Rice Flour Dosa

INGREDIENTS :
1 1/2 Cup Rice , 1 Cup Urad dal ,
Salt to Taste , Oil
(TIP : Rice and Urad dal should be used in the proportion of 1.5 : 1)


PROCEDURE :
Soak Rice and Urad Dal in seperate containers overnight (Approx 12 hrs).
Blend the rice and urad dal seperately to form a mixture to get the right consistency.
(Tip : Do not add to much water while blending). Add salt to taste. Mix well . Place a huge piece of onion (about 1/4 onion) at the bottom of the mixture.

Let the mixture sit for approx 8 hrs in a warm place . Let it rise by itself .

Once the mixture is fluffy enough . Make dosa.

Dosa can be served with Chutney , Sambhar , Masala (Aloo Sabji)

Medu Vada

Ingredients :
1 cup Urad Dal
Salt to taste
Black pepper powder
Oil to fry.

Procedure :
Soak 1 cup Urad Dal overnight (Minimum 8 hrs). Grind it in a mixer to form fine paste.
Add salt to taste and 1 pinch of crushed black pepper .

Heat oil to fry . Drop big lumps of the urad dal paste with a tablespoon. Fry till golden brown.

Medu Vada is ready to serve. Tastes best with Green Chutney.

Moong Dosa

Ingredients :
½ cup Whole Moong
½ Cup Sooji (Rava)
Salt to taste , Oil.

Procedure :
Soak Moong overnight (Minimum 4 Hrs). Blend it in a Mixer to form fine paste. Add Rava and salt to the bater. Mix well and set it aside in a warm place to ferment for approximately 8 hrs. Do not move or stir the mixture and let it rise durin those 8 hrs.

Heat a nonstick Tava and Make dosas with the bater.

Tastes best with Green Chutney.

Steemed Idli

Ingredients :
3 measures Rice , 1 measure Urad dal ,
Salt to taste.

Procedure :
Soak Rice and Dal seperately for minimum 8 hrs.

Blend the Rice and Dal to form fine batter . Remember thicker the batter better the idli would be. Add minimal amount of water . Just enough for the grinder to make fine paste. Once ground place a big piece of onion in the pot that holds the bater. This helps the fermentation process.

Set the batter aside undisturbed to ferment for minimum 8 hours. Keep it in a warm place.

Grease the Idli stand with Oil. Fill each slot with the batter. Do not fill it to the rim because Idli tends to rise and fluff up during the process of cooking. Once filled place the Idli stand in a big utensil to steam cook for 20 mins on high flame. After 20 mins sprinkle room tempreture water on the edges of the idli. This prevents the Idli from sticking to the edges during the cooling process. After a minute or two use a spoon to scoop out the idli. Serve it hot with Chutney Sambar or milaga pudi.