Adai/Lentil Dosa

Adai is a very famous South Indian dish which is made out of mix lentils and rice. You can add your choice of green leaves or veggies to make it more healthier and It is usually prepared for breakfast, but I even prefer to eat any time of the day. It is very simple to prepare and does not need much planning as for dosa and the good thing about this adai is, it does not need fermentation and you can prepare in no time. All you have to do just soak the rice and mix lentils for about 2 to 3hours. Then grind it to paste and make adai. Adai is usually little thicker then the dosa. It goes well with avial, coconut chutney or as it is.

Ingredient's.

1cup rice

1/2cup mix lentils(toor dal, urad dal, channa dal)

5 to 6 dry red chillis

10 curry leaves

1/2tsp finely chopped ginger

1/4tsp asafoetida/hing

Salt to taste

Oil for making adai.

Cooking Method.

Soak rice and dal together for 2- 3 hours.

Grind it to smooth paste along with red chilli, curry leaves, ginger, hing and salt. The batter should not be thick nor watery.

Heat a griddle or a non stick tawa and pour a ladle full of batter and spread it in circular motion. Drizzle a tsp of oil around the adai. Let it get cooked. Once cooked remove from tawa.

Serve it hot with coconut chutney, avial or as it is.

Instant Wheat Dosa..

Instant Wheat Dosa.. This is a very easy and healthy dosa prepared with just few ingredients (wheat flour, rice flour, curd and salt) and this is one of the healthy way to start your day or even when you have very less time to cook something healthy and delicious, then this is the best option.. There are many ways you can cook this wheat flour dosa, but I like this one because it looks neat like a normal dosa. or else wheat flour dosa usually looks very messy. This dosa batter is bit thick compare to the usual wheat dosa batter and it works very well on pan and keeps the kitchen clean. That is the most important thing I want in my kitchen.. Can change or add more ingredients according to your taste...

Ingredient's.

1 cup whole wheat flour

1/4 cup rice flour

1/2 cup curd or butter milk

1tbsp butter

1 cup water to make a dosa batter (you can even add more water if needed)

Salt to taste

Oil for applying on pan.

Cooking Method.

In a large mixing bowl, add both the flour and butter, mix it nicely.

Then add curd, salt and water, make a batter( batter should be the same consistency like normal dosa batter) and keep it aside for 2 to 3 minutes.

Now heat a tawa, once the tawa is heated, reduce the heat to medium, pour a ladle of batter and make round shape dosa and pour little oil from top and cook till crispy on the edges.. Repeat the same process for rest of the batter.

Serve immediately with Coconut or Peanuts chutney..

Masala Dosa..

Masala Dosa.. From past few weeks I was craving for Masala Dosa and Medu Vada very badly. I was not at all getting sleep in the night because I use to get dreams of Masala Dosa. Was feeling very lazy to go out and eat. For me it is bit difficult to eat all this stuff out side, because they use lot of oil and it becomes taste less when you tell them to cook oil-less, for that reason only I was stopping myself to eat out. Though my hubby kept telling me lets go and eat out..

Yesterday morning I though it was a high time now I should cook dosa at home only. The first thing I did in the morning was I soaked rice and dal to make the batter for dosa and vada. Then finished all the other activities like making red chutney, coconut chutney and potato paliya.. Then finally I cooked the dosa and vada for the dinner and ate peacefully.. It was tasting awesome and I was feeling like top of the world and so satisfying.. I din't even bother to take the pictures but some how I told myself to wait and clicked few picture just to post it.. Thought the pictures are not up to the mark but it is fine, will change the pictures later...

Ingredient's For Red Chutney (to apply on dosa)

6 dry red chillis

10 curry leaves

Small pieces of ginger

3 garlic cloves

1/4tsp cumin seeds

1tsp lemon juice

Salt to taste.

Ingredient's For Potato Paliya.

4 medium potatoes (Boiled and peeled)

1 onion, 2 green chilies, (finely chopped)

Hand full of chopped coriander leaves

10 curry leaves

1tsp mustard seeds

1/2tsp turmeric powder

2tbsp Oil

Salt to taste.

Ingredient's For Dosa Batter.

3/4 cup raw rice

1/4 cup urad dal (split black lentils)

2 tbsp cooked rice

2 tbsp poha (beaten rice)

1/4tsp fenugreek seeds

Oil for frying

salt to taste.

Cooking Method For Red Chutney.

Dry roast all the red chutney ingredients (except the lemon juice and salt) then grind them into fine paste by adding lemon juice, salt and water. and set it aside.

Cooking Method For Potato Paliya.

Mash the boiled potatoes and keep it aside

Heat Oil in a broad pan, and add Mustard Seeds and when they start to splutter, add Turmeric Powder, Green Chilies, Curry Leaves and Onion. Fry until the Onions turn translucent

Add mashed Potatoes, Salt, Coriander and mix it together gently. Switch off the flame and allow it cool.

Cooking Method For Masala Dosa.

Wash the urad dal, raw rice and methi seeds. Soak in a little water along with the poha and cooked rice for at least 3 to 4 hours.

Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.

Heat a non-stick tava and grease lightly with oil. when hot, sprinkle a little water, pour a ladle of batter, spread it around, into a thin crepe , then apply the red chutney and keep the potato paliya into one corner of dosa and cook.

Pour a little oil along the edges while cooking. When crispy, fold and serve hot with Sambar and Chutney.

Repeat the same process for the remaining batter.

Karupatti Appam (Palm Sugar Appam) SNG Event For The Month Of April.

I don't think so i have to say anything about this SNG event running by Divya Pramil of You too can cook Indian Food , because this event is very famous now. If any body want to join the group please click the link here.

 

Karuppatti Appam. I have tasted this appam only once in Chennai and it was very delicious. After coming back from Chennai i totally forgot about it. When i saw in my email Karupatti Appam is a challenge for the month of April. All my old memory came back and i was very happy to cook this appam and serve it to my hubby, because he would be eating this appam for the first time and he loved it.... I should thanks to Shama from the Easy2Cook Recipe for giving this wonderful challenge and delicious recipe to learn..

Actually i was not having appam pan because of that only i made this appam in dosa pan. I will make sure to cook this again with appam pan and change this picture. I served this appam with Tamrind and jaggery chutney...

 

 

 

Ingredint's 

1 cup Boiled rice
1cup Raw rice
1 handful Urat dal
250gms Karuppatti (Palm Jaggery) 

 

 

 

Cooking Method 

Make thick palm jaggery syrup .
Filter it and remove the impurities with a strainer once cooled.

Soak rice and dal for only 2 hours and grind it to a very smooth batter. No fermentation needed.
Finally , mix palm jaggery syrup with the batter without any lumps.
Heat aappam tawa or any non-stick pan . Pour a small ladle of batter in the centre and then hold its handle with both the hands and rotate the kadai , hence the ladle will spread like a dosa.
Spread a spoon of oil over it.
Cover with a lid . Cook in slow flame till done .
The centre part will be of and edges crispy . Just roll over and serve ho.

 

Moong Dal Dosa (Split Lentil Dosa)

Split Moong Dal Dosa. This time to make this dosa i have used the split moong dal, but the other ingredients and procedure are the same, what i had used for the whole moong dal dosa. Also this taste was different from the whole moong dal dosa. I felt that i have cook moong dal dosa very often because it is healhty and tasty too.  In this photo i have made two different types of dosa, 1 is very crispy and the other 1 is non crispy. So you decide what type of dosa you prefer. I served this dosa with Coconut and Mint chutney...

Ingredient's

1/4cup split moong dal

1/4cup rice

2tbsp urad dal

2 green chilli, 1tsp ginger garlic paste

Salt to taste

Water as requires.

Cooking Method

Soak the split moong dal, urad dal and rice in water overnight. Next day drain the water and grind the dal and rice along with green chilies, ginger garlic paste and salt to make a fine paste of medium consistency. Remove the batter and mix it thoroughly adjusting the salt.

These dosas need no fermentation and you can make dosas immediately.

Apply little oil on a non stick pan. Make sure that the pan is hot by sprinkling some water. Pour one ladle full of batter into the center of pan and spread it around in a circular fashion shaping the batter into a thin round. 

Then sprinkle some more oil around the edges of the batter. Wait for few minutes until the bottom turns golden brown and then reverse it. Cook the other side now for few seconds.

Remove from the pan and serve hot with Chutney.

And repeat the same processes for the rest of the batter.

Iam sending this recipe to Jaruti's of Cooking Odyssey.Celebrate MakarSankranti and Republic Day of India.

Whole Moong Dal Dosa!!!

Whole Moong Dal Dosa. This dosa is very healthy and very tasty dosa and to make this dosa you don't need more time, you can make this dosa for breakfast in a very less time. Even you can add finely chopped onion from top, but i have not added onion in to it. First i wanted to try this recipe without onion, adding or not adding onion the taste will not change. I served this hot dosa with peanuts chutney and hot cup of tea, it was very very taste. Do try and let me know...

Ingredient's
1/4cup whole moong dal (Green gram)
1/4cup rice
2tbsp urad dal
2 green chilli, 1tsp ginger garlic paste
Salt to taste
Water as requires.

Cooking Method
Soak the whole moong dal, urad dal and rice in water overnight. Next day drain the water and grind the dal and rice along with green chilies, ginger garlic paste and salt to make a fine paste of medium consistency. Remove the batter and mix it thoroughly adjusting the salt.
These dosas need no fermentation and you can make dosas immediately.

Apply little oil on a non stick pan. Make sure that the pan is hot by sprinkling some water. Pour one ladle full of batter into the center of pan and spread it around in a circular fashion shaping the batter into a thin round.
Then sprinkle some more oil around the edges of the batter. Wait for few minutes until the bottom turns golden brown and then reverse it. Cook the other side now for few seconds.

Remove from the pan and serve hot with Chutney
And repeat the same processes for the rest of the batter.

Iam sending this recipe to jagruti's of cooking odyssey. Celebrate MakraSankranti and Republic Day of India.

 

Mini Uttapam

A delicious and quick breakfast recipe made with a dosa batter, seasoning and top with tomatos and onion. I had this mini uttapam once in restaurant on my way to chennai, they were looking so cute i din't feel like eat them, i just wanted to keep looking at them only. I wanted to try this at home from a long long time but i use to always forget. Last week i had dosa batter in my fridge and i was not having idea what to cook with that dosa batter. Then suddenly i told myself when not cook those mini uttapam which we had on that day in restaurant. Then i made mini uttapam they were as beautiful as i had in restaurant... I love it.

Ingredient's

2 cup Dosa Batter

1 cup finely chopped (tomato, onion, green chilli and coriander leafs)

Salt and Oil to taste.

Cooing Method

Heat a non-stick pan over medium heat. Pour few drops of oil

Take one ladle full of dosa batter and pour into small portions to make 2 to 3 mini uttapams.

Sprinkle some salt and place the tomatoes, onion, chilli and coriander mixture over each of mini uttapam.

Cover with a lid and cook on low fire.

Turn over very gently and cook the other side.

Once both the sides are cooked, remove and Serve hot with Chutney.

Plain Dosa!!

Plain Dosa. I like dosa a lot, because it is easy to cook and delicious to eat. This is a regular dosa variety which is prepared in every south Indian houses but with some of my touch and tricks which helps in keeping the dosa soft for a long time. If you ask me to describe a perfect dosa, I would say that 'Dosa should have red crispy crust without a single white spot and a soft and porous white interior. But everybody can't make the perfect dosa, i have tried my best to get the crispy and perfect dosa. This is the simple and easy recipe with easily available ingredient's..

Ingredient's

3/4 cup raw rice

1/4 cup urad dal (split black lentils)

2 tbsp cooked rice

2 tbsp poha (beaten rice)

1/4tsp fenugreek seeds

Oil for frying

salt to taste

Butter for serving.

Cooking Method

Wash the urad dal, raw rice and methi seeds. Soak in a little water along with the poha and cooked rice for at least 2 hours.

Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.

Heat a non-stick tava and grease lightly with oil. when hot, sprinkle a little water, pour a ladle of batter, spread it around, into a thin crepe and cook on one side.

Pour a little oil along the edges while cooking. When crispy, fold and serve hot with Sambar and Chutney.

Repeat for the remaining batter.

Onion Rava Dosa..

Rava Dosa is a popular South Indian dish. It looks like thin crepes. Rava Dosas are quick to make. These crepes are prepared without fermenting. They can be served as a snack or part of a main meal. Initial days my rava dosa was terrible.. They use to be thick and never got the golden color. Slowly I learned to master it and now it is just perfect how it has to be. My hubby is not a big fan of rava upma, but thank god he atleast like rawa dosa. So here is the recipe of onion rava dosa in my way...

Ingredient's

Semolina 1/2 cup

Rice flour 1/2 cup

Maida 1/4 cup

Ginger, finely chopped 1tbsp

Green chillies 1, chopped

Whole black pepper 2 tsp, Jeera 1tsp

Onion 1, finely chopped

Coriander leaves,chopped 1 tblsp

Curry leaves 1 sprig

Salt as needed

Oil/ghee as needed.

Cooking Method

Take all the ingredients except onion in a bowl and mix water with it. Use a egg beater for easy mixing. Keep onions aside. The batter should be very thin of running consistency.

Heat a non stick dosa pan preferably. It should be really hot. Drizzle some oil and pour the watery batter, first to form a outer circle and then fill in the centre, just one layer. Immediately top the chopped onions in a sprinkled way. Add a tsp of oil/ ghee over it. Let it cook in medium flame until the dosa browns to a golden colour. It takes some time in medium flame. If you cook in high flame you may not get the crispy dosa. So cook slowly in medium flame. Do not flip, just fold and serve hot.

Serve hot immediately with sambar and chutney the best combo.