Dhodal is one of my favourite sweet. His grand mother used to make this sweet delicasy. I learnt this recipe from her and after lots of trial and error I got the perfect texture. Once you make this you will really fall in love with this recipe.

You need:
Coconut( medium)                 1 nos
Rice flour                               50gms
Sugar                                     100gms
Ghee                                      5 tbsp
Salt                                        a small pinch
Cashew nut                           10-12

Preparation:
Take 4 cups of milk from the coconut( including 1st and 2nd)
In a big pan mix the coconut milk, Rice flour, sugar and salt.
Dissolve it without lumps.

Heat this mixture and stir continously without forming lumps.
When the mixture starts to thicken add the ghee little by little.
Do not pour in the whole ghee, give little time gap in between adding the ghee.
Stir till it reaches halwa like consistency and the ghee seperates and the mixture starts to leave the sides of the pan.

Add the cashews and mix well, pour it into a greased bowl and allow to set.
Serve.

Tip:
You can refrigerate dhodal and warm it in the microwave and eat

Crispy dosai with sambhar and chutney is a sure hit and a favorite for all. Plain dosai, ghee dosai, masala dosai etc, etc., the list goes on. The measurement varies between recipes but i follow this measurement the same how my mother taught me.

You need:
Idli rice (or) Par-boiled rice                         4 cups
Urad dhal                                                    1 heaped cup
Fenugreek                                                   1tsp
Salt                                 

Preparation:
Wash and Soak the rice and urad dhal seperately for 4-6 hours.
Soak the fenugreek along with the rice.
In the grinder grind the urad dhal first . Add 1/2 cup water and the dhal when the dhal just gets ground add 1cup of water  and grind the dhal till it is soft and fine. Remove and keep it aside.
Grind the rice with the soaked water, add salt and grind till smooth.
Mix the rice and dhal together and ferment the batter for 12 hours.
Take the required amount of batter and dilute it with little water so as to make it easy to make dosas.
Heat the tawa and pour 1 big laddle spoon of batter and spread it thin. Apply oil to the sides and cook for 30 seconds. Flip it the other side and cook for 30 seconds.
The dosai should be roasted golden.
Have it with sambhar and chutney.

Tips:
You can use the same batter to make idli.
During summer the batter ferments easily, but during winter it takes a little longer time may be 14 hours.
To be on the safer side in winters add little baking powder to the batter 10 minutes before making dosai

Ghee Dosai:

Instead of oil apply ghee to the dosai.

Egg Dosai:


Beat the egg with salt and pepper. Pour it on the dosai after spreading the batter. Apply ghee and make dosai.

Butter Dosai:


Instead of oil applt butter to the dosai.

Cheese Dosai:


Take a cheese slice ( i use low fat cheese). Place the cheese slice on spreaded dosa when the cheese starts to melt spread it all over the dosa. Donot turn over the dosai  apply little butter on the edges to srisp.


Masala Dosai:

Boil 1 potato and roughly chop it.  Heat 1 tbsp oil in a kadai, add 1/4tsp mustard seeds, 1 green chilli chopped, 1 onion finely chopped, 1/2 tsp turmeric powder. Fry well, add half cup water, salt and allow to boil, add the potato and cook till done. Finely add chopped coriander leaves.

Place a little filling on the prepared ghee dosa, fold and serve

This is a speciality dish from my mother. Pandan leaves is found in east asian countries and it also plays an important role in flavouring their dishes be it sweet or savoury. The leaves can also be used in our cooking also in making non-vegetarian dishes and payasam.


You need:
China Grass                           4gms
Coconut milk (thick)             275ml
Water                                    300ml
Sugar                                    3/4 cup
Egg (medium)                      1 nos
Pandan leaves                     3-4
Salt                                      a very small pinch

Preparation:
Soak the china grass for 2 hours.
Grind the pandan leaves with 50 ml coconut milk and strain.
Beat the eggs well and mix it with the remaining coconut milk and pandan milk.
Boil the china grass with 300 ml water , sugar and a small pinch of salt.
When the china grass dissolves completely, Strain.
Mix the milk and egg mixture and bring it to boil.
When the mixture curdles, pour it in a dish and allow to set.
If the mixture curdles properly the agar agar pudding will divide itself into white and green colour.
Refrigerate, turn in into a plate, Cut  and serve.

Update:
You can add few drops green color at last.. when it seperates it divides itself into light green and dark green color..

You can substitute the sugar with either jaggery/ gula melaka/ kitul jaggery  around 140-150 gms .. adjust to taste