Aam Papad (Mango Jelly)

Ingredients:

• Ripe mangoes - 4 (Peel & Chopped)
• Sugar - 3/4 cup or 1 cup
• Ghee - little
• Cardamom powder - 1/4 cup

Method:

• First peel & chop the mangoes.
• Then grind them in a mixer to a smooth paste (without lumps).
• Then take a non-stick pan, pour the puree & sugar together & stir nicely for about 15-20 mins.
• When it becomes thick, replace it in a greased plate (grease the plate with ghee before pouring).
• Immediately spread it evenly & keep it in the sun for 2-3 days.
• Then remove the sides & remove from the plate & make it into pieces in a square shape.

Madurai Azagar Kovil dosai

Ingredients :

• Raw rice - 21/2 glass
• Black whole urad dahl - 1 glass
• Salt - as required
• Sukku powder [ dry ginger powder ] - 1 tsp
• Asafoetida powder - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Black pepper powder - 1 tsp
• Curry leaves - little
• Ghee - enough for deep frying

Method :

Soak both rice and dahl separately on  previous night.  Next day morning grind  dahl first and then rice smoothly like  thick batter.  Add salt and mix well. Then  keep  aside for 3 hours. Then mix other dry powders and mix well.  Meantime, keep kadai on the gas.  Add enough ghee , when the ghee becomes hot pour one ladle of batter to that, and wait for downside to be roasted. Then flip other side when both sides change into golden  in colour  remove it. You can keep it for 2 days it  looks like paniyaram  only.
If you want you can make it like dosa on  tawa  also. 

Parappu Thogayal

Ingredients:

• Tuvar dal - 1/2 cup
• Dry red chilli - 1 (broken)
• Black pepper - 4-5
• Salt - As required
• Asafoetida - little
• Fresh grated coconut - 2 tbsp

Method:

• Fry them in 1/2 tsp of oil till it changes into golden brown.
• Add asafoetida, salt & little fresh coconut & grind to a smooth paste.
• Serve with hot rice & jeera rasam.