Uzhundhu(Urad dal) vadai

Ingredients

Urad dal 1 cup

Onion 1/4 cup

Curry leaves 5 to 6 leaves

Coriander leaves A small bunch

Cumin seeds 1 tsp

Pepper 1/2 tsp

Green chilli 1 or 2

Salt as required

Oil as required

Direction

• Wash and soak urad dal for 2 hours.
• Grind urad dal in the grinder if you can,otherwise blend in a blender by adding little by little water.
• Do not add too much water. If you add too much water, the vadai will be too oily.If your batter is so thick,it will become hard.To avoid this,check the batter before making the vadai.
• Take some water in a bowl,put a small amount of batter into the water. If the batter floats,the consistency is good.
• Heat some oil in a pan.Mix all the ingredients in the batter.
• Take water in a bowl, dip your hand in the water and take some lemon size batter. Make it into a ball. Press in the middle of the ball and put it into the oil.Fry them until it turns into golden brown. Have it with coconut chutny and enjoy :)

Adai Dosai

Ingredients :
Toor dal - 1/4 cup
Channa dal - 1/4 cup
Urad dal - 2 tsp
Moong dal - 2 tsp
Rice - 1 cup
Red chili - 3
Curry leaves
Onion
Coconut pieces
Coriander leaves
Cumin seeds
Salt

Direction :

• Soak rice and all dals separately for 2 hours.
• At first blend rice,then add dals,red chili and salt.
• Blend them coarsely and transfer it to a bowl.
• Now add curry leaves,coriander leaves,coconut,onion and cumin seeds.
• The batter should be thick.
• By using dosa tawa make beautiful dosas.
• Coconut chutney goes well with this dosas.

Onion Egg Pesarattu

Ingredients:

Whole green moong dal - 1 cup
Onion - 2 tbsp
Rice - 1/2 cup
Green chili - 2
Ginger - a small piece
Cumin seeds - 1 tsp
Egg - 1
Salt to taste

Direction:

• Soak moong dal and rice overnight or at least 5 hours.
• Then move them to a blender and add all other ingredients.
• Blend them well.It should be dosa batter consistency.
• Make dosas from this batter.
• Break and pour egg on the top of the dosa.
• If you want add crushed pepper.
• Cut onion into small pieces and saute them well with green chili,curry leaves and coriander leaves.
• Add this on the top of  the pesarattu.

Plain Egg Pesarattu

Ingredients:

Whole green moong dal - 1 cup
Rice - 1/2 cup
Green chili - 2
Ginger - a small piece
Cumin seeds - 1 tsp
Egg - 1
Salt to taste

Direction:

• Soak moong dal and rice overnight or atleast 5 hours.
• Then move them to a blender and add all other ingredients.
• Blend them well.It should be dosa batter consistency.
• Make dosas from this batter.
• Break and pour an egg on the top of the dosa.
• If you want, add crushed pepper.

Onion Pesarattu

Ingredients:

Whole green moong dal - 1 cup
Onion - 2 tbsp
Rice - 1/2 cup
Green chili - 2
Ginger - a small piece
Cumin seeds - 1 tsp
Salt to taste

Direction:

• Soak moong dal and rice overnight or atleast 5 hours.
• Then move them to a blender and add all other ingredients.
• Blend them well.It should be dosa batter consistency.
• Make dosas from this batter.
• Cut onion into small pieces and saute them well with green chili,curry leaves and coriander leaves.
• Add this as a topping for the pesarattu.

Plain Pesarattu

Ingredients:
Whole green moong dal - 1 cup
Rice - 1/2 cup
Green chili - 2
Ginger - a small piece
Cumin seeds - 1 tsp
Salt to taste

Direction:

Soak moong dal and rice overnight or at least 5 hours.
Then move them to a blender and add all other ingredients.
Blend them well.It should be dosa batter consistency.
Make dosas from this batter.

Simple white sambar

Ingredients:

Toor dal - 1/4 cup
Onion - 1/2 cup
Green chilli - 4
Red chilli - 2
Tomato - 1/4 cup
curry leaves
Oil - 1 tsp
Mustard seeds
Salt to taste

Direction:

• Soak toor dal for 2 hours.
• Wash dal and then add to a blender.
• Add onion,green chilli,tomato to the above dal in the blender.
• Pour the mixture into a pan and add 3 cups of water.
• Let it boil for 15 minutes.
• Heat oil in another pan,put mustard seeds,red chilli and curry leaves.
• Add them to the sambar.
• This sambar is perfect for idly and dosai.

Paruppu payasam

Ingredients:

Moong dal - 1/2 cup
Jaggery - 1 cup
Rice - 1 tsp
Cashews - 5
Kissmiss - 5
Cardamom - 2
Ghee - 2 tsp

Direction :

• Fry moong dal for 5 minutes.
• Wash and pressure cook the dal and the rice.
• In a pan take jaggery,add litte bit water and heat it.
• Strain the jaggery using a mesh or cheese cloth.
• Heat the pan with ghee,add cashews,kissmiss and cardamom.
• Now add the jaggery juice and the cooked dal.
• Allow to boil for 10 or 15 minutes.
• Again add ghee if you want.

Urad dal chutney

Ingredients:

Urad dal - 3 tsp
onion - 1 cup
coconut - 3 tsp
Salt to taste
Mustard seeds
curry leaves

Direction:

• Fry the urad dal for 10 minutes.
• Add onion and coconut and saute well.
• Add required salt and grind the above mixture.
• Heat oil in pan and put mustard seeds and curry leaves.
• Add them to the paste.
• Now urad dal chutney is ready.

paruppu urundai kulambu

Ingredients:

Tamarind - lemon size
Tomato - 1
Onion - 1
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves
Sambar powder - 1 tsp
chili powder - 1/2 tsp
salt to taste
Oil

Direction:

• Take oil in a pan and spread mustard seeds ,fenugreek seeds,cumin seeds and curry leaves.
• Saute well for few minutes.
• Pour tamarind pulp and add sambar powder,chili powder and salt.

Ingredients for paruppu urundai:

Channa dal - 1 cup
Onion - 1/4 cup
curry leaves
Coriander leaves
Red chilies - 2
Salt

Direction:

• Blend the dal,chlli,salt in a blender in which dal is already soaked for 2 hrs.
• Washed water from the jar should be added to the kuzhambu.
• Add curry leaves and coriander leaves to the above mixture.
• Then shape them into a round ball.
• Put this round ball into the kuzhambu.
• Boil them for 15 minutes.
• Now the kuzhambu is ready....

Paruppu

Ingredients:

Toor dal - Thuvaram Paruppu - 1/2 cup
2tsp Urad dal
Turmeric powder - 1/2 tsp
Hing - a pinch
2 Red chillies
Curry leaves
Oil for seasoning
Salt to taste

Direction:

• Wash and keep toor dal and urad dal in a pressure cooker with turmeric powder and hing.. Add 1 cup of water and pressure cook them.
• Add salt to taste.
• Keep it for 15 minutes and then mash it.
• Heat the oil in a pan and the mustard seeds, curry leaves and red chilies.
• After the mustard seeds splutter,add to the dal paste...
• Serve it with rice in addition with ghee..