Pesarattu

Ingredients:
Moong dal  - 1 cup
green chilly - 1
ginger - 1/2 inch piece
salt to taste
coriander leaves (Optional)
oil
onions - 1 (finely chopped)

Method:

1. Firstly, soak the moong dal overnight in a water. The soaked and drained moong beans on the next day.
2. Grind it into a smooth paste in the morning with the green chilly, ginger, coriander leaves, salt with some water.
3. On a griddle, smear a little oil/ghee. With a big spoon, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape. Sprinkle some of the finely chopped onions, green chilies and coriander leaves.
4. Drizzle oil at the sides and in the centre.
5. Flip the dosa a couple of times till both sides are well cooked and browned.
6. Make all moong dal dosas this way. Serve Moong Dal Dosa hot or warm with upma accompanied with coconut chutney. Or just plain with some coconut chutney or coriander chutney.

Aratikaya Popu

INGREDIENTS:

Aratikaya(raw banana) boiled and coarsly mashed- 2
Oil - 2tbsp
Mustard seeds - 1tbsp
Jeera- 1/2 tsp
Chana dal - 1tbsp
Urad dal- 1tsp
Green chillies - 2 ( slit length wise)
Curry leaves - 1 sprig
lemon - 1

METHOD:

1)  Heat oil add the chana dal and urad dal and let them fry now add the mustard seeds, jeera green chillies and curry leaves and fry for 1 min.
2)  Now add the mashed raw banana and mix well.
3)  Add salt and lemon juice and mix well and cook for another 5 min till dry.

Lassi

Ingredients:

1.5 cups yogurt/curd, chilled
7-8 tsp sugar or as required
½ cup water or cold milk
½ tsp cardamom powder
1 pinch saffron (optional)
ice cubes while serving the lassi

Method:

1. Take the yogurt, cardamom powder, water and sugar in a blender. you can also blend with a hand blender or use the traditional madani.blend till the yogurt is evenly blended.
2. Serve lassi in tall glasses.
3. Add crushed ice cubes, garnish lassi with some cardamom powder 
4. Serve the sweet lassi