Ellachi/Cardomom powder

Ingredients

Take 20 pods of ellachi
White sugar

Procedure

Dry toast ellachi for few seconds until warm. Take the skin out for 10 and add in a mixer with some sugar. Add 10 pieces with skin. Grind into a powder.

Tips
- Ellachi with skin added for ensuring no moisture in the powder

Chaka dosa

Ingredients

Rice nuka - 2 allaku
Kandi pappu - 3/4 of 1/2 allaku to be made into nuka
Senibedalu - 3/4 of 1/2 allaku to be made into nuka
Pesala pappu - 2 full spoons
Sabiyam - 1 full handful
Rock salt - 1 full spoon
Sour curd - to mix everything

Coconut - 1/4 chippa

Thiragabathu

Gingely oil - 6-7 spoons
curry leaves - 1 string
mustard seeds - 5 spoons
hing - 1 spoon
curd molaga - 2 nos

Procedure

Mix all these ingredients with sour curd with salt. Consistency should be semi solid and can add little water. Allow to rest overight. NExt day add coconut and the thiragabathu. Mix well and dough is ready.

Tips
- can add milk or water to adjust consistency in the morning

- serves 4 one time

Pesarat (athama)

Ingredients

1.5 allaku moong dal whole green
1/4 allaku pachi rice
green chilly - 1
ginger -1/2 inch
onion - 1 small or 1/2 big onion
jeera one pinch
curry leaves and coriander - optional
grated carrot and salt before using

Procedure

Soak the dal and rice for 4 hours or overnight. Grind the next day. It doesn't need to be rested overnight. It should be consumed or refrigerated immediately.

Tips
- serves 4

Adai batter

Ingredients

1 allaku idly rice
1 allaku pachi rice
3/4 bengal gram
1/4 moong dal
3/4 thor dal
1/4 udhi pappu

For masala

8 dry red chillies
1 spoon dhaniya
1/2 spoon jeera
1/2 inch ginger
1 spoon rock salt

Optional in the morning add coconut 1/4 to 1/2 chippa and add tadaka of mustard seeds in gingley oil.

Procedure

Soak the masala and rice/dhal ingredients separately for 4 hours. grind and add coconut and mustard seeds. It should not be rested overnight, should be consumed immediately or refrigerated.

Tips

- all rice and pappu together should be 2 allaku

- serves 4

Idly dosa batter (athama)

Ingredients

51/2 allaku idly rice
1/2 allaku pachi pindi
1 allaku udhi pappu
1 handful thick atukul
1 spoon methi
21/2-3 spoons salt

Procedure

Soak udhi pappu for 2-3 hours for 1 allaku udhi pappu can pour 3 allaku water and use this for grinding. Refrigerate it. Soak rice  and other ingredients with rice for 4-5 hours. First grind udhi papu for about 20-30 minutes until fully done. Next grind rice into a small nukka consistency. Allow to rest overnight outside and add salt in the morning.

Tips

- if udhipappu does not grow in quantity while grinding add 1-3 spoons more while soaking
- every 5 minutes pour a little water while grinding udhi pappu.

Attukul Appam

Ingredients

3 allaku pachi rice
3/4 spoon methi seeds
2 spoon udhi pappu
1 allaku thick attukul (optional to soak in a spoon of curd)

Procedure

Soak all for 4 hours. Grind and rest it overnight add salt in the morning and batter should be like appam consistency. To fry only one side.

Tips
- can add soda for softness

Appam - Athama

Ingredients
2 allaku pachi rice
2 allaku idly rice
1/2 allaku udhi pappu
2 spoon methi seeds
2 handfull pidi of cooked rice
1 chippa or 1/2 coconut grind and add to the dough along with salt next day

Procedure

Soak all the ingredients for 4 hours and grind. Allow to rest outside overnight. Next day add coconut and salt and appam is ready.

Tips
- can add coconut milk and not the full coconut
- can add a pinch of soda for softness