Thenga Manga Pattani Sundal

Ingredients
Dried White peas (pattani) - 1 cup
Mango - 3 tsp
Mustard - 1/2 tsp
Urud dal - 1 tsp
Asafotida - pinch
Red chili - 1
Curry leaves - little
Salt - 2 pinch
To grind 
Green Chili - 1
Ginger - 1 inch
Grated coconut - 2 tsp


To Make Thenga Manga Pattani Sundal

• Soak the Peas for 8 hours 
• Boil the peas in pressure cooker for 2 whistles 
• Drain the excess water and keep aside 
• Grind coconut, green chili, and Ginger to a fine paste
• Heat the oil in kadai 
• Add mustard, urud dal, red chili broken in to pieces, asafotida powder, curry leaves         
• Fry for a while
• Add cooked peas and mix it well 
• Add pinch of salt and coconut paste 
• Mix it well and remove from flame
• Before serving garnish it with grated mango and grated coconut   

Dhaba Dal

Ingredients
Toor dal - 1/2 cup
Chana dal - 1/4 cup
Onion - 1 Chopped
Tomatoes - 2 Chopped
Garlic - 2 tsp Chopped
Garam masala powder - 1/4 tsp
Chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida powder - pinch
Salt - 1 tsp
Ghee - 1/2 tsp
Water - 4 cups

To Make Dhaba Dal

• Clean and wash the dals and soak it for 30 to 45 minutes
• Boil the dals with garam masala powder, chili powder, tumeric powder and salt in pressure cooker
• Switch it off after 1 whistle 
• In the meantime heat the ghee in pan 
• Add Cumin seeds, asafoetida powder and chopped onions, garlic
• Fry them till they become transparant
• Add tomatoes and fry it well
• Now transfer the onion and tomato mixture to the Pressure cooker
• Check if water required can add little extra water 
• And mix all together with dal keep it again for 2 to 3 whistles 
• If you cook in the pan it will take 15 to 20 minutes
• Garnish it with coriander leaves and Serve it hot with Chapatti, Jeera rice

Kozhukattai

Ingredients
Boiled rice (Pulungal arisi) - 1 cup
Chana dal - 1 tsp
Coriander leaves - chopped 2 tsp
Curry leaves - little
Grated coconut - 3 tsp
Water - 2 or 3 cups
Green chili - 2
Salt - 1 tsp

To Make Kozhukattai

• Soak the rice for 2 hours and grind it coarsely in mixi with little water
• Heat the oil add mustard, green chili, urud dal, chana dal, curry leaves fry it
• Finally add grated coconut, and coriander leaves 
• Add 2 cups of water and salt
• Let it boil for 5 minutes
• Add coarsely grined rice in to the water 
• Mix it and bring it as upma 
• Switch it off after 6 to 7 minutes
• Let it cool down
• Then make it as round shape balls
• And boil it in the Idly cooker
• Serve it hot with Kara chutney or Idly Podi  

Dhokla

Ingredients

Besan flour - 1 cup
Water - 3/4 cup
Turmeric powder - 2 pinch
Ginger paste - 1 tsp
Green chili paste - 1 tsp
Oil - 1 tsp
Lime juice 1 tsp
Eno fruit Salt - 1/2 tsp or (salt)
Baking soda - 1/4 tsp

For Temparing
Mustard seeds - 1 tsp
Water - 2 tsp
White vinegar - 5 tsp
Green chili - 1

To Make Dhokla

• Grease the Baking tray with oil
• And Pre heat the oven in 350*d F
• In a bowl add Besan flour, water, ginger, green chili, salt, lime juice, oil and mix it well
• Finally add the Baking soda and mix well
• And pour in to the baking tray and keep it inside the oven
• If you dont have oven can steam it in the Idly cooker
• Switch it off after 15minutes
• Let it cool down 10 minutes
• heat the oil in pan add mustard seeds, green chili fry it
• Switch it off an add water, white vinegar immediately 
• Mix it well with mustar seeds
• Sprinkle the mixture all over the prepared dhokla
• And finally garnish it with coriander leaves and serve it.