Ingredients:

4 cups par boiled rice

1 cup urad dhal

1 tsp fenugreek seeds

Idly preparation:

Wash and soak the rice and dhal.

Soak rice and dhal separately for 8-10 hrs.

Soak fenugreek seeds along with urad dhal.

Gring urad dhal first and then grind par boiled rice smoothly.

Add salt and mix thoroughly with your hands.

Keep closed and keep in a dark place for 10 hrs and let it ferment.

After 10 hrs mix the fluffed batter with a spatula.

Now mix a pinch of soda with little amount of water and add to the fluffed batter.

Now your idli batter is ready.

Grease the idly plates with oil and pour a laddle full of idli batter and steam cook in idly cooker for 7-10 mins.

Now remove from flame and allow to cool for 5 mins.

Then dip a spoon in cold water and run it around the mould and flip them out using a spoon.

Fluffy idlys are ready to serve.

Serve with corianderchutney, coconut chutney or sambar.

Puran boli is a well-known sweet dish from southern India. There are many varieties of boli made with different purans. Boli which has got an irresistible taste is prepared usually during festivals or celebrations.

Ingredients:

 Chana dal                                          -            2 cups
 Jaggery                                               -             2 cups
 Maida                                                   -             2 cups
 Salt                                                       -             1/2 tsp
 Turmeric powder                               -            1/2 tsp
 Cardamom powder                           -            1 tsp
 Saffron                                                  -            1 pinch
 Cooking oil                                          -            1 cup
 Ghee                                                     -            1/4 cup

Preparation:

The preparation of boli falls in three steps. The making of outside cover, the making of puran and the actual making of boli in the tava.

Preparation of outside cover:

Set 1/4 cup of maida aside for making boli.
In a broad based vessel mix the rest of maida with salt, turmeric and water.
Make it into a firm dough.
Add 1/4 cup of oil to this and keep on mixing with your hand so that it forms a soft dough.
 Cover the vessel and keep it aside for about 2 hours.

Preparation of Puran:

In a kadai dry roast the chana dal slightly till it becomes brownish.
Soak the roasted dal in boiled hot water for an hour.
Powder the jaggery.
Grind the soaked dal into a fine paste in a mixer.
Now add the jaggery and grind again so that they evenly form a paste.
In a kadai add 2 tsps of ghee and heat it.
Now add the ground chanadal - jaggery paste and keep on mixing.
Without taking your hands off the kadai mix for about 10 minutes.
Take care so that the mixture should not stick on to the kadai or get burnt.
Now add the powdered cardamom and saffron and mix again.
Puran is ready which will be thick so that it can be rolled into balls.
Make even sized balls and keep it aside.

Preparation of Boli: 

Make equal lemon sized balls from the maida dough.
Roll them into 3 cm diameter circles.
Place the rolled puran inside this rolled out dough and close gently so that it forms a ball.
Now flatten the ball slightly and dust it in the maida flour.
Brush some oil on the surface where you are rolling the chappathi.
Gently roll the ball into a chappathi.
Heat a tava in medium flame, and place the chappathi in the tava gently.
Cook on both sides till brown spots appear by brushing oil evenly.
Puran boli is ready to serve.
Serve it hot with little ghee brushed on top.

Ingredients:

Rice - 1 cup
Jaggery(gur) - 1/2 cup
Coconut scraping - 1/2 cup
Banana
Cardamom powder - 1 tea spoon
Oil for frying

Method:

Soak the rice along with 1 table spoon of black gram dal in water 
Grind rice,jaggery and coconut scraping very well and prepare the batter 
Mix smashed banana and cardamom powder with the batter 
Heat oil in deep pan on fire and drop a big ladle (spoon)of batter into hot oil 
Fry the Appam till it turns brown and crisp 
Remove from oil and serve hot