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

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

Ingredients:

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

To mix with batter

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

Method:

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

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

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

TOMATO CHUTNEY

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

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

To temper:

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

Method:

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

Serve with Raagi dosa!!

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WHEAT ADAI /GODHUMAI ADAI– SWEET & SPICE VERSION

SWEET ADAI

Ingredients:

1. Wheat flour / Atta – 1 cup
2. Powdered jaggery – 3/4 cup
3. Cardamom seeds – 2nos (powdered)
4. Coconut pieces – 1/4 cup
5. Water – 1.25 cups

Directions:

1. Heat a heavy bottomed kadai and put the jaggery with 1.25 cups of water.
2. Melt it and make a syrup.Strain the impurities in a metal strainer.Bring it to boil. 
3. Now add the cardamom powder and the wheat flour along with coconut pieces (If u feel the water is not sufficient ,add 1/4 cups more).
4. Mix it thoroughly so that no lumps are formed.
5. Make it a dough.The dough is very soft to touch as we knead it in direct fire.
6. Make balls of even size.
7. Take a small polythene sheet or Plantain leaf greased with oil.Spread the ball with hands .

    8.Heat a dosa tawa .Sprinkle some oil and put the adai into it.Cook on both sides till it becomes light golden brown.
Sweet n soft adai is ready to taste!!
SPICY ADAI
Ingredients:

1. Wheat flour – 2 cups
2. Sambhar powder or chilly powder – 1 tsp
3. Asafetida / hing – 1/4 tsp
4. Big onions – 2 nos ( finely chopped)
5. Curry leaves – 1 sprig (-do-)
6. Salt – to taste

Oil & Water – to knead the dough
Directions :

1. Take all the ingredients in a bowl  and mix it well by adding a tsp of oil and reqd water.
2. Knead a dough and keep it for half-an-hour by covering with a lid.
3. Then make even sized balls and spread the ball with the hands.

  4. Heat a dosa tawa by sprinkling oil and cook the adai till it becomes light golden brown on both the sides.
Tasty,Spicy adai is ready to serve hot with onion raita:)This is a mouth watering combination!!

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Paniyaram Varieties - Sweet Paniyaram, Kara Paniyaram, Dosa batter Paniyaram

We generally do this paniyaram varieties ( Sweet paniyaram and Kara paniyaram) in weekends for dinner. Its a favourite tiffin for all of us.Here I’ve mentioned the recipes of four different types of paniyaram. First variety is of  Tanjore special which my MIL used to do (Both sweet and spice versions) .Then comes the recipe of a paniyaram which we tried after eating in AAB restaurant. Finally the one with leftover idli dosa batter which is my mom’s special. Lets see them one by one below.

 Sweet Paniyaram(Vella Paniyaram)

Ingredients Par Boiled Rice / Idly Rice 1 cup Urad Dal 1 tbsp Fenugreek 1/2 tsp Jaggery 1 cup Salt a pinch Cardamom seeds 4 nos Oil To cook Method Wash and soak the rice, urad dal and fenugreek seeds for 2 hrs. Grind it together in mixie by adding little water in between( batter should be thick). Add the cardamom seeds while grinding. Take the batter in a bowl and add the powdered jaggery to it.Mix well.Make sure the jaggery is dissolved completely. Batter becomes slightly loose after adding jaggery.  Heat and grease the Paniyaram pan(skillet) with oil .Scoop with spoon and fill each hole! Keep in high flame and cook for a minute by closing with a lid. Now simmer the flame and flip the paniyaram using a fork & spoon.Prick it with the fork for even cooking. Again cook in low heat to make sure they cook all the way through. Serve hot!!

Spicy Paniyaram(Kara Paniyaram)

Ingredients  1cup - 240ml Par Boiled rice/Idly rice – 2 cups Chana dal –  1/3 cup Toor dal & urad dal – 2 tbsp each Red chilly – 6-8 nos Asafetida – 1 tsp Salt – to taste Curry leaves – 1 – 2 sprig (chopped) Method

• Wash and soak the rice separately in a bowl and dal varieties in another bowl for 2 hrs.
• Coarse grind the rice along with red chilly,salt and hing in a mixie by adding little water in between(should be like semolina/rava).
• Then coarse grind the dal by adding little water.
• Mix the ground rice & dhal well.
• Heat and grease the Paniyaram pan with oil .Pour the batter in each mould till half – full.
• Keep in high flame and cook for 2 mins by closing the lid.
• Now simmer the flame and flip the paniyaram using a fork & spoon.Prick it with the fork for even cooking.
• Again cook in low heat to make sure they cook all the way through.

Tastes great!! No side dish is required!!

KARA APPAM(Restaurant style)

My MIL tried this after we had it in a restaurant.It came out well.Very easy to make and simple ingredients!!

Ingredients 1 cup - 240ml

• parboiled Rice / idly rice  - 2 cups
• Toor Dal – 2 tbsp
• Fenugreek Seeds – 1 tsp
• Salt – To taste
• Water – To grind
• Pepper – 1 tsp
• Jeera / cumin seeds – 1 tsp
• Small pieces of coconut – 1 tbsp

Method

• Wash and soak rice,dal with methi seeds for 2 hrs and grind it like a dosa batter.
• We made the batter in the morning and kept for 7-8 hrs to ferment.
• Add the pepper,jeera and coconut pieces into it and mix well.
• As usual, grease the paniyaram pan with oil and Scoop with Spoon off way each hole .
• Cover and cook for 2 mins.Flip it and again cover cook for 2 mins.
• It consumes very less oil ,at the same time it is very crispy.

Serve hot with fried gram dal and tomato chutney!!

LEFT OVER DOSA BATTER PANIYARAM

This is my mom‘s paniyaram recipe. I just love this.I like this more than all the above said ones.Last week when i was with my mom, she made this just for me :)I know this one has been blogged many times by different people in the blogosphere. I decided to post it anyway . The recipe is pretty straight forward.

To the leftover dosa batter add chopped onions, green chillies, curry leaves and grated ginger. Add the seasoning of mustard seeds and urad dal.Heat Paniyaram chatti (skillet). Fill the moulds with oil. I usually add little oil / ghee and add more if required. Cover the skillet. Cook the paniyarams on both sides.
Serve hot with fried gram dal /Pottu kadalai chutney .

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Tomato Sambar Recipe For Idli - Thakkali Sambar With Coconut

(Updated)
I am back from my mom’s home.I had a great time with my parents and sister:). I learnt some side dish recipes from my mom.Let me start with this sambar. Yesterday I prepared this sambar for idli. It tasted great!! I was very happy because my FIL and Hubby dear ate well!! I thank my mom for teaching me this yummy side dish for idli:) This tomato sambar is without dal.

Coconut and tomato gives the base for this sambar.If you are bored of making moong dal or toor dal sambar recipes for idli dosa,do give this a shot. You may like it. If you are looking for tomato sambar recipes without coconut and dal, please check this & this link. Lets see how to make this yummy thakkali sambar for idli.

Tomato sambar for idli

Tomato sambar - Thakkali sambar with coconut - Side dish for idli

Cuisine: South Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Ripe Tomato – 4 nos (I used bangalore tomato) Asafetida/Hing – a pinch Salt – To taste To grind Grated Coconut – 1 tbsp Fried gram – 2 tsp Green chilli – 3 nos ( use 4 for spicy sambar) Water – To grind To temper Oil – 1 tbsp Mustard seeds- 1/2 tsp Urad dal – 1 tsp Chana dal – 1 tsp Big onions – 2 (slice cut) Green chilli – 1 to 2(slit cut) Curry leaves – a sprig Coriander leaves – To garnish

METHOD

Wash and chop the tomatoes. Boil it in a bowl of water till it cooks well. Remove and let it cool. Drain the excess water and keep in a bowl. Do not discard it. Now mash the tomato using a ladle or whisk. You can also grind it in mixie to a paste if you want a clear sambar without tomato pieces. The point is tomato should be pulpy and mashed well. Slice onions. Slit green chillies and chop coriander leaves. Grind all the ingredients given under “to grind” to a smooth paste.Set aside. Heat oil in a kadai and splutter mustard seeds,urad dal and chana dal. Add sliced onions, slitted green chillies, curry leaves and hing. Saute for a minute. Add salt and the tomato cooked water to this and cook the onions. After the onions are cooked well, add the mashed tomato and ground coconut paste. Let it boil well for few minutes. Add some water if needed. Adjust the consistency of sambar as per your wish. Garnish with lots of coriander leaves and serve hot with idli. Drizzle a tsp of sesame oil while serving. Enjoy !

Try this easy tomato sambar for a change. Tastes good with hot idli !

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Kutty Break Plz:)

Hi frnds,
Iam in my mom's place.A stay for 5 days.Not able to post any new recipes:(Miss all ur entries too:(
Catch u all next week with some new dishes from my mom's kitchen. Love u all and ur comments!! I've posted 6 different recipes for this week. plz have a look at it.Hope they'll be useful to u all!!

These are the links for the 6 recipes:-

Mini besan ladoo

Besan sambar

Veg kurma for chapati

Onion chutney/Vengaya molapdi

Rasam

Rice dosa / Arisi Koozh.

THANKS for ur support and encouragement.Expecting the same in future,
Take care gals,
Bye for now:)

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Verum Arisi Dosai, Rice Koozh Recipe - Easy Breakfast Recipes

Verum arisi dosa/Rice flour dosa is a very simple and easy to make breakfast recipe. I’ve given two different methods. Do refer both.

Ingredients

1 cup - 250ml

For batter:

• Idly Rice/parboiled rice/Puzhunghal arisi – 2 cups
• Salt – to taste
• Water – To grind

To Temper:

• Oil- 1 tbsp
• Mustard seeds – 1/2 tsp
• Urad dal  -  1 tsp
• Curry leaves – 1 sprig
• Big onions – 2 nos(Finely chopped)
• Green chillies – 2 nos(Slit cut)
• Ginger – 1 inch size (finely chopped)

Method

• Wash and the soak the rice for 2 hrs. Grind it to a smooth paste by adding water in between.
• Let it ferment overnight or a minimum of 10 – 12 hrs.
• This batter should be watery. So add water before making dosa.
• Heat oil in  a kadai and temper all the items . Now add the chopped onions , green chilly & ginger.saute till they are transparent. Add everything into the batter .Mix well.

• Grease the dosa pan with oil and take a ladleful of batter and pour it like a thin dosa .Drizzle little oil around the dosa.. 
• Cook it for 1 min (the sides will come out) and flip it over. Again cook for 1-2 min.
• Remove once it gets cooked.

Hot n Crispy rice flour dosa is ready!!

It tastes divine with Tomato – channa dal chutney.

ALTERNATE METHOD (Instant Rice Flour Dosa)_
The above said dosa can be done using ready made rice flour instead of grinding the batter. Can make dosas instantly.
The only change is dissolve 1 cup of rice flour in 3 cups of water add 3 tbsp rava by adding salt(make sure there are no lumps). Add half a cup of buttermilk. If it becomes too watery add rice flour and vice versa.
Now add all the tempering items as mentioned above and make dosas. The Problem is that dosa may get cracked and looks dry . (BUT IT DEPENDS ON THE QUALITY OF RICE FLOUR).

RICE KOOZH / MOR KOOZH / KALI

Whenever we have this dosa as a dinner or breakfast, we prepare mor koozh with the same batter for my husband.My husband just loves it:)Its very easy .Even children likes this very much:)U can try this for the children who are really lazy to chew;)Bachelors can also experiment it!!

Ingredients:

• Rice flour batter – 1 cup
• water – 4-5 cups(depends)

To temper:

• Oil – 1 tbsp
• Mustard seeds- 1/2 tsp
• Urad dal – 1 tsp
• Chana dal – 2 tsp
• Asafetida /Hing-1/2 tsp
• Curry leaves – 1 sprig
• Red chilly – 2 nos(pinched)
• Coconut oil – 1 tsp

Method:

• Heat oil in a kadai and add the tempering items one by one in the same order.Add 1/4 tsp of hing to it.
• Now add the water and bring it to boil.Pour the batter into it.
• Stir it well so that no lumps are formed.Check for salt. Add 1/4  tsp of hing.

• Cover cook it for 5 – 10 mins by stirring in between.Once it gets cooked,it will leaves the sides of pan & it becomes thick.Remove the kadai and add the coconut oil .
• Let it cool a little and serve warm!!

ALTERNATE METHODS (Instant Rice Flour Koozh)

1. This koozh can be done with ready made rice flour.Same everything ,except dissolve the rice flour in butter milk with the reqd salt without lumps and follow the same steps!!This we call as Mor kali/Mor koozh.
2. Soak gooseberry size of tamarind in water and extract juice from it.Dissolve the rice flour in tamarind juice with a pinch of turmeric ,Hing and reqd salt.(For 1 cup of rice flour,big gooseberry size of tamarind is reqd).Remaining the same!!This is called PULI KOOZH.

TIPS:

• Increase the amount of rice flour and add some water if it is sour.

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Rasam Recipe

There are different methods of making rasam.I learnt this from my Chithi(Aunty).. She told this recipe as brahmin rasam. Thanks to my aunty.It came out well!!
Here is the rasam,

Ingredients

1 cup - 200ml

• Cooked toor dal – 1/8 cup
• Tamarind – Small gooseberry size
• Red chilli powder  - 1/2 - 1 tsp
• Pepper & Jeera/cumin seeds – 1 tsp each
• Tomato(Crush into small pieces) – 1 no
• Curry leaves – a few
• Mustard seeds – 1/4 tsp
• Asafetida/Hing – a pinch
• Coriander leaves/cilantro – to garnish
• Oil & Ghee – 1 tsp each
• Sugar – little to taste

Method

1. Roast pepper & jeera using 1tsp of ghee and coarse grind . keep it aside.
2. Soak tamarind in water and extract pulp.
3. Hand blend the cooked toor dal and dilute it.
4. Heat a kadai with 1tsp of oil and season with mustard , cumin seeds and curry leaves.
5. Add the crushed tomato , tamarind extract ,chilli powder & a pinch of hing.
6. Bring it to boil and then add the toor dhal water.
7. Boil for sometime.
8. Finally add the salt ,crushed pepper,jeera & little sugar.Boil till it froth. switch off the flame.
9. Garnish with coriander leaves.

Delicious Rasam is ready!!!

Serve hot with plain rice and ghee!!

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Onion Green Chilli Chutney - Quick Onion Chutney Recipe

This is a super easy onion chilli chutney with just two ingredients. We call it as Pacha vengaya chutney as its a no cook recipe. We use raw onions and green chilli to make it. It tastes divine with idli & dosa. We do this chutney at least twice in a week & this is my most favourite side dish. In our family, we call it as “ Vengaya Molaapdi”. I learnt this from my MIL.The key for this recipe is you should keep the onions, chilli & salt in correct ratio otherwise it would taste very spicy or bitter :) If you are looking for super hot and spicy onion chutney, you must try this especially bachelors. U will love its simplicity and ofcourse its taste. This chutney tastes the best with sour dosa (pulicha maavu dosa) and hot idli .  Lets see how to make this easy,peasy South Indian/ Tamil nadu style onion chutney for idli dosa with a video !

Spicy onion chutney - video

Easy onion chilli chutney

Easy onion chilli chutney recipe with just 2 ingredients - Pacha vengaya chutney with pachai milagai. 

Cuisine: Indian

Category: chutney

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 2 Minutes

Total time: 7 Minutes

INGREDIENTS

Small onions - 10 nos Green chillies - 4-5 nos ( small) Salt - as needed

METHOD

Peel the onions by soaking in water for 5 mins. Coarse grind all the ingredients in a mixie without adding water(Just run once or twice-use juice/inch option). Take care onions & chillies shouldn’t be grinded smooth. Transfer it to a small bowl and check for salt. Mix with gingely/sesame oil and serve with dosa!!

Note

U can replace small onions by big onions but tastes little sweetish.So add more chillies.Make sure u add correct quantity of salt.If salt is right,this chutney tastes great. For the above recipe,use 2 medium sized big onion. Some chillies may be less spicy and some may be more.So adjust accordingly.

Serve this chutney with idli & dosa adding lots of gingely oil.Tastes heavenly !

Technorati Tags: Easy onion chutney,Onion chutney recipes,Onion recipes,How to make onion chutney at home,Spicy onion chutney,Onion chutney indian,Onion chutney recipe,Side dish for idli dosa

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