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

Sliced Egg Curry

Ingredients :

Boiled Eggs - 5

Onions - 2

Green chillies - 3

Garlic cloves - 2

Ginger - small piece

Red chilli powder - 1 tbl spoon

Salt - to taste

Corainder Powder - 1 tbl spoon

Garam masala - 1/4 tbl psoon

Corainder Leaves - 1 bunch

Method:

1. Take Pan add oil and heat it. Now add onion pieces and fry it.
2. Add red chilli powder, garam masala, corainder powder, salt and fry for 2mins. Now add half glass of water.
3. When masala gets cooked well add coriander leaves(cut it into small pieces).
4. Then slit boiled eggs.
5. Mix well and fry for 2mins.

Dosa Batter

Ingredients:

Urad Dal – 1cup
Dosa Rice- 2 nd ½ cups
Thin Poha – ½ cup

Method:

1. Take a large bowl , add the dal and rice and clean them with water twice.
2. Soak them in water for 5-6 hrs.
3. After the dal and rice is soaked well grind them into fine paste in a wet grinder. Clean the poha and add it to the batter and mix well.
4. Let the batter ferment overnight.

Aloo Bajji

Ingredients:

Aloo - 1no large size
Chickpea flour - 2 cups
Red chillie powder - 1spn can be varied to your taste
Oil for deep frying
Salt to your taste
Baking soda  : a pinch
How To Do :

Prepare batter by mixing chickpea flour , salt , red chillie powder, baking soda with enough water.
Peel the potato and cut them into thin slices of your desired size.
Dip these potato slices in the batter and deep fey them until they turn golden color

Mini Idly Sambar

You need mini idli plates to cook this. How to make batter for soft idlis can be found here. You can use the same batter for making regular idlis  idly batter.

Tasty sambar is the key for this. Usually no vegetables are added and the sambar should be little watery than usual.  Idlis can be either soaked in Sambar for 3-4 hrs before serving or can be added instantaneously.  Soaking it for a while tastes better and is my favorite. - See more at: sambar

Serve it with ghee and raw onions pieces and coriander garnished on the top.