The Weekly Voice

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Ingredient­s:

For Dosa Batter:

2 cups rice

1 cup urad dal (split black lentils)

Water as needed

Salt to taste

For Masala Filling:

4 large potatoes, boiled and mashed

2 onions, thinly sliced

2 green chilies, finely chopped

1 teaspoon mustard seeds

1 teaspoon turmeric powder

2 tablespoon­s oil

Salt to taste

Fresh cilantro, chopped for garnish

Lemon wedges for serving

Instructio­ns:

Prepare the Batter:

Soak rice and urad dal separately in water for at least 6 hours. Drain and grind to a smooth paste, adding water as needed. Ferment the batter overnight.

Before cooking, add salt and water to achieve a pouring consistenc­y.

Prepare Masala Filling:

Heat oil in a pan, add mustard seeds, and let them splutter. Add onions and green chilies, sauté until onions are translucen­t.

Add turmeric and salt, followed by mashed potatoes. Mix well and cook for a few minutes. Garnish with cilantro. Make Dosas:

Heat a non-stick pan, pour a ladle of batter, and spread into a thin circle. Drizzle oil around the edges and cook until the dosa is golden brown.

Place some masala filling in the center and fold the dosa.

Serve hot with coconut chutney and sambar.

Ingredient­s:

2 ripe mangoes, peeled and chopped

2 cups plain yogurt

1/2 cup milk

2 tablespoon­s sugar, or to taste

A pinch of cardamom powder Ice cubes (optional) Instructio­ns:

Ingredient­s:

1 lb okra, washed, dried, and sliced

2 tomatoes, finely chopped 1 onion, finely chopped 2 garlic cloves, minced 1 teaspoon cumin seeds 1 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon chili powder Salt to taste

2 tablespoon­s oil

Fresh cilantro, for garnish Instructio­ns:

Combine mangoes, yogurt, milk, sugar, and cardamom in a blender.

Blend until smooth. Add ice cubes if desired for a chilled version.

Serve immediatel­y in tall glasses, garnished with a sprinkle of cardamom or mint leaves.

Heat oil in a pan and add cumin seeds until they start to crackle.

Add onions and garlic, and sauté until golden.

Add chopped tomatoes, turmeric, coriander, chili powder, and salt. Cook until tomatoes are soft. Add okra and mix well. Cook on medium heat until okra is tender and cooked through, stirring occasional­ly.

Garnish with cilantro and serve hot with roti or rice.