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Showing posts with label DOSA VARIETY. Show all posts
Showing posts with label DOSA VARIETY. 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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    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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    July 27, 2019

    7 Taste Uthappam / 5 Taste Uthappam Recipe

    7 taste uthappam
    7 Taste Uthappam / 5 Taste Uthappam Recipe – Many of you would have tasted this dosa variety in restaurants like Saravana bhavan and many restaurants in Tamil nadu. Basically uthappam is a soft, spongy dosa that looks round and small in size. You can make it with freshly ground fermented idli, dosa batter or with leftover idli batter. Both tastes great. Onion uthappam is the most common oothappam variety. But this 5 taste / 7 taste uthappam with 7 different toppings makes this simple dish much more interesting. Though I haven’t tasted this recipe in Chennai Saravana bhavan, I have tasted it in Salem Saravana bhavan – asai dosai and Sree Saravana bhavan restaurant in Krishnagiri. But both the restaurants served 5 taste uthappam with masala toppings like mushroom masala, paneer masala, Gobi masala, grated carrot and small onion. It was so filling that I wasn’t able to eat 3 uthappam.  But the recipe I have shared here is very simple with light toppings. It won’t make you feel full at the same time its so appealing to eyes. Kids would love it for sure. Even we adults would be craving to eat it by seeing their colors. I have made this uthappam with the mini uthappam pan which I bought recently. I purchased it mainly for this recipe and to make pancakes for Raksha. If you are interested to buy this mini uthappam / pancake pan, please check THIS LINK in Amazon. There are many brands available in it.  If you don’t want this pan, you can make in dosa tawa itself.  You can make 3 to 4 per batch based on the size of your dosa tawa. I have used onion, carrot, capsicum, coriander leaves, tomato + crushed pepper, Idli podi / Gun powder, dry fruits and nuts toppings. You can skip any two and make 5 taste uthappam. For variations, you can use paneer bhurji, grated cheese, chocolate chips even finely cut apple for different and interesting toppings. Friends, do try this easy and colorful 7 taste uthappam recipe and share your feedback with me !



    7 taste uthappam recipe

    7 taste uthappam / 5 taste uthappam recipe


    7 taste uthappam / 5 taste uthappam recipe

    How to make easy and colorful 7 taste uthappam with idli dosa batter.



    Cuisine: Indian
    Category: Breakfast
    Serves: Serves 1
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes



    INGREDIENTS
    1 cup - 240ml
    • Idli dosa batter - 1 cup
    • Big onion - 1/2 no ( finely chopped)
    • Colored Capsicum - 2 tbsp (finely chopped, I used green)
    • Tomato - 1/2 no (-do-)
    • Pepper powder - 1/4 tsp
    • Coriander leaves - 2 tbsp (finely chopped)
    • Carrot - 1 ( grated)
    • Dry fruits and nuts - 2 tbsp ( I used cashews and dry grapes)
    • Idli podi / Gun powder - as needed
    • Cooking oil / Sesame oil /Ghee - to drizzle over dosa
    HOW TO MAKE 7 TASTE UTHAPPAM RECIPE
    1. Wash and chop all the vegetables finely. Grate carrot.
    2. Take idli dosa batter and add little water if batter is too thick.
    3. Heat a dosa pan or uthappam pan. Pour small ladleful of batter. Do not spread it.
    4. Sprinkle the topping over each dosa. Drizzle oil around the dosa.
    5. Cook in medium flame. Flip and cook the other side till toppings become golden in color.
    6. Remove and serve hot with chutney or sambar !
    7 TASTE UTHAPPAM - STEP BY STEP PICTURES
    • To make 7 taste or 5 taste uthappam, prepare the toppings by finely chopping onion, capsicum, cashew nuts, tomato, coriander leaves. Grate carrot and keep aside.

    • Take 1 to 2 cups of idli dosa batter. You can use leftover idli dosa batter or with fresh fermented idli batter. If the batter is too thick add little water and bring to pouring consistency. Remember batter should not be too thin and watery.
    • 7 taste uthappam recipe
    • Heat a dosa tawa or mini uthappam pan (If you have it). Pour small ladles of batter in each hole. In dosa tawa, make 3 to 4 small sized thick dosa. Do not spread the batter.

    • Place the toppings over each dosa. Put chopped small onion in one, tomato and sprinkle some pepper powder in the second, capsicum in third, grated carrot, chopped coriander leaves, dry fruits and nuts in the remaining uthappam. Lastly sprinkle idli podi over the 7th uthappam. Drizzle oil or ghee (for kids) around each dosa. Cook in medium flame and flip the dosa.

    • Cook the toppings side patiently till each of them is cooked well and turns slight golden brown in color. You can remove carrot and coriander uthappam earlier than onion uthappam.
    • 7 taste uthappam recipe
    • Remove in a plate and serve hot with chutney and sambar ! Enjoy !

    Note

    • For variations you can use grated cheese, grated paneer, chocolate chips and favorite fruits.
    • To make 5 taste uthappam, skip any two toppings and make the remaining.
    • Adding ghee gives the best taste. But you can use cooking oil or sesame oil for low calorie version.
    • Coconut chutney or sambar is the best side dish for these uthappam.
    Colorful, tasty 7 taste uthappam is ready ! Enjoy !
    7 taste uthappam recipe

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    March 27, 2019

    Kara Dosai Recipe –Toor Dal Dosa Recipe

    Kara dosai recipe
    I learnt this kara dosai recipe / Toor dal dosa from my friend Shalini. She shared her mom’s recipe with me. This karam dosa looks similar to adai / mixed dal dosa but its different in ingredients and taste. Also the batter needs fermentation. So this dosa cannot be prepared instantly like adai. Idli rice, dosa rice / raw rice and toor dal are the base ingredients for this dosa recipe. It is prepared without urad dal. You can make both super crispy dosa and thick dosa with this batter. But this dosa batter becomes sour quickly. So its better to use it within 2 days by refrigerating the batter. Ok, lets see how to make this yummy, colorful kara dosai  also known as toor dal dosa with step by step pictures.

    Check out my other dosa varieties too !
    Kara dosai recipe

    Kara dosai recipe / Toor dal dosa recipe


    Kara dosai recipe / Toor dal dosa recipe

    How to make kara dosa / toor dal dosa recipe with step by step pictures.



    Cuisine: Indian
    Category: Dosa varieties
    Serves: 20
    Prep time: 10 Hours
    Cook time: 5 Minutes
    Total time: 10H5Minutes



    INGREDIENTS
    1 cup = 250ml
    • Idli rice / parboiled rice - 1 cup
    • Dosa rice / Raw rice - 1 cup
    • Toor dal - 1 cup
    • Red chilli - 10 to 12
    • Grated coconut - 1/4 cup
    • Tamarind - small piece
    • Cumin seeds - 1/2 tsp
    • Hing / Asafetida - 1/2 tsp
    • Salt - as needed
    • Cooking oil - to drizzle over dosa
    HOW TO MAKE KARA DOSAI
    1. Wash and soak rice and toor dal together for 4 hours.
    2. In a big mixie jar, grind red chilli, coconut, tamarind, salt and hing.
    3. Add rice + dal and grind in batches to a smooth batter adding enough water.
    4. Mix the batter with hands and ferment overnight or 8 hours.
    5. Make thin or thick dosa as you wish. Serve with coconut chutney or jaggery !
    METHOD - STEP BY STEP PICTURES
    • In a wide bowl, take the rice + toor dal. Wash it twice. Add enough water and soak them together for 4 hours.

    • In a big sized mixie jar, take the red chilli, grated coconut, tamarind, cumin seeds, hing and salt. Grind to a coarse powder.
    • Kara dosai recipe
    • Add soaked rice + dal and grind in batches to a smooth paste. Mix all the batter together using your hands. Keep the batter covered. Ferment overnight or 8 to 12 hours depending on the weather.
    • Kara dosai recipe
    • The next morning mix the batter. Add little water if needed and bring to dosa batter consistency.
    • Kara dosai recipe
    • Heat a dosa pan. Pour a ladleful of batter. Spread the batter to thin or thick dosa as you like. Drizzle a tsp of oil around the dosa. Cook for few minutes till golden in the bottom.

    • Flip the dosa and cook the other side too. Remove the dosa and serve hot with coconut chutney.
    • Kara dosai recipe
      Enjoy !

    Note

    • Adjust the quantity of red chillies as per your taste.
    • You can use either dosa rice or raw rice (Sona masoori) for lunch.
    • If you want you can reduce the quantity of toor dal to 3/4 cup.

    Try this yummy kara dosai and enjoy !
    Toor dal dosa
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    January 22, 2019

    Avarekalu Dosa Recipe – Avarebele dosa Recipe - Avarekalu Recipes

    avarekalu dosa
    Recently I went to avarekalu mela 2019 , food festival in V V puram, food street. I tasted avarekalu dosa / avarebele dosa for the first time. In fact, I went to the mela just to taste this dosa recipe. In Karnataka, Avarekai / Avarekalu (Hyacinth beans in English, Mochai in Tamil, Surti papdi lilva in Hindi), a variety of broad beans is available during winter season in local markets. It is used in varieties of breakfast, dinner recipes, traditional sweets and snacks as a healthy addition. Variety of avarekalu recipes like ragi roti, avarekai idli, avarekalu dosa, usli, kodubele, uppittu, masala vada, rice bath, shavige, ragi mudde and much more are served as main dishes in the festival with hitikida bele saru (pressed field beans gravy) as side dish. Avarebele dosa was so good. I loved it very much👍 . This dosa recipe and avarekalu akki roti was attracting the crowd in the festival. Avarebele dosa is nothing but our traditional sponge dosa topped with a mix of cooked hitikida avarebele, onions, coriander and dill leaves. Its prepared with an easy, no cook avarekalu masala. I bought a kg of hitikida avarekalu to try this dosa, akki roti, uppittu and saaru at home. Recently I posted avarekalu uppittu and avarekalu usli recipe in my blog. In continuation, here is the avarekalu dosa recipe based on the one I tasted in the food festival. For variations, you can sprinkle spicy idli podi / chutney pudi over the dosa and then top it with avarekalu masala. Drizzle lots of oil or ghee for best taste. Ok, Lets see how to make avarekalu dosa with step by step pictures.


    Check out my other AVAREKALU RECIPES too !

    Also see my other DOSA VAREITIES if interested.

    avarebele dosa

    Avarekalu dosa - Avarebele dosa recipe


    Avarekalu dosa - Avarebele dosa recipe

    Avarekalu dosa - Avarebele dosa recipe for breakfast/ dinner.



    Cuisine: Karnataka
    Category: Breakfast
    Serves: Serves 4
    Prep time: 20 Minutes
    Cook time: 5 Minutes
    Total time: 25 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Hitikida avarekalu / Pressed hyacinth beans - 1 cup
    • Big onion - 2 (finley chopped)
    • Green chilli - 1 (finely chopped)
    • Coriander leaves - a handful (-do-)
    • Dill leaves / sabsige soppu - a handful (-do-)
    • Cumin seeds - 1/2 tsp
    • Salt - as per taste
    • Dosa batter - 2 cups
    • Cooking oil - to drizzle over the dosa
    HOW TO MAKE AVAREKALU DOSA
    1. Wash and pressure cook hitikida avarekalu in high flame for one whistle.
    2. Do not over cook. Drain the excess water and take the cooked avarekalu in a plate.
    3. Add cumin seeds, finely chopped onion, green chilli, dill leaves, coriander leaves and salt.
    4. Mix well and set aside. Topping for avarebele dosa is ready.
    5. Heat dosa pan. Pour a ladleful of dosa batter. Spread it slightly.
    6. Keep the flame low. Spread the avarekalu mixture all over the dosa.
    7. Drizzle oil all over the dosa. Flip and cook in low to medium flame till onion turns golden brown.
    8. Remove the dosa and serve with coconut chutney, tomato chutney or hitikidabele saru.
    METHOD - STEP BY STEP PICTURES
    • To make hitikida avarekalu, wash and soak whole avarekalu (field beans) in water for 3 to 4 hours. Take one soaked avarekalu and press it between your forefinger and thumb finger. Squeeze it to remove the outer skin.  You will get hitkida avarekalu (squeezed field beans). Repeat and get it done. If you have store bought hitikida avarekalu, you can proceed to next step directly.

    • Wash and take 1 cup of hitkavare in a pressure cooker. Add some water to cover it. Just pressure cook it in high flame for just one whistle. Do not over cook it. Open the cooker after the steam is released. Drain the excess water. Set aside.

    • In a bowl, take the cooked avarekalu, finely chopped onion, green chilli, coriander leaves, dill leaves, salt and cumin seeds. Mix gently. Dosa topping masala is ready.

    • Heat a dosa pan. Sprinkle some water to check the heat of pan. Lower the flame. Wipe the dosa pan with a cloth. Pour a ladleful of batter, spread it slightly.
    • avarebele dosa
    • Let the flame be low to medium. You can see bubbles forming all over the dosa. When the dosa is 3/4 th cooked, spread few tsp of avarekalu masala over the dosa.

    • Pour few tsp of oil all over the dosa and sides. Press the masala with the dosa flipper for the topping to stud in the dosa. Now flip the dosa carefully. Keep the flame medium high. Pour some oil in the corners if you like. Let the bottom of dosa becomes golden brown. Do not cook in high flame. Masala may get burnt.
    • avarebele dosa
    • Now remove the dosa in a plate. Serve it hot with chutney or sambar/ saaru. You will love it. For variations, you can drizzle some ghee or keep a small block of butter for kids while serving.
    • avarebele dosa
    • In some shops, they sprinkle spicy chutney podi over the dosa and then they top it with masala. You can try that way too. You can use idli podi or peanut podi for that. Tastes awesome !
      Enjoy !

    Note

    • Pressing avarekalu is the only time consuming job here else you can make this masala quickly as this is a no cook recipe.
    • You can use the same masala and make avarekalu stuffed idli too.
    • Adjust the quantity of green chilli as per your need.
    • I made it less spicy. As mentioned above, you can sprinkle some idli podi or chutney podi before topping with masala.
    • Drizzle some ghee along with oil for better taste.

    Try this healthy avarekalu dosa at home and enjoy !
    avarekai dosa


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    November 30, 2018

    Soft Dosa Recipe - How To Make Soft Dosa For Lunch Box And Travel

    Soft dosa for lunch box and travel

    I always pack dosa varieties for Raksha’s lunch box and travel as it is her most favorite food. Usually I add poha / pressed rice or leftover cooked rice to make soft dosa that stays good for long time. Recently I came across this soft dosa batter recipe using raw rice (pacharisi in Tamil) and urad dal in Mallika Badrinath’s cook book. This recipe is without poha/aval, sabudana/javvarisi/sago or curd. Even though it looks similar to set dosa, ingredients of this soft dosa recipe is different from sponge dosa and set dosa. Its a very simple dosa recipe without using idli rice. You can also call it as raw rice dosa or pacharisi dosai. It can be prepared during Navratri and other fasting days to offer God.  You can grind the batter in mixie or grinder as you wish. When I was young, my mom used to pack dosa and podi for school and college lunch box. She doesn’t even smear idli podi over the dosa to keep it soft. My mom just adds a tsp of sesame oil over the dosa. Still dosa stays soft and good till lunch time. When I tried this recipe, I reminded my mom’s dosa. Friends, if you want to pack this dosa for travel or lunch box, just follow the tips I have shared in this post. I am sure it will stay soft for hours. For variations, you can make it small in size, top this dosa with finely chopped onion, mixed vegetables or even add cheese if making for kids. If you like you can stuff it with potato masala as well. Ok, lets see how to make soft dosa batter at home with step by step pictures.

    Don't forget to check out my

    Poha dosa / aval dosa

    Puffed rice dosa

    Sponge dosa without urad dal

    soft dosa recipe

    Soft dosa recipe for lunch box and travel - Soft dosa batter recipe


    Soft dosa recipe for lunch box and travel - Soft dosa batter recipe

    How to make soft dosa batter recipe at home. This dosa is prepared with raw rice and urad dal. It stays soft for hours. You can pack it for lunch box and travel.



    Cuisine: Indian
    Category: Breakfast Recipes
    Serves: 15 dosa
    Prep time: 14 Hours
    Cook time: 5 Minutes
    Total time: 14Hours 5 Minutes



    INGREDIENTS
    ! cup - 240ml
    • Dosa rice / Raw rice - 3 cups ( I used dosa rice)
    • White, round urad dal - 1 cup
    • Methi seeds / fenugreek seeds - 1/2 tsp
    • Salt & Water - as needed
    • Sesame oil / Gingely oil - to drizzle
    HOW TO MAKE SOFT DOSA BATTER
    1. Wash and soak raw rice, urad dal and fenugreek seeds in a bowl for 3 to 4 hours.
    2. Grind to a smooth batter in a mixie or grinder. Transfer to a bowl.
    3. Let it ferment overnight. Batter will rise. The next morning, add salt and mix well.
    4. Adjust batter consistency adding water. Make small, thick dosa. 
    5. Drizzle oil over the dosa and cook one side.
    6. Flip it and cook the other side. Sprinkle few drops of water over the dosa to make it soft. Remove and keep it in a plate.
    7. Make the second dosa in the same way and stack it. Cover with a plate.
    8. Pack in a lunch box or for travel after dosa becomes warm.
    9. Serve with idli podi or any chutney.
    METHOD - STEP BY STEP PICTURES
    • Wash and soak raw rice/ Pacharisi, Urad dal, Fenugreek seeds together for 4 hours. Grind to a smooth batter using grinder or mixie in batches. (Use ice cold water for grinding if using mixie). No need to add salt. Collect the batter in a bowl.
    • soft dosa batter recipe
    • Let it ferment over night or for 12 hours (timings vary during winter season). Batter will rise. The next morning, add the required salt, mix well. If the batter is too thick, add little water to bring dosa batter consistency.
    • soft dosa batter recipe
    • Heat a dosa pan and sprinkle some water. It should sound ssshh. Then lower the flame completely and wipe the dosa pan with a cloth. Now pour a ladleful of batter. Spread it slightly and make thick or medium thick dosa as you like.

    • Now increase the flame to medium. Bubbles will appear all over the dosa. Then drizzle a tsp of oil around the dosa and cook for a minute.

    • Flip the dosa and cook the other side. Before removing the dosa from the pan, sprinkle few drops of water all over the dosa. It helps to keep the dosa for long time.
    • soft dosa batter recipe
    • Remove the dosa from the pan and keep it on a plate or banana leaf. Make the other dosa in the same way. Stack all the dosa one over the other if you are packing for travel or lunch box. Cover with a plate to prevent drying.
    • Enjoy eating hot immediately OR You can pack the dosa and idli podi/chutney in separate boxes. You can also smear idli podi mixed with oil all over the dosa and pack in a box. I tried making crispy, thin dosa too. It came out well.
    • soft dosa batter recipe
      Enjoy !

    Note

    • Methi seeds is optional. But I used it for nice flavor.
    • You can soak rice and dal separately. Grind them separately and mix both the batter.
    • Cooking soda is not needed.
    • If you are consuming the dosa immediately, you don’t have to sprinkle water over the dosa while cooking.

    Try this super soft dosa recipe and enjoy with your favorite chutney or idli podi !
    I served it with pottukadalai chutney.
    how to make soft dosa for lunch box and travel


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    September 19, 2018

    Instant Dosa Recipe With Leftover Rice – Cooked Rice Dosa Recipe – Pazhaya Sadam Dosai

    iNSTANT DOSA WITH LEFTOVER RICE

    When we have leftover cooked rice from lunch, most of the ladies eat at night, make curd rice or soak in water and have it the next morning ( pazhaya sadam) for breakfast which is considered to be the most healthy South Indian food. But there may be some fasting / vrat days when we should not eat leftover rice. On those days, we hit our head to use it effectively by making idli, dosa or any other Indian style leftover cooked rice recipes to make our family members consume it without complaints. This Instant dosa recipe with leftover cooked rice is one such recipe. You can call it as Pazhaya sadam dosai in Tamil.  This dosa can be prepared instantly with some 30 minutes resting time. I have already tried this dosa recipe after watching some YouTube videos. But it did not come out to my expectation. Sendhil did not like it at all. He told its like soft godhumai dosai/ wheat flour dosa and felt there is some problem in the ratio of ingredients. So next time I altered the ingredients as per my family’s taste and came up with this recipe. It came out crispy in corners, Soft in the middle, golden and flavorful too. Sendhil had it without any objection. What else, this shows the success of this recipe, isn’t it ?? :P.  As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the quantity of ingredients as per your taste. Lets see how to make use of the leftover cooked rice with this instant dosa recipe.

    Check out my leftover cooked rice paniyaram recipe of you like.

    LEFT OVER COOKED RICE DOSA RECIPE

    Instant dosa Recipe with leftover cooked rice


    Instant dosa with leftover cooked rice

    Instant dosa recipe with lefover cooked rice / Pazhaya sadam dosai for easy breakfast and dinner.



    Cuisine: Indian
    Category: Instant breakfast
    Serves: 7 dosa
    Prep time: 30 Minutes
    Cook time: 10 Minutes
    Total time: 40 Minutes



    INGREDIENTS

    1 cup - 250ml
    • Cooked rice - 1 cup ( leftover white rice)
    • Rice flour - 1 cup
    • Wheat flour - 1/4 cup ( use 1/2 cup for wheat flavour)
    • Semolina / upma rava/ coarse sooji - 2 tbsp ( Add 30 minutes before making dosa)
    • Curd - 1/4 cup
    • Salt & water - as needed
    • Baking soda or cooking soda - 1/4 tsp
    • Cooking oil - to drizzle over dosa

    HOW TO MAKE INSTANT DOSA WITH LEFTOVER COOKED RICE

    1. In a mixie jar, take leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda.
    2. Grind to a smooth paste adding required water.
    3. Transfer the batter to a bowl. Add semolina  / rava and mix well.
    4. Rest the batter for 15 to 30 minutes.
    5. Heat dosa tawa. Spread a ladle of instant dosa batter.
    6. Drizzle oil around the dosa. Cover cook in medium flame till bottom turns golden.
    7. Do not flip it, Fold and remove the dosa. Serve hot for best taste.

    COOKED RICE DOSA - STEP BY STEP PICTURES

    • In a big sized mixie jar, take the leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda. Add the required water ( I washed the curd bowl and added that water.So water looks white). Grind to a smooth paste.
    • LEFTOVER COOKED RICE DOSA RECIPE
    • Transfer the batter to a bowl. The consistency of batter should be like our regular dosa batter. Do not make it watery. Add semolina / upma rava and mix well.

    • Let the batter rest for 15 to 30 minutes. Check for the consistency and add very little water if needed. Heat dosa pan. Spread a ladleful of batter to thin or thick dosa by keeping the flame low. After spreading the dosa, increase the flame to medium.  Drizzle oil and cover the dosa with a lid. LEFTOVER COOKED RICE DOSA RECIPE
    • Cook till the bottom of dosa turns golden brown. Color of this dosa depends on the quantity of wheat flour. Also This dosa takes slightly more time to cook than our regular dosa as we have added semolina/rava. So cook it patiently. Do not burn it. Adjust the flame accordingly.

    • Do not flip the dosa. Fold and remove in a plate. Serve hot for best taste with your favorite chutney and sambar. LEFTOVER COOKED RICE DOSA RECIPE

    Note

    • If you like to add more wheat flour, you can add upto 1/2 cup. Similarly you can add less wheat flour too ( say 1/4 cup).
    • Resting time for the batter is mandatory else dosa may not come out from the tawa and it doesn’t taste crispy. It may come out hard and chewy. 
    • Never skip baking soda. It is a must to give softness to the dosa as its an instant dosa. You can use cooking soda / samayal soda as well.
    • Do not add rava while grinding. You should add only after grinding the batter. You can also add baking soda after grinding the batter.
    • The consistency of dosa batter should be thick but spreadable. Do not make it too thin or thick.
    • For variations you can add finely chopped onion, green chilli, ginger, curry leaves and coriander leaves. Make it thick like uthappam.

    Try this easy, instant leftover cooked rice dosa and enjoy with your favorite chutney, sambar or idli podi.
    INSTANT DOSA RECIPE WITH LEFTOVER COOKED RICE

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