Ingredients (For 1 egg dosa)

1. Dosa batter – 1/2 – 3/4 cup

2. Egg – 1, beaten with salt and a pinch of pepper (Use 1 egg / dosa)

Onion – 2 tbsp

Tomato, firm and deseeded  – 2 tbsp

Green chilly – 1 small, chopped

Cilantro – 1 – 2 tbsp, chopped

Water – 1 tsp (optional)

3. Oil / ghee – 1 – 2 tsp

Method

1. Combine the beaten egg with onion, tomato, green chilly, cilantro, salt and 1 tsp water.

2. Heat a non-stick pan (smear some oil if you are using a cast iron pan). Pour 1/2 – 3/4 cup dosa batter (depending on the size of your pan) and spread to make a thin dosa (not very thin). Pour the beaten egg mixture. Sprinkle 1/2 – 1 tsp oil / ghee and cook until the bottom part is done. Turn over to the other side and cook for a minute over low heat. Fold and serve hot with tomato or coconut chutney. Enjoy!

Ingredients (Serves 3)

1. Grated coconut – 1 cup

Kashmiri or regular chilly powder – 1 tsp (You can use 2 – 3 roasted dried red chilies instead)

Salt – To taste

To season

2. Coconut oil – 2 tsp

3. Mustard seeds – 1/2 Teaspoon

Dried red chilly – 1, broken

Shallots – 3 small, thinly sliced

Curry leaves – A few

Method

1. Crush the ingredients numbered 1 in the small jar of a blender without adding water. Just pulse 1 – 2 times.

2. Heat oil in a small kadai and splutter mustard seeds.
Add dried red chilli and fry for few seconds.
Add shallots and fry until golden. Next add curry leaves and cook for a few seconds. Finally add crushed coconut and mix well. Cook for a minute over medium flame. Switch off. It goes well with idli, dosa, kappa, rice and appam.

Ingredients (Serves 4 – 5)

1. Whole green gram / cherupayar – 1 cup

Water – As required

Turmeric powder – 1/2 tsp

2. Grated coconut – 3/4 – 1 cup

Cumin seeds –  1/2 tsp

Green chilies – 2

3. Hot water – As required

4. Coconut oil – 1 tbsp

5. Mustard seeds – 1/2 tsp

Dried red chilly – 1 – 2, broken

Curry leaves – A few

Method

1. Grind grated coconut with cumin seeds and green chilies to a very fine paste.

2. Pressure cook green gram adding turmeric powder and enough water (around 1.5 cups) for 1 – 2 whistles until soft and done. The green gram should be slightly mashed up.  Add the ground coconut paste, 3/4 – 1 cup hot water, salt, few curry leaves and bring to a boil. Cook for about 4 – 6 minutes until the curry turns medium thick. The curry will thicken as it rests so adjust the consistency accordingly. Switch off.

3. Heat 1 tbsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies and curry leaves. Pour this over the curry. Serve with puttu, pazham and pappadam.

Ingredients (For 4 – 5  chicken dosa)

1. Boneless chicken – 400 gm, cut into small pieces (I used chicken breast)

Turmeric powder – 1/2 tsp

Pepper powder – 1/4 tsp

Salt – As required

Water – 3 tbsp

2. Coconut oil – 1.5 tbsp

Ginger and garlic – 2 tsp each, finely chopped

Onion – 1 cup, finely chopped

Green chilly – 1, finely chopped

Curry leaves – A few, chopped

3. Turmeric powder – 1/4 tsp

Chilly powder (kashmiri chilli powder) – 1 tsp

Coriander powder – 1 tsp

4. Tomato – 1 small, chopped

5. Garam masala powder – 3/4 tsp

6. Shredded cheese – 4 – 5 tbsp or as required

7. Dosa batter – 2 – 3 cups or as required

Method

1. Combine the chicken pieces with the remaining ingredients numbered 1. Cover and cook over medium heat or about 8 – 10 minutes until water evaporates completely and chicken pieces are done. Using a spoon or thavi, shred the chicken into smaller pieces.

2. Heat coconut oil in a pan and add ginger, garlic, onion, green chilly, curry leaves and little salt. Cook until onion turns golden. Bring down the heat to low. Add turmeric powder, chilly powder and coriander powder. Cook over low heat for 1 – 2 minutes until their raw smell leaves. Add chopped tomato and cook until it gets mashed up. Next add garam masala powder and mix well. Finally add cooked chicken pieces and mix well. If it is very dry, add 1 – 2 tbsp hot water / coconut milk. Mix well. Cook over low heat for 1 minute. Switch off. Set aside until ready to use.

3. 3. Heat a non-stick or cast iron pan (smear some oil if you are using a cast iron pan). Pour 1/2 – 3/4 cup dosa batter (depending on the size of your pan) and spread to make a thin dosa (not very thin). Drizzle 1/2 tsp oil / ghee and cook for a few minutes over medium heat until crisp (you can flip over for a minute if the dosa is thick).Add 1/4 cup chicken masala in the middle of the dosa or on one side.  If you want, you can sprinkle 1 – 2 tbsp cheese. Fold, cook for a minute until cheese melts and serve hot with tomato or coconut chutney. It tastes really superb..do give it a try! Enjoy!

Ingredients (Serves 4)

1. Vegetables – Potato – 2 small, cut into small cubes, carrot – 1 small, cubed, green beans – 1/3 cup, cut into 3/4 inch pieces

2. Coconut oil – 1 tbsp

3. Whole spices – Cardamom – 3, cloves – 4, cinnamon stick – 1/2 inch, whole black pepper corns – 1/4 tsp

4. Onion – 1/2 cup, sliced and halved

Ginger – 3/4 tsp, thinly sliced

Green chilies – 3, slit

Curry leaves – A few

5. Hot water / thin coconut milk – 3/4 cup or as required

6. Pepper powder – 1 – 2 pinches

Garam masala powder – A tiny pinch (optional)

7. Salt – To taste

8. Thick coconut milk – 1/2 cup

9. Coconut oil – 1 tsp

Curry leaves – A few

Method

1. Steam the vegetables numbered 1 for 6 – 8 minutes until 3/4 th done.

2. Heat coconut oil in a small kadai over medium-high heat. Add whole spices and stir until fragrant.

3. Next add onion, ginger, green chilies, curry leaves and cook until onion turns transparent. Add steamed vegetables and 3/4 cup hot water / thin coconut milk. Add salt, to taste. Cook covered for a few minutes until vegetables are done. Add thick coconut milk and mix well. Cook for 1 minute over low heat. Taste-check for salt. Switch off the flame. Add a pinch of pepper powder and garam masala powder. Finally add a tsp of coconut oil and curry leaves. Mix well. Serve hot with appam / idiyappam.

Ingredients (Serves 3 – 4)

1. Boneless chicken – 200 gm, cut into small pieces

2. Oil – 1.5 tbsp

3. Onion – 1 medium-small, finely chopped

Ginger and garlic, finely chopped – 2 tsp each

Green chilly – 1, minced

Curry leaves – A few, chopped

4. Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 1.5 – 2 tsp

Coriander powder – 1 tsp

Pepper powder – 1/8 tsp

Garam masala powder –  3/4 tsp or to taste

5. Tomato – 1 small or 1/2 medium, chopped

6. Salt – To taste

7. Puttu podi / ari podi – Around 1.5 cups

Salt

Water – As required

8. Grated coconut – 1 cup or as required

Method

1. Cook the chicken cubes adding salt, pepper powder until completely done. Set aside to cool down. Shred in the small jar of a blender in 1 – 2 batches

2. Heat coconut oil in a kadai / cheena chatti over medium high heat. Add onion, little salt, ginger, garlic, green chilly and curry leaves. Saute until light brown. Add the spice powders numbered 4. Next add chopped tomato and saute until mushy. Add shredded chicken, salt if needed and mix well. Cook for a few minutes and switch off. You can add 2 – 3 tbsp grated coconut, if you wish.

3. For the puttu  – Mix around 1 cup water with enough salt. Sprinkle the water on the puttu podi and mix well with your fingers without forming any lumps, until the puttu podi becomes moist. Be careful while mixing, it should not turn into a dough. (If there are a lot of lumps in the mixture, pulse it once or twice in a  blender). The final mixture should be in a powdered form, but wet enough for steaming. To check the consistency, grab a handful of the wet rice flour and press it. If it holds shape, but crumbles when pressed again, then the consistency should be right. When the rice flour is dampened, set aside for 10 minutes.

3. Meanwhile fill a pressure cooker with one-third water. Close with its lid and bring to a boil.

4. Put the small steel plate with holes (puttu chillu), inside the regular puttu kutti / chiratta puttu maker mould. Fill the puttu maker/mould with 1.5 tbsp grated coconut and 2 – 3 tbsp chicken masala. Now add the puttu podi ( just loosely fill it with rice flour, do not press). Top with some more grated coconut, if you wish. Cover with the lid. Place it on top of the pressure cooker when steam starts coming out of the pressure cooker lid. Steam cook for about 4 – 5 minutes or until steam comes profusely through the small holes on top of the chiratta puttu maker lid. Take out the mould and invert it into a serving bowl / casserole. Serve chicken puttu with pappadam and  a hot cup of tea.

Ingredients (Serves 5)

1. Eggs – 5, hard-boiled

Vegetables – Potato – 2 small cut into small cubes, carrot – 1 small cubed, green beans – 1/3 cup cut into 3/4 inch pieces, fresh/frozen green peas – 1/4 cup

2. Coconut oil – 1.5 tbsp

3. Whole spices – Cardamom – 3, cloves – 4, cinnamon stick – 1/2 inch, whole black pepper corns – 1/4 tsp

4. Onion – 1 cup, sliced and halved

Ginger – 1 tsp, thinly sliced

Garlic – 3, chopped

Green chilies – 4 – 5, slit

Curry leaves – A few

5. Hot water / thin coconut milk – 1 – 1.5 cup or as required

6. Pepper powder – 1 – 2 pinches

Garam masala powder – A tiny pinch (optional)

7. Salt – To taste

8. Thick coconut milk – 1/3 cup or as required

9. Ghee / Coconut oil – 2 tsp

Shallots – 2 – 3, sliced

Cashews – 2 tbsp

Curry leaves – A few

Method

1. Heat coconut oil in a small kadai over medium-high heat. Add whole spices and stir for a few seconds until fragrant.

2. Next add onion, a pinch of salt, ginger, garlic, green chilies, curry leaves and cook until onion turns transparent. Add vegetables and cook for a few minutes. Add 1 – 1.5 cup hot water / thin coconut milk. Add salt, to taste. Cook covered for 8 – 10 minutes until vegetables arecompletely cooked. Add boiled eggs, thick coconut milk and mix well. Cook for 1 – 2 minutes over low heat. Do not boil. Taste-check for salt. Switch off the flame. Add a pinch of pepper powder and garam masala powder.

3.  Heat ghee / coconut oil in a small kadai. Add sliced shallots and fry until light golden. Add cashews and cook until golden. Pour over the curry. Keep covered for 10 – 15 minutes. Serve with appam / idiyappam.

Ingredients (Serves 4 – 5)

1. Potato – 3 – 4 medium, boiled, peeled and roughly mashed

2. Oil – 1 tbsp

3. Mustard seeds – 1/2 tsp

Cumin seeds – 1 pinch

Dry red chilly – 1, broken

Urad dal – 1 tsp

Chana dal – 1 tsp

Curry leaves – A few

5. Onion – 1 small (About 3/4 cup), thinly sliced

Ginger – 1/2 tsp, finely chopped

Green chilies – 2 , chopped

6. Turmeric powder – 1/2 tsp

Hing – 1 pinch

7. Hot water – Around 1 cup

8. Besan / kadala mavu – 1 tbsp mixed with enough water

9. Fresh lemon juice 1/2 – 1 tsp

10. Cilantro, chopped – 2 – 3 tbsp, to garnish

11. Salt – To taste

Method

1. Heat oil in a kadai over medium heat. Splutter mustard seeds, cumin seeds and fry dried red chilies, urad dal, chana dal and curry leaves. Fry until urad dal turns golden. Add onion, pinch of salt, ginger, green chilies and curry leaves. Cook until onion turns translucent. Add turmeric powder and hing. Cook for a few seconds. Add 1 cup hot water and bring to a boil. 2. Meanwhile combine 1 tbsp besan with 3 – 4 tbsp water to make a lump free paste. Add this to the boiling water along with mashed potatoes and salt. Mix well and bring to  a boil. Cover and cook over low heat for 8 – 10 minutes until it turns thick. Switch off. Add chopped cilantro and little lemon juice. Mix well. Serve with poori / rava idli/ chapathi.

Ingredients

Recipe Courtesy – Annammachedathi Special

1. Eggs – 6 – 8, hard-boiled

2. Coconut oil – 1.5 tbsp

Mustard seeds – 3/4 tsp

Curry leaves – 1 sprig

3. Onion – 3/4 cup, thinly sliced and halved

Ginger – 2 tsp, thinly sliced

Green chilies – 2 – 3, slit

Tomato – 1 small, chopped

4. Turmeric powder – 1/2 tsp

Chilli powder – 1 tsp

Kashmiri chilli powder – 1.5 tsp

Coriander powder – 1 tbsp

Meat masala powder – 1.5 tsp (I used Eastern meat masala powder)

5. Grated coconut – 3/4 – 1 cup, ground to a very fine paste

6. Garam masala powder – 1/2 – 3/4 tsp (I used homemade)

7. Hot water – 1.5 cups

Kudam puli / cocoum – 1 small

8. Salt – To taste

Method

Heat coconut oil in a kadai over medium-high heat. Splutter mustard seeds and fry curry leaves. Add onion, ginger, green chilies and sliced tomato. Saute until onion turns soft. Add the spice powders numbered 4. Cook over low heat until their raw smell disappears. Add ground coconut paste. Mix well. Add hot water and salt, to taste. Add a tiny piece of kudam puli to the gravy (if the gravy tastes very sour, take it out after cooking for a few minutes). Bring to a boil over medium-low heat. Make gashes on the eggs and add to the gravy. Cook for two minutes over low heat. Taste-check for salt. Add a few curry leaves and garam masala powder. Mix well and switch off. Serve after 20 minutes. It goes well with appam, idiyappam and pathiri.

Ingredients (For 4 – 5 masala dosa)

1. Dosa batter – Around 2.5 – 3 cups

2. Potatoes – 2 large (or 4 – 5 small)

3.Coconut oil – 1 tbsp

Mustard seeds – 1/2 tsp

Dried red chilly – 1 – 2 , broken

Urad dal / chana dal – 1 tsp

4. Onion – 1 medium (Around 1 cup), thinly sliced and halved

Curry leaves – A few

Ginger – 3/4 tsp, minced

Green chilies – 2, chopped

4. Turmeric powder – 1/2 tsp

Chili powder – 1/2 tsp

Pepper powder – 1/2 tsp

5. Salt – To taste

6. Hot water – 1/2 cup

7. Cilantro / coriander leaves – 2 tbsp, chopped

Method

1. Halve the potatoes and pressure cook for 2 whistles till tender. Open the cooker after 10 minutes. Peel off the potato skin. Mash coarsely and set aside. (OR Peel and cut into large cubes. Boil for 15 minutes until tender. Drain well and transfer back to the same pan. Mash coarsely).

2. Heat coconut oil in a pan over medium heat. Splutter mustard seeds and fry dried red chilly and urad dal. When urad dal turns golden-brown, add sliced onion, curry leaves, ginger, green chilly and a pinch of salt. Saute until onion turns transparent. Add turmeric powder, chilli powder and pepper powder. Cook over low heat for 20 seconds. Add mashed potato and salt, to taste. Mix well. Add 1/2 cup hot water, mix well and cook covered for one minute over low heat. Check for salt. Switch off. Sprinkle chopped cilantro and mix well.

3. Heat a non-stick pan (smear some oil if you are using a cast iron pan). Pour 1/2 – 3/4 cup dosa batter (depending on the size of your pan) and spread to make a thin dosa (not very thin). Drizzle ghee or gingelly oil / spread butter and cook for a few minutes over medium heat until crisp (you can flip over for a minute if the dosa is thick). Next add 1/3 cup potato masala in the center or on one side. Fold and serve hot with sambar, tomato or coconut chutney. Enjoy!

For the dosa batter

Ingredients

1. Urad dal – 1 cup

Chana dal  – 2 tbsp (Optional, Added to get that golden colored dosa)

Fenugreek seeds / uluva – 1 tsp

2. Idli rice – 3.5 cup

3. Salt

Method

(I use a wet grinder to grind the batter. If you are using a blender (mixie), halve the ingredients.

1. Wash urad dal and chana dal thoroughly and soak in ample water for at least 4 – 6 hrs. Add 1 tsp fenugreek seeds also.

2. Wash idli rice thoroughly and soak in ample water in a large bowl for at least  5 hrs.

3. Drain and add urad dal, chana dal to the grinder jar along with salt and little water (you can add the water that you used to soak the dals). Grind it to a smooth, thick and fluffy batter. Transfer the batter to a large vessel.

4.  Drain the soaked rice and add to the grinder along with little water (that was used to soak the urad dal or rice). Add enough salt. Grind to a fine paste (not very fine, rice batter will be little grainy and not as smooth as urad dal batter). Add more water, if required. Add the ground idli rice batter to the ground urad dal. Mix both the batters well using your fingers. Allow to ferment for at least 5 – 6  hrs (during summer) or overnight (during cold weather, keep the batter in a warm place – for eg: inside the oven with oven light on) and use in this recipe.