{Jowar idlis}
.
.In a large bowl combine 1/2 cup jowar flour, 1/2 cup semolina, salt, 1/2 cup curd and water.
.Mix it well and rest the batter for 20–25 minutes ( not more than that)
.Add eno and one tsp of water on top of the eno to activate it. Mix it.
.Grease your idli plates with oil.
.Steam them on high flame for 10-11 minutes.
.
{Groundnut/ peanut chutney}
.
.dry roast 3/4 cup peanuts on medium flame.
.roast till the peanuts start to separate the skin.
.allow to cool down and remove the skin completely.
.add oil in a pan and roast 1 tsp urad dal and 1 tsp chana dal, 1 green chilli and cumin seeds
.transfer everything to the blender with salt and little water, also add in small piece tamarind or lemon juice .
.now prepare the tempering by heating 2 tsp oil.
.add in 1 tsp mustard seeds, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.
.allow the tempering to splutter.
.pour the tempering over peanut chutney and serve along with idli or dosa.
.
{No onion No garlic sambhar}
.
.Boil toor dal along with salt and turmeric
.Mix tamarind water in boiled dal
.Add oil in a kadai
.Splutter mustard seeds and fenugreek seeds
.Add heeng, curry leaves and ginger
.Add veggies of your choice (carrot, brinjal, pumpkin, bottle gourd, beans and drumstick)
.Add chopped tomatoes and salt. Mix well
.Add sambhar powder and red chilli powder. Mix well
.Add little water. Cover n cook for 5 minutes or until veggies cooked properly
.Add boiled dal and mix well
.Cook for 2-3 minutes on high
.Garnish with fresh coriander and serve

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