Akki Tambittu | Akki Hittina Thambittu | Karnataka Rice thambittu recipe

Nagara Panchami and Maha Shivaratri is one of the most popular festivals in Karnataka. Every year during Nag Panchami and Shivaratri, my neighbor used to pass this akki tambittu recipe as pooja prasadam. We all love it. I wanted to get the recipe from her and blog it for long time. Due to this pandemic situation, we are not able to get this prasadam from her for the past two years.

This year, I got the recipe from her and made it in my kitchen. I also offered this laddu / unde as prasad for my Thursday Guru pooja. My neighbor makes it big in size but I made it small as per my family’s liking. Friends, this tambittu is a super healthy ladoo recipe with all the goodness of jaggery, roasted rice, roasted gram, sesame seeds, peanuts, poppy seeds and desiccated coconut. You can give it to your kids snacks box as well.

Apart from this akki thambittu recipe, people also make Chigali ladoo/ sesame seeds laddu, hurigadale tambittu on this occasion. Soon I will try to share those recipes here.

Now lets see how to make Karnataka special akki tambittu recipe with step by step pictures. Prepare this special recipe for Nagara Panchami festival tomorrow and enjoy !

Akki thambittu recipe / Akki tambittu recipe

Akki thambittu recipe / Akki tambittu recipe for Nagara panchami and Maha Shivaratri festival prasada.

 

Cuisine: Karnataka

Category: Sweet

Serves: 8

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw rice / Sona masoori rice - 1/2 cup Grated jaggery - 1/2 cup  (Use 3/4 cup for more sweetness) Roasted gram dal / Hurigadale - 1/4 cup Peanuts - 1/4 cup Sesame seeds - 2 tbsp Khus khus /Poppy seeds - 1 tbsp Cardamom powder - 1/2 tsp Ghee - 1 tbsp Desiccated coconut - 2 tbsp (Grated) Water – 1/3 cup

HOW TO MAKE AKKI THAMBITTU RECIPE

1. Heat a kadai and dry roast the rice till puffy. Transfer to a plate.
2. Dry roast sesame seeds and poppy seeds till they splutter.
3. Add roasted gram dal and roast for a minute. Reserve half and transfer to the rice plate.
4. Dry roast peanuts till skin crackles. Remove the skin and keep aside.
5. Dry roast coconut and set aside. 
6. Grind the rice, sesame seeds, roasted gram dal mixture to a fine powder.
7. Transfer to a plate. Grind peanuts coarsely and add to the plate.
8. Now add the roasted coconut, cardamom powder, reserved poppy+sesame seeds+gram dal and ghee. Mix well.
9. Melt jaggery adding water and boil till frothy. Let it cool down. Filter it and add to the rice mixture.
10. Mix evenly and make balls. Karnataka Akki thambittu is ready !

METHOD - STEP BY STEP PICTURES

Heat a kadai and roast the rice in low to medium flame till puffy. Remove in a plate. Dry roast sesame seeds and poppy seeds till it starts to splutter. Add the roasted gram dal and roast for a minute. Switch off the flame. Reserve half of this mixture in a plate and add the remaining in the rice plate. Cool down and grind to a fine powder. Transfer to a plate. Dry roast desiccated or fresh coconut for few minutes and add to the rice flour plate. Dry roast peanuts till its skin crackles. Cool down and remove the skin. Grind coarsely. Add the powdered peanuts to the rice flour mixture. Add cardamom powder, ghee and the reserved poppy seeds, sesame seeds and roasted gram dal. Combine and mix everything well. Take jaggery in a kadai. Add water to cover it. Boil and melt the jaggery. Boil for few minutes in medium flame till it becomes frothy and slightly thick. No need to look for any consistency. But make sure, jaggery syrup is not too thick. Thambittu will become hard to bite after it sets. So keep the syrup slightly thick like oil. Let it cool down completely. Now filter the syrup and add to the rice flour mixture. Mix well to coat the rice flour. No problem if the mixture looks wet and loose. Shape ladoo and arrange in a plate. This ladoo becomes hard after its set in few hours. So make sure the ladoo is soft to handle while shaping. Enjoy !

Note

For variations, you can skip grinding sesame seeds and poppy seeds. You can add the roasted ones as such. You can skip desiccated coconut or use fresh coconut instead. In that case, roast the fresh coconut till its dry.

Try this easy, healthy akki thambittu recipe for festivals and enjoy !

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Gooseberry Rasam Recipe | Nellikai Rasam Recipe | Amla Rasam Recipe

Gooseberry rasam / Nellikai rasam in Tamil / Amla rasam is an interesting and healthy rasam recipe. Recent days I am trying to include gooseberry in my cooking regularly as its rich in Vitamin C and helps to boost immunity. Usually I make nellikai thayir pachadi and nellikai thogayal. I don’t want to include gooseberry in pickle form considering its oil and salt. So when I was looking for some interesting gooseberry recipes, I came across this nellikai rasam recipe.

I had some pressure cooked gooseberry in hand. So I used that and tried this rasam recipe. Even though its my first attempt, rasam came out so well. Its easy to prepare too. Friends, do try this gooseberry rasam for a change. You will love it like me.

Gooseberry Rasam Recipe / Nellikai Rasam Recipe

Gooseberry Rasam Recipe / Nellikai Rasam Recipe for rice

 

Cuisine: Tamil nadu

Category: Rasam recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To dry roast and grind Gooseberry (Raw or cooked) - 4 Pepper corns - 1 tsp Cumin seeds - 1 tsp Coriander seeds - 1 tsp Red chilli - 1 Garlic - 5 cloves To cook Ripe tomato - 2 Green chilli - 1 Cooked toor dal - 2 tbsp Turmeric powder - 1/4 tsp Salt & water - as needed To Temper Ghee - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Hing / Asafetida - a pinch Coriander leaves - to garnish

HOW TO MAKE GOOSEBERRY RASAM

1. Wash and chop tomato, green chilli. Pressure cook toor dal, gooseberry together and set aside.
2. Boil tomato, green chilli adding cooked toor dal paste, turmeric powder, salt and water.
3. Dry roast pepper, cumin seeds, coriander seeds, red chilli and grind it along with gooseberry.
4. Add this paste to the boiling tomato. Boil for a minute till frothy in low flame.
5. Temper mustard seeds, cumin seeds, curry leaves, red chilli in ghee.
6. Add to rasam and switch off the flame. Garnish with coriander leaves.
7. Serve hot with plain rice adding few drops of ghee.

METHOD - STEP BY STEP PICTURES

In a pressure cooker, take toor dal, gooseberry and required water. Pressure cook in low flame for one whistle. Mash the dal and set aside. Take the cooked toor dal, chopped tomato, slit green chilli, turmeric powder, salt and water. Roll boil till tomato is cooked well. Dry roast coriander seeds, pepper corns, cumin seeds and red chilli. Grind it adding cooked gooseberry to a smooth paste. Add to the boiling tomato mixture. Mix well and check for salt. Add more water and salt if needed. Now lower the flame and boil the rasam till its frothy.  Temper mustard seeds, cumin seeds, curry leaves and red chilli in ghee. Add to rasam.    Switch off the flame and garnish with coriander leaves. Enjoy !

Note

For variations, you can grind the spices without roasting it. But flavor of rasam varies. You can also grind the raw gooseberry instead of pressure cooking. But you should boil the rasam for few minutes till its raw smell goes off.

Try this easy and healthy gooseberry rasam recipe. You will love it !

Technorati Tags: gooseberry rasam recipe,nellikai rasam,how to make gooseberry rasam,gooseberry recipes,nellikai recipes

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Flax Seeds Idli Podi | Flax Seeds Chutney Powder Recipe - Aali Vithai Podi

Idli podi / Gun powder is an inevitable side dish in my house. Though I make varieties of chutney and sambar recipes for idli, dosa we have the habit of eating at least one last idli with idli podi. So I always keep idli powder also known as chutney powder in stock. And I love to try varieties of idli podi recipes. Its been a long time I used flax seeds in my cooking. 

Flax seeds (Linum usitatissimum) also known as common flax or linseeds (Aali vithai in Tamil, 

Alsi ke Beej in Hindi, 

Agase bījagaḷu in Kannada, caṇa vittukaḷ in Malayalam, Avise gin̄jalu in Telugu ) are small oil seeds that originated in the Middle East thousands of years ago. Lately, they have gained popularity as a health food. This is due to their high content of heart-healthy omega-3 fats, fiber, and other unique plant compounds. Flax seeds have health benefits such as improved digestion and a reduced risk of heart disease, type 2 diabetes, and cancer. They can be easily incorporated into your diet.  Roasting and grinding them is the best way to make the most of their health benefits. (source : https://www.healthline.com/nutrition/foods/flaxseeds).

 Earlier I used to add roasted flax seeds powder in my poriyal and kootu. This time, I wanted to include it in the form of idli podi.

This Flax seeds idli podi is a healthy chutney powder recipe prepared with urad dal, chana dal, flax seeds and curry leaves. Garlic flavored idli podi is our family’s favorite. So I have added some garlic cloves in this flax seeds podi. You can skip if you don’t like it.

Friends, do try this healthy flax seeds idli podi recipe / flax seeds chutney powder for idli, dosa. You will love it. Check out the video too !

Check out my

Basic idli podi recipe

Garlic idli podi

flax seeds horsegram idli podi 

Pepper idli podi

Sesame seeds podi

Flax seeds idli podi recipe / Flax seeds chutney powder recipe

Flax seeds idli podi recipe / Flax seeds chutney powder recipe - Side dish for idli dosa

 

Cuisine: Indian

Category: Side dish

Serves: 1.5 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Flax seeds - 1/2 cup White urad dal - 1/2 cup Chana dal - 1/4 cup Red chilli – 12 to 15 (6 spicy chilli, 6 byadge or Kashmiri chilli) Curry leaves - 1 sprig Asafetida / Hing – 1/4 tsp Garlic cloves with skin - 10 Salt - as needed Cooking oil – 2 tsp

HOW TO MAKE FLAX SEEDS IDLI PODI

1. Heat a kadai and dry roast flax seeds till it starts to pop.
2. Remove in a plate. Add 1 tsp cooking oil in the kadai.
3. Roast chana dal and urad dal. Roast till golden in low to medium flame. 
4. Remove in a plate. Heat 1 tsp oil. Add red chilli, curry leaves, hing and roast till crispy.
5. Add salt and switch off the flame. Let everything cool down.
6. Firstly grind the red chilli to a coarse powder.
7. Now add the roasted dals, flax seeds and grind to powder.
8. Lastly add the garlic cloves. Grind to a fine powder.
9. Remove in a bowl. Cool down and store in a box.
10. Enjoy with idli, dosa adding sesame oil. 

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the flax seeds till it starts to pop. Do in low to medium flame without burning them. Transfer to a plate. In the same kadai, add  1 tsp of cooking oil. Add chana dal, urad dal and keep roasting them till both the dals turn golden in color. Do it patiently in low to medium flame. It takes 5 to 7 minutes. Transfer to the flax seeds plate. Now add 1 tsp of oil and add the red chillies, hing and curry leaves. Roast it till crispy without browning the chillies. Roast in low to medium flame patiently. Lastly add salt. Switch off the flame and let it be in the kadai for some time. It helps to make the chillies more crispy. Firstly grind the red chillies (use Byadge or Kashmiri chilli for bright color), curry leaves coarsely. Then add the roasted dal, flax seeds together to a powder. Lastly add garlic cloves with skin. Grind to a smooth powder by mixing the powder from the bottom. Don’t worry, garlic will be ground well. Now transfer the idli podi to a bowl. Let it cool down. Then store in an air tight box. Use up to 2 weeks to 1 month. Enjoy with idli dosa drizzling with sesame oil.

Note

For variations, you can skip garlic cloves and add asafetida alone. You can also add 2 tbsp of dry roasted sesame seeds and add it while grinding. It adds a nice flavor. Grinding red chillies firstly gives a nice, bright color to idli podi. For healthy variations, you can add roasted horsegram too. You can also add 2 tsp of roasted coriander seeds for variations.

Healthy and tasty flax seeds idli podi is ready to enjoy with idli dosa !

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Khus Khus Milk / KasaKasa Paal Recipe - Poppy Seeds Milk

Recent days my sleep got disturbed because of my lower back pain. I was unable to sleep continuously due to anxiety and panic attacks. Apart from meditation and other natural sleeping techniques, I was looking for some home remedies and foods to include in my diet. I came across this khus khus milk / khas khas milk (poppy seeds in English) / Kasakasa paal/ Gasagasa paal recipe in Gowri samayalarai YouTube channel. I tried it on the same day as all the ingredients were readily available with me. It came out so well with a nice flavor of poppy seeds and cardamom.

Basically poppy seeds are used in baked goods and traditional dishes worldwide. Both the seeds and their oil are said to offer various health benefits including promoting digestion, boosting skin and hair health, treating headaches, coughs to curing asthma and insomnia. As poppy seeds are derived from the opium poppy, its banned in some countries. In India, people use khus khus in their cooking regularly for grinding masala. It helps to give a thick and creamy texture to kurma and other gravies. 

To powder the poppy seeds, I dry roasted them first which was not mentioned in the original recipe. I also added some cloves for flavor. It smells and tastes so good. Everyone in my home including Raksha loved it. I am taking this milk at night 30 minutes before going to bed. My sleep quality is improved. I am planning to take this milk for another week till I go back to my normal sleep. But do not consume more. For adults, you can give 1/2 cup of milk. 

Friends, do try this khuskhus milk / Poppy seeds milk / Gasagasa paal at home for a good night’s sleep. Remember this milk alone doesn’t make wonders. You have to do meditation, try to divert your mind by listening to good music, watch movies or do your favorite activity that relaxes your mind. 

Ok, lets see how to make this easy and yummy Khas khas milk with step by step pictures.

Khus khus milk / Kasakasa paal recipe

Poppy seeds milk - Khus khus / khas khas milk recipe for good sleep and added health benefits.

 

Cuisine: Indian

Category: Beverage

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Poppy seeds / Khus khus - 1/2 cup Nutmeg / jathikai - 1 small piece ( I used 1/4 th of one nutmeg) Cardamom - 5 Pepper corns - 10 Turmeric powder - 1/2 tsp Cloves - 2

HOW TO MAKE KHUS KHUS MILK / KASAKASA PAAL

1. Heat a kadai and dry roast the poppy seeds in low flame for few minutes.
2. Add cardamom, cloves, nutmeg and roast it for a minute.
3. Switch off the flame and allow to cool down completely.
4. Now add pepper corns and turmeric powder.
5. Grind everything to a smooth powder. Remove and store in a box.
6. To make khus khus milk : Boil 1/2 liter milk. Add 1 tbsp of this powder.
7. Mix well and boil for few minutes till it changes color. Strain the milk and serve hot or warm !

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the poppy seeds in low to medium flame for few minutes. Make sure you don’t burn it. Add cloves, nutmeg and cardamom and roast it along with poppy seeds for a minute. This helps to powder easily. Switch off the flame. Allow to cool down completely. Add them to mixie jar and add in pepper corns, turmeric powder. Grind to a fine powder. Do not run the mixie continuously for long time. Poppy seeds releases oil and looks like paste. So grind it carefully. Mix in regular intervals and check if it becomes a powder. Now transfer the powder to an air tight box. You can store up to a week at room temperature. To make khus khus milk : Boil 500 ml milk in a bowl. Add 1 to 1.5 tbsp of this poppy seeds powder. Boil for few minutes till it changes color. Strain the milk using a metal filter. Serve the milk hot or warm. Enjoy !

Note

Dry roasting poppy seeds is optional but it helps to powder it well. If you want to wash the poppy seeds, wash it and spread them in a cotton cloth. Let it dry completely. Then you can roast it.

Try this healthy khus khus milk at home and enjoy its health benefits.

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Dill leaves dal recipe / Sabsige soppu dal / Shepu dal/ Suva dal Recipe

Dill leaves dal is an easy and healthy recipe (Sabsige soppu in Kannada, Dill leaves in English, Shepu or Suva Bhaji in Hindi, Sathakuppai in Tamil and Sowa in Bengali). Sabbasige soppu / Sabsige soppu was very new to me until I come to Bangalore. My friends and neighbors here buy this soppu/ Keerai/ greens often. They add it along with coriander leaves in most of the dishes like instant idli, paddu/ paniyaram, akki roti, instant dosa varieties etc. Its very good for lactating mothers after pregnancy.

I tasted this dill leaves in Iyengar bakery masala bun for the first time and started loving its flavor. Then I tried a palya/ poriyal/ dry curry with dill leaves but my family didn't like its flavor. It became a flop in my house. So I stopped buying it.

Recently when I was looking for sago idli / sabbaki idli (recipe coming up next week) in a YouTube channel, dill leaves were added to the idli. It gave a nice and unique look to the idli. So after a long time, I bought a small bunch of dill leaves again and tried this dill leaves dal and sago idli with it. 

This dal recipe is of North Karnataka / Uttara Karnataka style sabsige soppu saaru with toor dal. Surprisingly both of them loved this sabbasige soppu dal recipe. They loved its flavor and had two servings. I am so happy that finally I found one good recipe to include this healthy greens in our diet. Before making the recipes, I explained its health benefits to my husband and daughter. Please find the health benefits below. 

HEALTH BENEFITS OF DILL LEAVES / SABSIGE SOPPU :

Dill leaves are rich in anti oxidants. They are a good source of Vitamin C, Vitamin A, D, Iron, Magnesium etc. It helps to protect against heart diseases and cancer.

Dill leaves also promote healthy vision, augment skin, boost immune functions, treat digestive anomalies, remedy for sleep problems, fortify bone health, relieve respiratory infections, regulate hormonal balance, and enhance reproductive health. 

Friends, do try this easy, yummy and healthy sabsige soppu dal/ dill leaves dal and enjoy with plain rice adding ghee. You will love it. For variations, you can use moong dal instead of toor dal.

Dill leaves dal / Sabsige soppu dal recipe

Dill leaves dal / Sabsige soppu dal recipe for plain rice and roti.

 

Cuisine: Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Toor dal or moong dal - 1/2 cup Dill leaves /Sabsige soppu - 1/2 cup Cooking oil - 2 tbsp Crushed Pepper + Cumin seeds - 1 tsp (pepper 1/2 tsp, cumin seeds 1 tsp) Big onion - 1 Crushed garlic - 10 cloves Curry leaves - few Tomato - 1 Green chilli - 2 Tamarind - small berry size Dhania powder - 1/2 tsp Turmeric powder - 1/2 tsp Sugar or jaggery - 1/2 tsp

HOW TO MAKE DILL LEAVES DAL / SABSIGE SOPPU DAL

1. Wash and chop dill leaves, onion, tomato and green chilli.
2. Wash and pressure cook toor dal in enough water for 2 whistles.
3. Mash well and set aside. Heat oil in a kadai. Splutter mustard seeds, crushed cumin+pepper.
4. Saute onion, crushed garlic, curry leaves, dill leaves and green chilli. Saute for 5 minutes. Add tomato and saute till mushy.
5. Now add the cooked dal, tamarind extract, dhania powder, sugar and salt.
6. Add required water and boil for few minutes. Serve hot with plain rice adding ghee. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop dill leaves, onion, tomato, green chilli and set aside. Wash and pressure cook toor dal adding required water, turmeric powder and few drops of oil. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash well and set aside. Now heat oil in a kadai. Splutter mustard seeds, crushed pepper + cumin seeds. Saute onion, curry leaves, crushed garlic cloves, green chilli and dill leaves. Saute for 5 minutes. The more you saute, the more flavor it lends. Saute in medium flame. Add cooked dal, tamarind extract, dhania powder, sugar or jaggery and salt. Mix well and add required water. Boil for few minutes till nice aroma emits out. Switch off the flame. Serve hot with plain rice adding few drops of ghee. If you make it thick, you can serve with roti as well. Enjoy !

Note

Add more green chillies based on your taste. You can use moong dal instead of toor dal. You can use red chilli powder instead of green chilli.

Try this easy, healthy, dill leaves dal for rice and roti. You will love it.

 

Technorati Tags: dill leaves dal,dill leaves dal recipe,sabsige soppu dal,sabbasige soppu dal,dill leaves recipes,sabsige soppu recipes,dill leaves recipes Indian,dal recipes

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

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 masala dosa recipe 

• Vazhaithandu juice

• Vazhaithandu kuzhmabu

• Vazhaithandu thayir pachadi

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

 

Chitra Ganapathy

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. 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. 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 ! 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. 

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