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Showing posts with label BREAKFAST RECIPES. Show all posts
Showing posts with label BREAKFAST RECIPES. Show all posts

January 4, 2022

Rava Idli Without ENO, Baking Soda - Instant Suji Ki Idli Without Eno

rava idli without eno and baking soda


Instant Rava idli without ENO, baking soda was in my try list for years (Suji ki idli in Hindi). Some of my readers and friends were also asking me to try and share this recipe in my blog. After so many trial and errors, I am hooked up with this recipe. Usually rava idli batter without ENO, Baking soda needs to be fermented at least for 1 to 4 hours to get soft idli. It may be helpful for people living in hot places. For me, being in Bangalore, this trick never worked. I always end up making hard idli even after resting the batter for few hours.

Usually we use rava and curd in same quantity. Once I tried adding the leftover sour curd which is double the quantity of rava. i.e I used 2 cups of sour curd for 1 cup of roasted rava. Voila ! Idli came out super soft and fluffy. We all loved it. From then, this instant rava idli recipe without using ENO and baking soda has become my go to recipe. I make this idli at least once in a week for our dinner. 

rava idli without eno and baking soda

Bachelors and working women can make it easily. As its ENO and Soda free, we can have it without any guilt. To me coconut chutney is the best side dish for rava idli. You can also have it with tomato chutney or sambar if you like. Friends, do try this easy, yummy, instant Rava idli recipe without ENO, baking soda and enjoy! Check out the video below. 

Do check out my other Idli varieties too. 

 rava idli without eno and baking soda



Rava idli without ENO, baking soda


Rava idli without ENO, baking soda

Rava idli without ENO, baking soda - sooji idli without ENO, baking soda


 
Cuisine: Indian
Category: Main course
Serves: 10 to 12
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Dry roasted rava / Semolina / Suji - 1 cup
  • Sour curd - 2 cups
  • Salt - as needed
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Green chilli - 1
  • Ginger - 1 inch piece
  • Curry leaves - few
  • Coriander leaves - 1 tbsp (optional)
  • Cashew nuts - to decorate (optional)
HOW TO MAKE RAVA IDLI WITHOUT ENO
  1. Dry roast rava/ semolina in a hot kadai in low flame for 5 minutes without changing its color.
  2. Transfer to a bowl. Heat oil in the kadai. Splutter mustard seeds, urad dal, chana dal, green chilli, curry leaves, ginger.
  3. Saute till dal turns golden. Add to the roasted rava. Add salt and mix well.
  4. Add curd and mix well to make thick and pourable batter. Add little water if necessary.
  5. Grease idli plate with oil and pour the batter. Steam in idli pot for 15 minutes or till tooth pick comes out clean.
  6. Remove the idli plate and rest for 2 minutes. Scoop out the idli and serve hot with coconut chutney.
METHOD - STEP BY STEP PICTURES
  • Heat a kadai and dry roast rava in low flame for 5 minutes without changing its color. Transfer to a bowl.rava idli without eno and baking soda
  • Heat oil in the kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves, finely chopped green chilli, ginger(optional) and saute well till dals turn golden brown in color.
  • rava idli without eno and baking soda
  • Add this to roasted rava. Add required salt and 2 cups of sour curd. Mix well to make thick and pourable batter. If necessary add little water based on the thickness of curd.
  • rava idli without eno and baking soda
  • Grease idli mould with little oil. Pour the batter. Boil water in idli pot and steam the idli for 15 minutes or till inserted tooth pick comes out clean.
  • rava idli without eno and baking soda
  • Switch off the flame and remove the idli plate. Rest for 5 minutes. Scoop out the idli and serve hot with coconut chutney.

    Enjoy !

Note

  • Use sour curd for best results.

  • Steam it for 10 to 15 minutes based on the size of mould. Make sure water starts to roll boil before you place idli plate.

Try this easy, healthy, instant rava idli without Eno and baking soda. Enjoy !

rava idli without eno and baking soda


 
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September 20, 2021

Hotel Style Thatte Idli Recipe– Soft Bidadi Thatte Idli

thatte idli recipe

This is my second version of Karnataka specia thatte idli recipe also known as plate idli in English (In Kannada, Thatte means plate). Long back I shared a fool proof recipe for thatte idli learning from my School moms group friend Priya. I have been following that recipe for years. Recently I was watching some Bidadi special thatte idli from popular hotels in YouTube. Based on the recipes they shared, I tried this recipe from Bagya Tv YouTube channel which is very similar to my Kushboo idli.

Thatte idli came out super soft and spongy. Usually baking soda is added in most of the recipes. But I did not even used baking soda. Still idli came out so well. I have used thatte idli stand that I bought in Amazon. But you can make this idli even without thatte idli stand. You can simply use the lid of steel boxes or make it as normal idli. There will be no difference in texture and taste. 

Friends, If you are looking for a super soft, fluffy thatte idli recipe, you must try this one. I am sure you will love the result. Lets see how to make Karnataka hotel style thatte idli recipe with step by step pictures.

thatte idli

Hotel style Thatte idli recipe


Hotel style Thatte idli recipe

Karnataka Hotel style Thatte idli recipe


 
Cuisine: Karnataka
Category: Main course
Serves: 15
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Idli rice / Salem rice / Boiled rice - 3 cups
  • Urad dal - 1 cup ( I used white, round dal)
  • Fenugreek / Methi seeds - 1/2 tsp
  • Thick Rice flakes / Aval / Poha - 1/2 cup
  • White, big Sago / Sabudana - 1/4 cup
  • Salt & water - as needed
HOW TO MAKE THATTE IDLI
  1. Wash the rice thrice till water is clear.
  2. To the rice, add urad dal and methi seeds. Wash once and soak in enough water for 4 hours. 
  3. In another bowl, wash and soak sago and poha for 4 hours.
  4. Grind everything together till it turns to smooth paste.
  5. Collect the batter in a big bowl and close it with a lid. \
  6. Ferment the batter over night or 12 hours. The next morning, mix the batter well.
  7. Grease thatte idli plate with oil or line with cotton cloth and pour the batter to fill it. Boil water in idli pot.
  8. Steam it for 15 minutes till idli is non sticky to touch.
  9. Remove the thatte idli plate and rest for few minutes. Loosen the sides and remove it.
  10. Serve hot with your favorite chutney and sambar. I served with Kempu chutney/ Red chutney !
METHOD - STEP BY STEP PICTURES
  • Wash the idli rice twice or thrice till the water looks clear. Add urad dal, methi seeds and wash it once. Add required water and soak the rice, dal mixture for 4 hours minimum.

  • In another bowl, wash and soak sago, poha for 4 hours. I soaked in drinking water and used the same water for grinding. 
  • thatte idli recipe
  • Grind the soaked rice, urad dal, methi seeds, sago and poha till smooth. Add required water while grinding. I did not add salt while grinding as it delays fermentation for Bangalore weather.

  • Collect the batter in a big bowl. Cover with a lid and ferment the batter over night or 12 to 15 hours.
  • thatte idli recipe
  • The next morning, batter would have raised well. Add salt and mix the batter well. Grease thatte idli plates with oil or line the plate with cotton cloth.
  • thatte idli recipe
  • Pour 2 to 3 ladles of batter and arrange in the stand. Boil water in idli pot and place the thatte idli stand. If you don’t have thatte idli stand, you can use steel box lids and pour the batter. Place the lid over the idli plate and steam it for 15 to 20 minutes till idli is non sticky to touch.
  • Remove the plate and rest for few minutes. Loosen the sides with a knife or spoon. Remove the idli and serve hot with your favorite chutney and sambar. Enjoy !
        thatte idli recipe

Note

  • For variations, you can add a pinch of baking soda, rest the batter for 10 minutes before making idli.
  • Idli should be steamed for 15 to 20 minutes to cook well.
  • If you have not used cotton cloth to line the plate, remove the idli after resting for 5 minutes else idli will break while removing it.

Serve this hot and yummy Thatte idli with butter and red chutney, sambar or sagu.

How to make thatte idli


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July 5, 2021

Avocado sandwich | Avocado toast Indian Vegetarian

Avocado sandwich

Here is my second version of Indian vegetarian Avocado sandwich / Avocado toast (Butter fruit) for a healthy breakfast. Its been long time I bought avocado. Recently when I was talking to my friend, she told Avocado is in season now. So I bought one and tried this sandwich. It was good with the slight bitter taste of avocado as mine was not fully ripen. We relished it for our weekend breakfast.

For variations and to make it more interesting and tasty, you can apply green chutney on one side of sandwich. Here I used butter. You can also make it as an open toast. Friends, do try this easy and yummy avocado sandwich recipe.

Check out my another version of Avocado sandwich 

Avocado milkshake

Guacamole

Avocado paratha

Indian vegetarian avocado sandwich

Avocado sandwich / Avocado toast recipe


Avocado sandwich / Avocado toast recipe

Indian vegetarian Avocado sandwich / Avocado toast recipe


 
Cuisine: Indian
Category: Main course
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Avocado - 1
  • Big onion - 1 (finely chopped)
  • Pepper powder - 1/2 tsp
  • Coriander leaves - 1/4 cup (finely chopped)
  • Green chilli - 1 (finely chopped, optional)
  • Lemon - 1
  • Salt - as needed
HOW TO MAKE AVOCADO SANDWICH / AVOCADO TOAST
  1. Wash and cut avocado into two. Remove the seed and scoop the pulp from the fruit.
  2. Mash the pulp and add finely chopped onion, coriander leaves, lemon, green chilli and salt. Mix well.
  3. Take 2 bread slices, apply butter on one and spread avocado mixture in the next slice.
  4. Cover and toast in the sandwich maker or cook in dosa tawa greased with butter.
  5. Cook both the sides. Remove and serve with tomato ketchup.
METHOD - STEP BY STEP PICTURES
  • Wash and cut the avocado into two. Remove the seed and scoop the pulp from the fruit. Discard the skin.

  • Mash the pulp and add finely chopped onion, coriander leaves, green chilli, salt and mix well. Sandwich stuffing is ready.
  • Indian vegetarian avocado sandwich
  • Take 2 bread slices. Apply butter on one slice. Spread the avocado mixture in the second slice. Cover it. To make avocado toast, grease the bread with butter and spread the avocado mixture in one slice of bread. Cook the toast for a minute and remove.
  • Indian vegetarian avocado sandwich   
  • Heat a sandwich maker or dosa tawa. Spread butter on it. Place the sandwich and cook both the sides till it turns golden in color.
  • Indian vegetarian avocado sandwich
  • Remove and serve hot with tomato ketchup. Enjoy !

Note

  • For variations, you can add one finely chopped tomato.
  • You can spread the avocado mixture in one slice and make it as open toast.

Try this easy, Indian vegetarian avocado sandwich and enjoy for your breakfast or snack !

Avocado toast recipe

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June 18, 2021

Sabudana Idli | Sago Idli Recipe | Javvarisi Idli | Sabakki Idli Recipe

sabudana idli

I make Sago recipes / Sabudana recipes (Javvarisi in Tamil) very rarely in my kitchen as my family is not fond of it. Even If I make it, I usually make javvarisi upma or add it while making Kushboo idli. Recently I came across this Instant sago idli recipe. I used white, big sago in this recipe. So I soaked it for nearly 5 hours to make this idli. 

Unlike our regular idli recipe, this idli batter doesn’t need overnight fermentation. You can make idli instantly as soon as you make the batter. If you have pre soaked sabudana in hand, this sabudana idli can be prepared under 10 minutes. Though its my first attempt, It came out so well. You can use Nylon javvarisi instead of big ones. 

I served it with Karnataka style Kempu chutney / Red coconut chutney by following the recipe from Sudha’s kitchen YouTube channel. Surprisingly Raksha and Sendhil loved it very much. Friends, do try this instant sabudana idli / Javvarisi idli at home and enjoy !

sago idli

 

Sabudana idli recipe / Sago idli / Javvarisi idli recipe


Instant sabudana idli recipe / Sago idli / Javvarisi idli recipe

Instant sabudana idli recipe / Sago idli / Javvarisi idli recipe


 
Cuisine: Indian
Category: Main course
Serves: 20
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Sabudana – 1 cup (white, round)
  • Sooji /Rava – 1.5 cups
  • Curd – 1.5 cups
  • Baking soda OR ENO – 1/2 tsp
  • Water – 1/2 cup
  • Salt – as needed
  • Dill leaves or coriander leaves – 1/4 cup
Karnataka Red chutney / Kempu chutney
  • Grated coconut – 1/3 cup
  • Roasted gram dal – 1/2 cup
  • Soaked red chilli – 2 to 4 (Use byadgi chilli for bright red color)
  • Tamarind – small piece
  • Garlic – 5
  • Ginger – small piece
  • Curry leaves – 5
  • Cumin seeds- 1/4 tsp
  • Salt & water – as needed
To temper the chutney
  • Cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves - few
HOW TO MAKE SABUDANA IDLI
  1. Wash and soak sabudana / sago in enough water for 4 hours.
  2. Mash it well and add rava, curd, salt, chopped coriander leaves and water.
  3. Mix well. Lastly add baking soda or ENO. Mix well and rest for 10 minutes.
  4. Fill the idli mould with batter.
  5. Boil water in idli pot. Steam idli for 20 minutes.
  6. Remove the idli plate and rest for 5 minutes.
  7. Remove the idli and serve with chutney.
METHOD - STEP BY STEP PICTURES
  • Wash and soak sabudana/ sago in enough water for 4 hours. Mash it.
  • sabakki idli
  • Add the rava / Sooji, curd, salt, chopped coriander leaves and water. Mix well. Lastly add baking soda or ENO and mix well. Rest the batter for 10 minutes.
  • sabudana idli
  • Boil water in idli pot. Take a greased idli plate. Pour the batter and fill the mould till 3/4th.
  • sabudana idli
  • Steam it for 20 minutes. Open the lid and check if the idli is done. Remove the idli plate and rest it for 5 minutes.
  • sabudana idli
  • Remove the idli and serve hot with red coconut chutney or tomato chutney. Enjoy !

Note

  • You can use nylon javvarisi instead of white, big ones. In that case, you can soak it for 1 to 2 hours. Soak in hot water for quick soaking.


Try this easy, instant sabudana idli and enjoy ! 

Instant sabudana idli

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May 4, 2021

Veg Kizhi Parotta recipe–Kerala Kizhi Parotta In Banana leaf (Vegetarian)

Veg Kizhi Parotta recipe

I am a big big fan of Parotta based recipes. Recently I came across this Kerala special Kizhi parotta recipe in my Instagram feed. It was chicken kizhi parotta recipe from a Kerala hotel. I got tempted to try and looking for a vegetarian version. Then I found this veg kizhi parotta recipe in a YouTube channel where the host showed the making of vegetarian kizhi parotta with mushroom and paneer from a small hotel in Chennai.

I was so happy to see that video and tried it immediately with some store bought parotta. To layer this kizhi parotta, I made my hotel style plain salna, a dry curry with mushroom and paneer, some grated paneer and coriander leaves to garnish. I layered everything over the roasted banana leaf and cooked in a dosa tawa. You can also steam it for few minutes just like podhi soru.

The flavor of banana leaf over the cooked parotta was awesome. Moreover the parotta was so soft to eat. So you don’t have to tear it and soak in salna to eat. This kizhi parotta is already soaked and cooked in salna. So it was so soft and yummy. We all loved it.

Friends, if you are a parotta lover like me, you must try this kizhi parotta. You will love it for sure. You can also use mixed vegetables or cauliflower in salna for variations. Non-vegetarians, you can make it with chicken salna and chicken curry or prawns masala just like the one I saw in the video.

Ok, lets see how to make veg kizhi parotta recipe with step by step pictures and video !

Check out my Veg Kothu parotta recipe 

Chilli parotta 

Veg kizhi parotta

Veg Kizhi Parotta Recipe


Veg Kizhi Parotta Recipe

Veg Kizhi Parotta Recipe - Kerala style kizhi parotta in vegetarian version using mushroom and paneer.


 
Cuisine: South Indian
Category: Main course
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
For layering kizhi parotta
  • Parotta - 4 ( Homemade or readymade)
  • Plain salna / Empty salna or Veg salna - 3 cups
  • Mushroom, paneer dry curry
  • Grated paneer - 1/2 cup
  • Coriander leaves - to garnish
  • Banana leaf - 3
  • Cooking oil - to drizzle
For dry curry
  • Mushroom - 10 (Slice thinly)
  • Paneer - 20 small cubes
  • Red chilli powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
  • Cooking oil - 2 tbsp
HOW TO MAKE VEG KIZHI PAROTTA RECIPE
  1. Wash and slice mushroom. Chop paneer, soak in hot water and set aside.
  2. Make Salna and keep it ready.
  3. Heat oil in a kadai. Add mushroom and paneer pieces. Saute for a minute.
  4. Lower the flame. Add salt, chilli powder, turmeric and garam masala powder.
  5. Mix well and cook till mushroom becomes soft. Switch off the flame. Keep in a bowl.
  6. Now take the parotta and cook both sides in dosa tawa drizzling oil. Remove and press it to form layers. Cook 4 parotta and set aside.
  7. Now take the cooked parotta, salna, mushroom masala, grated paneer and coriander leaves.
  8. Heat a banana leaf in low flame for few seconds.
  9. Add a tsp of ghee. Place one parotta, pour salna to cover it.
  10. Spread the mushroom masala. Now layer it another parotta, pour salna.
  11. Spread the grated paneer and garnish with coriander leaves.
  12. Fold the banana leaf all the sides and tie it with the thread.
  13. Heat dosa tawa and drizzle oil. Place the folded banana leaf.
  14. Cook in low flame for a minute. Flip and cook the other side too.
  15. Remove and serve with onion raita and salna. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and slice mushroom. Chop paneer into small pieces. Soak in hot water till use. Wash and chop onion, tomato for making salna. Grind coconut + poppy seeds for salna.

  • Make salna following THIS RECIPE. You can make it plain or add vegetables like cauliflower, carrot, beans, peas and potato. Keep the salna ready.

  • Now lets make the mushroom masala. Heat oil in a kadai. Add sliced mushroom, paneer cubes. Mix in low flame for few minutes till mushroom turns soft. Add red chilli powder, salt, turmeric powder and garam masala powder. Mix gently to coat the mushroom and paneer pieces. Switch off the flame and remove in a bowl.

  • I used readymade frozen parotta. You can use homemade or store bought parotta too. Cook the parotta drizzling oil in both the sides. Remove in a plate and separate the layers by patting the parotta between your hands. Cook 4 parotta and keep it ready in a plate.
  • Veg kizhi parotta recipeVeg kizhi parotta recipe
  • Grate paneer and finely chop coriander leaves. Keep it ready. Take banana leaf and roast in low flame in both the sides. Roasting the leaf makes it soft and easily foldable.
  • Veg kizhi parotta recipe
  • Place a full banana leaf over the table. Place a small leaf in the middle. Drop a tsp of ghee. Keep one parotta in the center of leaf. Pour salna to cover the parotta.
  • Spread the mushroom, paneer masala. Cover it with another parotta and pour salna again. Spread the grated paneer and garnish with coriander leaves. Fold the banana leaf in both the sides. Tie with a thread or with the fiber part of banana leaf. 
  • Veg kizhi parotta recipeVeg kizhi parotta recipe
  • Heat a dosa tawa. Pour 2 tsp of oil. Place the banana leaf and cook in low flame for few minutes. Flip the other side and cook it. Remove and enjoy the super soft and flavorful Veg kizhi parotta with onion raita, salna ! Enjoy !Veg kizhi parotta recipe

Note

  • You can make plain salna or vegetable salna as per your choice.
  • I made dry mushroom masala. You can saute onion, tomato, ginger garlic paste and make it like a thick curry too.
  • Procedure seems to be lengthy. But it took just 15 minutes to prepare the salna and mushroom masala. If you have readymade parotta, you can make it easily.
  • Instead of mushroom and paneer, you can use cauliflower.


Easy and yummy, hotel style Veg kizhi parotta is ready to enjoy with onion raita and salna !

Kerala Kizhi parotta

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January 23, 2021

Vazhaithandu dosai – How to make Banana stem dosa / Plantain stem dosa

Vazhaithandu dosai recipe

I started making vazhaithandu dosai/ banana stem dosa / plantain stem dosa after tasting in a restaurant.  I make it by stuffing vazhaithandu masala in the center of dosa like our regular masala dosa. But Raksha is not a big fan of it. She doesn’t like to eat banana stem as poriyal, pachadi too. So I was thinking on how to include this healthy vegetable in her regular diet.

Suddenly this vazhaithandu dosai recipe by grinding and adding banana stem paste to regular idli batter flashed in my mind. I googled and found an easy and yummy dosa recipe in Chettinad samayal YouTube channel. It was an instant hit at home. As I expected, Raksha loved it very much and had more dosa. I am so happy that I got a perfect dish to make my daughter eat Vazhaithandu.

Friends, do try this version of vazhaithandu dosai. I am sure its a great way to make the fussy eaters consume this healthy vegetable. Ok, lets see how to make banana stem dosa with step by step pictures and video.



Check out my other vazhaithandu recipes too


Vazhaithandu dosai recipe

Vazhaithandu dosai - Banana stem dosa recipe


Vazhaithandu dosai - Banana stem dosa recipe

Vazhaithandu dosai - Banana stem dosa recipe


 
Cuisine: Tamil nadu
Category: Main course
Serves: 15
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes
 


INGREDIENTS
1 up = 250ml
  • Idli batter – 4 cups (5 cups idli rice, 1 cup urad dal)
  • Raw banana stem – 1
  • Big onion – 1 OR Small onion - 6
  • Green chilli – 2
  • Ginger – 1/2 inch piece
  • Cumin seeds – 1/2 tsp
  • Curry leaves – Few
  • Salt – 1/4 tsp (If required)
  • Cooking Oil - To drizzle over dosa
  • Water - to grind banana stem
HOW TO MAKE BANANA STEM DOSA / VAZHAITHANDU DOSAI
  1. Wash and slice the banana stem into rings. Immerse in buttermilk till use.
  2. Grind onion, green chilli, ginger, curry leaves and cumin seeds coarsely.
  3. Add chopped banana stem, add little water and grind to smooth paste.
  4. Do not add more water. Grind to a thick but smooth paste.
  5. Take thick idli batter and add this paste. Mix well and check for salt.
  6. Add water to adjust consistency. Heat dosa tawa. Pour a ladleful of batter.
  7. Spread it thin or thick. Drizzle oil around the dosa. Flip and cook the other side too.
  8. Serve hot with coconut chutney, tomato chutney or sambar !
METHOD - STEP BY STEP PICTURES
  • Peel the outer stem part/ bark part and wash the inner ring. Chop into thin slices and keep immersed in buttermilk till use.
  • Vazhaithandu dosai recipe
      Vazhaithandu dosai recipe

  • Take a big mixie jar. Add onion, green chilli, ginger, cumin seeds and curry leaves. Grind coarsely without water.

  • Now add in the batch of chopped banana stem slices by squeezing the buttermilk. Grind coarsely without adding water. Then add little water and grind to a smooth paste. Do not add more water. Firstly add 1/4 cup water. Try to grind to smooth paste by wiping the sides.

  • Open the mixie jar and add the remaining banana stem pieces too. Now grind again to a smooth paste. Add little water if required. As banana stem is a watery vegetable, it doesn’t need more water to grind. After grinding, paste looks dark grey or black in color. Its completely normal. Don’t panic. 

  • Take 4 cups of our regular idli batter in a wide bowl. Add this banana stem paste to the batter and mix well. Batter turns light grey in color after mixing. Check for taste and add salt if required. Add some water if required. Addition of water depends on the consistency of idli batter and the paste. So use water carefully.
  • Vazhaithandu dosai recipe

  • Heat a dosa tawa. Spread a ladleful of batter to make a thin or thick dosa. Let it cook in medium flame till 50%. Now drizzle oil all over the dosa. Flip and cook the other side OR remove once the bottom turns golden and top looks completely cooked. Fold and remove. Serve hot with chutney or sambar !
  • Vazhaithandu dosai recipe

    Enjoy !

Note

  • For variations, you can use red chilli instead of green chilli while grinding.
  • You can make this dosa thin or thick as you like.
  • No fermentation is required as we are using fermented idli dosa batter.
  • Make sure idli batter is not too thin or watery. After adding paste, the batter will become even more thin.
  • You can refrigerate this batter and use it for one day.


Try this healthy banana stem dosa/ vazhaithandu dosai for a change.

I am sure everyone will love it ! I made uthappam kind for me. 

Banana stem dosa


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