👨‍🍳 Let batter ferment for 8-12 hours in a warm place. Batter should double in size and have a slightly sour smell. Stir gently before use.

👨‍🍳 Ferment 8-12 hours. For dosa, spread thin on hot tawa, drizzle oil. Cook until crispy golden edges.

👨‍🍳 Boil vegetables in water (2000ml) until tender. Add cooked dal, tamarind extract (soaked in 120ml water), sambar masala SB & SV, salt. Simmer 15 min.

👨‍🍳 Heat oil, add mustard seeds (let splutter), dry red chillies, curry leaves, garlic. Pour tempering over sambar. Garnish with coriander leaves.

👨‍🍳 Heat oil, add mustard seeds, curry leaves, urad dal. Pour over chutney. Mix gently.

👨‍🍳 Heat oil, add mustard seeds (splutter), urad dal (golden), dry red chilli, curry leaves. Pour over ground chutney. Mix well.

👨‍🍳 Boil water, add sugar, dissolve completely. Add food color. Add roasted rava slowly while stirring to avoid lumps. Cook on low heat, stirring continuously until mixture thickens and leaves the sides of the pan. Add cardamom powder. Garnish with cashew if available.

👨‍🍳 Pressure cook rice + moong dal together with water, salt, and a pinch of sugar for 4-5 whistles. Rice and dal should be soft and mushy.

👨‍🍳 Heat ghee + oil. Add pepper, cumin powder, green chilli (slit), curry leaves, hing. Pour over cooked pongal. Mix well. Garnish with ghee.

👨‍🍳 Take prepared pongal (from VP). Add jaggery syrup and mix well. Cook on low heat 5-7 min. Add ghee and cardamom powder. Stir until well combined and thick.

👨‍🍳 Heat ghee+oil. Add cumin seeds, cardamom. Sauté onion till golden. Add ginger-garlic, green chilli, tomato. Add vegetables, salt, mint, coriander. Layer soaked rice on top. Add water. Cook on high till boiling, then DUM (seal and low heat) for 20 min.

👨‍🍳 Heat oil to 170°C. Gently slide modaks into oil. Fry on medium heat until golden brown and crispy (4-5 min). Drain on paper towels.

👨‍🍳 Deep fry in hot oil at 170°C until golden and crispy (4-5 min). Drain well.

👨‍🍳 Steam in idli steamer for 10-12 minutes until dough is cooked through. Serve warm.

👨‍🍳 Arrange on greased plate. Steam for 12-15 minutes until firm. Ragi dough will darken slightly when cooked.

👨‍🍳 Steam for 10-12 minutes. Dough should turn slightly translucent when cooked. Serve warm.

👨‍🍳 Steam 12-15 minutes until firm. Serve warm.

👨‍🍳 Heat ghee in neyyappam pan (appe pan). Pour batter into each mould. Fry on low-medium heat until golden brown on both sides (3-4 min per side). Drain.

👨‍🍳 Heat oil in paniyaram moulds. Pour batter into each mould. Cook on medium heat, turning with a skewer, until golden on all sides (3-4 min).

👨‍🍳 Heat oil to 180°C. Slide vadais gently into oil. Fry until dark golden and crispy (4-5 min). Do not overcrowd. Drain well.

👨‍🍳 Heat oil to 180°C. Fry vadais in batches until golden brown and crispy (5-6 min). Drain on paper towels.

👨‍🍳 Deep fry at 165°C until golden brown (5-6 min). Low heat is important — filling is sweet and can burn. Drain.

👨‍🍳 Heat appam pan, add ghee. Pour ladle of batter, swirl pan to create thin lacy edges with thick center. Cover and cook 2-3 min. Place sliced cashew on top.

👨‍🍳 Heat appam pan. Pour batter, swirl for thin edges. Cover and cook 3-4 min. Ragi appam will be dark brown. Serve warm.

👨‍🍳 Heat oil to 170°C. Fry coated cutlets until golden brown (2-3 min). Drain on paper towels. Serve warm.