Cucumber / Kakdi Dosa

Time 15 min
Ingredients
Dosa batter 1 cup
Grated carrot 2 tbsp
Grated onion 2 tbsp
Grated cucumber 1/4 cup
Grated ginger 1/4 tsp
Butter 2 tbsp 
Salt to taste

Method
Mix carrot, cucumber, ginger, onion, salt and batter.
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Apply 1tsp ghee all over the dosa, then roll dosa and serve hot.

Nachni Dosa with Sprouts

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Sprouts 1 cup

Chopped onion 1 cup

Green chilies 2-3

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Transfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add sprouts, onion, green chilies and salt to the batter. Make dosas. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Nachni Idli

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Trasnfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add salt to this idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Semolina / Rava Idli

Time 15 min

Ingredients
Semolina / rava 2 cups

Moong daal 1 cup

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to the idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / coconut chutney.

Sweet Appe / Appam

Time 15 min

Ingredients

Kolum rice 1 cup

Fresh coconut small pieces 2 tbsp

Jaggery 3/4 cup

Poha 1/4 cup

Cardamom powder 1/4 tsp

1 pinch of Salt

Ghee 2-3 tbsp

Method

Soak rice and poha separately for 4-5 hours. Remove water completely from rice and blend with jaggery & poha in blender (By not adding water). Now keep this batter which is little thicker than idli batter overnight. Next day add coconut pieces and mix well. 

Now heat appe patra, add ghee, then add one spoonful of batter in every mould, (mould should be half filled) let it cook for 2-3 min then flip, cook again for 2 min. Serve hot.

Paper Dosa

Time 20 min

Ingredients

Rice 1 cup

Black gram / urad daal 1/2 cup

Moong daal 1/2 cup

Cumin seeds 1/2 tsp

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rice, moong daal and black gram for 4-5 hrs. Then grind with salt into a smooth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.

At the time of making dosa, to the batter add cumin seeds, asafoetida.  

Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan. 

Then immediately take spoonful of batter at the center, spread fast in circular fashion. 

Apply ghee, then after 3-4 min roll the dosa and serve hot with chutney or batata bhaji.

Idli Sambar

Time 15 min

Ingredients
Rice (Kolum) 3 cups

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to this idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar.

Rice Appe

Time 20 min

Ingredients

Idli rava 1 cup

Black gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp 

Method

Soak idli rava, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for min 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney or sambar.

Rava Appe

Time 20 min

Ingredients

Semolina / rava 1 cup

Blak gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp

Method

Soak semolina, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney.