Ingredients:

• Oats flakes – 2 cups
• Onion – 1 no finely chopped
• Carrot – 1 no finely chopped
• Green Peas – 1/2 cup(optional)
• Green chillies – 3 to 4 finely chopped
• Ginger – a small piece

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Ingredients:

• 3 Cups Idli batter
• 3 Tsp Tomato Chutney
• 3 Tsp Green Chutney

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Ingredients:

• Raw Rice 1 Cup
• Moong Dal 1/4 Cup
• Black Pepper corns
• Cumin Powder 1 Tbsp
• Ginger 1 inch
• Cashew for garnishing
• Milk 1/2 cup
• Curry leaves
• Ghee 2 Tbsp
• Salt

Method:

• Wash rice and dal together. Add water, salt, and milk.
• Pressure cook over a slow flame for 7 minutes after the first whistle.
• Once pressure drops, open cooker and mash the rice with a ladle, while hot.

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This recipe  basically from Andhra, i learned this recipe from one of my close friends. I tried this recipe today, it is so yummy

Ingredients:

• 4 cups moog dal ( green )
• ½ cup rice
• 12 to 15 green chillies
• 4 to 5 medium- sized onions , finely chopped
• A piece of ginger ( about 2 cm long ), finely chopped
• 5 tablespoon cumin seeds
• Salt to taste
• Cooking oil ( sesame preferably ) or ghee

Method:

• Soak the moong dal and rice for four to five hours. Grind them together to a coarse paste to obtain a thick consistency. Set aside.

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Ingredients:

• Moong dal 1 cup
• Rice 1 cup
• Pepper 1 tsp
• Cumin seeds 1 tsp
• Curry leaves few
• Cashew 5 nos
• Raisin few
• Green chilies (chopped) few
• Asafoetida a pinch
• Salt to taste

Method:

• Add about 4 cups of water and pressure cook the rice and dal together.
• Heat Ghee in a pan and then add cashew nuts, raisins fry till it lite brown and keep aside.
• Heat ghee in a pan and add cumin seeds, pepper, curry leaves, green chilies and asafoetida.
• Remove it from the stove when you smell the aroma of the ingredients in the melted ghee.
• Mix it thorougly.
• Finally garnish with fried cashew’s and raisin’s
• Serve hot Pongal with Chutney.

Ingredients:

• Wheat Flour (200 grams)
• Water (150 ml)
• Salt
• Oil or Butter

Method:

• Put the wheat flour on a Clean and flat surface
• Add 1.5 spoons of salt to the flour
• Make the flour like a crater and add water and mix them
• Knead the dough till it becomes smooth(nearly gets to this shape in 10 to 12 mins)
• Make the dough into small lemon sized balls
• Roll out the wheat balls and stretch tho even thickness
• Sprinkle wheat flour when rolling to avoid sticking to the surface or roller
• Stretched chappathi base preety much looks like this
• On a non-stick heated pan add very little oil or butter and put the chappathi base
• It slowly starts bulging and ends become browner, now flip to the other side and do the same
• Now pick the chappathi and put it on direct flame so it puffs
• Your chappathis are ready