Tasty tiffins , Tastier snacks!

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kambu(Bajra) Flour Dosai - Yet another “no-oil” dosai, please !

    This is very simple to make & goes with any chutney or sambar.

    Bajra flour is readily available & can be used.

    Bajra flour - 2 cups

    Urad dhal - ½ cup

    Salt

    Soak urad dhal in water & keep in the fridge for 1 hr.

    In the meanwhile, add salt & water to the flour & malke a dough softer than for chappathis.

    Take out the urad & grind as fine as possible.

    Finally add the flour & give one run.

    Ferment for not more than 8 hrs – it will become very sour fast.

    On the dosa tava smear a little oil & make thin dosas.

    Oil need not be dizzled around & a little smeared on the tava after 2,3 dosas is sufficient.
    kambu dosai.JPG
    By the same method, jowar flour dosai, atta dosai can also be made.
     
    Last edited: Jan 7, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Atta – Urad Dosai - Do we ever get tired of dosai varieties ?

    This is very simple to make & goes with any chutney or sambar.

    Atta flour - 2 cups

    Urad dhal - ½ cup

    Salt

    Soak urad dhal in water & keep in the fridge for 1 hr.

    In the meanwhile, add salt & water to the flour & malke a dough softer than for chappathis.

    Take out the urad & grind as fine as possible.

    Finally add the flour & give one run.

    Ferment for not more than 8 hrs – it will become very sour fast.

    On the dosa tava smear a little oil & make thin dosas.

    Oil need not be dizzled around & a littlr smeared on the tava after 2,3 dosas is sufficient.
    atta-urad dosai.JPG
     
    Last edited: Jan 7, 2010
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lapsi Dosai - no oil, please !

    Lapsi - 1 cup

    Boiled rice - ½ cup

    Salt

    Jeera - 2 tsp

    Hing - ½ tsp

    Oil - to smear on the tava

    Wash rice well, mix with lapsi & soak in just enough water.

    Soak for 2 hrs – make sure there is enough water to soak.

    Grind to a very fine paste, adding salt & hing.

    Dosas can be made immediately, after adding jeera.

    Smear the tava with a dash of oil & spread the dosa.

    Cover & cook.

    These are best made soft & eaten hot with any chutney.

    Here I have served it with Til Seed chutney.

    Til seed chutney:

    Til seeds - 2 tbsp, dry roasted till it splutters.

    Grind with 3-4 soaked red chillies, tamarind paste, little ( 1 tbsp minimum) coconut,salt & jaggery( optional).

    Tempering is not necessary.
    lapsi dosai.JPG
     
    Last edited: Feb 21, 2009
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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pepper Poha - We call it “ Milaku Aval” in tamil !

    Medium thick poha is best suited.

    Poha - 1 cup

    Pepper - 1 ½ tsp

    Jeera - 1 tsp

    Hing - ½ tsp

    Curry leaves - few

    Oil - 2 tbsp

    Ghee - 1 tsp

    Broken cashewnuts - few

    Salt

    Grind the poha for a few secs in the mixi till it is coarsely crumbled.

    Add about 1 cup of water ( more or less may be needed), salt & hing.

    Keep this soaked till it becomes soft.

    Coarsely powder the pepper and jeera.

    Heat oil, add pepper-jeera mixture & curry leaves.

    When they are done, add the poha & thoroughly mix.

    Remove in 2 mts.

    Fry cashewnuts in ghee & garnish.

    If the poha is very thin, sprinkle water little by little till it becomes just soft – do not allow it to become mushy.
    milakaval.JPG
     
    Last edited: Jan 7, 2010
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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Masoor dhal Dosai - An easy but delicious dosai.

    Masoor dhal - 1 cup

    Raw rice - ½ cup

    Methi seeds - 1 tsp

    Salt

    Jeera - 2 tsp

    Hing - ½ tsp

    Wash & soak dhal, rice & methi together for 2 hs.

    Grind fine, add sa;t & ferment fo 6-8 hrs.

    Add jeera & hing.

    Make thin dosais with minimum oil.

    Can be served with any chutney or sambar.
    masoordhal dosai.JPG
     
    Last edited: Jan 7, 2010
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Thavala vadai - super delicious snack !

    This is different from thavaladai, already posted.

    This is a very old time snack, popular around Madurai.

    Soak together after washing:

    Tur dhal, gram dhal, raw rice - each ½ cup

    Soak separately

    Urad dhal - ½ cup

    Soak separately

    Moong dhal (yellow) - ½ cup

    Red chillies - 6,7

    Green chillies - 5,6

    Ginger - 2 “

    Chopped cor & curry leaves

    Oil - to deep fry

    Soak red chillies with the first dhals & rice

    Grind urad, fine, separately.

    Drain moong dhal.

    Grind the first soaked dhals & rice with red chillies & salt coarsely.

    Chop green chillies, ginger, Chopped cor & curry leaves & add to the mixture of dhal-rice mixture, urad paste, drained whole moong dhal.

    The dough should be able to be dropped by a small round ladle – like idli dough.

    Drop in small ladle fulls, fry till goden brown, turning around well & remove.

    Serve with coconut chutney.
    thavala vadai.JPG
     
    Last edited: Jan 7, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kovil Dosai - Ideal for naivedyam because it uses Raw Rice.

    For SBS photos,please visit http://www.indusladies.com/forums/968348-post11.html

    My mother says, this recipe used to be made in many temples in olden days for naivedyam. Many would not prefer parboiled rice for naivedyam.

    Raw rice - ½ cup

    Urad dhal - ½ cup

    Salt

    Coaresely powdered pepper + Jeera - 2 tsp.

    Oil - to make dosas

    Wash & soak rice & dhal together.

    Grind very fine adding salt.

    Ferment well.

    Just before making dosas, add powdered pepper-jeera.

    Mix well & make dosas with very minimum oil.

    I prefer to make mini dosas, because that was how the naivedyam dosas looked like, when I ate them !

    Serve with any chutney or sambar.
    kovil dosai.jpg
     
    Last edited: Dec 5, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Banana Bakoda: - an enjoyable tea-time snack from my Amma’s treasure trove.

    Raw Bananas - 2 ( mature) – boil, peel & grate

    Onion - 1, chop fine (optional)

    Rice flour - 1 tbsp

    Besan - 1 tbsp

    Sodabicarb - a pinch

    Finely chopped green chillies - 2 tsp

    Finely chopped ginger - 2 tsp

    Chopped curry leaves & coriander

    Hot oil - 2-3 tbsp

    Salt

    First knead with your palms, green chillies, ginger, greens, onions, soda & hot oil very well to form like a paste.

    Add all other ingredients together to a dough.

    You should be able to knead it to a dough, without adding water, to get crisp bakodas.

    Heat oil, pinch small portions & drop.

    Deep fry till done.

    Serve with coconut chutney.
    banana bakoda.JPG
     
    Last edited: Jan 7, 2010
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Alu Puri - Makes a sumptuous dinner with pickle & raitha !

    Potatoes - 250 gms, boiled & finely mashed

    Wheat flour - 250 gms

    Finely chopped coriander leaves - 3-4 tbsp

    Jeera - 1 tsp

    Ajwain ( omum ) - ½ tsp

    Red chilli powder - 1 tsp

    Freshly ground black pepper powder - ½ tsp

    Ginger - ½ “, minced fine

    Green chillies - 2, minced fine

    Salt, butter

    Oil - to deep fry

    Mix all ingredients except butter & oil.

    Mix with enough water & finally butter to form into a soft, pliable dough.

    Roll out into 3 “ rounds.

    Do not roll very thin.

    Heat oil & deep fry the puris till golden brown.

    Serve hot with mango or anyother pickle, chutney & a raitha, if necessary.
    alu puri.JPG
     
    Last edited: Jan 7, 2010
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Re: Jiffy cooking & Planning of Menus for all occasions at home.

    Sprouts Oothappam - Protein packed Breakfast

    Moong sprouts - 1 cup (or you can use mixed sprouts also)

    Rice flour - 4 tbsp

    Green chillies - 4, 5 (or to taste)

    Salt

    Processed Cheese (grated) - ½ cup or more, as necessary

    Oil - to make pancakes

    Grind in a mixi, the sprouts, green chillies & salt, fine.

    Add rice flour, blend well & keep for 15 mts.

    On a tava, soread a thin pancake & drizzle littleoil around it.

    Spread grated chese on one half & cook the pancake covered on a low flame.

    When the underside is browned, fold it and serve immediately with any chutney, pickle or ketchup.

    Note:

    Chopped onions, green chillies, coriander leaves can be added to cheese.

    Potato or any dry vegetable filling can be used.

    The filling is your choice.

    Alternatively, you can make small oothappams 3” in diameter & top with carrots, onions cheese etc.
    sprout oothappam.JPG

    Sprout Pancake1.JPG
     
    Last edited: Jan 7, 2010
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