MUDAKATHAN KEERAI DOSAI | BALLOON VINE LEAVES DOSA - BREAKFAST RECIPES

Mudakathan keerai /Balloon vine leaves/Harivay Soppu/buddakakara - I have never heard about this keerai and this dosa recipe till my marriage. When i was newly married my MIL made it once by taking the mudakathan leaves from our backyard. I tasted that for the first time ..I loved its color , taste and flavor very much.After so many years , my MIL made it recently buying these leaves from US (Uzhavar sandhai , this is how Sendhil calls. Whenever I ask him to take me to US , he immediately says like this).I got a bunch from her and made on my own for the first time. It just came out perfect !! It comes out very soft as well as crispy even though we add less urad dal.Apart from its amazing health benefits , i just love this keerai for its flavor. Do try this dosa if u get mudakathan keerai. U’ll start making it often..Please click this link if u interested to know its health benefits..
Here is a picture of mudakathan keerai from our backyard.Click on the image to see an enlarged view..

INGREDIENTS
1 cup - 250ml

Makes 12-15 dosas

Mudakathan keerai – 2 cups Boiled rice/idli rice – 1.5 cups Urad dal – 2 tbsp Methi seeds – 1 tsp Salt & water – as needed

METHOD

Wash and soak the rice , dal and methi seeds together for 2 hours.Remove the mudakathan leaves from stalk , wash twice and set aside.. First grind the leaves adding enough water. Then add the rice n dal and grind it to a smooth paste adding ice cold water . The batter looks green and smooth.. Allow it to ferment for 12 hours minimum or overnight. The next morning mix the batter well. Heat dosa pan and spread a thin or thick dosa . Drizzle a tsp of gingely oil and cook for sometime till it turns golden brown a bit.Flip the dosa , cook again , remove and serve ..

Tastes great with coconut chutney or tomato chutney !!

Crispy mudakathan dosai 

Technorati Tags: mudakathan keerai,mudakathan keerai dosai,mudakathan keerai dosai recipe,mudakathan dosai,balloon vine leaves dosa,dosa varieties,dosa recipes,breakfast recipes,healthy food

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SWEET CORN MASALA DOSA | BREAKFAST RECIPES

Its been a long time i made dosa varieties at home..I tried this recipe after watching a local telugu channel show in you tube..It was a show about a hotel’s dosa mela . I tried this dosa with the recipe roughly told by the chef to the anchor. I have never eaten or seen this dosa variety in any hotel . I found this recipe new & interesting .I love to try sweet corn recipes as it is our family favourite.It was very tasty and we loved it with coconut chutney as side..Do try this , i am sure u’ll find it different & tasty . I’ll post some more dosa varieties soon..

INGREDIENTS
1 cup - 200ml

Fresh boiled sweet corn kennels – 1 cup Big onion – 2 nos (medium sized) Tomato – 2 nos Ginger garlic paste – 1/2 tsp (optional) Red chilli powder – 1 tsp Dhania powder – 3/4 tsp Garam masala powder – 1/2 tsp Curry leaves- few Fennel seeds – 1/2 tsp Jeera/cumin seeds – 1/2 tsp Cooking oil – 2 tbsp Salt & water – as needed Coriander leaves – to garnish Idli/Dosa batter – 3 cups (to make dosas)

METHOD

Boil the sweet corn adding required salt & water. Remove the corn kennels and set aside.(please refer this post for easy removal of corn kennels) In a kadai , heat oil and temper the cumin & fennel seeds. Add g&g paste if necessary.Saute till the raw smell emanates.Then add the finely chopped onions , saute till it turns transparent.Now add the tomato pieces & saute till its mushy. Now add the turmeric powder , red chilli powder , dhania powder & garam masala powder , salt & mix well, cook for sometime.Make sure it doesn’t get burnt.. Finally add the corn kennels with little water and mix well and cook for sometime to get all the masala infuse into it & the mixture becomes dry.Switch off the stove & garnish with coriander leaves.. Now heat a  dosa tawa, pour a ladle full of batter & spread it nicely.Drizzle oil ,Cover & cook it for sometime in medium flame till u get a nice color. Then keep the masala in the center of the dosa , close it & serve hot with any chutney !!

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INSTANT OATS ONION UTTAPAM | INDIAN OATS RECIPES

I prepared this instant oats uthappam for the first time. We loved it a lot. So I thought of posting here. I got the  recipe from Sailu’s food. I made little changes to the original recipe. I did not add eno salt. Still it was so soft & tasty  Try this, you’ll love it for sure. We relished with coconut chutney !

INGREDIENTS

1 cup - 250ml

Powdered oats – 1 cup Bread slices – 4 nos ( 3 days old bread – I used white bread. Whole wheat bread is preferred) Rice flour – 1/4 cup Rava/ semolina – 1/4 cup Sour curd – 2 – 3 tbsp Eno fruit salt – 1/2 tsp or cooking soda – 1/2 tsp ( I dint use) Ginger – 1 inch ( finely chopped) Green chillies – 2 nos ( finely chopped) Curry leaves – a few Coriander leaves – a few Water – as needed ( around 1/2 cup) Salt – as needed For topping : Big onion – 2 nos ( sliced) Carrot – 1 no (grated) Cashews – a few

METHOD

Remove the sides of bread slices. Powder the oats and bread slices together. Take this powder in a wide bowl and add the rice flour, semolina, sour curd or buttermilk, salt, ginger pieces, green chillies, coriander & curry leaves. Add water and bring it to dosa batter consistency. Take the dosa tawa, heat it and add a ladleful of batter. Do not spread it. make it like a pancake. Drizzle little oil around the sides. Now spread the onion slices as topping. Cover it with a lid for few minutes. Then open the lid and carefully flip the dosa. Keep the flame high and cover cook for few more minutes. The onions will turn brownish with a nice smell. Now remove the uttapam and serve hot with coconut chutney.

NOTES

I din’t use eno fruit salt or soda. It was still soft. Add it to get spongy soft uthappam. There are numerous choices for topping. U can add all the vegetables along with onions too.cashews and other nuts can be added for nutty uthappam.  I mixed ginger , chillies and coriander leaves in the batter itself. U can add it as topping separately. If you don’t have sour curd, add 1/2 cup buttermilk or fresh curd. One more easy way of making uthappam with left over dosa batter is below.  Add 1 cup of powdered oats to 1 cup of left over dosa batter and mix ginger , green chillies , finely chopped onions, curry & coriander leaves. Add little water if needed. It will also taste the best. U may feel its sticky & uncooked but it is not so. Its softness makes you feel like that. If you want, you can reduce the amount of oats and try !!

CLICK HERE FOR MORE OATS RECIPES AND ITS HEALTH BENEFITS

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Instant Oats Dosa | Indian Oats Recipes

I make this oats dosa once in a week This dosa will be crispy in the edges and soft in the middle. The crispness of this dosa lies in the consistency of batter like rava dosa. Adding more water makes it look dry. So add the water correctly. Wheat flour & oats gives the softness. 

Do try this healthy dosa for breakfast or dinner. It tastes great with coconut chutney. I tried idli podi using horse gram as an accompaniment for this dosa which i’ll post soon. Make this dosa & serve immediately for better taste. Oats tastes the best when it is eaten hot ;) Lets see how to make Instant oats dosa with Indian oats !

INGREDIENTS

1 cup - 200ml

Powdered oats – 1/4 cup  ( I used quaker quick oats) Wheat flour – 1/4 cup Rice flour – 1/8 cup Sooji/rava – 3 tbsp Pepper corns – 1 tsp Jeera – 1.5 tsp Ginger – 1 inch  (chop finely) Curry leaves – few Coriander leaves – few Sour buttermilk – 1/4 cup OR sour curd - 2 tbsp Salt & water – as needed. Big onion – 1 no (finely chopped – optional) ( i don’t use)

METHOD

Powder the oats and mix with all other flours together adding the required salt .. (Dry roast the oats before powdering them is optional) Add the pepper corns, jeera, chopped ginger, curry leaves and coriander leaves. Add the sour butter milk, salt and mix well. Add the required water to adjust the batter consistency. Heat the dosa tawa and sprinkle little oil.  Then pour the batter in a circular motion from the corner towards the center. Fill the gaps by sprinkling more batter. Drizzle little oil around the dosa and keep the flame high for few secs. The corners of dosa will lift automatically. Now flip the dosa and reduce the flame. Cook for sometime and remove. Enjoy with any chutney or podi !!

NOTE

I usually dry roast the oats for few mins and then powder it. This time I powdered without roasting which also tasted good. So roasting is optional but it gives an additional flavour. Adding finely chopped onions is purely optional. I don’t add it. U can also add crushed pepper corns instead of adding whole ones. U can make this dosa by adding rice flour & sooji along with oats. Ragi flour can also be added instead of sooji to get the crispness. This makes the dosa healthier but the color of the dosa will be black. Batter should be watery. If you make the first dosa, you’ll get to know how much water has to be added to get crispy dosas. Add water and adjust the salt .

 Technorati Tags: Indian oats recipes,Oats,Oats recipes,Oats breakfast recipes,Oats recipes Indian,Oats dosa,Instant oats dosa,Crispy oats dosa,Oats dosa for breakfast,Indian breakfast recipes,Breakfast recipes,Breakfast ideas,DINNER RECIPES,Quaker oats dosa

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Chettinad Style Appam Recipe Without Yeast-South Indian Breakfast Recipes

I got this South Indian( chettinad style) appam recipe from here. But i did not follow the same method which was given there instead i used my mom’s method for ease n convenience.The result was fluffy,soft aapam which we had with vegetable stew. We loved it.Thanks to solai aachi for this wonderful recipe. This is sure a keeper. There are so many aapam recipes on net. Even i had posted some from my friend. Most of the recipes have urad dal , methi seeds and coconut milk.I was also making aapam using these ingredients. But my mom said that appam batter would smell more like dosa.She also said aapam has a typical coconut flavor and taste. So this time i used only rice n coconut. As my mom said , it smells and tastes great. Next time i am planning to try solai achi’s authentic method and post it Lets see how to make appam recipe with sweet coconut milk for breakfast !!

Chettinad Appam Recipe

Chettinad Appam Recipe Without Yeast

Cuisine: Indian

Category: Breakfast

Serves: 10-12 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup - 200ml

Raw rice – 1 cup Boiled rice / idli rice –1 cup Cooked rice - 1/4 cup Grated coconut – 1/2 cup Cooking soda – 2 pinches Salt – As needed Sugar – 1 tsp Coconut water – little **  For Sweetened coconut milk Grind 1/4 cup of grated coconut with 1/4 cup of warm water and take the first extract.Add 3- 4 tsp of sugar and 2 crushed cardamom pods.Mix well , heat for few secs. Pour it on top of appam and enjoy..

METHOD

Soak both the rice together for 2-3 hrs. Break the coconut and take the water.Set aside.Grate it and keep aside. Grind the rice together adding the coconut water & cooked rice. Add half of the required salt.After the rice starts to grind , add the grated coconut. Add water if necessary. Make sure the batter is not too watery.It should be thick.Allow it to ferment overnight or 8 hrs. The next day morning , add 2 pinches of cooking soda , sugar and little salt.Mix well and keep aside for 10 mins. Heat the aapam skillet (aapam chatti) and pour a ladleful of batter in the centre. Now swirl the aapam skillet in a circular motion so that the sides would be thin and center portion would be thick. Cover with a lid and cook in medium flame for few mins. The sides will raise and center portion will be cooked with holes on it. Remove the aapam and enjoy with stew !! We had  appam with **sweetened coconut milk and vegetable stew. **  For Sweetened coconut milk Grind 1/4 cup of grated coconut with 1/4 cup of warm water and take the first extract.Add 3- 4 tsp of sugar and 2 crushed cardamom pods.Mix well , heat for few secs . Pour it on top of aapam and enjoy..

Note

TIPS from Mrs.Mallika badrinath 1. When 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 that shows coconut milk added is more than the required measure.

Enjoy soft n spongy appam with sweet coconut milk ! Tastes yummmm..

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Very good recipes Tags: south indian appam recipe, appam recipe, appam recipe tamil, appam recipe without yeast, how to prepare appam, how to make appam and coconut milk, south indian breakfast recipes, breakfast recipes

 

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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.

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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

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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.

 

 

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