Ingredients
1 cup Whole wheat flour
1 cup Rice flour
Salt to taste
2 Green chilli (finely chopped)
10 - 15 Curry leaves (finely chopped)
2 tsp Cumin seeds
1/2 inch piece Ginger (grated)
Water as required
Oil as required
1 tsp Oil
1/2 tsp Mustard seeds
1 pinch Asafoetida
Method
In a bowl, mix whole wheat flour, rice flour, salt, green chilli, curry leaves, cumin seeds and ginger.
Add water little by little and mix well so that no lumps are formed. The batter should be watery, just like a rawa dosa batter. Adjust water as required. Keep this aside.
Heat oil in a small pan. Add mustard seeds and when they splutter, add asafoetida and pour this into the dosa batter. Mix well.
Heat a tawa and spread little oil on it. Now pour a laddleful of batter onto the hot tawa. It will spread on its own with some holes in between. Pour a tsp oil on all the sides of the dosa.
When one side is done, flip and let the other side cook.
When both sides turns golden brown colour, take off from the tawa.
Serve it hot with any chutney of your choice.
Ingredients2 tsp Green chilli (crushed)
2 tsp Sugar substitute (optional)
1 tsp Tamarind pulp
1 tsp Chilli powder
2 tsp Soya sauce (optional)
2 tsp Lemon juice
2 tbsp Coriander leaves (finely chopped)
Salt to taste
3 cups Raw papaya (grated)
3/4 cup Tomatoes (thinly sliced)
2 tbsp Peanuts (roasted and crushed)
Method
In a mortar, put green chilli, sugar substitute, tamarind pulp, chilli powder, soya sauce, lemon juice, coriander leaves and salt. Pound it into a coarse paste using the pestle. You can use a mixer to do this. Keep this aside.
Put the grated raw papaya in ice cold water for half an hour. This is done to make it crisp.
Drain and wrap in a muslin cloth and keep in the refrigerator till it is ready to use.
Just before serving, combine all the ingredients along with the sliced tomatoes and crushed peanuts, in a big bowl and toss well.
Serve immediately.
Ingredients1/2 cup Mango (grated, check the notes*)
4 - 5 tbsp Coconut (grated)
2- 3 Green chilli (finely chopped)
1/4 cup Carrot (grated)
4 - 5 tbsp Onion (finely chopped)
1 tbsp Ginger (grated or finely chopped)
1 tbsp Coriander leaves (finely chopped)
1 tbsp Olive oil
Salt to taste
1 tbsp Vinegar
Method
Take a bowl and add mango, carrot, green chilli, coconut, onion, coriander leaves and ginger. Mix well using your hands.
Now add salt, olive oil and vinegar. Mix again.
Serve it along with any non-veg dish or enjoy it with steamed rice.
Note:
The mango used in this dish should be a medium ripe one ie. it should not be too ripe and not too raw. If you cant get a medium ripe mango, try using a raw one.
Mix all the ingredients using your hands, so that everything gets combined properly.
INGREDIENTS U NEED:1.Gram flour/kadalamavu-2cup2.Rice flour-2tbs
3.Soda-pinch
4.Salt-as needed
5.Onion-2(chopped finely)
6.Green chilli-5-7(chopped finely)
7.Corriander leaves-1/4bunch(chopped finely)
8.Spinach-1/2bunch(chopped finely)
9.Oil-for deep fry
METHOD OF PREPARATION:
In a bowl mix chopped items with gram flour and rice flour well using hands.
Now add Baking soda, salt and water and make it to a thick paste.
Heat the oil in a frying pan in medium heat and take a spoon spatula and pour small amount of the paste into the Oil.
Pour as many as can fit into the pan, don’t over crowd it and wait for 3-5 min. Once it starts floating in the oil, stir it . Stir often to fry evenly.
When it becomes golden brown on all sides, take it out of oil and drain the oil and put it in the tissue paper . Normally it takes about 10-15 min for a single round.
INGREDIENTS U NEED:1.Spinach - 1bunch(Chopped)2.Toor dhal - 1cup(Washed)
3.Onion -1(Chopped)
4.Tomato - 1(Chopped)
5.Green chilli - 3
6.Turmeric powder - 1/4tbs
7.Seasoning - Mustard,Cumin seeds,Urad dhal,Curry leaves
8.Salt to taste
9.Oil
METHOD OF PREPARATION:
In a Pressure cooker add 2tbs of oil and season with mustard,cumin,urad,curry leaves, Once they start spluttering, add the green chilli and onion saute it for few mins.
Now add tomato to this and fry for few mins,then add toor dhal,turmeric powder,salt,chopped spinach,little water mix well and close the lid and pressure cook untill soft or 3-4whistle.
Once cool down mash it coarsly or just leave it.Now its done!!Serve hot with rice and ghee!!
