Pudina Flavored Adai Rotti

(Use same cup for measuring all ingredients)
You need :
Kadalebele/Chanadal : 1/4 cup
Togaribele/Toordal : 2tbsp
Hesarubele/dhuli moong dal : 2tbsp
Uddinabele/Urad dal : 1tsp
Rice : 1cup

Pudina/Mint : 1.5cups
fresh/wet coconut grated : 1/2 cup
Green Chillies : 8 (8 chillies makes rotti very spicy, so adjust according to your taste)
salt
Onions : 2 Chopped

Soak Rice separately. Mix all bele/dal's and soak them. Soak for about 4hrs.

Remove water from rice and dal and grind them separately using very little water.

Let the mixture be coarse, do not grind it like dosa batter.

Grind Pudina, coconut and green chillies to a smooth paste. Mix it with rice and lentil batter and add salt. Refrigerate the dough for 1 -2 hrs.

Remove the dough from refrigerator add chopped onions. Mix.

Smear little oil on non-stick paper. Take a handful of dough and pat it into 1/2" thick circle.

Transfer this to hot tava with rotti side facing the tava. Peel off the paper.
Roast rotti on both sides till is red.

Enjoy Hot! Eat it with ghee.

Note: Make only as many as you want. You can refrigerate the dough and use whenever you want.

Kusum's Thondekayi(Kovakkai/Dondakaya/Tindora) with Cashewnut

Ingredients :

¼ Kg Thondekayi
Handful of cashew halves
1 tablespoonful grated fresh coconut
3 Green chilies (use according to your taste)
Curry leaves
1 teaspoonful mustard seeds
Salt to taste
1 tablespoonful oil for seasoning

Method :

Soak cashew halves in enough water.
Wash Thondekayi thoroughly and cut each one lengthwise into six pieces.
Slit green chilies.
Heat oil in a shallow pan and add mustard seeds splutter add slit green chilies and curry leaves.
Sauté the green chilies and curry leaves a little.
Add cut Thondekayi and sauté them until translucent.
Add soaked cashew nuts and sprinkle a little leftover water over the mixture
Add coconut and salt and mix well.
Cook covered on a low flame until the