Wheat Flour Dosa / Godhumai Dosai/ கோதுமை தோசை

Ingredients:

11/2 cups	Wheat Flour
required amount	Water
to taste	Salt
1/2 cup	Dosa batter (optional)
for making dosa	Oil

Method:

1. In a Vessel, add Wheat Flour,Dosa batter, salt and add adequate amount of water to make it like dosa batter. 
2. Leave it aside for two hours
3. Pour it in dosa pan.
4. Serve hot with Peanut chutney.

vendhaya idly / vendhaya maavu/வெந்தய இட்லி / வெந்தய மாவு

Ingredients:

2 cups	Idli Rice
1 tbsp	Fenugreek seeds
to taste	Salt

Method:

1. Wash all the ingredients and soak overnight. 
2. Grind to a smooth batter.
3. When done, mix with salt.
4. Allow it to ferment until it raises up to about double its quantity.
5. When the batter is fermented, make idlis.
6. Serve hot with chutney or Sambhar.

Note: You can also make Dosai/Paniyaram with this batter.

Paniyaram/பனியாரம்/குழிப் பணியாரம்

Ingredients:

3 cups	Idli batter
1, medium size	Onions
2	Green chillies
few	Curry leaves
1/4 teaspoon	Mustard seeds
1/2 teaspoon	Urad dal
a pinch	Asafoetida powder
Few	Coriander leaves
1 tablespoon	Oil
1/2 tsp	Cumin Seeds

Method:

1. Heat oil in a pan and allow mustard seeds to splitter in it.
2. Add urad dal, curry leaves, onions, green chillies, asafoetida powder and fry for few minutes until  onions turn golden brown.
3. Then mix this, cumin seeds and coriander leaves with the batter.
4. Heat the paniyaram pan and apply little oil in each of the holes.
5. Once it is hot, pour the dough and allow it to cook on both sides.
6. Serve hot with coconut chutney or Sambhar. 

Note : Vendhaya Maavu (Fenugreek batter) Paniyaram tastes good.

Sathu Maavu/Nutritious Powder/சத்து மாவு

Ingredients:   

   

Set 1:   

250 gms	Millet - Kambu
500 gms	Finger Millet - Ragi
250 gms	Green Gram - Paasi Payaru
250 gms	Sorghum
200 gms	Foxtail Millet  - Thinai

Set 2:

150 gms	Corn Kernels - Cholam
200 gms	Chickpea - Kondakadalai

   

Set 3:    

200 gms	Kaikuthal rice
50 gms	Peanut - Kadalai
250 gms	Wheat - Kodhumai
50 gms	Pottukadalai
250 gms	Urad Dhal - Ulunthu
100 gms	Barley
50 gms	Toor dal
100 gms	javvarisi

 Set 4:   

Few	Cardamom - Elakkai
50	Almond - Badam (Optional)
30	Pistachio
25 gms	Dry Ginger - Sukku

Method:

1. Soak Set 1 and Set 2 in water.
2. Drain the water and leave Set 1 for one night and Set 2 for 2 nights (until it sprouts).
3. Dry Set 1 and Set 2.
4. Roast each items in Set 3 separately.
5. Grind everything to fine powder (You can get it done in Flour Mill)
6. Store it in an airtight container.

Ven Pongal/வெண் பொங்கல்

Ingredients

1 cup	Rice
1/2 cup	Split/yellow moong dal
Few	Cashews
1 tsp	Cumin seeds
1 tsp	Pepper
Few	Curry leaves
To taste	Salt
1 tbsp	Oil
1 tbsp	Ghee

Method

1. Pressure cook Rice and Dal together with 4 cups of water.
2. Cook for 4 whistles.
3. Heat oil and ghee in a pan and when hot, add Cumin seeds, pepper, Cashews and Curry leaves.
4. When the steam reduces completely,open the cooker, add the contents in the pan along with Salt and mix it well so that it gets mashed lightly.
5. Serve hot with sambar or coconut chutney.

Note:

Normally Raw rice(Pacharisi)  is used for Pongal.

Kambu Saatham/கம்பு சாதம்/ கம்மஞ்சோறு /கம்மங்கூல்

Ingredients 

1 Cup	Kambu
3 3/4 cups	Water

Method 

1. Break the Kambu coarsely in a blender.
2. Heat the water in a pressure cooker, mix the Kambu and cook for 10 mins with the lid open (half cook).
3. Close the lid and cook for 3 whistles.
4. When the pressure is gone open the lid and if slightly watery, keep the heat in a low flame and mix it, till it thickens a bit.
5. Let it cool for sometime.
6. Make them into balls and drop them in water.
7. Serve it with buttermilk and pickle.

Note:

The outer skin has to be removed. I have already pounded and removed the outer skin. Dehusking is done using Ural and Ulakkai

Medhu Vadai /Ulunthu vadai/மெது வடை/ உளுந்து வடை

Ingredients

1 cup	Urad dhal
2	Green chilli
1 inch	Fresh ginger
few	Fresh coriander leaves
to taste	Salt
for  frying	Oil

1 tsp

Black pepper

1

Onion

Method

1. Soak urad dhal in water for one hour. 
2. Wash well and grind to a soft paste along with chilli and ginger. 
3. Add less water while grinding to avoid more oil in vadai.
4. Just before removing from the grinder, add salt and pepper. 
5. Remove and add the chopped Onion, coriander leaves and mix well.
6. Heat oil in a pan. 
7. Take a lemon size dough and make a hole in the centre. 
8. Drop gently in the hot oil and fry till it becomes golden brown.
9. Serve hot with Coconut Chutney or Sambhar.