Dhodal (Traditional Cocunut Halwa)

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

Dosai

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

Vareities in 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

Pandan kadal paasi

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                           1 cup
Coconut milk (thick)             3 cup
Water