Plain dosa
1 cup rice, 1 cup uraddal.
Soak the urad dal and rice separately for one hour and grind it as a paste and mix both and add salt and keep it aside to ferment. Then spread it in kadai and make dosas.
Rava dosa
1 cup wheat flour, 1 ½ cup rice flour, 2 tablwspoon rava, 2 teaspoon cumminseeds, salt to taste.
Mix all by adding water slowly without lumps and in semi liquid consistency. Keep it aside for an hour. Spread it in the flat kadai like dosa and when it is crisp remove and serve.
Moongdal/green gram dal dosa
3 cup moong or green gram dal. 1 cup rice,
Soak the dal / rice separately for one hour drain it and grind it as a paste and keep aside for one to two hours. No need for fermentation. Mix both add salt. Then make dosa in the kadai and serve.
Wheat dosa
Soak the samba wheat for two hours.Grind it as paste for dosa. Add pepper powder and salt. Make dosa in the flat kadai.
Adai
1 CUP Toordal, ½ cup rice,1 teaspoon pepper1 teaspoon cumin seeds, salt to taste.
Soak the toordal/ rice for one hour. Drain it and add the pepper, cumin seeds and saltand grind it coarsely like dosa batter. Spread it in kadai like dosa. Cover it with a lid so that the adai will be crisp. When it crisp removes and serve.
Poha (Aval) dosa:
1 cup rice, ¼ poha ( Aval) pepper and cumminseeds, salt. Soak rice for an hour. Soak poha for 15 minutes. Drain it. Mix soaked rice, poha pepper,cumminseeds salt and grind it to a paste to the consistency of dosa batter. Keep it for about 7 to 8 hours. Spread it in the flat kadai and make as dosa and serve.
Rava Upma (Uppit)
Rava 1 cup. Salt to taste. 1/2 cup of sour curd.
Roast the rava in a kadai in a small quantity of ghee till it becomes golden brown and keep it aside. Drop a spoon of ghee and the spoon of cumminseeds,broken uraddal and pepper and when it cracks add two cups of water in the kadai along with the sour curd and when it becomes hot put the salt and the roasted rava and stir it constantly without forming lumps. Add a spoon of ghee and remove from fire.
Rice Upma
2 cups of rice,1/2 cup toordal, 1 teaspoon pepper and 1 tsp of cumminseed, salt to taste,Sour curd. Put all in mixie and grind it like idli rava( Coarsely). Prepare as above and serve.
Rava Pongal
1 cup rava, 1/4 cup Moongdal.Pepper, cumminseeds, salt Ghee.
Fry the rava in a kadai with little ghee till it becomes golden brown and keep it aside. Fry the pepper and cumin seed with small quantity of ghee and make it as a powder. Cook the Moongdal and mash it and keep it aside. Mix the mashed Moongdal roasted rava and the powdered pepper. Cumminseeds salt in a kadai and add ghee little by little and stir it and when it becomes harden remove and serve hot.
Idli
3 Cups of rice and 1 cup of urad dal. Soak it in water for one hour. Drain it. Grind the rice coarsely and urad dal as a fine paste. Mix both along with salt and allow it to ferment. Next day steam it in the idly vessel.
Rava Idli
1 cup rava, pepperpowder,cumminseed powder, ghee , salt, sour curd 1 ½ cup.
Rast the rava in a small quantity of ghee till it becomes golden brown and keep aside. Stir the sour curd without any lumps and add the roasted rava, cumin seeds, pepper powder and salt and mix it as a batter and steam cook it as idly in the idly plate.
For all the breakfast the only side dish suited is curs with pepper powder only since the regular side as used in ordinary times can not be used.