Oats dosa

I got this recipe from my cousin's blog.Very slight modification to it.Here is the recipe.

Ingredients:

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• Oats - 1 cup
• Rice - 3 to 4 tbsp (add 4 tbsp for more crispy dosa)
• salt - to taste
• Hing - a pinch
• jeera ,crushed - 1 tsp
• coriander leaves - finely chopped, 3 to 4 tsp
• sour yogurt / thick buttermilk - just sufficient enough to soak the oats
• pepper - finely crushed , 1 tsp
• green chillies - 2 to 3

Method:

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• Wash rice well.Add it into a bowl with oats.
• Pour yogurt/buttermilk over it.Mix well and set aside for 2 hours.
• Grind the soaked ingredients with salt,hing and green chillies.
• Add the crushed jeera,coriander leaves and crushed pepper .
• Mix well .Let the consistency of batter be like a rava dosa batter(pouring consistency).Adjust with water.
• Pour a laddle of batter from outside to inside(like a rava dosa) in a skillet .
• Cook on both sides on a medium flame with little oil.
• Serve hot with any chutney / podi.

Kabuli chana dosa

Ingredients for the filling:

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• kabuli chana - 3 handful (soaked overnight and pressure cooked)
• Tomatoes - 3 medium sized
• onion - 1 big
• capsicum - 1
• ginger garlic paste- 1 tsp
• curry leaves - 2 sprigs
• coriander leaves - 1 tbsp,finely chopped
• salt - to taste
• dhania powder - 1.5 tsp
• jeera powder - 1 tsp
• chole masala/garam masala powder - 2 tsp
• hing - 1/4 tsp
• oil - 1 tbsp
• mustard seeds - 1/2 tsp
• jeera - 1/4 tsp
• kasuri methi - 2 tsp
• turmeric powder - a pinch
• red chilli powder - 1 tsp
• green chillies - 2

Method:

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• Grind together green chillies and (soaked and cooked)chana to a coarse paste.Just 1 or 2 pulse will do.
• Heat oil in a kadai,add mustard seeds,hing and jeera seeds.
• When it splutters,add curry leaves,chopped green chillies,ginger garlic paste and finely chopped onions and saute well til the onions turn transparent.
• Add finely chopped capsicum and saute till it turns tender.
• Add finely chopped tomatoes,turmeric powder,dhania powder,chole masala/garam masala powder,jeera powder,salt and saute till the raw smell goes off.
• Add the ground chana paste and little water.Keep sauting on a medium flame till it tuns into a thick gravy.(should be easy for spreading)
• Add finely chopped coriander leaves and kasuri methi.Mix well and allow it to cool down slightly.

For the dosa:

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• Keep the regular dosa batter and the filling ready.
• 
  
• Make a regular dosa,cooking on both sides.
• Finally spread the filling across the dosa,leave for a min (Do not turn over).
• 
  
• Fold it and serve with a pinch of butter on top.

This filling goes very well with rotis also.

Koozh Dosai

Ingredients:

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• Idly rice/Par-boiled rice(Puzhungal arisi) - 150 grams
• coconut ,shredded from - half of a medium sized coconut(optional...I did not use ` here.But it enhances the taste.You can also coconut milk instead of shredded coconut)
• Salt - to taste

Method:

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• Wash and soak the rice for 3 to 4 hours.
• Grind into a fine paste with water in a mixer.The consistency should be like an idly batter.
• Wash the mixer with 2 glass of water and pour that water into a kadai.Add 1 laddle of batter to it.
• Keep stirring on a low flame till you get a paste like koozh.(as shown below).Set aside to cool.
• Add the koozh to the ground paste..
• Add salt,shredded coconut,water or coconut milk to the ground paste and mix well.The consistency should be like rava dosa batter.

If using coconut milk,add only 2 tbsp of shredded coconut.

• Heat a skillet and pour a laddle of batter from outside to inside like a rava dosa.Add 1 tsp oil across the dosa and cook on medium flame.
• Turn it over and cook on other side too.

Serve hot with Tomato-onion chutney/Molagapodi.

Pesarattu Upma

Pesarattu Upma is a very popular breakfast in AndhraPradesh.It is very very filling.Pesarattu when had on its own has a bland taste.It has to be accompanied by ginger chutney and Rava Upma.When had with chutney and Upma,it tastes awesome.It is very nutritious too.

THIS RECIPE SERVES TWO.

Pesarattu Batter:

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Ingredients

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• Whole green Moong dal(Pachapayaru / cheruparupu) - 200 grams
• Raw rice - 100 grams
• Green chillies - 3
• Salt - to taste
• Jeera/Cumin seeds - 4 teaspoon

Method:

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• Wash and Soak the rice and dal together overnight.Grind with sufficient water and green chillies to a coarse batter..Add 3/4th of salt and jeera .Mix well.(Do not make a smooth batter.Consistency should be like a dosa batter)
• The batter need not ferment.Once ground,its ready for use.
• Excess batter can be refrigerated for further use.

Chutney:

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Ingredients:

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• Ginger,chopped finely - 3 teaspoon
• Jaggery - a pinch
• Tamarind juice - 3 to 4 teaspoon(extracted from a 3 inch piece)
• Salt - to taste
• Red chilli - 2
• Coconut,shredded - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Urad dal,split - 1/2 teaspoon
• Asafoetida powder - 1/4 teaspoon
• Oil - 1 teaspoon
• curry leaves - a sprig

Method:

********

• Grind together ginger,red chilli,jaggery,tamarind juice,salt,coconut with little water to a fine paste.
• Heat oil in a kadai.Add asafoetida and mustard seeds.When it splutters,add urad dal and saute till brown.Add curry leaves and ground paste.
• Saute for 3 to 4 min till raw smell goes off.

Onions:

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Ingredients:

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• Onions - 2 big
• Green chillies - 3 to 4
• Jeera - 1 teaspoon

Method:

*******

• Chop onions and green chillies into very small pieces.
• Heat 2 tsp of gingelly oil in a skillet(Dosa tava ) and saute the chopped onions,green chillies,jeera till it becomes brown.

Upma:

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This is a very simple upma that should be prepared in a slightly loose consistency,as we have to spread the upma on the pesarattu.

Ingredients:

***********

• Rava/Sooji - 100 grams
• Ghee - 1 teaspoon
• Oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Chana dal - 1 teaspoon
• Red chilli - 1
• Curry leaves - a sprig
• Salt - to taste

Method:

*******

• Roast the rava in a tsp of ghee till it turns golden brown.
• Heat oil in a tava,add mustard seeds.When it splutters,add chana dal,curry leaves ,red chilli and saute till it turns brown.
• Add water(Rava:water->1:4) and salt.
• When water boils,add roasted rava and mix well without lumps,
• When it thickens slightly,switch off and set aside.

Finally Making the Pesarattu:

=====================

• Heat the skillet.When its hot enough,spread a laddle full of batter like a dosa.

• Add oil and cook on both sides by flipping it over.
• Spread 2 teaspoon of chutney across the inner side .

• Spread a tsp of onions on one half and 2 to 3 tsp of upma on other half.

• Fold into half and serve hot.

Parupu Adai

This is a popular dish in South Indian families which is very rich in protein.But in olden days,it was made really thick where we can almost see the pulses in adai.Those days,the adai batter was spread on the tava like a thidosa using hands and five holes were made in it.Oil was poured liberally and just one adai would make your stomach full!!Today too ,some people prepare in this fashion.But nowadays since people are health conscious,they wish to avoid too much of oil,.Hence the same adai is prepared slightly thinner.Here is the recipe.

Ingredients:

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• Raw rice - 200 grams
• Parboiled rice - 100 grams
• Whole/Split Urad dal with skin - 75 grams
• Chana dal - 3 handful
• tuar dal - 3 handful

(Apart from these,if you wish to add,you can add 1 handful of each, kabuli chana and moong dal.But these are all variations made to the actual recipe)

Method:

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Soak the above ingredients for 6 hours.(If you add kabuli chana,soak it separately overnight).Grind the soaked ingredients coarsely in a mixer along with 7 green chillies,5 red chillies,1 tablespoon of asafoetida powder,5 sprigs of curry leaves and 5 pepper corns.

If you wish to have a very thick adai,make the batter very coarse.Add salt and set aside for 1 to 2 hour.The batter need not ferment.Add a handful of curry leaves to the batter.

The batter can be refrigerated and used for a week.In case it gets a sour taste after a couple of days,add chopped onions to it and make tasty onion adai!!!

Heat a skillet.Pour a laddle of batter and spread like a thick oothapam.Add oil and cook on both sides.You can make the adai crispier or softer as per your taste.

Yummy adai is ready!!!Adai tastes best when had with any of the following things...Butter/Honey/Jaggery/Avial/Sour curd with salt,crushed ginger and green chillies.

Mysore Masala Dosa

Dosa Batter:

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• Whole urad dal - 100 grams
• Par Boiled Rice(Puzhungal arisi) - 350 grams
• Chana dal - 2 tablespoon
• Tuar dal - 4 tablespoon
• Fenugreek seeds - 1 tablespoon
• salt - 1 tablespoon

Method:

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• Soak the dals ,fenugreek seeds and rice in water for 4 hours.
• Grind soaked dals and fenugreek with sufficient water in a grinder.When it is foamy and ground well,add the soaked rice to it and grind well with sufficient water.
• The batter should be like a normal dosa batter.
• Add salt and set aside overnight to ferment.

Filling:

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The filling has a layer of chutney and masal.The chutney can be either garlic chutney(red colour) / mint chutney(green).I normally prefer the green one.

Chutney

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Ingredients:

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• Mint leaves - 3 small bunches
• coriander leaves - 1 small bunch
• green chillies - 2 to 3
• tamarind - a small piece (say like a 50 paise coin)
• salt to taste
• jaggery - a pinch
• garlic pods - 3

Method:

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• Heat a pan and saute the above contents till the raw smell goes off.
• Set aside to cool .
• Add salt and grind to a fine paste with little water.

Masala:

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Ingredients:

=========

• Potatoes - 5 medium
• Onion - 2 medium
• green chillies - 2
• peas - 1 hand ful
• capsicum - 1 small
• tomatoes - 2 medium
• ginger - a 2-inch piece
• turmeric powder - a pinch
• asfoetida - a pinch
• salt to taste
• oil - 2 tablespoon
• mustard seeds - 1 tablespoon
• chana dal - 1 tablespoon
• curry leaves,chopped - few
• coriander leaves,finely chopped - 3 tablespoon
• lemon juice - 1 tablespoon

Method:

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• Pressure cook the potatoes (just 2 whistles on a high flame).
• Peel off the skin ,add salt and mash it.Retain few small pieces.Do not mash into a paste.
• Chop the other veggies into small pieces.
• Heat a kadai and add oil.Add mustard seeds.
• When it splutters,add chana dal and saute till they turn brown.
• Add green chillies,curry leaves,ginger ,capsicum and saute for 2 min.
• Add peas ,tomatoes ,turmeric powder and saute for 2 min.
• Add the mashed potatoes and half a tumbler of water and cook covered for 5 min.
• Make sure the peas is cooked.
• The masala should be thick .Do not make it like a gravy.

Set aside for 10 min.Add lemon juice,coriander and mix well.

Finally Mysore Masal Dosa:

====================

Things you need:

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• Dosa Batter
• Chutney and masala.
• Oil.
• Butter.
• Dosa skillet and spatula.

Method:

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• Heat the skillet and make sure its hot.(Refer to tips section to make the tava ready)
• On a low flame,pour a laddle of batter and spread into a circle.Do not make it thin.

• Add 2 teaspoon of oil around and across the dosa.Cover with a lid and cook on a medium flame for a min.

• Spread a teaspoon of chutney across the dosa and cook covered again for a min.

• Spread 3 tablespoon of masala across the dosa and cook for 5 sec.

• Remove gently from the skillet with the spatula,fold and serve hot with a pinch of butter on top.

Appam

This recipe serves three.

Ingredients:

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• Rice (Raw rice/pacha arisi) - 200 grams
• urad dal - 1 tablespoon
• vendhayam/fenugreek seeds - 5 -6(exactly 1/4 of a teaspoon)
• cooked rice, at room temperature - 30 grams
• Salt to taste
• sugar - 1 tablespoon
• Coconut,shredded - 1/2 of a medium sized coconut
• Dried yeast(optional) - just 4 in number (touch in fingertip an dissolve in little hot water)
• Coconut water - taken from three coconuts

Method:

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• Soak rice,urad dal,fenugreek in water for 4 to 5 hours.
• 
  
• Grind the soaked ingredients with half of coconut water.
• 
  
• When its half ground,add coconut and cooked rice and remaining coconut water and grind finely.
• The consistency of the batter should be lighter than dosa.(pouring consistency).When you pour the batter in the kadai,it should easily spread as you swirl the kadai.
• Add salt,sugar and yeast(optional..) to the batter and stir well.
• Leave the batter overnight at room temperature to ferment.
• When the batter is fermented,its ready for making the appam.
• When you are ready to make the Appams, heat a small non-stick kadhai on medium flame and pour a ladle of batter into the center.
  
  
• Quickly swirl the kadhai to spread the batter thinly on the walls. What has not stuck to the walls of the kadhai should pool in the bottom (Appams should look like a bowl with thick bottom!).
• Cover the kadhai and cook for 3-4 minutes or until the Appam is golden and crispy on its thin edges and cooked and fluffy at the bottom.
• Gently run a spatula under the Appam to release it from the kadhai and serve hot.
• Appam goes well with korma/coconut milk/stew.

Rava Dosa

Ingredients:

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Rava/Sooji - 1 cup

Maida - 1/4 cup

Rice flour - 1/2 cup

Ginger - a small piece

Green chillies - 3 to 4

Coriander leaves - a small bunch

onion - 1 large

cumin seeds - 2 tsp

crushed pepper - 1 tsp

shredded coconut - 3 tsp

salt - to taste

water - to make the batter

curd - 2 cups

Method:

• Mix rava,rice flour and maida with curd and add enough water to it and mix until no lumps are formed.
• The batter should be thin enough to pour it over the pan,it should not have spreading consistency.
• keep this aside for 10-15 mins.
• Add finely chopped onion,ginger chopped,coconut,salt,green chilli paste,coriander,chopped curry leaves,jeera and slightly crushed pepper corns to it and give a proper mix.
• Now check the consistency of batter as the rava absorbs water,check it and add enough water if required to get the pouring consistency.
• Pour a ladle full of dosa batter from the outward base of the hot tawa in a circular motion to the centre,fill the major gaps in between.But do not try to fill all the small gaps,those gaps helps in making the dosa more crispier.This is a very important step in making rava dosa.The crispyness depends on the way you pour the batter on the tava and the flame you manage while cooking the dosa.
  
• Pour 1 tbsp oil approx over it and cover it with a lid.(No need to add more oil if using Non stick pan).
• Let it initially cook on medium flame for 1-2 mins and remove the lid and increase the flame later and cook for another 2 mins until you see brown/red patches.(No need to turn the dosa).But do not try to remove the dosa in between while it is roasting.We should remove it only when you are sure that the dosa is perfectly roasted.
  
• Remove it from the pan and fold it in any of the three ways I have shown or into a regular half fold.Serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.
  
• Reduce the flame for one minute and start prepare the next dosa.Do not pour the batter on high flame.Always stir the batter before preparing the next dosas.
  

Serve it hot right from the pan and on to the plate with coconut chutney.

Other serving suggestions:

• You can make it Rava masala dosa by placing potato mixture(the way we prepare for masala dosa) and fold it and serve with coconut chutney.
• You can add finely chopped dry fruits like cashews,raisins and badam to the batter and make Dry fruit rava dosa which tastes very nice where you get to taste in every bite of the dosa.
• you can add finely chopped Tomato and little haldi to the batter and make to get a tangy twist to the rava dosa.It will be more colorful and flavorful.

Note: The Batter can be kept in fridge for next day usage.

Ragi Dosa

This recipe can make 15 dosas.

Ingredients:

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For the batter

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• Whole urad dhal - 3/4 cup
• Tuar dhal - 2 tsp
• Rice - 2 tsp
• Fenugreek seeds - 1/4 tsp
• Ragi floour - 3 cups
• Salt - to taste

For chutney

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• Mint leaves - 2 small bunch
• tomato - 1 small
• onion - 1 medium sized
• turmeric powder - a pinch
• salt - to taste
• tamarind - a small gooseberry size
• jaggery - a pinch
• oil - 1 tsp
• green chillies - 3
• chana dal - 1 tsp

For filling:

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• Onions - 1
• green chillies - 2
• carrot - 1 small

Method:

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Batter:

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• Soak Urad dal,tuar dal,fenugreek seeds,rice in water for 1 hour.
• Then keep it in refrigerator for half an hour.(This can be done for normal idly/dosa batter also.By doing so,dosas/idly will be really soft)

• Grind the soaked contents with water in a mixie.(It should neither be very finely ground nor very coarse.)
• Mix 3 cups of ragi flour with water to get a consistency as show below.

• Then mix the ground dal and salt with the ragi batter .Set aside overnight for fermentation.

• Batter is ready.

Chutney:

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• Chop onion,tomato and green chillies.Separate the mint leaves and wash it well.
• In a tava,add 1 tsp of oil ,1 tsp chana dal,onion and saute well.
• When onions turn brown,add mint leaves ,tomato,turmeric powder,salt,jaggery and saute till raw smell goes off.
• Now set aside to cool.
• Grind the above contents to a fine chutney(if needed add little water) with tamarind.

Filling:

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• Grate the carrot.Chop onion and green chillies.
• Saute them in a tsp of oil.(You can do it in the dosa making pan itself)

Finally Making the dosa:

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• Spread the batter in a pan just like a normal dosa.(Should not be very thin)
• When its cooked well inside,just spread the filling on one side and chutney on other side.

• After few sec,fold it and serve just like that.You do not need any side dish for it.

Note:-You can even make plain ragi dosa just with the batter without filling and chutney.For that ,serve with coconut chutney.

Quick recipe:

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Just mix rice and ragi flour in 1:2 proportion with little salt,sour curd,red chilli powder,chopped onions, coriander leaves and water to dosa cosistency.Temper with mustard seeds,chana dal,green chillies and ginger.Set aside the batter for an half an hour and make yummy ragi dosas..!

Cauliflower Dosa/Roast

Young Kids or even adults are really fascinated by the yummy and crispy dosas served at the restaurants.But if the same thing can be done at home!!!!Wow...Come on....we will be learning many varieties of dosa recipes in the forthcoming days...Now lets see how to make cauliflower roast.............

Recipe for Dosa Batter--Please refer to my Dosa/Idly batter recipe.

Recipe for the filling

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Ingredients

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This recipe serves two.

• Cauliflower - 1
• Onion - 2 medium sized
• Tomato - 4 medium sized
• Peas - 1 cup(optional.I have not used it here.But adding it enhances the taste)
• Capsicum
• /Bell pepper - 1 big
• Jaggery - a pinch
• Kasuri methi - 3 tsp
• Salt - to taste
• Red chilli powder - 1 tsp
• green chillies - 2 big
• Garam masala
• powder - 3/4 tsp
• turmeric powder - a pinch
• Hing/asfoetida - a pinch
• Coriander leaves - a bunch
• Somph/Fennel seeds- 1/2 tsp
• Cumin seeds - 1/2 tsp
• oil - 3 tsp
• ginger garlic paste- a pinch

Method:

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• Remove cauliflower into small florets and put them in boiling water along with little turmeric powder and cook it for 5 to 10 min closing the vessel with a lid.
• Strain the water completely using a strainer.
• Break them into very small florets (Do not mash them)
• Add oil in a tava .Add fennel seeds and cumin seeds.
• When they splutter add a little bit of onion and saute for a minute.Then add ginger garlic paste and rest of the onions and saute them till they turn light brown.
• Add capsicum and saute till they are cooked.
• Add kasuri methi ,peas and tomatoes along with hing,turmeric powder,chilli powder, garam masala powder,jaggery and salt.
• Note:-Add peas directly like this if its frozen peas.Or else pressure cook the peas first and then add.
• Saute them nicely till the raw smell goes.
• Now add the cauliflower florets and mix them well and cook for another 3-5 min.
• Switch off the stove and add finely chopped coriander leaves and mix it well.

Dosa with filling:

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Dosas taste best when they are made in an iron/Indalium tava than when made in non- stick.So if you have any of the above,make sure the tava is ready to make dosa.Refer to tips section.

• For this recipe make sure that the dosas are not too thin in the middle.
• Add 2 tsp of gingelly oil on and around the dosas.
• When it is cooked inside and the bottom side is roasted, add 2-3 tsp of filling and spread it across only on one half. and fold it.

Yummy and crispy dosas are ready.Serve with hot sambar and chutney.

Peanut chutney goes well with it..Enjoy!!!!!!!