In a bowl, fill enough water to cover jaggery and let it boil till it reaches one string consistency.
Filter jaggery syrup and add coconut and channa dal, boil till the filling thickens. Our filling is ready. Make small balls out of filling. keep this aside.
Boil 1 cup of water, add rice flour, salt, and 1 tsp oil. stir continuously and nicely till everything comes together into one big ball. If this rice flour mixture is dry, add more water drop by drop till you get one big mass. Now make small balls from the mixture. Cover this balls with wet cloth else the balls become very dry.
Apply oil in your palm, flatten one rice ball, place the filling in the middle, bring the ends together and seal it.
Repeat the previous steps with all the rice balls.
In a steamer or rice cooker, steam it for 10 minutes.
Heat oil in a pan, saute channa dal, urad dal, fenugreek seeds, corainder seeds, pearl onion, garlic pods, and red chillies for 2 minutes. Remove from heat and let it cool.
In the same pan, add the leaves, these leaves become very soft and it almost become smashed within minutes of sauteing.
First grind all the sauteed masala coarsely and then add smashed leaves, grind everything smooth.
Serve this chutney with rice, dosa, or idli. This chutney lasted for a week when stored properly.
Mix ragi flour with enough water and salt to form a thin batter and let it ferment overnight, preferably 7 to 8 hours.
Heat 1.5 cups of water in a pan, when it starts boiling, add fermented ragi mix slowly without any lumps, reduce the flame to medium, add cooked rice.
Stir continuously until ragi mix thickens, nicely cooked ragi mix never stick to your hand.
Let the mix cool and make small balls out of it.
For Porridge: Take one ball, preferably 3/4 cup of ragi mixture, dissolve it in 1/4 cup of buttermilk, add chopped onion and water if required. Mix it nice and serve with pearl onion, kara kulambu, pickle, or karvattu kulambu.
Fluff the cooked rice, while cooking rice add 1 tsp olive oil so that the grains remain separated. Keep it aside.
Heat olive oil in a pan, add garlic, ginger, spring onion, onion, cabbage and carrot, saute till vegetables becomes soft. Add soy sauce and saute for 2 more minutes (i did not add salt as i cook rice with salt). If you cook rice without salt, then add salt along with sauce.
Finally add cooked rice and give a nice stir.
Remove from heat, serve hot.
This is a veg version, you can try other ingredients like egg, chicken, prawn etc.
In a bowl, knead wheat flour, salt and water into soft dough. Let it rest for 10 minutes.
Make small balls from the dough, flatten it with rolling pin, apply oil on one side, roll it like ribbon and then again roll like parotta-style. Leave it to rest for 10 minutes.
Again flatten the rolled balls, apply oil on one side, sprinkle spring onions and roll just like the previous step. Leave it to rest for another 10 minutes.
Finally roll the balls again, heat a flat pan, cook the pancake/roti on both sides. Apply oil on roti while cooking. Serve hot with chutney or sauce.
