The Sakha Vrata Tiffin

Plain dosa
Take Rice and Urad Dal in equal measure. Soak them in water separately for atleast one hour. Grind them separately like a paste and mix them. Add Salt to the mix and keep it aside for few hours until its ferments. Spread it on a Tava and make dosas.

Flour Dosa
Take one cup of wheat flour, half cup of rice flour, 3 table spoon of Rava, 2 teaspoon of cumin seeds and Salt as needed. Mix all these by adding water (I have tried adding some sour curd as well). Do not allow lumps to be formed. The mix should be semi liquid. Keep the mix aside for an hour. Prepare dosa from this and serve it hot. You can have it with Curd or with any of the pre-prepared powders by mixing ghee to it.

Rava dosa
Mix Rava and Sour Curd/Buttermilk into semi-liquid consistency without any lump. Add Cumin Seeds and Salt as needed and keep it aside for an hour. If you are using Sour Curd, you can add water to have the spreadable consistency of the batter. Prepare Dosa from this and serve it hot. You can have it with Curd or with any of the pre-prepared powders by mixing ghee to it.

Dal Dosa
For every 3 portions of Moong/Green Gram Dal take 1 portion of rice. Soak them in water separately for one hour. Drain it and grind it as a paste separately. Keep the paste in room temperature for about 2 hours. Don’t let it ferment. Mix both the paste, add salt. Add water if you need it a bit semi-liquid. Prepare Dosa from this and serve it hot.

Wheat dosa
Soak the Samba wheat for two hours. Grind it as paste for Dosa. Add pepper powder and salt. You can also add cumin seed powder into this mix. Prepare Dosa and serve it hot.

Adai
For every one cup of Toordal take half cup of rice and soak them in water for one hour. Drain it well and then add 1 teaspoon of Pepper, 1 teaspoon of Cumin Seeds and Salt as needed. Grind this to spreadable consistency. Spread this in Tava like dosa. Cover the Tava while cooking Adai. This will give crispiness to the Adai. You can also have Adai with Jaggery as side-dish.

Rice-Flakes (Pohe) dosa:
This one needs waiting time. Take 1 cup of rice and soak it for an hour. Wash quarter cup of Pohe, wash it cleanly and soak it for 15 minutes. Drain both after the stipulated time. Mix soaked Rice, Pohe, Pepper, Cumin Seeds, Salt and grind into a paste. Let the past aside for atleast 6 hours. Do not refrigerate. Prepare Dosa from this batter and serve hot.

Rava Upma (Uppit)
Roast 1 cup of Rava in a Kadai with ghee. Keep it aside. Add a spoon or two of Ghee in the Kadai and once the ghee is hot, put a spoon of Cumin seeds, broken Urad Dal and Pepper. Fry them for few minutes and then add 2 cups of water and little bit of Sour Curd. When this liquid becomes hot, put salt and then add the roasted rava into this. Stir it carefully and do not let lumps form. Keep on stirring it regularly until the Rava is cooked. Add a spoon of ghee and remove the Kadai from the heat and serve it hot.

Rice Upma
Take 2 cups of Rice, half cup of Toordal, 1 teaspoon of Pepper and 1 teaspoon of cumin seed and Salt as required. Grind them all . The rest of the procedure is like Rava Upma.

Rava Pongal
Roast 1 cup of Rava in a Kadai with ghee. Keep it aside. Fry the Pepper and Cumin Seeds in ghee and make it as a powder. Cook the Moong Dal in Pressure Cooker and mash it and keep it aside. Mix the Mashed Moong Dal, Roasted Rava, Salt and the prepared Powder in a Kadai. Add Ghee little by little and stir it well until the rave is cooked. Once it is cooked and the Pongal hardens remove from the Stove and serve it hot.

Idli
Each family has their own formula. Better to follow that.

Rava Idli
Roast 1 Cup of Rava in a Kadai with Ghee and keep it aside. Take one and half cup of Sour Curd/buttermilk. If you are taking Sour Curd make sure that you mash all the lumps. Now add the Roasted Rave, Cumin Seeds, Pepper Powder and Salt and mix it as a batter. Leave it aside. If the Curd/Buttermilk that you added is really Sour then it is enough if you let it aside for 10-15 minutes. If it is not Sour then let the batter aside for 45 mts to 1 hr. Use Idly Cooker and steam cook this batter as Idlis.

Rice-Flake Delicacies
Wash 1 Cup of Pohe and drain it. Leave it for 15 mts. You can now make a variety of food from this. You can take one and half spoon of any of the pre-prepared powders and mix it with the drained Pohe and add Salt to it. Take a Pan/Kadai, put a spoon or two of Ghee and once the Ghee is hot, put the Pohe Mix in the Pan/Kadai. Stir it for 5 minutes and it is ready to eat. You can also make simple Curd Pohe. In this case once the Pohe is drained and left for 15 minutes, You only need to warm up the Pohe (I Prefer this way) a little bit in a Pan and then add Chilled Curd and Salt to it.