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

October 9, 2020

Pirandai Dosai –Pirandai Recipes - Adamant Creeper Dosa Recipe

Pirandai dosai

I have an adamant creeper plant in my balcony garden. Adamant creeper is called as Pirandai in Tamil. I have given its name in all the languages and its amazing health benefits below. Please check it. As its rich in Vitamin C and Calcium which is good for bones, I try to include pirandai in my cooking atleast once in a month. Usually I make pirandai thogayal for rice. But this time, I wanted to try some other recipes with it. So as usual, I started my experiments with this healthy and yummy pirandai dosai recipe. As I expected, it came out very well in the first attempt itself.

Actually no one in my family was able to find that pirandai is added in this dosa recipe. It was tasting like usual dosas. To make it more flavorful with a green look, I added some coriander leaves, green chilli and ginger. But you can skip all these ingredients and make a plain piranadi dosai too. So friends, if you are looking for some healthy pirandai recipes apart from chutney and thogayal, do try this pirandai dosa recipe. I am sure you will love it like us. This pirandai dosa batter can be refrigerated and used for 2 days.

Lets see how to make this healthy adamant creeper dosa/ Pirandai dosai recipe with step by step pictures along with its health benefits and names in different languages.

Also check out my Pirandai kuzhambu if interested !



Name of Adamant creeper in different languages


  • English: Adamant creeper, Bonesetter, Devil's Backbone, Veldt Grape.
  • Hindi: Hadjod, Hadjor, Asthisrumgala
  • Malayalam: Changalamparanda-ചങ്ങലംപരണ്ട
  • Sanskrit: Vajravalli, Asthisrinkhala, Kulisa, Asthisamharaka.
  • Tamil: Pirandai-பிரண்டை
  • Telugu: Nalleru, Gudametige, Kokkitaya-ralu

  • Health benefits of Pirandai / Adamant creeper

    As pirandai has amazing health benefits, I wanted to share it with you all !


  • Cissus Quadrangularis is the biological name of pirandai. It has high vitamin C and calcium.
  • Pirandai is helpful to cure knee problems and its juice mixed with sesame oil is used in the treatment of fracture and sprain.
  • Pirandai recipes are useful for people with indigestion issues, flatulence, nausea, cough and piles.
  • Always grease your hands with sesame oil to avoid your hands from itching.
  • Use tamarind in all pirandai recipes else it will make your tongue itchy.

  • Pirandai dosa

    Pirandai dosai recipe / Adamant creeper dosa


    Pirandai dosai recipe / Adamant creeper dosa

    Pirandai dosai recipe / Adamant creeper dosa for breakfast and dinner. Its a healthy dosa recipe !


     
    Cuisine: South Indian
    Category: Main course
    Serves: 10
    Prep time: 16 Hours
    Cook time: 10 Minutes
    Total time: 16H10 Minutes
     
    1 cup = 250ml
    • Idli rice - 1.5 cups
    • Urad dal - 1/4 cup
    • Methi seeds - 1/2 tsp
    • Pirandai / adamant creeper - 1/4 cup
    • Coriander leaves - 1/4 cup
    • Green chilli - 2
    • Ginger - 1 inch piece
    • Salt & water - as needed
    HOW TO MAKE PIRANDAI DOSAI
    1. Grease your hands with sesame oil generously and clean the pirandai.
    2. Chop the nodes, head and tail portion. Discard it. Now remove the ridges using a knife or peeler.
    3. Wash it well and chop into 1 inch pieces.
    4. Wash and soak rice, urad dal and methi seeds for 4 hours.
    5. In a mixie jar, grind pirandai, coriander leaves, green chilli, ginger to a coarse paste.
    6. Add the soaked rice and dal. Grind to a smooth paste and collect in a vessel.
    7. Cover and ferment it overnight or minimum 12 hours.
    8. The next day, add salt and mix the batter well.
    9. Make thin or thick dosa as per your liking. Enjoy with coconut or tomato chutney !
    METHOD - STEP BY STEP PICTURES
    • To clean pirandai / adamant creeper, apply sesame oil/ gingely oil all over your hands and palm generously to avoid itching. Alternately you can wear some thick gloves and clean it.
      • You should apply sesame oil in your hands else your hands will be itching for one day after cleaning the pirandai. I have experienced this. So do not skip or forget this step.
      Pirandai dosai

    • Take the pirandai and break the nodes. Chop the head and tail portion. Remove the fibers if any. Now remove the ridges of pirandai using a knife or peeler. Discard it.
    • Pirandai dosai

    • Wash it well and chop into small pieces of 1 inch length. Measure 1/4 cup from it and set aside. Set aside.
    • Pirandai dosai

    • Take a bowl and add rice, urad dal, methi seeds. Wash it well and soak it for 4 hours.
    • Pirandai dosai

    • Wash and take the chopped pirandai, coriander leaves, ginger and green chilli in a mixie jar. Grind coarsely adding little water.


    • Now add the soaked rice, urad dal and methi seeds. Grind everything to a smooth paste adding required water. Make the batter thick. Do not make it too watery.
    • Pirandai dosai


    • Transfer the batter to a bowl. Cover and let it ferment for 12 hours or overnight based on the weather conditions in your place. I kept it for 16 hours.


    • The next day, batter would have been raised. Now add required salt and mix well. Adjust the consistency of batter by adding little water if needed.
    • Pirandai dosai

    • Heat a dosa tawa and pour 1/4 cup of water, lower the flame and wipe the dosa tawa completely. Now pour a ladleful of dosa and spread it thin or thick as you like. Cook till 3/4th and then drizzle with sesame oil/ gingely oil or ghee all over the dosa. Flip and cook both the sides and remove in a plate.Pirandai dosai
    • Pirandai dosai

    • Enjoy with coconut chutney or tomato chutney. I liked it with  raw onion chutney !


    Note

    • I used coriander leaves, green chilli and ginger to give a nice flavor and color. You can add a small piece of tamarind if you like but I din't use it. You can skip all the other ingredients and use pirandai alone to make this dosa batter.
    • There is no need to saute the pirandai in oil before grinding. As we are fermenting the batter, it doesn’t have the itchy feeling while you eat.
    • Make sure the batter is well fermented. Leave it for 12 to 16 hours based on the weather. 
    • People living in cold countries can keep the batter inside the oven with lights on or cover the batter bowl with a blanket and keep it over the gas burner after switching it off. Keep it over night. It helps to ferment the batter well.
    • You should apply sesame oil in your hands else your hands will be itching for one day after cleaning the pirandai. I have experienced this. So do not skip or forget this step.
    • While making dosa, drizzle it with sesame oil or ghee as pirandai generates body heat. Oil or ghee helps to balance it. Use ghee if giving for kids. 

     

    Yummy, healthy pirandai dosai is ready to relish. Make it thick or thin and enjoy !

    Pirandai dosai


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    September 10, 2020

    Instant Ragi Idli–Ragi Rava Idli/Ragi Suji Idli Recipe

    Instant ragi idli recipe

    I have been making this instant ragi idli with ragi flour(finger millet flour in English) and rava/suji (Semolina in English) at least once in a week for the past few months. Usually I make instant ragi dosa or ragi adai. As I got bored of those dishes, I wanted to try some varieties of ragi recipes. As a result of this, I tried Instant ragi idli, ragi idiyappam and ragi mudde these days. All the dishes came out well in the first attempt itself. Still I wanted to blog them after few trials.
    So today I am confidently sharing this instant ragi idli which can be prepared under 10 minutes. In this recipe, I have used equal amount of ragi flour (Nachni in Hindi, finger millet in English), unroasted suji/ Bombay rava/ Semolina along with curd, baking soda and salt. If you want to make this ragi idli without soda, you can use Eno fruit salt instead. Similarly if you want to make this idli without curd or with less curd, you should use more water and baking soda. But I would strongly recommend to use curd and use less baking soda which is good for health. Its a diabetic friendly and diet friendly recipe. People who look for weight loss can have this for dinner. It keeps your tummy full over the night.

    I have tried this instant ragi idli with many side dish combination. But I felt tomato based side dishes suits well for this ragi idli as it tastes bland. So you can make tomato chutney, tomato mint chutney, tomato capsicum chutney or tomato thokku. I make one of these side dishes regularly. If you like, you can try with coconut chutney, tiffin sambar or idli podi / gun powder too.

    Ok friends, lets see how to make instant ragi idli recipe with ragi flour and rava with step by step pictures and video.




    Instant ragi idli

    Instant ragi idli recipe


    Instant ragi idli recipe

    Instant ragi idli recipe using ragi flour , rava / suji, curd and baking soda


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


    INGREDIENTS
    1 cup = 250ml
    • Ragi flour / Finger millet flour - 3/4 cup
    • Unroasted rava / Suji / Semolina - 3/4 cup
    • Curd / Yogurt - 1.5 cups
    • Baking soda - 1/4 tsp
    • Salt and water - as needed
    HOW TO MAKE INSTANT RAGI IDLI
    1. In a wide bowl, mix ragi flour, unroasted rava/suji, salt and curd.
    2. Mix well and add little water to bring into thick idli batter consistency.
    3. Add baking soda at the end. Mix well and rest for 5 minutes.
    4. In the mean time, roll boil water in idli pot and grease the idli plate.
    5. Pour idli batter in greased mould and steam it for 10 to 15 minutes till tooth pick comes out clean.
    6. Remove the idli plate and rest for few minutes. Now scoop out the idli using a ladle or spoon.
    7. Serve hot with tomato, onion chutney as side dish. Tastes great !
    METHOD - STEP BY STEP PICTURES
    • In a wide bowl, mix ragi flour, unroasted rava/suji, salt and curd. Mix well.
      Instant ragi idli recipe
    • Add required water gradually and mix to make a thick batter. Do not use more water. I used 3/4 cup water but its quantity differs based on the consistency of curd. Add baking soda and mix well. 
    • Rest the batter for 5 to 10 minutes. Mix well and check the consistency of batter. It should be thick but pourable. 
    • Do not make the batter thin or watery. Idli becomes sticky and flat.
      Instant ragi idli recipe
    • In the mean time, boil water in idli pot. Grease idli plate with gingely oil. Pour idli batter in each mould. You can also make this idli by spreading cloth in idli plate.
      Instant ragi idli recipe
    • When the water starts to roll boil, keep the idli plate. Steam it for 10 to 12 minutes till toothpick comes out clean.

    • Remove the idli plate, rest for 2 minutes. Then remove the idli using a spoon or ladle.
      Instant ragi idli recipe
    • Serve hot with tomato chutney, tomato mint chutney, tomato capsicum chutney or tomato thokku. We love these side dishes. Enjoy !

    Note

    • For variations, you can ENO fruit salt instead of baking soda. Use 1/2 tsp for this recipe.
    • Do not reduce the quantity of semolina. Equal amount of ragi flour and rava helps.
    • The most important point to note is : batter should be thick and pourable. Do not make thin batter. Idli becomes sticky and flat.
    Enjoy this healthy, Instant ragi idli and share your feedback with me!
    Instant ragi suji idli
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    July 10, 2020

    Karnataka Gojjavalakki Mix – Instant Huli Avalakki Mix Recipe / Poha Puliogare Mix

    instant gojjavalakki mix
    Recently I started making homemade, instant mix recipes inspired by my fellow blogger friends. I have tried rava upma mix, poha upma mix, ven pongal mix, bajji bonda mix recipes successfully. Following that, I tried this easy and yummy Karnataka style gojjvalakki mix recipe. Gojjavalakki is nothing but tamarind flavored poha upma which we call as puli aval in Tamil, Huli avalakki / kuttu avalakki recipe in Kannada. People also call this as poha puliyogare. This is one of the popular breakfast recipes in Karnataka.

      When I tried the authentic gojjavalakki recipe to share in my blog, Raksha and Sendhil loved it very much. Raksha told me to make it often and that’s when I came across this instant gojjavalakki mix. As Raksha’s online school starts early in the morning, I am trying to make easy and instant breakfast recipes. This gojjavalakki mix is so handy. All we have to do is to add hot water to this pre made mix and soak it. Your breakfast would be ready in minutes. Just garnish with grated coconut , drizzle with gingely oil and serve. Tastes so good and flavorful. For this recipe, I referred many blogs and YouTube videos. Though its my first attempt, it came out so well.

     Usually people use thick poha for making gojjavalakki but I used thin avalakki which is called as paper aval / thin poha. This gojjavalakki mix takes very less time to prepare. Once you prepare in bulk and store in a box, you can make breakfast, dinner or for evening snacks instantly. It stays good for a month without refrigeration. Bachelors, working women and people who plan for a trip or travel abroad officially or for studies can make this instant mix and keep it. It would be really helpful to whip up a quick food. Ok friends, lets see how to make Karnataka style gojjavalakki mix recipe with step by step pictures.

    instant gojjavalakki using gojjavalakki mix


    Homemade, Instant Gojjavalakki Mix Recipe


    Homemade, Instant Gojjavalakki Mix Recipe

    Easy, instant gojjavalakki mix recipe



    Cuisine: Karnataka
    Category: Main course
    Serves: 1 kg
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 240ml
    • Thin or thick poha /avalakki /Aval – 4 cups
    • Karnataka style Rasam powder – 1.5 tbsp
    • Turmeric powder – 1 tsp
    • Tamarind – lemon size, oil – 2 tsp (roast n powder)
    • Salt – 1.5 tsp
    • Jaggery – 1 to 2 tbsp ( I used nattu sakkarai powder)
    • Cooking oil – 2 tbsp
    • Mustard seeds – 2 tsp
    • Urad dal – 1.5 tbsp
    • Chana dal – 2 tbsp
    • Roasted Peanuts – 1/4 cup
    • Curry leaves – few
    • Hing – 1/4 tsp
    • Water – to soak ( 1 cm above poha), around 2 cups
    • Poha mix – 1.5 cups ( for 3 people)
    • Grated coconut – to garnish
    HOW TO MAKE INSTANT GOJJAVALAKKI MIX
    1. Grind the poha in batches to a coarse rava texture. Set aside
    2. Heat 1 tbsp oil and roast the tamarind pieces. Switch off the flame, let it cool.
    3. Grind to a fine powder. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, roasted peanuts, curry leaves, hing, red chilli.
    4. Roast till dals turn golden in color. Switch off the flame. Cool down.
    5. Add powdered poha, tamarind powder, rasam powder, jaggery and salt.
    6. Mix everything nicely. Store in a box. No need to refrigerate.
    7. Stays good for 2 to 3 weeks.
    8. To make gojjavalakki for 3 persons using this mix : Take 1.5 cups gojjavalakki mix in a bowl.
    9. Add hot water till its 1 cm above the mix. Using a ladle mix it thoroughly.
    10. Cover and rest it for 10 minutes. Garnish with grated coconut and serve !
    METHOD - STEP BY STEP PICTURES
    • Grind the poha in a mixie in batches. Grind it like rava / semolina. Do not make it too coarse or powdery. I used 1 cup per batch. Collect in a plate. 
    • instant gojjavalakki mix recipe
    • Heat 1 tbsp oil in a kadai. Pinch lemon sized tamarind into small pieces. Roast in oil patiently till it turns crispy.
    • Switch off the flame and transfer to a plate. Let it cool down completely. Grind to a fine powder. 
    • instant gojjavalakki mix recipeinstant gojjavalakki mix
    • Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, peanuts, red chilli, hing and curry leaves. Switch off the flame and cool down.
    • instant gojjavalakki mix
    • Add the powdered poha, Karnataka style rasam powder, salt, powdered tamarind, jaggery and mix well. Check for taste and add salt, rasam powder if required. Store in a box after it cools down. Use a clean spoon whenever you use. Instant gojjavalakki mix is ready. You can keep it for 2 weeks to 3 weeks without refrigeration. 
    • instant gojjavalakki mix instant gojjavalakki mix
    • To make gojjavalakki for 3 people : Take 1.5 cups of instant gojjavalakki mix in a bowl. Boil 2 to 2.5 cups of water till it bubbles. Add this hot water to the mix. Water level should be 1cm above the poha mix. Mix well to coat the poha with water. If it looks dry, you can add little more hot water. Cover the poha mix with a lid and rest for 10 minutes. Open the lid and fluff it gently. Add grated coconut . I drizzle a tsp of gingely oil and serve with curd, sev or chutney !instant gojjavalakki mix instant gojjavalakki mix recipe

    • Enjoy !

    Note

    • Adjust the quantity of tamarind based on the rasam powder's spice level.
    • Sauting tamarind in oil helps to roast it evenly and makes it crispy once it cools down.
    • Alternately you can dry roast the tamarind too.
    • Do not store the mix before it cools down completely.
    • You can also cook the poha mix in low flame in a kadai adding plain water.
    • Actual recipe called for using dried coconut powder/ kobbari powder.  But I din't add coconut in the gojjavalakki mix to increase its shelf life.
    • Use store bought or homemade Karnataka style rasam powder for best taste. 
    Try this easy, yummy, Instant gojjavalakki mix and enjoy a quick breakfast / dinner !

    instant gojjavalakki mix


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    June 23, 2020

    Bread Butter Jam Toast / Sandwich Recipe

    Bread butter jam

    Bread Butter Jam Recipe is the simplest and the basic sandwich recipe even a kid can make it easily. Usually kids make this for fireless cooking in school competitions.  I still remember this was my breakfast during our honey moon in Srilanka in a Five star hotel😀.

     Here in Bangalore, I have tasted bun butter jam in small sandwich shops and I just love it. Today I made the same using fresh bread slices. I think most of the moms pack this bread butter jam for their kids school lunch box or snacks box as it can be prepared easily under few minutes. In my case, I have never packed this for Raksha as she is not a big fan of jam based recipes. Somehow she hates the sweet taste in store bought jams. But myself and Sendhil likes to have it once in a while for our breakfast during weekends.

    So last Sunday, I made this for ourselves and plain bread toast with butter for Raksha which is her favorite. As we all know, the plain bread butter jam is not a healthy choice for kids. Consuming it once in a while is not an issue but I won’t recommend to eat it regularly. So, to make it more healthy and interesting, we can add some toppings like chopped nuts, sliced fruits, sliced avocado, cheese etc.

    You can play with your imaginations and do it based on your kids likings. You can serve it raw or toast it as I did. Tastes good in either ways. But use fresh or 1 day old bread slices for best taste. Now lets see how to make the simple and basic bread butter jam recipe with step by step pictures.

    Do check out my other sandwich recipes too !

    Bread butter jam toast

    Bread Butter Jam Recipe


    Bread Butter Jam Recipe

    Bread Butter Jam Recipe for quick breakfast or snacks.



    Cuisine: Indian
    Category: Sweet
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes



    INGREDIENTS

    • Milk bread or brown bread - 9 slices
    • Mixed fruit jam - as needed ( I used Kissan jam)
    • Butter at room temperature - as required
    • Butter - to spread on the tawa (If toasting)
    For additional toppings
    • Sliced, mixed fruits
    • Chopped nuts
    • Chopped avocado
    • Peanut butter instead of plain butter
    HOW TO MAKE BREAD BUTTER JAM
    1. To make bread butter jam, take 3 fresh bread slices.
    2. Apply jam on one slice and butter on other. Cover it to make a sandwich.
    3. Take the 3rd bread slice and apply jam in it.
    4. Cover it to make a layered sandwich with 3 bread slices.
    5. You can cut and serve as such OR toast it. For this, apply butter on a hot tawa.
    6. Toast the bread butter jam both the sides and serve hot !
    METHOD - STEP BY STEP PICTURES

    • To make bread butter jam, take 3 fresh bread slices. Apply jam on one slice, butter on the other.

    • Place the buttered slice over the jam slice and cover it. Take the 3rd bread slice and apply the jam.
    • Bread butter jam recipe
    • Cover it to make a 3 layer sandwich. Now you can cut them into two halves as shown in the cover picture OR toast it following the next step. 
    • Bread butter jam recipe
    • To toast the bread butter jam, heat a dosa tawa and apply butter on it. Toast both the sides in low to medium flame by flipping it whenever needed.
    • Bread butter jam recipe
    • Remove and cut into two or four pieces. Serve hot !Bread butter jam recipe

    Note

    • I used Kissan mixed fruit jam. You can use any other flavor or homemade jam too.
    • Instead of jam, you can try to use sweetened fruit pulp too. 
    Make this easy, yummy bread butter jam and enjoy !
    Bread butter jam recipe


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    June 19, 2020

    Green Chutney Cheese Sandwich Recipe - How To Make Chutney Sandwich

    Green chutney cheese sandwich
    Green chutney sandwich with cheese was my recent try in sandwich recipes. I tried this recipe after tasting in a sandwich shop here. Spicy Indian style green chutney with grated cheese stuffed sandwich was tasting so good. Kids would love it for sure. Raksha loved it with tomato ketchup. For me and Sendhil, I skipped adding cheese as we both are not a big fan of it. We loved the toasted, plain green chutney sandwich as such. Green chutney for sandwich can be prepared in many ways.

    Here I have made it simple without adding coconut, chaat masala etc. Instead I used roasted gram dal / chutney dal for to make a thick spreadable chutney. Roasted gram dal helps to give a binding and acts as a thickening agent.  To make bright green colored chutney, I used turmeric powder and a pinch of sugar. Do not skip it. Ok, lets see how to make cheese chutney sandwich recipe with step by step pictures.
    Green chutney cheese sandwich

    Green Chutney Cheese Sandwich


    Green chutney cheese sandwich

    Green Chutney Cheese sandwich recipe



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



    INGREDIENTS
    • Bread – 8 slices
    • Grated cheese – 1 cup
    • Butter – to toast
    For Green chutney
    • Coriander, mint leaves – 2 handful
    • Roasted Gram dal – 2 tsp
    • Green chilli 2
    • Ginger – 1 inch
    • Salt - as needed
    • Turmeric powder - 1/4 tsp
    • Sugar - 1/2 tsp
    • Lemon juice
    HOW TO MAKE GREEN CHUTNEY SANDWICH
    1. Wash the coriander, mint leaves.
    2. Grind chilli, leaves and other ingredients given under green chutney.
    3. Grind to a smooth, thick paste and set aside.
    4. Take a bread slice and apply chutney. Spread some grated cheese.
    5. Cover the bread slice with another slice and apply butter on top side.
    6. To make the toast, smear butter on hot dosa tawa.
    7. Keep the green chutney cheese sandwich and toast both the sides till golden.
    8. Remove and serve hot with tomato ketchup or mayonnaise if you like.
    METHOD - STEP BY STEP PICTURES


    • Wash the coriander and mint leaves. In a mixie jar, take all the ingredients given under “ for green chutney” to a thick, smooth paste.

    • Take 2 bread slices. Apply green chutney on one slice and cover it with grated cheese.
    • Green chutney cheese sandwich
    • Cover it with another bread slice and apply butter on top.
    • Green chutney cheese sandwich
    • Heat a dosa tawa and apply butter. Place the sandwich and toast both the sides till golden brown. Slice and enjoy !  Serve with tomato ketchup.Green chutney cheese sandwich

    Note

    • Green chutney looks bright green in color when you add sugar, turmeric powder. So don’t skip it.
    • You can skip grated cheese and use chutney alone.
    • I used cheese for Raksha and skipped it for us.

    Try this easy, yummy, Indian style green sandwich and enjoy !
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    June 12, 2020

    Instant Tomato Dosa Recipe With Rice Flour – Instant Thakkali Dosai

    Instant tomato dosa
    I got this instant tomato dosa recipe from my School moms group friend Archana. She shared few pictures of this instant thakkali dosa and a recorded voice message with recipe in WhatsApp. She suggested me to try and blog this instant dosa variety. Usually I make varieties of instant dosa recipes like wheat flour dosa, jowar dosa, ragi or millet dosa for my dinner. I am happy that I tried this recipe too. Its a very easy and quick instant dosa recipe. This batter can be prepared under 10 minutes.

     With the mild tangy taste of tomato and bright red color, this tomato dosa was so good in taste. It was a super hit in my family. We all loved it. Make the batter watery like neer dosa and rava dosa because consistency of dosa batter is the key to make super crispy and lacy dosa as shown in the picture. You will get it after making one or two dosa and adjust the water quantity accordingly.

    This instant tomato dosa tastes the best when served hot with coconut chutney as side dish. It also tasted good even after cooling down. So you can pack for tiffin box if you like. This batter can be refrigerated and use it the next day too. Friends, do try this easy and quick tomato dosa recipe. You will love it for sure.

    Note : Below picture was taken at night using the fresh batter. The remaining pictures were taken the next day morning by making dosa with leftover batter.

    Instant tomato dosa

    Instant tomato dosa

    Instant Tomato Dosa Recipe


    Instant tomato dosa

    Instant tomato dosa recipe with rice flour, sooji and wheat flour.


    Cuisine: South Indian
    Category: Side dish
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS
    To Grind (1 cup = 240ml)
    • Tomato – 3 ( Use 4 for more tangy taste)
    • Byadgi or Kashmiri Red chilli – 4 (helps to get bright color, add 6 to 8 for spicy taste)
    • Pepper corns – 1/2 tsp
    • Cumin seeds – 1 tsp 
    • Ginger – 1 inch piece
    • Water – to grind smoothly
    For dosa batter
    • Rice flour – 1 cup
    • Sooji / Rava / Semolina – 1/2 cup ( I used Chiroti rava/ fine rava) 
    • Wheat flour – 1/2 cup 
    • Big onion - 1 (finely chopped )
    • Curry leaves – Few (finely chopped)
    • Coriander leaves – finely chopped 
    • Salt & Water – as needed
    • Cooking oil – to drizzle over dosa
    HOW TO MAKE INSTANT TOMATO DOSA
    1. Grind tomato, pepper corns, cumin seeds, ginger to a smooth paste.
    2. In a wide bowl, take rice flour, wheat flour and sooji.
    3. Add the ground tomato paste, salt, finely chopped onion, curry leaves and coriander leaves.
    4. Add required water and make thin batter.
    5. Heat dosa tawa. Pour the watery batter in a circular motion. 
    6. Flip and cook both the sides in medium flame till golden and crispy.
    7. Remove the dosa and serve hot with coconut chutney. 
    INSTANT TOMATO DOSA RECIPE - STEP BY STEP PICTURES

    • To make tomato paste, grind tomato, pepper corns, cumin seeds, ginger to a smooth paste. Set aside.Instant tomato dosa
    • In a mixing bowl, take rice flour, wheat flour and sooji. Add tomato paste, finely chopped onion, curry leaves, coriander leaves and salt. Instant tomato dosa recipe
    • Add required water and make thin batter. Batter should be watery in consistency just like neer dosa or rava dosa batter.

    • Instant tomato dosa recipe
    • Heat a dosa tawa. Pour the batter in a circular motion. Cook in medium flame till golden. Flip and cook the other side too.

    • Instant tomato dosa recipe
    • Fold and remove the dosa in a plate. Serve hot with coconut chutney. Enjoy !!

    Note

    • Make the batter thin and watery to make the dosa crispy else dosa looks thick and hard.
    • Add more tomatoes and red chillies if you like more tangy and spicy dosa. 
    • You can also use green chillies instead of red chillies but color of dosa won’t be bright red.

    Try this easy, instant tomato dosa recipe and enjoy !
    Instant tomato dosa with rice flour
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