Rava Dosa

Indredients:

Rice Flour - 1 cup
Sooji - 1 cup
Maida - 1 cup
Onion - 1 small pieces
Green Chillies - 5 small pieces
Coriander - washed and chopped fine
Zeera - 1/2 spoon
Salt to taste
Water

Preparation:

1. Mix Sooji, Rice Flour and Maida well. Add water to this mixture and mix well to aviod plums in the paste.
2. Add Rest of the ingredients to the paste and mix well.
3. Add more water to the paste to make it very thin (rava dosa paste should be very thin).
4. Prepare dosa on a pan as usual. Coconut Chutney tastes well with rava dosa.

Serving - 15 Dosas

Idli (Andhra Style)

Ingredients:

Urad dal - 1 cup
Idli rava - 2 cups
Salt

Preparation:

1. Soak urad dal in water for at least 5 hours.
2. Soak idli rava in water for at least 5 hours.
3. Grind urad dal in a mixer. Add water to make a smooth paste (batter).
4. Squeeze water with hand from idli rava and add it to the batter.
5. Add salt to taste to the batter and mix well.
6. Leave the batter aside and ferment it overnight (Do not refregirate).
7. Serve with tomato chutney, coconut chutney and sambar.

Serving - 2 people

Puffed Rice Upma (Borugula Upma)

Ingredients:

Puffed rice - 8 cups
Pappula Podi - 3 tsp (Add more if you like it spicy)
Onion - 1 Small Pieces
Tamota - 2 Small Pieces
Green chillies - 8 Small Pieces (Add more if you like it spicy)
Salt to taste
Water

For Seasoning:

Mustard Seeds - 1/2 tsp
Zeera - 1/2 tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Red chillies - 4 pieces
Curry leaves
Turmaric - 1/2 tsp
Oil

Preparation:

1. Take puffed rice in a sieve and put it under tap water until it gets completely wet.
2. Drain out excessive water and keep it aside.
3. Heat oil in a pan. Season with Mustard seeds,Zeera,Channa dal,Urad dal,Red chillies and Curry leaves and also turmaric .
4. After the Mustard Splutters add onions, green chillies then fry it well.
5. Add tomatoes to this mixture and cover it for 3 minutes at medium flame until all tomatoes are fried well.
6. Add puffed rice and sprinkle salt on top and mix well. Cover it for 3 minutes at medium flame.
7. Sprinkle pappulapodi and mix well at low frame for 1 min and turn off the flame.

Serving - 2 People

Andhra Dosa

Ingredients:
Sonamasuri Rice - 3 cups
Urad dal - 1 cup
Salt to taste

Preparation:

1. soak rice and urad dal in water atleast 4 to 5 hours or overnight.
2. Grind rice and urad dal together to make a smooth paste.
3. Add salt and leave the paste overnight to ferment.
4. Make dosa with batter as usual on a pan.

Serve with Green chilly chutney.

Serving 25 Dosas

Red Chilly Chutney

Ingredients:

Red Chillies -20
Chopped Onion - 1/2 piece
Tamarind - 3 pieces
Salt to taste

Preparation:

1. Grind tamarind, red chillies and salt in a mixer to make red chilly powder.
2. Add onions to the red chilly powder and grind it again in a mixer.
3. Serve with dosa , idli.

Coconut Chutney

Ingredients:

Chutney dal - 1 cup
Shreded Coconut - 1/2 cup
Green Chillies - 10-15 (Add more if you like it spicy)
Tamarind - 3 pieces
Salt to taste

And Season With:

Mustard Seeds - 1 tsp
Zeera - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Red Chillies - 2
Hing Powder(Asafoetida Powder)
Curry leaves
Oil

Preparation:

1. Mix all ingredients and grind this mixture in a mixer by adding 1/2 cup water.
2. Seasoning with seasoning ingredients and serve with poha dosa,idli,pongal and upma.
   

Poha Dosa (Aapala Dosa)

Ingredients:

Rice - 2 cups
Urad dal (minapappu) - 1/2 cup
Poha (atukulu) - 1 cup
Curd - 4 spoons
Salt to taste

Preparation:

1. Soak rice and urad dal in water for at least 5 hours.
2. Soak poha in water for 1 hour.
3. Grind rice and urad dal together to make a smooth paste(batter).
4. Grnd poha to make a smooth paste.
5. Mix the poha paste with the batter. Add salt and leave the paste overnight to ferment.
6. Add curd to the batter and mix well. If needed add water to thin the paste.
7. Prepare dosa as usual on a pan.
8. Serve with coconut chutney and red chilly chutney for good taste.

Serving - 20 Dosas