Recent days I started to include some organic traditional rice varieties like Kaatuyanam, Poongar, Maapilai samba for my breakfast and dinner in the form of idli, dosa. Whenever I try a new grain at home, my first preference would be idli and dosa. Based on its taste, flavor and approval from family, I go for pongal, upma, porridge etc. Today I have shared Kattuyanam arisi idli dosai batter recipe without using idli rice.
Kaatuyanam rice (காட்டுயானம் அரிசி) is a traditional rice variety of Tamil Nadu which is used to be a forest yield. It is a 7 Ft tall 210 days yield which is common in tropical land mass. It can provide bone strength equivalent to a “Forest Elephant” . Also the height of this Kattuyanam plant can hide an elephant. That’s why it is named as “Kaatu Yanam”.
Nowadays many people have started using these organic rice varieties in their daily cooking due to their amazing health benefits. They are low in Glycaemic index, rich in fibre and anthocyanin which is a natural detoxifier when compared with our regular white rice. Its also a good source of Vitamin B, Zinc, Calcium and Manganese. So It helps to reverse diabetes, boost immunity, delays aging, reduces cholesterol and lose weight. This Kaatuyanam rice in Tamil, as its name suggests, it strengthens the body like a wild elephant. Its also called as Kattudai Oonan in Tamil.
Now lets see how to make Kaatuyanam rice idli, dosa batter recipe with step by step pictures and video.
Wash the rice several times till the water runs clear.
Take in a wide bowl. Add urad dal and fenugreek seeds.
Wash it once and soak in enough water for minimum 5 hours.
Grind them to a smooth paste adding required water. You can use a mixie or grinder.
Transfer the batter to a big vessel and cover it. Ferment it overnight or 12 hours.
The next day, batter would have raised well. Add salt and mix it.
Boil water in an idli pot. Pour the batter in a greased idli plate.
Steam the idli for 15 minutes or till the tooth pick comes out clean.
Remove the idli plate and rest it for 10 minutes. Serve hot with chutney or sambar.
METHOD - STEP BY STEP PICTURES
In a bowl, take the kattuyanam rice and wash it thrice or several times till the water runs clear. Add urad dal and fenugreek seeds and wash everything once.
Add enough water and soak them for 5 hours. Alternatively you can soak the rice separately and soak the urad dal + fenugreek seeds separately.
After soaking, grind everything to a smooth paste adding required water. Do not grind it too thick or watery. Its consistency should be like our regular idli dosa batter. But the color of this batter would be slightly reddish. Transfer the batter to a vessel and cover it.
Ferment the batter and leave it over night or for 12 hours based on the weather in your place. The next morning, take the batter. It would have raised well. Add required salt and mix well.
Boil water in an idli pot. Grease idli plate with sesame oil. Pour the batter and place in idli pot. Steam it for 15 minutes.
Remove the idli plate and rest for few minutes. Now remove the idli using a small ladle. Serve with chutney and sambar.
Enjoy !
Note
I have not used idli rice in this recipe. If you want to use, add 1/2 cup of rice for this measure.
The ratio of rice and dal is 4:1. You can use 5:1 ratio too.
Do not skip methi seeds as it gives a nice flavor for this idli.
You can use and store this batter for 2 to 3 days.
Try this healthy Idli recipe and enjoy with your favourite chutney, sambar !
Andhra’s most popular and healthy breakfast recipe, Pesarattu along with Allam pachadi i.e Ginger chutney is one of my favourite recipes with Green gram/ Mung beans. I try to make it at least once in two weeks. In Tamil, we call it as Pacha payaru dosai. Though I make it regularly at home, I have never shared the recipe in my blog.
People fondly call this Pesarattu as MLA Pesarattu as it is popular in the MLA head quarters in Hyderabad. Usually this Pesarattu is stuffed with plain rava upma and served with spicy and tangy Ginger chutney. Some people also spread onion, carrot and green chilli mixture over the dosa instead of stuffing upma in it.
Today I have shared a very simple recipe without any stuffing or topping as we like it that way. We simply need a tangy Allam pachadi to go with it. Basically Green gram is high in fibre and low in calories. So this Pesarattu dosa recipe would be ideal for people looking for weight loss. It also makes less bloating and gas when compared with other legumes. So anyone can easily consume it without any worries.
Ok, lets see how to make this Andhra special Pesarattu recipe with step by step pictures.
Pesarattu recipe - Andhra style Pesarattu recipe with rice
Pesarattu recipe - Andhra style pesarattu recipe with rice
Chopped onion, green chilli and carrot - for topping
HOW TO MAKE ANDHRA STYLE PESARATTU RECIPE
Wash and soak green gram along with rice for 4 to 6 hours.
Grind to a smooth or slightly coarse paste adding cumin seeds, green chilli and ginger.
Transfer to a bowl. Add salt and mix well.
Heat a dosa tawa. Spread the dosa thin or thick.
Drizzle oil or ghee. Cook the dosa till its crispy and well cooked.
No need to flip it. Flip the dosa and cook if you make it thick.
Serve with Allam pachadi / Ginger chutney.
METHOD - STEP BY STEP PICTURES
Wash and soak green gram for 4 to 6 hours. Grind it adding green chilli, ginger and cumin seeds to a smooth paste.
Transfer to a vessel. Add required salt and mix well. Check for batter consistency. Add water if needed.
Heat dosa tawa. Spread a ladleful of batter. Make it thin or thick as you like. Cook the dosa in low to medium flame till its cooked well. Drizzle oil or ghee around the Pesarattu.
Cook till the bottom turns light golden brown. No need to flip the other side if you want crispy dosa else you can flip and cook for few more minutes.
For variations, you can spread finely chopped onion and carrot all over the Pesarattu, flip and cook the other side.
Serve hot with Ginger chutney / Allam pachadi.
Enjoy !
Note
I grind the batter smooth. If you like, you can grind it slightly coarse.
Adjust the quantity of green chilli as per your taste.
Make this healthy and tasty Green gram dosa / Pesarattu and enjoy with Allam pachadi / Ginger chutney !
Mudakathan keerai in Tamil / Balloon vine leaves in English/ Harivay Soppu in Kannada/ Buddakakara in Telugu/ Gubbaara bel in Hindi is a super healthy and tasty greens that is widely used in the treatment of Arthritis (mudakku vatham in Tamil) for strengthening bones. It is also used to cure ear pain, cough and cold. It acts as a mild laxative and helps to relieve constipation and gas trouble.
Recently when I visited my MIL, she gave me a bunch of homegrown Mudakathan leaves from our backyard. Usually we make THIS DOSA with Mudakathan leaves. This time, I tried an instant Mudakathan keerai dosa with leftover idli dosa batter.
I referred some recipes from You tube and tried it. Though it had a mild bitter taste, I liked the dosa very much as it can be prepared instantly. We usually make raw garlic chutney / Poondu molaapdi as side dish for this Mudakathan dosai. I had it with coconut chutney this time and its also a good side dish I feel.
Friends, do try this Instant Mudakathan dosa / Balloon vine leaves dosa with leftover idli, dosa batter. I am sure you will love it like me.
Remove the stem and wash the mudakathan keerai / Balloon vine leaves thrice and set aside.
Heat oil and saute small onion, ginger, garlic, pepper corns and cumin seeds.
Switch off the flame and add the washed keerai. Saute for a minute.
Remove and grind to a smooth paste. Add to idli, dosa batter. Mix well.
Check for consistency and add little water if needed. Heat dosa tawa.
Spread thin or thick dosa, drizzle oil, flip and cook both sides.
Remove and serve hot with chutney !
METHOD - STEP BY STEP PICTURES
Take the Balloon vine leaves. Remove the stem and wash the keerai thrice to remove debris. Set aside.
Heat oil and saute small onion, cumin seeds, pepper corns, garlic and ginger. Saute till onion becomes transparent. Switch off the flame.
Add the washed mudakathan keerai after switching off the flame and saute in the heat of kadai. Flame should be off. Keerai shrinks in quantity. Remove and cool down.
Grind to a smooth paste adding little water. Add to the leftover idli dosa batter and check the consistency. Add salt and water if needed.
Heat a dosa tawa. Pour and Spread 1 ladleful of batter. Make it thin or thick as you like. Drizzle oil and cook in low to medium flame. Flip the other side and cook till done. Remove and serve hot with coconut chutney or garlic chutney. Enjoy !
Note
This dosa has mild bitter taste and raw flavor as its an instant version. So please don’t skip onion and other ingredients mentioned here.
Try this healthy, tasty Mudakathan keerai dosa and enjoy with coconut chutney or onion chutney !!
Bamboo rice / Moongil arisi is a super healthy and nutritious rice variety. It is actually the seed that is produced by a flowering bamboo at the end of its life span. Its flowering pattern may vary up to 100 years. Bamboo rice is considered to be a forest produce and in most places only the local tribals are allowed to collect these seeds.
Bamboo rice is a miraculous grain with lots of health benefits like high protein content than regular rice and wheat, good for joint pains, lowers cholesterol, manage blood pressure, good source of Vitamin B6 and it has anti diabetic properties.
There are no visible side effects for this rice but people who has thyroid disorders or people who take medicines for Thyroid should avoid taking this rice as it may interfere with the action of medicine and decrease its levels too much.
Friends, Bamboo rice is versatile just like other rice varieties. We can cook it and consume as plain rice or make tiffin varieties like idli, dosa, pongal, upma and some dessert recipes like payasam / kheer.
Today I have shared a super healthy and tasty Bamboo rice idli and dosa batter recipe which gives you soft, spongy idli and crispy dosa. Soon I will try to make kheer/ payasam with it and share here.
Ok, now lets check out Moongil arisi idli dosai recipe with step by step pictures and video.
Wash the bamboo rice thrice till water runs clear.
Add the idli rice, urad dal, poha and methi seeds. Wash everything.
Soak it for 5 hours. Grind to smooth paste adding required salt and water.
Transfer to a big vessel and cover it. Ferment it overnight or minimum 12 hours.
Grease idli mould and pour batter. Steam it for 10 to 15 minutes.
Rest for 2 minutes and then remove it. Serve hot with chutney or sambar.
To make Bamboo rice dosa, take the required batter in a vessel. Add little water and dilute the batter. Mix well and spread dosa on a hot tawa.
Make it thin or thick as you wish. Serve hot with chutney or sambar. Enjoy !
METHOD - STEP BY STEP PICTURES
Wash the Bamboo rice first till water runs clear. Then add idli rice, urad dal, methi seeds and poha. Wash everything together along with Bamboo rice for twice. Add required water and soak it together for 5 hours.
Grind everything together to a smooth paste by adding required salt and water. Transfer the batter to a big vessel and cover it with a plate.
Let the batter ferment overnight or minimum 12 hours based on the weather. The next morning, batter would have raised well. Mix gently.
Boil water in idli pot. Grease idli plate with sesame oil or place a wet cotton cloth. Pour the idli batter. Place the idli plate and steam it for 10 to 15 minutes till the back of spoon or tooth pick comes out clean. Rest the idli plate for 2 minutes and then remove the idli. Serve hot with chutney or sambar.
To make Bamboo rice dosa, take the required idli batter in a bowl. Add little water and dilute the batter. Mix well. Heat a dosa tawa. Pour a ladleful of batter and spread the dosa thin or thick as you like. Let it cook for a minute in medium flame. Then drizzle oil around the dosa and cook till it turns golden in color. Flip the dosa and cook the other side too. Remove and serve hot with chutney or sambar.
Enjoy !
Note
Wash the Bamboo rice well till water runs clear because it has dust and debris.
Do not skip Aval / Poha. It gives soft, spongy idli and golden colored dosa.
This batter gets fermented quickly. So adjust the fermentation time based on the weather condition in your place.
Enjoy this healthy Bamboo rice idli dosa with your favorite chutney and sambar.
Karnataka style coconut dosa / Kayi dosa (Thengai dosai in Tamil) is a flavourful, yummy dosa variety. It is prepared with rice, poha and coconut as main ingredient. It comes out super soft and spongy without adding urad dal.
Last week when I was looking for dosa batter recipe without urad dal, I came across this coconut dosa in Veg recipes of Karnataka blog. I loved its soft and porous texture. So I tried it by doubling the recipe. As expected, it came out very well. We all loved it. I served it with red coconut chutney and garlic chutney. Both went well with this dosa.
Friends, do try this Karnataka style Coconut dosa / Kayi dosa recipe and share your feedback with me.
Coconut dosa - Kayi dosa | Thengai dosai recipe
Coconut dosa - Kayi dosa | Thengai dosai recipe for breakfast and dinner.
Thin Pressed rice / Thin Poha - 1 cup (Use 3/4 cup for thick poha)
Grated coconut - 1 cup
Fenugreek seeds / methi seeds - 1/4 tsp
Salt & water - as needed
HOW TO MAKE COCONUT DOSA
Wash and soak rice, poha and fenugreek seeds together in water for 4 hours.
Grind everything together adding grated coconut and required water.
Grind the batter till smooth and semi thick like dosa batter. Transfer to a vessel and ferment it over night.
The next day morning, batter would have raised well. Add required salt and mix well.
Heat a dosa pan and pour a ladleful of batter. Do not spread it thin.
Let it be small and thick. Cover and cook in medium flame for few minutes.
Dosa will be cooked well and soft with lots of pores. Remove and serve hot with chutney.
Tastes best with tomato chutney, garlic chutney or spicy coconut chutney.
METHOD - STEP BY STEP PICTURES
Wash and soak the dosa rice, poha and fenugreek seeds together in water for 4 to 5 hours.
Grind the rice mixture in a wet grinder or mixie adding some water. When it is half ground, add the grated coconut and grind the batter till smooth and semi thick like dosa batter in consistency. Make sure you do not grind the batter thin because dosa will become flat and thin if the batter is thin.
Transfer the batter to a vessel and cover with a plate. Let it ferment over night or minimum 10 to 12 hours based on the weather.
The next day morning, batter would have raised well. Add required salt and mix well. If the batter is too thick, add little water to bring dosa batter consistency.
Heat dosa tawa. Pour a ladleful of dosa batter and do not spread it. Make it small and thick. Drizzle oil and cover cook in medium flame till its cooked well. No need to flip it.
Remove the dosa and serve hot with spicy coconut chutney or tomato chutney or garlic chutney.
Enjoy !
Note
Do not make the batter thin. Grind it semi thick like dosa batter consistency.
No need to use cooking soda / baking soda or Eno to the batter.
Try this Karnataka style coconut dosa for breakfast / dinner and enjoy !
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.
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.
Dry roast rava/ semolina in a hot kadai in low flame for 5 minutes without changing its color.
Transfer to a bowl. Heat oil in the kadai. Splutter mustard seeds, urad dal, chana dal, green chilli, curry leaves, ginger.
Saute till dal turns golden. Add to the roasted rava. Add salt and mix well.
Add curd and mix well to make thick and pourable batter. Add little water if necessary.
Grease idli plate with oil and pour the batter. Steam in idli pot for 15 minutes or till tooth pick comes out clean.
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.
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.
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.
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.
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 !
.JPG "Kattuyanam rice")
