Adai

Ingredients:
Boiled rice 1 cup
Toor dal half cup
Urid dal (Black gram) little above 1/4 cup
chana dal 1/4 cup
Red chilli 4
Green chilli 3
Asafoetada qtr tsp
salt to taste

Method:
soak rice for 3-4 hours. soak the dal just before grinding. Grind rice (coarse) with chilli and salt. Grind dal (coarse)
Mix the batter with salt and asafoetida.
Heat the tava and spread the batter like dosa and cook it till crisp. serve it with butter or jaggery. (2) pickle and curd or buttermilk with salt and chopped green chilli
Try it out. Best of luck

Aaloo podimas

Ingredients : - For 2
3-4 medium size potatos.
Salt to taste
Green chilli 2
Ginger- 1 small piece
lime - 1/2
Coriander leaves : 1/4 cup

Method:

Wash potatoes and pressure cook the dame. Peel the skin , mash it and keep it aside.
For seasoning:
Oil 1 tbsp
Mustard 1 tsp
Bengal Gram 1/2 tsp
Urid dall 1 tsp
Heat oil. add ,mustard,Bengal gram and urid dall. When the dall turns red add the mashed potato and salt. Stir it for 2-3 minuts and then add chopped green chilli, ginger and coriander leaves. Take out from fire and add lime juice. (lime juice is optional).
This is the side dish for vengaya sambar

Sambar with small onions

Ingredients:
Small onions peeled - 200 gms
Toor dall - Half cup (small cup)
Tamarind - limesize
Salt to taste
Turmeric powder: 1/4 tsp
Masala for grinding:
Red chilli - 5-6
Bengal Gram - t tsp
Coriander Seeds - 1 tbsp
Methi seeds - 1/2 tsp
Asafoetida - 1 small piece
Coconut - 1-2 tbsp
Oil - 1 tbsp
For seasoning: 1 tsp mustard.

Method:
Cook Toor dall in the pressure cooker adding water.
Extract tamarind pulp adding water. about 250 ml water.
Peel onion. wash it.
Heat 1 tsp oil in kadai. Fry the above masalas. keep it aside.
Heat 2 tsp oil or ghee. Add mustard seeds. when the mustard crackles add the onion and saute it for a while - 2-3 minutes. Cook the onions in the tamarind pump adding salt and turmeric powder. Grind the fried masala with coconut. When the oinions gets soft add cooked dall and the masala paste. Add water to the required consistency. Add chopped coriander leaves. Vengaya sambar ready.

Karachamavu dosa

Ingredients:
Wheat flour - half cup
maida - half cup
rice flour - 2 tbsp
rava(sooji) - 2 tbsp
Salt
Oil - tsp
mustad - 1 tsp
asafoetida - half tsp
green chili - 2
curry leaves - 4-5

Method:
Mix all the flour with salt adding water.
heat oil. add mustard when it crackles add green chilli and curry leave and add it to the batter.
Heat tava and spread the batter for dosa.

Puli-inji

Ingredients:
Ginger - finely chopped qtr cup
Green Chilli - finely chopped qtr cup
Tamarind - 1 big lime size (soak it in water)
Salt to taste
Jaggery - 2 tbsp
Oil - 2 tbsp (preferably til oil)
Mustard - 1 tsp
Bengal Gram (Channa dal) - 1 tsp
Asafoetida - 1 tsp
Methi seed - half tsp

Take extract of imli by adding water.
Heat oil. add mustard seed,gram dall and methi seeds. when mustard crackles and dall turn golden colour add asafoetida. Then add chopped ginger and green chilli. Add the tamarind pulp,salt and jaggery. Boil it till the gravy turns thick.

Sadha dosa

Ingredients:
Boiled rice: 2 cups
Raw rice: 1 cup
Urid dall: half cup
Methi seeds: 2 tsp

Soak rice for 3-4 hrs. soak methi separately. Grind it to a fine paste adding water.
Heat tava. When it is hot spread the dosa batter. when the bottom side is cooked turn it and fry goden brown. Serve it hot with coconut chutney

Bengal gram dosa

Ingredients:
Bengal Gram: 1 cup
Toor Dall: 1 cup
Rice: one handful
Red Chilli: 5-6
Asafoetida: half tsp
Salt to taste
curry leaves 4-5

Soak Bengal gram,toor dall ,rice and red chilli for 2-3 hours. Grind it to fine paste adding water and salt. Add asafoetida and curry leaves.
Heat tava and fry it crisp. Serve it hot with tomato or onion chutney.