Carrot Dosa

Carrot Dosa

This is the most easy and tasty breakfast which I can think of while I dont have any batter ready at home for idlis or dosas. You don't have to bother for making the dosa mixture by spending time soaking and grinding, and fermenting. This recipe best suits working women and bachelors as well who usually are rushing to office in the morning or reaching home really late and looking for what to eat for dinner. :)

Enjoy making this easy delicious dosas.

Ingredients:
Dosa Batter - 1 cup (I used left over dosa batter) Optional
Rice flour - 1/4 cup
Maida/ All purpose flour - 1/4 cup
Rava - one hand ful (optional)
Wheat flour - one hand ful (optional)
Salt to taste
Green chillies - 2 tspn (Finely chopped) If you don't have green chillies, you can use Chilly powder
Curry leaves - 2 tspn (Finely chopped)
Coriander leaves - 2 tspn (Finely chopped)
Fresh Coconut - 2 tspn (grated) Optional
Jeera - 1 tspn
Sour Yogurt - 1/4 cup (If you are not using Dosa batter)
Onion - 1  no. (Finely chopped)
Carrot - 1 no. (Grated)
Water - enough to mix the batter

Method:
1) Mix all the ingredients into a fine batter. Keep the consistency like dosa batter.
2) Take a flat pan, and once it is hot, take one cup full of dosa batter and pour it in the center of the pan, and spread it in circular motion forming a thin (As thin as you can) dosa.
3) Spread oil around the dosa and allow it to cook/roast well.
4)Take a spatula and try to lift the dosa starting from the edges
5) Server these dosas with any chutney or even chutney powder or eat it just like that :)

Note:
1) You may not be able to make very thin dosa. It would be slightly thick.
2) If you don't like the onion and carrot mixture to be mixed in the dosa batter, you can even spread it on the dosa while its cooking.
- For this, just saute the onion, coriander, carrot curry leaves on the flat pan with 1/2 tspn of oil and salt as per taste and keep it aside. And spread 1 - 2 tspn on this mixture on the dosa.
3) You can add ragi flour as well to this mixture.

Sending this recipe to : http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html

 
Cheers!
Madhavi

Ragi Dosa

Instant Ragi Dosa

Ingredients:
Left over dosa / idly batter
Ragi flour - 1 cup
Maida / All purpose Flour - 1/4 cup
Jeera - 1/4 tspn
Green chillies - 2 nos. (Finely chopped) You can substitute it with Chilly powder as well
Curry leaves - 1 tspn finely chopped
Coriander leaves - 2 tspn
Onion - 1 no. (finely chopped)
Carrot - 1 no. (Grated)
Ginger - finely grated 1 tspn
Yogurt - 1/4 cup
Salt to taste
Water as required
Oil for making dosas

Method
1) In a vessel, mix all the ingredients by adding enough water to bring the batter to the right consistency. (Make it little more thinner than the usual dosa batter)
2) Now, heat a flat pan, and once its hot, pour this mixture around the pan to form a circle (You may not be able to use the spoon to turn it around the pan). Keep on medium flame.
3) Pour 1 tspn of oil around the dosa, and once its cooked turn it around to cook on the other side.
4) Now dosa is ready to be served with any favourite chutney of your choice

Notes:
1) Make sure you are cooking the dosas on low - medium flame, as ragi need more time to cook.
2) If you have any left over dosa batter, you can add the same mixture and make use of it.
3) Instead of adding raw onions to the batter directly, you can roast the onions along with some grated carrot and coriander leaves with little oil and add salt to it and add this mixture on top of the dosa and serve.

Sending this to http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html

Cheers!
Madhavi

Chitranna Masala Dosa

Chitranna Masala

This is one of a forgotten dishes or rather taste since 1980s. Not many of us have thought of such a combination even.

This a combination of Lemon rice with Hot Dosa. Its best recipe or best made while you have shortage of dosa batter and very little rice at home (Which is not enough for all) This is how you can combine and make it tasty and a fulfilling breakfast.

Ingredients:

Rice 1 cup (Previous days rice also will do)
Ground nuts 2 - 3 tbl spn

Chana Dal - 1 tbl spn
Urad Dal - 1 tbl spn

Oil - 2 - 3 tbl spn

Curry leaves 3-4

Lemon juice - 3-4 tspns

Green chillies 3 - 4 nos .
Fresh coriander leaves - 1/4 cup finely chopped.

Turmeric - 1/4 tspn
Salt as per taste
Sugar a pinch.  (Optional)

Dosa batter - left over one should be ok.

Method
To make Lemon Chitranna:

1)Cook rice with a spoon of oil, such that each grain is separate and keep aside. I used previous day's rice.
2) Heat oil in a kadai; Temper with mustard seeds, peanuts, chana dal, urad dal, curry leaves, then add the chopped green chillies and fry till done and add salt (Make sure the groundnuts are roasted just nice not under fryed or over fryed..)
3) Add this mixture to the cooked rice and add lemon juice and chopped coriander leaves and mix well.

4) Check for the seasoning and serve hot...

To make masala dosas
1) Take a flat pan, and once it is hot, take one cup full of dosa batter and pour it in the center of the pan, and spread it in circular motion forming a thin dosa.
2) Spread oil around the dosa and allow it to cook/roast well.

3) On this place one or two tble spn full of chitranna masala in the center of the dosa.

4) Take a spatula and try to lift the dosa starting from the edges.

5) Close the dosa on the masala and put it on the serving plate.

6) Top it up with some butter. and serve with coconut chutney and sambar.

Sending this to :  http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html



Cheers!
Madhavi

Onion Chilli Uthappam

Onion Chilli Uthappam

A delicate most tasty recipe in dosa corner. I can call it a Indian spicy pizza and its so tasty....

Ingredients

For the batter:

Urad dal - 1 cup

Dosa Rice - 3 cups

Channa Dal - 2 tbl spn

Toor Dal - 2 tbl spn

Fenugreek seeds - 1 tbl spn

Beaten rice / poha - 1 handful
Sugar - 1 tbl spn
Salt to taste.

For Toppings
Onion - 1 Large finely chopped
Green chillies - 2 nos finely chopped
Carrot - 1 small grated
Coriander leaves - 2 strands chopped
Curry leaves - Around 15 leaves finely chopped
Tomato - 1/2 coarsely chopped (Optional )
Ground nuts (broken) - 1/2 cup fried
Mustard seeds - 1/2 tsp

Method:

1) Soak all the above ingredients together for about 8 hours with sufficient water

2) Then, grind the mixture into a fine paste and add salt to this and set aside to ferment for about 8 hours.

(I usually soak the mixture in the morning, grind in the night before going to bed, and let it to ferment through the night)

3) Once the batter is fermented (You will notice a increase in quantity so place the bowl on a big plate or give enough space in the bowl for the mixture to increase) give it another good mix with some sugar and its ready to make dosas.


Making of Uthappam:
1) Take a flat pan, and once it is hot, put 1 tsp oil, mustard, add onion, chillies, green leaves and saute for 30 seconds in medium flame. Transfer the lightly fried mix to another plate.
2) On the same flat pan, once it is hot, take one cup full of dosa batter and pour it in the center of the pan, and spread lightly  in circular motion forming a thick dosa.
3)Evenly spread the onion mix on the batter quickly, sprinkle ground nuts, carrot  and press using spatula so that the mixture settles well with batter.
4) Spread oil around the dosa and allow it to cook/roast well.
5)Take a spatula and try to lift the dosa starting from the edges.
6)Top it up with some butter. and serve with chutney or sambar.

Cheers!
Madhavi

Adai - Mixed Lentils and Spices Dosa

Adai

Adai is a South Indian breakfast or can also be relished as a quick snack. It a type of Dosa, which is spicy and healthy. It is made using almost all types of lentils put together, along with some of most used spices.

Ingredients:

To soak:
Dosa rice - 2 cups
Channa dal - 1 hand ful
Urad dal - 1 handful
Moong Dal - 1 handful
Toor Dal - 1 handful
Idli rice/Salam Rice - 1 handful
Poha - 1 handful
Fenugreek seeds - 1 tspn
Sabakki/Sabudana  - 1 handful

While grinding
Black Pepper - 1 tspn
Jeera - 1 tspn
Coriander seeds - 2 tspn
Green chillies / Dry chillies as per taste (preferably 6 - 7 nos)
Hing - 1/2 tspn
Fresh coconut - 1 handful
Salt to taste

Just before making Adai
Finely chopped onions - 1 no.
Fresh coriander  - 1 hand ful

To make Adai
Oil - 1/2 cup
Butter for serving (Optional)
Jagger and Ghee (Optional)

Method:
1) Soak all the ingredients under "To Soak" for 6-7 hours.
2) After the soaking time is done, grind the mixture along with all the ingredients mentioned under "While grinding" into a batter which has consistency just like dosa batter.
3) Now, you can leave this mixture to ferment overnight or you can also use it without fermenting.
4) Now, take a pan, add 2 tspn of oil, once hot add finely chopped onions and immediately add a pinch of salt and fry it making sure its still crisp and not too soft.
5) Then add the chopped coriander leaves and add this into the ground mixture.

To make Adai
6) Heat a flat pan, and once its hot, pour this mixture around the pan to form a circle (You may not be able to make thin Adai). Keep on medium flame.
7) Pour 1 tspn of oil around the Adai, and once its cooked turn it around to cook on the other side.
8) Now Adai -topped up with some butter is ready to be served with any favourite chutney of your choice or a mixture of Jaggery and Ghee should be a good combination too.

Notes:
1) Make sure you are cooking the Adai on low - medium flame, as this mixture of lentils need more time to cook.

Cheers!
Madhavi

Set Dosa

Set Dosa:

This is one of my all time favorites from the restaurants/darshini's in Bangalore. Love to eat them hot with mixed vegetable saagu and fresh coconut chutney followed with a hot cup of strong filter coffee. Wow.. I am getting nostalgic now..

Below is the recipe which we tried to get rid of the cravings. :)

Ingredients:

Rice/Dosa Rice -  1 cup

Urad dal - 1 hand ful

Sabodana - 1 handful

Beaten rice/Poha - 2 handful

Puffed rice - 1 handful

Oil for making dosas

Method:
1) Soak all the ingredients over night (Except Puffed rice).  Soak kalle puri before grinding the mixture.

2) Grind all the ingredients along with puffed rice and let it ferment for 6-7 hours or overnight.

3) Now, heat a flat pan, and once its hot, pour this mixture around the pan to form a circle. (For set dosa make a thick pan cake) Preferably keep on medium flame to cook the dosa well.

4) Pour 1 tspn of oil around the dosa, and once its cooked turn it around to cook on the other side.

5) Repeat this for 3 more dosas and stack them together to form set dosa.

6) Now dosa is ready to be served with any favourite chutney of your choice or Mixed vegetable saagu.

Cheers!
Madhavi

Benne Masala Dosa.

ಬೆಣ್ಣೆ ಮಸಾಲ ದೋಸ

Usually during any family outing to a restaurant especially in Bangalore, there will surely be a masala dosa ordered. I used to always order for masala dosa. (Especially in Vidyarthi Bavan, Gandhi Bazaar or Hotel Janatha, Malleshwaram)

My Dad loves masala dosa, and he used to have it during his office break. He never gets bored of it. :)

This is the dosa eaten with the masala made out of potato and chutney made out of coconut. Surely a very delicious dish and is a must try recipe.

Ingredients

For the batter:

Urad dal - 1 cup

Dosa Rice - 3 cups

Channa Dal - 2 tbl spn

Toor Dal - 2 tbl spn

Fenugreek seeds - 1 tbl spn

Beaten rice / poha - 1 handful
Sugar - 1 tbl spn
Salt to taste.

Method:

1) Soak all the above ingredients together for about 8 hours with sufficient water

2) Then, grind the mixture into a fine paste and add salt to this and set aside to ferment for about 8 hours.

(I usually soak the mixture in the morning, grind in the night before going to bed, and let it to ferment through the night)

3) Once the batter is fermented (You will notice a increase in quantity so place the bowl on a big plate or give enough space in the bowl for the mixture to increase) give it another good mix with some sugar and its ready to make dosas.

For making the masala:

ಆಲೂಗಡ್ಡೆ ಪಲ್ಯ

Ingredients:
Potatoes - 4 nos. (Boiled and mashed)
Onions - 2 nos. (Finely chopped)
Coriander leaves - 2 tbl spn
Curry leaves - 5 - 6 nos.
Green Chillies - 5 - 6 nos.
Turmeric - 1/2 tblspn
Oil - 3 tbl spn
Mustard - 1 tbl spn
Jeera - 1 tbl spn
Salt to taste

Method:
1) In a pan, heat oil, once hot add mustard seeds,jeera and once they splutter, add green chillies, curry leaves and onions and add salt immediately.
2) Then add turmeric powder and saute for 2 min and then add mashed potatoes and mix well.
3) To this add chopped coriander and mix well and keep aside.

Red chutney: (Optional)
Ingredients:
Garlic - 4  pods
Coriander seeds - 1 tspn
Fried channa dal - 2 tspn
Red chillies - 3 nos.
Tamarind Juice - 2 tbl spn
Oil- 1 tbl spn
Jeera - 1/4 tspn
Salt to taste.

Method:
1) In a pan, add oil, once hot add jeera, and coriander seeds and once they are hot, add red chillies and fry till done.
2) Then add garlic and fry.
3) Grind the above mixture along with fried channa dal, tamarind juice, and salt and keep aside

Making of dosas:
1) Take a flat pan, and once it is hot, take one cup full of dosa batter and pour it in the center of the pan, and spread it in circular motion forming a thin dosa.
2) Spread oil around the dosa and allow it to cook/roast well.
3) On this, spread a little (About 1/2 tblspn) of red chutney and place one tble spn full of potato masala in the center of the dosa.
4)Take a spatula and try to lifit the dosa starting from the edges.
5) Close the dosa on the masala and put it on the serving plate.
6) Top it up with some butter. and serve with coconut chutney and sambar.

Cheers!
Madhavi