a, Uttapam, Idli, Appam & Kuzhi Paniyaram

Idli-Dosa Batter - Soak all the ingredients (except salt) overnight. Then grind to a smooth paste by adding some water. Add salt and mix well. Keep it aside in a warm place overnight to ferment.

1. Dosa - Heat a tawa / griddle and add some oil. Then sprinkle some water and wipe it clean with a tissue paper.

Pour a ladleful of the batter and spread it around in a circle. Drizzle some oil around the edges and cook till one side is done.

Flip it over and cook the other side too. Transfer to a plate. Make similar dosas with the batter and serve with coconut chutney and sambar.

2. Uthappam - Heat a tawa / griddle and add some oil. Then sprinkle some water and wipe it clean with a tissue paper.

Pour 1-2 ladleful of the batter and spread it around in a circle. Sprinkle the chopped veggies and drizzle some oil around the edges and cook till one side is done.

Flip it over and cook the other side too. Transfer to a plate. Make similar uttapams with the batter and serve with coconut chutney and sambar.

3. Idli - Spoon the batter in the greased idli moulds and steam for 15 minutes. Demould when it cools down and serve with coconut chutney and sambar.

4. Appam - Heat an appam chatti and drizzle some oil. Sprinkle some water and wipe clean with a tissue paper.

Pour a ladleful of the batter and quickly swirl it around. Cover and cook on a low flame for 2 minutes or till it is done.

Carefully remove from the pan and transfer to a plate. Make similar appams and serve with coconut chutney and sambar.

5. Kuzhi Paniyaram - Grease the paniyaram moulds generously. Spoon the batter in the moulds and cook, covered on a low flame till one side is done.

Flip it over and cook the other side too. Transfer to a serving plate and serve with coconut chutney and sambar