Thalicha dosai (Garnished dosai)

Thalicha dosai (Garnished dosai) - preparation time 20 mins
When you take plain dosa daily it will be boring to eat so with the existing dosa flour itself you can change the taste and serve. All will love the changed version of dosai. 

Ingredients:-
Dosa flour - 1 cup
Onion - 1 (chopped to small cubes)
Ginger - 1 inch (chopped finely)
Chili - 1 (chopped finely)
Curry leaves - 1 string chopped finely
Oil - 2 tbsp
Salt - little
Mustard seed - 1/2 tsp
Urad dhal - 1 tsp

Prepartion method:-
Heat a tawa with oil. Add mustard to splutter, urad dhal, onion, chili, little salt and fry till the onion is slightly cooked.
Transfer the cooked ingredients to a vessel. Now add the dosa flour mix well along with ginger, curry leaves.
Heat dosai tawa and pour the batter in the circle form. 
This will be taste little spicy and crunchy because of onion. Taste good when compared to plain dosa. This goes well with idli podi or even without any side dish.

Split rice/ Rice rava upma kozhukattai (Aarisi rava upma cakes)

Split rice/ Rice rava upma kozhukattai (Aarisi rava upma cakes) - preparation time 30 mins
I tasted this dish in one of my relatives home. My husband is very choosy he likes rice upma but he didn't like this dish very much but, I liked it. This can be served as a dish in some occassion. Easy to eat when made as kozhukattai.

Ingredients:-
Rice rava - 1 cup (this rava should little big than normal sooji rava)
Water - 3 cup
Carrot - 1 (chopped to small cube)
Small Onion - 10 (chopped to small strings)
Peas - 25 gms
Boiled corn - 10 gms
Red/Green chili - 2 finely chopped
Curry leaves - 2 strings (finely chopped)
Sesame oil - 5 to 6 tbsp
Ginger - finely chopped 1 or ½ tbsp
Asafoetida - ½ tbsp
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp
Salt - to taste
Grated coconut - 3 tbsp

Preparation method:-
In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns golden brown.
Add asafetoida, curry leaves, chili, ginger, onion, carrot, peas, salt and fry till the color changes slightly
Boil water in another vessel and add to vegetable.
When vegetables are half cooked add the rice rava and stir till water is absorbed and comes to kozhukattai dough consistency (i.e. tight dough from which you can shape it).
Leave it to cool and make to small kozhukattai.
In a idli cooker boil water. Apply sesame oil on the idli plate or cloth (the method which you use to cook idli). Keep the kozhuttai in the idli plate and cook like idli.
When cooked it will be glossy and changes colour. Cool it remove from idli plate and keep in serving bowl.

Sakaravalli kizhangu kara varuval (Sweet potato spicy chips)

Sakaravalli kizhangu kara varuval (Sweet potato spicy chips) - preparation time 15 mins
When i ate the raw sweet potato it tasted similar to tapioca so immediately i thought of making chips from this. I tried making chips without spicy but it didn't turn out very well made bit spicy by adding flours and spice i tasted very well. My husband liked it very much. I tried in very little quantity so he asked next day whether i made some.
It is simple and easy to make chips.

Ingredients:-
Sweet potato - 1 (remove the skin, wash well and keep)
Oil - to deep fry
Chili powder - 1.5 tsp
Salt - to taste
Bengal gram flour (kadalai mavu) - 2 tbsp
Rice flour - 1 tbsp
Asafoetida - a pinch
Water - little (only if required becuase the moist in the sweet potato itself is enough)

Preparation method:-
Using chips slicer slice the sweet potato. 
To make the slicing process easy cut the sweet potato into 2 inch pieces so the slicing will be easy.
In a cup mix the flour's, salt, chili powder, asafoetida. Sprinkle this mixture over the sweet potato slices. It has be coated over all the pieces.
Heat the oil , slide the coated slices into heated oil one by one. When cooked and bubbles goes off remove from oil . Cook in slow flame or you will burn the chips.