Chole Chaat

1 cup chickpeas - soaked in water for 8 hours, drained, and pressure cooked for 3 whistles

2 tbsp oil

1/4 cup besan

1 tbsp grated ginger

1 seeded minced green chili

1 1/2 tsp salt

1 tsp black salt

1/2 tsp black pepper

1 tsp roasted cumin powder

1 tsp mango powder

1 tsp garam masala

2 tsp lemon juice

1/4 cup tamarind chutney

Heat oil in a saucepan and add besan, stirring until it turns golden brown.

Add grated ginger, minced green chili, and cooked chickpeas to the besan.

Season with salt, black salt, black pepper, roasted cumin powder, mango powder, and 1/2 cup water.

Lightly mash the chickpeas and let it simmer on low heat for 10-15 minutes.

Remove from heat and stir in garam masala and lemon juice. Allow it to rest for at least 30 minutes.

Before serving, drizzle with tamarind chutney and garnish with minced ginger, green chilies, tomatoes, and lemon wedges.

Serve with toasted bread slices, French bread, or crispy potato wedges.

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.