Puttu Payaru

Puttu Maavu - 2 cup

Coconut - 2 cup, grated

Salt

Green Gram - 1 cup, soaked and pressure cooked with Salt

Banana

Pappadam

In a bowl add the Puttu Flour along with required Salt and mix well. Sprinkle little warm Water on this mixture and mix well.

Heat ½ cup Water in a pressure cooker and close the lid. In a Puttu kuzhal add 1 tbsp. Coconut followed by 2tbsp. Puttu Flour mixture. Repeat this till the Puttu Kuzhal is filled to the top. Place the Puttu Steamer on top of the pressure cooker and let steam. When steam starts coming out from the top of the Puttu Steamer; about 10 min remove from heat and transfer to a platter.

Transfer to a plate and serve hot with Payaru, Pappadam, Kadala Curry and Banana.

Idly

Urad Dal - 1 cup, washed and soaked with 1 tsp of fenugreek in water for at least 4 hours

Idli Rice - 4 cups, washed and soaked in water for at least 4 hours

Salt

In a wet grinder, grind the soaked Urad Dal until it becomes smooth and fluffy. Transfer this batter to a large bowl and set it aside.

Then, grind the soaked Idli Rice until smooth and pour it over the Urad batter.

Combine both batters until they form a single smooth mixture.

Allow the batter to ferment overnight.

When ready to prepare idlis, add the necessary amount of salt to the batter and mix until well combined.

Pour some water into the idli cooker and heat it until steam starts to emerge from the vents.

Grease the idli plates with oil and fill each mold with a ladle of batter. Place the idli plates inside the idli cooker and steam the idlis for about 12 minutes, then remove from heat.

Sprinkle water on the idli plates and let the idlis cool down.

After cooling, remove the idlis from the plates and transfer them to an insulated container.

Serve the warm idlis with chutney, sambhar, and vadai.

Pesarettu with Raw Coriander Chutney

Whole Green Moong Dhal - 1 cup

Idly Rice - ⅓ cup

Fenugreek - 1 tsp

Cumin - 1 tsp

Green Chilli - 4

Ginger - a small pc

Salt

Oil

Soak Moong Dhal with Idly Rice and Fenugreek seeds in Water overnight.

In the morning, pour the soaked Dhal mixture in a wet grinder along with Cumin seeds, Green Chilli, and Ginger. Grind this mixture to a smooth Batter and transfer to a large bowl. Season the Batter with required Salt.

Heat a Dosa tawa on medium flame. Grease the tawa with Oil. Pour a ladle of Batter in the hot tawa and spread smooth to a large circle. Drizzle Oil on the sides of the Pesarettu. You can cook the Pesarettu closed for 30 sec without flipping or you can flip the Pesarettu if you are worried about raw Batter.

For Chutney: In a blender add 2 cups Cilantro, 2 Green Chillies, a small piece Tamarind, 1 tbsp. Jaggery, ½ cup Coconut and required Salt. Grind the ingredients to a fine paste without adding any Water.

Enjoy hot Pesarettu with Raw Coriander Chutney.