Vegetable Pancake Batter

Ingredients
1/2 cup gramflour
1/2 cup rice flour
1 tbsp. plainflour
1 tbsp. semolina
1/2 tsp. baking soda.

Method
Grate and add veggies as desired, spinach, carrots, gourds, fenugreek greens, anything.
To season add ground chillies, garlic, ginger, cumin, coriander, etc. 1 tbsp. oil.
Proceed to make a medium batter, and spread as for dosas

Moong Dal Pakora Batter

Ingredients
1 cup green gram dal with skin
3 green chillies
1 tsp. grated ginger
1/2 tsp. crushed garlic
salt to taste
1/4 cup chopped coriander
1/4 tsp. coarsely crushed coriander seeds
1/2 tsp. coarsely crushed cumin seeds
3-4 pinches baking soda
1 tbsp. hot oil.

Method
Soak dal for 2 hours,
Grind to a paste with chillies, ginger, garlic, adding as little water as possible.
Add all other ingredients just before making pakoras

Appam Batter

Ingredients
1-1/2 cups raw rice
1-1/2 cups parboiled rice
2-3 tbsp. urad dal.
1 cup coconut milk
1/2 tsp. soda bicarb
1 tsp salt

Method
Soak for 4 hours in water, wash well
Grind to a fine thick paste, keep overnight.
Morning add coconut milk, soda bicarb, and salt
Beat well.
The batter for Appam is ready
Apply a little oil on a non-stick or heavy griddle.
Pour a ladleful of batter on hot griddle.
Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.
Do not spread with spoon. A thin dosalike pancake must be the result.

Rice Idli Batter

Ingredients
2 cups rice semolina
1 cup urad dal (soaked for 3 hours, then ground to a very fine thick paste and kept
overnight).

Method
Soak semolina for 2 hours.
Wash well by draining top water 2-3 time till it is white.
Mix into the ground dal batter, beat till very light and fluffy, after adding salt.
Do not keep the batter too thin.
Proceed as for idlis in idli steamer

Coating Batter For Fritters

Ingredients
1 cup plainflour
1 tbsp. cornflour
1 tsbp. rice flour
1/2 tsp. salt
ground ginger,

Method
Mix all the ingredients
Add enough water to make a batter which will coat the back of a spoon thinly when dipped.
Dip chunks of cauliflower, babycorn, etc. which should have first been boiled to be tender but mushy.
Chill the boiled veggies before frying.
One may even fry thick rings of onion, capsicums, etc.

Coating Batter For Dipped Bhajias

Ingredients
1 cup gramflour
1 tbsp. rice flour
3/4 tsp. salt
few ajwain seeds
pinch of asafoetida
1/2 tsp. cumin powder
2-3 pinches baking soda
2 tsp. hot oil (after batter has be prepared).

Method
1. Mix together all the ingredients
2. Make a batter which will coat the back of a spoon thickly, when dipped.
3. One may add ground garlic, ginger, chillies, as desired.
4. Dip chunks of paneer, or sliced capsicums, cucumbers, potato, onions, zuchinni, whole hot green chillies, boiled whole babycorns, etc.

Handvoh Flour

Ingredients
1 cup wheat
1 cup jowar
1/2 cup rice
1/2 cup bengalgram dal.

Method
1. Roast the grains lightly in a heavy pan, individually.
2. Mix, cool and grind to a flour.
3. Cool, store in airtight container, in dry area.
4. Add water to knead to a smooth dough when required.
5. Proceed to pat thick chappati, sprinkle finely chopped coriander, onion , chillies, etc. over
it, press in.
6. Make small hole in it with blunt end of hand churner.
7. Roast on hot griddle over low flame till roasted crisp.

Thaalpeeth Flour

Ingredients
1 cup wheat
1 cup jowar
1/2 cup rice
1/2 cup bengalgram dal
Method
1. Roast the grains lightly in a heavy pan, individually.
2. Mix, cool and grind to a flour.
3. Cool, store in airtight container, in dry area.
4. Add water to knead to a smooth dough when required.
5. Proceed to pat thick chappati, sprinkle finely chopped coriander, onion , chillies, etc. over
it, press in.
6. Make small hole in it with blunt end of hand churner.
7. Roast on hot griddle over low flame till roasted crisp.

Dhokla Flour

Ingredients
4 cups rice
2 cups bengalgram dal (channa dal)
1 cup urad dal

Method
1. Wash and soak in plenty of water for 2-3 hours.
2. Drain, spread on a clean large kitchen cloth till dry.
3. Dry roast till all moisture is dried up.
4. Grind to a flour of the texture of fine semolina.
5. This may be done in a home flour mill or at the commercial flour mills.
6. Store in dry airtight container.