Matri

Ingredients:

Maida -- 4 cups
Wheat Flour -- 1 cup
Rava -- 1/2 cup
Salt to taste
Ajawin -- 2tbsp
Warm water
Oil for frying

Method:
Mix all the above ingredients using warm water to form a stiff dough. Roll them out into chapatis of thickness 1/4 inch. Cut them into small circles. Cover with a damp cloth and keep them aside for 2 hours.
Then fry them in hot oil. Make sure the heat is on low else the matri's will become hard.

Drain on absorbent paper and store in air tight container.

Sambar ( Pigeon pea cooked in tamarind water with spices)

Sambar is a dish common in South India cuisines, made of toovar dal (pigeon pea).
It is a vegetable stew based on a broth made with tamarind and toovar dal, and is very popular in the cooking of southern regions of India.

The toovar dal is cooked until they are soft . Tamarind pulp is soaked in water to extract the flavour and then the pulp is discarded. A mixture of ground spices known as sambar powder and tamarind are added to the dal. Vegetables and let to cook in the tamarind pulp. Finally the dal and vegetable stew is heated until the vegetables get the flavour of the smabar.
A wide variety of vegetables may be added to sambar. Typical vegetables include okra, drumstick, carrots, radish, pumpkin , eggplant, potatoes, tomatoes, and whole or halved shallots or onions are used.
Typically sambar will contain one or several seasonal vegetables in the soup.
The cooked sambar is typically seasoned with mustard seeds, dried red chillies, curry leaves, and fenugreek seeds and asafoetida. Fresh curry leaves and coriander leaves may be added at the very end to enhance the flavor.

Ingredients:

Toovar dal -- 3/4 cup
Turmeric powder -- 1/2 tsp
Vegetable oil -- 3 tbsp
Shallots peeled -- 1 cup
Potato -- 1 small diced
Drumstick -- 2 cut into 1" pieces
Tamarind Paste -- 4 tbsp
Sambar powder -- 1 1/2 tbsp
Salt -- to taste
Rice flour -- 2 tsp
Cilantro -- 2 tbsp minced

For Seasoning:
Mustard seeds -- 1 tsp
Methi seeds -- 1 tsp
Rred chilis, dried -- 2
Curry leaves -- 2 spings
Asafoetida -- few pinches

Directions:
Cook toovar dhal with 4 cups water and turmeric in a heavy-based pot till soft.
In another pan heat few tablespoon of oil and fry the shallots first (Do not allow the onion/shallots to brown.), and then add the remaining vegetables and fry for 2 minutes. Then add the tamarind pulp ,water and salt and allow to boil till the vegetables are soft and cooked stirring occasionally.
Bring to boil, lower heat and add the sambar powder and simmer for 5 minutes.
Then add the cooked dhal with the water and mix well. Bring them to a boil.
Mix 2 tsp of rice flour with 2 tsp of water and add to the sambar . This makes the sambar thicken.
Remove from heat.
In a small saucepan heat 2 tablespoon of oil and add the seasonings . pour this to the sambar mixture.

Garnish with finely chopped coriander leaves.

Sambar can be eaten with plain cooked rice, idly or dosas..

Will shortly post the recipe of sambar powder..

Rava Upma

Ingredients :

Rawa -- 1 cup
Water -- 3 cups
Onion -- 1 small finely chopped
Mixed vegetables -- 1 cup (carrot, beans, potato, peas..)
Ginger finely chopped -- 1 tbsp
Green chillies -- 2 slit lengthwise
Salt to taste
Coriander -- chopped finely 2 tbsp
Oil -- 2 tbsp
Ghee -- 2 tbsp

For Seasoning:
Mustard seeds -- 1tsp
Channa Dal -- 1tsp
Urad Dal -- 1tsp
Dry Red chillies -- 1 broken into small pieces

Method:

Heat a skillet and fry rava till good smell comes and the rava turns golden brown in colour. Be careful not to burn the rava. Set aside.
Heat oil in the same skillet and add the seasonings to it..when they start to splutter add the green chillies, onions and ginger and fry for a minute. Now add the remaining mixed vegetables and fry for a minute. Then add the water, turmeric powder and salt and bring it to a boil.
When the water boils , reduce the heat and add the rava to it and mix well. Cover and cook for 5 minutes. Mix with ghee and serve hot garnished with coriander leaves.

Variations :
Could mix some lemon juice on top for a tangy taste..

Broken Wheat Upma

Ingredients:

Broken Wheat Rava -- 1 cup

Water -- 2 cups

Mixed vegetables -- 1/2 cup (carrots, beans, greens peas, cabbage etc)

Onion -- 1 small chopped finely

Ghee -- 1tsp

Oil -- 1 tsp

Curry Leaves -- 2 springs

Cilantro leaves -- 2 tbsp finely chopped

Ginger -- 1 tsp grated

For Seasoning:

Mustard seeds -- 1tsp

Channa Dal -- 1tsp

Urad Dal -- 1tsp

Dry Red chillies -- 1 broken into small pieces

Method:

Heat a skillet and fry rava till good smell comes and the rava turns golden brown in colour. Be careful not to burn the rava. Set aside.

Heat oil in the same skillet and add the seasonings to it..when they start to splutter add the green chillies, onions and ginger and fry for a minute. Now add the remaining mixed vegetables and fry for a minute. Then add the water and salt and bring it to a boil. When the water boils , reduce the heat and add the rava to it and mix well. Cover and cook for 5 minutes. Mix with ghee and serve hot garnished with coriander leaves.

Rava Idli

Rava Idli is a variation of the popular South Indian Breakfast idli .It is a speciality of the state of Karnataka. Rava idli translates to semolina idli .It is also know as Rave Idli. It is usually found in restaurants that serve the Udupi cuisine.

Rava idli is usually served hot and is eaten along with saagu and coconut chutney.A dash of ghee poured on top of Rava Idli adds to the enhanced taste.

Makes : 8 idli

Ingredients:

Rava -- 1 cup
Sour yogurt -- 1 1/2 cups ( well beaten)
Cilantro -- 4 tbsp finely chopped
Curry leaves -- 2 springs finely chopped
Green chillie paste -- 1 tsp
Ginger -- 1 tbsp ( finely chopped)
Baking powder -- a pinch
Salt to taste

Garnishing:

Cashews --Few
Ghee -- Few tbsp

Method:

Mix all the above ingredients except baking powder, and set aside for 1/2 an hour or until the rava is soaked well.

Grease a idli plate and keep it ready. Just before pouring add baking powder and mix well. Pour immediately on the greased plate , garnish with cashews and steam for 8- 10 minutes or until the idlies are nice and fluffy.

Serve hot with a dash of ghee on top...

Minty Aloo Methi Paratha

Paratha's served with spicy yogurt

Makes : 8

Cooking Time : 30 minutes Preparation Time : 20 minutes

Ingredients :

Dough :

Whole wheat flour -- 1`1/2 cups

All Purpose flour -- 1/2 cup

Oil --3 tbsp

Salt -- to taste

Stuffing :

Boiled mashed potatoes -- 1 lb

Kasuri Methi -- 3 tbsp

Chopped mint leaves or mint powder -- 5 tbsp

Green chillies -- 2 finely minced

Onion -- 1 finely chopped

Salt to taste

Method:

For the Dough:

Mix the the above ingredients for the dough and set aside for 1/2 hour..

For the Filling :

Mix the mashed potato, kasuri methi, mint leaves, green chillies, onion and salt. Divide into 8 small equal balls.

Now take a small ball of the dough and roll out a small chapati of the diameter 4 cm. Now apply oil to the rolled out chapati and sprinkle with little wheat flour and then place the ball of filling in the center and close like a money pouch.

Flatten the ball and roll out chapati's making sure it is a little thicker than the regular ones.

Heat a griddle and put the paratha's on it and cook till slight golden brown spots appear on both sides. Apply ghee on both sides and serve hot with curd.

Chole Batura

“Chole Batura” happens to be one of my favorites.
Chole is a Spicy gravy made out of garbanzo beans/chickpeas


Batura are deep fried crispy bread made out of white flour .


Generally chole is served along with batura . It is a mouthwatering dish originated from Punjab. Chole batura is also a popular street food in some parts of North India.


It is a great food on a cold winter day or any day..






Ingredients :

For Channa:
Chick peas soaked overnight -- 1 cup

Tomato -- 1 large

Tomato puree -- 2 tbsp

Onions -- 2 large red ones

Chopped cilantro leaves -- 1 1/2 tbsp

Coriander Seeds -- 1 t 1/2 tbsp

Ginger grated -- 1 tbsp

Garlic crushed -- 2 pods

1 lemon (juice extracted)

Oil -- 2 tbsp

Ghee -- 1 tbsp

Tea bag -- 1

Green chillies slit -- 4

Bay leaves -- 2

Cumin seeds -- 1 tsp


Dry masalas :-


Red chili powder -- 1 tsp

Cinnamon - clove powder -- 1/2 tsp each

Turmeric powder --1/4 tsp

Garam masala -- 1/2 tsp

Salt to taste

For Bhatura:
Plain flour (maida) -- 2 cups

Curds --2 tbsp

Butter or oil -- 2 tbsp

Soda bicarb -- 1/2 tsp

Boiled potato -- 1 small ( or mashed potatoes flakes -- 2 tbsp )

salt to taste

Milk to knead dough

oil to deep fry

Method:
Batura:
Sieve together flour, salt and soda, and mix along with curds and oil. Add enough milk to knead to form a soft pliable dough.

Cover with a wet cloth.Keep aside for 5-6 hours.Make sure the cloth is always damp.

The dough would have doubled in volume .Knead the dough again.divide the dough into equal balls. Roll each ball into 1/4" thick 6" diameter round. Fry in hot oil till light golden brown in colour.
Channa:
Steam the soaked Channa in a cooker with enough water, tea bag and bay leaves till done(approx. 6-7 whistles). Once done set aside 5 tbsp of Channa for grinding.

Blend together 1/2 tomato, 1 onion, cooled Channa and 1/2 tbsp. coriander. Keep aside.

Chop remaining tomatoes and onions coarsely.Heat oil in a large skillet.Add cumin seeds to splutter.Add ginger-garlic and green chillies and fry for a minute.Add chopped tomatoes, onion and fry till tender.
Add the blended paste and fry for 3-4 minutes. Add all the dry masala powder.Stir and fry till oil separates.

Now add the boiled Channa with its water and bring to boil. Simmer for 7-8 minutes till gravy thickens.

Garnish with cilantro , onions and lemon juice

Serve hot with batura's..




































































For Channa:
1 cup kabuli channa soaked overnight1 large tomato2 large onions1 1/2 tbsp. chopped coriander1 tsp. ginger grated1 tsp. garlic crushed1 lemon (juice extracted)2 tbsp. oil, 1 tbsp. ghee1 tsp. tea leaves (tied into a pouch in asmall piece of clean muslin cloth)4 green chillies slit2 bay leaves1 tsp. sugar1 tsp. cumin seedsDry masalas :-1 tsp. red chilli powder1/2 tsp. each cinnamon - clove powder,turmeric powder1/4 tsp. each garam masala, pepperpowdersalt to taste
For Bhatura:
2 cups plain flour (maida),2 tbsp. curds2 tbsp. butter or oil1/2 tsp. soda bicarbsalt to tasteMilk to knead doughoil to deep fry
Batura:
Sieve together flour, salt and soda.Add and mix in curds and oil.Add enough milk to knead into a soft pliable dough.Cover with a wet cloth.Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon.
Channa:
Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.Pressure cook till done. (approx. 6-7 whistles).Cool about 5 tbsp. channa for grinding.In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.Chop remaining tomatoes and onions fine.Heat oil in a large skillet.Add cumin seeds to splutter.Add ginger-garlic and fry for a minute.Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.Add all dry masala except cinnamon-clove powder.Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.Stir and bring to boil.Simmer for 7-8 minutes till gravy thickens.Take in serving dish.Heat ghee in a small sauce pan.Add the chillies and cinnamon-clove powder.Add chopped coriander and pour hot over the channa.Squeeze lemon over channa.Stir in seasoning gently.

Adai

I love making these adai's. These are again a member of the dosa family. Adai is simple and easy to make as it does not require any fermentation, just a few hours of soaking and then grinding in a blender to a coarse paste . Adai is usually served with Avial ( a mix of vegetables in coconut milk). This is a nutritious pack for fuzzy kids..

Makes : 6

Ingredients :

Raw rice -- 1/2 cup

Boiled rice -- 1/2 cup

Thuvar Dhal -- 1/2 cup

Channa dhal -- 1/2 cup

Urad dhal -- 1 tbsp

Red chillies -- 10

Ginger - -1/2 inch piece

Asafoetida -- a couple pinches

Onion -- 1 medium red onion,

Cabbage -- 1/2 cup, chopped

Carrot -- 1, grated

Garlic -- 2,3 pods

Oil to cook adais

Method:

Soak the rices and dhals together for about 3-4 hours.. Grind this with the red chillies, ginger, garlic , asafoetida and some salt to a paste. It should be a coarse paste. To this paste, add the chopped onion, cabbage, carrot, curry leaves. Add some water if it's too thick. The batter consistency should be thicker than dosa batter .

Heat a tava and rub some oil. Pour a spoonful of batter and slowly spread it out by making concentric circles as thin as you can( make sure it is not too thin ). Make some holes on the adai so that you could pour some oil in them to make it crispy, Pour some oil around the edges too.

Let this cook until golden brown on one side, flip over and let the other side cook as well.

Serve hot with avial or jaggery and butter.

Variations : could add any veggies or any greens to it.. choices are unlimited and even the dhals added could be modified as per your taste. could be made as plain adais also without adding veggies.

Moong Dhal Dosa (Pesarattu)

Pesarattu is an Indian crepe popular in Andhra Pradesh , south india . It is type of a Dosa.
It is prepared from pesaralu or whole green moong beans called as moong dal or using yellow spilt beans.
This is a unique cusine of Andra .
Types of Pesarattu
The variations include :

a) making from soaked whole mung beans, which gives a greenish hue to the Pesarattu

b) making with yellow coloured monng beans which gives a fine golden yellow tint to the dosa when roasted.

Both these forms are famous in Andhra Pradesh, and are typically served with chutney made from ginger.

Here i have used yellow moong beans .

Makes : 8 dosas

Ingredients :

Yellow spilt moong -- 1 cup

Urad dhal -- 1 tbsp

Green chillies -- according to taste

Ginger -- 1 inch piece

Salt -- to taste

Coconut -- 4 tbsp

Baking powder -- a pinch

Method :

Soak Moong Dal and Urad Dal for 4 to 5 hrs. Then grind all the above ingredients with the soaked Dal to a coarse paste. Just add baking powder to the batter just before pouring the dosa.

Heat a heat skillet and pour a ladle full of the batter where it is spread out into a thin circle and fried with oil or ghee until golden brown. The dosa may then be folded in half and served, or it may be flipped to cook on the other side and then served.

Serve hot with ginger chutney..

Vatha Kuzhambu

Vatha kuzhambu is a south Indian dish served mainly with rice and papad. It has a single vegetable/ vathal as a base and is a simmered stew of tamarind with a set of spices.

Usually it is prepared with Vathals . Vathals give them the authentic taste. Vathals are dried vegetables and can be bought from any Indian grocery store. Sundakaai vathal, manathakkali vathal or vendakaai vathal are some examples. If not vathals fresh vegetables such as okra/ladies finger, cluster beans, onion or even garlic can be used to prepare this.

I strongly believe that any south Indian vegetarian thali/ meal is not complete without a vatha kozhambu and sutta appalam.

Serves : 4

Cooking time : 15 minutes Preparation Time : 5 minutes

Ingredients:

Jeera -- 1 tbsp
Mustard seeds -- 1 tsp
Methi seeds -- ½ tbsp
Thuvar dhal -- 1 tbsp
Red chillies -- 3/ 4 (depends on the spice level)
Shallot / Pearl onions --9 or 10 ( or any vathal )
Garlic pods -- 4 /5 (This is optional)
Tamarind pulp -- 2 tbsp
Sambar powder --2 tbsp
Salt to taste
Oil - 2 tbsp
Asofetida / Hing --1 pinch
Curry leaves -- 1 spring
Jaggery -- a small ball ( optional)
Water -- 1 1/2 cups

Method:

Heat a heavy bottomed pan (traditionally a cast iron kadai is used), with few spoons of oil. when oil is hot add mustard seeds, curry leaves, asofetida, thuvar dal , jeera , methi seeds and red chillies and fry till golden .Now add garlic, fry till its raw smell goes off add then add onions, fry till they turn to golden brown color. ( if using vathal you could add them instead and fry well )Add the sambar powder , salt and sauté for 2 mnutes. Now add the tamarind pulp with water and let it simmer for around 10 minutes. Finally add the jaggery and boil for another 2 minutes.


If vatha kolambu is too watery add 1 tsp of rice flour and allow it to boil to get the required consistency.


Enjoy vatha kuzhambu with hot steamed rice and sutta appalam


Note: This can be made to a thick consistency without adding any vegetables and stored in the fridge for upto 1 month.

Parupu Usli (Crumbled Fried Lentils with French Beans)

A traditional South Indian Brahmin's dish which is a combination of fried and crumbled spiced lentils. These are usually combined with finely chopped steamed french beans or cluster beans or carrots or vazhaipoo (banana flower) or chopeed cilantro ..
The perfect blend of red chilies and asafoetida enhances the taste and flavor of this dish.
Serve this dish with rice, vathal kozhambu or moor kozhambu.

If you have a taste for a brahmin's palate, then these combinations of dishes are what you should try.

Serves: 4

Cooking Time: 30 minutes Preparation Time: 10 minutes

Ingredients :

1 cup tuvar dal
4 dry red chillies
A pinch of asafoetida powder
2 cups of finely chopped green beans
Salt to taste

Ingredients for seasoning:

8 tablespoons of oil (vegetable or sunflower oil can also be used)
1 teaspoon jeera
1 teaspoon mustard seeds
5-7 curry leaves

Method:
Steam the chopped beans and set aside.
Soak the tuvar dhal in water for 30 minutes with enough water just to immerse the dhal. After 30 minutes you will notice that the dhal is well soaked.
If you find that there is still a lot of water, drain the excess water. Now grind the dhal along with red chillies, asafoetida and salt into a coarse paste using the pulse mode in your blender. Use minimum water for blending (as it would take a long time to fry if u use more water )

Now heat oil in a nonstick wok and season the mustard seeds, jeera and curry leaves, then slowly add the dhal mixture to the oil and simmer the heat and cook well stirring in between. This process would take some time . keep frying till the dhal crumbles and comes to a rava consistency. if required you could add more oil to make it more tasty .
when the dhal is crumbled add the steamed beans without water and mix well.
Leave the mixture on medium heat for about 2- to 3 minutes.

Parupu Usli is now ready to serve.

Note: Make sure you add salt while grinding the dhal else the dhal will not get the taste of salt later after frying it.

Samosa

Samosas are a traditional North Indian snack made with potato filling . It is a crispy deep fried snack . I have tried making it with lentils as its filling as it has a longer shelf life and gives a different taste to the traditional samosas. This can be had at any time of the day especially it goes well with tea or as an evening snack. could also be packed for kids box as a snack as it has a good amount of protein content.

Ingredients for the dough:

Maida -- 1 cup
oil -- 1/4 cup
Salt -- 1 tsp
Ingredients for the filling:
Spilt yellow Moong dhal -- 1 cup
Baking soda -- 1 pinch
Dhania powder -- 1 tsp
Jeera powder -- 1 tsp
Garam masala -- 1 tbsp
Salt -- to taste
Fennel seeds -- 1 tbsp
Black til seeds -- 1 tsp
Sugar -- 1 tbsp
Amchur powder -- 1 tsp
Cashew nuts -- 5 tbsps
Raisins --- 5 tbsp
Oil -- 5 tbsp
Oil for deep frying

Method :

Dough:

Mix maida, salt and oil well , then add little water and mix well to form a pliable dough.
Allow to rest for half an hour.
Filling :
Soak moong dhal with baking powder for 6 to 8 hours. Then grind to a coarse paste with minimum water.
Heat 5tbsp of oil in a non stick wok and fry the cashews and raisins till golden brown , then add the ground moong dhal paste and the other ingredients except sugar. keep on medium heat and fry till all the water is evaporated and the mixture turns dark golden brown in colour and rava like texture. Allow to cool and then mix the sugar in it.
You can adjust the spices according to taste.

For the samosa:

Make small balls of the dough and roll then out into small chapatis of diameter6 inches. Cut them into half and fold then into a cone shape. Put a spoon full of the filling and close the edges with little water. make around 5 to 6 at a time and deep fry in oil.
Make sure that the oil is not too hot as it would turn the samosas soggy and hard.
Keep it on medium flame and fry them till golden brown.
Drain on a wire rack and store in a air tight container.
Serve with sweet and sour chutney.

Shelf life would be for a week.

Note : Both the dough and the filling could be made a day ahead and kept at room temperature,

Rice Dosa

These are called as Indian Crepes .This is a traditional south Indian recipe. Made using rice and lentils which has a high protein content. Most of the south Indian houses serve this as breakfast. There are many varieties of dosas,this is the basic variety of dosa and the batter is the same for all the other varieties. These crispy dosas are served hot with chutney and sambar.

Ingredients :
Boiled rice / Idli rice -- 4 cups
Urda Dhal -- 1 cup
Methi Seeds - 1 tbsp
Salt as required
Ghee / Oil -- few tbsp


Method:
Wash the rice, urad dhal and methi seeds well and soak together for 12 hours. Grind them to a smooth paste Add salt and mi well and allow to ferment for 12 hours. Mix the batter well . Heat a tava on medium high and pour a ladle full of batter in the center and spread in circular motion .. Pour a spoon full of ghee or oil and allow to cook . Flip over and cook the other side also till golden brown.. Serve hot with chutney and sambar..

Banana Bread Cake

Ingredients:

Maida --- 3/4 cup
Whole wheat flour -- 3/4 cup
baking soda -- 1 tsp
salt -- 1 tsp
sugar -- 3/4 cup
3 large ripe banans
Apple sauce -- 1/2 cup
Melted butter -- 4 tbsp
Vanilla essence -- 1/4 tspwalnuts
Chocolate chips / walnuts-- optional

Method:

Preheat the oven to 350 degrees. Mix the first 5 dry ingredients together in a large mixing bowl. in a separate bowl mash the bananas well. still the melted butter, vanilla essence and apple sauce into the banana mixture. now add this to the dry mixture. mix gently by hand , just enough to form a thick clumpy batter. if mixture is too dry u could add more mashed banana or apple sauce to adjust consistency. fold in chocolate chips or walnuts if using.pour in a greased baking pan and bake for 45 min or till done.

Eggless Sponge Cake

Ingredients:

Condensed milk -- 200 gms or 1/2 can (400gm full can)

Self-raising flour -- 1 cup + 1/4 cup

Baking powder -- 1 level teaspoon

Soda bi-carb -- 1/2 teaspoon

Melted butter or margarine -- 1/4 cup

Vanilla essence -- 1 teaspoon

Water -- 1/4 cup

Method:

1. Sieve the flour, baking powder and soda bi-carb together

2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml of water and beat well.

3. Pour the mixture into a greased and dusted 150mm (6 inch) diameter tin

4. bake in a hot oven at 200 deg C (400 deg F) for 10 min. Then reduce temperature to 150 Deg C (300 deg F) and bake for further 15 min.

5. The cake is ready when it leaves the sides and is springy to touch.

Rava Dosa

Rava dosa is an easy and instant dosa which would be ready in minutes. The only trick of making this dosa is the consistency of the batter and the heat of the ladle.

Ingredients :

Rava - 1/4 cup

Maida - 3/4 cup

Rice flour - 1 cup

Salt to taste

Jeera -- 2 tsp

Ginger & green Chile finely chopped

Pepper powder to taste

Turmeric - a pinch

Curd to mix -- optional

Cilantro -- finely chopped

Method :

Mix all the above ingredients to form a thick consistency using water.. Allow to rest for 1/2 an hour.. if using immediately mix with curd.After 1/2 an hour dilute the batter to a watery consistency and pour on hot tava from outside to the center. turn the heat to medium and let it cook.. Flip it over and cook the other side also till crispy.

Make sure the tava is really hot when pouring the batter which allows the batter to stick to the tava and forms small holes on the dosa.

Serve hot with any chutney of your choice..

Enjoy !!!