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Want to make the usual Dosa healthier? Try this Palak Dosa (Spinach Dosa) and its a way to make the little ones eat healthy greens too. Very simple to make evening tiffin or even for breakfast. If we have dosa batter at home, this this dish will take no time to make. Its just the washing of spinach takes more time than making. Making sure to wash the palak leaves thoroughly. Cooking spinach is only couple of minutes and then making a puree and adding it to dosa batter. Thats it :-) Spinach Dosa Batter ready! Then its usual dosa making process. Also try to spread the batter to a thin dosa, so that the dosa becomes nice and crispy. The ghee is additional ingredient which aids in making crispy dosa in low flame. Try this Spinach Dosa and even your kids would love it!

Chammanthi podi is one of the popular Kerala dish, also called as Idli Chammanthi Podi. This is a chutney powder made with roasted coconut along with indian spices. A best complement for South Indian Idli/Dosa varieties. This is a simpler version of Chammanthi Podi. There is another variation called "Nadan Chammanthi" where onions and garlic are also added to enhance this podi. Very quick and easy to make chutney powder with strong flavor of coconut. The roasting of coconut not only makes it rich in taste but also helps in more shelf-life. Try this Chammanthi Podi for Idli / Dosa and you will surely fall in love with this yummy dish!

Carrot Kosumalli, is a popular salad variety made of grated carrot, soaked moong dal and seasoned with greenchilli, mustard and hing. Simple to make salad and it is protein rich and also nutritionally rich because of carrots and cucumbers. No Cook easy and healthy too. Best for kids snack or even as an accompaniment for any heavy lunch. Even for people who want to diet, this would be a perfect dish rich in proteins and vitamins and it would keep your tummy full. 


Pongal festival is a harvest festival celebrated by the people of TamilNadu at the end of harvest season. It coincides with the festival Makara Sankranthi celebrated throughout India as the winter harvest. The word pongal itself refers to the "boiling over" of milk and rice during the month of Thai. Farmers work for the whole year harvesting the paddy crops and using the freshly produced rice, farmers will prepare pongal on this auspicious day and show their gratitude to Lord Surya. On this festival day, the sun god(Suriyan) will turn from southern direction to northern direction. It is a tradition for tamilians to decorate their homes with banana and mango leaves and embellish the floor with decorative patterns drawn using rice flour.

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