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If you are using dried coconut, pour over it just enough hot water to cover, and let stand for an hour or more.

Sauté the onion and garlic until soft. Add tomato, ginger, salt, and chili, if used. Cook until the tomatoes are soft. Add coconut and purée in blender, processor, or food mill.

Heat the tablespoon of oil in a tiny, heavy pan. Add the mustard seed and allow it to pop, then immediately turn the seeds into the tomato mixture. Stir together, and taste for salt.

Make the chutney quite thick when you will serve it with dosas. For iddli, it should be more soupy, so add tomato juice or water as needed.

VARIATIONS When puréeing the tomato, you can add a handful of either fresh coriander leaves, or several very tender small lemon leaves.

Rice Waffles

1 ½ cups raw brown rice

1 ½ cups water from soaking the rice

½ cup raw soybeans

½ teaspoon salt

1 tablespoon oil a few drops of lecithin

This recipe is adapted from the one in Oats, Peas, Beans & Barley Cookbook by Edyth Cottrell. Note that both the rice and beans must be soaked for 24 hours before using.

Soak the rice 24 hours in 3 cups water. Drain, reserving 1 ½ cups water. At the same time, soak the soybeans separately for 24 hours. Drain, discarding the water.

Put all ingredients in blender or food processor and blend until light and fluffy. Let stand at least while waffle iron heats, a half hour if convenient. Blend again briefly just before using.

Grease the hot waffle iron lightly with a brush, using a solid shortening or an oil and lecithin mixture (see this page). Usually the iron need be greased only for the first waffle. Pour in ½ cup of the batter or more, depending on the size of your iron. Bake for 8 minutes; do not open the waffle iron before 8 minutes are up. Really, don’t.

This recipe makes about half a dozen waffles, depending on the size of your iron.

VARIATIONS Substitute garbanzo beans for the soybeans.

Substitute ⅓ cup raw cashews, almonds, sunflower or sesame seeds for the soybeans. They don’t need to be soaked.

Sprinkle sesame or poppy seeds on the waffle before closing the top down.

Quick Rice Breads

These tasty breads will be useful to people who can tolerate dairy products. Bread needs something to hold it together; these breads depend on eggs.

Cranberry Rice Bread

¾ cup coarsely chopped fresh cranberries

½ cup chopped raisins OR

use all raisins

⅓ cup chopped walnuts

1 tablespoon undyed orange rind

1 ¾ cups brown rice flour

½ cup potato flour

1 ½ teaspoons baking powder

½ teaspoon soda

½ teaspoon salt

3 tablespoons honey

2 tablespoons butter or oil

2 eggs, slightly beaten

½ cup orange juice

2 tablespoons lemon juice

A pretty, tart, and holiday-festive loaf, good for breakfast or tea time. When made with only raisins, it misses the colorful sparkle of the cranberries, and is much sweeter.

Preheat the oven to 350°F. Grease an 8″ 4″ loaf pan.

Stir together berries, raisins, nuts, and orange rind. Sift the flours, baking powder, soda, and salt into the bowl and stir all of them together.

Beat the honey with the butter or oil, then add the eggs and orange and lemon juices, stirring as you add them. Mix until smooth. Add the dry ingredients, mixing just enough to moisten.

Bake about 45 minutes; cool before slicing.

Banana Rice Bread

This is a small loaf, more desserty.

Preheat the oven to 350°F and grease a small-sized loaf pan.

Sift the dry ingredients together, except the tapioca and the nuts. Now stir in tapioca and the nuts if you use them.

Blend the remaining ingredients together and then add the dry ingredients to them. Mix well and pour into the loaf pan. Bake about 50 minutes, or until the bread tests done with a toothpick or small sharp knife. Allow it to stay in the pan for 10 minutes before removing, and then let it cool completely before slicing.

1 ½ cups brown rice flour

2 tablespoons potato flour

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon baking soda

2 tablespoons tapioca