Malha Podi, chutney for Idili's and Dosa's

Ingridents:

100 grams chana dal
100 grams urad dal
8-10 red chillies
salt to taste

Method:

1. In a pan fry along with oil, the chana dal, urad dal, and red chillies till they become golden brown.

2. Then grind them in a blender till it becomes a powder, and add salt to taste. Malha podi is ready.

Dosa and Idli Battar

Dosa:

1. In a vessel take 2 1/2 cups rice with 1 cup moong dal. Set aside with water overnight.

2. Next day, pour out all the water and grind the mixture in a blender till it becomes a paste.

3.Now put this paste in a warm place overnight for fermentation.

4.Next day, see that the quantity has risen from initial. Battar is ready to make dosa's!

Idli:

1. In a vessel take 2 1/2 cups rice and 1 cup urdal. Set aside with water overnight.

2. Next day, pour out all the water and grind the mixture in a blender till it becomes a paste.

3.Now put this paste in a warm place overnight for fermentation.

4.Next day, see that the quantity has risen from initial. Battar is ready to make Idli's!

Pongal - Sweet

Ingredients:

2 cups of Rice
1/2 cup of Moong Dhal
1 litre of Milk
1/2 cup of Ghee
3 cups of Jaggery or Brown Sugar (if Jaggery is not available)
1/4 tsp of Elaichi Powder
1/2 cup broken Cashewnuts and Raisins

Method:

1. Fry the Rice and the Moong dhal in a pan, till the moong dhal colour starts to change.

2. Boil Milk in the heavy bottom vessel. When the milk has boiled fully, add the Rice and the Moong dhal. Keep the fire in medium flame, and let it cook.

3. Add water and milk till the Rice and Moongdhal is cooked nicely. Keep adding ghee to this mixture and also keep stirring.

4. When the Rice and Moongdhal mixture is cooked add Elachi powder and Jaggery. Keep stirring, till all the jaggery is dissolved.

5. Fry the Cashewnuts and Raisins in ghee, and mix it with Sweet Pongal. Sweet Pongal is ready.