Brown rice Adai

I am sorry that I have been MIA for some time. It was nothing big this time. Only that I was lazy, so lazy to phrase and publish a post. Well, I don't blame me, the weather is so depressing. Its gloomy all day and the suns sets as early as 4.00 pm and then it is dark. Finally I am out of the slumber and here I am with a heart healthy adai recipe. I have replaced the regular white rice with brown rice making this more healthy when compared to the regular ones.

~*What U Need*~ Brown Rice - 3/4 cup Idli rice - 1/4 cup Thoor Dal - 1/3 cup Channa dhal - 1/4 cup Urad dhal - 2 tbsp Moong dhal - 1/4 cup Dried red chilli - 1 or 2 Cumin seeds - 1/2 tsp Fennel seeds - 1/2 tsp Garlic - 1 fat clove Salt - to taste To mix: Onion - 1 medium, finely chopped Cilantro - 1/4 cup, finely chopped Hing - a pinch Oil How I Made it: Wash all the dals and rice well. Soak the dal and rice separately for 3-4 hours. In a blender, grind the rice first for 3-4 mins, then add the rest of the ingredients and blend it to a little coarse batter using enough water. The batter consistency should be thick like idli batter. Transfer the ground batter to the bowl, add the mix-ins. Either use it right away or allow to sit for 1-2 hrs. Heat a tawa, smear it with little oil pour a ladle full of batter. Spread like dosa but thick. Drizzle oil and cook it in medium heat for 2-3 mins. After brown, flip and cook for another 2-3 minutes. Repeat with the remaining batter.

Serve adai with desired chutney or avial.

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Sweet Potato Podimas/Masala ~ a Dosa stuffing too...

Sweet potatoes are my favorite. Nothing to be done special, just boil it peel the skin and a healthy sweet is ready for me... I have it for breakfast, snack and dinner... give it to me anytime and I would happily eat it.
This time when I bought a batch of sweet potatoes, I wanted to try something new and hence used half of the batch to make oven baked fries and the remaining was waiting in the fridge to be used.

I hadn't decided on a recipe to put the next batch to use and was thinking of boiling it as usual when I saw this recipe in a TV cookery show and was instantly hooked to it. It is simple yet has got great flavors in it from the crunchy onions and ginger.

~*What U Need*~
Sweet Potato - 2
Onion(medium) - 1
Ginger(finely chopped) - 1/2 tbsp
Green chilli(finely chopped) - 1
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves - 1 sprig
Oil - 2 tsp
Salt

For Dosa
Dosa batter - as needed
Oil

How I made it:
Pressure cook the sweet potatoes for 1-2 whistles. Peel the skin and mash well.
Heat oil in a kadai, add mustard seeds and allow to splutter, then add in cumin seeds, curry leaves and urad dhal. When urad dhal has browned, add chopped ginger and green chilli and fry for 1 min. Next add the onions and saute for 2-3 mins. Do not fry till transparent, we need it to be crunchy.

Add salt and the mashed potatoes and mix well. If you feel the mixture is too dry, add some water and bring it to the desired consistency.

Serve as side dish or you can use this as a stuffing to make Sweet potato masala dosas as I did.

Sweet Potato Masal Dosa:
Heat your dosa tawa, spoon out a ladle of dosa batter and toast till brown. Pour oil on sides. Flip over and toast the other side. When done, flip, spread the sweet potato masala filling as desired, close the dosa and serve.

Serve with chutney and sambhar.

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Cauliflower Masala for Dosas / Rotis & Cauliflower Masal Dosa

Be it Adyar Ananda Bhavan or Saravana Bhavan, I would order masal dosa most often. Sometimes potato masal, at times cauliflower masal and most of the times paneer masal. I had a half cauliflower lying idly in my pantry and hence tried making cauliflower masal stuffing for our dosas. It turned out to be good and the flavors complimented the dosas very well. Since it is the season of fresh peas, I threw in a handful of peas which added up to the flavor. You can serve this masala as a side dish for chapathis too.

~*What U Need*~
Cauliflower florets - 1 cup
Potato - 1
Green Peas - a handful
Cumin seeds - 1/4 tsp
Onion(large) - 1
Tomatoes(small) - 1
Green chilli - 1
Tomato ketchup - 1 tbsp
Turmeric powder - a pinch
Garam masala - 1/4 tsp
Chilli powder-1 tsp
Coriander powder - 1/2 tsp
Salt
Curry leaves - 1 sprig
Corriander leaves

Dosa batter - as needed
Oil / ghee

How I Made it:
Pressure cook the potato till soft (around 3 whistles), peel the skin and mash the potato. Take cauliflower florets and boil in water along with a pinch of turmeric powder and salt for 5-7 mins.
Heat oil in a pan, add cumin and fry. Add curry leaves and slit green chilli. Next add the onion and fry till the onions turn transparent. Add tomato ketchup and saute for a min. Add tomatoes and fry. Add salt, turmeric powder, chilli powder and garam masala and mix well. When the raw smell leaves, add the mashed potatoes and mix well. Now add the cauliflower florets, green peas and mix till the masala coats evenly and everything is cooked. Add chopped coriander leaves and give a mix.
This can be used as a side dish for chapathis too.

Cauliflower Masal Dosa

Heat the dosa tawa and when hot, spread a ladle of dosa batter evenly. Drizzle ghee. When crisp on one side, flip it over and cook the other side. Turn over and spoon in the cauliflower masala in the middle of the dosa. Close the dosa and serve hot with chutney and sambar.

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Kodhumai Dosai with Thengai Pottukadalai Chutney

Hi guys. Sorry I posted the same post previously but dont know wat was the problem, the post did not get updated in the reading list. So I deleted the previous post and tried re-posting it again and it is working fine now. Chitra and Neha Thanks for ur quick responses. I am reposting ur comments here. Thanks again guys.
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Projects are going pretty hectic @ office and I am turning up late every day while Mr.A reaches home even before the sun goes down. Hectic projects are leading to lazy and tired evenings and minimalism in dinner ideas. This recipe is one such easy and quick dinner combo which I am preferring a lot these days. When I was in a mom’s house, if ever she made Godhumai dosai for evening dinner I would prefer going to bed empty stomach rather than having this. But now-a-days, I prefer this for its simplicity and healthiness (.. and my laziness).

Click here to go to Thengaai Chutney directly

~*What U Need*~
For Wheat Crepes:
Wheat / Atta flour – 2 cups
Water – as needed
Salt – to taste
Oil

For Chutney:
Grated Coconut – ½ cup
Roasted Channa dhal – 1 handful
Green chilly – 1
Salt – to taste
Water – as needed

For tempering:
Oil – 2 tbsp
Mustard seeds – 1 tsp
Shallots – 6
Curry Leaves – 1 sprig
Dried red chilly – 1

How I made it:
Mix all the ingredients mentioned in Wheat crepes part and bring it to dosa batter consistency adding sufficient amount of water.
Heat the dosa kal. Pour one spoonful of batter and smear it around to form a dosa.
When brown, turn it upside down and cook the other side.
Remove and repeat the above with the remaining batter.

To make the chutney,

blend all the ingredients in the Chutney section into a smooth paste adding water as required. If required you can temper this chutney.
Chop the onions into small pieces. Heat oil in a kadai, Add the mustard seeds and allow to splutter. Then add in the curry leaves and dried red chilly. Add in the chopped shallots and fry till golden brown. Pour this into the chutney and mix well.

You can use this chutney for dosas/idlis/vadas… I just love this with Ulundu / Urad dhal vadas… They make a lovely combination.

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Pepper Masal(a) Roast / Dosa

Be it Saravana Bhavan or Rathna Cafe, what do u think is famous in all these restaurants. Ya, U r right - authentic south indian dishes. And what is ur favorite. I am so sure that masal dosa is one among them, to be more specific can I tell GHEE MASAL DOSA. Who won't love the crispy and crunchy crepe soaked in the yummy aroma of ghee and a melt-in-the mouth filling. I just love these. I don't know why but whatever you do, you will never be able to re-create their dishes. Is it because we are not generous with the ghee or do they have any secret ingredients??? WHATEVER.. I haven't tried to re-create the dish here. It is just my way and it tasted good. I went with the traditional masala filling but added pepper to make it spicy and so the name Pepper masal dosa.

~*What U Need*~
Dosa Batter - 1 large spoon
Oil / ghee - to toast

For the pepper masala:
Potatoes – 1(large)
Curry leaves – 1 sprig
Urad dhal -1 tsp
Green chilli – 1 or 2
Mustard seeds – 1 tsp
Cumin seeds - 1/2 tsp
Grated ginger – ½ tsp
Turmeric powder – ¼ tsp
Onion – 1
Ground Pepper - 1 tsp
Water – as needed
Oil – 2 tbsp
Salt – as needed

How I Made it:
Lets make the filling first.
Boil the potatoes and mash them into chunks. Slice the onions length-wise.
Heat oil in a tawa. Add the mustard seeds and curry leaves and allow to splutter. Add the grated ginger and green chilli and fry well. Add the urad dhal and fry till brown. When done, add the onions and sauté till glassy. Add the turmeric powder, ground pepper and salt and combine well. Add enough water (till the onions are submerged in water, say 1 cup) and bring it to boil. Add the mashed potatoes and mix well. Fry till it comes to a masala consistency. Set aside.

Note: You can use pepper powder or freshly ground pepper. In case of using freshly ground pepper, dry roast the peppercorns for 3-4 mins till the flavors are released and then coarse-grind. Also adjust the amount as needed.

Spread the dosa batter on a hot griddle. Drizzle oil/ghee to toast. When brown, turnover and toast the other side till crisp. Toss again and now spread the masala evenly as shown in pic. Fold gently

Serve hot with sambar.

Sending this off to Show me your Dosa! held by Divya at Dil Se



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Rava dosai / Semolina Dosa

My hubby is a great fan of Adyar Ananda Bhavan’s onion rava dosai. He loves that crispy ghee-y flavor of the rava dosas and goes on praises whenever he has one. I was sure that I will not be able to replicate their ever famous recipe but atleast giving a go at it will not doom me. After lots of googling, I landed up on the ever reliable Vahrehvah’s site and was confident to take up and execute the recipe. It was not upto the mark set by Adyar Ananda Bhavan but was yummy for homemade rava dosas.

~*What U Need*~
Rava/Sooji – 1 cup
Rice flour – 1 cup
Maida/all purpose flour – ¼ cup
Butter milk – 4 cups
Ginger – 1 tsp (minced / grated)
Green chillies – 3 (chopped)
Pepper corns – 1 tsp
Cumin seeds – 1 tsp
Chopped coriander leaves – 2 heaped tbsps
Salt – to taste
Ghee/Oil

How I Made it:

Dry roast the pepper corns and cumin seeds. This will release the flavors/oils in it.
In a large mixing bowl, combine all the ingredients into a thin batter.
Heat the dosa kal / griddle to maximum temperature. You should see fumes coming out of the griddle.
Pour the batter like sprinkles working from the outer area towards the centre. Pour ghee/oil around and in the center of the dosa. Turn over when brown and fry till brown on the other side too...

Make sure that u connect the batter so that it forms a dosai.. You will gain experience once you try one or two dosais.

Serve with chutneys of ur choice. A simple coconut chutney itself will go ways…

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Keerai dosai with Tomato Chutney

As I had already told you, I love greens and so does Mr. A. So whenever I go to the market, if I find anything fresh and green, I just get a bunch with no thought about the already residing veggies in my pantry. When I return home and check my fridge, I will have to thrust the greens in due to lack of space… Ooof me and my bizarre greens craziness. So I was left with a whole bunch even after making Keerai saadam for lunch today. So cleaned, chopped and dumped them into the dosa batter.
I served the dosa with tomato chutney and we loved the combination.

~*What U need*~
For the Keerai Dosai
Dosa batter – as needed
Greens / Keerai – a bunch

For the tomato chutney
Onions(Large) – 1
Tomatoes(Medium) – 2
Dried Red chillies – 2
Grated Coconut – 3 tbsp
Tamarind – a small piece
Urad dhal – 1 tsp
Cumin / Jeera seeds – ½ tsp
Curry leaves – 1 sprig
Oil – 2 tbsp
Salt – to taste
Water – as needed

How I made

The tomato chutney:
Chop the onions and tomatoes.
Heat oil in a tawa. Add the urad dhal and allow to brown. Add the red chillis and allow to blacken.
Remove the urad dhal and red chillis. This is to make sure that they are not over-cooked.
Add the cumin seeds and curry leaves and allow to splutter.
Now add the onions and sauté till golden brown.
When done add the tomatoes and tamarind and fry well. Add salt to taste.
When the mixture is cooked well, add the grated coconut and combine well. Cook for 2-3 minutes.
Cool the mixture to room temperature and blend well to chutney consistency adding water as required.

The keerai dosai
Chop the greens and mix it with the dosa batter.

Combine well.

Make dosas from this batter. You can also sprinkle finely chopped onions on top of the dosas as in making uthappams.

Serve hot hot!!!

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Indian Salsa Dosa

What a name. I know... I Know... I figured out this name when I was in office testing. It striked me all of a sudden and I loved the name. So the recipe... You can try this out when you feel you wanted to do something different with your dosa batter.

~* Ingredients *~

Onions - chopped

Tomato - chopped

Coriander leaves - chopped

Idli Podi

Dosa batter

The Making:

Mix the chopped ingredients. Pour the dosa batter on the tawa.

Spread the veggie mixture and the idli podi. Close with a lid. When brown and veggies are done, take off the dosa.

Serve with chutney. I used Coriander chutney and it was a good combination.

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