Poha(avalakki) Dosa

Ingredients:

Idli rice 2 cups

Methi seeds 2 tbs

Poha 1 cup

Yogurt 11/2 cups

Salt to taste

Baking soda 1/2 ts (optional)

 

Method:

Soak rice and methi seeds 4-5 hours

Just 10 minutes before grinding soak poha.

Grind drained rice ,methi seeds,poha with yogurt and salt to a fine paste.

Leave the batter in a warm place to ferment overnight.

Just before making dosa u can add baking soda.

Heat a nonstick tawa and pour the batter close with the lid.

Cook for 2-3 minute.

Serve with any chutney or sambar.....

 

 

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Oats rava idli

Ingredients:

Quick oats 11/2 cups

Semolina 1 cup

Yogurt 2 cups

Grated carrot 1

Oil 2ts

Mustard seeds 1 ts

Curry leaves chopped 10

Green chilli chopped 2

Salt to taste

Cooking soda 1/2 ts

Coriander leaves chopped 2 tbs

 

Method:

Dry roast semolina and keep aside

Dry roast oats,cool and grind into powder.

Heat oil add mustard seeds when they splutter add chopped curry leaves,chopped green chilli fry for a minute

Add grated carrot fry for 5 minutes or until the raw smell goes

Take a bowl and add oats powder,semolina,salt,cooking soda,carrot mixture and yogurt.

Mix well. Add water to adjust the consistency.

Leave the mixture for 10 minutes.

Meanwhile heat the idli cooker and grease the moulds

Pour the mixture into idli moulds and cook for 15 minutes

5 minutes on high heat and 10 minutes on low heat.

Serve with chutney. Enjoy.

 

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Cucumber dosa

Ingredients:

Sona masoori rice 3 cups

Salt to taste

Grated coconut 1 cup

Cucumber peeled chopped 1 big

( I used one big continental cucumber)

 

Soak rice in water for 3-5 hours

Drain the water and grind with salt,coconut and cucumber

Make a thin batter adding enough water

Batter should be like neeru dosa batter

Heat non stick tawa pour a laddlefull of batter into a thin layer

Cover the tawa with a lid ,cook for 2- 3 minutes.

Take the dosa out of tawa using spatula.

Serve with chutney or curry....

 

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Poori

Ingredients:

Wheat flour 2 cups

Salt to taste

Water to make dough.

Oil to deep fry.

 

In a bowl add wheat flour ,salt and water.

Mix well and add enough water to make pliable dough.

Keep aside for 1/2 an hour

Take a small ball of dough and roll it into small chapathi.

Deep fry in the oil.

Serve with sagu or potato palya... Enjoy.

 

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Moong dal usli

This is a breakfast dish in Konkani household. I learnt this from my MIL.

 

Ingredients:

Moong dal washed 2 cups

Oil 2 tbs

Mustard seeds 2 ts

Green chilli chopped 3-5

Curry leaves 10-15

Ginger finely chopped 1/2 inch

Salt to taste

Asafoetida (hing) powder a pinch

Water 3 and 1/2 cups

grated coconut 3 tbs

 

 

Heat oil in a Kadai add mustard seeds when it crackles add green chillies,ginger and curry leaves

Fry for a minute add hing ,salt and moong dal

Mix well add water close with a lid and cook

Keep on stirring every 2-3 minutes.

Cook the dal until all the water dries up and dal is just cooked not mushy.

Add grated coconut and mix well

serve...

Serves 4

 

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Idli uppittu

Usha's

Ingredients:

Idli smashed 15

Oil 2tbs

Mustard seeds 1 ts

Urid dal 2ts

Dry red chilli 2

Green chilli chopped 4

Curry leaves 10-15

Salt to taste

Onion chopped 1

 

Heat oil in a Kadai add mustard seeds,Urid dal when seeds splutter add green chillies,broken red chilli and curry leaves.

Add onion fry till light brown,add salt.

Add crushed idli mix well to coat the seasoning.

Serve ..

 

 

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Raw banana dosa

Usha's

Ingredients:

Sona masoori rice 3 cups

Raw banana 2 big ones peeled chopped

Salt as per taste

 

Soak rice for 4-5 hours.

Grind the rice along with chopped raw banana to fine paste.

Add salt. Heat dosa tawa and make dosa. Close with lid and cook for 2-3 minutes.

Serve with coconut chutney or any curry...

 

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Odupale

I have been craving for this dish for long time now. My mom makes this on a wood fired stove which gives a nice smoky flavour . I made this on a gas stove. The taste was not exactly like my mom's dish but was enough to satisfy my craving. Here goes the recipe...

ingredients:

Sona masoori rice 3 cups

Salt to taste

 

Soak rice for 4-5 hours.

Grind to a fine paste ,add salt.

Batter should be like milk consistency.

Pour two ladle full of batter on earthenware tawa, close with a lid and cook for 3-4 minutes.

Take the odupale out of tawa.

Serve with chutney.

 

 

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Spicy paddu/guliyappa

Ingredients:

Idli rice 2 cups

Urid dal 1 cup

Methi seeds 2ts

Salt to taste

Onion 1 chopped

Green chillies 4-5 chopped

Ginger 2 cm chopped

Coriander leaves chopped 3tbs

Curry leaves 6-8 chopped

 

Method:

Soak rice,dal and Methi seeds separately for 4-6 hours

Grind dal and Methi seeds to fine paste, grind rice to paste.

Mix both batters well,add salt and leave in a warm place to ferment.

Mix in all the chopped ingredients to the batter.

Make paddu in paddu tawa. Cook both sides.

Serve with coconut chutney ...

 

 

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Soft idli

Ingredients:

Idli rice 2 cups

Urid dal 1 cup

Poha handful

Salt to taste

 

Method:

Soak rice and Urid dal in separate bowls for 4-5 hours.

Just before grinding soak poha for 10 minutes.

Wash the dal and grind to smooth paste.

Wash rice and grind along with poha to paste.

Combine both batters and mix well,add salt.

Keep the batter in warm place overnight for fermentation.

Grease the idli moulds pour the batter into moulds,steam for 10-15 minutes.

Cool for 5 minutes and take the idlies out of the mould .

Serve with chutney ,sambar..... Enjoy.

 

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Barley dosa

I have been experimenting with all these different kinds of dosas lately.A pack of pearl barley is been sitting in my pantry for longtime, so I decided to make dosa out of it. Here goes the recipe....

 

Ingredients:

Pearl barley 1 cup

Urid dal 1 cup

White rice 1 cup

Salt to taste

 

Method:

Soak rice and barley together for 3-4 hours.

Soak Urid dal for 3-4 hours.

Wash Urid dal and grind to a smooth paste.

Wash rice and barley and grind to paste.

Mix both batters ,add salt and ferment overnight.

Heat nonstick pan and make dosa as shown above.

Serve with chutney or curry. Enjoy...

 

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Batani uppittu

Ingredients:

Semolina 2 cups

Fresh or frozen peas 1/2 cup

Onion 1

Green chillies 4-6

Curry leaves 10-15

Oil 2tbs

Mustard seeds 2ts

Urid dal 1 tbs

Chana dal 1 tbs

Jeera 1 ts

Salt to taste

Coriander leaves for garnish

Turmeric powder 1/2 ts

Water 4 cups

 

Method:

Heat oil in a Kadai add mustard seeds ,jeera,Urid dal and chana dal.

When mustard seeds splutter and dal turn brown add onion,curry leaves,green chillies,turmeric powder and peas.

Add salt and cook for 3-4 minutes till onion is translucent .

Add water,close the lid and bring to boil.

Add semolina,stir again close the lid,cook for 3-4 minutes or untill all the water is absorbed and semolina is cooked

Add coriander leaves ,mix well and serve....

 

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Whole wheat dosa

 

I got this recipe from Jaya v shenoy's cook book. My husband and kids loved this dosa.So here goes the recipe.

Ingredients:

Whole wheat 2 cups

Sona masoori rice 1 cup

Grated coconut 1 cup

Cumin seeds 1ts

Salt to taste

 

 

Method:

Soak rice and whole wheat together for overnight.

Grind the rice and wheat along with grated coconut,cumin seeds and salt.

Adjust the batter adding enough water.

Heat nonstick dosa tawa and spread the batter as shown above.

Fry till it becomes crispy,flip over and cook.

Serve with chutney or any curry...

 

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Banana appa

Ingredients:

Sona masoori rice 3 cups

Ripe banana 2 (big ones)

Grated coconut 1 cup

Jaggery to taste

Cardamom seeds 4-6

Pinch of salt

ghee to fry.

 

Method:

Soak rice in plenty of water overnight.

Wash the rice, drain and grind with all the ingredients mentioned above to a fine paste adding water.

Heat appa tawa,add half a tea spoon of ghee in each hole and pour the batter .

Close with a lid,cook till the edge looks brown and flip them over.Cook for a minute.

Take them out of tawa.

Serve with chutney,any curry,ghee or just like that .... Enjoy.

 

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Neer dosa

Ingredients:

Sona masoori rice 3 cups

Salt to taste

 

Method:

Soak rice for 3-4 hours or overnight.

Grind to fine paste adding water and salt.

Adjust the batter to milkshake consistency adding enough water.

Heat cast iron dosa tawa smear with oil and pour the batter close lid cook for a minute or so.

Take the dosa out of tawa.

Serve with any curry or chutney...... Enjoy.

 

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Rice Noodles (Shavige)

Ingredient:

Sona masoori rice 3 cups

Parboiled rice 1 cup

Salt to taste

 

Method:

Soak both type of rice for 3-4 hours or overnight.

Grind the rice to a fine paste ,add salt while grinding.

Heat a pan, pour batter into it and stir till the batter becomes thick. Cool the dough for 5 minutes.

Make balls out of dough and steam cook them for 15 minutes.

Press the balls of dough using Shavige maker.

Serve with chutney or curry or sweetened coconut milk. Enjoy.

 

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Set dosa

Ingredients:

Rice 3 cups

Urid dal 3/4 cup

Methi seeds 2 tbs

Poha 1 cup

Curds 1/2 cup

Salt to taste

 

Method:

Soak rice in a bowl. In another bowl soak Urid dal and Methi seeds for 3-4 hours.

Wash rice and Urid dal for at least two times before grinding.

Grind Urid dal to fine paste. While grinding soak poha for 5 minutes.

Grind rice with poha,curds.

Mix Urid dal paste and rice batter add salt. Ferment overnight.

Make thick dosa ,cover with lid ,cook for 2-3 minutes or until you can see holes all over the dosa.

Flip the dosa and cook.

Serve with chutney or saagu...... Enjoy.

 

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Homemade masala dosa

Ingredients:

Idli rice or sona masoori 3 cups

Urid dal 1 cup

Bengal gram dal fist full

Methi seeds 2tbs

salt 2ts

Method:

Soak Urid dal,Methi seeds,china dal for 4-5 hours. Soak rice separately for 4-5hours.

Wash the dals and grind to smooth paste. Wash the rice and grind.

Mix both batters add salt. Both batters should be combined well.

Leave it in a warm place to ferment for 5-6hours or overnight.

Make dosa and serve with potato palya and chutney.Enjoy....

 

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Vermicelli lemon bath

Ingredients:

Vermicelli 2 cups

Oil 2tbs

Mustard seeds 1ts

Bengal gram dal 1tbs

Urid dal 1tbs

Peanuts 2tbs

Onion 1 chopped

Green chillies 4-5

Salt to taste

Turmeric powder

Curry leaves

Coriander leaves for garnish

Lemon juice 3tbs

Method:

Boil a litre of water add vermicelli,salt,turmeric powder.Cook the vermicelli drain the water and keep aside.

Heat oil add peanuts,Bengal gram dal,uridine dal,mustered seeds fry until the dals are light brown.

Add chopped onions,green chillies and curry leaves fry for 2-4 minutes until onions are soft.

Add vermicelli mix well .Switch off the stove. Add lemon juice,coriander leaves. Serve...

 

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Idli

Ingradients:
2 cups  idli rice
1 cup  urid dal
Methi seeds 2tsp
salt


Soak rice and dal with methi seeds separately for 3-4 hours.
Wash dal and grind to a fine paste.
wash rice and grind coarsely.
Mix both batters  add salt and leave to ferment overnight.
Grease the idli moulds with oil ,pour batter and steam for 15-20 minutes.
Idlis are ready. Serve with chutney or sambar.