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. By the same method, jowar flour dosai, atta dosai can also be made.
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.
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.
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.
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.
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.
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.
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.
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.
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.