Ingredients:

• 3 cups self-raising flour (maida)
• 1 tbsp oil
• 2 tbsp butter
• 1/2 cup curds fresh
• salt to taste
• 1/2 tsp baking soda (soda – bicarb)warm milk for kneading.

Method:

• Sieve together dry ingredients into a large rimmed plate.
• Add butter curds, oil and crumblewith fingers.
• When does is like course crumbs, add milk a little at a time, till a soft pliabledough is formed.
• Cover with wet muslin cloth. Cover with another plate and keep aside for 5 – 6 hours.
• Knead dough lightly.
• Break of piece, the size of a medium potato and roll into a thicktriangle, using dry dough if required.Place on a pre-warmed griddle (tawa).
• Apply water on the top part with hands invert naanand stick to griddle.Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-quecoals).
• Serve hot with a blob of butter on it.

Ingredients:

• chapati atta – 200 gms
• jeera – 1 tsp
• chilli powder – 2 tsp
• turmeric powder – 1/2 tsp
• yoghurt (dahi) – 3 – 4 tbsp
• cooking oil – 2 tbsp
• potato – 2 – 3 medium sized
• salt to taste

Method:

• Boil 2 – 3 medium sized potato, remove skin and mash it.
• In one bowl take 200 gms chapati atta.
• Add jeera, chilli powder, turmeric powder and salt.Mix it well.
• Add mashed potato, mix it with 3 – 4 tbsp yoghurt, 2 tbsp cooking oil.
• Add little water tomake a soft dough.
• Keep a side for about 15 to 20 minutes.Make frying pan (tava) hot on medium heat.
• Take small ball from dough and roll it for a while.
• Then just apply a little oil by four fingersand fold it into half.
• Again apply little oil and fold it. It will get triangular shape.Roll it in triangular way.Place it on hot tava. When it gets little brown, apply oil or ghee.
• Turn it and again apply oilor ghee on other side.
• Keep turning simultaneously until it gets golden brown.Ready

Ingredients:

• Aval (Poha) – 1 cup
• Jaggery (vellam)- 1/2 cup
• Coconut gratings – 1/4 cup
• Cardamom Powder – 1/2 teaspoon
• Cashew nuts – 10 Nos
• Ghee – 4 teaspoon

Method :

• Dry fry the poha in a kadai till it turns light brown. Cool and grind it to a fine powder.
• Put this powder in a big bowl and sprinkle little warm water and mix well. If you hold the flour in your palm and press, it should be like a ball and put it back, it should fall loosely like puttu flour. Keep aside.In another vessel, put the jaggery and add ¼ cup water and bring to boil.
• Allow to boil for five minutes. The syrup should not be too thick.
• Add coconut gratings and the poha powder and immediately switch off the stove. Mix well.
• Add cardamom powder, ghee and fried cashew nuts and once again mix well.

Ingredients:

• Rice flour- 1 cup
• Grated coconut- 1/2 cup
• Cardamom- 2
• Sugar- 4 to 6 spoons
• Ghee-1 to 3 spoons
• Salt- a pinch

Method:

• Mix Salt ,little Water to Rice flour and make the flour like shreds.
• Steam cook the Rice flour mix in a idy cooker.
• Finally add Grated coconut, Cardamom, Sugar, Ghee and mix well.

Note:

• You can try this with Ragi flour
• Its good for health.

Ingredients:

• Boiled rice – Puzhungal Arisi – 4 cups (heaped)
• Black gram – Uzhundhu – 1 cup (heaped) (dehu, whole)
• Rock salt – 3 tsp (heaped)

Method:

• Soak dhal together and rice separately for 3 hours.Grind dhal till smooth and frothy with minimum water.Grind rice to fine consistency.
• Before removing from grinder mix salt and ground dhal to the rice mixture well.Keep in a large container, so that there is enough space for the batter to ferment and raise.
• Grind the batter previous day itself so that the batter is fermented for atleast 8 to 10 hours.
• Next day morning mix the batter well and pour in a prepared idli pan with cloth and steam cook for 7 to 8 minutes.
• Alternatively pour in greased idli plates and steam for 7 to 8 minutes in pressure cooker.

Ingredients:

• Dosai Batter – 4 Cups
• Cauli flower – 1 cup finely cut into small pieces
• Green Chillies – 2
• cumin seeds – 1/2 tsp
• onion – 1 finely chopped
• Tomato – 1 finely chopped
• Red Chilli powder – 1 teaspoon
• Salt – to taste
• Oil for frying

Method:

• Heat a little oil in a pan, then add cumin sedds, when it splutters add onion and green chillies and saute.
• When it turns golden brown add tomato, red chilli powder, Cauli flower – (finely cut into small pieces) salt and saute for a few minutes till it gets cooked.Keep this sepeartely.
• Dilute the dosai batter with water, if necessary.Pour like ‘dosa’ and when it gets cooked well one side and add little more oil and turn and cook well.