Iyengar Rasam

Rasam is made in different ways in different places for that matter the taste differs in every household even though the procedures are quite the same. Iyengar rasam has a unique flavor and they even make rasam with unique herbs/roots like thippili ( I haven't found the English name for it yet).

1 tsp jeera, 1 tsp pepper, 2-3 red chillies, 1 tsp toor dal soaked in water for few minutes, 5 cherry tomatoes or 1 big tomato, coriander leaves, curry leaves, mustard seeds, tamarind juice 1 cup, turmeric pwd, salt.

Grind jeera, pepper, red chillies, toor dal, a few tomato slices and few coriander leaves. Heat tamarind water with a little salt, tomato and turmeric pwd. When it comes to a boil add the paste and wait for it to come to a rolling boil and shut the stove off. Do not over cook. Now saute the mustard seeds and curry leaves and pour it on the rasam. Garnish with some chopped corainder leaves.

Variation : You can add 1/2 cup of toor dal water to the rasam. You can also add half of tamarind water and half of tomato paste of juice. They all give out different flavors.

Kal Dosa

This dosai is traditionally done on a thick iron pan or kal chatti . It is the soft variety of dosa and is great for a trip, specially for kids or people who don't eat hotel food. This dosa does not need any oil.

Boied rice - 1 cup Raw rice - 1 cup Urad dhal - ½ cup Wash & soak everything together for 6 hrs. Grind to a fine paste. Ferment for 12 hrs & add salt and make dosai.

Heat the kal chatti and pour the batter, don't spread it too much. Cook on both sides.

Variation : You can sprinkle idli molagai podi while it is cooking on a low flame and roll it for a perfect picnic or travel food.

Aval Dosai

Dosas are enjoyed by most people and are made with different combinations of different grains and each of them have their own unique taste. This dosa is soft and spongy, kids would love it.

The fermentation for this dosa has to be done for 8-12hrs definitely.

Raw rice 3 cups, Curds 2 cups, Thick poha(aval) 1 cup, Green chillies 5-6, Ginger 2 ‘’, Salt
Finely chopped onions 1 cup, To temper in 1 tsp oil:, Mustard seeds 1tsp.

Wash rice and poha well and soak together in curds for 3 hours. Then grind it very fine adding a little water if necessary. Add salt and ferment for atleast 12 hrs. Before making the dosas add minced green chillies and ginger with tempered mustard seeds and onions. You can add a little bit of cooking soda or Eno if you live in a cold place. Heat dosa pan and do not spread the batter, it spreads itself. Drizzle 1 tsp oil around it & cook it covered. You can avoid the onions or even use onions to sprinkle on the dosa without mixing it with the batter. Do not turn over. Remove & serve hot & spongy with any chutney or sambar.