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Showing posts with label DOSA VARIETY. Show all posts
Showing posts with label DOSA VARIETY. Show all posts

July 9, 2022

Pesarattu Recipe – Andhra style Pesarattu | Green Gram Dosa

Pesarattu recipe

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.

Andhra pesarattu

Pesarattu recipe - Andhra style Pesarattu recipe with rice


Pesarattu recipe - Andhra style pesarattu recipe with rice

Pesarattu recipe - Andhra style pesarattu recipe with rice


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


INGREDIENTS
1 cup = 250ml
  • Whole moong / Green gram - 1 cup
  • Raw rice - 2 tbsp
  • Green chilli - 2
  • Ginger - 1/2 inch
  • Cumin seeds - 1/2 tsp
  • Salt & water - as needed
  • Ghee or cooking oil - to drizzle over Pesarattu
  • Chopped onion, green chilli and carrot - for topping
HOW TO MAKE ANDHRA STYLE PESARATTU RECIPE
  1. Wash and soak green gram along with rice for 4 to 6 hours.
  2. Grind to a smooth or slightly coarse paste adding cumin seeds, green chilli and ginger.
  3. Transfer to a bowl. Add salt and mix well.
  4. Heat a dosa tawa. Spread the dosa thin or thick.
  5. Drizzle oil or ghee. Cook the dosa till its crispy and well cooked.
  6. No need to flip it. Flip the dosa and cook if you make it thick.
  7. 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.
  • Pesarattu
  • Transfer to a vessel. Add required salt and mix well. Check for batter consistency. Add water if needed.
  • Pesarattu
  • 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.
  • 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 !

Pesarattu recipe


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April 21, 2022

Mudakathan Keerai dosai – Balloon Vine leaves dosa Recipe

Mudakathan keerai dosai

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.

 Mudakathan keerai dosai

Mudakathan keerai dosai / Balloon vine leaves dosa


Mudakathan keerai dosai / Balloon vine leaves dosa

Mudakathan keerai dosai / Balloon vine leaves dosa - Instant version using leftover idli, dosa batter.


 
Cuisine: Indian
Category: Main course
Serves: 5
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Leftover idli, dosa batter - 2 cups
  • Mudakathan keerai / Balloon vine leaves - 1 cup (tightly packed)
  • Small onion - 7
  • Garlic - 4 cloves
  • Ginger -1/2 inch piece
  • Pepper corns - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Salt and water - as needed
  • Cooking oil – 1 tbsp
  • Sesame oil - to drizzle over dosa
HOW TO MAKE MUDAKATHAN DOSAI
  1. Remove the stem and wash the mudakathan keerai / Balloon vine leaves thrice and set aside.
  2. Heat oil and saute small onion, ginger, garlic, pepper corns and cumin seeds.
  3. Switch off the flame and add the washed keerai. Saute for a minute.
  4. Remove and grind to a smooth paste. Add to idli, dosa batter. Mix well.
  5. Check for consistency and add little water if needed. Heat dosa tawa.
  6. Spread thin or thick dosa, drizzle oil, flip and cook both sides.
  7. 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.
  • Mudakathan keerai dosai
  • 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.
  • Mudakathan keerai dosai
  • 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 !
  • Mudakathan keerai dosai Mudakathan keerai dosai

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 !!

 Mudakathan keerai dosai

 

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January 23, 2021

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

Vazhaithandu dosai recipe

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

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

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



Check out my other vazhaithandu recipes too


Vazhaithandu dosai recipe

Vazhaithandu dosai - Banana stem dosa recipe


Vazhaithandu dosai - Banana stem dosa recipe

Vazhaithandu dosai - Banana stem dosa recipe


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


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

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

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

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

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

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

    Enjoy !

Note

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


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

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

Banana stem dosa


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December 6, 2020

Set Dosa Without Curd–Sponge Dosa Recipe

Set dosa recipe

Set dosa is one of my most favorite dosa recipes. Most of the time this would be my order in restaurants here. Set dosa served with sagu and coconut chutney tastes absolutely delicious.

Set dosa can be prepared in two ways. One with rice, urad dal, poha and methi seeds without using curd and another version without urad dal where poha and curd is used with rice. Both of them comes out super soft and tastes good. So it is also called as sponge dosa.

Long back I have shared a sponge dosa recipe without urad dal adding curd. Recently I tried this version without curd. It came out so well. I served it with potato kurma and kara chutney as side dish. We all loved it.

I won’t say this recipe makes Karnataka hotel style set dosa. Hotel style dosa batter has rice flour, maida, dals in it. I am still working on it to get the exact taste and texture. This one is just home style set dosa that comes out soft and spongy.

It tastes similar to the one you get in road side small eateries. To make Tamil nadu style set dosa, you can add some turmeric powder in the batter and serve with vada curry.

Friends, do try this yummy, soft and spongy dosa recipe. You will also love it like us ! Lets see how to make spongy dosa recipe without curd with step by step pictures and video. 

Check out my another version of soft dosa recipe if interested !

sponge dosa

Set dosa / sponge dosa recipe without curd


Set dosa / sponge dosa recipe without curd

Set dosa / sponge dosa recipe without curd


 
Cuisine: Indian
Category: Main course
Serves: 15
Prep time: 16 Hours
Cook time: 5 Minutes
Total time: 16 Hours 5 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Dosa rice or idli rice - 2 cups (Low quality Raw rice / maavu arisi or parboiled rice)
  • Urad dal - 1/2 cup
  • Poha / Aval / Pressed rice - 1/2 cup (Thin or thick)
  • Methi seeds / fenugreek seeds - 1/2 tsp
  • Salt & water - as needed
  • Cooking oil or sesame oil - to drizzle around dosa
HOW TO MAKE SET DOSA/SPONGE DOSA
  1. Wash and soak rice, urad dal, methi seeds together for 4 hours.
  2. Wash and soak poha separately for 30 minutes till soft.
  3. Take a mixie jar and grind the rice to a smooth paste.
  4. Transfer the batter to a vessel. Grind poha to a smooth paste and add to rice batter.
  5. Mix both the batter with your hands. Ferment overnight or 12 hours.
  6. The next morning, add salt and mix the batter.
  7. Heat dosa tawa, pour a ladleful of batter. Spread slightly.
  8. Cook till porous in medium flame. Drizzle oil and flip the dosa.
  9. Cook the other side too. Remove it. Make 2 or 3 dosa and serve as set.
  10. Serve hot with kurma/sagu and chutney!
METHOD - STEP BY STEP PICTURES
  • Wash and soak the rice, urad dal and methi seeds together for 4 hours. Wash the poha and soak it separately for an hour. Use drinking water for soaking so that you can use the same soaked water for grinding. It helps for fermentation.

  • Take a mixie jar and add the soaked rice along with required soaked water. Grind to a smooth paste and transfer to a big vessel with room for fermentation. You can grind in two batches.
  • set dosa recipe
  • Grind the soaked poha along with the water to a smooth paste. Add to the rice batter and mix well with your hands. Mixing with your hands aids fermentation. Do not add salt while grinding as it delays fermentation during winter.
  • set dosa recipe
  • After mixing the batter, close the vessel with a lid. Ferment it overnight or minimum 12 hours based on the weather in your place. Proper fermentation is the key to make perfect, spongy dosa with more holes. 

  • The next morning, add required salt in the batter. Mix well and check the consistency of batter. If its too thick, add little water. Batter should be like regular dosa batter in consistency.
    • set dosa recipe
  • Heat a dosa tawa, lower the flame. Pour 1/4 cup of water. Wipe with a cloth and pour a big ladleful of batter. Spread it slightly. Keep the flame medium. Pores/ holes will appear all over the dosa. The drizzle with oil all over the dosa. Flip over and cook the other side. Remove when golden. Alternately you can cover and cook the dosa. Remove when its cooked. No need to flip it.
  • set dosa recipeset dosa recipe

  • Serve hot with vegetable kurma or saagu and coconut chutney. Enjoy !

Note

  • Do not reduce the quantity of poha or urad dal. Dosa won’t be soft.
  • For variations, you can use idli rice instead of dosa rice.
  • My dosas were even more good the second day with lots of holes. Please refer the above pictures. The more fermented batter, greater the results would be.
  • You can refrigerate this batter up to 2 days and use it.
  • You can flip and cook the dosa on both the sides as I did OR cover and cook the dosa till holes appear and then remove it.
  • To resemble like Tamil nadu style set dosa, you can add some turmeric powder in the batter. Flip and cook both the sides.

  
Try this easy, yummy set dosa recipe without using curd. You will love it !

Below picture is the dosa made with second day batter !

sponge dosa




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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: 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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