Maida Dosa

                                                      This is different variety of dosa with maida or all purpose flour.Even though it is not very healthy it is a easy one with easily available ingredients at home,especially when you do not have the idli or dosa dough(batter).It is an instant dosa which you can prepare immediately.This dosa is not crispy in fact it is soft!!You can add some chopped onions to enhance the taste.Beginers please use a non stick pan for best results.

Broken Wheat Idli/Dalia Idli

                                                              Broken wheat or Dalia is a healthier alternative to white rice. I remember my grandfather eating it instead of white rice because he was diabetic. It is an alternative to chapathis, coming in handy for South Indians like me ! When we are bored of Chapathis and Subzis this is a good option to make steamed Idlis with Sambar and Chutneys.

Vendhaya Dosai

                                                      Vendhaya dosai is another variety of dosai which is very soft and aromatic.The dominant taste and aroma of vendhayam makes it tasty and soft.It is a very traditional recipe.My grandmom used to call it 'mendhaya arisi dosai'(don't know why though).It tastes good with any kara chutney and tastes best when eaten hot.

Adai/Khara Adai Recipe

Adai is a crepe or pancake made with rice, a few varieties of dals(lentils),chillies and salt.It is rich in Protein and healthy.Some people have it for breakfast but we prefer to have it for dinner as it is a little heavy and filling.It tastes best when eaten hot and fresh.It is usually served with Avial because it has a lot of vegetables and is mild to taste. Since Adais are spicy, they are sometimes eaten with jaggery !!! It is a traditional recipe of Tamilnadu.

Gothumai Dosai/Wheatflour Dosa

                                                        Gothumai dosai is a simple dosa variety with wheat flour and rice flour.South Indians who are bored with eating chapathis or phulkas daily will surely consider this option.It is simple to make witheasily available ingredients at home and health too.

Vermicelli Biryani

                                                                  Vermicelli Biryani is more a dinner recipe than a breakfast recipe or you can call it as a one-pot-meal.If you have all the ingredients ready, you can cook it in one pot and it makes a complete meal by itself.

Idiyappam

                                                                       Idiyappams are rice noodles which are very soft on the stomach(considered safe food) even when you have a fever.I bought the Idiyappam flour in the store and made it at home.let us see how i made it.

GOTHUMA RAWA UPMA

                                                                This upma is a welcome change for south Indians eating rotis everyday for health reasons.It is quiet similar to rawa upma (except that you don't need to roast the rawa in the begining)just that it  has lot of vegetables and it is very  helathy!!!!!!You can refer to rawa upma for stpewise pictures

Masala dosa/Masal Dosai

You will Need

• Dosa dough
• oil

For the masala

• potatoes   1/2kg
• onions       2
• green chillie  2
• turmeric powder
• salt
• ginger small piece
• curry leaves
• corriander leaves

To prepare the masala(sagu)


Boil potatoes and mash.heat oil in a kadai add mustard seeds and channa dhal and chopped onions and fry  with green chillie,ginger and curry leaves.add boiled potatoes,turmeric powder,salt.mix it well and garnish with coriander leaves.

To make the dosa


spread the dosa dough on a hot tawa allow it to cook it fully with ghee or oil so that when we keep the masala we cannot turn the dosa like we generally do.
keep the sagu in the centre and fold and serve hot.if you are not diet consious can add some ghee to the dosa.

This potato sagu is also served with poori in south india and also can be used as a filling for potato bonda.

Idli(rice cakes)

Ingredients

• Boiled rice                              3 cups
• Raw rice                                1 cup
• Urad dhal                               1 cup
• Fenugreek seeds                    1/2tsp
• Salt                                        3spoons

Method

1. Soak rice and fenugreek seeds together and urad dhal seperately for 4 hours.
2. Grind urad dhal first in a wet grinder then grind the rice.
3. When the rice is ground add the urad dhal flour also into the grinder.
4. Add salt and grind for few more minutes so that it mixes well and allow it to ferment.
5. Once the flour rises and ferments pour it into idli plates and steam it for 20 minutes.
6. Serve with cocnut chutney,sambhar,kothsu,onion chutney,pudina chutney or tomato chutney.
7. It is a very easyily digestible and popular breakfast or tiffin in south indian homes.

                                                   once it has fermented it doubles in size.

                                            Grease the plate with oil and then pour the dough.

                                                                 Steam it for 20 minutes

                                                 Serve with cocnut chutney and sambhar.