Besan Dosa

A quick & tasty dosa to enjoy as breakfast or at teatime.

Ingredients

2 cups besan (chickpea flour)
1/2 cup rice flour
1 red onion (minced)
2-3 green chillies (finely chopped)
1 medium sized potato ( peeled & grated)
1-2 carrots (peeled & grated)
a handful of curry leaves
a bunch of cilantro finely chopped.
salt to taste
water for the batter
oil for preparing dosa

Method

Sieve together besan & rice flour into a bowl. Add water a little at a time to make a semi thick batter.
Add salt, green chillies, cilantro, curry leaves & the rest of the ingredients. Mix well & add more water if required.

Heat a tawa & pour a ladle full of batter on it. Spread it a little with the back of the ladle. Smear with some oil & cook for 2-3 mins on one side. Flip & cook the other side till slightly crisp & light golden.

Remove from heat & serve hot with chutney or ketchup.

Rawa-Masala Dosa

Ingredients
For the batter

1/2 cup rawa (sooji)
1/2 cup rice flour
1/4 cup maida (all purpose flour)
1" piece ginger (finely chopped)
2 green chillies finely chopped
1 tsp jeera (cumin seeds)
1 onion finely chopped
a small bunch of coriander leaves (chopped)
a handful of curry leaves
3 cups of water

For the masala
1 big potato (boiled, peeled & mashed)
2 cloves of garlic (minced)
1 onion finely chopped
2-3 green chillies chopped
1 tsp mustard seeds
a bunch of finely chopped coriander leaves
a handful of curry leaves

Method
Mix together rawa, rice flour, maida & salt. Add half the water to form a batter without lumps.
Add green chillies, jeera, onion, curry leaves & coriander leaves & mix well.
Add the rest of the water & set aside for half an hour.

To prepare potato masala
Heat 1 tsp oil in a pan. Add mustard seeds & wait till it splutters. Add the green chillies & curry leaves.
Add the minced garlic & fry for a min. Add the chopped onion & fry till it turns pink.
Add mashed potato & sprinkle some water. Add salt to taste & mix.
Garnish with finely chopped coriander leaves.

To prepare the dosa
Heat a non-stick griddle. Mix the batter well.
(Mix the batter regularly to avoid the ingredients from settling down on the bottom)
Pour one big ladle full of batter on the griddle. Tilt the griddle to spread the batter. Smear with oil or ghee.
When one side is cooked, carefully turn over to cook the other side. Cook till crisp.
Place one spoonful of potato masala in the middle of the dosa.
Fold & serve hot with chutney.

Spicy Masala Dosa

Preparation

Masala paste

1 red onion

3-4 dry red chillies

Coarsely grind the onion & red chillies in a mixer. Set aside.

Potato filling

3 potatoes (boiled & peeled)

1 onion finely chopped

3 cloves of garlic

1" piece ginger

3-4 green chillies

a pinch of asafoetida(kayam/hing)

a small bunch of curry leaves

a small bunch of finely chopped cilantro

2 tsp oil

1 tsp mustard seeds

Finely mince ginger-garlic & chop green chillies. Peel & crumble boiled potatoes into bite-size pieces.

Heat oil in a pan. Add mustard seeds & wait till they splutter. Add green chillies,curry leaves,ginger & garlic & fry for 1-2mins.

Add finely chopped onion & saute till it begins to turn golden brown.

Add crumbled potatoes, sprinkle some water,salt & chopped cilantro. Mix well.

Roast for a few mins.

Prepare dosa batter as per plain dosa recipe.

Pour 1 ladleful of batter on a griddle. Spread 1 tsp masala paste on the dosa. Flip the side for a min & then flip back.

Put 1-2 tsp of potato mixture in the middle of the dosa.

When the dosa is crisp remove from griddle.

Serve hot.

Instant Uthappam

Ingredients

1/2 cup rice flour

1/2 cup sooji(rawa)

2 tbsp yoghurt(curd)

1 onion

2-3 green chillies

a small bunch of corinader leaves

salt to taste

water as required

Method

Mix together rice flour & sooji. Add required water to make a batter that is not too thin/thick.

Add 2 tbsp yoghurt & set aside for 10-15 mins.

Finely chop onion,green chillies & coriander leaves & add to the batter.

Pour immediately in a round shape on a greased griddle.Pour 1/2 tsp oil. When one side turns brown,flip to the other side.When both sides turn brown, remove from gridlle.

Serve hot with coconut chutney.

Gothambu Dosa ( Wheat Dosa )

Nutritional Value: Wheat is a good source of carbohydrates, proteins & iron.
1 cup of wheat flour contains 45.5% carbohydrates, 52.5% protein & 37.5% iron.

Ingredients

1 cup wheat flour

1/2 cup rice flour

1 tsp jeera (cumin seeds)

1/2 tsp red chilli powder

1/2 tsp asafoetida (kayam/hing)

salt to taste

water as required

Method

Dry roast cumin seeds & set aside.

In a bowl, mix the wheat & rice flour together. Add water & mix well to bring it to the consistency of regular dosa batter.

Add the roasted cumin seeds,chilli powder, hing & salt to taste & mix well.

Preparation

Heat a griddle. Pour ladle full of batter. Spread with back of ladle very carefully(might be a little difficuilt to spread)

Grease with a tsp of oil. When one side is brown & crisp,flip to the other side & cook for a few mins.

Remove from griddle &

Serve hot with sambhar.

Onion - Rawa Dosa

Ingredients

1/2 cup roasted rawa (Semolina)

1/2 cup rice flour

1 red onion finely chopped

3-4 green chillies finely chopped

a small of coriander leaves finely chopped

salt to taste

Method

Mix rawa & rice flour in a bowl. Add required water to form a very thin batter.

Add chopped onion,green chillies & coriander leaves.

Add salt to taste & mix well.

FREQUENT STIRRING OF BATTER MAY BE REQUIRED TO PREVENT INGREDIENTS FROM SETTLING DOWN AT THE BOTTOM OF THE BOWL.

Preparation

Heat griddle.

Pour a ladle full of batter. Tilt the griddle to help the batter flow around the griddle & form a thin pancake.

Pour 1/2 tsp of oil. Cook on medium flame till crisp on one side & flip over. When both sides are crisp & golden brown, remove from griddle.

Serve hot with chutney.

Moringa Ela Ada Dosa ( Rice & Mixed Lentil Dosa with Moringa leaves )

Nutritional Value: Lentils/Dal are high in protein and fiber.Dal is fat free and nature has designed it to absorb various combinations of seasonings and spices. There are innumerable variations of the simple seasoning and one can create their own individual taste.

Ingredients

1 cup rice

3/4 cup mix of lentils (whole moong/green dal, masoor/orange dal, urad dal) dal, rajma, white channa/chickpeas)

4-5 dry red chillies

4-5 curry leaves

1/2 tsp asafoetida (kayam/hing)

1/4 cup grated coconut

salt to taste

1 Moringa (drumstick) leaves - cleaned and stems removed

Method

Soak rice & mixed dals separately for 4-5 hrs.

Grind rice first & then grind dal together to a slightly coarse paste. Add grated coconut,red chilli & curry leaves & grind coarsely.

Pour the thick batter into a bowl & add required water to make to a pouring consistency.

Add asafoetida & salt to taste.

This batter can be used immediately without fermenting.

Add the Moringa leaves just before preparing the Dosa.

Preparation

Heat a griddle. Pour a ladle full of batter & spread with the back of ladle.

Pour 1/2 tsp of oil. Cook on medium heat till crisp on on side.

Flip to other side & cook for 2-3 mins.

Remove from griddle with a spatula &

Serve hot with onion chutney/sambhar.

Masala Dosa

Ingredients

For masala

3-4 big potatoes(bolied & peeled)

2-3 cloves of garlic(chopped)

3-4 green chillies (chopped)

1 onion finely chopped

1 tsp mustard seeds

4-5 curry leaves

a small bunch of finely chopped coriander leaves

1/2 tsp turmeric powder

1 tsp oil

Method

Heat 1 tsp oil in a pan. Add 1 tsp mustard seeds & wait till it crackles. Add chopped green chillies & curry leaves & fry for a min.

Add chopped garlic & saute till it turns light brown. Add chopped onions & saute.

Crumble boiled & peeled potatoes into bite sized pieces. Add the potato pieces to the masala mixture. Sprinkle some water, add turmeric powder & salt to taste & mix well.Cook for a few mins.

Garnish with finely chopped coriander leaves.

Preparation

Prepare dosa batter as in plain dosa recipe.

Heat griddle. Pour 1 ladle of dosa batter & spread. Pour 1 tsp of ghee/oil.

Take 1-2 spoonful of the potato mixture & place in the middle of the dosa. Cook on medium flame.

When dosa is crisp,fold & remove from griddle.

Serve hot.

Dosa (plain)

Ingredients

1 1/2 cup plain rice

1 1/2 cup par bolied rice

1 cup urad dal

1 tsp fenugreek seeds (uluva/methi)

Method

Wash & soak the rice with fenugreek seeds 5-6 hours.

Next morning wash & soak urad dal for 1-2 hrs.

Grind dal to a very smooth paste. The rice should be coarsely ground.

Mix the dal & rice batter together & add salt to taste.

Allow to ferment for 7-8 hrs.

Add water to make batter to a pouring consistency.

To make Dosas

Heat a griddle. Pour one ladle full of batter & spread with the back of the ladle.

Pour 1 tsp of oil/ghee. When one side turns brown,flip over & cook the other side.

Remove with a spatula with crisp & golden brown.

Serve hot with sambhar/chutney.

Aappam ( Kerala style pancake)

Ingredients

For Aappam

2 cups raw rice

1 cup cooked rice

3/4 cup grated coconut

1 tsp salt

1 tsp sugar

1/2 tsp active dry yeast

Method

Soak raw rice in water for 4-5 hrs.

Grind washed & soaked rice, grated coconut & cooked rice to form a very fine & smooth thick batter. Add sugar & salt to the batter & mix well.

Dissolve 1/2 tsp yeast in warm water & add to the batter.

Allow the batter to ferment for 7-8 hrs.

To make aappams

Heat griddle to medium heat. Lightly grease the griddle.Pour a ladleful of batter onto griddle.

Lift griddle from fire & twirl in a circular motion.

Cover the aapam with a lid & cook on medium flame till cooked well.

Cook one side only.

Serve hot with vegetable kurma/stew (see below).

For kurma

Ingredients

2 cups of chopped vegetables ( carrots,peas,french beans,potatoes)

1 finely chopped onion

2 pods chopped garlic

3-4 slit green chillies

1 tsp red chilli powder

1 tsp garam masala powder

1 finely chopped tomato

1/2 cup coconut milk

1 tsp fresh cream

2 tsp oil

1 bunch of finely chopped coriander leaves

salt to taste

Method

In a pressure cooker heat 2 tsp oil. Add finely chopped garlic, onions & green chillies & saute them till the onions r golden brown. Add red chilli powder & garam masala powder & saute.

Add the chopped vegetables & saute.

Pour 1/2 cup water,coconut milk, chopped tomatoes, coriander leaves & salt.

Cover with lid & pressure cook till u hear 2 whistles.

When the steam is released, open lid & add 1 tsp cream.

Garnish with finely chopped corinder leaves.

Serve hot.

Potato Stew

3 large potatoes

1 onion ( sliced )

3-4 green chillies (finely chopped)

1 inch piece of ginger ( grated )

1/2 cup coconut milk

a few curry leaves

a pinch of turmeric powder

1 tsp coconut oil

salt to taste

Method

Peel,wash & cut potato into bite size pieces.

In a pressure cooker, add potatoes, sliced onions, green chillies(chopped), ginger(grated), coconut milk,salt, turmeric powder & a little water.

Cook on medium heat for 3-4 whistles.

Turn off heat.

When the steam is released, open the cooker & mash everything together so tht they blend together. (do not mash completely into a paste)

Add coconut oil & curry leaves.

Serve hot with aapam.