Simple and Delicious !

Ingredients
Chana dal or tuar dal 3/4 cup
raw rice 1 cup
shallots 4
green chillies 3 or 4
curry leaves 1 sprig
cumin seeds 2 pinches
salt
ghee



How to prepare
Soak rice and dal for 4 or more hours.
Peel shallots. Grind all the ingredients together with enough water just to cover the ingredients. The batter should have the thickness of the normal dosa batter.
Heat griddle, pour a ladle full of batter. Spread like you make uzhunnu dosa. When one side is done, dosa separates itself from the griddle , then apply little ghee on it and turn.
Serve when the other side is also done. Enjoy with usual chutneys or chammanthis.

My contribution to Srivallis's Dosa Mela...!

Ingredients
Atta / wheat flour 2 cups
potato 1 medium size
onion 1/2
green chilly 1 or as desired
curry leaves few
coriander leaves few
cumin seeds powder 1/4 tsp
water enough
salt
oil



How to prepare
Boil and peel potato. Mash it.
Chop onion, green chilly, coriander leaves and curry leaves together finely. Mix everything with Atta and make a dough for making puris.(Or saute them in little oil and mix with atta / flour.) Make small balls and press them to make puris applying little oil. (See puri recipe here) Deep fry. Make puris little thick while pressing. Other wise it would be difficult to remove from the press.

Curries for Puri,

A simple breakfast dish using coconut and raw rice

Ingredients and method
Raw rice / Pachari 1 1/2 cups
coconut grated 1/2 or 3/4 cup
sugar 1/2 tsp
salt
ghee or oil

Soak rice in water for 3 or 4 hours. Grind with water , sugar, salt and coconut. Grind to a smooth batter. Heat griddle / frying pan , apply little oil or ghee and make dosas. Cover with a lid. Have with meat, fish, egg or vegetable curries..!

This is one of the easiest of breakfast recipes. You can cook this in few minutes. A tasty dish which can take with sugar , curries or boiled banana.If you have leftover bread in your fridge use it to make this delicious breakfast. Children can take this as a tiffin too. It will not turn hard later like the usual rice powder puttu.I used 4 or 5 bread slices to make these 3 pieces of puttu.

How to prepare bread puttu
Bread
water
salt (if the bread is unsalted)
coconut grated



Slice the sides of bread. Sprinkle very little water on bread pieces and crumble them which actually look like puttu podi.(you can use mixer grinder to make bread crumbs.Then sprinkle water over it).Mix with hands. Then put two handful into the puttu kutti then coconut grated on top. Repeat this until you make three pieces of puttu. Steam them on the puttu kudam / vessel. Take out just like we do for making puttu.
Use very little water to sprinkle over or you can make without sprinkling water too.

For making puttu / steam cakes follow the puttu recipe here.

Erachi puttu / Steamed Rice flour Cakes with meat mixture.

Ingredients and Method
Minced meat 2 cups
onion 2
ginger garlic paste 2 teaspoons
green chillies 4
coriander leaves chopped 1/2 cup
pepper powder 1 teaspoon
turmeric powder 1 teaspoon
coriander powder 2 teaspoons
garam masala 1 teaspoon
salt
oil



For making the mixture,
chop onion, green chillies and coriander leaves finely. Heat oil, saute onion. When it is transparent, add garlic and ginger paste as usual. Stir for few seconds until the raw smell goes. Then saute green chillies, add meat, all the powders and salt into this. Add little water to cook. Once it is cooked, reduce water and make it a dry curry. Add coriander leaves and mix well.

For making puttu, first place little of this mixture in puttu kutti.Then put two handful of rice flour prepared. Then meat mixture. Repeat this to get three pieces of puttu. Cook this on the puttu vessel till the steam comes out. Let it cook for few more minutes after the first steam comes out.

You can follow the instructions for making puttu here.

If you love to have puttu with some curries, the Vegetable stew or Kuruma is best to take with this. Making the meat mixture very thick like curries adding tomatoes will prevent the steam to come out.

See Mishmash's Erachi puttu recipe here! If anyone of you have an Erachi puttu recipe, pls let me know.
Again an entry for RCI Kerala hosted by Currybazar.

Chappathi and parippu Curry

For making chapathi
whole wheat powder / Atta
warm water
oil or ghee little
salt

Make a dough using the above ingredients. Divide the dough into small balls. Sprinkle little wheat powder on the wooden board and place the ball over it. Roll each ball to make chapathis using the rolling pin. Heat a griddle / tawa. Place the chapathi over it. When steam comes, soon turn over it. (it takes only few seconds for the steam to come out). Then wait until one side of the chapathi cooks well. You can see some parts of the chapathi puffs up. So flip over again , wait, it will puff up wholly. Remove from griddle. Apply 1/4 teaspoon of ghee over the sides of chapathis if you like. Don't forget to wipe the pan with a tissue paper or cloth in between to remove the burned powder.



Dal / parippu Curry
masoor dal / red lentils/ chuvanna parippu 1 cup
onion 1
tomato 1
green chillies 2
garlic cloves 2
turmeric powder 1/2 teaspoon
red chilly powder 1 or 2 teaspoons
mustard seeds 1 teaspoon
cumin seeds 1/4 teaspoon
curry leaves
coconut oil
salt

Wash dal. Add chopped onion, tomato, green chillies and all the powders to dal. Add salt and enough water to cook. (Take water enough to cover the ingredients and later if you find the water is not enough add little more.) Cook on medium flame. When it is half cooked add the crushed garlic cloves. Cook until done. Heat oil, splutter cumin seeds, mustard seeds and add curry leaves. Pour them into the curry.

Other curries for Chapathi.
See the chapathi making video here.

My friend Jeena of Jeena's kitchen tried out this recipe, Pls check her blog here!

This is the most easiest break fast dish for me. Mom makes it with different types of curries.
Vegetable, meat, fish, egg - curries and chutney / chammanthi, all are great with this dish. If you like to have a sweet dish, take this with coconut milk and sugar.
Pola / പോള means a very thin sheet. These dosas are very thin and hence the name.


Rice powder pancakes

Ingredients and Method
rice powder roasted 1 cup
egg optional
water
salt


Coconut dosa

Mix everything together. Add enough water to make the batter. Make a buttermilk like thin batter. If you use egg, mix it very well in the batter(I haven't used egg for making dosas in the above picture.) After you prepared three or four dosas, the batter will be thick, so add little water and salt again.Repeat the procedure till finish making it.

Heat a frying pan or a griddle /ദോശക്കല്ല്‌. Dip the part of a tissue or a cloth in little oil or ghee. Wipe the surface of the pan with it. Then pour the batter over this. No need to rotate like other dosas, since the batter is very thin, will spread itself. Cover with a lid. No need to flip over this. When it is cooked , we can take the dosa easily from the griddle.

You can make coconut dosa by adding two or three tablespoons of fresh grated coconut too.


Coconut dosa with fish curry

How to prepare Rice flour / Arippodi
Since a few of you have doubts about what kind of rice flour that we should use for making this dosas, I add a little more information regarding that.
Actually, the rice here is raw rice / pachari. Here, I get it from the shops which is labelled as white rice.For making rice powder at home, wash and soak rice in water for half an hour then drain.Let the water go wholly but before it is completely dried up, powder them using the grinder.
Then dry roast this powder. We do this just to increase the shelf life of the rice flour, since it has water content in it. So after roasting you can keep it long in tightly closed tins. (Still I use the rice flour which I brought from home in August). Don't roast for long , until it changes color. Roast by stirring continuously till you feel the powder is not wet.
After that sieve it. You can use this powder for making dosa / pola or pathiri. For making puttu, no need to sieve powder. For puttu , it is better to use some coarse powder.
If you get ready made rice flour, no need to roast it. They might have done it already. More over, the roasted powder can reduce the cooking time also.(Since it is already cooked). Thats why while making pathiris we wouldn't cook the powder too much in the boiled water.

Puri
wheat powder 2 cups
water 3/4 cup or enough to make dough
oil little
salt

Mix them together and make a dough. Make small balls and prepare circles using a chappathi press or roll on a wooden board. Deep fry them. If you do not know how to make puri, check the links here.



Mixed vegetable curry
carrot 1 chopped
cauliflower florets 1/2 cup
cooked green peas 1 cup
beans chopped 1/2 cup
potato 1 chopped
green chilly 2 chopped
onion 1 chopped
tomato 1 chopped
garlic and ginger paste 2 tea spoons
garam masala 1/2 tea spoon
Meat masala powder(I use Eastern) 2 teaspoons
turmeric powder 1/2 tea spoon
red chilly powder or pepper powder 1 tea spoon
coriander powder 2 tea spoons
curry leaves few
coriander leaves chopped few
cumin seeds 1 pinch
mustard seeds
oil
salt

Cook all the vegetables with enough water, turmeric powder and salt.

Heat oil, splutter mustard seeds and cumin seeds. Saute onion. When transparent, add ginger garlic paste and saute for few moments. Add tomato,all the powders and salt. Then add curry leaves, coriander leaves and all the cooked vegetables. Sprinkle garam masala and meat masala and mix well. Cook on a low flame until the curry gets enough thickness.

Ingredients and method
rava / semolina 1 cup
water 2 cups
onion 1
ginger 1/2 inch piece
green chilly 1
red chilly dried 1
curry leaves few chopped
black gram dal or uzhunnu parippu 1 tea spoon
mustard seeds 1 teaspoon
coconut oil 1 table spoon
ghee 2 tea spoons
salt



Dry roast rawa, for few seconds. Boil water and keep aside.

Heat oil, add ghee into it. Add uzhunnu parippu. when it turns red,add mustard seeds and let it splutter. Cut dried red chilly into pieces and add and sute.Add chopped onion and saute for a while. Then saute chopped ginger, green chilly and curry leaves. When the aroma comes out, add previously boiled water. Put enough salt, let it boil again. Then add rawa into this. Keep stirring on low heat. When the water is completely absorbed, remove from fire and keep the lid closed.
Good with fish curries or sugar.

For making Dosa
white rice 2 cups
black gram dal / uzhunnu parippu 1/2 cup
green gram dal / cherupayar parippu 1/4 cup
cooked rice 1/2 cup
water
salt



Soak rice, black gram dal and moong gram dal in water for 3 to 6 hours. Wash and grind them together using enough water to make dosa batter. Then blend with cooked rice. Add salt and keep for fermentation up to 12 hours.Add yeast if needed. Make dosas on a hot frying pan or thawa. Spread little ghee over it.



For Making Potato Masala
potatoes 2 big
onion 1
ginger 1/2 inch piece
green chillies 2 or more
curry leaves few
coriander leaves chopped few
tomato 1
turmeric powder 1/2 tea spoon
chilly powder 1/2 tea spoon
cumin seeds 1 pinch
oil
salt
mustard seeds

Boil and peel potatoes. Mash them. Heat oil , splutter mustard seeds and cumin seeds. Saute chopped onion. When it is transparent, saute chopped green chillies, chopped ginger and curry leaves. When the smell comes, add chopped tomato and coriander leaves and the powders and salt. Let the tomato cook well, then mix this with mashed potatoes.

Other curries to take with Dosa,
Sambar
Chutney
Chammanthi

Idli and Sambar

Ingredients
Raw rice 1 cup
Matta rice ½ cup
Black gram dal / uzhunnu parippu ¾ cup
Cooked rice ¼ cup
salt

Method
Soak raw rice and matta rice with balack gram dal in water for 3 or 4 hours.
Wash and make a batter of all the ingredients using enough water to make it thick.(add yeast if needed).
Keep in a container for about 12 hours to ferment.
Make idlis using the idli vessel.


Idli and Coconut Chammanthi

Coconut Chutney

Idli with Coconut Chutney and Ulli Chammanthi

Ingredients and method
Coconut grated 1 cup
Ginger ½ inch piece
Small onions 5
Curd 1 table spoon or tamarind half goose berry size
Green chilly 2
water 1/2 cup or according to thickness
Salt
Curry leaves few

For seasoning
Coconut oil
Red chillies
Mustard
Curry leaves

Grind everything together. Season with the above.

Ulli Chammanthi


Ingredients
Small onions 7
Tamarind 1 gooseberry size
Red chillies 4 (according to taste or red chilli powder 2 tsp)
Salt
Coconut oil
curry leaves optional

Method
Peel small onions, wash them.
Heat little oil.
Sauté small onions for few moments till it turn color and then sauté red chillies.
Take them out from oil, grind with tamarind and salt.
You can make them without sautéing also.
For that just grind all the ingredients as raw and add coconut oil in the end.

related recipes,
Sambar
Coconut chammanthi

Ingredients for making appam
Raw rice / White rice – 2 cup
Cooked matta rice ½ cup
Coconut grated 3/4 cup
Yeast ½ tea spoon
Sugar 1 tea spoon
water
Salt

Method of Preparation
Soak raw rice for 3 or 4 hours. Wash and grind with all other ingredients. Keep the batter to be fermented for about 12 hours. Keep the non stick pan on a medium flame. Pour two ladle full of batter (if needed wipe pan with a tissue dipped in oil) into it. Rotate the pan in a circular manner. You can see holes appearing on the appams. After that, cover with lid. The appam batter should not be watery or too thick. I don’t claim it should be okay for every one who give a try. It depends on how much the appam batter is fermented. We can say the success of appam making, viewing the batter it self. For making flower appams, let the batter go forward then back ward, again right and opposite to that, then left and bring back opposite to that. It is easy if you try. Appam is also known as Paalappam or Vellappam.

We wouldn’t use yeast at home in Kerala, mostly we add one tablespoon of uzhunnu/black gram dal. It doesn’t work here in winter season, so I began to use yeast. During winter season, the fermenting of the batters like Idli, Dosa and Vellappam is not easy. So keep the batter inside the microwave oven, after you finished heating any food. It will help.

For making appams and Duck roast you can follow this recipe from Secret of Taste




Potato Stew

Ingredients
Potato 2
Onion 1 chopped
Tomato 1 small chopped
Ginger ½ inch chopped
Turmeric powder ½ tea spoon optional
Green chillies as desired
Coconut milk thick 1 cup
Pepper powder 1 tea spoon
Curry leaves few
Mustard seeds
Salt
Oil

How to prepare
Boil potatoes and peel.
Cut into small pieces.
Heat oil.
Splutter mustard seeds.
Sauté onion.
When it is transparent, sauté ginger and green chillies in it till the aroma of ginger comes.
Add turmeric, potato and tomato pieces, pepper powder, curry leaves and salt.
Stir it for few minutes.
Pour coconut milk into this.
Add little water if you want to reduce the thickness.
When it begins to boil, remove from fire.
Best with Appam and Chappathi

I just add the appam recipe with the amount of water to help some readers here who asked me.This time I have made little changes, hope it may help you.

Appam
raw rice 1 cup
coconut grated 1/2 cup
yeast 1/4 or 1/2 tsp
warm water 1 cup(25% hotwater )-about 200 ml
cooked rice / choru 1/2 cup
sugar 1 tsp
salt

Grind everything together. Ferment for 12 hours.I kept the batter inside the oven to ferment in a plastic container.

There are many types of Pathiris, in Muslim Cuisine. Neipathiri, meen pathiri, erachi pathiri, Kaipathiri, kattipathiri , poricha pathiri etc. And this thin pathiri is the most easiest among them. The method of preparation is different for the Muslims in the Thalasseri, Kannur region of Kerala.

Ingredients for making pathiri
Rice powder roasted 1 glass
Water 1 glass
Salt

Rice powder for Pathiri

Dust the board using the same rice powder used for making pathiri dough.

Place tawa/griddle/non stick pan on a medium flame. Low flame and extra high flame will not make pathiris good. When the tawa is hot, place the pathiri on it. You can see the steam passes through it within few seconds. Note, it takes only few seconds. Don’t wait for long. Soon turn the pathiri. This time wait a little long, till the ends of pathiri is little crispy or cooked. But be careful, the pathiri shouldn’t be brown.

Curries for Pathiri
Fish Curry
Chicken Curry
Mutton Curry
Egg Curry
Green Peas Curry

Read here more about pathiri.

How to prepare
Soak black chana in water for one whole night.
Wash.
Mix with turmeric, red chily powder and salt.
Cook in enough water till soft.
Take one table spoon chana from this and grind to a paste or mash it.
Mix this in the above cooked kadala.

Again, heat coconut oil, splutter mustard seeds, add red chilly pieces, chopped onion.saute onion till transparent.
Add green chilly, curry leaves and ginger chopped or crushed.
Sauté.
Add tomatoes and coriander powder.
Stir well.
When tomatoes are done, mix with the above kadala solution.check salt.
Boil.
Remove from fire.