Drain all the water from the cream of rice by squeezing , then mix it into the ground batter thoroughly and set for 3- 4 hrs in a warm place . For best results allow it to ferment overnight before making idlis.

When you are ready to make Idli's add salt and check consistency of the batter it should be that of a thick flow consistency . Grease Idli molds slightly with butter or oil and Ladle spoonful of batter into each mold cover and steam these for 15-20 min.Serve hot with Chutney/Sambar/Pickle.

1 cup split black gram/Urad Dal
2 cups rice (Jasmine Rice)
½ tsp. salt                                                                                                                ½ tsp. fenugreek seeds

For stuffing

5 large potatoes
2 large onions
6 to 8 garlic flakes (garlic flakes)
1 inch piece of ginger
4 green chilies
1 tsp. split black gram
½ tsp. mustard seeds
½ tsp. cumin seeds
1 red chili broken into bits
1 sprig of curry leaves
¼ tsp. turmeric powder
Salt to taste
1 tbsp. oil

Chutney

½ white of coconut grated
4 green chilies
½ inch piece of ginger
1 small bunch of coriander
A tiny piece of tamarind
Salt to taste

Method

Wash thoroughly and soak black gram and rice together for six to eight hours. Grind them into a smooth paste adding water little at a time. Allow this batter to ferment overnight in a warm place. Add salt the next day and refrigerate batter till use.

To prepare the stuffing (masala) boil potatoes and chop onions, Ginger, garlic and green chilies . Heat 3 tbsp. of oil in a pan and add a tea spoon black gram, mustard and red chili. When mustard seeds start to splutter add cumin seeds, onion pieces, ginger garlic and green chili (finely chopped or ground), turmeric powder, curry leaves broken into pieces and fry till Onions turn transparent in texture. Meanwhile peel the boiled potatoes and cut them into medium size cubes. Add them to the above mixture in the pan & mix well, remove from fire after about five minutes and set aside. Check for salt and spice.

Make the chutney by grinding together all the chutney ingredients into fine, thin paste, adding water.

Basic Dosa Preparation :- Heat a flat pan and grease it slightly, wipe off the excess grease . Ladle a spoonful of batter into the center of the pan and spread it around in a circular fashion( from inside out) shaping the batter into a thin pancake. Wait for few seconds  and then take a tsp. of oil and spread it over the edges of the pancake. When the edges turn golden fold it into half and take it off.

Masala Dosa:- Same procedure as above but before folding dosa into half Put 2-3tbspn of Stuffing in the center and the fold it into half. Stuffing for masala dosa need not be necessarily the above one , you could also use any left over curry's to stuff .Serve hot With chutney .

For stuffing
3 large onions finely chopped
1 inch piece of ginger finely chopped
4 green chilies finely chopped                                                                                    ½ bunch of cilantro (Dhaniya ) finely chopped

Onion Dosa:- Same procedure as above but before folding dosa into half sprinkle  center of the pancake with Onions , Green Chilies, Cilantro and Ginger Pieces and carefully turn the dosa to the other sides (turning it upside down) .Give it couple of seconds and turn back, fold it in the center.Serve hot With chutney or Sambar

3 large onions finely chopped
1 inch piece of ginger finely chopped
4 green chilies finely chopped                                                                                    ½ bunch of cilantro (Dhaniya ) finely chopped                                                             1 Cup Maida (All purpose flour)                                                                                 1 Cup Ravva (Suji)                                                                                                    ¼ Cup Of Rice Flour

1 tsp. Cumin seeds

Note:- This is a tricky Dosa and the key to it lies in a good flat pan and the consistency of the batter so don't loose heart if you don't get it right  the very first instance . "Patience is the key to everything."

Ravva Dosa:- Heat a flat pan and grease it slightly, wipe off the excess grease . Ladle 2 spoonfuls of batter & pour it over the top of hot pan in a circular fashion giving it a circular shape. The batter will form a thin pancake with lots of holes in between don't get panicky it's natural.   Wait for few seconds and then take a tsp. of oil and spread it over the edges of the dosa. When the dosa turns golden carefully turn it to the other sides (turning it upside down) .Give it a minute before turning  back . Fold it in the center.Serve hot With chutney or Sugar.

Method:-Mix the two dals together and soak for 3  hours. Drain water from the soaked Dals and grind into a semi-soft paste without adding any water(do not make too soft let it be a bit coarse).Crush cinnamon stick and cloves into powder, salt and add to the paste also add coriander powder, nutmeg grated, chopped onions, garlic, ginger and green chili. Mix well. Make small lime sized balls from the dough and slightly press them down giving them a shape of flat discs and carefully deep fry them till in a skillet until golden on Medium heat. Serve with Chutney

Method
Wash and soak the split black gram for 6 to 8 hours . Drain all the water and Grind the soaked dal into fine smooth thick paste adding very little water. Once ground add salt to the batter.

Now shape the batter into Donuts ( A small flat circle with a whole in the center) and deep fry them in hot oil until golden in color on Medium heat. Serve Hot with Chutney or Sambar

1 cup of whole green gram (moong dal)
6 green chilies
1.5 inch ginger piece
1 tsp. cumin seeds
Salt to taste

Method

Wash and soak moong dal over night. Drain and grind Dal together with green chilies and ginger into fine paste of medium consistency. Once ground add to it cumin seeds and salt .

Heat a flat pan and grease it slightly, wipe off the excess grease . Ladle a spoonful of batter into the center of the pan and spread it around in a circular fashion( from inside out) shaping the batter into a thin pancake. Wait for few seconds  and then take a tsp. of oil and spread it over the edges of the pancake. Reverse it and fry till golden  (looks more  greenish ). Now sprinkle on top Chopped Onions, Green chilies, Coriander leaves. Fold it into half. This is typically served with Upma

Note:-For best results  cook on medium heat.

Method
Heat Oil for frying in a shallow pan. Once oil gets heated take the batter into a tsp.  and drop the spoonful of batter into hot oil (one at a time) and fry over medium heat till crisp and golden.

When done drain them out from oil on to a tissue paper to remove excess oil . Serve with pickle.

Raw white rice - 3½ cups (soak in water for 3-4 hrs and drain the water)
Freshly grated coconut - ½ coconut medium size
Cooked Rice - 4tbsp.
Sugar -1tsp.
Salt to taste                                                                                                  Granulated yeast -1 tsp.( soak in  ¼cup of lukewarm water for 2 minutes just before adding)

Method

Grind cooked rice , soaked raw rice and grated coconut into a smooth batter by adding little water. Once ground transfer the contents into a deep dish that would hold a little over twice the batter quantity. Then add yeast and sugar to the mixture cover and leave it in a warm place overnight.

Next morning mix well the risen batter add required salt and add necesary water to make it a semi - flowy batter a little thicker than dosa batter.

Now grease a wok lightly wipe off all the grease then ladle a spoonfull of the batter into the center of the wok . Then hold the wok and turn the batter to the sides inside in a circular fashion coating the sides with the batter.. However make sure a little batter is left in the center. cover and cook on medium heat then remove and cook till the edges are golden in color and they should seperate from the sides. a little oil can be used if you feel like

Transfer them into a plate serve hot with stew( recipe found under meat and basic food categories) or with sweetened coconut milk.

Tip:- if the cooked aapam is sticking to the sides that means the flowy consistency of the batter is not  right take a little batter into a bowl add some more water and test one to see if it's ok. If you feel that the batter is too thin take a little batter into a bowl add little rice flour and try.

For stuffing
1 egg for each dosa
salt for sesoning
chilli powder or pepper for seasoning                                                                         little or a pinch of garam masala powder

Procedure:- While making dosa first spread the dosa batter evenly making a thin pancake then break an egg on top of it and gently spread it across the dosa now sprinkle on top with salt,chilli poweder,garam masala powder and let the dosa cook till the egg is semi cooked then turn over for a minute and fold and serve.

Boiled Rice - 1 ½ Glass

Raw rice- ½Glass

Udat Dal :- ½Glass

toor dal:- 3/4 Glass

Channa Dal :- 3/4 Glass

red dry chillies and green chillies according to your taste ( approx 5dry +10fresh)

Coconut pieces of ½ coconut

ginger - 2" piece cut into fine pieces

Curry leaves few

Onion chopped fine - 2 big

salt for sesoning

Oil to fry

Procedure:- Grind all above ingredients except ginger, onions and curry leaves into a coursely ground batter add water if required while grinding.

Heat a skillet and ladle a spoonful of batter into the center and make a semi thick pancake . Spoon a tsp of oil on the sides. prinkle on top with onions,ginger and chopped curry leaves.  trun over for a minute and serve with chutney when golden in color.

Raw White Rice - 2 cups

Channa Dal/bengalgramdal/senagapappu :- ¼ cup

Pesarapappu/greengram dal - ¼ cup

Split Black Gram - ¼ cup

Ingredients 2:-

Green Chilies - 5 finely chopped

Curry leaves few

Onion chopped fine - 1 big

Salt for seasoning

oil to fry

    Guntapongula Dish/Kadai

Procedure:-

Soak all the ingredients listed under ingredients 1 for at least 6 hrs best left overnight .Grind these coarsely into a batter ( more like dosa batter) using water and remove and let the batter ferment for a day. After fermenting mix into the batter salt, green chilies, onion, curry leaves and salt

Heat the kadai put 1 tbsp of oil in each hole .When hot fill each hole with the batter (fill only 3/4 th of each hole with batter ) and wait for 2 min on medium heat then turn them over drizzle a teaspoon of oil on each of them and wait 1 more minute and take them out when golden on both sides . Continue with the rest of the batter . Best served hot with peanut chutney.

Bread slices - 4 big ones(cut into small pieces)

Turmeric Powder - 1 pinch

Red Chili Powder- 1 tsp.

Green chilies finely chopped - 3

Cilantro leaves - ¼ cup

Udat dal/minapappu - 1 tsp.

Mustard seeds / avalu - ¼ tsp.

Onion chopped fine - 1

Cyrry leaves - 6 nos.

Lime Juice - 2 tbsp. ( optional)

Salt for seasoning

Oil to fry

Procedure:- In a bowl mix lightly bread pieces ,turmeric pwdr, chili pwdr & salt along with few sprinkles of water. In a skillet add 3 tbsp. of oil and when hot add mustard seeds , curry leaves , udat dal & fry till the mustard seeds start to pop and also udat dal should be light golden in color then add green chilies and onion and fry for a minute then add the bread pieces and fry till moisture evaporates. garnish with cilantro and if desired also with fresh lime juice. serve hot