📋 Grind soaked urad dal FIRST to a fluffy paste. Then grind rice + aval to a slightly coarse paste. Mix both together. Add salt.

📋 Wash idli rice, urad dal, fenugreek, flattened rice, and chana dal. Soak together for 4-6 hours.

📋 Grind urad dal first to fluffy paste, then rice+chana dal+aval. Mix together. Add salt. Batter should be slightly thinner than IDB for crispy dosas.

📋 Wash toor dal. Pressure cook with water (1000ml) for 3-4 whistles until soft and mushy. Mash well and set aside.

📋 Wash and DICE all vegetables into uniform 1-inch pieces: yam, plantain, pumpkin, cucumber, drumstick, snake gourd, carrot, long beans, ash gourd, ridge gourd, ladies finger. Slice onion, chop tomato, slit green chillies.

📋 Peel and roughly chop ginger. Slit green chillies. Roughly chop onion. Have fresh grated coconut ready.

📋 Blend grated coconut, ginger, green chilli, onion, salt with water to a SMOOTH paste. Adjust consistency — not too thick, not too runny.

📋 Wash mint leaves thoroughly. Chop onion. Soak tamarind in water. Have coconut ready.

📋 Blend mint leaves, coconut, onion, garlic, green chilli, tamarind, salt with water to a LOOSE but smooth paste.

📋 Dry roast rava in a pan on low heat until light golden and fragrant (5-7 min). Add ghee while roasting. Set aside.

📋 Dry roast SEPARATELY on low heat: urad dal (golden), toor dal (golden), pori kadala dal (crispy), sesame seeds (popping), dry red chillies (darkened), curry leaves (crisp). Cool completely.

📋 Add all roasted ingredients to grinder with salt, hing, and oil. Pulse to a COARSE powder — NOT too fine. Should have texture. Store in airtight container.

📋 Wash raw rice and moong dal. Dry roast moong dal lightly for 2 min. No need to soak long.

📋 Dissolve jaggery in water over low heat. Strain to remove impurities. Keep warm.

📋 Wash seeraga samba rice 2-3 times. Soak in water for 30 minutes. Drain.

📋 DICE carrot, onion, tomato. Slit green chillies. Chop coriander, mint, curry leaves. Slice ginger & garlic.

📋 Mix maida, black sesame seeds, salt. Add water gradually and knead to a smooth, pliable dough. Rest 10 min.

📋 Roll dough into thin circles. Place sliced banana in center, add yellow food colour. Fold and seal into modak shape. Ensure edges are properly sealed.

📋 Mix maida, black sesame seeds, salt. Add water and knead to smooth dough. Rest 10 min.

📋 Roll dough into thin circles. Place sweet filling (madhuram) in center. Fold and seal into modak shape.

📋 Take idiyappam dough. Press through idiyappam maker onto greased plate to form noodle nests.

📋 Place sweet filling (madhuram) in the center of each idiyappam nest. Fold edges to seal.

📋 Mix ragi flour with salt. Add hot water and knead quickly to a smooth, soft dough. Keep covered to prevent drying.

📋 Pinch small balls of dough, flatten, fill with sweet filling (madhuram). Seal into round dumplings.

📋 Have kozhukatta dough ready (rice-based). Have sweet coconut filling portioned into 25g balls.

📋 Pinch dough, flatten into cup shape, place coconut filling in center. Seal edges to form round or crescent dumplings.

📋 Use ragi kozhukatta dough. Divide into equal portions.

📋 Flatten dough portions, fill with sweet coconut filling (25g each). Seal into dumplings.

📋 Soak raw rice for 2 hours, grind with jaggery (dissolved). Add maida, cardamom, cumin powder, salt, grated coconut, black sesame, baking powder. Mix to a thick batter.

📋 Mix maida, rava with water to form a thick batter. Add fine-chopped garlic, cumin seeds, baking powder. Rest for 10 min.

📋 FINE CHOP onion, ginger, green chilli. Mix with maida, bean powder, red chilli powder, salt. Add water gradually to make a thick binding mixture.

📋 Wet hands, take small portions of mix, flatten into round vadai shapes on a banana leaf or wet cloth.

📋 Soak chana dal for 2 hours. Drain. Coarsely grind — should have texture, NOT a smooth paste. This gives the vadai its crunch.

📋 FINE CHOP onion, ginger, green chilli, curry leaves. Mix into ground dal with salt, crushed red chilli. Shape into flat round vadais.

📋 Mix sugar, grated coconut, ghee (1 tsp), cashew pieces, cumin seeds, cardamom powder, raisins. Cook on low heat 3-4 min. Cool.

📋 Mix maida, mashed banana, baking powder, remaining ghee. Knead to soft dough. Roll thin circles, place filling, seal.

📋 Grind rice flour with grated coconut, sugar, and water to smooth batter. Add yeast and cardamom. Let ferment 6-8 hours until bubbly.

📋 Mix ragi flour with grated coconut, aval (soaked), jaggery (dissolved in water), salt, cardamom. Add instant yeast. Mix well. Ferment 4-6 hours.

📋 Mix cornflour, milk, vanilla essence, sugar, and food color. Heat on low while stirring until thick paste forms. Pour into greased tray. Cool and set in fridge (1 hour). Cut into desired shapes.

📋 Roll set pieces in maida, then dip in water, then coat in bread crumbs. Double coat for extra crunch.

📋 Dry roast flattened rice (aval) until crispy. Dry roast sesame seeds, cumin seeds. Prepare jaggery syrup (dissolve in water, strain, reduce to thick consistency).

📋 Crush roasted aval slightly. Mix with coconut, roasted sesame, cumin, cashew pieces, cardamom powder, salt. Add hot jaggery syrup and ghee. Mix well. Shape into round laddus while warm. Let cool to set.