Mangalore bonda

Mix 2 cups maida and 1 cup rice flour. To this add 1 tsp cumin seeds, 3 hot green chillies(chopped), and salt - 1/2 tsp. Add buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). Deep fry in oil.

Dal Vadai (Aama vadai)

Soak 200 g of gram dal, 200 g of toor dal, 6-8 tsp of urud dal for an hour.Grind 3 green chillies, 3 whole red peppers and salt in a blender.Add the soaked dal to this mixture and grind coarsely. Take a ball of this mixture and place it on a plastic sheet
of paper and pat it to flatten it a little. Then drop them in boiling oil. Turn over both sides until fully cooked.

Urud Vadai (Medhu vadai)

Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Add 1 tsp salt, 2-3 chopped green chillies, 1 tsp whole black peppers, a bunch of curry leaves and mix well. On a plastic piece of paper place a ball of this and
flatten it by hand. Deep fry this in oil and turn over until the vada turns golden brown.

Cabbage Vadai

Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.
To 1 volume of this add I volume of finely cut cabbage pieces ,add salt - 3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it. Deep fry this in boining oil. Turn over until golden brown in colour and it is fully cooked…

Curd Vadai

Grind some grated coconut and green chillies into a thick paste.Add this to thick curd and keep it aside.Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into a thick paste. Add salt, coconut pieces,black whole peppers, and asafoetida.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly.Drop this carefuly into boiling oil and fry till it turns golden brown.

Gonkura Thokku

Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces.To 5 spoons of oil, add mustard seeds,fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant stirring.Add 1 tsp salt, 2 tsp red chillie powder and cook until it becomes a non-sticky paste.

Aavakkai (Mango pickle)

sour mango pieces(medium sized)- 5 cups
mustard seed powder - 1 cup
red chilli powder - 1 cup
salt - 1 cup
turmeric powder- a pinch, fenugreek seed powder - little
mix the above ingredients and add 3 cups of sesame oil.