What you will need:
Thin Poha - 1 1/2 cups
Sugar - 3 tsp (you can also use a small amount of jaggery)
Freshly grated coconut - 3 tbsp
Sambar powder - 1 tsp
Salt to taste

Mustard seeds - 1 tsp
Curry leaves - 2 strands
Oil - 2 tsp

How to prepare
In a bowl mix coconut with sugar, salt and sambar powder. Now add the poha to it and mix well.
If the poha is too dry, you can sprinkle some water.
Heat oil. Add mustard seeds. When the seeds crackle, add curry leaves. Allow this to cool for a couple of minutes.
Now add to the poha and its ready to be served.

Optional: You can also add one finely chopped onion to the poha.

What you will need:
1 capsicum (green pepper) - cut into 1" cubes
Besan / gram flour - 1/2 cup
Asafoetida - 1 small piece
Red chilli powder - 1 1/2 tsp
Cumin powder - 1 tsp
Oil for deep frying
Salt to taste

How to prepare
Soak the asafoetida in water until it dissolves completely.
In a bowl, mix the besan, red chilli powder, cumin powder and salt.
Add asafoetida dissolved in water. Add more water if required to make a thick paste. The consistency should be such that when you dip a capsicum piece in the paste, it should be well coated. Now dip the capsicum in the paste and deep fry until golden brown. Serve hot.

What you will need:

Riceflour-1 cup
Rava or sooji- 1/2 cup ( or 3/4 cup for more crispy dosas)
Maida- 1/4 cup
Salt to taste

For seasoning

Mustard seeds- 1 tsp
Cumin seeds - 1 tsp
Green chillie-1 chopped finely
Curry leaves- a few
Ginger- a small piece finely chopped
Coriander leaves- a few finely chopped
Onion- 1 cup finely chopped
Oil / ghee - 2 tsp
Butter - 2 tsp

How to prepare:

Mix the rice flour, maida and rava. Add salt, chopped green chillies, chopped ginger and coriander leaves. Add water or buttermilk and make sure that the batter is of a very watery consistency . Heat 1 tsp of oil in a pan and add cumin seeds and mustard seeds, when it splutters add curry leaves and then the onion.Fry the onion until it turns transparent. Allow it to cool for a couple of minutes and then pour it over the batter.
Heat the griddle and grease it with oil/ghee. Take one ladleful of batter and pour it on the tawa. This dosa cannot be spread like normal dosas. Put some butter on top. Cover and cook. After the first side is cooked and is golden brown in color, fold the dosa and remove it from the griddle. This dosa is only fried on one side.
Serve hot with coriander chutney or hing chutney.

Poori is deep fried Indian bread made with wheat flour. I have always loved poori bhaji for breakfast. My brother and I always used to compete against each other on who can eat more pooris. Even to this day I can eat 10-15 pooris easily. When I started making puris, they would never puff up. But with a little practice I can say that I can make pretty good puris. In the picture I have served poori with aloo bhaji and vegetable korma. I will post the recipe for vegetable korma soon.


What you will need:
1 cup water
1/2 tsp salt
2 tsp oil/ghee
2 cups wheat flour

How to prepare:
In a bowl add the salt and ghee. To this add 1 cup of warm water. Now add the wheat flour. Mix everything and knead the dough.
Add a little more wheat flour if the dough is too soft. The dough should be a little harder than the chapati/roti dough.
Make lemon sized balls with the dough. Flatten each ball in your palms and dust with some wheat flour so that it does not stick when rolling. Roll the puris and keep them covered.

Heat oil in a pan. Deep fry one poori at a time. Slightly press the pooris and they will puff up.

Serve hot with vegetable korma or aloo(potato) bhaji.