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

May 12, 2020

Palak Dosa / Spinach Dosa / Keerai Dosai Recipe

Palak dosa
Palak dosa / spinach dosa ( pasalai keerai dosai in Tamil) can be prepared in many ways. Today I have shared a simple and instant spinach dosa recipe using dosa batter. You can also call it as "Green dosa". Here we are adding palak puree in dosa batter and make dosa instantly. Follow the steps given in the recipe. You can make bright green colored spinach puree after blanching.

For variations, you can also grind the raw spinach leaves without blanching it. But there may be slight raw smell in the dosa. But blanched spinach puree gives a good taste and flavor. Green color of the dosa is so appealing and make the kids to eat it without compliants. You don't find much difference in taste as well. This palak dosa can be served with coconut chutney, sambar or idli podi. Soon I will try to make palak dosa in different methods. Now lets check out this healthy, colorful instant palak dosa recipe with step by step pictures.

Palak dosa recipe


Palak Dosa / Spinach Dosa


Palak dosa

Palak dosa / spinach dosa / Keerai dosa in an easy and instant way using dosa batter. 



Cuisine: Indian
Category: Breakfast
Serves: 10 dosa
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

  • Idli dosa batter – 3 cups
  • Palak / Spinach / Pasalai keerai – 1 big bunch / 2 to 3 cups (chopped)
  • Green chilli – 2
  • Ginger – 1 inch
  • Turmeric powder - 1/2 tsp
  • Sugar - 1 tsp
  • Salt & water - as needed
  • Cooking oil - to drizzle over dosa
HOW TO MAKE PALAK DOSA
  1. Wash the spinach / palak leaves.
  2. Boil 2 cups of water adding turmeric powder and sugar.
  3. Add washed palak leaves and cook for 2 minutes.
  4. Remove the blanched palak leaves in a mixie jar and add green chilli, ginger.
  5. Grind to a smooth paste adding little water.
  6. Add the paste to dosa batter and mix well.
  7. Heat a dosa pan and spread a ladleful of palak dosa batter.
  8. Make thin or thick dosa as you wish. Drizzle oil, flip over and cook both the sides.
  9. Fold and remove in a plate. Serve with coconut chutney or sambar !
METHOD - STEP BY STEP PICTURES

  • Wash the spinach / palak leaves / pasalai keerai in water till clean without any sand or dust. Boil 2 to 3 cups of water in a bowl adding turmeric powder and sugar. Adding turmeric and sugar helps to maintain the green color of spinach leaves. 


  • Add the washed spinach leaves and cook for 2 minutes. Switch off the flame once the leaves shrink and turns soft. Do not over cook. Remove the blanched leaves in a plate and let it cool. 
  • Palak dosa recipe

  • Transfer the palak leaves to a mixie jar and add ginger and green chilli. Grind everything to a smooth, thick paste adding little water. 
  • Palak dosa recipe

  • Take 3 cups of dosa batter Add the palak puree to the dosa batter. Mix well and check for salt. Add if needed. 
  • Palak dosa recipe

  • Heat a dosa pan and spread a ladleful of dosa batter either thin or thick as you like. Drizzle oil around the dosa once its half cooked. Flip the dosa when the bottom turns golden in color. Cook for a minute, fold and remove. 
  • Palak dosa recipe Palak dosa recipe

  • Serve hot palak dosa with coconut chutney and sambar. I made red coconut chutney with it. Enjoy !

Note

  • Do not skip turmeric powder and sugar while blanching palak leaves. It helps to retain and enhance the green color of leaves.
  • Add more green chillies and use cumin seeds, 3 garlic cloves while grinding if you like.
  • For variations, you can grind the palak leaves without blanching. But there may be slight raw smell in the dosa. 
  • I used my idli dosa batter. For this I used 5 cups idli rice, 1 cup urad dal and 1/2 tsp of fenugreek seeds. Soak and grind seperately. Mix the batters and ferment overnight. Make idli and dosa the next day. 


Try this healthy, yummy palak dosa and enjoy !
spinach dosa

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April 2, 2020

40 Upma Varieties / Different Types Of Upma Recipes

UPMA VARIETIES

During this lockdown period, when I was thinking to post a collection of some easy breakfast/ dinner recipes, Upma varieties came to my mind. Guys, Please don't hit me for posting this collection😁. According to me, Upma recipe is an under rated dish😉. If properly made, it is one of the easiest and tastiest Indian tiffin recipes that can be prepared instantly with minimal ingredients. I think many of you agree with me. Upma recipes doesn't need any side dish too. But some people prefer coconut chutney, sugar, jaggery, pickle or sev to go with it. Check out my coconut chutney varieties for side dish ideas.

In this post, I have shared 40 upma varieties which includes rava upma varieties like basic rava upma, with video, bansi rava upma in Karnataka style, healthy wheat rava upma and Chiroti rava uppittu in hotel style, kichadi, kharabath recipes, Semiya upma recipe with video, Semiya biryani, rice sevai, poha upma/ aval upma varieties in South Indian and North Indian style, Sabudana/Sago upma in South Indian and North Indian style, Rice upma recipes, Puli upma/ tamarind upma, idli upma recipes, millet upma varieties etc.

Apart from this, I have also shared homemade rava upma mix and Poha upma mix recipe too. I am sure bachelors and working women will find it helpful to make a quick breakfast, dinner recipe.
I still have a big list of upma recipes to try. I will update this list once I post them in my blog.

Ok friends, lets see the collection of 40 upma varieties below. Please click on the image or the title to view each recipe. Do try and share your feedback with me.

Please check the video recipes for Rava upma and Semiya upma below.

Semiya / Vermicelli upma


Karnataka style chow chow bath


Rava upma recipe


RAVA UPMA VARIETIES





















POHA UPMA / AVAL UPMA VARIETIES



















SEMIYA UPMA / VERMICELLI UPMA VARIETIES












SAGO / SABUDANA/ JAVVARISI UPMA VARIETIES





RICE UPMA VARIETIES










 Pori upma







MILLET UPMA VARIETIES






IDLI UPMA VARIETIES














Choose and try your favorite in this upma recipes collection and share your feedback with me.
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February 7, 2020

Black Urad Dal Idli Dosa – Karuppu Ulundhu Idli, Dosai

black urad dal idli dosa
Recently I started making idli, dosa batter adding black urad dal (Karuppu ulundhu in Tamil) instead of white urad dal. When I was newly married I have seen my MIL making idli batter with black urad dal but she removes the skin before grinding the batter. Though its a time consuming process, I found it healthier than white urad dal idli. But here I have made the black urad dal idli with skin. I used whole, round black gram dal. You can use split black urad dal too. In my native place Tirunelveli, we make black urad dal dosa which we call as Kurunai dosai in Tamil. I have shared that recipe in my blog years ago. I have always wanted to try soft idli with black urad dal. So I tried it recently and succeeded in my attempt too. Only the color of idli, dosa looks grey otherwise there is no difference in taste and softness.

 Friends, do try this healthy idli with black urad dal and let me know your feedback.

black urad dal idli

black urad dal dosa

Black urad dal idli dosa recipe


Black urad dal idli dosa recipe

Idli , dosa batter with idli rice/ boiled rice and black urad dal



Cuisine: Tamil nadu
Category: Main course
Serves: 4
Prep time: 14 Hours
Cook time: 20 Minutes
Total time: 14Hours 20 Minutes



INGREDIENTS
1 cup = 240ml
  • Idli rice / Salem rice - 4 cups
  • Black urad dal - 1 cup
  • Fenugreek seeds / Methi seeds – 1/2 tsp
  • Salt and water - as needed
HOW TO MAKE BLACK URAD DAL IDLI DOSA
  1. Wash and soak idli rice, fenugreek seeds for twice or thrice. Soak for 4 hours.
  2. Wash and soak black urad dal for 2 to 3 hours.
  3. In a wet grinder, grind black urad dal with skin till fluffy, smooth adding required water.
  4. Collect the batter in a bowl. Grind the rice to a smooth paste adding required salt.
  5. Add to urad dal batter. Mix them well.  Ferment the batter over night.
  6. The next day, mix the batter well. Steam idli for 10 to 15 minutes.
  7. For making dosa, take the required batter in a bowl. Add little water to dilute the batter.
  8. Heat dosa tawa and spread a ladleful of dosa batter. Cook both sides and serve hot.
  9. Serve black urad dal idli and dosa with coconut chutney or sambar !
BLACK URAD DAL IDLI DOSA - STEP BY STEP PICTURES
  • Wash the idli rice and fenugreek seeds twice or thrice till the water runs clear. Soak it for 4 hours. Wash and soak black urad dal for 2 to 3 hours minimum.

  • In a wet grinder, take the soaked black urad dal with skin. Grind it adding sufficient water. Make a smooth, spongy batter and collect in a bowl. Do not make the batter too thick or too watery. 
  • black urad dal idli dosa

  • Grind soaked rice adding required water and salt to a smooth paste. Collect this batter with urad dal batter. Mix both the batter well using your hands.

  • Ferment the batter overnight or for 12 hours based on the weather. Batter increases in quantity and becomes fluffy and porous. The next day, mix the batter well.
  • black urad dal idli dosa
  • Boil water in idli pot. Grease idli plate with oil. Pour idli batter till 3/4th of the mould and steam for 10 to 15 minutes. Remove the idli plate. Rest for 5 minutes and scoop the idli.

  • To make dosa, take the required batter in a bowl. Add little water and loosen the batter. Heat a dosa pan. Make dosa and cook both the sides. Remove and serve with chutney, sambar. black urad dal idli dosa

Note

  • You can use split black urad dal or whole black urad dal.
  • Do not remove the skin after soaking the dal.
  • Grind the urad dal batter fluffy and smooth. Do not make it watery or too thick. 

Try this healthy black urad dal idli , dosa and enjoy !
Karuppu ulundhu idli dosai
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