SATHU MAAVU / HEALTH MIX DOSA

My neighbor gave me a homemade  health mix powder and told me to make dosa with it. It tasted excellent. My hubby loved it.Its color & taste is similar to ragi dosa.I prepared tomato chutney as accompaniment.I asked her the ingredients of the powder,ground in mill and kept it.I make this once in a week nowadays instead of the usual ragi dosa .Try this , iam sure u’ll love this healthy dosa.

INGREDIENTS :

• Ragi – 1 kg
• Urad dal – 250gms
• Moong dal – 125 gms
• Toor dal – 125 gms
• Jeera – 2 tbsp
• Pepper corns – 3 tbsp

For dosa :

• Health mix powder – 1 cup
• Sour curd – 1/4 cup
• Salt & water – As needed
• Whole Pepper corns – Few (if required)

Method :

• Take one cup of health mix powder in a wide mouthed bowl and add the sour curd , salt , pepper corns with required water .
• Mix well to make a dosa batter consistency.I made it watery to get a crispy dosa.
• Heat a dosa tawa and pour the batter in a circular manner from outwards.
• Drizzle little oil and cook on both sides.

Enjoy eating  this crispy , lacy , hot  dosa with tomato or coconut chutney !!
Note :
If u want to prepare the dosa instantly , u need to add the curd for sour taste.If u prepare the batter before 3-4 hrs , no need to use the curd.It will be fermented by the time u make dosa.So please use the ingredients accordingly.

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Sponge Dosa Recipe Without Urad dal - Fermentation Method

I learnt this  sponge dosa recipe from my neighbor.Whenever I run short of idli rice / Puzhungal arisi or urad dal , I make this sponge dosa without urad dal. The ingredients and the method are a bit different from the usual poha dosa  aval dosai. Usually sponge dosa batter is made using buttermilk and no fermentation is needed. You may also use cooked rice and prepare. But I ferment the batter at least for 8 hours.So you can prepare this dosa only by the next day. Try this soft sponge dosa recipe , Iam sure u will like it.

Ingredients :
1 cup - 200ml

• Raw rice – 1 cup (Sona masoori or dosa rice)
• Poha / Aval – 1/2 cup(heaped)
• Fenugreek seeds – 1/2 tsp
• Salt & water – As needed.
• Cooking soda/ baking soda - 2 pinch (optional)

Method :

• Wash and soak the rice , poha and methi seeds together for 2 hrs.
• Grind it to make a smooth batter by adding salt & water.
• U can grind it using mixie too.Use ice cold water if using mixie
• Keep the batter for 8 – 10 hrs to ferment.
• The next day ,  add baking soda if you are using and mix the batter well. Rest for 10 minutes and make dosas.
• U all know , this dosa is small in size .So do not spread the batter on the tawa. Make it a small circle.
• Apply oil around the dosa if desired.
• Then cover cook in medium flame and don’t flip the dosa.

Serve hot with Coconut or Tomato chutney !!
I served with tomato–mint chutney ..

NOTE : Addition of cooking soda is optional.But it helps to make the dosa more porous and soft. If you add cookings soda, rest the batter for 10 minutes before making the dosa. Do not forget.
For variations, you can soak 2 tbsp urad dal along with poha and grind the batter.

Technorati Tags: poha dosa,soft dosa,sponge dosa recipe,sponge dosa,aval dosai,super soft dosa,sponge dosa -fermentation method,breakfast recipes.

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Hotel Style White Chutney & Red Chutney Recipe

I make these hotel style white chutney and red chutney for my guest usually. A very tasty & easy chutney to attract them.I got this recipe from a cook book.Please go through the variations i've given at the end of white chutney before you start doing .

RED CHUTNEY

Ingredients :

• Ripe tomato – 1 no (big )
• Big onion – 1 no (should be slightly lesser than tomato in size )
• Red chilly – 3-4 nos (  adjust according to ur taste)
• Coconut pieces – 2 tbsp or 1/8 cup of grated coconut.
• Asafetida / Hing – 1/4 tsp
• Oil – To saute

To season :

• Mustard seeds – 1/4 tsp
• Urad dal- 1/4 tsp
• Curry leaves – a sprig
• Red chilly – 1 no (whole one ) (i dint use this time)

Method :

• Heat a tbsp of oil and fry dry red chillies along with chopped onion until translucent.
• Now add chopped tomatoes and cook until it becomes soft and mushy.
• When done, let cool completely and grind along with asafetida, coconut and salt.
• Add water only if its necessary or to run the mixie.
• Heat a tsp of oil and temper using mustard, urad dal, red chili and curry leaves.
• Serve a spoon drizzled with Gingely / sesame oil with idly or dosa !!

WHITE CHUTNEY

Ingredients
( 1 cup - 250ml)

• Grated Coconut –  1/2 cup
• Dhalia / Fried gram dal /Pottu kadalai – 1 tsp
• Green chilly – 4-6 nos (small)
• Garlic cloves – 2 nos (optional)
• Small onion/ shallots  – 1 no (optional)
• Salt & water – As needed.

To temper:

• Cooking oil - 1 tsp
• Dry red chilly – 1 no
• Mustard seeds – 1/4 tsp
• Urad dal – 1/4 tsp
• Curry leaves – few

Method

• Grind fresh grated coconut along with dalia, green chillies, garlic , small onion and salt.Add little water for thick chutney (For thin chutney add more water while grinding). In some hotels. they make it plain just by grinding coconut, green chilli, fried gram dal and salt. It comes out super white in color. You can try this way too. 
• Heat oil, splutter mustard, split urad dal , red chilly and curry leaves..
• Add this to the chutney and mix.
• Serve fresh with idli/ dosa !!

VARIATIONS:

1. This chutney can be done by simply grinding coconut , green chillies & a piece of ginger to a smooth paste and temper at the end.
2. In this method garlic and small onion is very important. U can also add little coriander or mint leaves in this recipe to make hotel green chutney.
3. To get a nice green color , just wash & saute the leaves in little oil before grinding and add..Soon i'll post another version of green chutney..
4. I've tried all the methods and everything tastes the best..
   
   Some DO’s & Don’ts  :
   DO’s:
   1. Always use fresh grated coconut, little brown coating of shell skin is ok to use. More coconut less pottukadalai/Fried gram  is also a must for white chutneys.
   2. Less water for Khatti (thick )chutney, add only if its necessary to run your mixie.
   3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well.
   4. Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question "Why my chutney looks green"?
   Don’ts:
   1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't expect taste and color. Thaw it before use else chutney will have oily look.Also you should use warm water for grinding.
   2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
   3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.

Technorati Tags: hOTEL CHUTNEY,WHITE CHUTNEY,COCONUT CHUTNEY,TOMATO CHUTNEY,RED CHU TNEY,HOTEL RED CHUTNEY,COCONUT CHUTNEY FOR IDLI,DOSA,RED CHUTNEY FOR IDLI,TOMATO CHUTNEY FOR IDLI,COCONUT CHUNTEY FOR IDLI,COCONUT CHUTNEY RECIPE,TOMATO CHUTNEY RECIPE,CHUTNEY FOR IDLI & DOSA

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Appam Recipe Using Idli Dosa Batter & Onion Chutney | Appam Recipe With A Side Dish

(Recipe updated with new pictures and a video)
I learnt this recipe from my friend Shalini.She told me two methods of making aapam.I found this one as the easiest method .I tried this for breakfast yesterday and it was a super duper hit.This appam recipe is without yeast and it is made with our usual idli, dosa batter.So if you have idli batter ready in hand,you can make this appam in the next 15 minutes.It is very easy and tastes divine with sweet coconut milk and onion chutney as side dish. Generally we make Vegetable stew as the side dish for appam.But my friend told me to try this onion chutney. It was a nice side dish for appam.This onion chutney tastes good for idli,dosa too. I have updated this easy appam recipe with a video. Please watch it below. 

Check out my other appam recipes

• Kerala Palappam Recipe 
• Chettinad Appam Recipe
• Appam without yeast,cooking soda

Appam recipe with side dish

How to make appam recipe using idli,dosa batter easily - an easy side dish recipe is also given

Cuisine: Indian

Category: Breakfast

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS 

1 cup - 250ml Idli batter  - 4 cups (I took the batter for making 10 appams.) Grated coconut – 1 cup OR thick coconut milk - 1/2 to 3/4 cup ( Based on thickness of batter) Salt – as needed Sugar – 1/4 tsp Cooking soda – 2 pinches ( 1/8 tsp) INGREDIENTS FOR ONION CHUTNEY –EASY SIDE DISH FOR APPAM Big Onion – 2 nos Red chilly –  3-4 nos Urad dal – 2 tsp Asafetida /Hing – a pinch Curry leaves – a sprig ( 10 leaves) Tamarind – marble size Oil – 2 tsp Salt & water – as needed

METHOD

Take the fermented, fresh idli/dosa batter in a bowl and add salt ( If there is no salt in batter), sugar and cooking soda. Grind the coconut with 1/2 cup of warm water and take the first milk.Transfer half of the first milk into a separate bowl.U can use it as side dish by adding sugar and cardamom powder. Add the remaining half of the milk  into the batter.Again grind the coconut with 1/4 -1/2 cup of water and extract the second milk from it.Add this milk to the batter completely.  In total, it needs 1/2 cup to 3/4 cup milk.(Coconut milk should be added such that the batter should not become too watery.It should be little loose like our dosa batter) .Mix the batter well and leave it for 10 mins. Now take a kadai / appam pan ( non-stick) .Pour a ladleful of batter in the center of the kadai.Lift the kadai and tilt it in circular motion so that the corners will be thin and thick in the center.Pour a tsp of oil around the appam and cover it with a lid.Simmer the flame. Cook on one side only.Once it gets cooked remove and serve hot!! Serve hot with coconut milk and onion chutney!! Enjoy ! ONION CHUTNEY Usually we all make vegetable stew for aapam..But this chutney also goes very well..Try this and let me know:) Heat a kadai with 2 tsp of oil and roast the urad dal ,red chilly with hing.Set aside. In the same kadai add the sliced onions and saute well.Before switching off the flame just add the curry leaves and toss for a second.Then switch off the flame and cool down. Now grind the  sautéed onion & curry leaves along with roasted items ,tamarind,salt & water … Flavourful Onion - curry leaves chutney is ready to go with Aapam..

Note 1.If bubbles does not form in the dosa, add little more cooking soda.  2. If the bottom of the dosa sticks to the pan and doesn’t come out well,it shows coconut milk added is more than the required measure.So add little more idli batter ( Say 1/2 cup) and try it.

See u all in the next post

Technorati Tags: AAPAM recipe,AAPAM,AAPAM RECIPE WITHOUT YEAST,AAPAM WITHOUT YEAST,HOW TO MAKE AAPAM,AAPAM BATTER,AAPAM BATTER WITHOUT YEAST,BREAKFAST RECIPES,SIDE DISH FOR AAPAM,APPAM RECIPE,APPAM BATTER,APPAM RECIPE WITHOUT YEAST,SIDE DISH FOR APPAM

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Tomato Dosa Recipe | Thakkali Dosai

I got this tomato dosa recipe from my friend Shalini…I tried last week and it came out very well. It was crispy , tasty and we liked it very much. This dosa can be prepared instantly after grinding the batter. Fermentation is not necessary. But I ground the batter 3 hours before making the dosa. This dosa comes out soft, not much crispy as you see in the above picture. I’ve gone through so many varieties of tomato dosa on net. Here comes my version of tomato dosa batter.

Ingredients
1 cup - 250ml

• Raw rice – 1 cup
• Tomato – 4 nos (small)
• Red chilli – 5-7 nos (adjust to our taste)
• Hing/Asafetida – 1/4 tsp
• Salt & water – as needed

To Temper:

• Mustard seeds – 1/2 tsp
• Curry leaves – a sprig
• Oil – 1 tsp

Method:

• Wash and soak the rice for 2 hours.
• Grind the tomato, red chilly, hing along with salt to make a puree.
• Then add the rice and grind it like a dosa batter.
• The batter should be loose and slightly watery..So add the water accordingly..
• Heat a kadai with oil and temper with mustard seeds and curry leaves.
• Add to the batter and mix well.Check for salt..
• Now heat a dosa tawa greased with oil and pour the batter in a circular manner from outwards to inwards..
• Pour little oil around the dosa if desired.. 
• Serve hot with coconut chutney!!

COCONUT CHUTNEY

Ingredients
To Grind:

• Grated coconut – 1/2 cup
• Green chilly – 2-3 nos
• Ginger – A small piece
• Salt & water – as needed.

To temper:

• Mustard – 1/4 tsp
• Urad dal – 1/4 tsp
• Curry leaves – few
• Oil – 1 tsp

Method :

• Grind all the items given under to grind to make a smooth paste and temper it..

Note : This dosa can be prepared instantly..No need for the batter to ferment..But I made the batter 3 hours before preparing dosa

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Vendhaya Dosai / Fenugreek Seeds Dosa / Methi Dosa Recipe With Garlic Chutney

We make this vendhaya dosai / fenugreek seeds dosa / methi dosa at least once in a month. This is very good for health. It reduces the body heat and good for stomach ulcer & diabetes. I learnt this recipe from my MIL and I made it yesterday. It was crispy, spongy and tasted great.

This fenugreek seeds dosa batter can be stored for few days in refrigerator. Poondu molaapdi/ raw garlic dry chutney is the best combination for this dosa. I have tasted this dosa with sambar, chutney, kurma etc. But nothing can beat this poondu molaapdi. U can have this dosa with coconut milk or milk mixed with jaggery syrup.

 

I used to have 2 dosas with milk and 2 dosas with molaapdi :) It may resemble like aapam, but it tastes different. Usually it is made thick like uttapam but my husband likes it crispy. So I make thick ones for me & crispy ones for him. It tastes & comes out great in either ways! Do try this vendhaya dosai with garlic chutney. It doesn't taste bitter at all if the batter is fermented well. Check out the video below for better understanding.

Vendhaya dosai / Methi dosa / Fenugreek seeds dosa with Garlic chutney

Vendhaya dosai / Methi dosa / Fenugreek seeds dosa with Garlic chutney. We call it as vendhaya dosai and poondu molaapdi in Tamil.

 

Cuisine: Tamil nadu

Category: Main course

Serves: 15

Prep time: 15 Minutes

Cook time: 5 Minutes

Total time: 20 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rice/ Salem rice / Parboiled rice – 2 cups • Fenugreek seeds / Methi seeds – 1.5 tbsp • Urad dal – 1 tbsp • Toor dal – 1/2 tbsp • Salt & water – as needed

HOW TO MAKE VENDHAYA DOSAI

1. Wash and soak idli rice for 4 hours.
2. Wash and soak methi seeds, urad dal and toor dal together for 4 hours.
3. Grind methi seeds and dal to a thick, smooth paste. Add soaked rice.
4. Grind to a smooth paste adding required water. Cover and ferment the batter in a vessel for 15 hours.
5. The next day, add salt. Mix well and adjust batter consistency adding little water.
6. Make crispy or thick dosa as you like. Cover and cook it drizzling oil.
7. Remove and serve with garlic chutney / Poondu molaapdi and sweetened coconut milk.

HOW TO MAKE VENDHAYA DOSAI - METHOD

Wash and soak the idli rice for 4 hours. Similarly wash and soak urad dal, toor dal and methi seeds for 4 hours. You can also soak everything together and grind in mixie too. Now grind the methi seeds along with dals with water to a thick paste. Batter will be fluffy becomes smooth. Then add the rice with required water to it, grind to make a smooth batter. Remove and transfer it to a bowl. Check for salt. Let it ferment for 10 to 15 hours or over night. The next day, add salt and mix the batter well with the ladle. Add little water if batter is too thick. Pour it on the hot dosa tawa. Spread it thin or thick, drizzle sesame oil around it once the dosa is 50% cooked.  Cover cook for 1- 2 mins in medium flame till bubbles appear and dosa cooks well. More bubbles will appear if the batter is properly fermented else dosa will smell raw and taste bitter. So make sure you ferment the batter well depending on the weather in your place.  No need to flip over.  Remove and serve hot with poondu molaapdi and sweetned coconut milk. You can make both crispy and thick dosa as you like.

POONDU MOLAPDI / GARLIC CHUTNEY

INGREDIENTS

Garlic – 1 bulb or 15 flakes. Red chilli – 5 -7 nos Grated Coconut – 1 tbsp Salt – as needed. Oil – 1 tbsp

HOW TO MAKE POONDU MOLAAPDI - METHOD

How to grind: Peel the garlic and keep it aside. Heat a kadai with oil and roast the red chillies till it turns dark brown. Now grind the garlic flakes, roasted red chillies, grated coconut with the required salt. Please don’t add water. This chutney should be coarse. Remove and Keep it in the serving bowl.

Serve with this dosa by adding sesame oil. This molapdi stays good even for 10 days when refrigerated and it tastes good with dosa & idli too.

 

 

Technorati Tags: vendhaya dosa,vendhaya dosai recipe,vendhaya dosai south indian,dosa varieties,breakfast recipes,south indian breakfast recipes,dosa recipes,fenugreek seeds dosa,methi dosa,poondu chutney,garlic chutney recipe,garlic chutney for dosa,chutney for idli,dosa,poondu chutney recipe

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4 Dosa Varieties with dosa batter, Dosa Upma Recipe - Indian Dosa Varieties

I love dosa a lot. I never fail to eat dosa in 101 dosa varieties stall whenever I visit Big bazaar, Banashankari. When I was young, my mom used to make different types of dosa @home during weekends using Idli, dosa batter to make us eat more. I too follow the same technique for my husband & daughter to have more dosas. 

Last week, I conducted a mini dosa mela at home:) Yes, I made 4 dosa varieties along with ghee roast dosa and dosa upma for my family. I made 2-3 dosas in each variety. I prepared Coconut dosa, Onion dosa, Mixed vegetable dosa and Andhra Erra Karam masala dosa for our breakfast. Do try these dosa varieties for your family. They would love it for sure. Lets see how to make South Indian dosa varieties using dosa batter !

Dosa Varieties

4 types of dosa using Idli, dosa batter

Cuisine: South Indian

Category: Breakfast

Serves: 2 

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml Idli / Dosa batter – 2 cups Easy Dosa Batter, Idli dosa batter using mixie ( Use any of these batter) Coconut dosa  Fresh Grated Coconut – 1/2 cup Oil – to sprinkle Onion dosa Sliced onions - 2 nos Cooking oil - as needed Erra Karam Masala dosa Garlic cloves - 3 nos Red chilli powder – 1-2 tsp Big Onion - 1 no Tamarind - small piece (optional) Salt & water - as needed Mixed Vegetable Dosa Finely chopped carrot - 1/2 no Finely chopped capsicum - 2 tbsp Finely chopped green chillies - 1 no Finely chopped onion - 1 no Ginger - 1/2 inch piece ( Finely chopped)

METHOD

How to make coconut dosa  This dosa is purely for coconut lovers. Fresh grated coconut sprinkled over the dosa cooked adding ghee gives a nice flavor :)) Do try it for a change ! Heat dosa tawa by greasing with oil and pour a ladleful of batter. Spread a little. Don’t make it too thin, at the same time not like utappam. Thickness should be in between. Now sprinkle the grated coconut and pour little oil/ghee around the dosa and cook for a min. Flip the dosa and leave till coconut turns light golden brown. This gives the nice aroma & flavor for this dosa.Yummy coconut dosa is ready to eat!! No side dish is  needed!! Coconut lovers can surely give this a try:) How to make onion dosa Repeat the first two steps given above and spread the grated onions around with a tsp of sesame oil. Cover cook for a minute and then flip the dosa. Cover again and leave till onions turn golden brown. Flame should be medium. Serve hot with your desired chutney. We don’t need any side dish for this dosa : ))   My MIL used to make this dosa in a kadai.Heat the kadai with little oil and pour half-ladle of batter. Top up with grated onions and cover the onions by pouring another half-ladle of batter. Cover cook by pricking in the center. Serve hot!! Click THIS POST for details ! How to make Mixed Vegetable dosa Heat a kadai with a tbsp of oil and add all the finely chopped veggies (chop it like how you chop for fried rice) Saute the chopped onions, green chillies, ginger and then veggies. Keep aside. This step is optional. I add it raw sometimes. It tastes equally good! Then heat the dosa tawa and pour the ladleful of batter. Make it thick like uthappam. Sprinkle the sautéed veggies and pour little oil around it. Cook for a minute and flip it over. Cook the other side and serve hot. My husband liked this dosa the most!!        How to make Erra Karam Masala dosa I took this recipe from Srivalli’s blog. It tasted excellent! We loved it very much .It was bit spicy but very tasty. Please find the recipe here. Its a very simple recipe. Just grind onion, garlic cloves adding red chilli powder, salt and little water to make a smooth paste. Make thin or thick dosa and cook both the sides adding oil, apply the paste, drizzle some more oil and remove the dosa. No need to flip and cook it. Enjoy !

Here is the Individual Pictures of each dosa variety !

COCONUT DOSA

ONION DOSA

 

MIXED VEGETABLE DOSA

ERRA KARAM MASALA DOSA

Last but not the least , dosa upma

DOSA UPMA

Ingredients:

• Dosa – 2-3 nos (dosa shouldn’t be thin, should be slightly thicker)
• Big onion – 2 nos (slice cut )
• Red chillies – 2 nos (split into two ) or Idli powder – 1 tsp ( I used red chilli )
• Mustard seeds – 1/4 tsp
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Curry leaves – a sprig
• Coriander leaves – to garnish
• Lemon juice – a few drops.
• Oil - 1tbsp

Method:

• Cut the dosa into small bite sized pieces. set aside.
• Heat the kadai with oil and add mustard, urad, chana dal, red chilli and curry leaves and onion slices in the same order.
• Fry till onion turns transparent.
• Now add the dosa pieces and toss it well.
• Add salt if required.
• Sprinkle very little water and cover cook for a minute. Stir it in between.
• Remove from the flame and garnish with coriander leaves.
• Add 2-3 drops of lemon at the end just before serving.

Yummy dosa upma is ready. Make & give it your kids. Sure, they’ll love it:) If you want, add some boiled veggies like carrot, peas, potato etc and temper with ghee if it is for kids:)

Ok friends, I hope you enjoyed reading all dosa varieties and I am sure you will try them too. I am leaving to my native place tomorrow and will be back on Monday. See you all on Tuesday. Bye for now.

Have a great weekend ahead!! Take care:)

 

Technorati Tags: dosa varieties,dosa recipes,dosa varieties recipe,different types of dosa recipe,different types of dosa recipes,dosa varieties south indian,instant dosa varieties,dosa varieties for kids

Very good recipes Tags: dosa varieties, dosa recipes, dosa varieties recipe, different types of dosa recipe, different types of dosa recipes, dosa varieties south indian, instant dosa varieties, dosa varieties for kids

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MORU MORU ADAI RECIPE / CRISPY ADAI DOSAI WITH CHUTNEY

Crispy adai / Moru moru adai recipe/ lentil dosa. After seeing so many adai dosai in blogs, I found that no two adai recipes are the same. U all have your own style of making it with different proportions of lentils/ dals. So I wanted to post mine with which you get a crispy (moru moru) adai. My husband likes this adai just because its crispy. I always eat adai with sugar as accompaniment. But my mom used to make curry leaves chutney. This is also a great combination. So I have given the recipes of both adai and chutney.

Ingredients required: (1 cup = 240ml)

• Idli rice – 1 cup
• Toor dal – 1/4 cup + 1 tbsp
• Chana dal / Kadalai paruppu – 1/4 cup
• Red chilly – 5 – 7 nos ( Depends on spice, I used 4)
• Ginger – A small piece to grind  & a small piece to add in batter.
• Asafetida / Hing – 1/4 tsp
• Salt  & water – as needed.
• Big onion – 2 nos (Finely chopped)
• Curry leaves – a sprig (chopped)
• Coconut pieces – 1/4 cup
• Cooking oil – to cook.

How to make:

• Wash and soak the rice and dals together for 2 - 4 hours.
• Grind it slightly coarse like rava by adding red chillies, hing and salt.
• Add water if adai batter is too thick. Adai batter should be in pouring consistency. (But not too watery)

• Add the chopped onions and curry leaves , ginger pieces and small coconut pieces into the batter. Mix it well. Check for salt..

• Heat a dosa tawa greasing with oil and pour the batter into it.
• Spread it and sprinkle sesame oil around it.

• Cook in open flame in medium flame.
• Flip the dosa and cook the other side.

Yummy, crispy adai dosa is ready. As we have used more toor dal than chana dal , adai will be crispy.

 CURRY LEAVES CHUTNEY

Ingredients:

• Curry leaves – 2 sprigs
• Grated coconut – 1/2 cup
• Red chilli – 2 to 3 nos(increase based on ur taste)
• Tamarind – 1 seed.
• Salt & water – as needed.

Method:

• Grind all the above to a smooth paste.No seasoning required.

Serve the yummy hot adai with curry leaves chutney!!

 

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INSTANT RAGI DOSA WITH WHEAT FLOUR/ FINGER MILLET DOSA WITH TOMATO CHUTNEY

We do this instant ragi dosa at least once in a week for our Breakfast/dinner. This ragi dosa is prepared without rice flour and without curd or buttermilk. Instead I have used wheat flour/atta and water. So it comes out crispy in the corners and soft in the middle. So you can make this instant ragi dosa for your lunch box, breakfast and dinner. Very easy to make too. Ragi is rich in dietary fibre. So it is good for irregular bowel movements. This dosa tastes heaven with Tomato chutney. Tomato chutney or coconut chutney is the best side dish for ragi dosa. I personally like tomato chutney combination and they are made for each other:). I have also shared the tomato chutney recipe below. Check it out friends !

Ingredients:

• Ragi flour – 1/2 cup
• Wheat flour – 1/2 cup
• Salt – to taste
• Water – to make batter (I used 2 to 2.5 cups )

To mix with batter

• Big onion – 1 (finely chopped)
• Jeera/ cumin seeds - 1 tsp
• Green chilli – 1 (finely chopped)
• Curry leaves – a sprig
• Coriander leaves - 2 tbsp

Method:

• Mix ragi and wheat flour with salt and water.
• Add all the items given under “to mix with batter”. Mix with it.
• The batter should be watery and free-flowing. If the batter is thick, dosa comes out thick. To make crispy dosa, you should make the batter watery.
• Heat a dosa tawa and pour the batter in a circular manner starting from the sides and finishing in the middle. Drizzle some oil after the dosa ia half cooked. Cook for sometime.
• Flip it over and make a thin dosa. Fold and serve!

Crispy n healthy raagi dosa is ready to eat!!
Serve with tomato chutney/Idly milagaai podi!!

Note: Instead of onions, we can add crushed pepper and jeera. No onions, chillies are required.

TOMATO CHUTNEY

I do this chutney only for ragi dosa!! Very easy to prepare, at the same time very tasty too:)
Ingredients:
To grind:

• Ripe Tomato – 2 nos
• Small onions/Pearl onions – 10 nos
• Red chilly – 2-3 nos(add more depending on your taste)
• Garlic cloves - 2
• Salt – to taste

To temper:

• Mustard seeds – little
• Urad dal – 1/4 tsp
• Curry leaves – 1 sprig
• Cooking Oil – 2 tsp

Method:

• Grind all the items given under “to grind” and make it a smooth paste.
• Heat a kadai with oil and temper all the items given under “to temper” .
• Now add the chutney to it and bring it to boil.
• It should boil till the raw smell leaves and becomes thick. Remove and serve with ragi dosa or any instant dosa !

Serve with Raagi dosa!!

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