SWEETSSS

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  INGREDIENTS Whole wheat flour ¾ cup All purpose flour (maida) ¼ cup (optional) (Take 1 cup of whole wheat flour if you don't want to add all purpose flour) Salt just a pinch Baking powder ~1 tsp Baking soda ¼ tsp Cocoa powder - 1 tsp Dark chocolate chunks ¼ - ½ cup ( according to your preference) or you can just use cocoa powder Chocolate chunks or chocolate chips Handful Walnut - ~ ¼ cup chopped Wet Ingredients: Coconut oil / any flavorless oil / Butter - 1 tbsp Perfectly ripe mashed banana - 1½ to 2 Vanilla Extract 1 tsp Instant coffee powder ¼ tsp Milk 1-2 tbsp (if required) Condensed milk / Maple syrup/ Honey /Agave - If required then use according to sweetness ( I used condensed milk ~2 tbsp) For sizzling brownie with ice cream: Hot iron plate Chocolate syrup 1-2 tbsp (according to your choice) Vanilla ice cream - 1 scoop Instructions Sift all dry ingredients together except chocolate chips and walnuts. Take microwave safe bowl and add oil, dark chocolate chunks, cocoa powde
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DOSAA

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INGREDIENTS

1 cup urad dal (no skin)

3 cups rice flour 

Pinch sugar 

Salt

1 & 1/2 cups rice bran oil

1/2 cup cashews

1 tablespoon mustard seeds 

1 teaspoon turmeric powder 

10 dried red chiles 

sprig curry leaves 

1 pound yellow onions, sliced


PATATO MASALA :

1/2 cup oil

1/4 cup mustard seeds 

1/2 cup chopped fresh cilantro 

Pinch asafoetida 

5 dried red chiles 

5 to 6 boiled potatoes 

1 sprig curry leaves 

Salt


COCONUT CHUTNEY

1/2 cup frozen shredded coconut

1/4 cup roasted chana dal 

1/4 cup dry coconut powder 

5 Thai chiles 

1 small whole tamarind 

1/2 bunch fresh cilantro 

Salt 


RECIEPE

For the dosa batter: Soak urad dal in water for 8 to 12 hours. Wash the soaked lentils and blend in a high-powered blender with 3/4 cup water to a smooth paste. Add rice flour, sugar, salt and 1 1/2 cups water to blend to a smooth paste consistency. Let batter ferment at room temperature 8 to 10 hours.

For the onion masala: Heat the rice bran oil in big saute pan until hot, then add cashews, chana dal, mustard seeds, turmeric powder, red chiles, curry leaves and onions and cook, stirring constantly, over medium heat, until caramelized, about 30 minutes.
Potato masala and tempering: Heat oil in a saute pan until hot, then add mustard seeds. Cook until you hear the crackle, then add cilantro, asafoetida, chiles, potatoes, curry leaves, salt and 1 1/2 cups onion masala. 
For the coconut chutney: Add coconut, chana dal, coconut powder, chiles, tamarind seeds, cilantro and salt to a high-powdered blender with water and blend to a smooth paste consistency. Finish by adding a tablespoon of tempering to the coconut chutney.

Heat a cast-iron or nonstick pan over medium heat and season with oil. Once it is hot, take one ladle of dosa batter and spread it from the middle to outer edge of the pan, making sure it is thin. Cook until cooked completely, about 1 minute. Put ghee on top of dosa. Serve with potato masala and coconut chutney. Repeat with remaining batter.

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