Idli (how to make batter?)

3 cups Boiled rice
1 cup Urad dal
1 tsp Fenugeek seeds

Steps
1) Soak the rice overnight.
2) Soak the Feengeek seeds in a separate vessel overnight. (Do not throw the water and use it while grinding)
3) Soak Urad dal an hour before grinding.
4) First grind the Urad dal. Take 1/2 tsp of the batter and drop it on a cup of water and it should float. Grind until the urad dal batter reaches this consistency. It usually takes 5 - 8 minutes. Add water as required.
5) Remove the Urad dal batter from the grinder/food processor and keep it aside. Now put the rice and fenugeek seeds to grind.
6) Rice batter need not be of smooth consistency, transfer to the ural dal batter and mix it well.
7) I usually add salt and little bit of curd so that it cultivates yeast. If you are in hot weather this will not be required.

Dosa (how to make the batter?)

5 cups Boiled rice
1 cup Urad dal
1 tsp Fenugeek seeds

Steps
1) Soak the rice overnight.
2) Soak the Feengeek seeds in a separate vessel overnight. (Do not throw the water and use it while grinding)
3) Soak Urad dal an hour before grinding.
4) First grind the Urad dal. Take 1/2 tsp of the batter and drop it on a cup of water and it should float. Grind until the urad dal batter reaches this consistency. It usually takes 5 - 8 minutes. Add water as required.
5) Remove the Urad dal batter from the grinder/food processor and keep it aside. Now put the rice and fenugeek seeds to grind.
6) Once you get a smooth consistency of rice batter, transfer to the ural dal batter and mix it well.
7) I usually add salt and little bit of curd so that it cultivates yeast. If you are in hot weather this will not be required.

Pulipu kootu

Pressure cook the 1/4 cup channa dal and any vegetable of your choice (ash guard, chaiyote).

Boil tamrid in water. Add the pressure cooked vegetable and dal with 1 spoon of sambar powder (not the dosa sambar).

In little oil fry perungayam, red chillies, channa dal. Cool and grind with coconut. Add this mixture and boil it for 3 - 4 minutes.

Season the kootu with mustard and curry leaves.

Poricha kootu

Pressure cook any vegetable of your choice (cabbage, snake guard, …) with 1/4th cup of moong dal. For 1/3 size of medium cabbage I would use 1/4th cup of moong dal.

In 1 tsp oil fry

1 tsp moong dal

1 tsp black pepper

1/2 perungayam

Cool the fried stuff and grind it with coconut (1 tbsp).

Now in little oil fry mustard and curry leaves. Add the pressure cooked vegetable and dal to it. Now put some water and the ground mixture and boil it for 3 - 4 mins.

Thogayal (with coconut)

urad dal - 1/4 cup

red chili - 2

hing

fry in oil and then cool it before grinding.

Grind this fried mixture with little water, tamrid, coconut and salt.

Bisibella Bath

1 tbsp channa dal

2 tbsp dhania

3 red chilli

10 vendhiyam

Grind with coconut and tomato.

First boil tamrid and then add rice dal and vegetables. (Note it is easy to pressure cook the rice and dal first (1 cup rice - 1 cup toor dal) and then add it to the boiling tamrid water).

After some time add the ground mixture and boil it well

Spinach Vada

1 cup urad dal

2 tbsp rice

(soak for 2 hrs)

Grind the soaked mixture without water. Do not make the paste smooth. (Add little water if necessary). Add green chili, perungayam and salt while grinding for taste.

Cut the spinach and mix it with the batter.

Touch water, flatten the batter in hand, put hole in the middle and put it in oil for frying.