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

Use a wet grinder to grind the soaked Urad Dal until it is smooth and fluffy. Place this batter in a large bowl and set it aside.

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

Mix the two batters together until they form a uniform, smooth mixture.

Let the batter ferment overnight.

When you're ready to make idlis, add the required amount of salt to the batter and mix thoroughly.

Pour water into the idli cooker and heat it until steam begins to escape from the vents.

Oil the idli plates and fill each mold with a ladle of batter. Place the idli plates in the idli cooker and steam the idlis for about 12 minutes, then take them off the heat.

Sprinkle water on the idli plates and allow the idlis to cool.

Once cooled, remove the idlis from the plates and place them in 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.

Cocoa

Milk - 4 cups

Cocoa powder - 1/4 cup

Sugar - 1/4 cup

Chocolate chips - 1/2 cup

Vanilla extract - 1/4 tsp

Place Milk, Cocoa powder and Sugar in a small saucepan. Heat over medium/medium-low heat, whisking frequently, until warm (but not boiling).

Add Chocolate chips and whisk constantly until the Chocolate chips melt and distribute evenly into the Milk.

Whisk in Vanilla extract and a pinch of Salt (if desired), serve immediately.