DOSA

DOSA RECIPE

Dosa a thin and crispy crepe made from rice and urad dal (black lentils), served with Coconut Chutney and Vegetable Sambar is a match made in heaven!
   
        This popular breakfast item is not only healthy but also easy to prepare. There are many varieties of  Dosa, e.g. Mysore Masala Dosa, Set Dosa, Ragi Dosa,
 Wheat Flour Dosa, Paper Dosa, etc. This simple Dosa Recipe explains how to make Plain Dosa from scratch with step by step






For thin and crispy Dosa, well prepared Dosa Batter is key to its taste and texture and its preparation is very easy – first soaked rice and urad dal (black lentils) are ground individually into smooth batter and then its mixture is allowed to ferment overnight. Dosa batter prepared in this recipe can be used for the making most of the Dosas mentioned above as well other South Indian staple food items like Paniyaram, Uttapam etc.

More South Indian Recipes like
Idli Recipe
Ragi Dosa
Rava Idli
Tomato Chutney

1. Preparation Time:  14 hours
2. Cooking Time:  25 minutes
3. Serves: 4 servining
4. Cooking Measurements Dosa Recipe

INGREDIANTS

1. 3/4 cup Parboiled Rice (idli-dosa rice)
2. 3/4 cup Regular Rice
3. 1/2 cup Whole Urad Dal (without skin) or Split Urad Dal (black lentils)
4. 1/4 teaspoon Fenugreek Seeds (methi dana)
5. 1/2 tablespoon Chana Dal (gram lentils), optional
6. Water, as needed
7. Salt to taste
8. Oil, for shallow frying

DIRECTIONS:

step-1
Take all the ingredients to prepare the dosa batter. Rice, urad dal and fenugreek seeds are the main ingredients. Chana dal is used for getting a golden color for Dosa.

step-2
Rinse both types of rice (regular rice and parboiled rice) together in water for 3-4 times and soak them in 2 cups of water for 4-5 hours – (Place both types of rice in a medium-size bowl and fill it with water till 3/4th height. Rinse the rice by rubbing them between your fingertips; the water will turn cloudy. Drain the water and repeat the process 3-4 times).


step-3
Rinse urad dal and chana dal together in water, add fenugreek seeds and soak in 1 cup water for 4-5 hours.

step-4
Drain water from urad dal in a small bowl and reserve it (it will be used in the next step while grinding the dal). Add drained urad dal, chana dal and fenugreek seeds mixture in the medium jar of a mixer grinder or blender.

step-5
Add water as needed and grind until smooth and fluffy batter (use water reserved in previous step, approx. 1½ cups water will required to grind 1/2 cup dry urad dal).


step-6
The batter should be fluffy and not very thick. Transfer it to a large container.

step-7
Drain water from rice and add them to the same mixer grinder jar. Depending on the size of the jar, you can ground the rice in multiple batches.

step-8
Add water as needed and grind until smooth texture. Don’t add too much water in a single go; add 1-2 tablespoons water at a time (approx. 1/2 cup water will required). Rice requires less water compared to urad dal while grinding. Rice batter will be little grainy and will not be as smooth as urad dal batter. Transfer it to the same container

 step-9
Add salt and mix both batters well using spoon. The final batter should not be too thick or too watery. Cover it with plate and leave it at room temperature for 8-10 hours or overnight for fermentation. During cold weather, keep the batter in warm place (or inside the oven with oven light on) for fermentation.


step-10
During fermentation, the batter volume would increase and the tiny bubbles would appear on the surface when you stir it with a spoon. Stir the batter with a spoon. If it looks too thick, add few tablespoons water and mix well until it has attained pouring consistency (little watery than idli batter).

step-11
Heat non-stick tava or iron tava (skillet or griddle) over medium flame. Sprinkle few drops of water on the surface. If water drops sizzle and evaporate within few seconds, tava is hot enough to cook. Apply 1/2-teaspoon oil on the griddle and spread it evenly with a spatula or a clean wet cloth. Take a ladle full of batter, pour it over the surface of tawa, swirl it as thin as possible in a spiral motion by rotating ladle and make it into round shape of approx. 7-8 inch diameter circle.

step-12
Apply 1-teaspoon oil (or ghee / butter for crispy dosa) around the edges of dosa (or spread oil/ghee/butter evenly with brush for crispy dosa).

step-13
Cook until the bottom surface turns light brown and the edges start to come upward, it will take around 2-minutes.

step-14
Flip it and cook for a minute. If you are making thin dosa (as shown in the photo), you do not need to cook the other side. Transfer it to a plate. Wipe tava with clean wet cloth before making next dosa (this is to prevent dosa from sticking to Pan) and repeat the process from step-11 to step-13 for remaining batter. Hot and crispy plain dosa is ready.

   

COCONUT CHUTNEY

COCONUT CHUTNEY RECIPE

           Coconut chutney recipe For idli, dosa and vada. One of the essential side dishes that is served with South Indian tiffin breakfast like rava idli, dosa and medu vada is coconut chutney. In this post, I am sharing an easy and a basic recipe of coconut chutney that I am making for decades now and still do. There are many ways a coconut chutney can be made by using a mix of different herbs and spices, but coconut is always the essential ingredient.

This recipe is a Tamil Nadu style coconut chutney, where apart from coconut, roasted chana dal is also added. So when you do not have roasted chana dal, just skip it and make the coconut chutney with the other ingredients – and yes the coconut chutney will still taste delicious. Roasted chana dal is directly edible and different from raw chana dal (husked and split bengal gram).
The recipe is very easy and you can use either fresh or frozen coconut – whatever you have. The versatility of this coconut chutney recipe is that apart from serving with the regulars breakfast food like idli, dosa and vada – you can even serve it with upma, mysore bonda, onion pakoda, semiya upma, Pongal and many more South Indian snacks. It can also be served with rice but not this recipe. I make a different variety of coconut chutneys.

INGREDIANTS

1. ½ teaspoon urad dal (split & husked black gram)
2. ½ teaspoon cumin seeds - optional
3. ½ musturd seeds
4. 1 sprig of curry leaves or 9 to 10 curry leaves
5. 1 pinch of asafoetida (hing) optional
6. 1  red chili or green chili
7. ½ tablespoon oil - sesame or peanut or coconut or sunflower oil 

INSTRUCTIONS

grinding coconut chutney

1.Take ½ cup tightly packed freshly grated coconut in a chutney grinder jar or a small grinder jar.

2.Then add 1 green chili (chopped)
3.Next add 2 tablespoons roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.
4.Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
5.Remove the chutney in a heatproof bowl like a steel bowl .

tempering for coconut chutney

1.Heat oil in a small pan. Add the mustard seeds.
2.When the mustard seeds begin to splutter, add the urad dal. Fry till the urad dal starts to become golden and aromatic.
3.Then add the curry leaves, red chili and asafoetida optional.
4.Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color.
5.Switch off the flame and immediately pour the tempering on the chutney in the bowl.
6.Mix the tempering mixture very well.
7.Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice

ALOO SABZI FOR DOSA AND CHAPPATI

POTATO SABZI

    potato sabzi recipe for masala dosa | aloo bhaji for masala dosa with step by step recipe. masala dosa is incomplete without aloo sabzi. aloo bhaji is prepared in different variety, today i am sharing the most easiest, quickest and tastiest potato sabzi prepared for masala dosa in south india.

     we all love masala dosa,normal dosa, maysore masal dosa. we prepare mysore masala dosa at home with spicy red chutney spread over the dosa. aloo bhaji goes well with poori, chapathi, rice or with any dosa.

      potato sabzi recipe for masala dosa | aloo bhaji for masala dosa 2
the only tip to have a perfect bhaji is by preparing with properly boiled potatoes. also be generous with the tempering. i do prepare sandwich with leftover aloo bhaji and it taste great for morning breakfast. meanwhile, check out my other recipes etc.potato sabzi for masala dosa | aloo bhaji for masala dosa

aloo bhaji for masala dosa recipe
potato curry recipe
potato curry for masala dosa | aloo baji for masala dosa

 PREP TIME:10 MINUTES
 COOK TIME:20 MINUTES
 TOTAL TIME:30 MINUTES
 SERVINGS:4

INGREDIENTS

1. 4 potatoes, boiled
2. 1 onion, thinly sliced
3. 1 green chilli, finely chopped
4. 1 inch ginger, finely chopped
5. 1 tsp mustard seeds / rai
6. 1 tsp urad dal
7. ½ tsp turmeric powder
8. 1 stem curry leaves
9. 2 tsp lemon juice or 2 inch tamarind
10. 1 stem coriander leaves, finely chopped
11. 2 tsp oil
12. salt to taste

INSTRUCTIONS

1.boil the potatoes well and peel off the skin.

2.finely chop green chillies, ginger, coriander leaves. also thinly slice onion and keep ready.

3.in a pan heat a tablespoon of oil and add mustard seeds, urad dal, red chilli l. wait till mustard seeds splutter.

4.then add curry leaves . fry for a minute.

5.now add tamarid add thinly sliced onion and fry till then turn translucent

6.add in finely chopped chilli and ginger. fry till the raw smell of ginger goes away.

7.now add boiled potatoes and turmeric.

8.mash the potatoes well and add in 3 tbsp of water to have a smooth gravy paste. cook 3 mins

9.squeeze some lemon juice  optional and add chopped coriander leaves. give a good mix.
serve aloo bhaji hot with masala dosa's, rice or
chapathis.

 Notes:

aloo bhaji taste great when prepared fresh.
you can use leftover all bhaji as a stuffing for sandwich. you can also prepare aloo bonda with this.

RAVA KESARI

RAVA KESARI

Rava kesari recipe with step by step i hope you wIll like it. Rava kesari is a popular and delicious south indian sweet made from rava. In hindi ‘rava’ is also known as ‘sooji’ and in english as semolina. Rava kesari is made during festivals as well as on  auspicious occasions. Rava kesari is also made for breakfast rava kesari and rava upma are the best combinations and in karnataka its called as chaw chaw bhath.

WHAT IS RAVA KESARI

The term “rava kesari” means semolina pudding which is flavored with saffron and orangish in color. Since the dish is made with rava or sooji and has an orange color, hence the name rava kesari. the word kesari means orange color tones and in some instances also means saffron – which is called as kesar. The main ingredients in a rava kesari are ghee, rava, sugar, water milk and saffron or orange food color.

Rava kesari’s north indian counterpart is Sooji ka halwa Which is also equally popular and tastes good. In karnataka & maharashtra and gujarat this same dish is called as sheera. However, there are some variations in the preparations of sooji halwa, sheera and rava kesari.

In karnataka rava kesari is known as kesari bhath. for breakfast, both khara bath (uppittu or upma) and Kesari bath are served together and this combination is called as chow chow bath.

The difference between rava kesari and sooji halwa or sheera is the color. Also more amounts of ghee and sugar are used in a rava kesari as compared to sooji halwa or sheera. But the main difference is the color.

Rava kesari has an orange color. Generally synthetic orange food color is added while making rava kesari. Addition of ghee and sugar can always be minimized when making rava kesari at home. In this rava kesari recipe, I have added slightly less quantities of both ghee and sugar

I have used a natural orange color extract to give the orangish color tones. Addition of only saffron will give yellow tones and not orange. Apart from that saffron gives a nice flavor and aroma to rava kesari. if you want orange tones, then add orange food color. Better to use a natural orange color or natural yellow color extract.

TIPS TO MAKE THE BEST AND PERFECT RAVA KESARI

Remember to Roast the rava very well. This step is important because if rava is not roasted well then you will not get perfect texture in the kesari. There will also be a slight raw taste in the rava kesari.

        Use fine rava also known as bombay rava for making kesari.Stir frequently while roasting rava for even cooking. the rava should release ghee once its roasted well.

           When adding the sugar solution to the hot rava+ghee mixture, make sure that the sugar solution is bubbling hot.Add the sugar solution slowly and carefully as the rava mixture splutters.You can also use milk instead of water. This makes the rava kesari more rich. Use same amount of milk as the quantity of water mentioned in the recipe.

HOW TO MAKE RAVA KESARI RECIPE

For ease of understanding here is the simple steps.

Step 1 – frying dry fruits
Step 2 – roasting rava
Step 3 – making sugar syrup
Step 4 – making rava kesari

Lets start with step 1 – frying dry fruits

1.in a heavy kadai or a thick bottomed pan take 6 tablespoons ghee.

2. Heat ghee on a medium-low flame till it melts completely.

.3.Add 3 tablespoons cashews and badam or according to ur quantity

4.Begin to fry cashews badam stirring them often.

5.Fry cashews and badam till golden. Remove with a slotted spoon and keep aside.

6.Next add 1 tablespoon raisins in the hot ghee.

7.Stirring non-stop fry the raisins.

8.The raisins will become plump and swell.

9.As soon as the raisins become plump, remove them and keep aside along with the fried cashews.

ROASTING RAVA FOR KESARI RECIPE

10. Now reduce flame to a low and add 1 cup fine rava (160 grams) to the ghee.

11.Mix well. Begin to roast rava on a low to medium-low flame. Stir often.

12.Stir frequently while roasting rava for even cooking

13.The color of the rava should not become brown.

14.Roasting rava takes approx 9 to 11 minutes on a low to medium-low flame.

15 Timing will vary with the type and make of the kadai or pan and the flame intensity.

16.roast till you can see the ghee getting separated and the color of rava will also change. A nice aroma will also emanate from the roasted rava.

17.When you begin to roast rava, at that time take ¾ cup sugar (190 to 200 grams) in a pan The sugar syrup needs to be cooked simultaneously while roasting rava.

18.Add 2 to 3 pinch saffron

19.Add 2.5 cups water. you can also add a natural yellow or orange color extract. I added 2 drops of  natural orange color extract.

20.Keep the pan on stove top and on a medium to medium-high flame begin to heat the sugar     solution.

21.When you keep the pan on the stove-top for heating, at that time stir with a spoon so that all the sugar is dissolved.

22. Bring this sugar solution to a rolling boil. In case the sugar solution has come to a boil, but rava has not yet roasted, the reduce the flame to a low and simmer the sugar solution for a couple of minutes – so that it stays hot. However do not simmer for a long time as then the sugar consistency will change and the syrup can become sticky or have the sugar thread consistencies.By the time the sugar solution starts boiling, the rava will also get roasted well.

23. Lower the flame and now carefully pour the sugar-saffron solution in the ghee-rava mixture in a steady stream and slowly.

24. Take care while pouring as the mixture splutters. In this rava kesari recipe lumps are not formed as the quantity of water is more. In case if lumps do form then just break them with the spatula or spoon.

25. Stir and mix very well. Break lumps, if any while mixing.

26. Cook rava kesari mixture on a low to medium-low flame stirring often.

27. The rava or sooji will absorb the water and swell and the mixture will begin to thicken. It will be  soft and moist and the consistency will be like that of a pudding.

28.When the rava kesari mixture starts thickening, add the fried cashews and raisins reserving a few for garnish.

29. Also add ½ teaspoon cardamom powder.

30. Mix very well.

31. Stir till the mixture releases some ghee and the rava has absorbed all the water and cooked well. also you should not see any whitish or creamish tiny specks on the rava. If you see then this means that the rava is still not cooked well.

32. Then switch off the flame and cover the pan for 5 minutes just to allow the rava kesari to steam.

33. After five minutes, remove the lid. Stir rava kesari. if you want to make slices, then immediately pour the rava kesari  in a steel pan or tray. Spread evenly and when warm or cooled, cut into diamond shaped or square slices.

         Serve rava kesari hot or warm. garnish with a few of the reserved fried cashews and raisins while serving. You can also serve rava kesari as a side sweet dish.

MOLLI KA PARTHA

MOLLI KA PARTHA

Stuffed Mooli Paratha is yummy shallow fried Indian bread belonging to Punjabi cuisine. This easy recipe uses stuffing prepared with shredded mooli, mooli leaves and various other spices. It is a perfect, easy to carry dish for long journeys and picnic and it can be prepared for morning breakfast  

PREPARATION TIMING

Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 paratha
Calories: 110 kcal

INGREDIENTS

• 1.5 cups atta, also known as whole wheat flour
• 1 teaspoon oil
• water, as needed to knead the dough
• 1 large mooli/white radish, or use 2 medium mooli
• 2 tablespoons cilantro, chopped
• 1/4 teaspoon coriander powder
• 1/4 jeera / cumin seeds
• 1/4 mustered seeds
• 1 small onion chopped
• 2 green chillies 
• pinch turmeric powder 
• 8 garlic cloves
• salt, as needed
• oil, as needed, to cook the paratha

INSTRUCTIONS

• To a large bowl add atta and a teaspoon of oil. Start adding water, little by little until the dough comes together.
• Knead to form a smooth dough. Transfer dough to a container, apply some oil on top, cover and let it rest for 15 to 20 minutes.
• Peel the mooli and then grate it using a grater squeeze molli remove excess water . Transfer to a bowl 
• take kadai or vessel add oil , after oil get heat add musterd seeds add  chopped onion strive properly then add green chilli paste  ( green chiili  paste ingredients given below)
• add turmeric powder salt according to taste add molli squeezed then add coriender strive till it get dry switch off the gas  keep it aside for 10 mints 
• (green chiile paste ( add 2 green chilles + 1/4 cumin seeds + 8 garlic gloves) make rough paste

MAKING PARATHA

• Divide the prepared dough into 5-6 equal balls. Take one of the dough balls and roll it into a round circle of and then apply little oil all over. Meanwhile heat a tawa/skillet on medium-high heat.
• Put around 2 tablespoons of the prepared mooli stuffing in the center. Don’t overfill else it will be difficult to roll.
• Bring all the edges together and pinch to seal the edges. Flatten the dough ball using your hands.
• Now using your rolling pin, roll the dough into a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
• Transfer the rolled paratha onto the hot tawa. Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
• Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them. Repeat with the remaining dough balls.
• Serve mooli paratha by applying butter or with pickle or chutney of choice.