Easy dudhi subji [ suraikai kuutu ]

Ingredients:

• Dudhi - 1 [ 1 / 2 k. g. cut in to dices ]
• Red tomatoes - 2 [ cut in to pieces ]
• Big onions - 2  [ cut in to pieces ]
• Masoor dal - 1 cup
• Garlic flakes - 2 [ optional ]
• Green chillies - 2
• Potato - 1 big [ cut in to pieces ]
• Basen [ bengal gram flour - 1 tbl. sp [ disoled in water ]
• Coriander leaves - little
• Curry leaves - little
• Salt - as required
  
• Turmeric powder - 1 / 2sp
• Lemon juice - 1 tbl. sp

Method :

Take one small pressure cooker put all ingredients together and  add some water. Then close the cooker and wait for 3 whistle to come. After the pressure goes open  the  lid and add basen water. Then keep it on the gas for 5 mints in lower flame. When the subji becomes thick remove from the gas.Mix the lemon juice and garnish with coriander leaves. Goes well with roti and rice.This recipe i learnt from my sis ramaya rajagopalan.

Kathirikai Rice [ vangi bath ]

Ingredients :

• Small brinjals - 1 / 4 k. g.[cut in to 1 / 2 inch lenth pieces ]
• Big onions - 2 [ cut in to small pieces ]
• Tamarind paste - 1 / 2 sp
• Salt - as required
• Jaggery - little
• Corriander leaves - little
• Normal rice - 1 glass [ washed and soaked in water ]
• Turmeric powder - 1 / 2 sp
• Sambhar powder - 1 1 / 2 sp
• Oil - 2 sp
• Ghee - 1 1 / 2 sp

For seasoning :

• Cinnamon - 1 / 2 inch piece
• Cloves - 1
• Cardamom - 2
• Cummin seeds - 1 / 2 sp
• Bay leaf - 1

Method :
First take one pressure cooker. Heat oil, ghee together, add seasoning ingredients, wait for a second till it change in colour. Then add onions fry for 3 mints. When it becomes soft, add brinjal, salt, turmeric, sambhar powder and  fry for 5 mints in lower flame, till brinjal change in to light brown in colour. At this stage add tamarind paste, turmeric, sambhar powder, little jaggery and mix well. Pour enough water and close the cooker. Wait for 3 whistle to come. Then open  the  cooker, and mix well Garnish with chopped coriander leaves. Your yummy brinjal rice  is ready to serve.

New cauliflower curry

Ingredients :

• Cauli flower - 1 medium
• Big onion - 2 [ slice into 1 inch pieces ]
• Lemon - 1 small
• Oil - for frying

Pound together :

• Grated fresh coconut - 3 tbl. sps.
• Garlic - 3 flakes
• Green chillies - 4 to 5
• Salt - as required
• Turmeric powder - 1 / 2 sp

Method :

Cut cauliflower in to small flowerettes and keep in warm water adding salt and turmeric powder, for 15 minutes. Then wash well and put it  in hot boiling water for 5 mints. Then drain well. Heat butter or oil in a frying pan and fry onions for 3 mints, then add cauliflower and fry till it turns golden. This time add pound ingredients and mix for 2 mints and remove from the gas.Squeeze lemon and garnish with chopped coriander leaves. It goes well with roti and rice.

Mixed vegetables saag

Ingredients :

• Onions - 2
• Carrots - 2 
• Beans- 100 gms
• Potatoes - 2
• Green peas - 1 / 2 cup
• Cauli flower - 1 / 2
• Paneer - 1 / 2 cup [ cut into small pieces ]
• Salt - to taste
• Oil - 2 to 3 tbl. sp.
• Garam masala powder - 1 / 2 sp
• Fresh curd - 1 1 / 2 cup

To grind :

• Poppy seeds - 2 tsps
• Green chillies - 5
• Fresh grated coconut - 1 / 4 cup
• Cashew nuts - 8

Method :

Cut onions in to small pieces. Dice other vegetables in to one inch square pieces and cook in pressure cooker along with paneer using just enough water to cover it. Do not over cook. Grind the other ingredients using required water and form a paste. Then heat oil and fry onions till it become light  pink  in colour, add ground masala, cooked vegetables without water and beaten curd to it. Add salt and boil it in a low flame. Don't add water to it. Mix garam masala powder just before removing from the fire. Serve hot with puris and roti.

Potato bajji

Ingredients :

 For basic bajji batter :

• Bengal gram flour - 1 cup
• Rice flour - 1 / 2 cup
• Maida - 1 tbl. sp.
• Salt - as required
• Red chill powder - 1 tsp
• Cooking soda - a pinch
• Oil - to deep fry

Method :
Select medium sized potatoes. Peel outer skin and cut into thin rounds. Mix all the dry ingredients in bowl, pour water gradually and mix the flour without forming lumps till the batter reaches dropping consistency. Then heat oil in a deep curved pan. When it smokes, dip potato slices one by one in the batter to coat both sides and put in the oil carefully till the oil holds. When it turns golden turn over and cook till done.Drain excess oil with absorbant paper and serve hot with hot masala tea. Wov it's yummy.

Note : To obtain crisp bajjis,omit maida and add more rice flour. Do not add more soda which makes the bajji to consume more oil.

Variations:
Maida bajjis :

Try this when bengal gram flour is not available at home. Mix little melted ghee or butter with maida, salt and blend well.Add red chilli powder, water and make a thick batter. Keep closed for 3 to 4 hours. Mix a pinch of soda just before frying. Dip slices of vegetables in this batter and deep fry like other bajjis.

Puzhukku [ kerala recipe ]

Ingredients :

• Green gram dal [ muzu pacha payaru ] - 1 cup [ soaked in enough water before day ]
• Yam [ senai kilangu ] - 1 / 4 k. g.[ peel the skin  and cut in cubes ]
• Raw banana [ valaikkai ] -2 [ peel and cut in cubes ]
• Turmeric powder - 1 / 2 sp
• Salt - as required
• Jaggery - 1 / 2 sp
• Coconut oil - 2 tabl. sps.
• Curry leaves - little
• Red dry chillies - 1[ broken ]
• Green chillies - 2 [ broken ]
• Fresh grated coconut - 1 / 2 cup

For seasoning :

Mustard seeds - 1 sp
Broken or full black gramdal - 1 sp

Grind together :

Grind coconut, red chillie, green chillies together to a smooth paste.


Method :

First take one small pressure cooker add yam, green gram,and raw banana along with salt, turmeric, jaggery with 1 / 2 glass of water. Pressure cook till it becomes tender. Then open the cooker add the ground masala, and mix well. Keep in lower flame and boil for another 3 mints. When the gravy becomes thick add the seasonings in coconut oil along with curry leaves. Remove from the gas. Serve as a side dish.Your tasty puzhukku is ready to eat.

Mangalore Bonda

Ingredients :

• Maida - 1 cup
• Rice flour - 1 / 4 cup
• Rawa - 1 tbl. sps.
• Finely cut onions - 1 / 4 cup
• Chopped green chillies - 1 tbl. sps
• Finely chopped coriander, curry leaves - 2 tbl. sps.
• Cooking soda - a pinch
• Salt- as required 
• Thick, sour curd - 1 cup
• Oil - for deep frying

Method :

Mix all the ingredients together in a bowl. Keep closed for atleast 7 hours. [ add soda just before frying. ]
heat oil in a deep curved pan. Keep the gas in medium flame. Use wet hands to make medium sized balls and put it in the oil. Deep fry till it change into gloden brown clour. Serve hot  with onion chutney, and tomato ketchup.

Note :
Do not over fry the bondas which changesits taste. Use just required curd to mix the dough.

Vallai konda kadalai [ white kabuli channa ] kara kuzambu

Ingredients :

• Kabuli channa soaked and boiled - 1 cup
• Oil - 1 / 4 cup
• Onion - 2 [ cut into small pieces ]
• Red tomato - 2 [ cut into small pieces ]
• Tamarind paste - 1 sp
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chillie powder - 1 sp
• Sambhar powder - 1 1 / 2 sp
• Asafoetida - 1 / 4 sp
• Curry leaves - few
• Chopped coriander leaves - little

For seasoning :

• Mustard seeds - 1 / 2 sp
• Bengal gram dal - 1/ 2 sp
• Red gram dal [ toovar ] - 1 / 2 sp
• Dry red chillie - [ broken ]

• Grind together :
• Fresh grated coconut - 3 tabl. sps.
• Cashewnuts - 7 to 8
• Poppy seeds - 1 sp

Method :

First take one deep bottom vessel. Heat oil in that  and  add  all the seasoning, fry till the dal change in colour, then add onion, tomato and fry for 5 mints in lower flame. At this time add salt, turmeric, chilli powder, sambhar powder, asafoetida along with ground masala and boiled channa.  Mix well. Keep in gas in lower flame till oil separate from that.This time add tamarind paste along with required water. Allow to boil for  10 mints till  kuzambu  gets  ready. Remove  from  the  gas  and  garnish  with  chopped coriander leaves. Serve hot  with  steamed rice,  idli  and  dosa.

Sooji rawa upma

Ingredients :

• Sooji rawa - 1 cup [ lightly roasted ]
• Water - 2 1 / 2 to 3 cups
• Oil 3 tbl. sp.
• Salt - as required
• Ghee - 2 sp
• Mustard seeds - 1/ 2 sp
• Urad dal - 1 / 2 sp
• Channa dal - 1 / 2 sp
• Green chilies - 1 [ finely chopped ]
• Curry leaves - chopped
• Red dry chilli - 1 [ broken into pieces ]
• Fried cashewnuts - few [ broken in to pieces ]

Method :

Heat oil in kadai, and add mustard seeds. when it splutters add urad dal, channa dal, green chillies, red chilli, and curry leaves.When dal change in colour, add water and salt. When water starts boiling add rawa little by little in sprinkling type. Stir continuously. Simmer the gas and stir till all the water is absorbed. Then add ghee, mix well and close with a lid keeping the gas in sim. After 5 mints remove from the gas and add fried cashewnuts, mix well and change into a casarolle and serve hot with coconut chutney.

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Thur uppuma

Procedure for making thur rawa:

Mix four cupsof raw rice with 1/ 2 cup of  red gram dal. [ thur ] grind it till fine rawa consistency. Preserve in airtight container. Use wherever required. [ its stays good for 2 to 3 months ]


Ingredients :

• Thur rawa - 2 cups [ heaped ]
• Green chillies - 8 to 10
• Grated fresh coconut - 1 1/ 2 tbl. sp
• Water - 3 1 / 2 cups
• Salt - as required
• Oil - 3 tbl. sp.
• Fresh ghee - 1 sp

For seasoning :

• Mustard seeds - 1 / 2 sp
• Black gram dal - 1 / 2 sp
• Bengal gram dal - 1 / 2 sp
• Broken red chillies - few
• Curry leaves - little

Method :

[ easy method using pressure pan or cooker ]

First heat oil in pressure pan, add seasonings and slit chillies. Then pour measured water with  salt and coconut. Add one teaspoon ghee and mix well. Close the lid and wait for 3 whistle to come. Switch off the gas. After 5 mints open it and garnish with curry leaves. Serve hot with pickle.

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Curd uppuma

Ingredients :

• Raw rice - 2 cups
• Coconut - 1 [ medium sized ]
• Green chillies - 10
• Sour curds - 2 cups
• Salt - as required
• Finely cut onions- 1/ 2 cup [ optional ]
• Curry leaves - few
• Oil - 5 tabl. sps.

For seasoning :

• Mustard seeds - 1 / 2 sp
• Black gram dal - 1 / 2 sp
• Bengal gram dal - 1 / 2 sp

Method :

Soak rice for 2 hours and grind it to coarse rawa consistency with green chillies and grated coconut. Then add sour curd and salt.  Make it thin like dosa batter consistency. Then heat oil in a heavy  curved pan, add seasonings curry leaves and onion. When onion fried add ground paste and stir constantly in medium flame till it is cooked. When oil separates from uppuma remove from the gas. Enjoy your curd uppuma.

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Arasi upma [ rice rawa ]

 Ingredients :

•  Good quality raw rice - 1 cup
•  Toovar dal - a handful
•  Water - 3 to 3 1/ 2 cups
•  Oil - 1 / 2 cup
•  Mustard seeds - 1/ 2 sp
•  Urad dal - 1 / 2 sp
•  Channa dal - 1/ 2 sp
•  Dry red chillies - 2 [ broken ]
•  Curry leaves - few 
•  Salt -  as required
•  Asafoetida - 1/ 4 sp
•  Fried cashewnuts - 1tabl. spoon [ broken ]

Method :

Powder rice and toovar into fine rawa and keep aside. Then heat 1 / 2 cup of   oil  in a pressure cooker, add mustard seeds. When it splutters add urad dal, channa dal and asafoetida. When the dal becomes golden in colour add broken chillies, curry leaves and remove from the gas. When slightly cooled, add 3 to 3 1 / 2 cups water, salt and allow to boil.  When it comes to boil switch off the gas, and add rice rawa in a sprinkling type gently and stir well .[ so that no lumps will be formed ] Then close the lid of pressure cooker and cook as you cook the ordinary rice. When 2 whistle comes keep the flame in sim for 10 mints.And then remove from the gas.Open the cooker and add cashewnuts fried in ghee.Serve hot with vatral kuzambu or venthaya kuzambu etc.You can make wheat rawa uppumma in the same method. Arisi upma can be made without toovar dal also.

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Bread upma

    Ingredients :

•      Bread - 1 family pack
•      Beaten curd - 1 cup
•      Salt - as required

   For seasoning :

•    Oil - 2 table spoon
•    Mustard seeds - 1/ 2 sp
•    Urad dal - 1/ 2 sp
•    Channa dal - 1/ 2 sp
•    Green chillies 3 [ finely chopped ]
•    Onion - 2 [ finely chopped ]

  Method :

Cut the bread into small pieces and keep in a bowl. In the beaten curd add very little salt. [ as bread already has salt in it. ] Put the bread in it and keep for 20 mints. Then heat oil in a frying pan, add mustard seeds. When it crackles add urad dal, channa dal, finely chopped chillies. When dal changes in colour add onion pieces and fry till it transparent. That time add bread pieces, mix well, and fry till it is almost crisp.Add a few more teaspoon oilif necessary. Remove from the fire and serve hot with tomato sauce.

Uppuma varieties [ lapsi pulli uppuma ] [ wheat rawa ]

 Ingredients :

• Lapsi rawa [ wheat rawa mediumsize ] - 1 cup
• Grated fresh coconut - 1 tbl. sp.
• Water - 3 1 / 2 cups
• Salt - as required
• Tamarind paste [ or ] ready vatha kuzambu paste - 1 tsp.
• Till oil - 3 tbl. sp.
• Turmeric powder - 1 / 2 sp
• Sambhar powder - 1 sp

For seasoning:

• Mustard seeds - 1/ 2 sp
• Black gram dal - 1 / 2 sp
• Bengal gram dal - 1 / 2 sp
• Curry leaves - little
• Asafoetida - a pinch
• Broken red chillies - few

Method :

[ Easy method is using pressure pan or cooker ]

Wash and soak the rawa for 5 mints.
Heat oil in pressure cooker, and add seasoning and wait for a second till it changes into gloden brown, and pour water to that along with tamatind paste, salt, turmeric, asafoetida, sambhar powder, fresh coconut, curry leaves. When it starts boiling reduce flame, and mix well. Cover with a lid and keep weight immediately.Cook in completly reduced flame for 5 to 8 mints. Or if 2 sound comes switch off the gas.After  10 mints open the cooker and add a teaspoon of fresh ghee and mix well. Garnish with curry leaves. Serve hot with pickle and fried papad.

Potato rolls

Ingredients :
For the dough :

• Maida - 1 cup [ full ]
• Fine rawa - 1 / 4 cup
• Oil - 3 tsps.
• Salt - 1 / 2 tsp.

For the masala :

• Potatoes - 1 / 2 k. g.
• Finely chopped onions - 2 tbl. sps.
• Finely chopped coriander leaves - 2 tbl. sps.
• Ginger green chilli paste - 1 tsp
• Dry mango powder [ am- chur ] - 1 / 2 sp
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 / 2 sp
• Garam masala powder - 1 / 2 sp
• Salt - as required
• Oil - for frying

Make into paste :

• Maida - 2 tbl. sps.
• Water - 4 tab. sps.

Method :

Take one basin and mix maida, rawa, oil and salt, using enough water to kneed a smooth dough. [ like chappathi dough ] and keep closed. Then boil potatoes in pressure cooker. Peel skin and mash coarsely. Add other raw ingredients and mix well. Make medium size balls from the dough. Sperd like puries. Place filling lengthwise [ spoon full ] on that puri at one corner leaving little gap behind. Gently roll from that corner to other end.Seal with maida paste at the end and sides of the roll. Make all the rolls in same way and deep fry till crisp and golden brown. While serving cut the rolls in to two or three pieces. Serve hot with tomato ketchup or sweet chutney.

Sweet chutney and mint chutney

                                
Ingredients for mint chutney :

• Mint leaves - 2 cups
• Coriander leaves - 1 cup
• Green chillies - 6 to 8
• Grated fresh coconut - 1 / 2 tabl. sp
• Onion - 1 [ cut in to pieces ]
• salt - as per taste
• oil - 1 tsp.

Method :
Heat oil and fry green chillies, mint, and coriander leaves. Then add salt, onion, coconut and grind into a smooth paste. Serve with samosas, and cutlets.


Ingredients for tamarind sweet chutney :

• Tamarind - lemon size
• Jaggery - 8 teaspoon
• Salt - a pinch
• Red chilli powder - 1 1 / 2 tsp
• Roasted cummin [ jeera ] powder - 1 tsp
• seedless dates - 100 gms.

Method :
Extract the  tamarind juice, add salt, red chilli powder, jaggery, dates  and boil well  till it is thickened. When it is cool grind together.Filter it and mix  roasted cummin powder to it. Goes well with samosas,  bhel puries, and cutlets.

King vegetable samosa

                    
Ingredients :
For the dough :

• Maida - 1 cup
• Baking powder - 1 / 4 sp.
• White butter - 50 gms. [ 2 tabl. sps ]
• Salt - 1 / 2 tsp.
• Ice cold water - to mix the dough.
• Oil - enough to deep fry.

For masala :

• Chopped onions - 1 cup
• Potatoes - 3 [ cooked ]
• Cooked peas - 1 / 4 cup
• Aniseed - 1 / 2 tsp
• Dhania powder - 1 tbl. sp
• Am chur 1 tsp. [dry mango powder ]
• Black pepper powder - 1 / 2 tsp
• Ginger, green chilli paste - 2 tsp.
• Salt - as required
• Kala namak [ black salt ] - 1 / 2 tsp
• Turmeric powder - 1 / 2 tsp
• Garam masala powder - 1 / 2 tsp

Method :
Dough :
Sieve maida twice with baking powder and salt, blend butter evenly with finger tips to the flour. Then sprinkle ice cold water and kneed to a stiff dough. after that apply little oil to the hands and kneed the dough for nearly20 mints. Then keep closed under a wet cloth for 1 / 2 an hour.

Masala :
First take one kadai, heat oil in that, and add aniseed and little dhania [ optional ] and wait for a second, and add ginger chilli paste, stir and add onions. Fry till crisp and add little sugar, dhania powder, and garam masala powder. Then put peealed and mashed potatoes, and cooked peas. Fry till good smell comes and then sprinkle salt, turmeric, amchur, pepper, and at the end kala namak. Mix well and remove from the gas.

Making samosa :

First make small balls from the dough, and then roll it out into circls of medium thickness. Cut into 2 in the centre. Keep little filling   in  the  centre. Then apply little water around the edges. Fold straight lined edges to the centre to form a cone shape. Then  seal  the  edges with  water. Press  all the edges well. Like this prepare all the samosas and keep under a wet cloth or in the fridge [ gives good results ] for 20 mints. Then heat oil in a deep bottom vessel and fry samosas at a time in medium flame till it becomes golden brown  and crisp. Your mouth watering veg - samosas  is  ready to eat. Serve hot with sweet chuney, mint chutney.

Vendhaya Kuzhambu - Methi Kuzhambu Recipe

Ingredients :

• Small onions - 1 / 2 cup
• Onion curry vadam - 1 / 4 cup
• Tamarind plup - 2 tabl. sps.
• Red chilli powder -1 sp
• Salt - as required
• Turmeric powder - 1/ 2 sp
• Curry leaves - few

For seasoning :

• Till oil - 2 tabl. sps.
• Fenugreek- 1 / 4 sp

Grind together :

• Coriander seeds - 1 tabl. sp.
• Cumin seeds - 1 / 4 tsp
• Red chillies - 6 to 7
• Fenugreek - 1 tsp.
• Grated fresh  coconut -2 tabsps.

Heat oil and fry red chillies, coriander, cumin. Add fenugreek and coconut at the end fry without browning it. Then grind together.

Method :
Mix tamarind plup in required water. Peel small onions and cut finely. Then take one deep bottom vessel pour till oil in that and  haet it, add fenugreek, curry vadam, and fry for few minutes. Add onion, curry leaves and stir till it turns in to golden colour. Then mix ground paste and fry till good smell comes from the masala.Pour tamarind water, and boil along with salt, turmeric powder. When it becomes thick remove from the fire. serve hot with rice or idli.


Onion curry vadam:

Ingredients :

• Dehusked black gram [ urad ] - 1 cup
• Small onions [ peeled ] 1 / 2 k. g.
• Red chillies - 10 to 12
• Salt - as required
• Asafoetida - little
• Chopped curry leaves - little
• Chopped coriander leaves - little
• Mustard seeds - 2 tsps.
• Castor oil - 2 tsps.

Method :
Soak urad dal in enough water for 1 1/ 2 hours. Grind to smooth paste, along with red chillies. Add half of the peeled onions at the end and grind till smooth consistency. Add salt, asafoetida, other half of the finely chopped onions, curry leaves, coriander leaves, mustard seeds and mix well. To prevent in sticking to the hands mix 2 tea spoons of castor oil at the end. Then make small balls using hands and dry on a plastic sheet under hot sun for 4 days. Store in airtight containers and use whenever necessary.

Kathiri kai podi curry [ tamil nadu ]

Ingredients :

• Tender brinjals - 1 / 2 k. g.
• Oil - for frying
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Bengal gram dhal - 2 tbl.sps.
• Coriander seeds - 1 hand full
• Dry red chillies - 4 to 6
• Urad dhal - 1 sp
•  Tamarind paste - 1 / 2 sp
•  Jaggery - 1 / 2 sp
• Fresh grated coconut - 2 tbl. sps.
• Powdered asafoetida - little
• Cut coriander leaves - little

Method :
Slice brinjals lenghwise and soak in water till required. Fry red chillies, coriander seeds, urad dhal, bengal gram dhal in oil till it turns golden brown in  colour. Dry roast coconut separately till golden. Pound every thing together in mixie along with asafoetida. Then heat oil in a pan and fry brinjal, add salt, turmeric powder, tamarind paste, jaggry and close with a lid in lower flame till its change in colour. Then add powdered ingredients and mix well. Remove from the fire. Garnish with cut coriander leaves.

Vatral kulambu

Ingredients :

• Dry vatral - 2 tbl. sps.
• Till oil - 2 tbl. sps.
• Tamarind pulp - 1 / 4 cup
• Sambhar powder - 2 tsps
• Salt - as required
• Jaggery - little

For seasoning :

• Mustard seeds - 1 / 2 sp
• Asafoetida powder - a pinch
• Fenugreek - 1 / 4 sp
• Broken red chillies - 2
• Channa dal - 2 sp

Method :

Take one kalcatti keep on the gas, heat oil, add seasonings and then fry vatral till it becomes dark. Add sambhar powder in the oil itself. Pour tamarind pulp, along with water.  Add salt, turmeric powder, to that, and boil for 10 mints in lower flame. Mix little rice flour in water and add to boiling gravy. Allow to boil till it becomes thick. Add jaggery at the end and garnish with curry leaves. Serve with hot steam rice and any side dish like poriyal.

Variations :
Fresh vegetables like brinjal, sambhar onions, peeled garlic [ 2 pods ], yellow pumpkin, avarai kai, colocaesia can be used to prepare this kulambu.

Some vegetables can be sun dried and preserved. these vegetables when it is dried are called as vatral.
 [ ladies finger, manathakkali, sundakai, bitter gourd,and karamani. ]

This is my mother's  [ Mrs lalitha mani 's  ] recipe.

Bread omelette

Ingredients :

• Bread slices - 12
• Amul butter - 1 / 4 cup
• Green chutney - 1 / 2 cup
• Idli melakai podi - as required

For omelette :

• Besan - 2 cup
• Wheat flour - 1 cup
• Rice flour - 2 table spoon
• Salt - as per taste
• Turmeric powder - 1 / 2 sp
• Red chillie powder - 1 sp
• Water - for mixing
• Oil - as required
• Onion - 2
• Red tomatoes - 2
• Coriander leaves - little

[ chopped onions,tomatoes, and coriander leaves finely in chopper and keep aside. ]

Method :

Mix all ingredients in enough water along with onion, tomatoes, coriander and form a batter. [ the batter should be very thin so that you can make thin dosas.] Meantime take one toaster and toast the bread slice.[ apply little butter, green chutney, sprinkle little melakai podi  in the bread before toasting and keep aside.]
 Now take one non-stick tava and keep on the gas, apply little oil to that, and make thin dosa. Roast both sideswith oil. Before serving keep the bread toast in the center of dosa and fold it and cut into tri- angle shape and serve hot. This is my brother kanna's recipe.