Rava Pulihora(nimmakaya rava pulihora)

       Ingredients

  Broken wheat (dalia)-2 cups(a little bit fine rava)

  Lemon-2

   Salt-2 tspn

      For seasoning(tadka)

     Oil-2tbs

     Mustard  seeds-1/2 tsp

     Dry red chilli-1

     Chana dal-1 tsp

     Ground nuts -1 tsp

     Urad dal - 1 tsp

     Green chillies (slit length wise)-4

     Asafoetida - very little

     Curry leaves(handful)

           Preperation:

 Take a bowl or a pan,heat it and add 1 tspn of oil.

 Add a little seasoning and add 3.5 cups of water and 2tsp of salt.

When the water starts to boil add turmeric and once the water is fully boiled add rava  and mix well.

When  it is cooked well cover it and keep it aside.

Squeeze out  juice from lemon and keep it aside.

Heat  oil  in a pan for tempering and add all the ingredients listed (in the same order).

Remove from heat and mix it with the rava.

When the rava is completely cool add the lemon juice  to it.mix well .

Transfer into a serving bowl.

Rava pulihora is ready to serve.

Idli

Ingredients:

• Rice -2 cups
• Urad Daal (white) -1 cup
• Salt - 1 1/2 tbsp
• A pinch of Baking Soda
• Oil for greasing

Method:

• Wash and soak the daal overnight or for 8 hours.
• Wash and drain the rice. Grind it coarsely in a blender.
• Grind the daal into a smooth paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idli holder or pan well and fill each of them with batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife or spoon to remove the idlis.
• Serve hot with coconut chutney or sambhar.

Lauki Dosa(anapakaya dosa)

For the batter

• Rice - 2 Cups
• Lauki(bottle gourd)-medium size,1
• Salt to taste
• Oil

Method

• Soak rice overnight or atleast for six hrs in water.
• Peel out the lauki and cut into small pieces.
• Grind the soaked rice and the sliced lauki pieces to a smooth paste.
• Mix together, add salt and little water to make batter.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.
• Serve hot with coconut Chutney.

Coconut chutney

Ingredients

• 2 cups of fresh coconut, shredded
• 10 dry red chillies
• 1 spring curry leaves(karipatha)
• A large pinch of hing (asoefetida)
• 1/2 tsp methi(fenugreek) seeds(menthi)
• 2 tsp urad dal(minappappu)
• 2 tsp channa dal(senaga pappu)
  
• Salt to taste

Method

• Heat some oil and add the dals, curry leaves, hing, methi and red chillies.
• Fry till done.
• Add this to the coconut and blend into a smooth paste.
• Add salt to taste.
• Goes well with dosas & idli too..