Tomato Dosa

30 05 2011

Time Required –

For Preparation – 3 hours

For cooking – 1 minute per dosa

To Serve -

4

Ingredients -

  1. Rice – 1.5 cup
  2. tomatoes – 3
  3. Coconut grates – 1/2 cup
  4. Red chillies – 5
  5. Jeera – 1 tsp
  6. Water – 2 cups
  7. Oil – 1/2 tsp per dosa
  8. Salt for taste

Preparation -

1) Soak rice in water for 2 hours

2) Drain all the water from the rice and grind it with tomatoes, coconut grates, red chillies, jeera and salt.  Use as minimum water as can while grinding.  Grind to a smooth paste

3) Add 2 cups of water to the same and mix well to have a consistent dough.

4) On a pre-heated pan, put one table-spoon of batter on the tawa and spread it as thin as possible.  Sprinkle 1/2 tsp of oil around the dosa.  Close the lid and cook the same in medium flame until the whole batter looks cooked and starts steaming from between.

Serve it hot with coconut chutney!





Uttapam

18 11 2010

Time required -

For preparation – 7-8 hours

For cooking – 15 minutes

To Serve -

4

Ingredients -

  1. Urad dal – 1 measure
  2. Rice – 1.5 measure
  3. Rice flakes thick(avalakki) – handful
  4. Water to grind
  5. Cooking oil – 1 tsp per uttapam
  6. Carrot – 1 (grated)
  7. coriander leaves – 1 bunch(finely chopped)
  8. Onions – 2 (chopped in medium size)
  9. Ginger – 2 inch piece (grated)
  10. Green chillies – 2 to 3 (finely chopped) – optional
  11. Salt to taste

Preparation -

1) Soak urad dal in water for 2 hours.  In a separate container soak rice and rice flakes for 2 hours

2) Drain the water and grind urad dal to smooth paste with only 1/2 measure of water(max)

3) Grind soaked rice+rice flakes separately to a smooth paste.  Now, add the urad dal paste and mix them well together.

4) Leave it for 5-6 hours(overnight) to ferment.  Batter is ready!

5) In a separate bowl, mix grated carrot, grated ginger, chopped onions, chillies and coriander leaves.

6) On a pre-heated pan, put one table-spoon of batter on the tawa and put a handful of the onion mixture on it.  Sprinkle a tsp of oil around the Uttapam.  Close the lid an d cook the same in medium flame until the whole batter looks cooked and starts steaming from between.

7)Reverse the uttapam to another side and cook again in medium flame for 1 minute. 

Serve it hot with butter, pickle and coconut chutney!





Onion Dosa

2 04 2010

Time Required –

Preparation – 10 to 12 hours                         To Make – 15 minutes

To Serve –

4

Ingredients –

  • Dosa rice – 3 measures
  • Urad dal – 1 measure
  • Water – 2 measure
  • Fenugreek seeds – 5 to 6
  • Cooking oil – 1/2 tsp per dosa 
  • Onion – 2 to 3 big (chopped fine)
  • Green chillies – 3 to 5 (chopped fine)
  • Ginger – 1 inch (grated)
  • coriander leaves – handful (chopped)
  • Salt to taste

Preparation –

1) Soak rice+fenugreek seeds and urad dal in separate containers for 2 hours. 

2) Grind urad dal to a smooth paste and put it into a storing bowl.  Now, grind the soaked rice to a smooth paste and put it to the same storing bowl.  Mix the contents in the storing bowl and keep it overnight or for 7 to 8 hours from fermenting. (Use minimum water while grinding)

3) After 8 hours we observe that the batter has fermented.  Add salt and 1 cup of water and mix the batter well again.  Mix chopped onion, green chillies, ginger, coriander leaves and keep aside in a different bowl.

4) Heat a pan and put 1 tbsp of batter on it.  Now put handful of onion mix on the batter and spread it to round shape.  Spread little oil around it and close the lid of the pan. 

5) Cook the dosa for 2 minutes in medium flame, and then cook it on another side for 30 seconds.   

Serve it with a cube of butter and your choice of chutney, saagu or sambar.

Alternatively one can add grated carrot to the onion mixture as well.  However, this is only optional.





Rava Rotti

2 04 2010

Time Required –

20 minutes

To Serve –

4

Ingredients –

  • Rava – 2 measures
  • Butter milk/ curds – 1  measure
  • Coconut grates – 1/4 measure
  • Water – 1/2 measure
  • Coriander leaves – handful (Finely chopped)
  • Curry leaves – 5 to 6 (Finely chopped)
  • Green Chillies – 3 to 4 (Finely chopped)
  • Ginger(grated) – 1 tsp
  • Cooking oil – 1/2 tsp per dosa
  • Sugar – 1 tsp
  • Salt to taste

Preparation –

1) Mix rava, coconut grates, sugar, salt, green chillies, corriader leaves, curry leaves, ginger, butter milk and water  to thick paste.  Leave it for 10 minutes.

2)  On a heated pan, put tbsp of batter and make it to round shape by lightly patting on the top.  Use water if required.

3) Simmer 1/2 tsp of oil on the edges of the rotti and cook it under closed lid in medium flame for 1-2 minutes. 

4) Turn the rotti and cook it on the other side for 30 seconds. 

5)Repeat the same for making more such rottis. 

Serve it hot with chutney or pickle.





Wheat Dosa

28 02 2010

 

Time Required –

20 minutes

To Serve –

4

Ingredients –

  • Wheat flour – 2 measures
  • Butter milk – 1/2  measure
  • Coconut grates – 1/4 measure
  • Water – 1/2 measure
  • Coriander leaves – handful (Finely chopped)
  • Green Chillies – 3 to 4 (Finely chopped)
  • Ginger paste – 1/2 tsp
  • Cooking oil – 1/2 tsp per dosa
  • Salt to taste

Preparation –

1) Mix wheat flour in butter milk to a smooth paste.  Add water to dilute it.

2) Add rest of the ingredients and mix well. 

3) Heat a pan and spread the dosa in round shape.  Spread little oil around it and close the lid of the pan.  Cook the dosa on both sides in medium flame for 2 to 3 minutes.

Serve it with chutney of your choice!





Soft Avalakki Dosa

28 02 2010

Time Required –

Preparation – 10 to 12 hours                         To Make – 15 minutes

To Serve –

4

Ingredients –

  • Dosa rice – 1 measures
  • Avalakki (Rice Flakes) – 2  measure
  • Coconut grates – 1/2  measure
  • Jaggery powder – 1 tsp
  • Water – 2 measure
  • Rava (Semolina) – 1 measure
  • Cooking oil – 1/2 tsp per dosa 
  • Salt to taste

Preparation –

1) Soak rice+rice flakes in water for 2 hours.

2) Drain water and grind rice, rice flakes, coconut grates and jaggery to a smooth

3) Keep the batter over night for fermentation (around 6 to 7 hours).

4) Add salt and rava to the batter and mix well. 

5) On a heated pan put 1 Tbsp of batter and don’t spread it.  Spread little oil around it and close the lid of the pan. Cook in medium flame on both the sides of the dosa for 2-3 minutes.

Serve it with chutney of your choice!





Plain Dosa

22 02 2010

Time Required –

Preparation – 10 to 12 hours                         To Make – 15 minutes

To Serve –

4

Ingredients –

  • Dosa rice – 3 measures
  • Urad dal – 1 measure
  • Water – 2 measure
  • Fenugreek seeds – 5 to 6
  • Cooking oil – 1/2 tsp per dosa 
  • Salt to taste

Preparation –

1) Soak rice+fenugreek seeds and urad dal in separate containers for 2 hours.

2) Grind urad dal to a smooth paste and put it into a storing bowl.  Now, grind the soaked rice to a smooth paste and put it to the same storing bowl.  Mix the contents in the storing bowl and keep it overnight or for 7 to 8 hours from fermenting. (Use minimum water while grinding)

3) After 8 hours we observe that the batter has fermented.  Add salt and 1 cup of water and mix the batter well again.

4) Heat a pan and spread the dosa in round shape.  Spread little oil around it and close the lid of the pan. 

5) Cook the dosa for 2 minutes in medium flame. 

Serve it with a cube of butter and your choice of chutney or sambar.








Follow

Get every new post delivered to your Inbox.

Join 35 other followers