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Showing posts with label dosa. Show all posts
Showing posts with label dosa. Show all posts
Instant Jowar Dosa / Jonna Dosa /Jowar Dosa / Sorghum Dosa
0 comments Posted by ST at Monday, August 06, 2018
If you're bored of the regular breakfast dishes, try this new healthy recipe made using jowar.
Jowar is a nutritious cereal with plenty of protein, iron and fiber.
Jowar Dosa is a Instant quick dosa . Add cucumber, onions, curds and green chilies to jowar flour to create tasty dosas.. As this is a instant recipe working moms can easily make this in the morning for breakfast or even make it for their kids lunchbox or eat as snack or dinner.
Pair them with fresh green chutney or coconut chutney for a great healthy and tasty breakfast!!!
Ingredients:-
1 cup jowar (white millet) flour
4 tsps Semolina / Sooji (optional)
1/2 cup grated cucumber
2 tbsp finely chopped onions
1 tsp finely chopped green chillies or green chillies paste
1/2 tsp cumin seeds (Jeera)
salt to taste
water as required
a pinch of turmeric powder (haldi)
1 tbsp finely chopped coriander (dhania)
oil for greasing and cooking
Method
1) First wash ,peel and grate the cucumber.
2) In a large mixing bowl combine all the ingredients jowar flour , semolina /sooji ,grated cucumber, jeera,salt, turmeric powder, chilli paste, chopped onion ,chopped coriander .
2) Add approximately 2 1/2 cups of water and mix well to make a batter of pouring consistency like regular dosa batter. Batter should not be very thick or thin.
3)Heat a non stick tawa or pan . Smear the tawa with little bit of oil.
4) Pour a ladle full of dosa batter and spread into a thin circle.
5) Drizzle oil along the edges of dosa and let it cook on medium flame for 1-2 mins until dosa is golden brown
6) Flip the dosa to the other side and roast for 30 secs.
7) Remove the dosa from the pan or tawa and repeat with the remaining batter.
8) Serve with Coconut chutney or Sambar or Green chutney or tomato mint chutney or chutney of your choice.
Notes:-
1) You can add any other veggies too to this dosas like grated carrots or finely chopped capsicum or finely chopped tomatoes etc.
2) If using iron tawa , pour the dough when it is very hot .
3) If using non stick tawa, pour when medium hot . And for both cook in medium low flame . That way dosas will become crisp.
4) Rubbing onion to the hot tawa imparts nice flavor to the dosa as well prevents dosa from sticking to the tawa. This tip is good while making any type of dosas.
5) You can use store brought Jowar Flour also.
Ragi Dosa | Instant Ragi Dosa Recipe | Finger Millet Dosa
0 comments Posted by ST at Thursday, September 03, 2015
Ragi is known as Finger millet in English , Nachni in Marathi and Kezhvaragu in Tamil.Ragi is rich in calcium and good source of fiber and extremely good for vegetarians.Ragi is the best source of calcium.Ragi is easily digestible and very nutritious.It is good for diabetic people also.Ragi is a natural relaxant that helps in relieving stress and anxiety.Ragi is a great source of nutrition for new mothers that also help in improving the hemoglobin levels.It is rich in fiber and contains very less unsaturated fat that makes it a perfect food for weight loss.
Ragi Dosa is instant healthy breakfast meal that your family will love :)
Serves - 4 people
Makes - 10-12 dosas
Ingredients :-
Ragi flour - 1 cup
Rice flour - 1/2 cup
Semolina /Sooji /Rava - 1 cup
Onion finely chopped - 1/4 cup
Curd - 1 cup
Cumin seeds - 1 tsp
Green chillies - 2 finely chopped
Coriander leaves -finely chopped -1 tbsp
Curry leaves - a sprig, tear into pieces
Oil for making dosas
Water - as required
Salt to taste
Method:-
1) Mix the ragi flour ,rice flour, semolina /rava with curd. Then add the salt and cumin seeds.
2) Add water to the mixture and start to mix everything well.
3) The batter should be slightly thin than the regular dosa batter. It should be like Rava Dosa Batter.
4) Then add chopped green chillies, chopped coriander leaves ,chopped curry leaves and mix well.
5) Keep this batter covered for 10 minutes.
7) Sprinkle some oil/butter/ghee on top. It will take little bit of time.
8) Once cooked flip and cook the other side.
9) Let the other side get cooked. Once cooked remove and serve hot.
10) Serve the ragi dosa hot with any Vegetable dish, Sambar, Coconut chutney or any Chutney.
11) Enjoy very soft , delicious and healthy dosas.
Tip :-
Those who have difficulty in preparing rava dosa style ragi dosa , can prepare like regular dosas. Add less water and make like regular dosas.
Chocolate Dosa is very easy and quick to prepare. Kids will love it very much. My Daughter is crazy fan of this Dosa. Its sweet ,crispy and chocolaty so noway kids will fuss over eating this.Make on weekends or as a treat to entertain your kids.It’s a yummy and irresistible dessert and breakfast option for all chocolate lovers.
Ingredients :-
Dosa batter - 1 Cup
Oil - 4 tsps
Chocolate syrup or chocolate sauce or chocolate bar - 1
You can make a fabulous chocolate sauce with any amount of sweetened dark, semisweet, or bittersweet chocolate you have on hand.All you need is a milk ,cream, water, a pinch of salt, a few drops of vanilla, etc
Ingredients for Chocolate Sauce /Chocolate syrup :
6 ounces dark, semisweet, or bittersweet chocolate (chopped coarsely)
1/2 cup -Heavy cream
1/2 cup -water
2 tbsps -Unsalted butter
Pinch of salt
2-3 drops- Vanilla extract (optional)
.jpg) |
| Chocolate Sauce |
Method for making Chocolate Sauce :-
1) In a medium heavy-bottomed pan on medium heat, bring the cream, water, and salt to a simmer, stirring occasionally. Just before it starts to boil, turn off the heat and remove the pan from the stove.
2) Add the chocolate , butter, vanilla extract stirring constantly with a spatula . Keep stirring until the chocolate and butter melt and the sauce is perfectly smooth.
3) If the sauce looks too thick then stir in more liquid gradually until the sauce is smooth and has the consistency you are looking for.
4) Adjust the sauce with more liquid as necessary.
5) If the sauce is too bitter then you can mellow it by stirring in a little soft butter or a little sugar.
6) Serve immediately, or reheat when ready to use.
7) The sauce keeps in a covered container in the fridge for several days.
Method for preparing Chocolate Dosa:-
1) Take a non-stick pan and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
2) Apply little oil on the pan with half cut onion so that dosa doesn't stick to the pan.
3) Pour a two ladleful of dosa batter and quickly spread into a circle with a back of spoon.Starting from the center, spiral the batter outward evenly to form a circle about 5-7 inch in diameter.
4) Spread one teaspoon of oil around the dosa and leave it for some time to cook about 30 seconds then flip the dosa using a flat spatula.
OR
Sprinkle grated chocolate all over the dosa and cook until chocolate melts.
6) Reduce the heat to medium and cook dosa for few seconds.
7) Once the dosa is cooked, roll the dosa or fold it in half and serve it on a plate drizzled with chocolate syrup.
8) Now chocolate dosa is ready to enjoy :-)
Erra Karam Dosa | Karam Dosa | Rayalseema Kara dosa
0 comments Posted by ST at Thursday, December 18, 2014
Erra kaaram dosa is quite famous street food in Rayalaseema region of Andhra Pradesh .'Erra Karam' means 'red chutney' which is smeared on dosa and daliya powder /Pappula Podi is sprinkled fully over dosa to neutralize the heat of the red chutney.
I came to know about these dosa from my MIL . Whenever I make dosa definitely I have to make Erra Karam otherwise my hubby and my daughter will not eat dosas. Erra Karam dosas are just favorite at my home.
You can try these Erra Karam dosas on one of the dayswhen you are bored of eating plain dosas or masala dosas.I am sure you will eat one more extra dosa that day.
Ingredients:
For Dosa batter :-
Urad dal - 1 cup
Rice - 3 cups
Fengureek Seeds - a pinch
Soda bi carb - 1/2 tsp
Salt to taste
For Karam (Red Chutney)
2 onions, chopped
1 tsp red chilli powder (adjust the amount based on your spice level)
1/4 tsp salt (adjust according to taste )
1/8 cup coconut pieces
For Daliya powder /Pappula podi (powder)
1/2 cup putnala pappu (daliya/split roasted chickpeas)
Method:-
Dosa Batter
1) Firstly clean and wash both rice and urad dal well.
2) Soak Urad Dal with Fengureek seeds ( Methi seeds) and rice separately for 5-6 hours or overnight.
3 ) Then grind urad dal in a mixer grinder or grinder adding sufficient water. The batter should be light and fluffy when completely ground.
4) Pour the urad dal batter in a bowl.
5) In a grinder or mixer grind the rice adding few tbsp of water while grinding.The rice should be completely ground. When you touch the batter with your finger tips, the batter should not feel grainy. It should be smooth paste like. Don’t add too much water in the beginning otherwise rice will not be grinded properly. Keep on adding little water in between.
6) Remember that batter should not be too thick or thin.
7) Now add the rice batter to the urad dal batter and mix well.
8) Add salt and some water if necessary and mix well . This is the basic dosa batter.
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| Dosa Batter |
10) Add soda to the batter , mix it well and make dosas out of it.
Karam (Red Chutney )
First in a mixie grind the coconut pieces. Then add all the ingredients chopped onions, red chilli powder and salt to it and grind into a smooth paste. Add few tbsps of water if required.
Pappula Podi (Daliya Powder)
Grind the roasted chickpeas to a fine powder.
To make the Karam Dosas :-
1) Heat a non stick tawa. Smear the tawa with little bit of oil.Pour a ladle full of dosa batter and spread into a thin circle.
2) Drizzle oil along the edges of dosa and let it initially cook on low flame for 1-2 mins .
3) Flip the dosa to the other side and roast for a minute.Now increase the flame and cook for a min until you see red patches.
4) Again Flip the dosa.
5) Quickly spread a tbsp of the erra kaaram/red chutney all over the dosa with a spoon or spatula .
6) Sprinkle pappula podi all over the dosa and fold it to half and cook on each side for few seconds.
7) Serve it as-is or with any chutney...It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.
8) Repeat the same process with the remaining batter as well.
9) Serve dosa with chutney of your choice like coconut chutney/groundnut chutney/Peanut Chutney /Bomaby Chutney /Tomato mint chutney.
10) I served erra kaaram dosa with Erra Karam only.
Tips:
1) To save time during those busy mornings, the red chutney can be made ahead and stored in the refrigerator.
2) The daliya powder can be ground and stored in an airtight container.
3) Do not pour the batter to prepare dosa on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.
4) If dosas are breaking cover the tawa with the plate after pouring the dosa batter on tawa.
5) Fenugreek Seeds will help in fermentation and give a good aroma and good colour to the Dosa.
Gram flour dosa / Besan dosa / Besan puda / Besan ka chella
0 comments Posted by ST at Saturday, August 23, 2014
Gram Flour Dosa / Besan Dosa / Puda / Besan Ka Chilla /Chick Pea Flour Pan Cake is a tasty breakfast dish or a Brunch. These dosas can be prepared instantly. These are quick to prepare and can be made with different variations.It can also be eaten as light Lunch or Dinner.
Makes 6 Dosas / Pudas
Ingredients :
1 cup Besan (gram flour)
1/4 cup Rice Flour (optional)
3/4 cup Water
1/2 tsp Cumin Seeds (jeera)
1/4 tsp Ajwain (Carom Seeds/ Vamu)
2 Green Chillies paste
1 cup chopped Spinach (Palak)
1 tbsp chopped Coriander (cilantro)
1/2 tsp Turmeric powder
Oil as required
Salt to taste
Method :
- First Wash and finely chop the spinach leaves.
- Mix all the dry ingredients together: Besan, rice flour, turmeric powder,cumin seeds,carom seeds ,green chilli paste and salt.
- Add the water slowly to make a smooth batter, the consistency should be of Dosa batter .
- Add the chopped coriander, and chopped Spinach. Mix well.
- Take a non-stick pan and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
- Apply little oil on the pan with half cut onion so that dosa doesn't stick to the pan.
- Pour a ladleful of the batter and quickly spread into a circle with a back of spoon.Starting from the center, spiral the batter outward evenly to form a circle about 7 inch in diameter.
- Spread one teaspoon of oil around the dosa and leave it for some time to cook about 30 seconds then flip the dosa using a flat spatula.
- Reduce the heat to medium and Press the dosa lightly all around with the spatula to make the dosa cook evenly.
- Flip the dosa on both sides, until slightly crisp and brown on both sides.
- The dosa should be golden brown on both sides .
- Repeat the same process for the remaining dosas.
- Serve it with Pickels ,Yogurt ,Ketchup ,Green Chutney or any favorite chutney.
Tips:
- Spread the batter quickly, or it will begin to dry and will be difficult to spread.
- If you make the dosas without vegetables, do not use rice flour. This will cause the dosas to be very dry.
- Instead od Chilli Paste you can also use chopped chillies.
Variations :
- Spinach can be replaced with grated Zucchini or grated carrot or finely shredded cabbage.
- Coriander leaves can be replaced with ground coriander powder (Dhaniya Powder).
- You can also serve Kids this Dosa with shredded Cheddar Cheese.After preparing Dosa fold the dosa with shredded Cheddar Cheese.
This peanut chutney is a good substitute for coconut chutney. Sometimes we run out of coconut then we can immediately make this Peanut Chutney. This quick peanut chutney goes very well with idli, dosa, medu vada ,upma or uttapam.
Ingredients :-
1/2 cup peanuts /Groundnuts
1/4 cup roasted chana dal/putanaala pappu/dalia
5 green Chillies , chopped
1 or 2 tsp oil
salt as required
water as required
For Tempering/Tadka/Talimpu:
1/2 tsp mustard seeds
1/2 tsp urad dal(minapapappu,black gram)
10 curry leaves (optional)
A pinch of asafoetida/hing
1 whole dry red chilli
Method :-
1. Heat oil in a pan.
2. Fry the peanuts on a low flame for 3-4 minutes.
3. Add few curry leaves and fry for a minute.
4. Then add the roasted chana dal /Putanaala pappu and fry for 2-3 minutes on a low flame.
Let this mixture little bit cool down. Add this mixture in a chutney grinder or a small blender.
5. Add in chopped green chilies and salt.
6. Pour some water and grind the peanut chutney to a smooth consistency.
7. Make the peanut chutney to medium consistency.
8. Heat 1 tsp oil in a pan. Add mustard seeds and let them splutter.
9. Add the urad dal and dry red chilli and slightly saute it. When it turns golden brown add
curry leaves and hing and switch off the flame.
10. Add this tempering to the ground Peanut Chutney.
11. Serve yummy peanut chutney with Idli, Dosa, Rava Dosa , Pesarattu , Medu Vada, Uttapam or Upma .
Ingredients:-
Rice flakes / Avil / Poha /Attukulu - 1/4 cup
Raw Rice - 1 cup(anything is fine)
Butter milk /yogurt - 2 cups (should be sour)
Fenugreek seeds / Mentulu/ Methi seeds- 1 tsp
Baking Soda - 1/4th tsp
Salt - to taste
Method:-
1) Wash the rice flakes, rice and soak them together in butter milk or yogurt.If you are adding yogurt then dilute it with water.Remember not to add too much water.But very important is Yogurt / Butter Milk should
be sour, else the batter will not ferment. Let it soak overnight or for 7-8 hours.
2)Then next day grind it to a fine paste without adding much water.Do not add too much water just add enough water to grind.See that batter should be thicker then dosa batter.
3)Remove in a vessel and add the salt and baking soda and mix well.
4)Keep it for 12 hours or overnight for fermentation.
5) Heat griddle or tawa in medium heat, cut onion into half and rub on griddle( This makes dosas to come off without sticking to pan )Pour a laddleful of batter. DO NOT SPREAD, and let it cook gradually over medium heat.No need to spread it as it is a thick and fluffy type of dosa.
6)Keep it covered and after a few seconds pour a little oil around the edges of the dosa and cover it again till it is cooked.
7)After a few minutes, turn the dosa. Keep it covered again.
8)Remove when both sides are done or till it is slightly roasted.
Serve hot with coconut chutney , tomato chutney ,allam pachadi (Ginger chutney) or saagu.
1) Wash the rice flakes, rice and soak them together in butter milk or yogurt.If you are adding yogurt then dilute it with water.Remember not to add too much water.But very important is Yogurt / Butter Milk should
be sour, else the batter will not ferment. Let it soak overnight or for 7-8 hours.
2)Then next day grind it to a fine paste without adding much water.Do not add too much water just add enough water to grind.See that batter should be thicker then dosa batter.
3)Remove in a vessel and add the salt and baking soda and mix well.
4)Keep it for 12 hours or overnight for fermentation.
5) Heat griddle or tawa in medium heat, cut onion into half and rub on griddle( This makes dosas to come off without sticking to pan )Pour a laddleful of batter. DO NOT SPREAD, and let it cook gradually over medium heat.No need to spread it as it is a thick and fluffy type of dosa.
6)Keep it covered and after a few seconds pour a little oil around the edges of the dosa and cover it again till it is cooked.
7)After a few minutes, turn the dosa. Keep it covered again.
8)Remove when both sides are done or till it is slightly roasted.
Serve hot with coconut chutney , tomato chutney ,allam pachadi (Ginger chutney) or saagu.
Fritters with Dosa Batter / Pakoras with Dosa Batter
1 comments Posted by ST at Wednesday, September 01, 2010
Whenever there is leftover dosa batter and bored of making dosas, then you can make these pakoras. These are so easy and quick to prepare and tasty to eat.
Ingredients:
* 3 cups Dosa Batter
* 1 ½ cups Maida
* 1 medium Onion (chopped)
* 4 green Chilies paste
* A hand full of Cilantro
* 1 tsp Cumin Seeds
* Oil to deep fry
* Salt to taste
Method:
1) Add Maida to the dosa batter and mix well. Keep aside.
2) Add chopped onion , green chilies paste,chopped Cilantro ,cumin seeds to the batter . Add salt to taste and mix well.
3) Heat the oil in a deep-bottomed pan. Then carefully drop the batter into the hot oil with a spoon or hand.
4) When the pakoras turn golden brown in color take them out of the oil and place on a paper towel to drain excess oil.
5) Enjoy the hot pakoras with coconut chutney or desired chutney or tomato ketchup and a cup of tea/coffee. These are perfect for the evening snack.
Tip :-
Any chopped vegetables can be added to these pakoras to make them healthier.
Cracked wheat is very healthy and ideal for people on diet.Since these dosas are made up of wheat all diabetes patience can take this without any hesitation.This is a light meal for adults and kids.These dosas tastes amazing :)
Ingredients:-
* 1 cup Wheat Flour
* 1 tsp Cumin seeds
* 1 cup Cracked Wheat /Godhuma Rava /Daliya
* 1/2 cup sour curd
* 1/2 tbsp Black Pepper Powder
* Salt to taste
* Water
* Oil
Method:-
Mix all the ingredients wheat flour , cracked wheat , black pepper powder, cumin seeds ,salt ,sour curd and add some water to make into a thin batter . Keep aside.
Heat a non-stick pan .Pour a ladleful of the batter and quickly spread into a circle. Spread little oil around the dosa and leave it for some time to cook.Allow it to get brown on one side.
Then flip the dosa over and let it cook other side too for some time again.
Remove the dosa from the pan and transfer to a serving plate.
Serve hot with desired chutney and sambar.
Tip:-
If dosas are breaking cover the pan and cook.
Ingredients:-
3 cups Raw Rice
1 cup tightly packed atukulu /poha( Indian Beaten Rice )
1 tsp menthulu( Methi seeds)
1/4 cup minapappu( Urad Dal )
1/4 cup sour beaten yogurt
1/2 tbsp salt
a pinch of baking soda
Method:-
Soak rice, methi seeds, and urad dal together overnight for 4-5 hours.
Soak beaten rice or poha /atukulu in seperate bowl with beaten yougurt for 1-2 hrs.
Grind soaked beaten rice first to a smooth paste and set aside .
Grind soaked rice mixture into very smooth paste adding water.Do not add too much water just add enough water to grind.
Add salt and baking soda .
Mix well with hands and keep in a warm place overnight .
Heat griddle or tawa in medium heat, cut onion into half and rub on griddle( This makes dosas to come off without sticking to pan )Pour a laddleful of batter. DO NOT SPREAD, and let it cook gradually over medium heat.
It should look like a thick pancake.
Add very little oil INSIDE the edges of dosa .Once the bubbles are formed let it cook for 1 min or till nicely roasted.Flip and cook one the other side for just 2 sec or till it is slightly roasted.
Serve hot with coconut chutney , allam pachadi (Ginger chutney) or saagu.
This recipe is reaching WYF Breakfast Event hosted by EC.
Uthappam is a kind of dosa with is very famous in south India. Basically it is made out of sour dosa batter. Almost all vegetables can be added to the uthappam. We can make different types like Onion uthappam, Vegetable uthappam, Paneer uthappam, and Capsicum uthappam.Onion uthappam is one type of it. This is one of the regular breakfast in my family.
Ingredients:
Dosa Batter– Required Amount
Onion – 3 (finely chopped)
Cooking Oil
Method:-
Heat dosa tawa / pan and rub the pan with a cloth dipped in oil or a plain red onion. Take a ladleful of batter and spread the batter in a circular motion from the centre of the tawa to the sides of the tawa. Spread the batter little thicker and small enough.(I made it little bit thin as my husband likes that only.)Spread 3 tbsp of onion on the dosa and press it with the ladle. Pour 1 tsp of oil on the edges of the dosa. When one side is cooked well (turns little brown), Flip the dosa to the other side and let it cook well. Once it is cooked remove the dosa from the pan and transfer to the plate.Serve hot with Coconut Chutney and sambar.
Toor Dal is one versatile lentil that we use in every day cooking, be it sambar, or rasam or even dal fry. In this (Toor Dal Dosa) recipe, I have used Toor Dal to make crispy and filling Dosa. Toor dal Dosa is one delicious recipe that I want to share with you all.
Ingredients:
Toor Dal - 1/4 cup
Rice - 1 cup
Fresh Coconut (grated) - 1/2 cup
Red Chilli Powder -1 tsp
Asafoetida Powder
Black pepper powder -1/2 tsp
Cumin powder - 1 tsp
Tamarind paste - 2 tbsp
Cumin powder - 1 tsp
Tamarind paste - 2 tbsp
Salt to taste
Soda a pinch
Soda a pinch
Method:
Soak Toor Dal and Par Boiled Rice in water for 3 to 4 hours.
Grind the soaked Dal and Rice together. Add Coconut, Red chilli powder, cumin powder,Black pepper powder, Asafoetida Powder ,tamarind paste and Salt while grinding. Grind to a smooth dosa batter adding very little water.
Keep side for over night or more than 8 hours.Then add soda to the batter at the time of making dosas mix it well and make dosas out of it.
Keep side for over night or more than 8 hours.Then add soda to the batter at the time of making dosas mix it well and make dosas out of it.
Use this batter to make nice and crispy thin Dosa or thick Adai. Serve with any spicy chutney.
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