the potatoes, peas and the rest of the ingredients and stir well. For the Chutney: Grind the coconut, chillies, curry leaves and in a blender. Add enough water to form a smooth consistency. Mix in the lemon juice and salt. Method:Heat a griddle/non stick pan.

Use a ladle to pour the mixture onto the pan and spread out to form a thin round pancake. Cook for two minutes. Spread butter evenly over the layer. Flip over and repeat the same. Spread a layer of the chutney. Top with the masala and fold into an envelope. Remove from pan and serve hot with coconut chutney and sambhar.

MANCHURIA DOSA For dosa batter:Parboiled raw rice 1/4 kg Black(husked)gram 75gms Salt Bengalgram 25gms Methiseeds 1/4tbsp For manchuriacurry:Carrot 1/4kg Onionrings(ullikadalu) 75gms Garlic 6pods Salt Ginger 1cm Soyasauce 1tsp Chilli sauce tsp Greenchilli 6 Ajinamoto little Oil 1/4 cup Cornflour tsp Method:Soak all lentils,rice,fenugreekseeds(methi)for 3-4 hours. Grind them to a fine batter(as dosa consistancy). Keep a side for fermentation. Meanwhile make manchuria curry. Chopthe vegetables and boil them,drain. Heat oil in askillet,add garlic,ginger&chilli bits.add

cooked veggies,stir them for 1 minute. Add soya,chillisauce,ajinamoto. Add one(1)cup water and boil. Mix tsp water & cornflour to the boiling mixture. When it thickens,add cilantro leaves,onion rings, Allowto cook untilit gives fine flavour. Now make dosas to golden brown and serve hot with manchuria curry: VEGETARIAN PIZZA WITH COTTAGE CHEESE &rucola salad Instant pizza packet for 4 pizzas Tomato sauce ( Readymade)8-12 tbsp Onion 1 Mushrooms 8 yellow capsicum 1 Pizza cheese 200gms Ruco salad 1 packet Cottage cheese 500gms Black olive fruits 8 Method:-Start the oven.at 250c Mix the pizza dough. Press the pizzas directly on the baking sheet(paper). Spread out the tomato sauce over them. Peel & cut the onion slices,place them around pizzas. Deseed capsicum and make slices,and spread evenly on pizzas.

Sprinkle the grated cheese properly.. Bake in the middle row for 10 minutes. Spread ruco salad 6cottage cheese and serve. VERMICELLI/SEMIYA UTHAPPAM Semiya/vermicelli 1/2 cup Riceflour Chopped onion Yoghurt Salt Finely chopped greenchilli Marinate semiya/vermicelli for 2-2 hours in the yoghurt & mix all other chopped ingredients and salt. Add rice flour and make a fine batter. Heat griddle and pour as uthappam,if you need more onion,chilli bits(cut extra)spread over and lightly press with slotted spoon,pour tsp oil/ghee around,cover with a lid and cook until golden on low flame. Roast on the other side and serve with coconut chutney. RAWA MASALA DOSA(SEMOLINA) 1cup= 100gms is my measurement. Semolina Icup 1 cup

1 cup

3-4(as per taste)

Rice flour Plain flour Yoghurt Salt Blackpepper Cumin seeds Water Saltto taste

1cup cup cup

crushedtsp 1tsp 2 or(may belittlemore)

Oil/Ghee/butter for rosting(cookin)dosa For curry masala:Potatoes Oil salt Crushedginger&garlic Curryleaves Greenchillies Turmeric Onions Tomato Mustards 1tsp 1twig chopped(5) pinch 2chopfinely finely chopped 1 tsp 1/4kg 1-2tbsp

Chopped fresh coriander Curry masala Method for batter:1tsp

cup

Sieve rice&flour ,mix together alongwith semolina(suji). Add crushed pepper,salt,cumin. Add 2cups water+yoghurt to it without any lumps. Allowto stay aside for 30-45 minutes. Meanwhile make preparation for masala. Masala:-Boil potatoes,peel and slightly mash them. Heat oil,add mustards,assoon astheysplutterd add onion,curryleaves.once onion turns glazy add tomato,ginger crush,chopped green chillies,salt & turmeric.Simmer,with a lid. cook for a while. Add curry masala.Stir and wait until it leaves fineflavour. Add mashed potatoes,mix well. Check the seasoning andadd littleoil if needs. Stir and remove.Nowmasala is ready. Batter;.-Check the batter and if needs, add some more water. The batter should be thinner than normal (uraddal)dosa! Heat the griddle (tawa),pour 1 tsp ghee/butter/oil, Pour (from the ends of the griddle to the center)

clockwise,without spreading with ladle,the dosa comes with holes(that means the batter is ready for dosa), pour tsp ghee/oil/butter around it. Place tbsp of prepared masala in the center, cover with a tight lid.Let it cook for 1minute. Check dosagets golden brown (down side), sprinkle chopped corianderover and fold it into traiangle or roll as a mat,servehot with fresh coconutchutney ,sambar or ginger chutney or onion chutney \\\ Chutneys for Dosas, Idlis and vadas etc.. GINGER CHUTNEY-1 Ginger bits Reddry chillies Greenchillies salt Tamarindpulp(squeezed) Jaggery/sugar 2tsp tsp 2tsp 1tsp 2-3 2-3

poppedchenna dal(putana) Fortempering: Oil 1tsp

Blackgram Bengal gram Mustards Asafoetida Corianderleaves tsp 1/4tsp optional,pinch tsp

Method:-Grind everything coarsely. Heat oil andmake tempering and pour over chutney,do notmix it,cover with lid. Serve with tempering,it is tasty with crunchy bengal&blackgrams while eating.

CHILLIE CHUTNEy
Chopped Red Chillies 5 Chopped Green Chillies 5 White Vinegar 1tbs Lime juice 1tbsp Sugar 1/2tsp Lime sliced 1 Finely chopped shallots 2 Oil 1tbs Salt

Method: Mix lime and salt,keep,let it stay for 30 minutes. Mix the chopped chillies with vinegar, stir it for 1/2second and drain. Mix the chillies, lemon juice, sugar, chopped shallots and oil. Add the salted lime slices to the mixture and mix it .

Oninon chutney:-2

chopped onion ginger chopped green chilli cumin seeds Broken red chilli oil lemon juice

2medium tsp 2-3 tsp 1

2 tbsp

salt to taste Grind the onions, green chillies, and ginger to a fine paste without using any water. Pour the paste / chutney into a bowl. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the cumin seeds. Let them splutter and then add the red chillies. Fry briefly and pour it on the chutney.

Add salt and lemon juice to the chutney. GROUNDNUTS CHUTNEY-3 Groundnuts freshcoconut Greenchillies salt Redchilli Tamarind Coriander leaves Oil for tempering Mustards,brokenredchillies(2),blackgram,bengalgram(each tsp),curryleaves. Method:Blend everything for chutney ingredients to smooth paste. Heat oil in a pan and add all tempering ingredients, after done pour over chutney,do not mix. POPPED BENGAL GRAM /PUTANA CHUTNEY-4 Called as Chickpeas,putana/ poped bengalgram. Popped bengal gram Freshgrated coconut Greenchillies 1cups 1cup 6-8 1 1tsp 1tsp cup tbsp 3

Dry redchilli tamarind salt totaste Fortempering:-

1-2 1tsp

Mustards,bit redchilli,blackgram &bengal gram(each tsp),curryleaves(tbsp) Method:-Blend all ingredients for chutney along with 1cup water to a smooth paste. Heat oil and make tempering,after done add directly into the chutney,do not mix it. Fresh coconut chutney -5 Freshcoconut salt Greenchillies Corianderleaves Milk Tempering:Oil Bengalgram Blackgram Onebitred chilli 1tsp tsp tsp 7-8 tsp 1cup 2cups(grated)

Curryleaves(fresh Method:-

twig

Remove the black skin of the coconut,grate it well. Blend that,salt,milk,greenchillies to a fine smooth paste(like bajji batter). Heat oil and make tempering add into chutney,do not mix. TOMATO CHUTNEY-6 Tomato Onionbits Greenchillies Tamarind Oil Tempering:Mustards,cumin,blackgram. Heat oil and fry the onion to pinkish brown., add tomatoes and chilli fry until done, Remove ,cool. Grind roughly,and put the tempering. ONION CHUTNEY-7 2small 1tsp 2-3 little

Onions

Big Green chillies 2 Red Chillies(dry) mustard seeds 1 tsp Blackgram tamarind dry salt Jaggery oil

1 no

2 tsp 1 small piece to taste 1 tsp 1 tbsp

Method : Chop the Onions corasely. Heat oil & add 1 tsp of urad dal,&chilliies fry for a minute. Add the Onions & salt. Fry till all the ingredients gets mixed & raw smell is disappeared. cool it. Add the tamarind, jaggery& grind it to a fine paste . Make the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil. Pour over chutney,do not mix it. COCONUT & PUTANA CHUTNEY -8

Freshcoconut

1cup

Putana/Roasted bengalgram 1cup water Greenchillies Salt Tamarind Corianderleaves Oilfortempering Mustards Blackgram Bengalgram red drychilli Curryleaves Turmeric Method:Mix all ingredients for chutney and blend them in a blender to a smooth batter. Remove into a bowl. Heatoil and make seasoning with given ingredients and pour direct over chutney,do not mix them. INSTANT PUTNACHUTNEY pinch each tsp broken2bits tsp 1tsp tsp 2cups 7-8

we can makepowderwith putana seedsto a smooth powder and store in a container, can be used whever you need for emergency!.This isvery easy to prepare and tasty too. Putana powder Yoghurt /thick curd Salt Red chilli powder Green chillies Crushed ginger Oil for seasoning. Mustards Bengalgram Blackgram Fresh curry leaves Method:Mix and beat yoghurt with putana powder. Addsalt,ginger crush,chilli powder,mixwell. Heat oil and seasoning well. Pour it over chutney along with curryleaves. INSTANT GRAMFLOUR CHUTNEY This is really everybody likes,this is invented by my mother-in-law. !tsp tsp tsp 1tbsp tsp 3chopped tsp 2 cups 3 cups

Whenever she gets sudden guests (doent have any fresh coconut in handy),she used to make this! Try it you may like it. Gramflour small cup 1tbsp(can bereduced also) 2tsp

Tamarind squeezed Red chillipowder salt Water Curry leaves Asafoetida Mustards Blackgram Bengalgram Oil Fresh coriander Method:-

2 cups tbsp pinch

1tbsp For garnishing

Dry roast flour for 2minutes to remove the raw smell.cool .it Mix flour,salt,tamarind salt and 1 cup of water. It should be like dosa batter consistancy. Heat oil and make seasoning add finally curryleaves.'

Pour immediately into the chutney batter. Mixwellandgarnish with chopped leaves! ROASTED PEANUTS &ROASTED BENGAL GRAM(PUTANA)&FRESHCOCONUT This method also same as putana chutney!! COCONUT CHUTNEY(2) Fresh coconut Garlic 1(optional) chopped onion optional chopped ginger tsp crushed pepper 2tsp Tamarind few curry leaves oil tsp Halfpart

2tbsp

mustard seeds,bengal garm,redchilli,blackgram

Coconut Chutney: Grind together coconut, garlic, ginger, pepper, salt and tamarind. The mixture should be finely ground. The chutney can be as watery or not too watery as per your liking. Add oil to a sauce pan, add mustard onion and curry leaf, when it is done and add to the coconut chutney.

TOMATO&ONION CHUTNEY

Curry tbsp Leaves Onion bits 1cup

Tomato 1 Dried Red 8 Chillies Salt Oil Water 2 tbsp 3tbsp

mustards,oil(1tbsp),bengalgram,brokenredchilli,cu tempering:- leaves,cumin.

Method:Heat oil and add the below vegetables and condiments except water and saute until it is brown. Grind the mixture by adding water. Make tempering nad pourover chutney,serve with any dosa,vada,or idli.

SOYA DOSA
soya granules 2cups Boiled rice 1cup salt Greengram (mung) 1/4cup Fenugreek seeds tsp

Method:Soak soya granules, boiled rice, greengram,fenugreek seeds together for 8 hours. Grind to a smooth dosa consistency. Add salt. Make thin dosas as normal way.No fermentation needed! Can be stored in the refregerator for 5-7 days.

COCONUT DOSA
Coconut Raw rice Salt Black husked gram ginger Greenchillies Cuminseeds salt Method:soak blackgram & rice for 4-5 hours. Grate coconut without black (brown) part. Grind together in mixie to a smooth,soft batter. 8 11/2tsp 500gms 1fresh 250gms

Cut onion into cubes, Chop chillies to thin slices. Add them to the batter. Make thick dosas and pour oil around,cover and cook to golden crispy brown(both sides). Note:-If you want "sour dosas", allow the batter to stay overnight .

MINT CHUTNEY
mint leaves(fresh) 1cup tamarind/lemon marblesize Ginger 1" Onions 2medium reddrychillies 6 Salt Oil 1/2 tbsp Gratedcoconut 11/2cup Method:Heat oil and fry red chillies, onions, ginger, tamarind, cocunut, pudina leaves, salt till it becomes brown.Cool a little,then

Grind coarsely in mixie with little water. note:-If you need use tempering.Goes excellent with dosas.

GROUNDNUT CHUTNEY
Peanuts/groundnuts 100gms Redchillies 5 Cumin 2pinches jaggery little salt Garlic 5 Freshcoriander Oil Tempering. Fry peanuts/groundnuts till brown and takeout skin. Add all the other ingredients with the peanuts and grind to a smooth paste.,add 1cup of water. Heat oil and make tempering,curryleaves and pourover chutney. serve with dosa/idli/vada etc...