Morkali

Ingredients
1.	Arisi maavu/rice flour	1 cup
2.	Sour Yoghurt/Curd/pulippu thayir	1 cup
3.	kadugu/Mustard	1 tspn
4.	Kanja milagai/Red chillies	2-3
5.	Ulutham paruppu/Urud dal	4 tsp
6.	Kadalai Paruppu/Chana Dal	4 tsp
7.	Curry leaves

Procedure:

1. Mix rice flour and curd, and add salt. The consistency should be a little thicker than a dosa batter.
2. In a pan, add some oil, and add some mustard. Once it starts splattering, add red chillies, urud dal, chana dal, curry leaves and hing and fry them until they are golden brown.
3. To this, add the batter. As you pour the batter, keep stirring simultaneously to avoid lumps.
4. Once it has thickened a little, close the pan and reduce the stove to low flame.
5. The dish can be either heated till it thickens to mysore pak consistency, and cut into cakes. Or it can be served as a tiffin with a semi thick consistency.

Thavalai dosai

To Soak for 4-6 hrs:
1.	Pacharisi/Raw Rice	2 cups
2.	Tuvaram Paruppu/Toor Dal	Together in equal      proportions in 2 cups
3.	Ulutham paruppu/Urud Dal
4.	Kadalai paruppu/Chana dal

Preparation:
1. Grind the above together coarsely without water in a mixie.
2. Add 1/2 cup yoghurt/curd, curry leaves and hing to the mixture.
3. Take a small pan, add a little oil and mustard. Once the mustard cracks, add 2 red chillies and fry.
4. Add these to the batter once fried.
5. Ferment the batter for atleast 6-8 hrs.

Procedure:
1. Take a curved pan (kuzhi vanali), add 2 spoons of oil and 2 ladles of batter.
2. Close the pan for 5 -10 mins. The stove must be in low flame.
3. After 5-10 mins, see if the underside of the dosai is done. if it is, then flip it.
4. Add oil to this side as well. Keep it again for 5-10 mins.

Side dish: Chilli powder

Kanchipuram Idly

To soak
1.	Pacharisi/Raw rice	2 cups
2.	Tuvaram paruppu/toor dal	2 cups

Soak them separately for 4-5 hours. Rinse them, and then grind them together in a grinder or a mixie. Add the required amount of salt. It should not be a smooth batter, but should be a little coarse. Note that the consistency should be thicker than that of a regular idly/dosa batter.

To grind separately
1.	Milagu/Pepper	4 tspn
2.	Seeragam/Jeera	4 tspns
3.	sukku/Dry ginger	1-2

Grind all these together coarsely without water. Add this to the above batter. Also add 2 cups of Idhayam nallennai, 1 cup of ghee, 1 cup yoghurt/curd, hing and curry leaves. Pour the batter in a wide bottomed vessel and let it ferment for atleast 8-12 hours. Stir it once in 4 hrs.

Take a tumbler, smear some oil and pour the batter into it. Similarly fill 4-5 tumblers and keep them in the Idly cooker as you would do Idlies. Heat it for 30 mins, make sure there is enough water. Once done, poke a stick in the Idly to make sure nothing sticks onto the stick. This would mean that the Idly is done.

Side dish: Chilly powder 

Rava Upma

Ingredients
1.	Ravai/Semolina	1 cup
2.	Carrot	1
3.	Green peas	1/4 cup
4.	Green chillies	2-3
5.	Curry leaves	4-5
6.	Onion	1
7.	Tomato	1

Procedure:
1. Cut carrot into small cubes and keep aside.
2. Cut onion into fine slices and set aside.
3. Fry the ravai in a vanali with 6-7 spoons of oil.
4. Add mustard and heat oil until it cracks.
5. Now add 2 red chillies, 1 tsp urud dal and 1 tsp chana dal. Fry them until they turn golden brown.
6. Next, add the vegetables and fry them.
7. Once fried, add 2 cups of water and required amount of salt.
8. Once the water has boiled, keep adding the ravai and stir simultaneously making sure no lumps are formed.
9. Once the mixture has thickened, close the pan and keep the stove in low flame. Keep stirring every 5 mins until the upma is done.

Arisi Upma

Ingredients

For grinding
1.	pacharisi/raw rice	2 cups
2.	vendhayam/methi	1/2 tspn
3.	tuvaram paruppu/toor dal	4 tspn

Grind all 3 into a coarse flour, make sure it isn't a smooth flour.

For garnishing
1.	Oil	1 cup
2.	Kanja milagai/Red chillies	4-5
3.	kadalai paruppu/Channa dal	4 tspn
4.	ulutham paruppu/Urud dal	4 tspn
5.	Perungayam/Hing	a pinch
6.	payatham paruppu/Moong dal	2 tspn
7.	Karuveppilai/Curry leaves	4-5
8.	Milagai/Green chillies	1-2

Procedure:
1. In a vanali/pan, pour oil and add some mustard.
2. Once the mustard cracks, add red chillies, chana dal, urud dal, hing and fry until light red.
3. Now, add moong dal, curry leaves, split green chillies and 4 cups of water.
4. Once the water boils, add required quantity of salt. Then, add the ground mixture and keep stirring simultaneously making sure no lumps are formed.
5. Once the mixture has thickened, close the pan and keep the stove in low flame. Keep stirring once every 5 mins.

Some of us like the burnt crusts (kandhal) formed at the bottom of the pan.

Side dishes: Chutney, kuzhambu, masiyal, oorugai