Ragi Dosa

So us who eat dosas very frequently multiple choices and healthier options are much needed. Adding flavours and curries to dosa batter will bring multiple choices but if we want to go for healthier options then we have to try other grains as well. We at home used to eat other grains like ragi, jowar,bajra very less comparitively and im finding out recipes with these from mom . But they dont taste as good as other grains... Making them into dosa seemed a safe choice.

You can use this recipe to replace with any other grain of your choice.

Recipe:

Ingredients :

Whole grain ingredients:
Urud dal - 1cup
rice - 1 1/2 cups
Ragi seeds - 2 cup

ready made flour ingredients:

Urud dal - 1cup
rice flour - 2cups
ragi flour - 2 cups

Salt as needed
Cooking soda - a pinch
water for batter.
oil to prepare dosa

Procedure:

Whole grain procedure:

• Soak urud dal ,rice and ragi seeds for 4 hours.
• Grind them into smooth paste in a wet grinder or food processor.
• add water as needed to make smooth paste dont make it too runny.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Flour procedure:

• Soak urud dal for 4 hours.
• Grind the dal into smooth paste .
• Add the ragi flour and rice flour and mix well by adding water as needed to make batter.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Preparing Dosa;

• Once the batter is fermented can keep in fridge for 4-5 days .
• Before preparing dosa keep it out of fridge 1/2 hour before for better taste.
• Heat tawa and drizzle some oil.
• Take a dollop of batter and spread it into a circle.
• Drizzle some oil around the dosa .
• Flip it and make sure its cooked on both sides.
• Serve hot with any chutney. Check the recipe index for chutney recipes.

Bajra dosa

Ive talked about multiple dosa varieties and keep adding more to my list and after preparing Ragi dosa.. bajra came on my next grain list and my I cant imagine my surprise when it turned to be delicious .I surely missed on this dosa for a long time.

You can use this recipe to replace with any other grain of your choice.

Recipe:

Ingredients :

Whole grain ingredients:
Urud dal - 1cup
rice - 1 1/2 cups
bajra seeds - 2 cup

ready made flour ingredients:

Urud dal - 1cup
rice flour - 2cups
bajra flour - 2 cups

Salt as needed
Cooking soda - a pinch
water for batter.
oil to prepare dosa

Procedure:

Whole grain procedure:

• Soak urud dal ,rice and bajra seeds for 4 hours.
• Grind them into smooth paste in a wet grinder or food processor.
• add water as needed to make smooth paste dont make it too runny.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Flour procedure:

• Soak urud dal for 4 hours.
• Grind the dal into smooth paste .
• Add the bajra flour and rice flour and mix well by adding water as needed to make batter.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Preparing Dosa;

• Once the batter is fermented can keep in fridge for 4-5 days .
• Before preparing dosa keep it out of fridge 1/2 hour before for better taste.
• Heat tawa and drizzle some oil.
• Take a dollop of batter and spread it into a circle.
• Drizzle some oil around the dosa .
• Flip it and make sure its cooked on both sides.
• Serve hot with any chutney. Check the recipe index for chutney recipes.

Veggie sandwich with mayonnaise

I know its been some time we posted here..  but life sometimes goes crazy with work and you are busy to do your passion. Im happy coming back to my blog and with loads of new recipes.

For all those who are super busy in life and running around a quick recipe to munch.

Absolute no cooking time.. who wouldnt love delicious food without having to spend hours cooking it. Cooking early morning and running out for work has always been a nightmare. And for people with kids cooking up breakfast lunch and snacks for all the family members is very strenuous. 

Sharing the joy of making simple things to be peaceful in crazy mornings. 

Recipe:

Yellow capsicum - 1

carrot -1

lettuce - 1/4

salt- a pinch

mayonnaise - 3 tbspn 

Procedure:

• Finely chop all the veggies.
• In bowl add the chopped veggies, salt and mayo and mix it well.
• spread the mixture on bread and have a go.
• You can toast the bread if you like toasted bread but this bread spread can be had with soft bread too.

Karam dosa

Dosa is staple food for all south indians.. we cannot live without eating dosa atleast once a week. As it can be added with multiple variations you never get bored of it. From crunchy to spongy , spicy to minty and different chutneys and curries added to it there will be unlimited list of dosa dishes.

There used to be a place in my hometown called Dosa palace . It boasts about 101 dosa varieties. Thats all they serve there just dosas.. We used to be so eager to go there and try all the varieties. It had from schezwan dosa to noodle dosa to masala dosa everything veg.

When we were kids we used to prepare all dosa varieties whenever there is dosa at home.. karam dosa, ghee karam dosa, rayalaseema dosa, tomato pachadi dosa, masala dosa, ghee roast dosa .. hmm too tiring to write down all names. Ever since we started this blog we always wanted to post all our dosa recipes but whenever we prepare it too eager to eat it that we lack patience to click good pics.. so if any pics we have are too boring and too mundane and raw..

This time however I made sure to click atleast one good pic.. Since I dont use any DSLR or setup.. just clicking from my iphone sure made it easy.

Recipe:

Ingredients:

Dosa batter - 1 cups for 2 dosas

Karam chutney -  1/4 cup for 2 dosas

oil as needed around 1 tbspn

Procedure:

• Take dosa batter and make sure it is thick enough not too runny.
• Heat the tawa drizzle some oil and spread it out.
• I sprinkle some water after heated to remove the oil residue this will make sure its not too oily and the dosa dosent stick to the tawa.
• take a dollop of batter and spread on the tawa to form a circle.
• Take 1 tbspn of karam chutney and spread it on the dosa as soon as dosa is spread.
• drizzle some oil over the dosa and around it.
• Dont flip the dosa the karam chutney will stick to the tawa. Let it roast on one side.
• Take out the dosa and serve with any chutney.

Methi poori

Pooris are always tempting and quite easy to make. To add zing to it we can flavour it up. Methi poori has been my fav recipe and i love methi amongst all leafy vegetables.

Ingredients:

Methi (fenugreek leaves) - 1 bunch
wheat flour - 2 cups
salt - 1tbspn
oil - 2 tbspn ( for dough)
oil - for frying

Procedure:

Chop the methi to fine. Mix the wheat flour and salt. Add the fenugreek leaves and mix well. Make a well in between and add water. slowly mix the dough ( medium composure not too soft). add 2 tbspn oil and mix the dough for 5 mins till soft.

Make small balls of the dough and roll it with rolling pin into small circles like roti. Heat the tawa(wok) with oil. fry the poori till golden brown. Serve with any curry .though Potato curry is the best side dish.

Bread Upma

 Bread is not just to make sandwiches , can be used in various dishes. Bread upma can be made in two varieties , the dry variety , the wet one. Here's one of those two. It's easy to make , quick and delicious to serve as snacks to kids.

Ingredients:

Bread slices - 8
Onion - 1
potato -1
carrot -1
green chillies - 2
coriander leaves chopped- 2 tbspn
mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn
channa dal - 1/2 tspn
oil - 1 tbspn
salt - 1/2 tspn
water - 2 cups

Procedure:

Finely chopp onions.Cut potato and carrot into small pieces. finely chopp green chillies.

Add oil to a wok .after heated add channa dal, cumin seeds and mustard seeds. after the seeds splutter add green chillies and fry for a minute.

Add onions and fry till transluscent. add potato, carrot and salt(as per taste 1/2 tspn).Cook with closed lid for 15 mins. make sure to mix every 5 mins to avoid burning.

Take a bowl and add water. dip a bread slice and squeeze out the water and keep it aside. repeat with all the slices. separate the bread slices with hand .

Add the bread to the wok and fry it till mixed properly and cook it for 5 mins with open lid.
Add coriander leaves mix well and cook for a minute.

Tasty bread upma can be had as snacks/breakfast.

Masala bath upma

Upma has always been a favourite of mine. There are many of my friends and relatives who hate upma of any kind but my love for it has always lead me to make different varieties of it. The soft texture of sooji upma combined with chutney is mouthwatering.

Its the easiest dish to make when there are sudden guests and the quickest when running against time.

Though upma can be prepared with different main ingredient sooji, broken wheat, vermicelli,poha.. masala bath always works for sooji rava.

Combine it with Groundnut Chutney for yummy results.

Recipe:

Ingredients:

Sooji - 1 cup
onion - 1 medium

cinnamon sticks - 1/4 tspn
garlic - 3 pods
ginger garlic paste - 1/2 tspn
green chillies - 2

seasoning
mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn
channa dal- 1/2 tspn
split urud dal - 1/2 tspn
curry leaves - 5

turmeric - a pinch
cashews - 2 tbspn
oil - 2 tbspn
ghee - 1 tbspn
water 2 1/2 cups

Procedure:

• Peel garlic finely chop it and keep aside. Chop green chillies
• Finely chop onion. Can be coarse too but finely chopped one mixes with upma well and gives good taste.
• Sooji can be roasted as per wish but I never roast it. Roasted sooji will give a good aroma and nice flavour. Dry roast sooji till its almost brown and let it cool down.This is optional.
• In a wok add oil . Once heated add the seasoning ingredients, cashews, chillies, cinnamon , garlic and fry it.
• Once the mustard seeds splutter and cashews are turning brownish add onion and a pinch of salt and fry it.
• add ginger garlic paste, turmeric and fry it till onions are almost transluscent.
• add water 2 1/2 cups for 1 cup sooji . Add salt as per taste now and let the water come to a boil.
• Once the water is boiled add sooji. Sooji should be added slowly while stirring with spatula so as to avoid any lumps.
• Once added let it cook in low flame with closed lid for 10 minutes.
• Add ghee now , mix it properly and close the lid and switch off flame.
• Let the upma sit for 5 mins as it will cook further.
• Can add coriander leaves for garnish.
• 
  

Sponge dosa

We south Indians love Dosa. With so many varieties of dosa around you would never get bored all the week. With the same dosa batter we can prepare different dosa dishes, but have you tried different Dosa recipes.. with different batters. Sponge dosa or steamed dosa is a healthy and spongy alternative.

Ingredients:

urad dal / black gram without outershell – 1/4 cup
plain raw rice - 1/4 cup
par boiled rice - 1 1/2 cup
fenugreek seeds - 1 tbspn
salt - 1tbspn to taste
water

Procedure:

Soak urud dal, raw rice, par boiled rice and fenugreek seeds together for 4-5 hours.
Grind it to a smooth paste and add salt as required.
Keep it for 4-5 hours to ferment. The no of hours to ferment depends on the climate. If the climate is quite hot it will ferment in 4 hours , in cold climates it might take 8 hours to ferment.
To know if the batter is fermented the quantity of the batter increases and you see bubbles .

Once the batter is ready with fermentation. Add water to make it a watery mixture.for the quantity above add 1/4 cup of water assuming the current batter is thick. It should be thin than a normal pancake/dosa batter.

Place the flat pan/tawa on the stove. Once heated take a ladle of batter . As the consistency is watery it will spread nicely or just spread it lightly to form a circle.

It will start forming bubbles. pour 1/2 spoon oil around the dosa and cover it with a lid for 1-2 mins.
No need to flip the dosa . But you can flip it to roast the other side of dosa too.

Serve it with chutney or Sambar.

This dosa is used as part of Set dosa recipe and used as steamed dosa without pouring any oil.

Tomato Dosa

Pumpkin poori

This recipe I heard from my maid. I was kneading dough for paratha and she bombarded me with so many recipes which Ive never heard before. I was too anxious to try these next day I prepared pumpkin poori. The poori has slight tinge of sweetness from pumpkin and soft. I prepared mini pooris so that you can grab and eat them. 

I gave this as snack to my son and he loved it.

Chiyali/Siriyali

Ingredients:

idly - 8
onions- small 2
green chillies- 2-3
ginger - 1/2 tspn chopped (optional)
channa dal - 1 tspn
mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn
turmeric - 1/4 tspn
lemon juice - 2 tbspn
oil - 2 tspn
salt - 1/2 tspn as per taste as idly already has salt

Procedure

For preparation of idly click Rava Idly
cut the idly into cubes and keep aside.

finely chop onions and green chillies.

take a wok and add oil for seasoning. add channa dal, cumin seeds,mustard seeds , green chillies and ginger and fry till crackles.
add onions and saute till transluscent.
add turmeric powder and salt and mix well.
add the idly pieces and mix well.
add the lemon juice and mix well till all the pieces contain the seasoning.

Atukula Upma

Ingredients:
atukulu (flattened rice/beaten rice)- 1 cup
onion- 1
ground nuts- 2 tbspn
mustard seeds
cumin seeds
turmeric powder
green chillies
coriander leaves

procedure:

soak atukulu in water for 10 mins.

in a wok add oil and add the seasoning mustard,cumin seeds, green chilli and groundnuts
once splutters add onions and fry till transluscent.

drain the soaked atukulu to remove all water.
add atukulu in the wok and add turmeric powder and mix well.
fry it for 5 mins in low flame to cook the atukulu.
add chopped coriander leaves at the end.

Godhuma ravva upma

Ingredients:

carrot– 1
potato – 1 // other veggies like beans and green peas can be added
onions – 1
green chillies – 2
godhuma ravva – 1 cup
water -2 cups
ghee – 2 tbspn(optional)
salt – to taste ( 1 tbspn)

For seasoning

oil -2 tbspn
mustard seeds – 1/2 tspn
cumin seeds – 1/2 tspn
bengal gram – 1/2 tspn
curry leaves – 4-5 leaves

Procedure:

finely chop the onions,chillies, carrots and potatoes. In a pan/handi add oil. Once it gets heated add the remaining seasoning and wait till the seeds splatter. add the chillies and fry it for a minute.
add the onions and fry till transluscent. add the vegetables and salt and close the lid and cook it for 5 mins.

Once the vegetables are cooked pour water and bring it to boil. any check for salt taste has to be done before adding rava. once the water boils slowly add the rava while mixing it to avoid lumps. the rava should be completely immersed in the water, close the lid and cook it for 5 mins. later add the ghee(optional) and mix it properly and cook with close lid for 2 mins.

Upma can be served with chutney.

3 grain dosa

Ingredients:

Oats flour - 1 cup

Wheat flour- 1 cup

Ragi flour - 1 cup

salt

water

Procedure:

If you have oat flour in hand can use that else grind instant oats or regular oats and use that flour.

Take a bowl and add all the dry ingredients. Add required salt.

Add water to give it a dosa batter consistency.

Can add curry leaves, green chillies or tadka if needed.

Take a tawa and once its heated take a dollop of batter and make dosas out of the mixture.

Ragi idly

Ingredients:

Ragi - 1 1/2 cup

urud dal - 1 cup

idly rice - 3 cups

salt

water

Procedure:

Soat ragi,urud dal and rice for 5-6 hours. 

Add all ingredients to the grinder and grind till the batter is smooth.

Add some salt and let it ferment for 4 hours for softer idlys. Can also use instantly but wont be too soft.

When making idlies add water if needed to the batter should be of thicker consistency than the dosa batter.

Pour the batter in the idly stand and let it steam for 20 mins.

Alternate procedure ( Instant):

For many people making specific ragi idly batter might be difficult, you can use this alternate method.

Idly batter - 3 cups

ragi flour - 1/2- 3/4 cup ( depends on how much ragi intake you want)

water.

Add the ragi flour to the idly batter and add some water to make it the right consistency. 

Make idlies out of these.

Plain rava idly

Ingredients:

urud dal - 1 cup
idly rava - 2 cups

salt - 2 tspn as per taste

procedure:

soak urud dal and idly rava separately for 4-5 hours.
grind the urud dal into smooth paste and keep in a bowl.
drain the water from idly rava and squeeze water and add rava to urud dal paste .
mix them well and keep it for fermenting for 5 hours.

once fermented it will raise to double the size. add salt and mix it well. the raising dough will come down to normal size.

grease idly plates with slight oil and add a dollop of idly mix in them and steam it for 10-15 mins in high flame.

can be had with any chutney or idly podi.

better to soak in the morning and grind in evening and keep outside for fermenting and use the next day morning.

Guacamole sandwich

In this busy day and life morning preparing a feast of breakfast isnt an easy task. Sandwiches come to rescue there. A healthy sandwich will keep you on your healthy track and also make things easy and quick while running to office..

A healthy snack for kids instead.

This makes 2 sandwiches

Ingredients:

Avacado - 1

tomato - 1

onion - 2

coriander leaves chopped 2 tbspn

salt a pinch

Bread -4 ( for 2 sandwiches)

Procedure:

Cut the avacado and scoop out the flesh.

Mash the avacado into smooth paste.

Finely chop the onions and tomatoes.

Add the chopped vegetables into avacado paste and add coriander leaves and salt.

Mash the mixture well and keep aside.

Now you have 2 ways of creating the sandwich..

first method:

 toast the sandwiches in toaster or in a flat pan.

apply the guacamole mixture generously on one toast and close with another toast.

Second method:

apply some butter on the bread. and generously spread the guacamole mixture.close the bread and toast it on the pan or in sandwich maker.

Beetroot Vermicelli / Beetroot semiya

Beetroot though very good for health isnt used as frequently in many indian meals as it can be. But there are numerous dishes one can make with it, giving the dish exquisite color and great flavor.
If you are frequently searching for breakfast recipes and want to make a different one for kids at home or for yourself try this.. a twist to regular vermicelli dishes.

Ingredients:

Beetroot -1
potato -1
green chillies -3
vermicelli - 1 1/4 cup
water - 2 cups
cumin seeds- 1/2 tspn
mustard seeds - 1/2 tspn
channa dal - 1/2 tspn

procedure

roast the vermicelli till it turns golden brown color and keep aside. you can also use unroasted semiya but roasting gives good aroma and taste.

wash and peel the beetroot and potato.
grate the beetroot and cut potato into small cubes.

In the same wok add 2 tspn of oil . add the cumin,mustard seeds and channa dal , after they splutter add the chopped green chillies and fry.
add the beetroot and potato to the wok, add 1/2 tspn of salt and cover the lid and let it cook for 10 mins.
once the veggies are cooked add 2 cups of water . check the salt at this point and add some more if required.
once the water comes to a boil add the vermicelli and mix it well.
keep it with open lid in medium flame for 5-8 mins, till the vermicelli is cooked.

garnish with coriander leafs if required.

Tomato Uthappam

This beautiful looking item is Tomato Uthappam – the south-Indian Pizza. It’s quick and easy to make and yummy to eat. Here’s the recipe

INGREDIENTS:

Tomatoes – 2

Onions – 1/2

Coriander Leaves

Dosa/Idli Batter :

• 4 cups Idli Rava
• 1 3/4 cup Urad dal

PROCEDURE:

To make the batter:

1. Soak Rava in medium hot water for 4 hrs.
2. Soak dal in plain water for 4 hrs.
3. Make a fine paste of Urad dal & keep aside.
4. Drain hot water from the rava & wash with cold/plain water.
5. Take a handful of rava & tightly squeeze the water out of it & add it to the urad dal paste. Continue untill all the rava is done.
6. Add Salt to it & mix well.
7. Leave OVERNIGHT in a warm place for fermentation.

To make Utappam :

1. Add salt to the batter prepared already.

2. Cut the onions and coriander leaves finely. Cut the tomatoes into small pieces

3. Heat a Tava, and spread oil on it. Take some batter and spread it evenly (and thickly) on the Tava.

4. Add the sliced onions, tomatoes and coriander on the spread batter and cover it with a lid.

5. Let it cook on low flame for 2-3 mins  (till properly cooked- until its not liquidy)

6. Remove the lid and take the Utappam off the pan for serving.

Pesarattu / Green gram crepes(dosa)

Recipe for the authentic Andhra Pesarattu :) .. Enjoy!

Ingredients:

green gram – 1 cup
salt – 1/2 tspn
Onions – 1 big (for Onion pesarattu)

Procedure:

Soak the green gram in water for 3-4 hours.
Grind the gram to form a smooth batter.
Add salt to taste. The batter dosent need to ferment like most of dosas.

Place the flat pan/tawa on the stove. Once heated take a ladle of batter and spread it nicely to form a circle. drizzle little oil on the edges.
flip the dosa , to cook it on both sides.

Pesara Dosa/Pesarattu/Green gram dosa can be had with chutney/upma

Its Andhra famous dish pesarattu with upma

Another varient is onion pesarattu

finely cut onions. Once the dosa is spread on the pan sprinkle these onions on the dosa.
Be careful while flipping the dosa.