Idli/Dosa Batter

Ingredients

Boiled Rice (Idli rice) : 4 cups
Urad dal : 1 cup
Methi seeds : 1 tsp
Ice cubes : 4-5
Salt to taste

Method

1. Soak urad dal and methi seeds together and refrigerate.
2. Soak rice separately and keep aside for 3-4 hours.
3. Grind urad dal, methi seeds and ice cubes to a very smooth paste along with 3/4 cup water. If using a grinder, allow to grind well for atleast 25-30 minutes for best results. Once done, transfer to a vessel.
   
4. Now grind the rice well using 2 cups of water.
5. Once done, transfer to the same vessel. Add salt and mix well.
6. Keep overnight in a warm place and allow to ferment.
7. Once the batter rises, mix well and store in refrigerator.
   

Aval Dosa

Ingredients

Moong Dal : 1tsp
Chana Dal (kadalai Paruppu) : 1 tsp
Urad Dal : 1/4 cup
Beaten Rice (Aval) : 1 handful
Raw Rice : 2 cups
Boiled Rice : 1 cup

Method

Soak all ingredients together for 3 hours and grind to form a batter. Make dosas and serve hot with chutney/sambar

Kali Kanji Dosai

Ingredients

Raw Rice : 2 cups
Mustard seeds : 1 tsp
Vegetable oil : 2 tsp
Salt to taste

Method

1. Soak rice in luke warm water for 3 -4 hrs
2. Drain 80% of the water and grind the rice to form a batter and transfer batter to a vessel
3. In the end wash the mixer/grinder with a little water to clean batter off the edges and keep the water aside
4. In a deep bottomed vessel like a kadai, heat some oil and add mustard seeds
5. Once the mustard seeds splutter, add the water kept aside after washing the mixer/grinder. Stir till u get a smooth white paste and the water starts thickening
6. Mix this well with the batter and make dosas by spreading the batter from outside to inside (unlike regular dosas)
7. Serve hot with Brinjal chutney

Adai

Ingredients

Boiled Rice : 3 cups
Whole Urad Dal : 1/2 cup
Toor Dal : 1/2 cup
Chana Dal : 1/2 cup
Asafoetida (Hing/Peringayam) : 1/2 tsp
Red chillies : 5
Salt as per taste

Method

1. Mix boiled rice, toor dal and chana dal. Wash thoroughly and soak in water for 3 hrs
2. Wash Urad dal well and soak in water and refrigerate. It is enough if the urad dal soaks for half an hour
3. Drain water from the dals and grind with red chillies, hing and salt to form a batter similar to dosa batter consistency
4. Just before making adai, add chopped curry leaves and tiny bits of coconut (optional)
5. Spread a thin layer of the batter on the tava. Wait till it becomes golden brown and flip over
6. Cook the other side also well and take out when crisp. Use medium flame to cook the adai
7. Serve hot with avial, mor kozhambu or with just ghee and sugar