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Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1 tsp Channa Dhal - 1 tsp Curry Leaves Turmeric - 1 tsp Asafetida - 1/4 tsp Onion - 2, sliced Green Chilli - 4, slit Ginger - a small pc, grated Potato - 3, cubed Besan - 1 tsp Salt Dosa Batter - 4 cup Heat Oil in a medium pan. Temper Mustard, Urad Dhal, Channa Dhal, Curry Leaves, Asafetida and Turmeric. Saute Onion, Green Chilli and Ginger until the Onion turns translucent. Add the Potatoes along with 2 cup Water and required Salt.

Idly Dosa Batter - 4 cup Oil Heat a Dosa griddle on medium heat. Smear the griddle with few drops of Oil. Ladle the Dosa Batter and pour onto the hot griddle, slightly spread it to a thick small round Dosa . Cover the griddle with lid and let cook for 1 min on low medium heat. Remove the Dosa from griddle and repeat with remaining batter. Serve with spicy Chutney.

Benne Dosa, is a type of Dosa which traces its origin from the city of Davanagere in Karnataka. It is prepared by addition of generous amou

Rawa - 1 cup Rice flour - 1 cup Maida - ½ cup Onion - 1, minced Green Chillies - 2 Ginger - a small piece, grated Curry leaves Peppercorn - 10 Cumin seeds - 1 tsp Coconut pieces – 1 tbsp. (Optional) Salt Oil Mix Rawa, Rice flour and Maida along with required Salt. Add Water and make a thick batter. Leave it for an hour. Then add enough water to make it a thin batter like Neer Dosa batter. Add chopped Onion, Green Chillies, Ginger, Curry Leaves, Peppercorn, Cumin seed and Co

Urad Dhal - 1 cup Channa Dhal - 1/8 cup Fenugreek - 1 tbsp. Idly Rice - 4 cup Salt Oil Soak Urad Dhal, Channa dhal, with Fenugreek seeds in Water for about 6 hours. Soak the Rice separately in another bowl. Transfer the soaked Dhal mixture into a wet grinder and grind to a smooth paste. Follow the same for soaked Rice. Blend both the Dhal and Rice mixture together until thoroughly mixed. Allow this mixture to ferment for at least 8 hours or overnight. Season the mixture wit

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 fli

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