Add semolina (rava) and water in 1:1 ratio and set it aside for 10 minutes. In the meantime, chop up onions, tomatoes, carrots, bell peppers, green chillies, and some coriander leaves.
Mix the veggies, some yoghurt, salt, and a little water for consistency to the batter. Next up, heat a pan, grease its surface with a little oil and cook a ladle of the batter at a time to make some delicious semolina uttapams.
In a deep bowl, mix leftover rice and a small amount of water and gently mash them together. Add curd and salt to this and set it aside. In a separate pan, heat some oil and add mustard seeds, jeera, and a few kernels of urad dal.
Cook for 30 seconds on medium heat. Add in green chillies and curry leaves. Pour this tempering into the bowl with the rice and curds, and stir well. Garnish with coriander or mint leaves and serve.
Mix semolina and curds together in a deep bowl using your hands. Add in finely chopped onions, coriander, green chillies, ginger, curry leaves, grated coconut, cumin seeds, and salt. Cover and let sit for 15 minutes. Then add baking soda and mix again.
Take a small amount of the mixture and flatten it slightly in your palm, making a hole in the centre with your finger. Heat oil in a pan, then carefully drop the vada in the oil. Fry on medium heat until it turns golden brown on both sides.
Heat oil in a vessel and add mustard seeds to it. Once they begin crackling, add crushed garlic, curry leaves, and coriander leaves to it.
Boil toor dal with tomatoes till the lentils are mashed and mix it in the tempering made earlier. Add some tamarind pulp and rasam powder to it, give it a good boil and serve hot.