Method:
Wash, peel, and grate the carrot. Pour honey (If you are using sugar/jaggery, mix those with the grated carrot) and add lime juice. Add salt and mix well. In a small pan, heat the oil and put mustard seeds. When mustard seeds start crackling, add jeera. Add curry leaves to the oil. Add this seasoning to the salad and mix well. You could add almonds, peanuts, cashews, rasins, any of these as per your taste. Personally I prefer adding almonds. Set aside for 5-10 mins to let the flavors blend. Crunchy munchy carrot salad is ready.

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Method 1 Ingredients:
Radish – 250 gms
Cooking oil – 1/2 tsp
Turmeric powder/haldi – 1/4 tsp
Cumin seeds/jeera – 1/4 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/4 tsp
Green chillies – 2
Grated coconut – One small cup
Curry leaves – One stalk
Salt to taste

Method:
Clean, peel, and cut the radishes into small pieces. If the radishes are fresh and come along with the stem and leaves, you can pluck the leaves and chop them and use it for the subzi. I like to retain the crunchy texture of the radish and hence cut them instead of grating them. However, if you prefer it grated, you could do so. Split the green chillies. Pour oil in a thick bottomed iron wok and turn on the heat. Add mustard seeds to the oil. When the mustard seeds start to splutter, add jeera and urad dal. If you add these along with the mustard seeds, they will get burnt. When dal turns pink in color, add curry leaves and split green chillies, and then add radish pieces. Stir and mix well. Add turmeric powder, close with a lid, and cook in medium flame for 5 mins. Stir occasionally. When the radishes become tender, turn off the fire and then add salt. Add grated coconut and mix well.

Method 2 Ingredients:
Radish – 250 gms
Cooking oil – 1/2 tsp
Turmeric powder/haldi – 1/4 tsp
Mustard seeds – 1/2 tsp
Onion – 1 medium sized
Green chillies – 2
Grated coconut – One small cup
Curry leaves – One stalk
Salt to taste

Method:
Clean, peel, and grate the radishes. Clean, peel, and chop the onion finely. Split the green chillies. Pour oil in a thick bottomed iron wok and turn on the heat. Add mustard seeds to the oil. When they splutter, add curry leaves, green chillies, and finely chopped onion. Cook for 2-3 minutes until onion turns pink in color. Add grated radish. Mix well. Close with a lid and cook for 3-4 minutes stirring occasionally. When the radish becomes tender, turn off the fire, add salt, grated coconut and mix well. Serve along with rice or roti.

Ingredients:
To Soak:
Raw rice – 2 cups

At the time of grinding the batter:
Grated coconut – 1/2 cup
Cumin seeds (Jeera) – 1 tsp
Salt

After grinding the batter:
Drumstick leaves– 2 cups
Gingely oil – 2 tablespoons

Preparation Time (for batter): 10 min
Cooking Time: 5 min

Method:
Wash and soak the raw rice for 4-5 hours. Grind the rice along with the cumin seeds and grated coconut. The batter should be smooth and neither too thin nor thick. Add enough water to the batter to get a spread-able consistency. Clean the drumstick leaves and add it to the batter. Add the required amount of salt. Mix well.

Heat girdle and pour about a full ladle of batter on to the griddle. Spread the batter around carefully using the bottom of the ladle.

Close the dosa with a lid. The fire should be on medium.

Remove the lid after about 40 seconds to a minute.

Pour 1/2 tsp oil around the dosa and flip it over. The dosa does not need to be closed with the lid now. Let it cook for about 30 seconds. Serve hot directly onto the plate!

List of accompaniments:
This tasty dosa can be served with sambhar or chutney.

Health Benefits/Alerts:
You can store this batter in the fridge for 2-3 days.

This is a very healthy diet and tastes great even when cold. This is a great way to intake drumstick leaves. Drumstick leaves have high medicinal value and is beneficial in treating many ailments. They are rich iron content and contain seven times more vitamin C than oranges! Spreading this dosa on the girdle can be a little tricky and needs some expertise.

Skill Level:
Medium

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