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Ingredients:
1 cup udad dal, soaked in water for 2-3 hours,
1 cup rava or suji (semolina),
2-3 green chillies,
1″ ginger,
1 tsp jeera (cumin seeds),
Salt to taste,
1/2 cup sour buttermilk,
Water,
Oil for frying.

Method:
Grind together udad dal, jeera, ginger, green chillies and little water to form a smooth batter. Then add rava to it, mix well. Add butter milk and water only enough to get a spreading consistency. Add salt, 1/2 tsp baking soda and mix well and let it ferment for around 1 hour. Later heat some oil in a non-stick frying pan and drop a spoonful of batter on it and spread in circular motion to form a thin and even dosa. Cover and cook for 5 minutes, then flip over and cook uncovered for 3-4 minutes. Serve with green chutney.

Ingredients:
1 cup rava (suji or semolina),
1 cup sour or fresh yoghurt, beaten,
Salt to taste,
A pinch of soda bicarb,
Ghee for greasing,
Idli making stand.

For the seasoning-
1 tsp rai (mustard seeds),
2-3 green chillies, finely sliced,
2″ ginger, finely chopped,
1 tsp chana dal (gram),
1 tsp udad dal (split black gram without skin),
10 curry leaves, chopped,
1/2 cup chopped coriander leaves,
Ghee.

Method:
Heat a pan, add ghee and all the ingredients for seasoning. Then add semolina, mix and roast on a low flame, stirring time to time, until it is fragrant. Do not burn. Remove from flame, transfer to a bowl and let it cool. Then add yoghurt and salt and mix well. Leave this batter aside for 15 minutes. Then grease the idli stand with ghee. Just before preparing idlis add soda bicarbonate to the batter, mix well and drop the batter into the sections of the stand. Steam for 10-12 minutes and them serve hot with coconut or green chutney.

Ingredients:
250gms suji (semolina),
1 cup buttermilk,
2 tsp beetroot paste,
2 tsp pudina (mint leaves) paste,
1 tsp Eno,
10-15 curry leaves,
2 chopped green chillies,
1 tsp mustard,
1 tbsp oil,
Salt according to taste.

Method:
Add suji and salt to buttermilk and keep aside for 5 minutes. Add eno and divide into three parts. To one past add beetroot paste, to the second part add pudina paste and leave the third part normal. Prepare idlis using these three colors.
Heat oil in a pan, add mustard and when it splutters add curry leaves and chillies. Add mini idlis and cook for 2 minutes. Place the idlis (different colors) on a plate with toothpick and serve with green chutney or coconut chutney.

Ingredients :
Onion - 4 big ones
Tomato - 2 medium size
Tamarind - 3-4 seeds (soak it in little water)
Hing (asafoetida) - 2 pinches
Salt - as per taste
Red chillies - 4 medium size (or as per taste)
Refined oil - 2 table spoons

Method :
- Wash and cut onions and tomatoes in 4-6 pieces each
- Shallow fry onions and tomatoes in oil alongwith red chillies till the raw smell of tomatoes vanishes. Keep it aside to cool.
- Put all the ingredients mentioned above except oil in the grinder alongwith the shallow fried onion and tomatoes and make a paste.

Onion - tomato chutney is ready to be served with hot rice with little of groundnut oil over it. This could be had with papad / papadam or even with chapathis.

Ingredients:
6 medium sized potatoes, boiled and smashed,
6 sliced bread, soaked in water, squeezed and broken into crumbs,
6 green chillies, finely sliced,
1 cup coriander leaves, finely chopped,
2 tsp chaat masala,
1/4 tsp chilli powder,
2 tsp fresh coconut, grated,
1 tsp lemon juice,
Salt to taste,
Oil for frying.

Method:
Mix all the ingredients with smashed potatoes. Shape into cutlets and fry at medium heat. Serve with green chutney or
tomato ketchup.