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Showing posts with label TIFFIN RECIPES. Show all posts
Showing posts with label TIFFIN RECIPES. Show all posts

December 6, 2019

Bansi Rava Upma – Karnataka Bansi Rava Uppittu Recipe

Bansi rava upma
Bansi rava was very new to me till I come to Bangalore. In Tamil nadu, we used to buy Bombay rava for all the dishes like upma, dosa, idli, kesari, pongal and kichadi. Bansi rava is quite popular in Karnataka and in many other South Indian homes. People make uppittu and Kharabath here. When I Googled about the difference between bansi rava and normal white rava / suji , I found both kinds of semolina (rava) are obtained from wheat, albeit different varieties. Bansi rava is darker in color than plain semolina / rava. Some people also say Bansi rava is made from corn kernels as its yellow in color. Its healthier than normal rava in terms of nutrition (Source : Quora). We should use 3 cups of water for 1 cup of rava (1:3 ratio of bansi rava and water). It takes more time to cook than Bombay rava. This upma tastes similar to Godhumai rava upma / wheat rava upma. It stays soft for hours. So you can prepare it for lunch box as well. Its a tummy filling one. It can be opted for diet recipes too. Ok, lets see how to make Karnataka style bansi rava uppittu with step by step pictures.

Check out my Chiroti rava upma and Kharabath recipe !!

Bansi rava upma

Bansi rava upma / Karnataka uppittu Recipe


Bansi rava upma / Karnataka uppittu Recipe

Karnataka style bansi rava uppittu / upma recipe



Cuisine: South Indian
Category: Breakfast
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250 ml
  • Bansi rava - 1 cup
  • Big onion - 1 (Finely chopped)
  • Tomato - 1 (Finely chopped)
  • Green chilli - 2 (slit into two)
  • Curry leaves - few
  • Water - 3 cups
  • Salt - as needed
To Temper
  • Cooking oil - 2 tbsp + 2 tbsp for roasting
  • Mustard seeds - 1/2 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Cumin seeds - 1/2 tsp
Coriander leaves & grated coconut - a fistful (to garnish)
HOW TO MAKE BANSI RAVA UPMA
  1. Wash and chop onion, tomato, slit green chilli. Set aside.
  2. In a kadai, heat oil and roast bansi rava in medium flame till golden.
  3. Transfer to a plate. In the same kadai, heat oil.
  4. Splutter mustard seeds, urad dal , chana dal and curry leaves.
  5. Saute onion, green chilli for a minute. Add tomato and saute till mushy.
  6. Add boiling water or cold water and required salt. When it comes to roll boil, add rava.
  7. Mix till water is absorbed. Cover cook for few minutes till done.
  8. Lastly garnish with coriander leaves and grated coconut. Serve hot with coconut chutney !
BANSI RAVA UPMA - STEP BY STEP PICTURES
  • Wash and chop onion, tomato and slit green chilli. Chop the vegetables finely if using. Set aside.


  • Heat 2 tbsp oil in a kadai. Roast bansi rava in low to medium flame for 5 minutes. Remove in a plate. 
  • Bansi rava upma

  • In the same kadai, heat another 2 tbsp oil. Splutter mustard seeds, urad dal, chana dal. Saute for few seconds. Add onion, curry leaves and slit green chilli. Saute till onion becomes transparent.
  • Bansi rava upma
  • Now add chopped tomato and saute till mushy. Add 3 cups of water and required salt. Let it come to a roll boil.
  • Bansi rava upma
  • Keep the flame low and add roasted bansi rava.  Mix well. Take care it splashes. Keep mixing till most of the water is absorbed by the rava. Keep the flame low and cover the kadai with a lid. Cook for 5 to 10 minutes. Open the kadai and stir the upma once or twice.
  • Bansi rava upma
  • Cook till rava is completely soft. Switch off the flame and garnish with coriander leaves and grated coconut. Upma looks mushy when hot but becomes fluffy as it cools down. Enjoy this healthy, yummy bansi rava upma with coconut chutney, chutney podi or sugar. 
  • Bansi rava upma 
    Bansi rava upma

Note

  • For healthy variations, you can use finely chopped vegetables like carrot, potato, beans and green peas. In that case, add the vegetables along with onion, saute for few minutes. You may also need to add 1/2 cup more water for the veggies to cook.
  • Instead of slit green chilli you can use MTR vangi bath powder and make kharabath.
  • Water quantity can be adjusted based on your taste.
  • Coriander leaves and grated coconut adds a nice flavor & taste to this dish. So don't skip it. 

Try this healthy Bansi rava upma and share your feedback with me !
Bansi rava uppittu


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April 19, 2019

Black Rice Idli Dosa Recipe – Karuppu Arisi Idli Dosai

black rice idli

Black rice idli, dosa and sweet paniyaram was my recent try using black rice/ Karuppu arisi (Kavuni arisi). Black rice / Karuppu arisi popularly known as kavuni arisi is a rice variety with amazing health benefits. Recently I shared Chettinad special Kavuni arisi sweet recipe. When I shared that recipe, some of my readers asked me to share more black rice recipes. So I made black rice sweet paniyaram and idli, dosa. Both came out well in the first attempt. I thought of starting with this soft and spongy black rice idli, dosa recipe. Next week I will post the paniyaram recipe. Here I have used idli rice and black rice in equal quantities. The quantity of rice and urad dal is important to get a soft and spongy idli. I have also used some poha / pressed rice for additional softness. Friends do try this healthy black rice idli / karuppu arisi idli and dosa. You will love it.


Check out my 15+ idli varieties !




karuppu arisi idli


black rice dosa

Black rice idli dosa recipe


Black rice idli dosa recipe

Black rice idli dosa recipe / Karuppu arisi idli dosa using black rice, idli rice, urad dal, pressed rice and fenugreek seeds.



Cuisine: Tamil nadu
Category: Idli varieties
Serves: 20 nos.
Prep time: 12 hours
Cook time: 10 Minutes
Total time: 10Hours 10Minutes



INGREDIENTS
1 cup = 250ml
  • Black rice / Karuppu arisi - 1 cup
  • Idli rice / salem rice - 1 cup
  • White, Round urad dal - 1/2 cup
  • Methi seeds / Fenugreek seeds - 1/2 tsp
  • Thick Poha / Pressed rice / aval - 2 tbsp
HOW TO MAKE BLACK RICE IDLI
  1. Wash and soak idli rice, black rice, urad dal, methi seeds and poha for 6 hours.
  2. Black rice takes longer time to soak.
  3. Grind everything to a smooth paste adding required water and salt.
  4. Transfer the idli batter to a vessel. Mix the batter with hands.
  5. Cover and ferment over night. The next morning mix the batter well.
  6. Steam in idli pot till done. Remove and enjoy with chutney, sambar !
BLACK RICE IDLI DOSA - STEP BY STEP PICTURES
  • Wash the black rice thrice in a wide bowl. Add idli rice, urad dal, methi seeds and poha. Wash everything together for once or twice. Soak it for 6 hours minimum because black rice takes longer time to soak.
  • black rice idli
  • Grind everything to a smooth paste in a mixie or grinder. Use ice cold water for grinding if you use mixie. While grinding you can add salt if you like OR add it the next day before making idli.

  • After grinding the batter, transfer to a big vessel. Mix it with hands to aid fermentation. Cover the vessel and leave the batter overnight or 8 hours minimum to ferment. Consistency of batter should be like regular idli batter.black rice idli
  • The next day, batter would have raised well. Mix it well and pour the batter in a greased idli plate.

  • Boil water in idli pot. Place the idli plate and steam it for 10 to 15 minutes in high flame till idli is cooked well. Cracks may form on top of idli. But it will be soft.
  • black rice idli
  • Remove the idli plate and rest it for 5 minutes before removing the idli. Take the idli and serve hot with chutney or sambar. I made dosa the next day. For making dosa, add little water to the batter if needed. Heat dosa pan, pour a ladleful of batter and spread it. You can make it thin or thick as you like. Flip and cook both the sides. Remove and serve hot ! 
  • black rice idli
    Enjoy !

Note

  • For variations, you can soak  and grind black rice, idli rice, methi seeds together. Soak urad dal separately and grind it first. Mix both the batter and ferment it. In that case, skip poha.
  • Color of idli may vary based on the color of black rice. Some rice looks reddish. 
  • This batter stays good for 3 days in refrigerator but it turns sour the next day. You can make dosa with it. 

Healthy black rice idli dosa is ready to enjoy with chutney and sambar !
Kavuni arisi idli
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March 27, 2019

Kara Dosai Recipe –Toor Dal Dosa Recipe

Kara dosai recipe
I learnt this kara dosai recipe / Toor dal dosa from my friend Shalini. She shared her mom’s recipe with me. This karam dosa looks similar to adai / mixed dal dosa but its different in ingredients and taste. Also the batter needs fermentation. So this dosa cannot be prepared instantly like adai. Idli rice, dosa rice / raw rice and toor dal are the base ingredients for this dosa recipe. It is prepared without urad dal. You can make both super crispy dosa and thick dosa with this batter. But this dosa batter becomes sour quickly. So its better to use it within 2 days by refrigerating the batter. Ok, lets see how to make this yummy, colorful kara dosai  also known as toor dal dosa with step by step pictures.

Check out my other dosa varieties too !
Kara dosai recipe

Kara dosai recipe / Toor dal dosa recipe


Kara dosai recipe / Toor dal dosa recipe

How to make kara dosa / toor dal dosa recipe with step by step pictures.



Cuisine: Indian
Category: Dosa varieties
Serves: 20
Prep time: 10 Hours
Cook time: 5 Minutes
Total time: 10H5Minutes



INGREDIENTS
1 cup = 250ml
  • Idli rice / parboiled rice - 1 cup
  • Dosa rice / Raw rice - 1 cup
  • Toor dal - 1 cup
  • Red chilli - 10 to 12
  • Grated coconut - 1/4 cup
  • Tamarind - small piece
  • Cumin seeds - 1/2 tsp
  • Hing / Asafetida - 1/2 tsp
  • Salt - as needed
  • Cooking oil - to drizzle over dosa
HOW TO MAKE KARA DOSAI
  1. Wash and soak rice and toor dal together for 4 hours.
  2. In a big mixie jar, grind red chilli, coconut, tamarind, salt and hing.
  3. Add rice + dal and grind in batches to a smooth batter adding enough water.
  4. Mix the batter with hands and ferment overnight or 8 hours.
  5. Make thin or thick dosa as you wish. Serve with coconut chutney or jaggery !
METHOD - STEP BY STEP PICTURES
  • In a wide bowl, take the rice + toor dal. Wash it twice. Add enough water and soak them together for 4 hours.

  • In a big sized mixie jar, take the red chilli, grated coconut, tamarind, cumin seeds, hing and salt. Grind to a coarse powder.
  • Kara dosai recipe
  • Add soaked rice + dal and grind in batches to a smooth paste. Mix all the batter together using your hands. Keep the batter covered. Ferment overnight or 8 to 12 hours depending on the weather.
  • Kara dosai recipe
  • The next morning mix the batter. Add little water if needed and bring to dosa batter consistency.
  • Kara dosai recipe
  • Heat a dosa pan. Pour a ladleful of batter. Spread the batter to thin or thick dosa as you like. Drizzle a tsp of oil around the dosa. Cook for few minutes till golden in the bottom.

  • Flip the dosa and cook the other side too. Remove the dosa and serve hot with coconut chutney.
  • Kara dosai recipe
    Enjoy !

Note

  • Adjust the quantity of red chillies as per your taste.
  • You can use either dosa rice or raw rice (Sona masoori) for lunch.
  • If you want you can reduce the quantity of toor dal to 3/4 cup.

Try this yummy kara dosai and enjoy !
Toor dal dosa
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January 12, 2019

Avarekalu Uppittu Recipe – Karnataka Style Avarekalu Upma

Avarekalu uppittu
Avarekalu uppittu is the Kannada name for rava upma prepared with hyacinth beans (Field beans in English, Mochai in Tamil ). Its a healthy breakfast and dinner recipe of Karnataka. Avarekalu, a kind of bean is available all over Karnataka during winter season from December to February. We call it as mocha kottai in Tamil. As it is healthy and a good source of protein, people try to consume more avarekalu by adding them in upma / uppittu, akki roti, sambar/ saaru , palya/ poriyal etc. Every year during this time, I try varieties of avarekalu recipes learning from my school moms friends. Recently I went to the most popular avarekalu mela (food festival) in VV puram. It was so good to see varieties of sweets, snacks, breakfast, dinner and lunch recipes with avarekalu. After eating there, I was tempted to try some of them at home. As a first step, I tried this easy and quick avarekalu uppittu recipe prepared with rava / semolina, field beans and onion. It came out so soft and yummy just like the hotel ones. I must thank my friends Tara and Megha for sharing some important points like roasting rava in oil, rava water ratio and tips to make the best avarekalu uppittu. I am very happy with the results. This recipe will be helpful for beginners too. I used coarse Bombay rava. For healthy option, you can use bansi rava or rice rawa (akki tari) too. Ok, lets see how to make avarekalu uppittu recipe with step by step pictures.

Check out my other interesting avarekalu recipes too !

Avarekalu uppittu recipe

Avarekalu uppittu / Avarekalu rava upma recipe


Avarekalu uppittu / Avarekalu rava upma recipe

Learn how to make Karnataka special avarekalu uppittu recipe with stepwise pictures.



Cuisine: Karnataka
Category: Breakfast
Serves: Serves 2 -3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Bombay rava / Coarse semolina - 1 cup
  • Cooked Avarekalu / Hyacinth beans - 1/2 cup
  • Big onion - 1
  • Green chilli - 2 ( use 4 for spicy uppittu)
  • Ginger - 1 inch piece (Finely chopped)
  • Curry leaves - Few
  • Coriander leaves - to garnish
  • Grated coconut - 2 tbsp
  • Ghee - 1 tbsp
  • Salt - as needed
  • Water - 3.5 cups
  • Lemon juice - few drops (optional)
To Temper
  • Cooking oil - 2 tbsp + 1 tbsp for roasting rava
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds – 1/2 tsp




  • Cashew nuts - few
  • HOW TO MAKE AVAREKALU UPPITTU
    1. Wash and pressure cook avarekalu in high flame for two whistles adding required water.
    2. Drain the excess water and keep the cooked avarekalu ready.
    3. Heat 1 tbsp oil in a kadai. Roast the rava in medium flame for 4 to 5 minutes patiently.
    4. Transfer to a plate. Again heat the kadai with 2 tbsp oil.
    5. Splutter mustard, urad, chana dal and cumin seeds. Add cashews and roast till slightly golden.
    6. Add finely chopped onion, green chilli, ginger and curry leaves. Saute till transparent.
    7. Then add the cooked avarekalu without any water. Mix well.
    8. Lastly add the roasted rava and mix well. Add the required salt, mix it. Switch off the flame.
    9. In a bowl, take the required water and boil till it roll boils.
    10. Add this water carefully to the rava mixture. Mix gently without making any lumps.
    11. After the rava is mixed well with water, switch on the flame. Add grated coconut, coriander leaves and mix well.
    12. Cover cook in low flame till its done. Lastly add 1 tbsp ghee and switch off the flame.
    13. Mix and serve hot with coconut chutney. Enjoy !

    METHOD - STEP BY STEP PICTURES
    • Wash and pressure cook avarekalu in high flame for 2 whistles. Do not over cook it. Remove and drain the excess water. Set aside. Chop onion, green chilli, ginger, coriander leaves and keep it ready.

    • Heat 1 tbsp oil in a kadai. Roast rava in medium flame for 4 to 5 minutes without changing its color. Transfer to a plate.
    • avarekalu uppittu
    • Heat 2 tbsp oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, cashews and cumin seeds. Saute onion, green chilli, curry leaves. Saute till onion becomes transparent.
    • avarekalu uppittu
    • Now add the cooked avarekalu and saute for a minute. Add the required salt and roasted rava. Mix well.
    • avarekalu uppittu
    • Boil 3.5 cups water in a bowl and add the water to the rava carefully. It splashes. Keep the flame low and mix without any lumps. Rava absorbs all the water and becomes thick.  ( My friends suggested me to make this upma mushy and soft . So we are adding more water. If you want it fluffy and separate, add 2.5 cups of water).
    • avarekalu uppittu
    • Now add the finely chopped coriander leaves, grated coconut and mix well. Cover and cook in low to medium flame for 5 minutes. Open the lid and mix well once in the middle.
    • Switch off the flame and add 1 tbsp ghee at the end. If you like, you can add few drops of lemon juice too. It looks mushy when hot. But it becomes fluffy and separate as it cools down. 
    • avarekalu uppittu
      Enjoy hot serving with coconut chutney !

    Note

    • You can skip onion and make it for no onion no garlic version.
    • Adjust the quantity of green chillies based on your taste.
    • You can use bansi rava instead of Bombay rava. Some people also make it with chiroti rava / fine rava.
    • Addition of coriander leaves and grated coconut gives a nice flavor and taste to upma. You can add it in the water instead of adding at the end.

    Try this yummy, healthy avarekalu uppittu and enjoy !
    Avarekalu uppittu recipe

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    December 14, 2018

    Plain Rava Idli Recipe – Instant Suji Idli With Eno, Curd


     Recently I started making Instant plain rava idli (suji ki idli) without any seasoning for the sake of Raksha. This instant suji idli is a simple and quick version of our usual rava idli (semolina idli). It takes very less preparation time. All you have to do is to just mix a cup of Bombay rava, curd, ENO fruit salt, salt and water.  You can also use chiroti rava / fine rava. Make idli batter and steam for 10 minutes. Your instant breakfast or dinner would be ready in no time. This recipe of plain rava idli is ideal for bachelors and working women to make food quickly. You can use roasted or unroasted rava. Both gives great results. This idli stays soft for few hours. So you can even pack it for your lunch box if you like. A mixed vegetable kurma or tomato chutney would be a great side dish for this rava idli recipe and makes it a wholesome, tummy filling breakfast or dinner. Most of my readers have asked me to post rava idli without curd and ENO. But I am not sure how it works. As this idli is an instant version without fermentation curd, ENO or cooking soda is necessary to make it soft and spongy. Even in hotels, cooking soda is used to make it fluffy and spongy. If you want to make rava idli without curd, you should increase the quantity of ENO. Similarly if you want to skip cooking soda or ENO, you must add more curd to retain the softness. Ok friends, lets check out how to make instant, plain rava idli recipe with curd and Eno. Do watch the video and refer the step by step pictures for better understanding. Don't forget to try this instant, plain rava idli recipe and share your feedback with me.

    Check out my other instant idli recipes too !





    Instant plain rava idli recipe - Suji idli with Eno, curd


    Instant plain rava idli recipe - Suji idli with Eno, curd

    Instant plain rava idli with eno and curd. Its an easy, quick breakfast recipe.



    Cuisine: Indian
    Category: Breakfast
    Serves: 10 idli
    Prep time: 55 Minutes
    Cook time: 1510 Minutes
    Total time: 2015 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Bombay Rava / Semolina / Suji - 1 cup
    • Curd - 1 cup
    • Water - 1/2 cup
    • Eno fruit salt / Cooking soda - 1/2 tsp / 1/4 tsp
    • Salt - as needed
    HOW TO MAKE PLAIN RAVA IDLI
    1. Heat a kadai and dry roast the Bombay rava(Semolina/ Suji) for few minutes without changing the color.
    2. Let it cool down completely. Roasting is completely optional. 
    3. Add curd, water and salt. Make smooth batter without lumps.
    4. Lastly add fresh Eno fruit salt and mix well. It will bubble and make the batter light and frothy.
    5. Add some water and adjust the consistency of batter if its too thick.
    6. Take an oil greased idli mould. Fill the batter till 3/4 th of the mould.
    7. Boil water in an idli pot.  Keep the idli plate and steam for 10 minutes till rava idli is cooked well.
    8. Remove the idli and serve hot with coconut chutney, tomato chutney, sambar or kurma.
    METHOD - STEP BY STEP PICTURES
    • To make instant, plain rava idli you can either dry roast the rava/suji for 5 minutes in medium flame without changing the color OR you can skip roasting and make idli directly. Both works well.

    • If you roast the rava, allow it cool down completely. Do not add curd if the rava is hot. If you are using unroasted rava, you can add curd immediately.

    • In this recipe, I roasted the rava and used it. Add curd, salt and 1/2 cup of water to the rava. Mix without lumps. No need to rest the batter.

    • Add ENO fruit salt and mix well. If the Eno is active, it should bubble up as soon as you add it to the rava, curd mixture. Mix gently till the batter is light.

    • Check the consistency of batter and add some water (say 1/4 cup) to make it slightly thick and pourable. Grease idli plate with little oil. Pour the batter till 3/4th of the mould.

    • Boil water in an idli pot. Place the idli plate and steam for 10 to 15 minutes till idli is cooked well. Remove the idli plate and rest for 2 minutes. Then remove the idli with a spoon. Serve hot with coconut chutney or tomato chutney, Sambar or kurma as you like. Enjoy !

    Note

    • You can use baking soda / cooking soda instead of Eno fruit salt.
    • If you want to skip curd, add 1 tsp of Eno instead of 1/2 tsp.
    • Do not make the batter too thick or too thin. It should be semi thick and pourable.
    • The size of this idli increases after cooking. So fill the mould till 3/4th or 1/2 as per the size you need.

    Try this easy, instant plain rava idli recipe. You will love it. I served it with boiled tomato chutney and coconut chutney.

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    November 30, 2018

    Soft Dosa Recipe - How To Make Soft Dosa For Lunch Box And Travel

    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. Even 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

    Soft dosa recipe for lunch box and travel - Soft dosa batter recipe


    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 dosa
    Prep time: 14 Hours
    Cook time: 5 Minutes
    Total time: 14Hours 5 Minutes



    INGREDIENTS
    ! cup - 250ml
    • 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. Make thick dosa. Drizzle oil over the dosa and cook one side.
    5. 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.
    6. Make the second dosa in the same way and stack it. Cover with a plate.
    7. Pack in a lunch box or for travel after dosa becomes warm.
    8. 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.
    • soft dosa batter recipe
    • 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.
    • soft dosa batter recipe
    • 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.
    • soft dosa batter recipe
    • 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.
    • soft dosa batter recipe
      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.
    how to make soft dosa for lunch box and travel


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