MASALA DOSA

INGREDIENTS:

Potatoes -  400 grams (6-7 medium sized)
Peas - 1 small bowl(peeled)
Oil - 2 tbsp
Rie - 1 tsp
Turmeric powder - 1/4 tsp
Coriander(dhaniya) powder - 1 tsp
Green chillies - 2 to 3 (finely chopped)
Ginger - 1 1/2 inch long piece(grated)
Salt - add to taste (3/4 tsp)
Amchur(mango) powder - 1/4 tsp
Red chilly powder - less than 1/4 tsp
Green coriander - 2 tbsp(finely chopped)

PREPARATION OF BATTER:

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
1 tbsp fenugreek seeds 

Please refer idly recipe for making batter

PREPARATION OF MASALA:

Boil potatoes, cool them off then peel and break them into small pieces.

Heat oil in a frying pan(kadhai), put Rie in hot oil and roast.
Now put turmeric powder, coriander powder followed by green chillies, ginger and fry for 1 minutes.
 Add peas and 2 tbsp water then cover the pan and cook till peas turn soft.
 Put potatoes, salt, Amchur powder, red chilly powder in the pan with spices and fry for 2 minutes.
Turn off the gas then mix coriander to the fried spices.
Spices required for Dosa are ready.
If you want to put in onion then finely chop 1-2 onions, ginger, green chillies.
Fry all the ingredients till they turn light pink, mix the other contents as instructed earlier and make the spices for Dosa.

PREPARATION OF DOSA:

Heat a non-stick pan or a heavy flat pan(tawa) to make Dosa, when the pan is sufficiently heated keep a medium flame. 

Now wipe the pan with a thick wet cloth, first grease the pan with little oil(pan should only look smooth, oil should not be seen). 

Pour a big spoon full of BATTER in the middle of the pan, move the spoon in round circles(REFER DOSA RECIPE PICTURES) as you spread a thin layer of Dosa(12-14 inches in diameter) on the pan. 
Pour little oil with the spoon all around the Dosa.

Cook Dosa on a medium flame, when the upper layer seems cooked even the layer below turns brown. Now place 1-2 spoon of MASALA on the Dosa and spread it all over. 

Using a ladle pick Dosa from the edges and fold it, take it put of the pan and place on a plate. 
For the next Dosa pour 1 spoon full of mixture in the pan and spread it all over, follow the same process to cook the Dosa. 

All Dosas are to be made in this same manner. Serve hot Dosas with Sambar and Coconut Chutney and eat.

RAVA DOSA

INGREDIENTS:

Idly batter-1cup(Please refer Idly recipe)

All purpose flour/Maida-1/2cup

Rava(or)Sooji(or)Semolina-1/2cup

Green Chillies-3(Finely Chopped)

Mustard seeds-1tsp

Cumin seeds-1tsp

Curry leafs-few(Finely Chopped)

Salt-to taste

Big onion-2(Finely Chopped)

PREPARATION METHOD:

Soak Semolina for 1 1/2 hours. 

Chop onion into fine pieces and keep aside.

Mix Maida &Semolina in Idly batter. 

Heat the pan ,pour 2 tsp of oil,add mustard seeds,when it splutter add cumin seeds,curry leafs,green chillies and little salt.Then saute it for few minutes and mix it to the prepared batter.

Now the batter is ready to be cooked as Rava Dosa.

Heat the Tava/Dosa Pan.

Pour the batter on the Pan as shown in figures. 

Sprinkle some chopped onion and 1 tsp oil and cover it with a lid.

Fold dosa when it is done.

Serve it with Tomato onion chutney or coconut chutney or sambar. 

 

ONION UTHAPPAM

INGREDIENTS:

Idly batter -1 cup
Big onion -2 nos(slice it)
Curry leaves-few(finely chopped)
Tomato-1(finely chopped) its optional.
Water - very little
Gingely Oil or cooking oil – as required

PRELIMINARY PROCESS:

Slice the onion using chip slicer(if you cut it using knife,slice it very thin).

Mix curry leaves,tomato and onion with batter(otherwise you can sprinkle  these items after pouring batter on the pan)

PREPARATION METHOD:

• Heat Tawa/Pan .Pour a ladle full of batter.
• Drizzle 1 tsp oil at the edges of poured batter.
• Close it with a lid. 
• Leave it for 2-3 minute.flip the uthappam both sides.
• Have it with chutney,sambar,idly powder.

 

ADAI DOSA

INGREDIENTS:

TO PREPARE BATTER:

Boiled rice/Idli rice - 2 cups

Chana dal - 1/2 cup
Toor dal - 2 tbsp
Urad dal - 2 tbsp
Red chillies - 7-8 nos ( i used byadgi,if using spicy chillies add 5 nos)
Salt & water - as needed

ADD THE FOLLOWING IN BATTER:

Small onions - 20 nos
Curry leaves - 2 sprigs
Finely chopped ginger - 1 tsp
Finely chopped coconut bits - 1 tbsp ( optional)

PREPARATION METHOD:

1. Wash and soak the rice for 2 hours.Wash & soak the all dals together for 2 hours minimum.
2. While grinding,drain all the water.
3. In a big mixie jar(or in grinder),take the red chillies,salt and hing.
4. Grind it coarsely without adding water.Then add the drained rice and grind it adding required water.Keep the batter aside.
5. Now grind the drained dals coarsely adding less water.
6. Then mix dal batter with rice batter.Add 1/4 tsp of hing.Mix well.
7. Let the batter ferment for 3-4 hours as we want mild sourness.
8. So ferment the batter based on the weather in your place.
9. You can also make this adai instantly without fermenting the batter if u don’t want sourness in the batter.
10. Before making dosa,add finely chopped onions,ginger,coconut bits,curry leaves and mix well.
11. Adjust the consistency of batter adding 1/4 cup of water if it is very thick.
12. Heat dosa pan/tawa and pour a ladle ful of batter.
13. Spread it & make it thick or thin as per your wish.
14. After spreading dosa,keep the flame medium high and drizzle a tsp of oil over the adai.
15. Close it with a lid & cook for a minute.Then flip the dosa,add little oil if necessary & cook for a minute again.
16. Have this dosa with coconut chutney and sambar.  

WHEAT DOSA

INGREDIENTS:

Wheat flour - 1 cup
 Rice flour - 1 cup
Green chillies -2 very finely chopped
Ginger - small bit finely chopped
 Cumin seeds/Jeera - 2 tsp
 Curry leaves - few tender ones
  Salt - 2 1/2 tsp approximately or as needed
  Water - 4 cups

FOR SEASONING:

  Oil - 1 tsp
   Mustard seeds -3/4 tsp
   Hing - a pinch

PRELIMINARY PROCESS:

In a bowl, mix together wheat flour, rice flour, green chillies, ginger, cumin seeds, curry leaves and salt.

Add water little at a time and mix well so that there are no lumps.

Heat a tsp of oil, add mustards seeds, when it splutters, add hing and pour it into the dosa batter and mix well. Now our wheat dosa batter is ready. See how watery and thin it is in the picture below.

 PREPARATION METHOD:

Now heat a tawa, once the tawa is heated, reduce the heat to medium, pour a ladle of batter from the outside of the tawa, then fill in bigger gaps if any.You cannot spread this batter like regular.but have to pour the dosa batter like RAVA DOSA.Now drizzle a tsp of oil around the dosa and 1/2 tsp of oil on the dosa.(be a little generous with oil for this dosa- sesame seed oil is considered very healthy).Close it with a lid. Leave it to boil for 2-3 minutes.Remove the lid.Flip the dosa for 2 to 3 times.Now wheat dosa is ready to have.we can have it with variety of  sambars or chutnies.

KAMBU(PEARL MILLET)DOSA

INGREDIENTS:

  Kambu/bajra-1 cup
  Par boiled Idli Rice (Idli pulungal arisi)-1/4 cup
  Whole Urad dal- 1/4 cup
   Fenugreek/methi seeds- 1 tsp
   Salt to taste

PREPARATION METHOD:

Wash and soak all the ingredients together for 6-7 hours or overnight.
Grind it to a smooth batter adding water needed. Add salt needed and mix well.
Allow it to ferment for 5-6 hours.
Prepare just as you make regular dosas.(REFER HERE TO LEARN HOW TO MAKE DOSA)
Heat a tawa, when it is hot, pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.
When the corners start lifting up, flip it over to the other side. Let the other side also get cooked.
Then remove the dosa from the tawa and serve hot with any Chutney or Sambar of your choice.

UTHAPPAM WITH CHEESE

INGREDIENTS:

Idly batter - 1/2 cup
Grated carrot - 3 tbsp ( as needed)
Grated cheese - as needed
Finely chopped coriander leaves - 1 tbsp
Finely chopped onions - 1/2 no ( optional)
Oil.ghee - 1 tsp for each dosa

PREPARATION METHOD:

Wash and Grate carrot.Chop onions(if using) and coriander leaves finely.Grate cheese n set aside (or) u can grate it directly over the dosa.
Heat dosa pan and pour a ladleful of batter.
Do not spread it.
Batter should not be too thick or too thin.
After pouring the dosa batter,simmer the flame completely.
Leave it for few seconds.Bubble will start to appear. 
Now spread the grated carrot as outer layer and put some coriander leaves towards the middle
.Lastly put the finely chopped onions in the center.
Drizzle a tsp of oil/ghee around the dosa.
Keep the flame low always else dosa will get burnt. Flip the dosa and leave it for few seconds.
Again flip the dosa and add the grated cheese or grate cheese all over the dosa.Leave till cheese melts.
Now dosa is Ready.have it with variety of chutnies.

DOSA USING RICE/SALEM RICE

INGREDIENTS:

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
1 tbsp fenugreek seeds

 BATTER:   

 Pick, wash and soak the daal overnight or for 8 hours.

 Pick, wash and drain the rice. Grind it coarsely in a blender.

Grind the daal into a smooth and forthy paste.

 Now mix the grinded rice and daal together into a batter.

Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Mix little amount of water in fermented idly batter to get the pouring consistency.

Idlis are ready to be cooked when the batter is well fermented.

PIC NO:1

PIC NO:2

PIC NO:3

 PREPARATION OF DOSA:

Pour batter on the pan as shown in PIC NO:1

Spread the batter on pan in circular motion to make thin dosa as shown in PIC NO:2

Pour 1tsp of oil on that.

Close it for few minutes.Let it  boil as shown in PIC NO:3

Remove the cap and fold the dosa as shown in PIC NO:4

Have dosa along with sambar and chutney

PIC NO:4

COCONUT DOSA WITH COCONUT MILK

INGREDIENTS:

Idly batter – 1 cup
Grated Coconut – 1/2 cup
Oil – to sprinkle 

PREPARATION METHOD:

Heat dosa tawa/pan by greasing with oil and pour a ladle full of batter.
Spread a little in circular motion(clock wise). Now sprinkle the grated coconut and pour little oil/ghee around dosa.
Cover it with a lid and cook for a 2mins.
Flip the dosa and leave till coconut turns light golden brown.
This gives the nice aroma & flavor for this dosa.
Coconut milk is suitable side dish for this.

PREPARATION OF COCONUT MILK:

Grated Coconut / Coconut pieces - 1 cup
Sugar-as required.
Cardamom(or)Elaichi-2no.s

PREPARATION METHOD:

First cut open the coconut in the middle and drain coconut water in a bowl - I used grated coconut as I had it in stock, but you use coconut bits too. Take the coconut in a mixer/blender, add water,sugar ,cardamom and blend it to a smooth running mixture.
Now transfer this coconut mixture to a strainer and press it with a spoon till all the milk is drained.Now the extracted milk is the first coconut milk. If you want a thin version then again add this coconut mixture and add  1/2 cup water, blend and then strain to get the 2nd thin coconut milk.  

 


 

SWEETCORN MASALA DOSA

INGREDIENTS:

Idly batter-4 cup
Fresh boiled sweet corn kennels – 1 cup
Big onion – 2 nos (medium sized)
Tomato – 2 nos
Ginger garlic paste – 1/2 tsp (optional)
Red chilli powder – 1 tsp
Dhania powder – 3/4 tsp
Garam masala powder – 1/2 tsp
Curry leaves- few 
Grated carrot-1/2cup(optional)
Fennel seeds – 1/2 tsp
Jeera/cumin seeds – 1/2 tsp
Cooking oil – 2 tbsp
Salt & water – as needed
Coriander leaves – to garnish

PREPARATION METHOD:

Boil the sweet corn adding required salt & water. Remove the corn kennels and set aside.

In a kadai , heat oil and temper the cumin & fennel seeds. 
Add ginger-garlic paste if necessary.Saute till the raw smell emanates.
Then add the finely chopped onions , saute till it turns transparent.
Now add the tomato pieces & saute till its mushy. 
Add grated carrot if you wish.Saute it.
Now add the turmeric powder , red chilli powder , dhania powder & garam masala powder , salt & mix well, cook for sometime.Make sure it doesn’t get burnt.
Finally add the corn kennels with little water and mix well and cook for sometime to get all the masala infuse into it & the mixture becomes dry.
Switch off the stove & garnish with coriander leaves.
Now heat a  dosa tawa, pour a ladle full of batter & spread it nicely.Pour 1/2tsp oil on dosa.Cover it with a lid & cook it for sometime in medium flame till u get a nice color. 
Then keep the masala in the center of the dosa , close it & serve hot with any chutney !!
 

PANIYARAM

INGREDIENTS:

Big onion-1
Green Chillies-4
Curry leafs-few
Coriander leafs-few
Mustard seeds-1tsp
Channa dhal-2 tsp
Urad dhal-1tsp
Idly Batter-3 cups(see Idly recipe to learn how to make batter)

 

PIC NO:2

PIC NO:1

PREPARATION METHOD:

Finely chop the onion,green chillies,curry leafs and coriander leafs
Heat 4 tsp oil in kadai,add mustard seeds,when it splutters,add dals and saute it till it becomes golden brown in colour.
Now add curry leafs,coriander leafs,chillies,onions and fry fry until onion reaches light brown colour.Turn off the stove.
Add this mix to idly batter and mix it well.
Heat the PANIYARA KADAI ,pour little oil (1/2tsp) in each dig(hole) and pour the batter mix in that digs.
Add some more oil(1tsp)
Cook them by flipping both sides as shown in PIC NO:2
Now paniyaram is ready to serve with chutney or sambar

MASALA IDLY

 INGREDIENTS:

  Idly batter-4 cups
  Curry leaves and coriander leaves handful
 Grated Carrot, Boiled peas
 Grated Ginger 1 tsp
 Finely chopped green chilli
 Oil or Ghee 1 tsp
 Mustard, Urad dal, Channa dal for seasoning.
 Hing &turmeric powder-a pinch

PREPARATION METHOD:

 In Idly batter, mix 3/4 of grated Carrot, Peas, finely chopped Curry leaves, chopped Coriander leaves, Chopped ginger.
 Heat oil and season with Mustard, Urad dal, Channa dal and Hing, pour the seasoning over Idli batter  and  mix gently.
 In a greased Idly plate, sprinkle remaining grated Carrot on each pit and on top of it
 pour Idly batter.
 Steam  till the Idly  is cooked.

FULKA ROTI

INGREDIENTS:

Atta(Wheat flour) - 1 cup (I use homemade wheat flour, you can use any brand) Salt - to taste Water - 1/2 cup minus 2 tbsp Oil - 1/2 tsp (optional)

PREPARATION METHOD:

In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pilable dough.Once it is gathered to a mass add 1/2 tsp oil and knead it once.The dough should not be too tight or too loose, it should be non sticky at this stage.

Keep closed aside for 15-30 mins. Open and knead it again and form lemon sized balls(the size depends on your preference). Roll each ball into thin circles(rolling should be even).Dust flour if required but dont add more flour while rolling

Heat tawa, keep in medium flame - add the roti and wait till small bubbles appear, then flip to other side wait for few mins till golden spots appear. Then carefully transfer it to the flame(let it be in high flame)directly using a tong. Let it puff, then carefully transfer to hot pack. Repeat the same procedure for all other rotis. Brush it with oil/ghee if you prefer.

This way the rotis will stay soft for more hours.You can even use the chapathi/roti griller for making rotis this way.
Have this roti with chana masala. 

POTATO MASALA

INGREDIENTS:

Large Potato - 1
Small tomato - 1
Big Onion -1
Green Chillies-5
 Salt as required
Oil - 2tsp
 Urad dal - 1 tsp
Chana dal/Bengal gram - 1 tsp
Mustard - 1/2 tsp
Turmeric -1/4 tsp
Chopped Coriander leaves - 2 tsp

PREPARATION METHOD:

Boil potatoes, peel and mash well.
 
Heat oil, add mustard, when it splutters, add dals and fry till brownish in color.
 
 Add the chopped onions and green chillies and fry till onions are cooked. Add turmeric, and fry for few  minutes.
 
 Add cutted tomatoes and fry.
 
Finally add the mashed potatoes,salt and coriander leaves. 

POORI

INGREDIENTS:

Wheat flour - 2 cups

  Salt to taste 
 Oil for frying

PREPARATION METHOD:

Mix wheat flour ,one tsp oil ,salt and knead it well by adding water in steps so that it becomes soft.

Make this into smooth round even sized balls.(Please refer chola poori recipe to know how to make it).

 Using a roller flatten the balls one by one to make it round and flat of medium thickness.

Deep fry this in oil till the poori pops fully and then take it from the frying pan.
Have it with Potato Masala 

CHANA(CHICK PEA) MASALA

INGREDIENTS:

(measuring cup used, 1 cup = 250 ml)

TO PRESSURE COOK CHICKPEAS:

1 cup dried white chickpeas/kabuli chana
3 cups water for pressure cooking the chana
1 tsp salt

TO ROAST THE MASALA:

¾ to 1 cup fresh grated coconut
1 inch cinnamon
½ tbsp fennel
½ tbsp cumin seeds
1 tbsp coriander seeds
1-2 dry red chilies (3 or 4 chilies would make the dish very spicy)
2-3 cloves
1 black cardamom
2-3 green cardamom
1 small piece of stone flower/dagad phool (optional)

OTHER INGREDIENTS:

3 tbsp oil
1 small bay leaf
½ tsp mustard seeds
10-12 curry leaves
1 green chili, slit
1 medium onion, chopped
1 medium tomato, chopped
¼ or ½ tsp turmeric powder
a pinch of asafoetida
½ inch ginger + 2-3 garlic - crushed or made into a paste in mortar-pestle
1.5 to 2 cups of the chickpea stock or water
salt as required
some coriander leaves for garnishing

PREPARATION METHOD:

1. soak the chana/chickpeas overnight or for 8-9 hours.
2. pressure cook the chanas, water and salt till they have completely cooked.
3. drain the chanas and keep the stock aside.
4. in a frying pan, add all the whole spices mentioned under "roasting the masala" list, except coconut
5. roast till the spices start emanating their aroma.
6. then add the freshly grated coconut.
7. roast till the coconut gets browned.
8. keep on stirring so that the coconut does not get burned.
9. once this mixture has cooled, grind in a chutney grinder with 1 cup water.
10. grind to a smooth paste.
11. heat oil in a pot or kadai.
12. first splutter the mustard.
13. add the bayleaf
14. then add onions and fry till they are softened and become translucent.
15. add curry leaves, asafoetida and ginger-garlic paste.
16. stir and fry till the raw aroma of ginger-garlic disappears.
17. add chopped tomatoes.
18. saute for 2-3 minutes, stirring in between.
19. add the ground masala paste and stir.
20. add the drained chanas and slit green chili.
21. stir and saute for 1-2 minutes.
22. now add the stock or water.
23. give a boil and then simmer for 5-6 minutes or more till the gravy thickens a bit.
24. mash a few chanas with the sides of the spoon.
25. this will help in thickening the gravy.
26. check the seasoning and add more salt as per your taste.
27. garnish chana masala with coriander leaves.
28. serve chana masala hot with pooris, chapatis, bread or steamed rice accompanied with lemon & onion slices.

CHOLA PURI /CHOLA BATHURA

INGREDIENTS:

All-purpose flour(Maida) - 2 cups 
Yogurt/Curd- as neededSalt to tasteOil for frying

PREPARATION METHOD:

Make a soft dough of maida flour by adding yogurt and salt to taste.

Cover with a muslin cloth and keep it aside for 3 hrs.

 Make small balls of the dough, roll them into thick puris.

Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.

 Serve hot with the chola/chana masala

  
 

VEN PONGAL

INGREDIENTS:

 White rice – 1 cup
 Red gram – ½ cup
 Fresh ground pepper – ¼ tsp
 Whole peppercorns – ¼ tsp
 Salt -1 tsp
 Green chilies - 4
 A few curry leaves
 Asafoetida – a pinch
 Ghee – 1 tbsp
 Oil – 1 tbsp
 Green coriander – 1 tbsp

PREPARATION METHOD:

Wash rice and pulses and drain water completely. In a large sauce pan, heat ghee and oil on medium heat. Slit green chilies length wise. Fry the green chilies, curry leaves, pepper powder and peppercorns.
 Add the rice, pulses and asafoetida to this and fry for 3 minutes.
 Add 4 1/2 cups of water, salt and cover the sauce pan.
 Cook it on medium heat till rice and dal become very soft and keep stirring in between to avoid burning.      Add more water if necessary.
 Garnish with coriander.
 Serve hot with coconut chutney or sambar.