Adai/ Lentil Crepes

About the recipe:
This healthy and filling snack is my most favorite breakfast option. 

Ingredients:

• Toor dal, - 3/4 cup
• Channa dal - 3/4 cup
• Moong dal - 1/4 cup
• Urad dal - 1/4 cup 
• Idli rice - 2 cups
• Red chillies - 13 nos. 
• Ginger

Soak the above in water for 2 hours and grind coarsely to form the batter. Add salt to taste. 

For Seasoning: 

• Jeera - spoon
• Mustard seeds - 1 spoon
• Hing
• Curry leaves - few
• Oil

Heat oil in a small pan, add the above ingredients and once the mustard and jeera splutter add the rest of the ingredients. Add this seasoning to the batter. 

Additional toppings: 

• Onion - 2-3 finely chopped
• Coriander - a few sprigs
• Ginger - 1 piece

Chop the above and add to the batter. 

Heat a flat pan/ tava and take a ladle of this mixture to make a flat dosa like shape. This will be thicker than a normal dosa. Add oil on sides to roast, cook each side for about 1 minute and flip sides until it turns golden brown. 

This tastes best when served piping hot with coconut chutney, a piece of jaggery and a dollop of amul butter! 

Spicy Lemon Rasam

About the recipe:
This aromatic,tangy Indian soup is the ultimate accompaniment to steamed rice on a nice rainy day! 

Ingredients:

• Oil
• Toor dal, - 2tsbsp (boiled)
• Tomatoes - 2 
• Juice of 1 lemon 
• Coriander powder - 1 spoon
• Coriander leaves to garnish
• Salt to taste

For Masala: 

• Black pepper corn - 1 tbsp
• Jeera - 1 tbsp
• Hing
• Curry leaves - few
• Garlic - 2 pods

Coarsely grind the above

How to:

• Pressure cook the toor dal with some turmeric and mash well
• Mash the tomatoes well
• In a pan add the above 2 ingredients then add coriander powder and the ground masala
• Add water to adjust the consistency
• Add salt and turn off the heat as soon as it turns to a boil. Boiling it too much might in fact turn it bitter. 

For seasoning:

• Mustard seeds - 1 spoon
• Jeera - 1spoon
• Curry leaves - few
• Hing (Asafoetida) - a pinch
• Red chillies - 2
• Oil for tempering

Heat oil, add the above ingredients to prepare the seasoning and add this to the rasam after turning off the heat. 

Garnish with some chopped coriander leaves and add juice of 1 lemon for the tangy flavor.