OKRA DOSA (VENDAIKKAI, BHINDI)

Bhindi masala, Okra Curry, Stuffed Okra, Sambar ...... etc are all regular dishes we make using Okra. This Okra Dosa is little different from the above list.  If you are okra lover then sure its for you and you should definitely give it a try.   I make this very often and we all love this a lot.   The sliced okra which we add to the batter is well roasted when making dosas, it gives a nice texture and you feel the crunchiness in every bite. You can have this with  Idli spice powder, Coconut chutney, Onion chutney. It still tastes great on its own, to enjoy the full flavor  I prefer to eat them without any condiments. 

 Please read my note before trying this...Happy eating :)


Ingredients :


Idli rice - 1 cup
Raw rice - 1 cup
Okra - 5 or 6
Green chilli - 8 (adjust according to spice level)
Asafoetida - 1/4 tsp
Curry leaves - few chopped
Coriander leaves - few chopped finely
Okra - 7 or 8 sliced very finely for the batter
Mustard - 1 1/4 tsp
Salt
Water- To adjust the consistency of the batter.







Method :


1. Soak the rice for few hours, and now grind the rice, 5 or 6 okra's, green chilli, asafoetida, salt to fine batter.
2.Dilute the batter thin like rawa dosa batter.
3. Season with mustard and curry leaves. Add the coriander leaves.
4. Add sliced okra's to the batter.
5. Now heat the Skillet, Pour a ladle full of batter starting from the edge of the skillet.
6. The middle part is filled by it own as the batter is thin and runny.
7. Fill the unfilled part by slightly pouring the batter.
8. Add 1/4 tsp of oil around once it is roasted, just flip it over and make it crispy.


Happy eating :)









Note :


1. Grind the batter at least 2 hrs before, to get very crispy dosa.
2.You can grind the batter in the evening,  keep  it in the fridge and can be used for morning breakfast.
3. Add the sliced okra only when you are ready to make Dosas. If you add it before it makes the batter slimy and its difficult to make dosa.
4. Reserve half batter separately before adding okra , because you cannot keep the leftover batter after adding the sliced okra, as I said it will make the batter slimy.
5. Since we are adding the okra while grinding the batter, it gives nice volume to the batter and you can make at least 20 to 25 dosa for the measurement I have given.
6.Add water to the batter whenever you need to thin it.





Tips :


One more tip for this okra is while grinding the urad dhal for making Idli's , if the quality of urad dhal is not good it does not foam right , Just add 1 chopped okra, it gives nice foam and your Idli comes out very soft too.

Read more...

ATUKULU (POHA) DOSA OR APPAM WITH VADA KURMA / VADA CURRY

Atukulu dosa or Aapam is Sponge dosa is the way we call from the childhood. Yah its really very spongy simply melts in your mouth. You can call either way, Dosa or Appam. You can make it thin or thick as you wish. This is wonderful breakfast or dinner menu. And any spicy chutney, coconut chutney everything goes very well with this. I often do Vada Curry with this Dosa . Vada Curry is very popular dish in Tamil Nadu. You will find this in almost all the hotel which is served with Idiyappam, Set dosas.. It extremely tastes wonderful and its best accompaniment for Idli, Dosa, Aappam, Idiyappam(string hoppers)and Set dosa. The history of this vada curry is they say that they started making this from the leftover vadas. Now it has become popular menu all over Tamil Nadu. If you never tried making this vada curry before, I suggest to try atleast once. I bet you will make it again and again.


Atukulu Dosa(Poha Dosa or Aappam)


Ingredients :


Raw rice - 1 1/2 cup
Idli rice - 1 1/2 cup
Atukul(Poha) - 1 cup
Urad dhal - 1/2 cup
Curd - 1/4 cup ( optional)
Salt







Method :


1. Soak rice and poha together and urad dhal seperately for few hours.
2. Grind the urad dhal first as you do for idli. And then grind the rice and atukul to fine batter.
3. While grinding itself add the curd.
4. Now add the salt and mix dhal and rice batter very well.
5. Ferment it over night.
6.In the morning or when ever you want, Just heat the skillet, pour laddle full of batter as thick or thin as you prefer add 1/4 tsp of oil and close with the lid.
7. Once it is cooked in the bottom and you will notice the color change in the top as it is cooked.
8. Do not flip it, as it is not need for this. Just serve with your favorite accompaniment.









Some variations with same batter :


1. You can make even idli , comes out so soft and fluffy.
2. You can make paniyaram by adding chopped onion, season with mustard, coriander leaves, green chilli paste, curry leaves.
3. Even you can make dosas after adding all the onion, seasoning and leaves. But this has to be flipped and roasted tastes awesome.


VADA KURMA


Ingredients :


Making vada :


Urad dhal - 1/4 cup
Channa dhal - 1/4 cup
Moong dhal - 1/4 cup
Salt and Oil


Method :


1. Soak three dhals for few hours and grind it like vada batter , that is slightly coarse.
2. Now heat oil in the wok or kadai. Drop the batter to small balls. And deep fry till slightly golden brown.
3. While we do this... we have to make kurma in which we are going to add these vadas.


FOR GRAVY :


Ingredients :


Coconut - 1/4 cup
Poppy seeds - 1/2 tbsp
Red chilli - 5
Saunf - 1/4 tsp
Clove - 1
Cardamom - 1
Garlic - 3 pod
Roasted gram dhal - 1/2 tbsp
Coriander seeds - 1/4 tbsp
Onion - 1 sliced
Tomato - 1 cubed
Salt and oil
Curry leaves and coriander leaves.









Method :


1. Grind the first nine ingredients to coarse paste as we do for kurma.
2.Heat oil in the kadai, saute the onion to slight brown color.
3. Now add the curry leaves and tomato. Saute till the tomato is mushy.
4. Now add the ground paste and add water 3 times. Cook till raw aroma disappears.
5.Now the gravy starts to thicken. Add the vadas that you made and garnish with coriander leaves.


Yummy VADA KURMA  is now ready to serve !!!!!!!!!!







Note:


1. If you make big vada just make to small pieces and add to the curry.
2. I love to have small balls in the curry.
3. This tastes wonderful even the next day.
4. If you feel you have more vada batter you can add the chopped onions, saunf, asafoetida, coriander leaves, red chilli powder and make vadas and enjoy as a snack as well. Now it is two in one dish. Enjoy making :)

HEALTHY VERSION OF VADA CURRY 

Here are some of my casual shots for Vada curry which I made ...

 

For the vada curry the gravy part is little different from the vada kurma.  You can grind the batter for the vada same as the above and instead of deep frying , make them into small balls and steam them for 15 minutes or use the fried version itself and make curry as follows....

Making vada :


Urad dhal - 1/4 cup
Channa dhal - 1/4 cup
Moong dhal - 1/4 cup
Salt and Oil


Method :


1. Soak three dhals for few hours and grind it like vada batter , that is slightly coarse.
2. Now heat oil in the wok or kadai. Drop the batter to small balls. And deep fry till slightly golden brown.
3. While we do this... we have to make kurma in which we are going to add these vadas.

Here is another version using TOOR DHAL...

STEAMED VADAS USING TOOR DHAL

Ingredients:

Toor dhal- 1/2 cup

Urad dhal- 1/8 cup

Cummin seeds - 1/2 tsp

Pepper - few

Green chilli - 1/2

Red chilli -1

Coconut - 1/2 tbsp

Asafoetida - 1/4 tsp

Method:

1. Soak the dhal in water for 1 hr then coarsely grind with other ingredients and ferment overnight(Fermenting is absolutely optional).

2.Make small balls and steam it for 15 minutes.

4. Once steamed make to proper balls and add it to the curry.

OR FOR THE HEALTHIER VERSION

1. Make small balls and steam it for 15 minutes.  Make proper balls before they cool.



Note :

1. My version is using all the above dhals, you can also use Channa dhal alone with some salt and red chillies and steam or deep fry them for the curry. Either way it tastes delicious.

FOR THE CURRY :

Onion - 1 finely chopped
Tomato - 1 big and 1 small chopped finely
Ginger paste - 1/2 tsp 
Garlic paste - 1/2 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp or as needed
Green chilli - 1 sliced
Cinnamon - 1 small stick (1/2 inch)
Cloves - 2 to 3 
Kaal paasi - few (optional)
Saunf - 1/2 tsp
Bay leaf - 1
Curry leaves - few
Mint leaves few chopped
Coriander for garnishing 
Oil - 1 tbsp
 Salt as needed.

  

Method :

1. Prepare the vadas either by deep frying or steaming and keep it ready.
2. Heat oil in the pan, add the whole spices followed by the ginger and garlic paste, saute till raw aroma disappers.
3. Add onion and curry leaves, saute till they are light brown in color followed by the tomato.
4. Now add the green chilli, coriander powder ,chilli powder and mint leaves.
5. Saute until oil seperates.  Now add 1 1/2 cups of water let it come to nice boil.
6. Now add the fried or steamed vadas and let it cook until half of the water is evaporated, you can also break the vadas roughly to make the gravy little thick.
7.  Check for the salt and switch of the flame.  Garnish with freshly chopped coriander.

Serve hot with Idli, Dosa, Aapam ... its very yummy and I am sure you will eat extra dosa or appam with this delicious sidedish.

Note :

1. Both for vada curry and vada kurma you can use any leftover masala vada.
2. You can use any vadas and make kurma or curry.

Read more...

PULUSU DOSA OR ADAI ( TAMARIND DOSA, ADAI)

Let me first give an entry to my snow guest in the blog before we go for the recipe. Presidents day was totally fun for me and my kid. We had wonderful play in the snow.


Snow : Hi friends, Glad to meet you!!!!!!!!!!!!





Ok coming to the recipe this is pulusu adai which is basically spicy, mild sweet and tangy(tamarind). You can call this as tamarind adai or dosa too. Traditionally we do 4 items with same combination of ingredients adai, dosa, upma and vadai. Everything tastes so yummy and I am sure it tickles your tongue because of spicy, sweet and tangy taste. Today I will post both adai and dosa. Soon will post the vadai and upma recipes. Read my note if your interested in the variation.

Ingredients :


Idli rice - 1 cup
Raw rice - 1 handful
Urad dhal - 1 tbsp
Tamarind pulp - 1 tbsp( adjust according to your tanginess)
Jaggery - 1/2 tbsp( again adjust to your sweetness)
Bengal gram dhal - 1/2 handful soaked in water
Coconut - 1/2 cup
Cummin seeds - 2 tsp
Curry leaves few
Red chillies - 7
Asafoetida - 1/2 tsp
Onion - 1 very finely chopped
Coriander leaves - 1/4 bunch finely chopped
Mustard - 1 tsp for seasoning
Oil and Salt







Method :


1.Soak the rice for few hours in warm water. This is very important the water should be warm not so hot or cold. If you touch you should feel the hot.
2.Grind it with cummin, asafoetida, red chillies, coconut, tamarind and Jaggery to fine batter.
3.Let the batter be thick itself. Let the batter rest for couple of hours.
4.Now to this batter add all other ingredients chopped onion, bengal gram dhal, coriander and add the mustard seasoning. Check for salt and if you want to loosen the batter use hot water.
5. Now heat the skillet and pour ladle full of batter to make small circles to make adais and close with the lid.
6. Now open and add tsp of oil, when one side is done flip over to the other side. Need not close with lid again. Its enough to close the lid in one side.
7. This take some time to cook and roast so please be patient and keep the gas in the medium flame.
8. Now serve hot with butter. As this has all the taste in it you need not have side dish.. but if you wish you can have podi which I made for tomato dosa. Please click here to find the podi recipe. For kids you can serve with honey.





For dosa :


You can use the same batter but make it thin by adding hot water. The consistency should be like rawa dosa and make it exactly how we make rawa dosa. Like pouring the ladle full of batter starting from the edge of the skillet.. but close the lid while it is cooking in one side and then flip it over to cook other side now you need not close with the lid cook until it is crispy.







Vadai :


For making vadais, make this batter very thick. No need of onion and bengal gram dhal. Just make small balls and apply some oil in the plantain leaf. Flatten the ball like how we do bobattu or poli and deep fry in the hot oil. If you cannot make the batter very thick just pour the batter in the clean kitchen muslin cloth and let it be for some time so that water will be absorbed. Then you can take small balls and execute same procedure. Just be careful while taking from the leaf its bit tricky as it is not very stiff as poli. Anyway I will try to post this soon.







Note:


1. For variation , you can add the white part of the water melon 1 cup while grinding the batter. You cannot make vadais by making water melon rind.
2. Even you can add the yellow pumpkin 1/2 cup while grinding the batter. Just omit the coconut and grind only the pumpkin while making vadais.
3. Adjust the tamarind, jaggery and chilli according to your taste.
4. It is good to grind the batter at least one hour before you make it.
5. If the tamarind pulp is watery add it while grinding instead of water.

Read more...

FLAVORS FOR IDLI

I know most of us may or may not have idli leftover because our hunger varies everyday right !!!!. Offcourse you can make this with your fresh Idlies too. These are some sample of flavors you can give for your remaining or fresh idlies. I bet you all like the flavors that I post today.. all these are our favorite ones. I cannot say which is better or best because everything is so tasty. Hope you all will enjoy my virtual idli bonanza.............he he we enjoyed eating these all in one shot.....

Let me first tell the flavors and the measurement which I am posting is for 2 idlies

1. Tomato flavor Idli

2. Coriander Idli

3. Masala Idli

4. Idli upma with onions

5. Seeyali

6. Cummin pepper Idli

7. Lemon Idli

Ingredients for Tomato flavor idli :

Idli - 2 chopped to cubes

Tomato - 1/4 chopped finely

Onion - 1/4 finely chopped

Coconut - 1/2 tbsp

Saunf - 1/2 tsp

Red chilli - 1

Garlic - 1/2 pod

Mustard and urad dhal for seasoning

Coriander and curry leaves few

Salt and oil

Method :

1. Grind the coconut, saunf, red chilli and garlic to fine powder or paste.

2. Heat oil in the pan add the mustard and urad dhal.

3. Add the onion then followed by tomato till its mushy.

4. Add the curry leaves and the ground powder or paste.

5. Add the idli and saute well so that everything is blended well and slightly roasted.

6. Garnish with Coriander leaves.

Ingredients for Coriander Idli :

Idli - 2 chopped to cubes

Coriander leaves - 10 sprigs

Coconut -1/4 tbsp

Garlic - 1/2 flake

Red chilli - 1

Roasted gram dhal - 1/4 tbsp

Cummin seeds - 1/4 tsp

Onion - 1/4 chopped length wise

Urad dhal and mustard for seasoning

Salt and oil.

Method :

1. Grind the coriander leaves, coconut, roasted gram dhal, red chilli, garlic to fine paste.

2. Heat oil in the pan, add the mustard and dhal.

3. Then add the onion saute, now add the coriander paste.

4. Once the raw aroma disappears add the idli and give a nice toss by adding salt....

Ingredients for Masala Idli :

Idli - 2 chopped to cubes

Onion - 1/4 chopped finely

Tomato - 1 tbsp chopped finely

Mixed veggies - 2 tbsp( carrot, beans and peas)

Spices - 1 each( clove, cardamom, cinnamon small)

Mint - few leaves

Garam masala - 1/4 tsp

Chilli powder - as required

Tomato ketchup - little

Coriander for garnishing

Salt and oil

Method :

1. Heat oil in the pan, add the whole spices.

2. Add the onion, followed by tomato.

3. Then add the veggies saute well and add the powders and mint leaf.

4. Now add the idli give it a nice toss by adding the tomato ketchup.

5. Check for salt and garnish with coriander leaves.

Ingredints for Idli upma with onions :

Idli - 2 crumbled

Onions - 1/4 chopped finely

Green chilli , red chilli and curd chilli - 1 each broken to 2 pieces

Mustard -1/2 tsp

Urad dhal and Bengal gram dhal - 1/2 tsp each

Curry leaves - few

Method :

1. Heat oil in the pan, add the mustard and dhals.

2. Now add the chilli followed by onion and curry leaves.

3. Add the idli and mix well.

Ingredients for Seeyali :

Idli - 2 chopped to cubes

Coconut - 1/2 tbsp

Coriander seeds - 1/4 tsp

Cummin seeds - 1/4 tsp

Red chillies - 1

Roasted gram dhal - 1/4 tsp

Asafoetida - little

Turmeric

Onions - 1/4 chopped finely

Curry leaves and coriander leaves

Mustard and urad dhal - 1/4 tsp each

Salt and oil.

Method :

1. Powder coconut, coriander seeds, cummin seeds, red chilli, roasted gram dhal and asafoetida.

2. Now heat oil in the pan, splutter mustard and add urad dhal.

3. Add the onion followed by curry leaves.

4. Add the turmeric and powdered mixture. Saute for a minute and add the cubed idlies.

5. Saute well garnish with coriander leaves and serve hot.

Ingredients for Cummin and pepper Idli :

Idli -2 crumbled

Curd chilli - 2 roasted in the oil and crushed

Cummin - 1/2 tsp

Pepper - 1/4 tsp

Curry leaves

Oil and salt

Method :

1. Heat oil in the pan add the cummin once it is spluttered add the curry leaves.

2. Add the other ingredients and idli toss well and serve hot.

Ingredients for Lemon Idli :

Idli - 2 cubed

Lemon juice - 1/2 tbsp or as required

Ginger + Green chilli paste - 1 tsp

Asafoetida - few

Turmeric - few

Curry leaves and coriander leaves - few

Mustard seeds- 1/4 tsp

Urad dhal and Bengal gram dhal - 1/2 tsp

Method :

1. Heat oil in the pan and the mustard, urad dhal.

2. Add the ginger and green chilli paste.

3. Add the turmeric powder and asafoetida, curry leaves.

4. Add the chopped idli and lemon juice, salt.

5. Mix everything and so that everything is well blended.

6. Garnish with chopped coriander leaves.

Note:

1. Remember idli have salt too so take care while adding salt.

2. You can make all these with small idlies too.... Make small idlies using the mould and follow the same procedure. Its so interesting and everyone loves it. Since I dont have right now I made cubes.

3. Curd chilli that we are using has salt too so add salt accordingly.

4. If your making the masala , coriander or tomato idlies you can serve with raita tastes so yumm.

Hope you all enjoyed my visual treat....Happy eating.

Read more...

POTATO SPICY SAGU WITH RICE ROTI

Long back I posted spicy dhal which I used a spice paste for making it. As I told the same spice paste is used in three different dishes which I make. This is second one potato spicy sagu which is spicy and very well goes with Rice Roti, Poori and Chapathi too. This is so yummy that you surely love it. Usually we make three kinds of side dish for this Rice Roti which is perfect combo..

1. Urad dhal chutney
2. Gravy made out of Mochia(Avarekallu)Pithigipappu pulusu or Peas which is so tasty
3. Potato spicy sagu

Will post the second one soon. Today I am posting the potato spicy sagu. Here goes the recipe.... Please have a look at the spice paste in this SPICY DHAL




Ingredients for Potato Sagu :

Potatoes - medium size 4 boiled and mashed
Turmeric - 1 tsp
Mustard - 1 tsp
Curry leaves few Spice paste made out of given measurement Salt Oil




Method :

1. Heat oil in the pan add the mustard seeds and curry leaves once spluttered.
2. Add the mashed potato and the paste add some water.
3. Add salt and let it boil for some time.
4. Serve hot with roti. Fat free side dish is ready to serve.


Ingredients for Rice Roti :

Rice flour - 1 cup
All purpose flour - 1 handful(optional)
Water - 1 1/4 cup
Salt - little
Ghee - 1 tsp
All purpose flour extra for dusting while rolling




Method:

1.Heat the water in a kadai or heavy bottom vessel adding some salt to it.
2.When it boils, simmer the flame add the rice flour and mix quickly. Close and keep aside for 5 minutes.
3.Then knead it to a smooth dough by adding little warm water(if needed) by applying oil in your hands.
4.Now make small balls with the dough equally it can be to the 3/4th size of normal chappathi balls now press it using the chappathi maker using the greased plastic sheets by keeping the ball in the middle. If u do not have the maker just roll using usual chapathi dusted with all purpose flour.
5. Put them in hot skillet roast both sides add 1/2 tsp of oil.




Note :

If your making for kids you can add ghee while roasting.
Serve with any three of the side dish you made.
Serve this roti hot hot otherwise it becomes soggy and chewy.

Read more...

SPICY RICE DOSA (Ver - II)

This is another version of Leftover rice dosa which we make. This is so tasty comes crispy and spicy too. We can also make this more healthier by adding chopped coriander or Drumstick leaves. Here goes the recipe

Ingredients :

Raw rice - 3/4 cup
Boiled rice - 3/4 cup
Cooked rice - 1 cup
Red chillies - 5
Asafoetida - 1 tsp
Cummin seeds - 2 tsp
Curry leaves few
Chopped coriander of Dumstick leaves - 1 cup
Mustard for seasoning
Oil
Salt as required



Method :

1. Soak rice for few hours and grind with all other ingredients that is cooked rice, chilli and cummin, asafoetida with salt to fine batter. Grind in thick consistency.
2.Let it ferment overnight.. When your preparing dosa dilute with water.
3. The consistency should be like rawa dosa consistency that is so loose.
4.Then season with mustard and curry leaves, add the chopped coriander or drumstick leaves.
5. Heat the skillet and pour a ladle full of batter starting the edges in circular way.
6. Since the batter is loose it automatically fills the middle part , unfilled part just fill it with ladle.
7. Add 1 tsp oil and when it turns slight brown in the edges flip it over and make crisp on other side too. Serve it with onion pickle, coriander pickle or even coconut chutney.



Note :

1. This can be made without fermenting too. But gives different taste.

You can find other Leftover rice dishes for Break fast or Tiffin here

Rice dosa (ver -I)
Onion Idli

Read more...

TOOR DHAL IDLI, DOSA AND UPMA

You can do 3 dishes with one batter. This saves you time and for 3 days you need not get confused with what to do for dinner in your busy schedule. This tastes absolutely great with spicy chutney, coconut chutney and  even sambar too. A Variation from normal idli but with lots of protein. Here are those 3 dishes you can make with single batter. 

TOOR DHAL

Ingredients :

Idli rice - 3 cups
Toor dhal - 1 1/2 cups

Urad dhal -  1 cup 

Method :

1. Soak the urad dhal separately and rice,toor dhal together for 3 hrs at least.
2. Grind the urad dhal separately to fine batter.

3. Then grind the rice and dhal not too fine slightly coarse. Mix urad dhal with this mixture add salt and mix well.
4. Ferment this overnight.

5. You can make idlis with this by pouring in the idli moulds and steam for 10 to 12 minutes. 
6. Serve with hot garlic chutney, sambar or tomato chutney.

7. For dosas you can use the same batter and pour ladle full over the hot iron skillet like normal dosas. Add tsp of oil and flip towards other side. Roast until crisp. Add tsp of ghee at the end if you are not bothering about diet. Serve with chutney. 



Note :


1. If you think the Urad dhal is not fresh or foamy while grinding.  Add 1/4 tsp of baking soda to the batter before keeping idli.




For Making Upma

Ingredients :

Batter - 2 cups
Red chillies - 4

Cummin seeds - 2 tsp
Asafoetida - 1 tsp
Curry leaves - few
Red chillies - 2 (for seasoning)

Onion - 1 chopped fine
Mustard, urad dhal - 1 tsp for seasoning Salt oil as required

Method :

1. Powder the red chillies,cumin and asafoetida very fine add to the batter let it rest for 1/2 hr.

2. Make idlies out of this batter and cool it.
3. Once cooled crumble it using your hand.
4. Now heat oil in the frying pan add the mustard, urad dhal, red chillies and curry leaves one by one.

5. Saute onion till light brown. 5. Add the crumbled idli podi add to this and slight roast it for few seconds.

6. Serve hot with raw onions.



Note :

1. Idli batter has to be fermented will to get soft idlies.
2. Depends on the quality of urad dhal you can get the fluffy idlies otherwise add pinch of soda while making idlies..myself I will not use it.
3. For dosas and upma need not add soda.
4. while making upma you can add any greens of your choice like amaranth, spring onion(green part),drumstick leaves. I have added spring onion.
5. Add the greens in the batter itself and make idlies.

GREEN CHILLI CHUTNEY
 
Ingredients :

Green chillies - 10
Garlic pods - 5 to 6  normal size
Tamarind extract - 1 1/2 tbsp

Salt as needed
Curry leaves
Mustard - 2 tsp
Sesame oil (Nallennai) - 4 tbsp


Method :

1. Grind green chillies. Add garlic , tamarind and salt grind to fine paste.

2. Check for sourness and add little more if u need it.
3. Season it with mustard and curry leaves with more oil.


Another perfect match for this idli is garlic chutney which I have posted earlier. This is great combo with this idli compared to green chilli chutney. Green chilli chutney suits for out normal dosa and idli. Clicl here to view the Garlic chutney.

Read more...

RICE DOSA (VER - I) AND BEETS CHUTNEY

I know many of us have left over rice everyday or at least 4 days a week instead of throwing it just use for making these type of dosas, are the idli which I posted earlier really they taste so yummy. Today I am posting Annam dosa (Rice dosa) which will be so tasty with any spicy chutnies since this dosa has no spices, it suits with sambar, gravies(kurma), chutneys. Today I am posting 2 variation in this dosa another one I will post later. Coming to the Beets chutney so healthy tastes yummy too.. Try it out and let me know.

Ingredients :

Idli rice - 1/2 cup

Raw rice - 1/2 cup

Left over rice - 1 cup

Urad dhal - 3 tbsp

Fenugreek seed - 1 tsp

Salt as required

Method :

1. Soak the rice, dhal and fenu greek for few hours and grind along with leftover rice to smooth batter.

2. Ferment it overnight . The consistency should be slightly looser than normal dosa batter.

3. Heat the skillet. Add the ladle full of batter and add tsp of oil all around and close with lide.

4. Once the upper part is cooked and down part gets crispy remove from the skillet and serve with any favourite chutnies.

5. Even you can flip it over and make crispy dosas too.

6. Dosas can be made thinner and crispier too. Do according to your wish.

ANOTHER VERSION

Ingredients :

Chopped onion - 1 cup

Finely chopped deseeded chillies - 2 or even you can grind

Coriander leaves - few chopped

Mustard seasoning - 2 tsp

Curry leaves - chopped finely

Method :

1. Mix everything with the batter and make crispy dosas.

BEETS CHUTNEY :

Beets chopped - 1 cup

Green chilli - 3 or according to spice level

Tamarind pulp - 1 tbsp

Garlic - 1 pod

Urad dhal and mustard - 1 tsp

Curry leaves few

Salt and oil for seasoning

Method :

1. Heat oil in a frying pan and add all the ingredients(beets,green chilli and garlic) saute until they change slight brown color.

2. Grind to fine paste adding salt and tamarind.

3. Season with mustard, urad dhal and curry leaves. Add the ground paste and cook for few seconds and transfer to the serving bowl.

Note :

1. For idli or these types of dosas make this chutney little spicy.

2. Beets can be substituted by carrot too. But add red chilli for carrot chutney.

3. Add onion while frying beets for another variation.

Read more...