Cumin and black peppercorns are fried in oil to release the aroma. It is then mixed with the besan dosa batter.

Dosa batter is then poured onto hot flat pan and roasted till dosa turns golden brown. Serve gram flour dosa with any pickle or chutney or with sambar.

Makes: around 15 Gram Flour Dosa. Ingredients: Gram Flour / 1 Cup 1/4 Cup 1/4 tsp Crushed 1/4 tsp few Sprigs a big Pinch Oil as Required Method of preparation: Wash and tear the curry leaves.

Heat half a tsp of oil in a pan, add cumin seeds, asafoetida and crushed black peppercorns. Fry till cumin seeds change color, remove from heat.

In a mixing bowl, mix together gram flour, rice flour, above fried spices, curry leaves and salt. Add enough water to make somewhat thin batter.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon. When pan gets hot, pour a ladle full of gram flour dosa batter on pan in circular motions.

Make sure batter is thin enough that it spreads by itself when batter hits the hot pan. Try to fill up any big holes and form into around 6 inch diameter dosa.

Don?t spread the dosa with back of the ladle. Fry on low ? medium flame till bottom side starts to turn golden brown.

Pour few drops of oil around the dosa and turn on other side. Reduce the heat a bit and cook on this side for around a minute before removing from heat.

Repeat the same with remaining gram flour dosa batter. Serve gram flour dosa with sambar or with any chutney of your choice.

Notes: Make sure not to burn any of the spices while frying. Suggestions: If the dosa doesn?t come out of the pan, make sure dosa batter is not too thin and adjust with rice flour.

If dosa comes thick, make sure batter is not too thick, and adjust the batter accordingly with water. Variations: You can also add finely chopped onion or chopped nuts like cashews to the gram flour dosa batter.

Other Names: Gram Flour Dosa, Senagapindi Dosa, Dosa (less)

Serve ? 6 Ingredients 250 Gms roasted gram 100 Gms refined oil 500 Gms wheat flour 2 tsp salts 2 tsp pepper seeds 2 tsp lemon juice 1 inch piece ginger (finely chopped) 2 green chili (finely chopped) 10 garlic cloves (finely chopped) tsp black cumin (kala jeera) tsp carom seeds (ajwain) 2 tbsp mustard oil Methods Put roasted gram, salt, pepper, ginger, chili, garlic, black cumin and carom seeds in a blender, blend it to get a fine mixture. Take it in a bowl adds mustard oil mix well, add water slowly and mix it to get dough.

Divide it in 10-12 parts, set aside. Mix wheat flour, tsp salt, and 1 tbsp refined oil and water well until it forms to soft dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

. Roll a ball to get a circle of 3-4 inch diameter.

Put a part of roasted gram mixture in the center. Cover this mixture tightly by the dough.

Form the shape of ball again. Roll it again to form circle of diameter of 5-6 inches.

Put it on frying pan on medium flame. Cook using veg.

oil so that two sides becomes light brown. Paratha is ready.

Serve hot with curd or brinjals mix (less)

Serve ? 6 Ingredients 250 Gms roasted gram 100 Gms refined oil 500 Gms wheat flour 2 tsp salts 2 tsp pepper seeds 2 tsp lemon juice 1 inch piece ginger (finely chopped) 2 green chili (finely chopped) 10 garlic cloves (finely chopped) tsp black cumin (kala jeera) tsp carom seeds (ajwain) 2 tbsp mustard oil Methods Put roasted gram, salt, pepper, ginger, chili, garlic, black cumin and carom seeds in a blender, blend it to get a fine mixture. Take it in a bowl adds mustard oil mix well, add water slowly and mix it to get dough.

Divide it in 10-12 parts, set aside. Mix wheat flour, tsp salt, and 1 tbsp refined oil and water well until it forms to soft dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

. Roll a ball to get a circle of 3-4 inch diameter.

Put a part of roasted gram mixture in the center. Cover this mixture tightly by the dough.

Form the shape of ball again. Roll it again to form circle of diameter of 5-6 inches.

Put it on frying pan on medium flame. Cook using veg.

oil so that two sides becomes light brown. Paratha is ready.

Serve hot with curd or brinjals mix (less)

For the Pakodas: Evenly apply green chutney on a bread slice. Place another bread slice on it and evenly apply tomato ketchup on it.

Place another bread slice on it. Cut the sandwich diagonally into two halves.

Repeat with the remaining bread slices. Dip each piece into the gram flour batter and deep fry in hot oil on a medium flame till golden.

Serve hot with mango pickle/ tomato ketchup/ green chutney. RELATED RECIPES Bread Masala Toast Bread rolls Masala Bread Toast Baked bread rolls Bread cutlet Ingredients: 15 - bread slices 1 small bowl - green chutney 1 small bowl - tomato ketchup oil for deep frying For the Gram Flour Batter: 11/2 cups - gram flour 1 tsp - red chilli powder 3 tbsp - oil salt to taste sufficient water to make the batter (less)

oil in a pan. Add the gram flour mixture and saute for 20 mins on medium heat till dry.

Remove from heat and set aside. Grease a rectangular 1-inch deep plate with 1 tsp.

oil and press the gram flour mixture evenly into it, to about half-inch thickness. Allow to cool for about 30 mins.

Cut into 2-inch squares. Deep fry in hot oil till golden brown, and serve hot with green chutney or tomato ketchup.

RELATED RECIPES Makkai vadi Tiruvadirai kali Spicy kaju chicken Paneer kaju masala Akkaravadisal (Jaggery Milk Pudding) Ingredients: 200 gms gram flour 30 cashewnuts, chopped tsp turmeric powder 1 tsp chilli powder 1 green chilli, chopped 1 tbsp tamarind pulp 4 tbsp chopped coriander leaves Salt to taste 300 ml water 5 tbsp oil + 1 tsp extra 200 ml oil for deep frying (less)

Add the ginger-chilli paste, sesame seeds, lemon juice, garam masala, turmeric powder, asafetida and salt to the mixture. Add water and make a batter of thick consistency.

Mix well and remove the lumps. Grease a flat vessel.

Pour the batter into the vessel. Steam for about 25 mins.

in a pressure cooker or grease a microwaveable container and pour the batter into it. Cook the batter for 5-7 mins.

Remove and insert a needle into it to check if it is done. Allow it to cool for a while, then cut into triangle-shaped pieces.

Heat oil in a deep frying pan. Deep fry the pieces in hot oil until golden brown and crisp.

Remove from heat and serve hot with green chutney or tomato sauce. RELATED RECIPES Kaju kothimbir vadi Tiruvadirai kali Akkaravadisal (Jaggery Milk Pudding) Makkai and gajjar ki roti Thiruvadirai Kali Ingredients: 1 cup coriander leaves 1 cup yellow corn kernels (crushed) 1 cup gram flour 1 tbsp.

rice flour 1 tbsp. ginger-chilli paste 1 tsp.

garam masala 1 tsp. sesame seeds (roasted) 1 tsp.

lemon juice 1 tsp. turmeric powder 1/4 tsp asafeotida 1/4 tsp sodium bicarbonate (soda) Salt to taste Oil for frying (less)

Add the ginger-chilli paste, sesame seeds, lemon juice, garam masala, turmeric powder, asafetida and salt to the mixture. Add water and make a batter of thick consistency.

Mix well and remove the lumps. Grease a flat vessel.

Pour the batter into the vessel. Steam for about 25 mins.

in a pressure cooker or grease a microwaveable container and pour the batter into it. Cook the batter for 5-7 mins.

Remove and insert a needle into it to check if it is done. Allow it to cool for a while, then cut into triangle-shaped pieces.

Heat oil in a deep frying pan. Deep fry the pieces in hot oil until golden brown and crisp.

Remove from heat and serve hot with green chutney or tomato sauce. RELATED RECIPES Kaju kothimbir vadi Tiruvadirai kali Akkaravadisal (Jaggery Milk Pudding) Makkai and gajjar ki roti Thiruvadirai Kali Ingredients: 1 cup coriander leaves 1 cup yellow corn kernels (crushed) 1 cup gram flour 1 tbsp.

rice flour 1 tbsp. ginger-chilli paste 1 tsp.

garam masala 1 tsp. sesame seeds (roasted) 1 tsp.

lemon juice 1 tsp. turmeric powder 1/4 tsp asafeotida 1/4 tsp sodium bicarbonate (soda) Salt to taste Oil for frying (less)

Now add gram and wheat flour slowly in the bowl, mix well using little water. It takes the shape of dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown. Paratha is ready, serve hot with tamarind chutney or may take it with tea (less)

Now add gram and wheat flour slowly in the bowl, mix well using little water. It takes the shape of dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown. Paratha is ready, serve hot with tamarind chutney or may take it with tea (less)