Soft Dosa Recipe - How To Make 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. 

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 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 

Prep time: 14 Hours

Cook time: 5 Minutes

Total time: 14Hours 5 Minutes

Chitra Ganapathy

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. 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. 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. 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. 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.

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

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.

Instant dosa Recipe 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

Chitra Ganapathy

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.

LEFTOVER 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. 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.  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.

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.

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Mint Coriander leaves Dosa – Pudina Kothamalli Dosai Recipe–Green Dosa

I learnt this mint, coriander leaves, curry leaves dosa recipe (Pudina, kothamalli, karuveppilai dosai in Tamil) from my friend Shalini. She calls it as “Green Dosa”. Shalini has been telling me for long time to try this healthy dosa recipe and post here. But somehow I couldn’t do it. Last week when I bought a fresh bunch of mint and coriander leaves, I remembered about this dosa recipe and tried it without further delay. It came out really well. Color, taste and flavor of this dosa was awesome. Raksha and Sendhil liked it very much. I had a great satisfaction of including mint, coriander leaves and curry leaves in our diet. 

Many people doesn’t like to eat curry leaves and coriander leaves added in their food. They remove and keep it in a corner of the plate. For those people,  this dosa is a good way to include these greens. It tastes like our regular crispy dosa but looks green and smells more flavorful. Friends, do try this yummy green dosa at home and share your feedback with me. I will try to share some interesting and healthy dosa varieties in upcoming weeks. Stay tuned !

Mint, Coriander leaves Dosa

Mint, coriander leaves dosa / Green dosa Recipe - Healthy breakfast / dinner recipe !

Cuisine: Indian

Category: Dosa Recipes

Serves: 15 nos

Prep time: 12 Hours

Cook time: 5 Minutes

Total time: 12 Hours 5 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rice – 2 cups Urad dal – 1/2 cup Toor dal - 1.5 tbsp Chana dal – 1.5 tbsp Methi seeds – 1/4 tsp Mint leaves – 3/4 cup ( 1/2 bunch) Coriander leaves - 3/4 cup ( 1/2 bunch) Curry leaves – 2 tbsp ( 2 sprigs) Green chilli – 5 nos Ginger - 1 inch piece (optional) Turmeric powder - 1/4 tsp Salt & Water - As needed

HOW TO MAKE MINT CORIANDER LEAVES DOSA

1. Wash and soak idli rice, urad dal, methi seeds, chana dal and toor dal together for 4 hours.
2. Wash and grind mint, coriander, curry leaves, green chilli, ginger, turmeric powder and salt in a mixie. 
3. Add soaked rice + dal. Grind smooth to dosa batter consistency.
4. Ferment overnight or 12 hours. The next morning, mix the batter well.
5. Make thin or thick dosa as you wish. 
6. Serve with coconut chutney or tomato chutney as side dish. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and soak idli rice, urad dal, methi seeds, chana dal, toor dal twice. Soak them together adding enough water for 4 to 6 hours. Wash mint leaves, coriander leaves and curry leaves. Take them in a mixie jar. Add green chilli, ginger, turmeric powder, salt. Grind to a smooth paste adding enough water. ( If you are using a grinder, you can grind rice and dal mixture. Grind the leaves and chilli separately in a mixie jar and add to the grinder along with rice. ) To this paste, add the soaked rice, dal. Grind to smooth batter in 2 batches adding required water. Consistency of batter should be like regular dosa batter. Not too thin or thick. Transfer the batter to a bowl. Cover it with a lid. Ferment overnight or 12 hours for the batter to raise well. Suppose If you grind the batter in the morning around 10am, you can make the dosa for dinner around 7pm. It tastes good too. But overnight fermentation gives a nice flavor to the dosa.  After fermentation, mix the batter well. Heat dosa pan. Pour one ladleful of dosa batter and make thin or thick dosa as you like. Drizzle a tsp of oil over the dosa. Cook both sides till golden. Remove in a plate. Serve hot with coconut chutney or tomato chutney. I serve with thick coconut chutney and podi. Enjoy !

Note

Addition of ginger is optional. But it gives a nice flavor to the dosa and also helps in digestion. Quantity of curry leaves used is less than mint and coriander leaves. If you like, you can add equal quantity too. You can make this dosa for dinner if you grind the batter in the morning. You can also add a pinch of turmeric powder to get nice green color dosa. Addition of chana dal and toor dal gives a nice golden hint to the dosa. You can use either mint leaves or coriander leaves alone. If you have regular dosa batter ready in hand, you can grind greens and chilli to a paste. Add to dosa batter and make dosa immediately.

Easy, yummy, greeny dosa is ready to enjoy !

Very good recipes Tags: Mint dosa, mint coriander leaves dosa, pudina dosa, pudina coriander leaves dosa, pudina kothamalli dosa, kothamalli dosa, dosa varieties

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Onion Uthappam Recipe – How To Make Onion Uttapam

Generally South Indians, Tamil people make onion uttapam at least once in a week with leftover Idli, dosa batter. Sendhil likes to eat onion uthappam or rava dosa in hotels and restaurants whereas my choice is always plain uthappam with varieties of side dishes. I love its soft and spongy texture. 

I have already shared few uthappam varieties like tomato onion uthappam , Kadai onion uthappam(my MIL’s style) and Podi uthappam in my space. But this is the basic version of onion uttapam using big onions. We call it as Vengaya dosai in Tamil. Mostly I make it for breakfast during week days as I don’t have to prepare any side dish for this. Sendhil loves to eat it as such if the onions are browned perfectly. 

For variations and to make it more colorful, sometimes I use small onions, finely chopped green chillies, coriander leaves or grated carrot. If you want to make any side dish for onion uthappam, you can try coconut chutney, tomato chutney or idli sambar. 

Uthappam tastes the best and comes out soft, spongy with crispy edges only if you make it with fresh, thick idli batter. Do not add water to the thick If the batter becomes watery, uttapam becomes flat. So to make soft and spongy uthappam, mix the fermented idli batter till half way through on the first day for making idli. 

By doing this way, soft urad dal batter gets mixed with rice batter evenly and helps to prepare soft idli dosa on the first day, soft uthappam on the second, third day too. For making crispy dosa, remove the required batter in another bowl, add very little water to it. Mix well and spread thin dosa. 

Ok, lets see how to make onion uttapam recipe with step by step pictures.

Onion uttapam recipe - How to make onion uthappam

Onion uthappam recipe with step by step pictures.

Cuisine: Indian

Category: Dosa Recipes

Serves: 5 

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Idli dosa batter - 2 cups Big onion - 3 nos (Finely chopped) Water - If needed Cooking oil - as needed ( to sprinkle over dosa)

HOW TO MAKE ONION UTHAPPAM 

1. Take the idli dosa batter in a bowl. Add little water if the batter is too thick.
2. Chop the onions finely. I use my electric chopper to do this job easily.
3. Heat dosa tawa. Pour 2 ladles of batter and spread slightly. Cook in medium flame.
4. Spread finely chopped onions all over the dosa. 
5. Drizzle oil around the corner and center of dosa over the onions.
6. Flip the dosa and keep the flame medium high. Cook till onions turn golden brown.
7. Remove and serve hot with any side dish like chutney or sambar.

METHOD - STEP BY STEP PICTURES

Take idli dosa batter in a big bowl. Add little water, say 1/4 cup if batter is too thick. Mix well. Chop onions very finely using a knife or turbo chopper if you have it. Set aside. Heat dosa tawa. Sprinkle few drops of water to check the heat of tawa. Wipe it with a cloth or tissue paper. Keep the flame low. Pour two ladles of batter in the center of dosa tawa. Spread it slightly to make small, round uthappam. Sprinkle onions all over the dosa. Drizzle cooking oil or gingely oil all over the dosa. Drizzle some oil over the onions too. Flip the dosa & cook the other side till onion becomes golden brown in color. Keep the flame medium high.  Wait patiently till onions turn golden brown evenly. Remove the dosa to a plate. Repeat the same and make the remaining dosa. Serve hot with chutney or sambar ! Enjoy!

Note

Do not use the last batch of idli batter. It won’t make spongy and soft dosa. For best results, use fresh idli batter.You can also use 2nd day batter but make sure batter is not too thin. Flame should be low while spreading the onions so that the bottom part doesn’t get burnt. After you flip the dosa, you can increase the flame to medium high. For variations, you can add finely chopped green chilli,coriander leaves, grated carrot along with finely chopped onion and sprinkle over the dosa. You can also sprinkle idli podi or some red chilli powder/ tandoori masala for spicy taste. Do not mix the chopped onion in the idli batter. It should be just sprinkled over the dosa.

Try this easy, yummy onion uthappam for your breakfast and enjoy !

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Red Rice Dosa Recipe – Sigappu Arisi Pirandai Dosai

I watched this red rice, Adamant creeper dosa recipe (Sigappu arisi pirandai dosai in Tamil) in Jaya TV’s arusuvai neram by Mrs. Mallika Badrinath. She shared this healthy sivappu arisi dosai adding pirandai. Recently my MIL had given some pirandai ( also known as bonesetter) from our backyard garden to make thuvaiyal. As I had some red rice and pirandai in stock, I tried this dosa immediately. Addition of pirandai helps to give more softness to the dosa. So I changed the ratio of red rice & urad dal as per my taste. It came out very well. We had a satisfaction of including a healthy food for our breakfast and dinner. I had already shared Kerala red rice idli, dosa recipe in my website. This red rice dosa is completely different from that recipe on ingredients and method.I have also shared the picture of red rice used in this recipe.  Ok, lets see how to make red rice dosa recipe / Sigappu arisi dosai adding pirandai with step by step pictures.

Also check out my  PIRANDAI THUVAIYAL, KERALA RED RICE IDLI/DOSA RECIPE and 15 IDLI VARIETIES !

Name of Adamant creeper in different languages

English: 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

Red Rice Dosa Recipe - Sigappu Arisi Dosai With Pirandai

Dosa with red rice and adamant creeper - Sigappu arisi dosai with pirandai

Cuisine: South Indian

Category: Dosa recipes

Serves: 15 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Red Rice - 2.5 cups White round urad dal - 1/2 cup Adamant creeper/ Pirandai - 2 long sticks (As shown in picture below) Methi seeds - 1/2 tsp Salt & Water - As needed

HOW TO MAKE RED RICE DOSA

1. Wash and soak red rice, urad dal and methi seeds together for 5 hours.
2. Wash and clean pirandai. Chop into pieces and grind to coarse paste.
3. Grind rice, dal mixture along with pirandai adding salt and water.
4. Ferment overnight or for 12 hours. The next day, mix dosa batter well.
5. Add some water if needed. Make dosa thin or thick. Serve with chutney or sambar !

METHOD - STEP BY STEP PICTURES

Wash and soak red rice, urad dal, methi seeds together in enough water for 5 hours. Take the pirandai and clean it. Grease your hands with sesame oil. Wash the pirandai and chop the head & tail part. Remove the ridge like part using a peeler or knife. Remove the fiber portion too. Chop into small pieces and set aside. Grind pirandai pieces to a coarse paste without water. Add this paste to rice while grinding. Grind the soaked rice + urad dal + methi seeds adding pirandai paste to a smooth batter adding enough water and salt. Collect in a bowl. Ferment overnight or for 12 hours.   The next morning, batter would have raised slightly. Mix it well and add some water if needed. Consistency of this batter should be like our regular dosa batter. (Sorry I mixxed these pictures. I will try to update these steps with picture soon.) Heat dosa tawa and sprinkle some water to check the heat of tawa. Water droplets should evaporate immediately. Wipe with a cloth or tissue. Spread 1.5 ladle of red rice dosa batter thin or thick as you like. Drizzle 1tsp sesame oil all over the dosa. Flip the dosa and cook the other side. Remove and serve hot with chutney or sambar. Enjoy !

Note

If you don’t have adamant creeper/pirandai in hand, you can use red rice & urad dal in 4:1 ratio. Fermentation is mandatory for this dosa batter else it will smell raw. Do not worry if the batter is not raised well. Just check whether batter has got sour smell / Pulippu vasanai the next day morning. You can increase the quantity of urad dal to 1/2 cup +2 tbsp to get softer dosa.

Try & enjoy this healthy red rice dosa with pirandai. I served it with easy tomato thokku and raw onion chutney !

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Vazhaithandu Masala Dosa Recipe – Banana Stem Dosa - Dosa Varieties

Vazhaithandu masala dosa – When we saw this dosa recipe in Salem Saravana Bhavan Hotel menu, Sendhil ordered it immediately. Salem Saravana bhavan restaurant has become our must visit place during Salem trip. Raksha loves their Ghee roast very much. We too like their varieties of dinner recipes with millets. So every time we visit there, we try to order some new and interesting dish. I too have a habit of trying the same at home. I had already tried and shared their Vazhaipoo dosa/ Banana flower dosa recipe recently. This morning I tried valaithandu masala dosa for our breakfast. This masala recipe is very similar to our South Indian style kurma but thick in consistency. I won’t say this banana stem stuffing tasted exactly like hotel recipe but it was close to it. Sendhil liked it a lot. We felt this dosa is one of the best way to consume banana stem for people who doesn’t like to eat vazhaithandu or vazhaipoo in the form of poriyal or kootu. Ladies, do try it for your husband even if he is a hater of banana stem. I am sure he will like the uniqueness and taste of this recipe. Ok, lets see how to make Vazhaithandu masala dosa / Banana stem dosa at home with step by step pictures.

Do check out my Vazhaipoo Dosai Recipe too.

Vazhaithandu Masala Dosa - Banana stem dosa recipe

Vazhaithandu masala dosa recipe - Banana stem masala stuffed dosa for breakfast / dinner

Cuisine: South Indian

Category: Dosa Recipe

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Banana stem / Vazhaithandu - 1 no (Medium size), Finely chopped Big onion - 1 no (Finely chopped) Curry leaves - Few Garam masala powder - 1/2 tsp Cooking oil - 2 tbsp Salt & water - as needed To grind Grated coconut - 1/4 cup Green chilli - 2 nos Fennel seeds - 1/2 tsp Ginger - 1/2 inch piece Garlic - 6 cloves Cashew nuts - 3 nos For Dosa Dosa batter - 2 cups ( I used my idli rava idli batter) Gingely oil or cooking oil or ghee - to drizzle dosa

HOW TO MAKE VAZHAITHANDU MASALA DOSA

1. Wash and chop banana stem into fine pieces.Keep in buttermilk or water.
2. Grind the masala and keep aside. Heat oil in cooker base.
3. Saute onion and banana stem pieces. When it turns soft, add the ground masala, garam masala powder.
4. Saute till raw smell goes off. Add very little water and pressure cook in high flame for 2 whistles.
5. Remove the lid after steam is released. Mix well and boil if there is any excess water.
6. Make the masala thick and spreadable. Keep aside.
7. Now make thin dosa. After its cooked 3/4th on one side, spread the masala and drizzle oil / ghee around the dosa. Cook for a minute till dosa turns golden in the bottom. Fold the dosa and serve hot with coconut chutney or tomato chutney !

METHOD - STEP BY STEP PICTURES

Wash and slice the banana stem into thin rings.Discard the thread like portion that comes while slicing the banana stem. Chop the rings finely and keep them immersed in buttermilk( to avoid discoloration) or water. Chop the onion finely and set aside. Heat oil in a cooker base.Saute finely chopped onion and finely chopped banana stem till it turns soft. You can add some salt to quicken the process. Saute for 2 to 3 minutes. Grind coconut,green chilli, fennel, ginger and garlic to a smooth paste. Add this paste to the banana stem mixture. Add garam masala powder. Mix till raw smell goes off. Add very little water say 3 tbsp and mix well. Pressure cook in high flame for 2 whistles. Remove after the steam is released. Mix well and boil if there is excess water. Make thick masala. You can sprinkle some lemon juice if you like. Garnish with finely chopped coriander leaves. Mix well and keep the masala ready. Take 2 cups of dosa batter. Dilute it slightly if the batter is too thick. Heat dosa pan. Spread the dosa batter and make it thin. When the top of dosa is 3/4th cooked, spread 2 tbsp of masala in the center of dosa. Drizzle two tsp of oil around the dosa. Cook till the bottom of dosa turns golden. Fold the dosa and remove. Serve hot with coconut chutney or tomato chutney. Enjoy !

Note

Adjust the quantity of green chilli as per your taste. You can also use red chilli powder instead of green chillies. You should chop the banana stem very fine else it would be difficult to eat. Actually I couldn’t chop it fine like hotel. You can use any dosa batter. I used my idli rava idli batter and made dosa with it.

Try this different dosa variety with banana stem and enjoy !

Technorati Tags: Vazhaithandu dosa,vazhaithandu masala dosa,banana stem dosa,banana stem masala dosa,valaithandu dosa,valaithandu dishes,banana stem recipes,vazhaithandu recipes

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Kerala Appam Recipe | Traditional Palappam Recipe With Yeast

Appam is one of the most popular South Indian breakfast recipe. It is commonly found in Tamil nadu and Kerala hotels. Tamil nadu style appam can be prepared in many ways. In my family, everybody loves appam very much. So I make it at least twice in a month. I have experimented and shared different recipes for appam like appam with cooking soda, appam without soda adding ENO and have made appam recipe using idli, dosa batter as well. But I have never thought of trying Kerala’s traditional appam recipe popularly known as Palappam.

Recently when I was going through my Instagram feed, I got tempted by seeing a picture of Kerala Appam served with vegetable stew for breakfast. Since then, I was searching for traditional Kerala style appam and found many recipes with variations. I found it can be prepared with yeast , without yeast and even with rice flour. This time, I tried the traditional appam recipe using raw rice and yeast. Now I wish to try the easy appam recipe with rice flour and see the difference in texture.Soon I will share restaurant style vegetable stew recipe. Now lets see how to make Kerala Palappam recipe using raw rice and yeast !!

Check out my other KERALA RECIPES if interested :)

Kerala Appam Recipe with Yeast - Palappam Recipe

How to make Kerala Traditional Appam recipe with raw rice and yeast - South Indian breakfast recipe

Cuisine: Kerala

Category: Breakfast

Serves: 15nos

Prep time: 12 Hours

Cook time: 3 Minutes

Total time: 12H 3Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice / pachari - 2 cups ( I used Dosa rice) Grated coconut - 3/4 cup Cooked rice - 3/4 cup ( loosely packed) Active, instant dry yeast - 1/2 tsp  Sugar - 1 tbsp Salt & water - as needed (You can use coconut water for grinding the batter) Cooking oil - to drizzle appam

HOW TO MAKE KERALA APPAM / PALAPPAM - METHOD

Wash and soak raw rice for 4 hours.Chop the coconut into small pieces and grind it coarsely. Instead you can grate the coconut and grind it along with rice. Grind the soaked rice adding grated coconut, cooked rice, salt, sugar and yeast till it becomes a smooth paste. You can grind in a  grinder or in a mixie. You can use coconut water while grinding. But do not add more water and make the batter watery. Transfer the batter to a big vessel and cover it with a lid.Let it ferment for 8 hours. I kept it for 12 hours as winter has started in my place. After fermentation, the batter would have become frothy and almost doubled. Mix well with a ladle and add some water if the batter is too thick. The consistency of batter should be like regular dosa batter. Heat an appam pan and pour 1.5 ladleful of batter. Swirl the pan and make a circle. The center part of appam should be thick and the sides should be thin and lacy. Drizzle a tsp of oil around the appam and cover it with a lid. Keep the flame low to medium. I cook till its bottom turns light golden brown and corners turn crispy. If you want soft, white colored appam, remove it before the corners turn crispy. Remove and serve hot with sweetened coconut milk and vegetable stew. Enjoy !

Note

Traditionally yeast is added in Palappam/Kerala appam. But if you don’t like its smell, you can avoid it. If you are not using instant dry yeast, you should proof it. For this, dissolve 1/2tsp of yeast in 1/2 cup of warm water, 1 tsp sugar. Mix it well and cover with a lid. Let it sit for 15 minutes. Check to see if the mixture turns frothy. If its active, add this mixture to the rice and grind it. If its not frothy, yeast is not alive/active. In that case, discard it and use a fresh yeast. Cooking appam is medium flame patiently is more important else appam will burn in the bottom. To make sweetened coconut milk, Grind 1cup of grated coconut adding 3/4 cup of warm water. Grind smooth and strain the coconut milk in a sieve. Collect them in a bowl and mix 1/4 cup of sugar and 1/2 tsp of cardamom powder to it. Mix well. Heat the coconut milk lightly till its warm and mix well for the sugar to dissolve completely. Do not boil the coconut milk. Serve warm with appam.

Enjoy this traditional Kerala Appam with sweetened coconut milk and Vegetable stew for a delicious breakfast !

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