Today's post is an easy, instant wheat flour dosa. We call it as Godhuma dosai in Tamil. I think some of you might have expected a biryani post today. Sorry friends, I was not able to share any biryani recipes for the past few weeks as I was concentrating on Diwali recipes. And now, after eating all the high calorie Diwali sweets & snacks, we are in the mood of taking some diet foods at least for a week. So strictly there is no biryani in the menu. But I am sure I will make some interesting biryani recipe for blogging sake and come up within this week. Stay tuned !!
Today’s post Godhuma dosa /Instant wheat flour dosa ( Atta dosa in Hindi, Godhumai dosai in Tamil, Gothumba dosa in Malayalam, Godhuma pindi dosa in Telugu)is the one I make at least once in a week for breakfast or dinner. It’s a very easy to prepare, Instant dosa recipe that can be made in no time. More than me, Sendhil likes this dosa a lot. I make it in two ways based on the time in hand. One by adding tempered & sauteed onions and one more very simple version just by adding raw pepper & jeera. It tastes great in either ways. You can make this dosa for breakfast or dinner on lazy days.
My mom & MIL makes this dosa in a healthy way without adding rice flour. But I add little rice flour to make it crispy. Some people also add curd or buttermilk to get a mild tangy taste but I don’t add it. My mom & mil makes coconut chutney as side dish for godumai dosa. When I was young, I used to have it with sugar as side dish. But now my vote is for spicy tomato chutney. Sendhil loves to have this dosa with idli podi. So in the above picture, you can find the dosa with my favorite & his favorite side dishes and a store bought juice. Whatever be the side dish, it tastes great when eaten hot ! Lets see how to make South Indian style godhumai dosa recipe with stepwise pictures and a video !
Godhuma dosa/Instant wheat flour dosa -full video recipe
Take the wheat flour, rice flour and salt in a bowl. Finely chop the onions, green chillies, ginger and curry leaves. Heat 1 tbsp of oil and temper mustard seeds, urad dal,C hana dal and jeera. Mix well. Add the finely chopped onions, chillies, curry leaves & ginger. Saute until onion turns transparent.
Add this sauteed mixture to the flour and mix well. Add some water and make a thick, smooth paste without lumps. Use a whisk for better mixing. Now add more water and make it slightly watery that regular dosa batter consistency so that u can make thin dosa. If you add less water, dosa will be very thick. If you add more water, dosa will come out very thin and lacy.
Sometimes it may break while taking out. So add water carefully such that dosa should come out firm & crispy. For this recipe, I used around 2-2.25 cups of water. This may vary as per the atta you use.
Now heat a dosa pan and grease it with oil. When the pan becomes hot, lower the flame to medium. Take a ladleful of dosa batter and pour it in a concentric manner. First fill the outer portion of dosa tawa. Then fill the inner portions & holes. Refer VIDEO for better understanding. Drizzle a tsp of oil all over the dosa.
Cook for few seconds in high flame. The sides of dosa will lift automatically. Now flip the dosa and cook in medium flame for few seconds. Remove in a plate. Before making the second dosa, lower the flame completely and mix the batter well. Now pour the batter and make dosas. Serve hot with chutney or podi as u wish !
Enjoy !
Note
If you wish to make thick dosas , add less water. For thin dosa,more water should be added. But do not make the batter too thin.
Suppose if the batter is too watery, add some atta & rice flour to adjust its consistency.
If you don’t want to add onions, u can completely skip it and add pepper corns instead.
This dosa can be made even without tempering. In that case, just dilute the batter and add raw pepper corns, cumin seeds. Mix well and make dosa.
You can also make this dosa without adding rice flour. Add equal amount of wheat flour & Ragi flour. Dosa will be easy to cook, firm and healthy too.
For mild tangy taste, u can add 2 tbsp of curd or 1/4 cup of buttermilk in the above recipe.
Enjoy this easy, healthy and quick dosa recipe for breakfast or dinner !
Paneer Korma recipe was in my try list for long time.So I tried it last week for Sendhil & Raksha’s Lunch box as a side dish for roti.Actually I was looking for a paneer korma without coconut.But I found this recipewith curd,cashews & coconut masala in Mughlai style.I found it interesting and prepared it by making small changes in the actual recipe to suit our taste buds.It came out really well with a restaurant touch.This gravy also goes well for Pulao & ghee rice.The most important thing in this korma is that curd should be fresh & not sour at all else it will spoil the taste of this gravy.So friends,if you have fresh curd & paneer in hand,go ahead with this recipe.It tastes yum.Soon I will try to share a paneer masala korma with tomato base.Now lets see how to make this Indian Paneer Korma recipe with coconut .
Paneer korma recipe - How to make yummy paneer kurma recipe with coconut
Cuisine:Indian
Category:Side dish For Roti
Serves:Serves 3
Prep time:10 Minutes
Cook time:20 Minutes
Total time:30 Minutes
INGREDIENTS ( 1 cup - 250ml)
Paneer - 1 cup ( 100gms cut into small cubes)
Cooking oil - 2 tbsp
Bayleaf - 1 no
Cinnamon – 1 inch
Cloves – 2 no
Cardamom - 1 no
Pepper corns - 1/8 tsp
Big onion - 1 no
Red chilli powder - 1/2 - 1 tsp ( add 1 tsp for spicy taste)
Dhania powder - 1 tsp
Turmeric powder 1/8 tsp
Garam masala powder – 1/2 tsp
Salt and water - as needed
Sugar - 1/2 to 1 tsp
Kasoori methi - 2 big pinches
To grind
Grated coconut -1/4 cup
Fresh curd - 1/3 cup ( Should use fresh curd)
Cashew nuts - 8 nos
Ginger - 1 inch piece
Poppy seeds/Khus khus -1 tsp
Green chilli – 1 no
METHOD
Cut the paneer into small cubes or strips and keep them immersed in hot water till use. Grind all the ingredients given under “ To grind” to a smooth paste. Add water to grind if needed. Set aside.
Heat oil in a pan and saute Cinnamon, cloves, bayleaf, cardamom and pepper corns.Add big onions and saute until transparent.Add red chilli powder, turmeric powder, dhania powder, sugar and salt.Mix for few seconds without burning the masala.Now add the ground coconut paste and saute well. Lastly add garam masala powder and mix well.
Add 1 cup of water and boil for few minutes.Check for taste. Add more spice powders if needed. Lastly add the paneer cubes. Crush kasoori methi lightly and add it to the gravy. Switch off the flame and garnish with coriander leaves if you wish. Enjoy with roti and pulao !
Note
Make sure you use fresh curd. It should not be sour.Sour curd makes the gravy tangy and tasteless.So please see to it.
Hi Friends, Hope you all doing good. I am sure you all had a great Diwali celebration.My Diwali went very well in my new house with my in-laws and family. As I was busy with some personal works, I was not able to make any post here. For Diwali, I made Badam burfi, Doodh peda, Wheat halwa, Thenkuzhal and Ribbon pakoda for my family. Apart from these sweets, I also made Adhirasam, Suzhiyan and Vazhakkai bajji on Diwali day. We love to eat these deep fried stuffs more than sweets and other savories.
Actually I had planned to make this post before Diwali. But I couldn’t do it. So Iam sharing it today. Every year my mom prepares potato bajji, Brinjal/Kathirikai bajji, Onion bajji and my most favorite Valakkai bajji( Raw banana fritters) on Diwali day morning. I guess many of you make bajji and bonda with store bought bajji, bonda mix/powder. But my mom and MIL makes bajji mix on their own.
Basically I love tea shop Vazhakkai bajji a lot. Eating hot Vazhakkai bajji with a sip of steaming hot tea on a rainy day is a pure bliss! Try and experience it without worrying about the calories. Lets see how to make this easy, yummy South Indian style Vazhakkai bajji recipe.
In a wide bowl , mix all the flours, powders, Ajwain or cumin seeds, salt, baking soda and add water to make a slightly watery batter( like dosa batter). If you make it too watery, bajji will have tails. At the same time, thick batter yields hard bajjis. The batter should be slightly thick and flow like a ribbon. It should coat the raw banana pieces well. Adjust water and flour accordingly.
Wash and cut the raw banana into two horizontally. Peel the skin and discard it. Slice the raw banana thinly and arrange in a plate. Dip the raw banana in bajji batter.
Heat oil in a kadai and check with a drop of batter to find the correct heating point. i.e. If you put a drop of batter , the batter will rise immediately and floats on top. As soon as you get this heating point, simmer the flame and drop the raw banana slices coated well with batter.
Deep fry till the color changes golden brown and the bubbles ceases. Flip it and again cook for a minute. Drain & remove in a tissue paper. Enjoy with tea/coffee!
Note
Addition of food color gives a nice color to bajji as u see in stalls.
My mom & mil adds cumin seeds but i used ajwain for an enhanced flavour. Use any as per ur wish.
Please don’t skip adding soda. It gives a puffy, soft bajji. Make sure you don’t add too much because bajji will be very oily and it is unhealthy too..
Adjust the consistency of batter. Batter should not be too thin or too thick. If your batter has become too thin, add besan & rice flour in 3:1 ratio and adjust the batter. If it is too thick add more water. Always add the extra water using a tbsp & check it.
Enjoy puffy, hot Vazhakkai bajji as an evening snack with your family !
Pulippu murukku / Sour murukku – This recipe may sound new to many of you. It’s a traditional murukku recipe made among Telugu people. Its called as Pulani/Pullani Murukku( Meaning Sour) in Telugu.I learnt this recipe from my friend Shalini. Her mom & periamma are experts in making varieties of murukku recipes.Onion murukku & Lemon murukku are some of their unique preparations.When we were in college,I used to go to Shalini’s house for group studies. Her mom used to serve this murukku as evening snacks for us.I love this murukku a lot.Its mild tangy taste and spiciness makes anyone fall for it.This murukku can be made in two ways. One method is by grinding rice soaked in curd/Thayir & other one by adding lemon juice.My friend taught me an easy method using store bought rice flour,Green chillies & lemon juice.It came out crunchy with tangy and spicy taste. We all loved it.Friends,if you are looking for an easy,unique murukku variety,do try this recipe for Diwali.You will love it like us.
Check out my butter murukku recipe , Onion murukku recipes too !
Diwali celebration would not be fulfilled without Gulab Jamun for Indians. Not just for Diwali, we make this delicious sweet recipe for celebrations like New year, Birthday, anniversary to make it more special. It’s one of the most popular dessert recipes that tastes the best with Vanilla ice cream. Even beginners who are new in making sweets never fail to try jamun at least with store bought gulab jamun mix like MTR, Aachi, Gits during Diwali.
Long back,I had tried gulab jamun with homemade khova and posted here too. Then due to my laziness, I started making jamun using instant mix every year. But this year for Diwali, I was determined to try gulab jamun with khoya or milk powder. I used store bought khoya here. To make this sweet, I watched many youtube video recipes like Samayal Samayal with Venkatesh Bhat , Vahchef , Sanjeev kapoor & went through many recipes for the ratio of ingredients and tips to make perfect jamun. I came across few recipes with khoya and paneer too.
As its my first attempt with store bought khoya, I chose the gulab jamun recipe with khoya alone and tried it. After so many trial & errors, I made a perfect gulab jamun following Chitra Viswanathan Mam’s recipewith slight changes. I was very happy to see my golden colored, soft and juicy gulab jamun. I made them like mini jamuns in very small size to suit my serving bowls. It did double in size & well soaked too. I have given the recipe for lesser quantity.
If you are attempting jamun with khoya for the first time, go ahead with this recipe. Once you get it perfect you can double this recipe and make in large quantity. Beginners, do follow the tips I have shared in this post. I am sure you will get the same results like me. Lets see how to make Gulab jamun using store bought khoya !
Gulab jamun recipe with khoya
How to make gulab jamun with store bought khoya
Cuisine:Indian
Category:Sweet
Serves:12 nos
Prep time:10 Minutes
Cook time:20 Minutes
Total time:30 Minutes
INGREDIENTS
1 cup - 200ml
Store bought sugarless khoya - 1/2 cup Grated ( I used Milky mist brand)
All purpose flour / Maida - 3 levelled tbsp
Cooking soda - A pinch (approx. half of 1/8th tsp)
Salt - a pinch
Water - as needed
Cooking oil - to deep fry jamun
For sugar syrup
Sugar -1 cup
Water - 1.5 cups
Cardamom powder - 1/8 tsp
Saffron threads - few ( Optional)
Note : Double the recipe for more quantity
METHOD
Take the khoya from the refrigerate and bring it to room temperature.If the khoya is too moist n soft to handle,crumble it well using your hands. If its dry and slightly hard,grate it using a grater. Measure 1/2 cup of khoya and knead it well for 2-3 minutes using the heel of your palm. Make it smooth and soft without any grains.
After kneading add the maida,a small pinch of salt & cooking soda. Mix well to make a crumbly mixture. Add water very little by little and make a smooth,non-sticky dough. If the khoya is too moist, you don’t need to add water. So add water only if needed. Its not necessary that the dough should be completely crack free. No issues if there are mild cracks. Keep the dough covered for 5-10 minutes.
In the mean time, make the sugar syrup. Take the sugar & water in a bowl, mix well. Melt the sugar and boil it for 5 minutes in medium flame.Syrup should reach sticky consistency.i.e If you take the syrup in your finger, it should coat well with a glossy look and sticky to touch. No need of half thread or single thread consistency.
Add cardamom powder and few saffron threads if using. Switch off the flame and let the syrup become warm. As we have added more water, the syrup won’t become thick. If you wish, you can add 2 tsp of lemon juice to avoid crystallization of sugar syrup. But I din’t add it.
Beginners,please do this testing step.Heat a kadai with oil and take a small ball from the dough. Make it round and crack free. Check the temperature of oil by dropping a pinch of dough. If it rise to the top slowly, oil temperature is correct. Stir the oil twice and drop the small ball which we kept for testing. Flame should be low to medium. Check whether the balls are not dissolved in oil and crack free. It should be doubled in size and cook properly. The color of jamun should change slowly. If the flame is high,jamun will become brown quickly but it won’t be cooked inside.So open the jamun and see whether its properly cooked inside. Please do this testing to make a perfect jamun.
The balls will dissolve in oil if cooking soda is more.In that case,add little more maida and make the dough by sprinkling few drops of water.If there are cracks in the ball after cooking, sprinkle a tsp of water and mix well to make the dough moist. If the ball comes out properly, make the remaining balls using the dough and proceed cooking. Switch off the flame till you make the remaining balls.
Make small crack free balls by rolling the dough between your hands. Grease your hands with ghee if needed. Make sure the balls should be crack free & smooth. This is more important to get crack free,smooth gulab jamun.If there are more cracks in the balls, slightly dip one edge of the ball in milk or water and make the balls smooth.
Now heat the oil in medium flame and check the temperature.Stir the oil and drop the balls one by one. Do not mix it for few seconds. Then mix the oil using the ladle without touching the jamun. Stirring the oil helps to cook the jamun evenly with nice color. Make sure the flame is medium low. Color of jamun should change gradually. If the flame is high, it will brown quickly and inner portion won’t cook well. Gulab jamun will almost double in size after cooking.
Please watch Vahchef’s gulab jamun video if you wish to see the cooking process in detail. Remove the jamun after it becomes golden brown to a tissue paper. Drain the excess oil and immediately transfer the jamun to the warm sugar syrup. Let it soak in the syrup for 1-2 hours.
Enjoy ! It stays good without refrigeration for 2 days if its properly handled. Use a clean spoon every time to take the jamun. Do not use your hands. Refrigerating the jamun may make it slightly harder and chewy.
Note
Gulab jamun will dissolve in oil if you add more cooking soda.
If the moisture content is more in khoya,u don’t have to add water for making the dough. The wetness of khoya is enough to make the smooth dough.
Gulab jamun will become flat if the moist in khoya is more. In that case you should add little more maida.
Adding more maida make the jamun hard.So add the mentioned quantity.
Do not make the dough too sticky or watery. In that case, grease your hands with ghee and make crack free ball. Do the oil test and proceed.
Cook the jamun slowly and patiently else it won’t cook inside properly.
If the sugar syrup is too hot, jamun won’t absorb the syrup. So add the hot jamun to the warm syrup.Allow it to soak for minimum 1 hour.Do not refrigerate the jamun.Use a clean spoon to handle every time.
You can also use boiled,cooled milk to make the dough instead of water.
Make yummy,juicy Gulab jamun for this Diwali and have a great celebration !
I came to know about Magizhampoo murukku/Magizhampoo thenkuzhal after marriage from my MIL. She makes it every year during Diwali. Last year I gave a try on my own. But its color became very dark as I added more sugar & Coconut milk. This year I referred this recipeand gave a try.It came out very well and crunchy.The addition of moong dal flour, sugar candy( Kalkandu) and coconut milk is the highlight of magizhampoo murukku. Some people who don’t like sweet taste in murukku avoid using sugar. It tastes good in either ways. But I love the mild sweetness in this mullu murukku more than plain salted ones. So its purely our choice. Lets see how to make magizhampoo murukku in detail !
Magizhampoo murukku / Mullu murukku recipe
How to make the traditional magizhampoo murukku adding coconut milk & sugar candy
Cuisine:Indian
Category:Snacks
Serves:15 nos
Prep time:10 Minutes
Cook time:30 Minutes
Total time:40 Minutes
INGREDIENTS 1 cup = 200ml
Store bought rice flour - 1 cup ( Homemade flour works the best)
Roasted moong dal flour - 1/4 cup
Softened butter - 1 tbsp ( at room temp)
Black sesame seeds - 1/2 tsp
Salt - 2 big pinches
Sugar candy/Kalkandu or sugar - 1 tbsp
Coconut milk - 2 tbsp
Water - as needed
METHOD
Dry roast the moong dal till it tunrs golden with nice smell.Roast it patiently in medium flame to avoid burning.Grind it to a smooth,fine powder.Sieve it and measure 1/4 cup of powder.Keep aside.
Grind 2 tbsp of grated coconut adding 3 tbsp of water.Take the thin extract.Do not add very thick milk.Mix sugar or powdered sugar candy.Dissolve it well.Warm the coconut milk and keep aside.
In a wide bowl,take the rice flour,moong dal flour,sesame seeds,butter,salt and coconut milk +sugar mixture. Mix well and make a crumbly mixture.
Add water little by little and make a soft,smooth dough.No problem if the dough is slightly sticky.Take the star murukku mould and fill the dough.Squeeze it in the back of ladle as shown in the picture.
Heat oil in a kadai and check the oil temperature by dropping a pinch of batter.If it rises immediately,oil temperature is right.Now drop the murukku into the oil and cook in low to medium flame by flipping it whenever needed.Cook both the sides till all the bubbles cease.Remove in a tissue paper and allow it to cool down.Store in an air tight box and enjoy for months !
Note
Adding more coconut milk makes the murukku hard.So do not use more than mentioned quantity.Use thin coconut milk. you can also use store bought coconut milk powder to make the milk but do not make it more thick.Use thin milk only.
Adding more sugar changes the color of murukku.So do not add more.This murukku is supposed to be mildly sweet.So no need to add more sugar.Replace kalkandu/candy with sugar if you don’t have it.
If you don’t like sweet taste,u can omit sugar & use coconut milk alone
Always cook this murukku in low to medium flame to get a nice,well cooked uniform colored murukku.
Enjoy this crunchy,mildly sweet,coconut milk flavored murukku for this Diwali!