Ingredients
½ kg fresh peas
1 finely chopped onion
1 tsp coriander leaves
500 gms wheat flour
3 minced green chillies
½ cup curds.
Method
Cook peas till soft when cool add onion, coriander leaves, green chillies, curds and mash. Then add salt and wheat flour. Knead to smooth dough. Divide this dough to convenient portions I make 8 roties out this, and roll them out.
Warm a skillet and roast the roties on either side after brushing with oil/ghee.

Bariyakki dose

Also known as bajjardosai and neerudosai is integral part of udupi cuisine.
Ingredients
2 cups rice
½ cup grated coconut
method
soak the rice for about an hour drain and grind with coconut and salt to taste. The mixture has to be very thin, I add about 2 ½ cups of water to this . the batter is splashed on to the hot skillet. The skillet has to be oiled before pouring the batter.
It is better to use a non-stick pan and rotate the batter like an omelette this keeps the oil usage down.

Kaamranchali randye

Ingredients
2tsps coriander seeds
1tsp jeera seeds
1 tsp methi seeds
10 – 15 peppercorns
1 garlic peeled
10 red chillies roasted(can be altered to taste)
1 lime size turmeric
4 finely diced onion
4 tsp grated coconut
Salt to taste.
Method
Grind to fine paste all ingredients except onion.
In a kadai heat a little oil, sauté onion when brown add rest of the ground paste and salt.
Cook till water evaporates this can be eaten with either rice or roti
Variants: plain onions can be replaced either with madras onions or spring onions.

Aloo matter

ingrediants.
½ kg peas boiled
2 potatoes boiled
2onions
2 tsp garam masala
2 tomatoes
2 tsp red chilli powder
1 tsp ginger garlic paste
method
finely chop onion and sauté brown, add tomato, sauté, add red chilli powder, ginger garlic paste, and till the aroma emerges, add the peas and potatoes garnish with coriander leaves

garlic roti

Garlic roti
2 cups wheat flour
1 large garlic, pealed and grated
1 tsp. salt
1tsp roasted jeera powder
1 tsp ghee
water qs.
method
Sift flour and salt, add cumin(jeera powder) finely chopped garlic, and add water as required to knead to a smooth dough. Divide these to 8 equal portions and roll out.
On a hot skillet roast both sides after brushing with ghee till golden brown flecks appear.

Pudina roti

ingrediants
2 cups flour
1tsp salt
1 tsp ghee
1 cup pudina ground
1 green chillies
Water to knead
Method
Blend the pudina, salt and chillies in a mixer, add the flour, ghee and knead to a smooth dough. Keep aside for 30mnts roll divide into convenient portions (I make 12 rotis with this) roast on a hot skillet after brushing with ghee/oil on either sides.
Addendum to enhance wholesomeness this can be stuffed with grated paneer

Masala roti

Ingredients,
1 cup flour
1tbsp besan
2 tomatoes finely chopped
1 onion finely chopped
1 green chilli finely chopped
1tsp pepper
1 tbsp.oil to knead
water as required
method
mix all the ingredients except water, slowly add water to make a palliable dough, knead smooth, keep aside for 30mnts. Divide into comfortable parts (I make 8 roti’s out of this) roll into thin roti’s and roast on a hot skillet till brown flecks appear. You can use either ghee or oil for brushing.

besan roti

ingrediants
4 cups besan
2 cups water
2 onions
2 greenchillies
2 tsp. coriander leaves
oil for roasting.
method:
sift the flour, add greenchillies, finely cut onions and coriander leaves, add water and knead ot a chapati dough cosistency. roll these into thin chapatis and roast on hot skillet oiling it on either surface.

roti sabzi

Kastha roti.
Ingredient
2 cups wheat flour
1 egg-- substitute 2tbs. corn starch
1 tsp jeera
1tsp.salt
6 tsp.ghee
1 tsp. soda powder
5-6 cups milk.
method
Mix all the ingredients to a chapatti consistency
Divide to six parts and roast to crispness
Tari wala aloo
Method
½ kg potato
¼ kg tomato
3 onions
1 tbsp. garam masala
1 tsp. chilli powder
salt. To taste
Slice onion and sauté to brown, add, diced tomato, add, garam masala, salt and chilli powder now add diced potato and water to immerse the potato pressure cook to be done(two whistles.)
Garnish with chopped coriander.