Showing posts with label Dosa. Show all posts
Showing posts with label Dosa. Show all posts
Showing posts with label Dosa. Show all posts
Showing posts with label Dosa. Show all posts

Soft & Spongy Dosa With Urad Dal Flour#SundayFunday

I wanted to make dosa for breakfast so the previous day I washed the rice, kept it for soaking. Took out the box of urad dal, there was only 1/4 cup of lentils in it. Since I had already soaked the rice, I used urad dal flour which is always ground at home. Voila .... a new recipe came in to being. The dosa's were so soft, spongy and had a natural sweet taste. The color of the dosa were not white like when you grind lentils, it has a light brown color, see pics. Let's see how I made these dosa's!
Ingredients
3 Cups Sona Masuri Rice
1 Cup Urad Dal Flour
½ Cup Poha powder
½ Cup Idli Rawa
1 Teaspoon Fenugreek seeds
½ Teaspoon Heaped Sea Salt
A Pinch Of Baking Soda

Method
Wash and soak the rice with methi seeds for two hours. After two hours drain the water and grind it to fine paste. Then in the same blender as you are grinding the rice little by little add the flour of the urad, poha and blend till it bubbles. Like wise grind all the flour and rice.
Pour this batter in a large vessel/pot add the salt and baking soda mix very well with you hand. Keep this to ferment overnight. This batter will not rise like the normal dosa batter. You will see large bubble and will be slightly risen. In the morning add the idli rawa and give it a very good mix. Keep this aside for minimum 2 hours. After 2 hours heat a non stick pan /dosa pan on medium low flame.
Brush a non stick with oil, pour a ladle full of batter into the center of the pan and spread it by rotating the pan. Do not use the spoon to spread the batter. Place a lid and keep the flame high for a minute. Then reduce the flame to low and let it cook till done and the bottom is light brown. Flip it and cook it for a minute only. Take it on to a serving plate.
Enjoy with Potato Sabzi and Red Coconut Chutney
Labels: Dosa, Gluten free, Vegan, Pancake, South Indian, Sunday Funday, Breakfast, Healthy
For Sunday Funday we sharing Hot Breakfast Recipes.

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Dosa Egg Sandwich#SundayFunday

Dosa Egg Sandwich is a popular street food where the traditional dosa is sandwiched with egg and spices. Egg Dosa is very simple, it comes together in just few minutes and makes for a great breakfast or snack. It is gluten-free and high in protein too. You will see many versions of this dish but the one I am sharing with you today is a twist to a regular dosa.
This dish can be served for breakfast or an evening snack along with chutney or sauce on the side.

Makes 2 Dosa Egg Sandwich
Ingredients

1 Cup Dosa Batter
Oil -as required
2 Large Eggs
1 Medium Onion - finely chopped
1 Green Chilly - finely chopped
1 Tablespoon Chopped Coriander Leaves
¼ Teaspoon Turmeric Powder
Black Pepper Powder as required
Salt to taste

Method
Beat the eggs with turmeric powder and salt, then add the green chilly and onion, give it a good mix and keep aside.
Heat a cast iron dosa tawa or a non-stick griddle over high heat. Once the tawa is hot, reduce the heat to low and splash the tawa with some water. Wipe the tawa with a kitchen cloth. Add a ladle full of dosa batter to the center of the pan and spread it using the back of the ladle to make a thin dosa.
Increase the heat to medium-high. Drizzle oil on the sides and on top of the dosa. 
When done remove this on to a plate (do not make this crispy or brown at the bottom) remove when still white at the bottom.
Again splash the tawa with some water. Wipe the tawa with a kitchen cloth. Add a ladle full of dosa batter to the center of the pan and spread it using the back of the ladle to make a thin dosa. 
Spread half of the egg mixtuer all over the dosa. Sprinkle pepper powder
Cover it with the other dosa gently and lighty press it. Cover with a lid and let the cook till the egg is done. Remove the lid.
 Once the dosa is nicely browned from the bottom, flip it using a flat spatula and cook on the other side for a minute or two.
Egg Dosa is ready. 
Cut it and serve hot with any chutney or sauce. Before making the next dosa, heat the tawa on high heat once again. Splash water, reduce the heat, and wipe the remaining water before pouring the batter. 
This is a perfect breakfast or evening snack which is satisfying and filling. 
Labels: Dosa, Egg, Breakfast, Snack, Sunday Funday, Healthy, Gluten free, South Indian, Serves Two

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Rebekah of Making Miracles and the theme is The Incredible Egg, January 2022.  

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Quinoa Dosa With Peanut Coconut Chutney

Quinoa Dosa is a healthy and tasty dosa that is very easy to prepare just like regular dosa. The batter for the Quinoa dosa is made of rice, quinoa and urad dal. Quinoa dosa is healthy and different to break the boredom of making regular dosa , you can relish it with your favorite chutney or sambar!

Ingredients
1 Cup Quinoa - I used organic quinoa
1 Cup Idly Rice
½ Cup Urad Dal
1 Teaspoon Fenugreek Seeds
Water as required for grinding
Salt to taste
Oil as required for making dosa

Method
In seperate bowls wash the quinoa
urad dal and fenugreek seeds.
idly rice,
 Wash 3 to 4 times until you see clear water. Soak it in enough water for 6 hours.
After 6 hours, drain all the water and wash it in fresh water and drain all the water. In a wet grinder add little quantity of the soaked urad dal and fenugreek seeds, rice and quinoa add little water to grind this to a fine paste. Grind the mixture into a smooth, and fluffy batter with adding little water as possible in regular intervals when needed.
When this is ground to fine paste transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 to 10 hours or overnight.
In the morning give the batter will be light and fluffy a good stir and check the consistency of the batter. If it is little thick add around ¼ cup water to make a flowing but thick spreading consistency batter, this will yield perfect crispy dosa.
Heat a dosa tawa, brush it oil and spinkle a little water and wipe is clean with a kitchen towel. Now pour a ladle of batter and spread it like regular dosa. Drizzle few drops of oil and cook dosa in medium flame. 
When dosa looks done transfer it to a plate.
Let's Prepare the Chutney to go with it!!

This Peanut Coconut Chutney goes well with any South Indian food like dosa, idli, uttappam etc.
This chutney is very tasty and easy to prepare, done with few ingredients. I' am 100% sure almost every kitchen has these ingredients ready to use.

Make One Cup
Ingredients

For Chutney
½ Cup Peanuts
¾ Cup Freshly grated coconut
2 Tablespoons Roasted Chana Dal
¼ Cup Yogurt
1 Bunch of Coriander leaves/Cilantro
1 Inch Piece of Ginger
3-4 Green Chillies
1 Tablespoon Sugar
Salt to taste
For Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
2 Dried Red chilies
Pinch Asafoetida
5-6 Curry leaves
Method
Grind together ingredients mentioned for chutney in a mixer grinder using very little water to make thick chutney. Take it out in a bowl.
For the Tadka
In a small saucepan kept on high heat, add oil and let it heat well.
Once the oil is nice and hot, reduce the heat.
Add the mustard seeds and let it splutter. Add the asafoedita, red chillies and curry leaves mix it well for a minute. Switch off the flame and pour over the prepared chutney.
Serve with quinoa dosa.
Enjoy this delicious combo!! 
Labels: Quinoa, Dosa, Peanuts, Ginger, Chutney, Healthy, Breakfast, Main course, South Indian, Crepes, Improv Cooking Challenge

September 2021 Improv Cooking Challenge
Theme is Peanut & Ginger

Asian Noodle Salad by  A Day in the Life on the Farm
Haitian Tablet Pistach by  Pandemonium Noshery 
Kung Pao Chicken  by Palatable Pastime 
Minty Tomato Peanut Chutney by  Magical Ingredients 
Quinoa Dosa With Peanut Coconut Chutney by  Sneha's Recipe  

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Kalingana Saali Polo /Watermelon Rind Dosa#Improv

Watermelon Dosa / Kalingana Saali Polo is a dosa made using watermelon rind (the white part, which is in between the red part and the outer green skin). It is a traditional dosa recipe from the Konkani cuisine of Karnataka. In Konkani language, Kalingan means Watermelon, Saali means peel and Polo means Dosa. 
I have  posted  so many Watermelon recipes earlier check below. Watermelon is everyone’s favorite summer fruit. Since it's made up of 90 percent water, it provides  refreshment during  summer. 
I always use  the white part/rind in cooking recipes. So after my Watermelon Parathaits this quick and easy Watermelon Rind Dosa. This dosa is so soft and has a very spongy texture. You won’t even come to know that it has watermelon rind added to it and you will love itThe coconut added to the batter gives  a slight sweetness to the dosa's. Serve it along with any Chutney or Sambar .

Ingredients

11/3 Cup Idli Rava
1 Cup Heaped Chopped Watermelon rind
1/4 Cup Fresh Grated Coconut
1/2 Cup Poha /Flattened Rice
Salt to taste

Olive Oil as required
Method

Wash and soak the idli rice in water just enough to the level of the rava for 2 hours.
Wash and drain the poha in water using a strainer and keep aside.

Now in a mixer grinder, grind the watermelon rind along with grated coconut to a smooth paste. Take it out in a mixing bowl. Add the soaked poha and idli rice, season with salt and make a smooth dosa batter by adding very little water.
The consistency of the batter should be a little thick.

Leave the batter to ferment for 4 -5 hours, before  making the dosas.
Now, heat a dosa pan or a cast iron tawa on a medium heat, brush it with a little oil, pour a ladle full of the dosa batter, pour a teaspoon of oil on the sides. 
Cover it with a lid and let the dosa cook in its own steam till done. 
Then flip it and cook for a minute on that side too.
Remove it on a plate and proceed to make rest of the Kalingana Saali Polo similarly with the remaining batter.

Serve the Karwar Style Kalingana Polo Recipe- Watermelon Rind Dosa along with Peanut Coconut Chutney  or Sambar for the weekend breakfast or a dinner.
You would like other Watermelon recipes
Watermelon Paratha
Watermelon Agua Fresca 
Watermelon Granita
Apple & Watermelon Crush
Sparkling Apple & Watermelon Lemonade Spritzers
Vegan & Gluten Free Watermelon Jelly


Lables : South Indian, Karnataka, Watermelon, Rind, Dosa, Healthy, Coconut, Breakfast, Dinner,  Vegan, Gluten free,Improv Cooking Challenge 
Improv Cooking Challenge; July 2020
Watermelon and Olive Oil

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Vegan & Gluten Free Tadka Dosa

Had remaining Idli batter, made idlis the first day and with the remaining batter made this Tadka Dosa for breakfast, these are so crisp and perfect.  Can have them for brunch or as a main course for a change.
It's just super yumm by itself , you  can enjoy this with any chutney or pickle. I served this with Homemade Idili / Dosa Podi ( recipe will be up soon) and  Raw Mango Moong Dal Chutney / Mamidikaya Pesarapappu Pachadi - Andhra Style  
Ingredients 
2 Cups Leftover Idli batter - for the recipe Here
1  Large Onion - finely chopped
2  Green chillies - finely chopped
3 Tablespoons Coriander leaves - finely chopped
A Sprig Curry Leaves - finely chopped
2 Tablespoon Oil
½ Teaspoon Cumin Seeds
1 Teaspoon Mustard Seeds
A Pinch of Asafoetida

Method
Heat little oil in a pan on medium high flame, add mustard, cumin seeds  when they crackle. Add finely chopped onion, green chillis and curry leaves. Saute till the onions are slightly golden color and add a pinch of asafoetida and salt to taste.  Switch off the flame, add finely chopped coriander leaves and mix well. Cool this mixture.
Add this cooled mixture along with the oil to the batter, mix it well. 
Heat a non stick pan / griddle, grease it with oil with a brush. When hot, spread a ladle full of batter on the hot tawa/ griddle  
When it look like , dry on top and the bottom is brown, brush oil on top.
 then flip to the other side once it's done on that side. Try to spread it thinly.
When done see the brown spots on top, do no brown it too much. 
Take it out on to a serving plate like wise make the more dosas with remaining batter.
Serve hot.. Enjoy or with chutneyHomemade Idili / Dosa Podi, these are so crisp and perfect. 
Other Idli / Dosa recipes 
Indo Chinese Idli Fry - Leftover Idlis
Labels : Sourdough, Dosa, Tadka, South Indian, Breakfast, Brunch, Healthy, Vegan, Gluten free, Main course, Lentils 

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