Recipes for Anantha Vratha.

SOFT DOSA.
Raw rice ----4cups, Udad dal ----1 cup,Grey pumpkin pulp---- 1cup,[or beaten rice 1 cup]Salt to taste. WAsh and soak rice and dal for 4/5 hours. Grind to a very fine paste remove from grinder and pour it in a big vessel[ the dough will rise as it forments], and keep aside over night or at 6/8 hours. Make dosa a little thick. cook on both sides till done.
HYAGRIVA MANDI
Chana Dal----Two cups, Jaggery----two cups, ghee 1/2 cup, Gus gussa---1tblsp, Dry coconut----1/4 cup, raisins and kaju as per taste. Dry coconut to be cut into small bits.
Preasure cook the dal till done4/4 whistles, remove and drain water. [Keep the water]. In a thick bottomed kadai put in the jaggery and enough water for the jaggery to melt. When the jaggery melts and is one thread syrup add the dal and cook till the mixture thickens. remove from fire. In another small kadai heat the ghee fry the raisins and kaju, remove add the coconut, when the coconut changes colour slightly add the gus gussa and fry till the gusgussa turns a little golden add this to cooked dal and jaggery mixture.Mix well and Serve.
KHEER
Wheat atta 1/4 cup, coconut milk----2/3 cups, kaju and drakshe,sugar or jaggery 3/4 cups or as desired. cardomom powder 1/2 tsp, ghee---1/4 cup.Milk Two cups.
In a kadai puta tbblsp ghee and fry the atta till golden and a pleasant smell emits, add the milk and boil till the mixture thickens add the sugara and boil for some more time add the coconut milk . remove from immiadiatly after the mixture starts to boill fry the kaju and drakshe with rest of the ghee and add to the kheer.
Sajappa
Incredents: coconut scrapings[scraped fine] of one coconut, Equal amount of jaggery,[ in the ratio one is to one] , cardamom powder, maida ---- one cup, fine rava[chiroti rava], 2 table spoon ghee to mix the dough, a pinch of salt and oil to fry.
In thick bottomed Kadai put in the jaggery with 1/2 cup water. let ie boil for a few mins add the coconut scapings and keep stiring till the Pooran is done ie it wil stat to leave the sides. another test is if you touch the pooran with a moist finger it should come clean. Mix the maida and rava , ghee and a pinch of salt and with water mix it into a stiff dough and keep aside half an hour or more. Make equal size balls of the dough. Apply a little oil to the hands and shape the dough into a cup, put a little pooran in side and close. On a placstic papper or banana leaf pat into a flat shape [like a puri]. Make a number of these. Heat oil in a kadai to medium heat and fry the Stuffed puris one by one , when it it fryed golden remove from oil and drain on a collander till a little cool then tranfer to serving dish. this can also be shallow fried, though the fried ones are tastier and last a few days more than the shallow fried ones.