Types of south indian breakfast

• 4 cups idly rice
• 1 cup urad dal
• 5 TSP rock / Table salt ( 1 TSP for 1 cup of rice / Dal)

• 4 cups Idly rice 
• 1 cup urad dal
• 5 TSP rock salt / table salt
• Soak it separately for 5 hours
• Grind in the sequence of urad dal and after 10 mts, add the rice and add Add 4 TBSP rock salt. Grind for 15 mts more
• Remove it aside after 8 hours to allow it to fermentate.  Now, can be kept in fridge and used when required

Only dosa batter - 

2 cups Idly rice + 2 cup normal rice

1 cup urad dal

5 TSP - Table salt /  rock salt

Wash and Soak all ingredient for 4-5 hours

Put the above  in mixie and grind to a fine paste

• Dosa / Idly batter
• For uthappam
• Finely chopped onions, green chillies, coconut.

•   Making Dosa
• Take a non stick pan
• Add some oil
• Spread the batter and add oil at the edges
• Close the same
• After 10 - 15 seconds, once the edges turn brown, take out the dosa

• Making Idly

• Take an idly plate
• Spread gingely oil evenly
• Spread the batter
• Take kadai
• Add water
• Heat the water
• Put the Idly plate with batter
• Allow it to steam – 10 Mts
• Check with tooth pick – It should not stick
• Scoop out the Idly

• Making Uthappam

In a separate vessel, add

• Onions
• Green chillies
• Coconut
• Coriander
• Mix the above 

• Take a non stick pan
• Add some oil
• Spread thick batter
• Add the vegetables to  the thick batter and press it
• Add oil
• Close the lid and after 1 minute, Flip the uthappam
• Take out after 30 seconds

• 2 cups Roasted rava
• 4 Cups water
• 1 tsp mustard
• 1 tsp urad dal
• 5-6 Cashew nuts - broken
• Vegetables – Can add tomato, onion, capsicum, etc 
• 1/4 cup green peas
• 2 sliced green chillies
• 1 TBSP salt
• 1 TBSP Lemon juice
• 1 TSP ghee
• some coriander

• Take a Wok 
• Add 2 TBSP  refined oil
• Add 1 TSP mustard and 1 TSP urad dal
• Add the cashew and then add onions and saute
• Add 2 sliced green chillies, other vegetables, green peas and saute
• Once cooked, 4 cups water ( 2 cups water for 1 rava)
• Allow it to boil - For about 10 mts
• Add 1 TBSP Salt
• Add Rava slowly and go on mixing  so that lumps do not form
• At the end, add 1 TSP Lemon juice, mix
• Add 1 TSP ghee
• Add coriander
• Serve with coconut chutney

To reduce cooking time for all upmas, add hot water while cooking

• 2 cups vermicelli/Semiya
• 4 Cups water
• 1 tsp mustard
• 1 tsp urad dal
• 1/4 TSP - turmeric powder
• 5-6 Cashew nuts - broken
• Vegetables – Can add tomato, onion, capsicum, etc
• 1/4 cup green peas
• 2 slit green chillies
• 1 TSP Ghee
• 1 TBSP salt
• 1  TBSP Lemon juice
• some coriander
• Coriander

• Take a Wok
• Add2 TBSP  refined oil
• Add 1 TSP mustard and 1 TSP urad dal
• Add the cashew and then add onions and mix
•  1/4 TSP - turmeric powder
• Add green chillies, other vegetables and mix
• Once cooked add 4 cups water 
• Allow it to boil
• Add 1 TBSP Salt
• Add Semiya slowly and go on mixing  so that lumps do not form
• Add 1 TSP ghee
• At the end, add 1 TSP Lemon juice, mix
• Add coriander
• Serve with coconut chutney

Half the ingredient for preparation for two people

• 2 cups Poha
• 2 TBSP refined oil
• 1 tsp mustard
• 1 tsp urad dal
• 1/4 Cup green peas
• 1/4 TSP - turmeric powder
• 5-6 Cashew nuts - broken
• Vegetables – Potato
• Can add tomato, onion, 
• 1 TBSP salt
• 1/2 TBSP Lemon juice
• some coriander

• Add water to Poha and clean it well
• Remove water, add salt and keep aside for 10 mts

• Cut vegetables into small pieces

• Take a Wok
• Add2 TBSP  refined oil
• Add 1 tsp mustard and 1 tsp urad dal
• Add onions and mix
• Add potato, peas, vegetables and mix
• Add salt, turmeric powder, green chillies
• Once cooked, directly add the wet Poha
• Mix well
• At the end, add 1 TSP Lemon juice, mix
• Add coriander

• 1 cup rice to half cup moong dal - Ratio
• 2 TBSP - Jeera Pepper powder 
• 5-6 Cashews
• 1 TBSP Minced Ginger
• Kari Patta ( Karvepalai)
• 3 TBSP Ghee
• 1 TBSP Refined oil

• Take a pressure cooker
• Add 3 TBSP ghee and 1 TBSP refined oil, once heated add the cashew
• Now add 1 TBSP jeera pepper powder
• Add the minced ginger
• Now add the 1 Cup rice and ½ cup Payattam paruppu (Moong dal)
• Add 4 ½ cup water ( 3 : 1 ratio of water to rice /dal)
• Once done, take out from the cooker
• Add some salt to the above and mix well when hot and keep it aside

• Take a kadai, add oil, add jeera milagu ( Jeera pepper) powder 2 spoons
• Add minced ginger, cashewnuts, Karvepalai,
• Add the Pongal to the kadai and mix well
• Add extra ghee if required. 

• 1 Cup urad dal
• 4 Dry red chillies
• Soak for 1 hour
• 1 TSP Salt
• 1 TSP Kari patta powder

• If required, Add onions, cabbage, coconut pieces, kari putta, ginger, coriander

• In mixie / grinder, add some oil
• Add soakded red chillies
• One round of the soaked urad dal in Mixie
• Take out the mixture in a bowl
• Add 1 TSP salt and mixie
• Put the above in a basin
• Add the vegetables as required to the above
• Add rice flour to make it crispy
• Take plastic cover, add water to hand and make round shape  of the batter
• Heat the oil and fry