Jeev Kadgi ( Bread Fruit ) rava fry a yummy simple seasonal delicacy which every amchis want to relish!! A bowl full of rice, dal and rava fry ahhh nothing can beat this combo :)!!! So here comes the recipe!!!
Ingredients :
Bread Fruit ( Tender Ones )
Red chilli powder 2-3 tsp
Asafoetida powder - generous amount
Jeera powder 1 tsp
Salt for taste
For coating:
Rice flour - 1 tsp
Semolina ( Rava ) 4-5 tbsp ( Adjust accordingly )
Method :
Slice the bread fruits , now add chilli powder, asafoetida powder, jeera powder and salt, mix well and keep aside for 20 minutes.
Heat tawa add little oil and spread it all over the tawa now just sprinkle rice flour on marinated item and roll it over rava, place the rolled bread fruit on tava, add little oil and cook it on medium flame till its cooked and roasted well !!
Nendra Bale, one of the variety of banana which is basically from State of Kerala. Nendrabale rava fry is simple dish with few ingredients!! You can relish this simple rava fry along with rice or just as tea time snack!
Ingredients :
Ripe Nendra bale -2
Red chilli powder 2-3 tsp
Salt for taste
Semolina ( Fine Rava ) 3-4 tbsp
Method :
Just cut neendra bale in round shapes or in any shape which you desire, now sprinkle red chilli powder, salt mix well , and keep aside for 10-15 minutes.
Heat tawa apply little oil and spread it over tawa and just roll neendrabale on semolina and place the rolled banana on tawa add little oil and just fry it both the sides !!!!
As the name indicates this dosa is just soft as "cotton" I got this yummy recipe from one of my Face Book Friend Ashwini Kamath. This dosa remains soft after hours also, thanks Ashwini Kamath for this yummy dosa!
Ingredients : ( Below measurement makes around 25 dosases)
Dosa rice 3 cups
Urdal 1/4 cup
Thick Phova ( Beaten rice ) 1 cup
Salt for taste
Method :
Soak dosa rice & Urdal together in water 3-4 hours.
Soak phova separately in water for 3 - 4 hours.
Now grind everything together with enough water , batter should be little thick, so don't add much water, now transfer the batter to wide bowl add salt and keep it for fermentation overnite.
Heat tawa once its hot pour ladel full of batter, don't spread the batter much add oils on sides cook it covered on medium flame !
Hot dosa is ready to serve!!!
Note : No need to flip this dosa
For Chutney :
Ingredients
Grated coconut 1/2 cup
Green chillies 2 or more
Tamarind- tamarind seed size
Hing ( Solid form ) seed size
Salt for taste.
Method :
In a 1/2 tsp oil just roast hing, ( don't roast it too much ) now grind all the ingredients except hing into smooth paste , before taking out chutney add hing and grind it again.That's it chutney is ready.
Matti Gulla a seasonal brinjals which is available in small place called ''Mattu " near Udupi!! These brinjals are very aromatic, any dishes prepared out of this brinjals is just delicious!! Matti Gulla Mashinga Sanga Sukkhe is delicious delicacy which is a great accomplishment for rice or roti. Here goes the recipe
Ingredients
Matti Gulla 3 ( Chopped into square pieces)
Drumstick 2 ( Chopped into 2 inch pieces)
Salt for taste
Jaggery 1/2 tbsp
For Masala :
Grated Coconut 1/2 cup
Roasted red chillies 5-6
Corriander seeds 1 tbsp
Urdal 1/2 tsp
Tamarind marble size
Seasoning
Oil
Musturd Seeds 2 tsp
Curry Leaves few
Method :
Roast corriander seeds and urdal in t spoon of oil till its brown , make sure not to burn it( it will make dish bitter )
Now grind items of masala into coarse paste, so don't add too much water in grinding process. Keep this aside.
Now in kadai heat oil do the seasoning now add brinjals, drumstick, salt, jaggery and little water and cook it covered until done, now add ground masala and little water cook it for 2 minutes, mix well !!!
Serve hot with rice / roti !!!
"Shevai "one of the "yummiest breakfast " which every amchi wants to relish !!!. Preparation involved for this recipe is tedious :( but end result is just YUMMY :)) So here comes the recipe
Ingredients :
3 cups of dosa rice
11/2 -2 cups grated coconut
Coconut oil for greasing
Salt for taste
Method :
Soak rice for 4- 5 hours , now grind it along with grated coconut and salt to a smooth paste .
Now grease wide bottom kadai with coconut oil and pour the ground batter, keep the flame to medium to low and start stirring continuously till all the water evaporates and it will form huge mass. Switch off the flame. Now make cylindrical balls of the dough and steam it for 15 to 20 minutes.
Now grease the Shevai moulds and place the steamed balls ( when its warm to touch ) in the moulds and rotate the handle of the mould and collect the Shevai in a plate which is kept under the mould.
Repeat it for remaining steamed balls. Spread it on wet cloth.
Enjoy with your favourite side dish !!!
For Sweet Coconut Milk
Grated coconut 1/2 cup
Powdered jaggery 4-5 tbsp
Cardamom powder 2 tsp
Method :
Grind grated coconut with little water squeeze the coconut milk in muslin cloth, repeat this for 2-3 times and collect the milk, add powdered jaggery and cardamom powder and mix well!!!
Notes :
Wet grinder works best for preparing this dish.
If at all while stirring the ground batter, if you feel difficult to stir, its a indication that water quantity is less, so just add little water and continue stirring.
If you don't prefer sweet coconut milk, replace jaggery with finely chopped green chillies and hing water !!!!
Taushe Tausali ( cucumber rotti ) simple breakfast recipe which tastes yumm if served with butter or ghee. My mother taught me this recipe, & its favourite breakfast at our place.
Ingredients :
1 medium size cucumber
Semolina - 1 Cup
Grated jaggery 4-5 tbsp
Grated coconut 3 tbsp
Salt for tatse
Method:
Grate cucumber to this add semolina, jaggery, grated coconut & salt mix well. Heat tawa once its hot apply tsp of oil, take lemon size batter and flatten it on tawa pat it with the help of fingers, apply oil to the sides, roast it both the sides till its crisp on medium flame!!!
Serve hot with melted ghee or butter :)))))
Notes :
- If you don't prefer jaggery replace it with finely chopped green chillies & ginger.
- Don't add additional water as cucumber leaves water.
Gosale dal ( Ridgegourd Dal ) a good accomplishment with simple rice or roti!! Its recipe which can be prepared in jiffy. Here is the recipe
Ingredients :
Toor dal 1 cup
Chopped Ridgegourd 1 cup
Haldi powder 1/2 tsp
Green chilli 2
Salt for taste
1/2 cup water
seasoning:
Oil
Musturd seeds 1/2 tsp
Cumin seeds 14 tsp
Broken red chillies 2
Hing water
Curry leaves few
Garnishing :
Corriander leaves
Method :
Soak dal for 15 to 20 minutes, pressure cook it along with green chillies, haldi powder for 3-4 whistles, once cools down churn it well. Cook ridgegourd with little water in a small vessel, add cooked dal to ridgegourd add 1/2 cup of water and salt boil it for 2 minutes, season it with seasoning item finally garnish it :)
Note :
1. You can add even moongdal and chana dal along with toor dal
2. For seasoning one can add finely chopped garlic
Gosale Gojju (Ridgegourd Gojju ) is simple yummy recipe which goes well with hot rice, I got this recipe from my husband's aunt who is a great culinarian!! was surprised when I heard this recipe for first time :P!! When prepared for the first time just loved it, so here comes the recipe.
Ingredients :
Gosale 1 ( Preferably tender ones )
Slit green chilli 2
Grated coconut 2 tbsp
Salt for taste
Asafoetida/ hing water
Coconut oil
Chopped corriander leaves for garnishing
Method :
Chop gosale into pieces, in a vessel cook gosale with little water along with chillies and grated coconut, once gosale is cooked allow it to cool completely, now just grind cooled mixture for a single pulse in mixy, add salt, hing water mix well, finally add coconut oil and garnish with corriander leaves!!
" Ambe Upakri" amchi people need no introduction!!. Its tangy, spicy, sweet mango delicacy. Its a great side dish for rice!!!" Here comes the recipe
Ingredients:
Ripe small variety mango 5-6
Green chillies slit lengthwise 2
Grated jaggery 1/2 cup or more depending upon sourness of mango
Arrowroot powder/ maida/ rice flour 2 tbsp.
Water 1/2 to 1 cup
Salt for taste
For seasoning:
Melted Ghee 2 tsp
Musturd seeds 1 tsp
Urdal 1/2 tsp
Broken Red Chillies 2
Curry Leaves - few
Method :
Wash and peel the mangoes, now just add water to peeled mango skin and squeeze it, repeat this process 2 -3 times, now to squeezed water add peeled mango, slit green chilli, salt and jaggey and water cook it till mango is cooked, mean while in a small bowl add little water and 2 tbsp of arrowroot powder/ maida/ rice flour, take care that there is no lumps now add this paste to the dish
mix it well and finally season it with seasoning items !!!
Relish it when its hot!!!
Note :
This dish shouldn't be too watery or too thick!!
Bittergourd is one of the healthiest vegetable with innumerable health benefits, though its bitter in taste, its dishes are yummy in taste, its low in calorie but dense with precious nutrients. One of the best vegetable suggested for Diabetic patients ! Bittergourd salad is one of healthiest and easiest recipe with limited ingredients.
Ingredients : (Serves 2 people )
Bittergourd 1
Chopped onion 1
Roasted red chilli 2
Tamarind small ball size
Raw Corriander seeds 1/2 tsp
Grated coconut 1/4 cup
Salt
Oil for frying bittergourd
Method :
Chop bittergourd into small pieces and soak it in salt water for 30 minutes to 1 hour, squeeze out extra water, apply salt and spread it on tissue paper, after 5 minutes either deep fry/ shallow fry or microwave it with tsp of oil for 10 minutes , keep aside. Grind grated coconut, tamarind, roasted red chilli and corriander seeds into coarse masala ( don't add water while grinding )Now add bittergourd with ground masala finally add chopped onion and mix well!.
Serve immediately or else bittergourd will turn soggy
Ingredients :
Wheat Vermicelli 1 cup
Chopped green chillies 2-3
Musturd Seeds 1 tsp
Urdal 1/2 tsp
Curry leaves - 5-6 leaves
Grated coconut 2 tbsp.
Sugar 2tsp
Salt for taste
Oil
Method :
Soak vermicelli in water for half an hour, squeeze out water and spread it on a plate, in kadai heat oil add musturd seeds once it splutters add urdal, chillies and curry leaves now add salt and sugar, add vermicelli and 1/4 cup water and cook it covered once its cooked you can make out that vermicelli is transparent finally add grated coconut and mix well!!!
Serve hot !!! Its a healthy filling breakfast
Tendle talasani is one of the yummiest and simplest konkani recipe which is good accomplishment for rice :) It tastes really good if Tendle ( Gherkins ) are very tender!!!
Ingredients :
Small tender Tendle 20-25
Crushed Garlic 10-12
Broken Red Chillies - 4-5
Asafoetida powder 2 tsp
Oil
Salt
Method :
Cut both the edges of tendle, crush it well with pestle & mortar, apply salt to crushed tendle and keep it aside for 15 minutes after 15 minutes pressure cook it for one whistle.
In a kadai heat oil add crushed garlic fry it till its brown in colour now add broken red chillies and asafoetida powder now add tendle and little water cook it covered until done, its tastes good when its little burnt in colour.
"Dalithoy" any one needs introduction? answer is Big "NOOOOOO" Its known as "Amchi Kuldev" ( family deity ). For konkani people no meal is complete without this humble simple dal :)
Actually everybody knows recipe of this, but my blog is "incomplete" without this awesome recipe :)
Ingredients:
Toor dal 1 cup
Slit green chillies 2
Haldi Powder 1/2 tsp
Salt
Seasoning :
Oil
Musturd seeds
Curry Leaves
Broken Red Chillies 2 to 3
Hing / Asafoetida (generous amount)
Method :
Soak dal for 15-20 minutes, pressure cook it with slit chillies, haldi powder and little oil for 5-6 whistles, once pressure realised churn it well.
Now transfer this dal to vessel and add 1/2 cup of water ( more water if you want watery dal ) & salt boil it for 2-3 minutes, now make hing water by dissolving hing in little water and add it to dal mix well, Now season it with seasoning item!!!
Serve this yummy dal with piping hot rice topped with ghee or lemon juice :)
Ahhhh sheer pleasure :))))))
Note :
1.You can add grated ginger instead of hing
2. Can add finely chopped coriander leaves & chopped tomatoes :)
Palk is one of the greens which is rich in vitamin "A" also rich in potassium and low in sodium. It has too many health benefits. Dal Palak is yummy side dish roti or with hot rice !!!
Ingredients:
Palak chopped roughly 1 cup
Toor dal 1 cup ( you can mix all 3 variety of dal )
Seasoning:
Onion chopped 1
Tomato chopped 1
Ginger finely chopped 2 tsp
Garlic finely chopped 2 tsp
Green chillies 1
Red chillies 2
Cumin seeds 1 tsp
Musturad seeds 2 tsp
Haldi powder 1/2 tsp
Red chill powder 2 tsp or more depending on your taste
Method :
Soak dal for 15-20 minutes and pressure cook it adding little haldi and 1/2 tsp for 5 to 6 whistle till its mushy, churn it well.In kadai heat oil season it with musturd, jeera, green chilli, red chilli, ginger and garlic now add onion fry till its pinkish, add tomato fry till raw smell goes, now add chopped palak and fry it well till it shrinks in size now add haldi and red chill powder mix well add cooked dal, 1/ 2 cup Water and salt boil it for 2 to 3 minutes , finally add lime juice mix well & switch off the flame.
Beans garlic stir fry or beans talasani is authentic konkani recipe in which crushed garlic is used for seasoning, this is yummy combo with rice and "Amchi Dalithoy"
Ingredients : ( Serves 2 to 3 )
Lengthwise chopped beans 1 cup
Seasoning:
Oil
Crushed garlic 7-8
Broken red chillies 4-5
Salt for taste
Method :
In kadai heat oil add crushed garlic fry it till its little brown in colour now add broken red chillies, chopped beans, salt and water, cook it covered until done.
Notes : It tastes great if beans is very tender !!!
No introduction needed for this recipe, just prepare this recipe when you want to clean your refrigerator :))))
Ingredients: ( Serves 2 people )
Mixed vegetable of your choice , have added
Chopped capsicum 2
Chopped tomatoes 1
Chopped potatoes 1
Corn kernels 1/2 cup
Seasoning:
Oil
Musturd Seeds
Red chilli powder 2 tsp or more
Hing/ Asafoetida powder 1 tsp
Salt
Water for cooking
Method :
In a kadai heat oil season it with musturd when it splutters add asafoetida powder , & red chilli powder now add all the vegetables, salt and 1/4 to 1/2 cup water, cook it covered until done.
Serve hot !!!
"Methi leaves " one of the richest greens with innumerable health benefits, inspite of its little bitterness, it is rich in Minerals and Calcium's. The protein rich methi leaves can be treated as "Wonder Herb". Methi Dal is simple dal recipe which is yummy side dish for roti. Here goes the recipe.
Ingredients : ( Below measurement serves 2 people)
Toor dal 1 cup
Cleaned chopped methi leaves 1 cup
Green Chilli chopped 1 ( or as per your taste)
Onion finely chopped 1
Tomatoes finely chopped 1
Ginger 1/2 inch piece finely chopped
Garlic finely chopped 4-5
Red chillies 2-3
Haldi powder 1/2 tsp
Red Chilli powder 2 tsp
Musturd seeds 1 tsp
Jeera 1/2 tsp
Salt
Oil
Lemon Juice 1 tsp
Method :
Soak toor dal in water 10 to 20 minutes, now pressure cook it with enough water with green chillies and 1/2 tsp of oil for 4 to 5 whistles or till its mushy, once cools down churn it well.
In a kadai heat oil and season it with musturd, jeera, red chillies, ginger and garlic, now add finely chopped onion fry till its translucent, add tomatoes fry it till its raw smell goes, now add chopped methi leaves fry till it shrinks in size, now add haldi and red chilli powder mix it well add cooked dal and 1/2 cup of water, salt cook for 2-3 minutes finally add lemon juice mix well and switch off the flame!!!
Methi Dal is ready to serve!!! Serve hot with roti or rice topped with ghee :)!!!
Notes : 1.You can prepare this dal by including all 3 varieties of dal, ( toordal, moongdal and chana dal ) But I personally prefer adding only toordal.
2. Don't make this dal too watery, it should be little thick.
3. While adding lime juice make sure you have discarded the seeds or else the dal will turn bitter.
Usal is one of the famous breakfast dish from state of" Maharashtra". Its usually prepared with sprouted matki , green peas, or sprouted green gram , Maharastrians use a unique masala powder called as " god masala" for preparing this usal, but the following recipe is instant "Usal " recipe which can be prepared easily without much time :). I got this recipe from one of the food blog and I did little variation :). Here goes the recipe
Ingredients. ( Serves 2 people ) Recipe source :radhika-kamath.blogspot.in
White peas 1 cup
Chopped onion - 2
Chopped tomato -1
Pavbaji masala powder 2-3 tsp.
Garam masala powder 2-3 tsp.
Oil
Salt for taste
Seasoning:
Chopped onion 1
Garlic flakes chopped 3- 4
Garnishing
Corriander leaves finely chopped
Serving :
Bread or Pav
Butter or Ghee
Chopped onion
Farsaan ( sev, mixture or namkin )
Method :
Soak peas overnite, next day pressure cook it along with tomato & onion with salt for 3 whistles.
In a kadai heat oil season it with onion, fry it till its translucent, now add chopped garlic flakes, fry it, add boiled items and masala powder one by one , now check for salt as we already added salt while cooking peas, cook for 2-3 minutes and garnish with Corriander leaves.
For serving, roast bread or pav with ghee or butter serve hot with Usal topped with onion and Farsaan!!!
Trust me it tastes really good :)!!!!
Horsegram is one of the "rich lentil ". Its rich in calcium, protein and iron, This lentil is main food for " race horses " that's why name Horsegram :):) Horsegram idli is one of the delicious breakfast item in most of the " Amchi " houses. Though it requires little time for soaking and grinding. :) Here comes the recipe.
Ingredients :
Urdal 1/2 cup
Horsegram 1/4 cup
Rice Rava or semolina ( Sooji )1 1/4 to 1 1/2 cup
Salt
Plantain leaf for steaming
Method :
Soak urdal and horsegram together in enough water for 2-3 hours. Now grind this into smooth batter with enough water. Next day pour the batter on plantain leaf and steam it for 15 to 20 minutes , once cools down cut it into pieces.
Enjoy this hot idlis with your favourite dip :)!!!!
Some of the Important Notes :
1.To check the consistency of the batter whether its ground properly or not just add spoon of batter in water, if it floats on the water its right consistency !!!!
2. Always refrigerate this batter if your preparing it next day, because the batter will turn sour if you don't refrigerate it.
3. If your using rice rava, add rava and salt to the batter and refrigerate it.
4. If your using semolina or sooji add the sooji and salt just 15 minutes before preparing idlis no need to add previous day.
5. Soaking of horsegram is optional, you can directly add washed horsegram while grinding.
6. For this idlis wet grinder works best , which makes the batter more fluffy and idlis more soft.
Undi in Konkani, Pundi in Tulu and Pundi Gatti in Kannada is healthy filling, Udupi Mangalore Breakfast item prepared with "rice rava". This is simple dish which is normally served with jaggery syrup, pickle, chutney or any other non veg curry :) Here goes the recipe.
Ingredients :
Rice Rava 1 cup
Grated coconut 1/2 to 3/4 cup
Salt
Water 1 to 11/2 cups ( Approximately)
Seasoning :
Musturd seeds 1 tsp
Urdal 1/2 tsp
Methi seeds 1/4 tsp
Curry Leaves 5-10 leaves
Oil
Method :
Soak rice rava for 5 minutes in water, drain the water keep it aside. Now grind grated coconut with little water very coarsely, pour this grated coconut over rice rava add salt and mix well.In a kadai heat oil and season it with seasoning items now add rava grated coconut mixture and water, check for salt and start stirring until it forms a huge mass, just touch the mixture if its not sticking to your hands that's perfect consistency allow the mixture to cool down completely, in mean time preheat the steamer with enough water in it, now pinch out small amount of mixture make a round ball and make a dent in the middle and steam it for 15 to 20 minutes!!!
That's it undi is ready to serve :)
Potatoes need no introduction, its the one vegetable which everybody will have in their home anytime :)This is the simplest "amchi recipe" which can be prepared within short period of time if you have potatoes in your vegetable basket :)) Here is the recipe
Ingredients :
Boiled and peeled potatoes 3
Green Chilies 2 or more if you want it to be more spicy
Tamarind small marble size
Salt for tatse
Hing/asafoetida water generous amount
Seasoning :
Oil
Mustard Seeds
Jeera
Red Chilies 2
Curry leaves few leaves
Garnishing:
Chopped Corriander leaves
Method :
Pressure cook the potatoes in pressure cook for 3 whistles, ( keep the boiled water )peel and smash the potatoes well once its cools down completely.
In a mixy jar grind green chillies,tamarind & salt with little water till it crushes well, now add this to smashed potatoes and add water ( boiled water) generous amount of hing water mix well, season with seasoning items and garnish with Corriander leaves :)!!!!
Relish this with hot rice and dal :)!!!!
I got this recipe from my aunt, this recipe is a unique combination of Kabuli chana and beetroot, Kabuli chana is good source of fibre and beetroot is rich in calcium, iron and vitamin' A' &' C' . its simple recipe which require little preparation of soaking Kabuli chana, here is the recipe
Ingredients :
Kabuli Chana 1 cup
Beetroot chopped in cubes 1/2 cup
For Masala:
Onion 1/2 , cut it into big chunks
Garlic 3 pods
Roasted red chilies 6-7 increase the number if u want more spicy
Tamarind - gooseberry size
Haldi powder 1/4 tsp
Grated coconut 1 cup
Raw coriander seeds 2 tbsp.
Raw cumins seeds 1/2 tbsp.
Seasoning :
Oil
Mustard seeds
Curry leaves
Salt for taste
Method:
Soak kabuli chana overnite, next day pressure cook it for 4 to 5 whistles by adding salt. Pressure cook chopped beetroot for 1 whistle separately, keep it aside.
Prepare masala by first grinding coriander seeds, cumin seeds, chillies, haldi powder and tamarind now add garlic pods and onion, finally add grated coconut and grind again, the masala should be very coarse so don't add water in grinding process, now masala is ready.
Heat oil in kadai season it with seasoning items now add boiled items and masala and salt, take care while adding salt as we added salt while cooking chana. Cook it 2 to 3 minutes until everything mixes well. That's it kabuli chana beetroot ajana is ready
Serve it with rice/ roti !!!
Note: You can substitute gherkins instead of beetroot.
Think no one needs introduction for this simple humble recipe :) Here is the recipe
Ingredients :
Tender beans chopped 2 cups
Potato chopped in cubes 1/2 cup
Red chillies 2
Green Chilli 1
Grated Coconut - generous amount
Salt for taste
Seasoning :
Oil 2-3 tbsp.
Mustard seeds 1/2 tsp
Urdal 1/4 tsp
Method :
Heat oil in kadai add mustard seeds once it splutters add urdal and chillies, now add beans, potato, salt and water cook it covered until done finally add grated coconut and mix well.
Serve hot with rice or roti !!!
Alsande with ground nut stir fry is common side dish in now days functions specially in Udupi Mangalore regions :) I tasted this recipe many a times in functions, but never thought of trying this :P Recently one of my FB friend posted this recipe and it tempted me to try this !!! Its simple and easy recipe goes really well with rasam or dal :)
Ingredients :
Alsande ( Long beans ) 1 cup chopped
Ground nut 1/4 cup
Grated Coconut generous amount
Salt for taste
Seasoning
Oil
Mustard Seeds
Urdal
Broken Red Chillies 2-3
Method :
Soak ground nuts in water for 10-20minutes, now keep kadai add oil once its hot add mustard seeds once its splutters add urdal and broken red chillies, now add long beans and soaked ground nuts , salt and water cook it covered, once done add grated coconut and mix well!!!
Enjoy this with rice and rasam/ dal !!!!
Have already posted version 1 of surnali, this recipe I got from my cousin. Here goes the recipe.
Ingredients : ( Makes around 11 to 12 surnali)
Dosa rice 1 cup
Phova 1 cup
Grated Coconut 1 cup
Milk 1 cup ( for grinding)
Methi seeds 1/4 tsp
Jaggery 4 - 5 tblsp or according to your tatse
Haldi a pinch
Salt
Method :
Soak dosa rice,methi seeds in water for 5-6 hours, grind rice, methi seeds, phova,( soak for ten minutes) along with grated coconut, jaggey and haldi powder with the help of milk the batter should be little thick than normal dosa batter,add salt keep it for fermentation overnite.
Next day keep tawa once its hot add ladle full of batter don't spread the batter much apply oil for the sides, cook it covered in low flame
Enjoy surnali with ghee or butter !!!!
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