1. Batter

2. Ingredients: Black gram dal- 1 cup Boiled rice- 4 cup Salt- to taste Method: Idly Yield:45 idlies  Soak the rice for 4 hours and dhall for 2hours separately.  Grind dal using medium jar or big jar by filling half the jar with dal and grinding at low speed for 30sec or till smooth and fluffy.  Grind rice using medium jar or big jar in batches at high speed for 30sec.  Till a coarse consistency.  Grind the whole quantity of Rice and Dal in the same way.  Now add salt and mix the two pastes with hand and allow to ferment overnight.  Grease idly plates with oil and pour batter in them and steam for 15 min in medium flame.  Remove idlies and serve hot with chutney.

3. Ingredients: Raw rice- 2 cups (heaped) Whole Dehusked black gram- 2 cups Salt- 3 tbsp Oil- for sautéing Pepper- 2 tbsp Cumin seeds- 2 tbsp Fresh curd- 1 cup Cooking soda- 2 pinch Method:  Soak Rice and Dal together for 3-4 hours. Grind using medium jar or big jar at high speed for 30 sec.  Fill half the jar at a time. Let the mixture be thick, do not add washed water, sprinkling of water can be done if the mixture is too thick while grinding.  Allow fermenting overnight. Then add Pepper, Cumin, Soda and Curd and mix well.  Steam in idli plates for about 15 min in medium flame and serve hot with chutney. Kanjeevaram idli Yield:30 idlies

4. Ingredients: Green gram dal- 1cup Green chilli- 6 Coconut (grated) – 1(1/2) tbsp Salt- as per requirement Curd- ½ cup Cooking soda- ½ tsp Asafoetida- ½ tsp Mustard seeds- ½ tsp Method:  Soak dal for 3 hours. Grind dal using big jar or medium jar at high speed for 20 sec to a coarse paste with minimum water sprinkled.  Grind coconut, green chillies, and salt at speed 4 in a small jar to make a smooth paste.  Mix both the ground paste with curd. Heat oil and add Mustard Seeds and Curry Leaves and pour over batter.  Then add Soda along with Mustard and Curry Leaves and mix well. Now steam in idli plates using the same procedure followed for normal idly making. Green idly Yield:10 idlies

5. Ingredients: Raw rice- 2 cups Rice flakes- 1 cup Sour thick curd- 1 cup Fresh grated coconut- ¾ cup Green chilli- 10-12 Bengal gram dal- 1 tbsp Method:  Soak rice in enough water for 2-3 hours. Soak rice flakes separately in Sour Curd for 1 ½ hours.  Grind both soaked rice and soaked rice flakes together using medium or big jar at high speed for about 30 sec along with Coconut and Chillies to coarse rawa consistency.  Sprinkle Pepper, Cumin, Bengal Gram Dal on top of the batter. Allow to ferment overnight. Just before steaming add Ginger, Asafoetida, Soda and Pour Hot Oil Over the Batter.  Mix well and steam in idly plates and serve hot with chutney. Aval idli Yield: 30 idlies Whole black pepper- 2 tsp Cumin seeds- 2 tsps Ginger cuts- 2 tsps Asafoetida- 2 pinches Rock salt- 2 ½ tsps Cooking soda- ¼ tsp Oil- 5 tbsp

6. Ingredients: Raw rice- 1 cup Par boiled rice- 1 cup Dehusked black gram- ½ cup Bengal gram dal- 1 tbsp Green chillies- 8 Method: Rice paniyaram Yield:40 paniyaram Salt- 2 tsps Fine cut coconut - 1 tbsp Onion- ½ cup Coriander leaves- 1 tbsp Cooking soda- ¼ tsp Sour curd- ¼ cup  Soak dal separately for 1 hour and rice varieties together for 2 hours.  Grind dal using big or small jar first till smooth and frothy at high speed.  Grind rice with green chillies till coarse rawa consistency at high speed for about 15-20 sec using big or medium jar.  Mix both the pastes with salt and allow fermenting overnight. Add Coconut Pieces, soaked Bengal gram dal, Onion, Coriander; Curry Leaves along with Curd and Soda to the fermented batter.  Mix well and pour in panniyaram pan. Allow to crisp, when done remove and serve hot with chutneys.

7. Ingredients: Bengal gram dal- 1 cup Ginger-1 inch piece Green chilli- 4 Turmeric powder- a pinch Curd- 1 cup (sour and thick) Salt- 1tsp (heaped) Chat masala- 1/2 tsp Coconut/coriander leaves - 1 tbsp (grated/chopped) Method:  Make a paste of Ginger and Green Chilli in small jar using speed 4.  Soak Dal for two hours. Grind to coarse rawa consistency, with Salt, Curd, Green Chilli Paste and Turmeric Powder using big or medium jar at high speed for about 30 sec.  Keep in thin idli plate and steam. Cut into big pieces of Dhokla. Sprinkle chat masala and coconuts/coriander.  Remove and serve with mint chutney.  This is an ideal food to control diabetes.  A Research shows that Bengal gram dal helps in the utilization of blood sugar effectively thus causing a slow rise in blood sugar levels. Dhokla Yield:10 dhoklas

8. Ingredients: Black gram dal- 1 cup Raw rice- 2 cups Boiled rice- 1 cup. Fenugreek- ½ cup Salt- to taste Method:  Clean and soak Dal and Fenugreek together for ½ an hour.  Soak both the Rice together for about 4 hours.  Grind using big or medium jar using high speed for about 30sec for Rice.  Method of grinding is the same for Dal. Rice should be ground very finely.  Ferment overnight and make Dosa. Serve with Coconut Chutney. Dosa Yield:30 Dosas

9. Ingredients: Raw rice- 2 cups Salt- to taste Coconut- 1 small Method:  Wash and soak rice for 4 hours. Grind using big or medium jar to a very smooth batter by grinding at high speed for 30 sec.  Remove 2 tbsp of this batter, add ½ cup of water and boil till thick. Cool and add to the remaining batter. Add salt and allow to ferment overnight.  Next day grate coconut. Fill half of the medium jar with coconut, add 1-cup water and grind at speed 5 for 1 minute and extract I milk. To the residue add 1- cup warm water and extract II milk by grinding at high speed for 1 min.  Use the extracted milk to thin down the batter. Heat a deep kadai, grease the kadai with oil.  Pour batter through the sides by swirling so that the aapam is thin at the ends and thick in the center.  Pour little oil in the sides to make it crisp.Cover and cook till done. Loosen the edges and lift the aapam. Serve with potato stew. Aapam Yield:12 aapam

10. Ingredients: Raw rice- 4 cups Dehusked black gram- 1 cup Salt- 2 tsps (heaped) Milk- ¼ cup Cooking soda- 3 pinches Oil- enough to deep fry Method:  Soak Rice and Dhal together for 3 hours.  Grind the soaked ingredients using big or medium jar to smooth paste at high speed for 30 sec.  Add Salt, Milk and Cooking Soda. (Fermentation not required). Dilute to dosa batter consistency with enough water.  Pour oil in small deep curved pan and heat as for that of gulab jamuns. Keep in medium flame and pour with a small ladle like aapam. Turn over when it is still white in color. Do not fry till crisp.  Drain excess oil by keeping on absorbent paper. Repeat the process till batter is used. Size of the aapam can be 3 inch diameter. This can be served with chutney. Chettinad vellai appam Yield:20 aapam

11. Ingredients: Raw rice-2 ½ cups Bengal gram dal- ½ cup Dehusked black gram dal- ¼ cup Grated fresh coconut- ½ cup Black pepper- ½ tsp Asafoetida- a pinch Red chillies- 8 Salt- 2 tsps (heaped) Oil for frying Method:  Wash and soak the Rice for 1½ hour. Soak dal ½ an hour before grinding.  Grind rice and dal together with other ingredients using big or medium jar coarsely at high speed for 30 sec.  Heat a heavy tawa and spread little batter-using ladle into a thick circular adai.  Add a teaspoon of oil around and fry on both sides on medium flame. Garnish with roasted onion on top. Serve hot with chutney. Adai Yield:25 adai’s

12. Ingredients: Raw rice- ½ cup Par boiled rice- ½ cup Green gram dal- ½ cup Dehusked black gram- ½ cup Red gram dal- ½ cup Bengal gram dal- ½ cup Red chillies- 12 Asafoetida- as per taste Salt-3tsps Grated fresh coconut- ½ cup Curry leaves- few springs Oil for frying. Method:  Soak Rice and Dal together for 2 hours.  Grind using big or medium jar with Chillies, Salt, and Asafoetida till rawa consistency at high speed for 30sec.  Mix grated Coconut and Curry Leaves. Spread Adai on hot tawa.  Pour oil in and round the adai and fry till crisp on both sides. Kara adai Yield:20 Kara adai

13. Ingredients: Black gram dal- 1 cup Salt- to taste Pepper corns- ¼ tsp Green chilli- 2 (finely chopped) Chopped coconut pieces- 1 tbsp Oil- to deep fry Method:  Soak Dal in water for ½ an hour. Drain water.  Grind using big or medium jar to a smooth paste at low speed for 30 sec with salt adding just a tablespoon or two of water. (Grind by stopping the mixie in between to scrape the paste down with spatula).  Add rest of the ingredients. Brush pieces of plantain leaf or plastic sheet with water.  With moist hands, take a ball of batter and flatten slightly on banana leaf. Make a hole in the center.  Deep fry in moderately hot oil till golden brown. Serve hot with Coconut Chutney. Medhu vada Yield-15 vadas

14. Ingredients: Bengal gram dal- 1 cup Black gram dal- ¼ cup Red chilli- 4 Onion (finely chopped)- 2 Coriander leaf- ½ cup (finely chopped) Curry leaves- few (finely chopped) Salt- to taste Oil-for deep- frying Method:  Clean and soak Black Gram Dal with Red Chillies and Bengal Gram Dal separately for 2 hours. Drain water from both.  Grind both using big or medium jar at high speed for 30 sec the Chillies and Black Gram Dal to a smooth fine paste.  Grind one third of Bengal Gram Dal to the consistency of big rawa dal without adding water just by inching 10-12 times in pulse mode.Keep aside 3 tablespoon of remaining Bengal Gram Dal and grind the rest using speed 4 till it is broken into grits.  Combine ground dal with whole dal. Add rest of ingredients except oil and mix well. Take small balls of this mixture, flatten slightly and deep fry in moderate hot oil till golden brown in color.Serve hot. Masala vada Yield-20 vadas

15. Ingredients: Eggs- 4 Chopped onion- 3 tbsp Chopped green chillies- 1 tsp Chopped coriander leaves- 1 tbsp Salt and pepper- to taste Oil- 2 tbsp Method: Fluffy omlette Serves-2  Wash the small jar with soap water. Rinse well.  Dry completely. Put whipping blade to big jar.  Add Egg Whites and whip till frothy (use the pulse mode inch for 5-8 times).  Add the Egg Yolks one by one and whip. Add the rest of ingredients.  Pour oil on a hot omlette pan and cook the omlette.