Coconut Chutney

Coconut - 1 cup, grated

Roasted Channa Dhal - 1/4 cup

Green Chili - 4

Tamarind - a small piece

Cumin seed - 1 tsp

Ginger - a small piece

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard seeds - 1 tsp

Urad Dal - 1/2 tsp

Asafoetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chili - 2

Place the coconut in a blender with roasted channa dal, green chili, tamarind, cumin, cilantro (optional), ginger, garlic, and required salt. Blend this mixture into a smooth paste and set it aside.

In hot oil, temper mustard seeds, urad dal, asafoetida, shallots, curry leaves, and red chili, then add this to the prepared chutney.

Naan

AP Flour - 2 cups + more for dusting

Yeast - 1 tsp

Baking Powder - 1 tsp

Baking Soda - 1 tsp

Sugar - 2 tsp

Salt

Yogurt - 3 tbsp.

Oil - 2 tbsp.

Milk - 1/2 cup

Butter

In a food processor, add AP Flour followed by Yeast, Baking Powder, Baking Soda, Sugar, Salt, Yogurt, and Oil. Run the processor for 30 seconds, until the ingredients are just combined. Adding Milk and Water little by little, knead the mixture into a smooth, slightly sticky dough. Cover the dough with a damp cloth and let it rest for about 4 hours.

Have two bowls on your counter, one with extra AP Flour for dusting, and one with Water.

Divide the dough into 6 equal balls and lightly roll each ball in AP Flour to keep them from sticking to each other. Roll the dough into the desired shape. Repeat with the rest of the dough.

Warm a cast-iron skillet over high heat. Make sure you have a lid large enough to fit the skillet.

Dampen one side of the Naan with Water and gently place the moist side on the hot skillet. Cover the skillet with the lid. The dough will start to bubble. After about 1 minute, flip the Naan. It should be blistered and somewhat blackened; that's typical of traditional Naan. Cook the other side for about 30 seconds to 1 minute. Remove the Naan from the skillet and smear with Butter.

Repeat with the rest of the Naans.

Wrap the Naan in foil or place in an insulated container until ready to serve.

Variations:

Garnish the Naan with minced Garlic and Cilantro to make Garlic Naan.

Garnish the Naan with grated Ginger and Honey to make Honey Ginger Naan.

Garnish the Naan with minced Garlic, Cilantro, and crumbled Paneer to make Paneer Naan.

Adai

Idli Rice – 1 cup

Toor Dhal – 1/4 cup

Chana Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal – 1/8 cup

Dry Red Chilli – 5

Fennel Seed – 1 tsp

Ginger – a small piece

Onion – 1, chopped

Coconut – 1/4 cup, grated

Curry Leaves – chopped

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

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium-sized bowl, mix Idli Rice, Toor Dhal, Chana Dhal, Urad Dhal, and Moong Dhal. Rinse the rice and dal well until the water runs clear, then soak them along with the dry red chilies for at least 4 hours.

Grind the soaked rice and dhal into a smooth paste with fennel seeds and a small piece of ginger.

Move the batter to a bowl and add in chopped onion, grated coconut, curry leaves, drumstick leaves, asafoetida, and required salt. Mix thoroughly.

Preheat a dosa tawa over medium heat and lightly grease it. Pour a large ladleful of batter onto the tawa and spread it evenly. Drizzle gingelly oil around the edges of the adai. Flip it and cook the other side as well.

Serve hot with aviyal, butter, and jaggery, or any other South Indian chutneys.