Ingredients:-

For Dosa:

• 1 cup plain rice.
• 1 cup parboiled rice.
• 1/4 cup white udad dal.
• 1/2 tsp. methi (fenugreek) seeds
• 1 /2 tsp soda bi carbonate
• 1/2 cup curds the batter.
• 10-12 tsps. ghee or oil as preferred
• water for grinding

For masala:

Ingredients:-

• 2 large onions in vertical slices
• 2 large potatoes boiled and peedled
• 4-5 green chillies
• 1 tbsp. chopped coriander
• 8-10 cashews halved
• 1/2 tsp. each udad dal, cumin & mustard seeds
• 2 tbsp. oil
• 1/4 tsp. turmeric
• salt to taste

Method to make masala:

1. Chop potatoes coarsely. Chop green chillies.
2. Heat oil, add cashews and brown lightly.
3. Add dal, seeds and splutter.
4. Add chillies and onions. Fry till tender.
5. Add turmeric, salt, potatoes, coriander and Mix well.

Method to make masala dosa:-

1. Wash the rices and dal together.
2. Add plenty of water and methi seeds.
3. Allow to soak for 7-8 hours or overnight.
4. Rewash the rice by draining the water 2-3 times.
5. Grind to a paste. Rawa -like grains should be felt in
6. Add soda bicarb and salt and mix well.
7. Keep aside in a warm place for 8-10 hours. Beat the curds well.
8. Add to the batter, add more water if required.
9. The consistency of the batter should be enough to thickly coat on a spoon when dipped.
10. Heat the iron griddle or non-stick tawa well.
11. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
12. Pour a tsp. of ghee or oil over it.
13. Spread chutney spread over dosa.
14. Place a tbsp. masala in the centre.
15. Fold into triangle to cover masala.
16. Remove with spatula when crisp.
17. Serve hot with chutney and/or sambar.

Photograph Courtesy by feministjulie

Ingredients:-

• Raw Kerala Banana – 2 pieces
• Coconut oil for deep frying or, any other vegetable oil of your choice. If you want to have the smell of Kerala you must use coconut oil.
• Turmeric powder – 1/4tsp
• Salt – to taste

Method of preparation:-

• Peel the banana and slice it into thin round pieces. You can use a slicer or, a knife to slice the banana. Just ensure that the pieces are thin.
• Heat oil in a kadai and fry the banana pieces.
• When it is 3/4 done, in a teaspoon of water add turmeric powder and salt and mix it well.
• Put this paste into the oil and fry again.

Caution:- When you add the mixture of water, turmeric powder and salt to hot oil, the oil will pop with a spluttering sound. Be cautious, lest the hot oil will pop onto your body and you might get burnt. It is advisable to cover the Kadai with a lit when you do this.

Photograph courtesy http://www.flickr.com/photos/mbk/ used under Creatives Common License

Ingredients:-

• Rice – 1 Cup (Soaked for about an hour)
• Fried gram – 1 Cup (Powdered smooth)
• Hing (Asafoetida) -a pinch
• Cumin seeds -1tsp
• Butter-2tsp
• Oil to deep fry
• Salt to taste

Method of preparation:-

1. Grind the rice by adding a very little amount of water such that the rice paste becomes a thick dough.
2. In a bowl, add the rice paste, fried gram, butter, cumin seeds and the salt and knead well with your hands. Ensure that the mixture is soft.
3. Put this murukku mixture in the murukku mould and press it into neat round shapes.
4. Heat the oil, deep fry until both sides are golden brown.
5. Break the fried murukku into small pieces and store in airtight container.
6. In case you wish you can also retain it in the same shape.

Photograph courtesy http://www.flickr.com/photos/airosan/ used under Creatives Common License