1. Step 1

   Mix all dry ingredients and wet ingredients separately. Then mix them together with the help whisk to avoid lumps and make it to a thick paste. Add blueberries and mix gently.

2. Step 2

   In a electric or stove top griddle, pour a ladle full of mixture and spread it to a round shape. Spray some oil on top, Approximately after a minute turn it to the other side. After a min take it away from griddle.

Poori:

1. Step 1

   In a pan or vessel, mix Wheat flour, Rava and Salt together. Add water little by little and mix the dough. This dough should be little harder than the Chapathi dough. Add oil & mix the dough until no flour is sticking at the bottom of pan. Keep this aside for 1 hr. After an hr, take the dough and knead it well once again. And seperate into small half lemon sized balls.

2. Step 2

   In a wide open pan, add Oil for frying. Let it get ready, It’s shouldn’e be too hot. Meanwhile, take a ball, and roll it in ur Palm to make to a rounded ball. Press it in the middle of ur palm once. Strech this using the Chapathi roller. Streach it to the even thickness but little thicker than Chapathi. Use Oil if it’s sticking while rolling. Prepare at least 5 or 6 before you start placing in oil.

3. Step 3

   Place the streached dough in the oil and deep fry it. Let it completely immerse in oil. When it starts bulging, by using the spatula press gently on top the bubble. Continue pressing until it bulges all over. Turn the other side. Fry not more than 2 min on both sides. Repeat the same & fry the remaining dough.

Tips :

• Don’t use wheat flour while rolling the dough, it leaves the black traces while frying and discolors the puri.
• Try to prepare puri 5 min before you start eating else Poori wont be puffed and looks oily.
• Dont over fry the poori for long time and make sure oil isn’t too hot otherwise the skin would become dark and will not be cooked inside.
• Don’t streach the dough little more than ur palm size else you won’t get the puffed Poori.

Poori Masala:

1. Step 1

   Peel the potatoes skin and cut into small cubes. In a pan add water( to fill the potatoes ), salt-1/4 tsp and potatoes. Cook for 15 min and dont drain the water. Chop onion, tomato, green chili and Ginger. Mix the gram flour in 4 tbsp of water and make it as a paste.

2. Step 2

   In a pan add Oil. When the oil is hot, add Mustard, Urad dhal, Channa dhal. When mustard crackles add Green Chili, Curry Leaves. Add the chopped Onion immediately and fry till translucent. Add Ginger and the tomatoes and cook till it makes a gravy. Add Turmeric, Salt. and fry for a min.

3. Step 3

   Add the cooked potato along with the water, gram flour paste and leave for 5 min. Add coriander leaves and switch off.

1. Step 1

   Break the left over idillis using your hand and prepare the idili upma. Keep it aside. Chop onion and tomato. Split open green chili.

2. Step 2

   In a pan, add oil, mustard, channa dhal and urad dhal. When Mustard crackles, add green chili, curry leaves. Fry for 30 sec. Add the chopped onion and fry till onion is translucent. Add the chopped tomato,turmeric and cook till tomatoes are mashed up. Add the idili upma and salt. Mix well and keep it on stove for 2 min. Keep stirring to avoid burning the bottom.

1. Step 1

   Soak raw rice for about 6 hrs in water and clean it. Also soak aval in curd with some water for 3 hrs. Grind them all together and add salt. Allow it to ferment overnight.

2. Step 2

   Add water according to dosa consistency and pour on dosa tawa little thicker than regular dosa.

1. Step 1

   Soak rice and split Green Gram in water for 10 min and wash it.Slit open green chili.

2. Step 2

   In a pan add ghee, cumin, Ginger, Pepper Corns, Green Chili, Curry leaves, Cashew and fry for 30 sec. Add rice & Split Green Gram, water and required Salt. Allow it for 1 or 2 whistles and reduce the flame. keep for 10 min and mix well with a spatula to mash it up.

1. Step 1

   Soak Aval in water for about 5 min and strain water in food strainer and let it drain the excess water by keeping it in strainer for 10 min. They turn in to a very soft and puffed rice. They should be used immediately else they become hard and the process continues once again soaking them in water. Chop the onion, tomato. Split open green chili.

2. Step 2

   In a nonstick pan heat oil. When hot, add mustard,urad dhal and Channa dhal. When the mustard splutters, add Asefoetida, curry leaves, green chili, onion, turmeric and little salt. Fry this till onion is translucent.Add tomato and cook till it is mashed up. Add aval and mix well. If required add salt to taste.

1. Step 1

   Add oil- 1 tsp in a pan and fry Vermicelli till it becomes golden brown. In a vessel boil some water with little salt. Add fried Vermicelli and boil for 2 – 3 min till it becomes soft. Filter the water using a food strainer and keep it aside in a plate. Chop Onion, tomato. Cut vegetables in to length wise pieces or small pieces. Split Green Chili. Finely chop ginger.

2. Step 2

   Meanwhile, heat oil in a pan. When hot, add mustard, urad dhal , channa dhal. When mustard splutters, saute onion, green chili, ginger, curry leaves and fry for 2 min. Add tomato and cook till it becomes gravy. Add the chopped vegetables, salt and fry them well in oil. Close the lid of the pan untill the vegetables are cooked completely. Add the cooked Vermicelli and mix them together gently. If required add salt.