Bellam Paramannam In Pressure Cooker – Andhra Rice Payasam With Jaggery

 Paramannam is a rice based sweet dish that is most popular in Andhra. This Indian dessert recipe is also known as annam payasam, bellam paramannam in Telugu. In simple words, bellam paramannam is nothing but Andhra style rice payasam with jaggery.  It is one of the most important naivedyam recipes that is offered to God for festivals like Sankranti, Varalakshmi Vratham, Ganesh chaturthi, Navratri and much more. This sweet dish is prepared with rice, milk, sugar or jaggery, nuts and ghee.

Authentic paramannam is made by cooking raw rice in milk in an open pot. But I prepared this bellam paramannam in a pressure cooker. It took just 15 minutes for making this Andhra style payasam recipe. Consistency of paramannam depends on the quantity of milk and jaggery syrup. It looks thin when hot and it thickens over time. So you can adjust the quantity of milk as per the desired consistency. There are chances of paramannam getting curdled when you add jaggery syrup to the hot milk. So you should always add the jaggery syrup after switching off the flame. You can make it perfect all the time.

So friends, try this yummy Andhra style paramannam recipe during this Navratri festival and enjoy. Lets see how to make bellam paramannam recipe with step by step pictures.

Check out my other Andhra recipes too !

Paramannam recipe - Bellam paramannam

Andhra style rice kheer with jaggery - Bellam paramannam recipe with step by step pictures.

Cuisine: Andhra recipes

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice / Sona masoori rice – 1/4 cup Boiled Milk – 2 cups or Milk + water – 1 cup each Sugar or jaggery – 1/2 cup (adjust as per taste) Water – 1/4 cup for syrup Cardamom – 2 nos (crushed) Cashews and dry grapes/raisins - Few

HOW TO MAKE BELLAM PARAMANNAM RECIPE

1. In a pressure cooker base, take the rice, milk. Put a spoon inside the cooker to avoid splashing of milk.
2. Pressure cook in low flame for 2 whistles. Switch off the flame. Open, mash the rice well.
3. In a pan, melt jaggery and make a thin syrup.
4. Strain and add the jaggery syrup to the cooked rice when warm. Mix well.
5. Add the cardamom powder, roasted nuts. Boil in low flame for a minute.
6. Switch off the flame and serve hot or cold.

BELLAM PARAMANNAM - STEP BY STEP PICTURES

Wash the rice. In a pressure cooker base, take the rice, milk + water or milk alone. Add a pinch of salt. Mix well, drop a small plate or spoon inside the Cooker. It helps to avoid splashing of milk while it whistles.  Pressure cook in very low flame for two whistles.  Open the cooker after the steam is released. Remove the spoon. Mash the rice with a whisk and make it mushy.  Add some water if it's too thick. Boil for a minute. Remove and Set aside. In a bowl, take the jaggery and add water. Boil and melt the jaggery completely. Make a thin syrup. No need to bring any consistency. Switch off the flame and let the syrup becomes warm. Strain the syrup in a metal strainer. Add to the cooked rice. Mix well and check for consistency. Add more boiled milk or water if needed. Do not switch on the flame. Heat ghee in a small kadai. Roast the cashews and raisins till golden. Add to the paramannam. Add cardamom powder. Mix well. You can add a pinch of edibke camphor if you like. Now Switch on the flame and keep it very low. Boil for a minute or two. Mix now and then. Do not roll boil. Paramannan should be just heated. Switch off the flame and keep it aside. Serve hot or cold as you like. Enjoy !

Note

Adjust the quantity of jaggery as you like. Do not add hot jaggery syrup to the payasam. It may curdle. Instead of pressure cooking, you can cook the rice in an open pot. But keep stirring every now and then to avoid burnt bottom. You can also cook the rice in equal quantity of water and milk. You can add a pinch of edible camphor for more flavor.

Yummy, Andhra style rice kheer with jaggery is ready to serve. Tastes the best when served chilled.

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Chow Chow Kootu Recipe – Chayote Kootu Recipe In Pressure Cooker

 

 Chow chow kootu (Chayote in English) is one my most favorite kootu recipes. Basically chow chow is a vegetable with rich water content. It doesn’t have any particular smell or taste. Generally we Tamil people make this chow chow kootu at least once in a week in our regular lunch menu. Its a good side dish for vatha kuzhambu and puli kulambu. In my family, both mom and MIL make chow chow kootu with small variations. My MIL adds moong dal whereas my mom adds chana dal along with coconut, green chilli paste. Usually we add small onion while grinding coconut but this kootu can be prepared without onion as well. It tastes and smells good in both the ways. 

My mom adds little milk at the end to give a rich taste and to look white in color. I combine my mom and mil’s recipes and make this kootu in a pressure cooker directly to ease my job. For variations, this kootu can be prepared adding sambar powder too. In that case, kootu looks orange in color. Ok, lets see how to make chow chow kootu / Chayote kootu with step by step pictures in an easy way using pressure cooker.

Do check out my other kootu recipes too.

Chow Chow kootu recipe / Chayote kootu recipe

Chow chow kootu recipe with moong dal, coconut and green chilli. Its a good side dish for vatha kuzhambu / Puli kulambu.

Cuisine: South Indian

Category: Kootu recipes

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Chayote / Chow chow - 1 no. Moong dal or chana dal - 1.5 tbsp Salt & water - as needed Boiled milk – 2 tbsp (optional) To grind Grated coconut - 1/4 cup Green chilli - 1 to 2 nos. Small onion or big onion - 2 nos / 1/4th Cumin seeds - 1/2 tsp Rice flour - 1 tsp Water - to grind To Temper Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - Few

METHOD

1. Wash and peel the skin of chayote / chow chow and chop into small pieces.
2. Grind coconut, green chilli, cumin seeds, onion and rice flour to a smooth paste.
3. Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves.
4. Add the chopped chow chow. Saute for a minute. Add moong dal, ground coconut paste.
5. Add the required water and salt. Mix well and pressure cook in low flame for one whistle.
6. Remove after the steam is released. Add the milk, little water if needed. Mix well and give one boil.
7. Serve hot with vatha kuzhambu or puli kulambu sadam and sutta appalam. Tastes yum!

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of chow chow / Chayote using a peeler. Remove the seed. Chop into small pieces and set aside. Grind coconut, green chilli, small onion, cumin seeds and rice flour to a smooth paste adding required water. Set aside. Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves. Add the chopped chow chow pieces. Saute for a minute. Add moong dal and mix well. Add the ground coconut paste, required salt and mix well. Add 1/2 cup of water. Close the pressure cooker and keep the flame high. As soon as the steam comes from the nozzle, put the weight valve and reduce the flame to low completely. Pressure cook in very low flame for one whistle.  It takes 8 to 10 minutes. Switch off the flame after one whistle. Remove the cooker lid after the steam is released. Mix well, add milk and check the consistency. If the kootu is too thick, add 1/4 cup of water, give one boil. If its watery, boil for few minutes to reach the desired consistency. Switch off the flame. Serve with vatha kuzhambu rice or puli kulambu rice. Tastes great with sutta appalam / roasted papad. If you like, you can mix this kootu with plain rice adding ghee. Enjoy !

Note

Do not add more green chillies. Kootu will become spicy. Do not add more water in the pressure cooker. As this vegetable itself is rich in water content, it will cook easily in less water. Do not skip cumin seeds while grinding coconut. It adds a nice flavor. You can avoid onion while grinding if you are making this kootu on vrat/ fasting days. For variations, chana dal can be used instead of moong dal. Soak chana dal for 15 minutes for perfect cooking.  Similarly sambar powder can be used in place of green chilli. One chopped tomato can also be used in the cooker. In that case, kootu looks orange in color.

Try this easy, yummy chow chow kootu in a pressure cooker and enjoy with rice.

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Red Coconut Chutney Recipe – Kerala Style Red Coconut Chutney For Idli, Dosa

Red coconut chutney for idli dosa can be prepared in many ways. My mom makes red coconut chutney with big onion or garlic. She also grind this chutney just with coconut, red chilli, tamarind and then temper with onion. This Kerala style red coconut chutney is prepared with a combination of coconut, red chilli, ginger and small onion. I followed Mia’s kitchen recipe and tried this for my breakfast as a side dish for dosa. Its very easy to make. I loved it a lot. Flavor of ginger and small onion is the highlight of this red chutney. I made it semi thick in consistency as per my liking. You can adjust its consistency and spice level based on your taste buds by altering the quantity of red chillies. Friends, If you have not tried your hands on Kerala style red coconut chutney, you must try it. I am sure you will love it like me. Ok, lets see how to make red coconut chutney for idli and dosa in Kerala style with step by step pictures.

Check out my 50+ chutney varieties too.

Red Coconut chutney recipe for idli, dosa - Kerala style red coconut chutney

Kerala style red coconut chutney for idli , dosa.

Cuisine: Kerala

Category: Chutney recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated coconut - 3/4 cup Red chilli - 4 to 5 nos. Small onion - 3 nos. Ginger - 1 inch piece Tamarind - Small Berry size Salt & water - as needed To Temper Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few Red chilli - 1 Small onion - 3 nos. (Sliced thinly)

HOW TO MAKE KERALA RED COCONUT CHUTNEY

1. In a mixie jar, grind grated coconut, red chilli, small onion, ginger, tamarind, salt adding water.
2. Grind to a smooth paste.
3. Temper mustard seeds, urad dal, curry leaves, red chilli and onion.
4. Add to the chutney. Mix well.
5. Serve  this red coconut chutney with idli, dosa.

KERALA STYLE RED COCONUT CHUTNEY - STEP BY STEP PICTURES

In a mixie jar, take the grated coconut, red chilli, small onion, ginger, tamarind, salt to a coarse paste without adding water. Then add required water and grind to a smooth paste. Transfer the chutney to a bowl. Heat coconut oil in a kadai. Temper mustard seeds, urad dal, red chilli, curry leaves and small onion. Saute the onion till transparent. Add to the chutney bowl. Mix well and serve with hot idli, dosa. Drizzle with gingely oil if you like. Enjoy !

Note

Adjust the quantity of red chillies as per your taste. Do not skip the onion. If you don’t have small onion, use half of the big onion. Do not add more ginger. It will dominate the flavor. Tempering in coconut oil gives nice flavor.

Enjoy this yummy, Kerala style red coconut chutney with idli, dosa !

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Kerala Tomato Curry Recipe – Kerala Thakkali Curry With Coconut Milk

When I was looking for a Kerala style side dish for appam apart from vegetable stew, I got to know about this Kerala style tomato curry recipe / thakkali curry with coconut milk. It is an yummy side dish for appam, dosa and rice. This is the first time Iam making tomato curry with readymade coconut milk powder. I used Maggi coconut milk powder to make thin coconut milk and used in this recipe. Tomato curry came out very tasty and tasted more like kurma with mild masala flavor. Raksha and myself loved it with appam and dosa. I tried this recipe after watching few YouTube videos. In the video, this curry was prepared for rice. But I had it with appam and dosa. Hope it tastes good for idiyappam too. Friends, if you love tomato based side dish recipes, you must give this a try. You will love it for sure. Ok, lets check how to make Kerala style tomato curry for rice, appam with step by step pictures.

Check out my Potato paya recipe, Vegetable stew recipes too.

Kerala style tomato curry recipe - Side dish for rice, appam

Kerala style tomato curry recipe with onion, tomato and coconut milk.

Cuisine: Kerala

Category: Side dish for appam

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Coconut oil - 3 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few Big onion - 1 (Finely chopped or sliced) Green chilli - 2 nos. Ripe tomato - 2 nos. Turmeric powder - 1/4 tsp Kashmiri chilli powder - 1 tsp Coriander seeds powder - 1 tsp Coconut milk - 1 to 1.5 cups ( I used Maggi coconut milk powder) Coriander leaves - to garnish

KERALA STYLE TOMATO CURRY RECIPE

1. Wash and chop onion, tomato into small pieces.
2. Take Maggi coconut milk powder packet. Follow the instructions and make thin coconut milk.
3. Heat oil in a kadai. Splutter mustard seeds, curry leaves.
4. Saute onion, green chilli and tomato. Add salt, spice powders and saute well.
5. Lastly add the coconut milk. Boil for few minutes. Garnish with coriander leaves.
6. Serve with rice, appam or dosa. Tastes yummy !

KERALA TOMATO CURRY - STEP BY STEP PICTURES

Wash and chop onion, tomato into small pieces. Slit green chilli and set aside Take the readymade coconut milk powder. Add water as per the instructions given on the pack. I added 3 tbsp of water for 1 tbsp of powder. Make 1 cup of coconut milk and set aside. Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves. Saute onion and green chilli till onion becomes transparent. Add tomato pieces, salt and saute till tomato becomes mushy. Add turmeric powder, red chilli powder and coriander powder. Mix well till raw smell goes off. Lastly add the coconut milk and boil the gravy for few minutes till it reaches the desired consistency. Switch off the flame and garnish with coriander leaves. Serve hot with rice, appam or dosa. Enjoy !

Note

Adjust the quantity of spice powders and green chilli as per your taste. Add more coconut milk if you wish. This tomato gravy tastes tangy if you don’t add the required amount of chilli and spice powders.

Try this yummy Kerala style tomato curry and enjoy with rice or appam !

Technorati Tags: Kerala tomato curry,kerala thakkali curry,kerala tomato curry with coconut milk,kerala thakkali curry with coconut milk,tomato curry for appam,side dish for appam

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Capsicum Kurma Recipe – Bell Pepper Korma For Chapathi/ Roti

I make capsicum recipes very rarely at home as Sendhil and Raksha is not a big fan of it. But I love to try varieties of capsicum recipes and share in my blog. So once in a while my family members say yes for side dish with capsicum. I have already tried and shared green capsicum chutney for idli, dosa and tomato capsicum masala for chapathi. After trying those recipes, I had a craving to try capsicum kurma as side dish for roti. So last week I tried this kurma for the first time following Yummy tummy Aarthi’s recipe. 

Usually South Indian kurma has a coconut base whereas North Indian korma is prepared with tomato onion base. But this capsicum kurma is prepared with peanut, onion and tomato masala which made me try this recipe. As expected it tasted different from the usual South Indian kurma. Its taste reminded Hyderabadi mirchi ka salan to me. Sendhil and myself liked it very much with chapati. I made slight changes and deviations from the original recipe based on my convenience. I used green capsicum alone as I don’t buy red or yellow capsicum often. With a nice flavor of capsicum, it tasted great. I personally liked it with dosa too. 

Friends, do try this easy, yummy capsicum kurma recipe for roti and share your feedback. Ok, Lets see how to make capsicum korma with step by step pictures.

Capsicum kurma recipe - Green Capsicum korma for roti

Learn how to make capsicum kurma recipe with peanuts, onion, tomato masala

Cuisine: South Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Green capsicum - 1 Cooking oil or butter - 2 tbsp Cumin seeds – 1/2 tsp Red chilli powder – 1.5 to 2 tsp ( adjust based on spice level) Coriander powder - 1 tbsp Garam masala powder - 1 tsp Sugar – 1/2 tsp Salt & water - as needed Lemon juice – Few drops To Saute & Grind Cooking oil - 1 tbsp Peanuts - 3 tbsp Ginger – 1 inch piece Garlic – 6 cloves Big onion – 1 (Big sized) Tomato - 2 nos.

HOW TO MAKE CAPSICUM KURMA

1. Wash and chop capsicum into cubes.
2. Heat oil or butter in a kadai. Roast peanuts till its skin cracks.
3. Add onion, ginger, garlic and saute till transparent.
4. Add tomato and saute till pulpy. Cool down and grind to a smooth paste.
5. Heat butter in a kadai. Splutter cumin. Saute capsicum cubes.
6. Add the ground masala paste,spice powders, salt and sugar.
7. Saute till raw smell goes off. Add the required water.
8. Boil for 5 minutes till nice aroma emits.Switch off the flame. Add some lemon juice.
9. Garnish with coriander leaves and serve hot with chapathi / roti.

CAPSICUM KURMA RECIPE - STEP BY STEP PICTURES

Heat oil in a kadai. Roast peanuts till its skin crackles. Then add onion, ginger, garlic and saute till onion becomes transparent. Add tomato pieces and saute till tomato becomes pulpy. Switch off the flame and cool down. Grind the mixture to a smooth paste. Set aside. Heat oil or butter in a kadai. Splutter cumin seeds and saute capsicum pieces. Remove the capsicum pieces in a bowl if you want it crunchy to eat else add the tomato masala paste and proceed. After adding the ground masala paste., add the red chilli powder, coriander seeds powder, garam masala powder, salt and sugar. Mix well till raw smell goes off. Add the required water to bring the gravy consistency. Boil for few minutes till oil starts to float on top. Lastly add the chopped capsicum pieces if you reserved it. Mix well and switch off the flame. Add few drops of lemon juice, garnish with coriander leaves. Serve hot with chapathi / Roti. Enjoy !

Note

Adjust the quantity of spice powders as per your liking. As per the original recipe, you can grind the raw tomato to a puree. Add to the onion masala and saute well. But I sauteed the tomato along with onion. For crunchy capsicum taste, you can remove it after sauting and add at the end. But I cooked up everything together to make the capsicum soft.

Try this yummy, different capsicum kurma and enjoy with chapathi / roti !

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Karnataka Hotel Coconut Chutney Recipe - Bangalore Hotel Style Chutney Recipe

 Bangalore hotel style coconut chutney /Karnataka hotel style chutney is one of the most requested recipes from my readers. In Karnataka, most of the hotels serve this type of coconut chutney for breakfast recipes like idli, vada, dosa, kharabath , shavige bath and even for vegetable palav. It is known as Kayi chutney or tengina kai chutney (coconut chutney) in Kannada. Me being a biggest fan of Karnataka breakfast recipes, love this hotel style chutney and sambar equally. I have tasted this coconut chutney in many restaurants like Adigas, Darshini, SLV, Krishna bhavan, Brahmins coffee bar and in many more small food joints. It a basic, no cook coconut chutney recipe that can be prepared with easily available ingredients.

When my readers asked me to try and share this Karnataka hotel style chutney, I started trying it with various combinations. But I was not satisfied.
Then my School moms group friend Tara shared her coconut chutney recipe along with hotel secrets. She told me to grind the chutney thick and slightly coarse.  I followed her recipe and tips. Viola I made Bangalore hotel style coconut chutney successfully at home👌 !! It tasted very close to it. Raksha liked it very much and gave a big thumbs up👍. Whenever I take a parcel of Mysore masala dosa from hotels for Raksha, I used to watch the kitchen activities. I found coconut chutney is ground thick and then they add water to dilute it before serving. They use thick chutney for parcel and thin watery chutney for serving. So I too followed the same technique and I am quiet happy with the results😊.

Today I have shared the coconut chutney recipe with basic ingredients that is used in most of the hotels here. You can alter it based on your liking. Color of this chutney may vary in hotels based on the quantity of coriander leaves to make it bright green or light in color. In some hotels, they add a pinch of sugar too. You can also serve it thick or thin as shown in the pictures.
For brahmin coffee bar chutney, make the same by skipping garlic. To make chutney like Veena stores, Malleshwaram grind all the ingredients except greens ( coriander leaves,curry leaves), skip turmeric powder and add the greens at the end. Grind it coarse. Add water and dilute it. So please change the grinding method and quantity of ingredients as per the hotel you like. However you make it, this chutney tastes great. Ok, lets see how to make this basic Bangalore hotel style coconut chutney recipe with step by step pictures.

Check out my blog’s most popular hotel style vegetable palav recipe too.

Bangalore Hotel Style Coconut Chutney Recipe

Bangalore Hotel Style Coconut Chutney Recipe - Karnataka Kai chutney for idli, vada, dosa

Cuisine: Karnataka

Category: Chutney Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated coconut - 1/2 cup Fried gram dal / Hurikadale / Pottukadalai - 1/4 cup ( you can use 1/2 cup too) Green chilli - 3 nos ( use 5 for spicy taste) Tamarind - Small piece Cumin seeds / Jeera - 1/4 tsp Garlic cloves - 2 Curry leaves - 5 leaves Mint leaves - 3 leaves Coriander leaves - a fistful ( 1/4 cup ) Turmeric powder – a pinch (to make bright green chutney, optional) Salt - as needed Sugar – a pinch (optional) Water - as needed to grind and mix in chutney To Temper Cooking oil -1 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Red chilli - 1 no (Byadgi chilli)

HOW TO MAKE BANGALORE HOTEL STYLE CHUTNEY RECIPE

1. In a mixie jar, take the grated coconut and other ingredients.
2. Add the required salt, a pinch of sugar & turmeric powder (optional), little water. 
3. Grind thick and slightly coarse in texture. You can add the coriander leaves at the end and grind coarsely. 
4. Remove in a bowl and temper the chutney.
5. Take the required chutney in a bowl. Add water to dilute it.
6. Serve with idli, vada, dosa and kharabath  in a round plate like hotels.

BANGALORE HOTEL CHUTNEY RECIPE - STEP BY STEP PICTURES

• Take the grated coconut, green chilli, fried gram dal, garlic cloves, tamarind, curry leaves, coriander leaves, mint leaves, a pinch of turmeric powder (for bright green color as shown in the pictures, optional), sugar, salt and little water.


• Grind everything to a thick, slightly coarse paste. For this, run the mixie for small intervals. Do not grind it continuously. You should be able to see the greens here and there after grinding. Altervatively you can grind all the ingredients except coriander leaves coarsely. Lastly add the green leaves and grind it. You can find specks of greens in the chutney just like hotels.


• Remove the thick chutney in a big bowl. Temper mustard seeds, red chilli in a small kadai. Add to chutney and mix well.. You can serve it as such for thick chutney. For thin watery chutney, take the required amount of chutney in a bowl. Add 1/4 cup or required water to make it thin as you like. Mix well , add salt if needed and serve with idli vada, dosa and kharabath. Tastes great ! Enjoy ! 
• PS : Color of the chutney looks white due to bad lighting. Soon I will replace the step by step pictures.

Note

For variations you can use equal quantity of coconut and gram dal.  Do not skip garlic. In most of the hotels garlic is used. If you skip garlic, use a small piece of ginger to get Brahmin cafe taste.  A pinch of turmeric powder should be used to get this bright green color. Cumin seeds also give a nice flavor. Adjust the quantity of green leaves as per your taste and color of chutney. In some hotels, they add less to make it white. Do not add more curry leaves and mint leaves. Quantity of coriander should be more. Do not grind too smooth. Taste and flavor varies.

Try this yummy, Bangalore hotel style coconut chutney. You will love it !

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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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