Podi Idli

For the Podi:

Oil - 1 tsp

Red Chilli - 4

Channa dhal - 1 tbsp.

Urad dhal - 2 tbsp.

Peanut - 1 tbsp.

Coriander Seeds - 1 tbsp.

Cumin - 1 tsp

Asafetida - a pinch

Sesame seeds - 2 tsp

Curry leaves

Salt

Idly - 6, hot

Ghee / Oil

Heat Oil in a skillet over medium heat. Once hot, add all the ingredients for the Podi one at a time until toasted and you get a good aroma. Allow the mixture to cool down to room temperature and grind to a fine powder.

Drizzle Ghee / Oil over each Idli. Sprinkle the prepared Podi generously over the Idli's, and toss to coat evenly and enjoy warm !

Uthappam

Idly Dosa Batter - 4 cup

Oil

Onion - 1 cup, chopped

Heat a Dosa griddle until medium hot. Smear the griddle with few drops of Oil.

Ladle the Batter and pour onto the hot griddle. Gently spread the batter to a thick pancake. Note that the quantity of batter to make Uthappam will be more than what you would normally use for a Dosa. The Uthappam should be thick.

Cook the Uthappam on a medium flame. Drizzle some Oil on the top and sides. Cook till the base is golden. Then flip and cook the other side.

Remove the Uthappam from griddle and repeat with remaining batter.

Serve with Chutney or Sambhar.

For making Onion Uthappam add some chopped Onions on the Uthappam as soon as you spread the batter. Lightly press the onions on the Uthappam so that they stick to the batter.

Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Channa Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal - 1/8 cup

Red Chilli – 5

Fennel - 1 tsp

Ginger - a small pc.

Onion – 1, chopped

Coconut – ¼ cup, grated

Curry Leaves - chopped

Drumstick Leaves / Spinach - 1 cup, chopped (optional)

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium bowl add Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal and Moong Dhal. Wash the Rice and Dhal well until the water runs clear; then let soak in Water along with Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal to a fine paste along with Fennel seeds and a small piece of Ginger.

Transfer the Batter to a bowl and add Onion, Coconut gratings, Curry Leaves, Drumstick leaves, Asafetida and required Salt. Mix well.

Heat Dosa Tawa in medium heat. Grease with Oil. Pour a big ladle of Batter in the tawa and spread evenly. Pour Gingelly Oil around the corners of the Adai. Turn over and cook other side also.

Serve warm with Aviyal, Butter and Jaggery or any other South Indian Chutneys.