Masala idli

Ingredients:

12 idlis - cut into chunks
1 medium sized onion - sliced along length
1 small tomato - finely chopped
1/2 cup sweet corn
1 green chilli - finely chopped
1/2 tsp red chili powder
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp grated ginger
2 tbsp kasoori methi/coriander leaves
Juice from 1/2 lemon
1/4 tsp turmeric powder
1/2 tsp coriander powder
Salt
Oil

Method:
1) Take 2 tbsp oil and heat in a pan. Add mustard seeds and wait for it to splutter. Add cumin and fennel seeds. Add green chili and ginger.
2) Add onion and fry until it changes colour. Add tomato and fry until it blends in.
3) Add corn, turmeric powder, red chili powder, coriander powder and 1/2 tsp salt. Fry for a minute.
4) Add idli and mix. Drizzle lemon juice and mix. Check for salt.
5) Garnish with kasoori methi
DONE!!
Serve with yogurt or raita :)

Gobi Masala Dosa

Ingredients (Gobi Masala):

2 cups cauliflower florets
1 onion - finely chopped
1 tomato finely chopped
1 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp carom seeds
1 tsp grated ginger
1/2 tsp turmeric powder
1/2-1 tsp red chili powder
1 tsp coriander powder
2-3 green chili - finely chopped
1/2 tsp garam masala powder
1/2 tsp sugar
Water
Oil
Salt

Method:
1) Boil cauliflower florets in water, along with 1 tsp salt, 1/4 tsp turmeric powder. Cook until cauliflower is tender. Drain and keep aside.
2) In a skillet, heat 2 tbsp oil and add cumin seeds, carom seeds and fennel seeds. Once it starts to splutter, add ginger, green chili and fry for 10 seconds. Add onion and fry until it starts to turn brown.
3) Add tomato and fry for 3-4 minutes.
4) Add 1/4 tsp turmeric powder, coriander powder, red chili powder, garam masala powder, cauliflower florets and mix. If its too dry, add 1/4 cup water. Add sugar and check for salt. Note: If this is not dry, the dosa will become soggy.
5) Cover and cook for another 4-5 minutes until it is done.


Ingredients (Red garlic chutney):
1 garlic pod
4 tbsp dry grated coconut
Water
Salt

Method:
1) Grind all the ingredients with 1/4 cup water and 1/4 tsp salt.


The final ensemble:
See dosa recipe here.
1) Heat a pan on medium, once done sprinkle some water and check that it sizzles. Take a ladleful of dosa batter and spread it evenly into a circle on the pan. Sprinkle oil/ghee, cover and cook for 10-15 seconds.
2) Take a tsp of red garlic chutney and spread it into a circle halfway from the centre. Cover and cook for 5-10 seconds.
3) Place gobi masala in the centre. Tease the dosa out from the sides and fold it such that it forms a semi circle. Remove from pan.

DONE!!!

Tip: If too lazy to make the red garlic chutney - add garlic to gobi masala. But its so worth to go that extra mile :)

Kancheepuram idli

Ingredients:

½ cup black dal / urad dal
½ cup rice
1 cup idli rava
2 tbsp thick beaten rice/poha
4 tbsp Yogurt
1 tsp fenugreek seeds
2-3 tbsp ghee
1 tsp cumin seeds
1 tsp crushed pepper
1 tbsp grated ginger
2 Tbsp chana dal
Salt
Water

Method:
1) Soak the dal, rice, idli rava, thick beaten rice, fenugreek seeds for 4-5 hours. Grind it into a batter by adding water. Note: Consistency should be thicker than Dosa batter. Mix with yogurt and allow it to ferment for 8-10 hours in a warm place.
2) Take a plate/bowl that fits into a steamer or pressure cooker and line it with plastic cling wrap. Note: the sides should be at least 5 cms high.
3) Heat ghee in a skillet. Add cumin seeds, ginger, pepper, chana dal. Allow it to splutter. Add this to the batter and mix. Check for salt.
4) Pour the batter into the cling wrap lined bowl to a depth of 1 cm.
5) Get 2-3 cups water boiling in a the pressure cooker. Place the bowl/plate in it. Cover and steam for 15 mins on medium heat. Note: Do not use weight if steaming with a pressure cooker.
6) Remove the pressure cooker lid, pierce a fork through the idli. If nothing sticks to the fork - consider it done. Allow it to cool for a minute. Remove the idli from the bowl along with the cling wrap. Cut it into pieces.
Done!!!!
Serve with coconut chutney.

Tip: If the batter cannot ferment well due to cold weather- add a tsp of baking soda to the batter just before making idli.

Set dosa

Ingredients (Serves 6):
1 1/2 cup rice
1/2 cup urad dal
1/2 cup thick poha
2 Tbsp thick yogurt
1 tsp menthya/fenugreek seeds
1 pinch sugar
Salt
Water
Oil

Method:
1) Soak rice, urad dal and menthya seeds in water. Leave it overnight.
2) Next day, mix poha with yogurt and 1 cup water. Leave it for 20-30 minutes.
3) Grind the above two into fine paste with water. Note: Consistency should be thicker than usual dosas. Let it ferment for 6-8 hours.
4) Heat up a pan (medium heat). Sprinkle some water. Take a ladleful of batter and spread it into a circle. Do not spread it thin like a dosa, but thicker like a pancake. Add a few drops of oil. Cover and cook for a minute.
5) Flip to the other side and cook for 10-15 seconds
DONE!!!!

Serve with coconut chutney or saagu :)

Uddina vada

Ingredients (Serves 2):
1 cup black dal (uddina bele)
2 Tbsp shredded coconut
1 tsp crushed pepper
3 green chilli - finely diced
1  tsp grated ginger
1 Tbsp finely chopped curry leaves
1 Tbsp rice flour
Salt
Pinch of baking soda
Oil for deep frying

Method:
1) Soak black dal in water for 2-3 hours. Remove excess water and grind it into fine paste. Do not add more than 3 Tbsp of water while grinding
2) Mix this with the rest of the ingredients. Check for salt.
3) Cut a baking paper into a square 4x4 inch square and oil it. Take about 2-3 tbsp of the paste and press it into a circle. Make a hole in the centre
4) Gently drop this into heated oil and fry until golden brown.

Serve with sambar and coriander chutney