Showing posts with label Dosai. Show all posts
Showing posts with label Dosai. Show all posts
Thaval Adai
Ingredients
2 cups rice
¾ cup channa dal
¾ cup toovar dal
½ cup urad dal
6 red chillies
½ tsp jeera
½ tsp pepper
a small pinch hing
1 tsp salt
curry leaves
2 tsp oil
Preparation Method
Soak rice, channa dal, toovar dal, and urad dal in water for 1 hour.
Wet grind the above coarsely with red chillies and salt.
Heat oil and ghee in a pan, and put jeera, pepper, hing, and curry leaves, and mix it with the batter.
Spread a big spoon full of the above batter on a hot non-stick pan, and put
1 tsp of oil around it.
Keep it to cook on this side for a few minutes, and then turn over to the other side, and put 1 tsp of oil around it.
Wait till the adai turns brown.
Ready to serve hot.
Peseret
Ingredients
2 cups whole moong dal
4 tsp rice
3 onions, finely chopped
6 green chillies, finely chopped
2 red chillies
small piece ginger
½ tsp jeera
1 bunch cilantro, finely chopped
1½ tsp salt
Preparation Method
Rinse and soak whole moong dal and rice in water for 4 hours.
Grind the above with green chillies, red chillies, ginger, cumin seeds, salt and little onion.
Sauté the remaining onions in oil and keep them aside.
Make the peserat like dosas, and put a spoon full of onions on the dosa and fold the dosa before serving.
Ready to serve.
2 cups whole moong dal
4 tsp rice
3 onions, finely chopped
6 green chillies, finely chopped
2 red chillies
small piece ginger
½ tsp jeera
1 bunch cilantro, finely chopped
1½ tsp salt
Preparation Method
Rinse and soak whole moong dal and rice in water for 4 hours.
Grind the above with green chillies, red chillies, ginger, cumin seeds, salt and little onion.
Sauté the remaining onions in oil and keep them aside.
Make the peserat like dosas, and put a spoon full of onions on the dosa and fold the dosa before serving.
Ready to serve.
Kali Kanzi Dosai
Ingredients
2 cups rice
½ cup coconut grated
coconut oil
½ tsp salt
Preparation Method
Wet grind rice, coconut and salt finely.
Combine 4 tsp of the ground flour with ½ cup of water, and allow this to boil and mix it with the remaining dosa flour.
Make dosas with coconut oil.
2 cups rice
½ cup coconut grated
coconut oil
½ tsp salt
Preparation Method
Wet grind rice, coconut and salt finely.
Combine 4 tsp of the ground flour with ½ cup of water, and allow this to boil and mix it with the remaining dosa flour.
Make dosas with coconut oil.
Masala Dosai
A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices, originating in Mysore. The King of Mysore hosted a big festival, after the festival there was a lot of food left over , he ordered his cook to think of somethig to make, so nothing is wasted. The cook came up with the brilliant idea of stuffing a plain Dosa with potatoes and spices.Hence originated the Masala Dosa.
Recipe Rich masala dosa for 4 Adult(s)
Ingredients
For making Dosas:
Rice - 300 gm
Black gram(Uzhunnuparippu) - 100 gm
Bengal gram(Kadalaparippu) – 25 gm
Fenugreek seeds(Uluva) - 1/2 tsp
Butter or Ghee - 100 gm
Salt – As reqd
For making Masala:
Coconut(grated) - Half
Bengal gram(kadalaparippu) - ½ tsp
Black gram(Uzhunnuparippu) - ½ tsp
Peas -100 gm
Carrot – 1 no
Onions(cut into thin and long slice) – 2 nos
Potatoes(boiled) – ½ kg
Tomatoes(finely chopped) – 2 nos
Cashew nut - 8-10 nos
Raisins(Onakka munthiri) – 8-10 nos
Salt – As reqd
Turmeric powder - ½ tsp
Red chilly(Kollamulaku) – 2 nos
Red chilly powder - ½ tsp
Sambar masala powder - ½ tsp
Mustard seeds - 1 tsp
Oil - 2 tbsp
Water - 1 glass
Coriander leaves (chopped) - A few
Curry leaves - 4-5
Preparation Method
For making plain Dosas:
1)Soak rice, Bengal gram, Black gram and fenugreek seeds together and keep it overnight. For fermentation, keep it for 12 hours in summers and 24 hours in winters.
2)Grind them together in a grinder.
3)At the time of making Dosas, add salt. The batter should be of liquid consistency.
For making masala:
1)Heat oil in a vessel.
2)Add mustard seeds, dry red chillies & curry leaves.
3)Next, add Bengal gram and Black gram. Fry them for half a minute.
4)Add the sliced onions and fry for 2 minutes.
5)Add a glass full of water followed by peas and carrot.
6)When done, add the mashed potatoes, grated coconut, cashewnuts and raisins and mix well.
7)Add sliced tomatoes followed by salt, turmeric powder, red chilly powder and sambar powder.
8)Finally, add chopped coriander leaves.
For making masala dosas:
1)Heat ‘tava’ or ‘dosa kallu’ and spread a big spoonful of batter over it. Make the dosas thin and crisp by using ghee or butter. Roast it from one side.:If there is any problem to spread dosas, then add 1 tbsp of Semolina(Rava) in the paste.
2)Spread the masala in the middle and fold it in the desired shape
:- Serve with Sambar and Chutney.:- Makes 15-20 dosas.
Recipe Rich masala dosa for 4 Adult(s)
Ingredients
For making Dosas:
Rice - 300 gm
Black gram(Uzhunnuparippu) - 100 gm
Bengal gram(Kadalaparippu) – 25 gm
Fenugreek seeds(Uluva) - 1/2 tsp
Butter or Ghee - 100 gm
Salt – As reqd
For making Masala:
Coconut(grated) - Half
Bengal gram(kadalaparippu) - ½ tsp
Black gram(Uzhunnuparippu) - ½ tsp
Peas -100 gm
Carrot – 1 no
Onions(cut into thin and long slice) – 2 nos
Potatoes(boiled) – ½ kg
Tomatoes(finely chopped) – 2 nos
Cashew nut - 8-10 nos
Raisins(Onakka munthiri) – 8-10 nos
Salt – As reqd
Turmeric powder - ½ tsp
Red chilly(Kollamulaku) – 2 nos
Red chilly powder - ½ tsp
Sambar masala powder - ½ tsp
Mustard seeds - 1 tsp
Oil - 2 tbsp
Water - 1 glass
Coriander leaves (chopped) - A few
Curry leaves - 4-5
Preparation Method
For making plain Dosas:
1)Soak rice, Bengal gram, Black gram and fenugreek seeds together and keep it overnight. For fermentation, keep it for 12 hours in summers and 24 hours in winters.
2)Grind them together in a grinder.
3)At the time of making Dosas, add salt. The batter should be of liquid consistency.
For making masala:
1)Heat oil in a vessel.
2)Add mustard seeds, dry red chillies & curry leaves.
3)Next, add Bengal gram and Black gram. Fry them for half a minute.
4)Add the sliced onions and fry for 2 minutes.
5)Add a glass full of water followed by peas and carrot.
6)When done, add the mashed potatoes, grated coconut, cashewnuts and raisins and mix well.
7)Add sliced tomatoes followed by salt, turmeric powder, red chilly powder and sambar powder.
8)Finally, add chopped coriander leaves.
For making masala dosas:
1)Heat ‘tava’ or ‘dosa kallu’ and spread a big spoonful of batter over it. Make the dosas thin and crisp by using ghee or butter. Roast it from one side.:If there is any problem to spread dosas, then add 1 tbsp of Semolina(Rava) in the paste.
2)Spread the masala in the middle and fold it in the desired shape
:- Serve with Sambar and Chutney.:- Makes 15-20 dosas.
Egg Dosai
Smear oil over the hot griddle. Spread a ladle full of batter into thin round, pour the egg over the dosa batter, sprinkle salt and pepper powder. Add little oil around, close and cook, once the dosa gets cooked, turn around cook on the other side also. Egg dosa is ready to be served with sambar and chutney.
Dosa with egg for 4 Adult(s)
Ingredients
For dosa:
Parboiled rice - 1 cup(can be replaced with 1/4 boiled rice and 3/4 white rice)
Whole Black gram(Uzhunnu) - 1/2 cup
Fenugreek seeds(Uluva) - 2 tsp
Water - 3 - 4 cups
Salt - As reqd
Egg - 3 nos
Onion(finely chopped) - 1 cup
Coriander leaves - 1/4 cup
Green chillies - 5 nos(finely chopped)
Oil to make dosas
Preparation Method
For Dosa Batter:-
1)Soak rice, whole black gram and fenugreek for 6 hours.
2)Grind it and make a smooth batter.
3)Add salt and keep it for overnight to ferment.
Method 1:
1)Beat the eggs and mix well with the fermented dosa batter.
2)Mix together onions, green chillies, salt and coriander powder in another bowl.
3)Heat a non-stick pan and pour a spoon full of the batter.
4)Spread it thin.
5)Spread little onion mix over the dosa and sprinkle 1/4 tsp of oilon it.
6)Gently press the onion mix so that it will stick to the dosa batter.
7)Turn it after sometime.
Method 2:
1)Beat the eggs with onions, green chillies, salt and coriander leaves. Keep it aside.
2)Heat the pan and and pour a spoon full of dosa batter.
3)Spread it thin.
4)Pour 3 - 4 tbsp of the egg mix on the dosa and spread it in the dosa`s shape.
5)Pour a few drops of oil around the dosa.
6)Turn it when the other side gets cooked.
:- Serve with coconut chutney.
Ingredients
For dosa:
Parboiled rice - 1 cup(can be replaced with 1/4 boiled rice and 3/4 white rice)
Whole Black gram(Uzhunnu) - 1/2 cup
Fenugreek seeds(Uluva) - 2 tsp
Water - 3 - 4 cups
Salt - As reqd
Egg - 3 nos
Onion(finely chopped) - 1 cup
Coriander leaves - 1/4 cup
Green chillies - 5 nos(finely chopped)
Oil to make dosas
Preparation Method
For Dosa Batter:-
1)Soak rice, whole black gram and fenugreek for 6 hours.
2)Grind it and make a smooth batter.
3)Add salt and keep it for overnight to ferment.
Method 1:
1)Beat the eggs and mix well with the fermented dosa batter.
2)Mix together onions, green chillies, salt and coriander powder in another bowl.
3)Heat a non-stick pan and pour a spoon full of the batter.
4)Spread it thin.
5)Spread little onion mix over the dosa and sprinkle 1/4 tsp of oilon it.
6)Gently press the onion mix so that it will stick to the dosa batter.
7)Turn it after sometime.
Method 2:
1)Beat the eggs with onions, green chillies, salt and coriander leaves. Keep it aside.
2)Heat the pan and and pour a spoon full of dosa batter.
3)Spread it thin.
4)Pour 3 - 4 tbsp of the egg mix on the dosa and spread it in the dosa`s shape.
5)Pour a few drops of oil around the dosa.
6)Turn it when the other side gets cooked.
:- Serve with coconut chutney.
Ghee Dosai
Regular dosa batter is made from lentils and rice blended with water and left to ferment overnight. (A modified form of the same batter can be used to make idlis. Characteristically, the rice in idli batter is coarsely ground and in dosa batter, the rice is very finely ground.
Furthermore, the rice to lentil ratio varies in both.) The rice can be raw and/or parboiled. The lentils and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.
The batter is then ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. The dosa may then be folded in half and served, or it may be flipped to cook on the other side and then served.
To serve for 3 Adult(s)
Ingredients
For Dosa:
Black gram(Uzhunnuparippu) - 1 cup
Allpurpose flour(Maida) - 2 cups
Salt - 1 tbsp
Ghee - As reqd
For Chutney:
Coconut - 1 cup
Green Chillies - 3 or 4 nos
Ginger - A small piece
Salt - 1/2 tsp
Mustard seeds - 3 pinches
Curry leaves - 7 nos
Oil - 1 tsp
Preparation Method
1)Soak black gram in water for 5 hours.
2)Add enough water and grind it nicely so as to become a smooth paste.
3)Add salt and leave it for about 7 to 8 hrs for fermentation.
4)When fermented, add maida with enough water.
5)Beat it nicely so as not to form clots and keep aside for 1/2 an hour. The batter should be thick enough to pour it on the dosa tawa.
6)Heat the dosa tawa and pour one ladle of batter and turn the ladle over the batter in three or four rounds so as to get thin crispy dosa.
7)Spread ghee on sides of dosa.
8)Roast dosa on both sides till slight brown on low flame.
9)Remove onto a serving plate.
For making chutney:
1)Grind together coconut, green chillies, ginger and salt to a smooth paste adding enough water.
2)Transfer them into a bowl and add salt.
3)Heat oil in a small pan.
4)Add mustard seeds and when it splutters, add curry leaves.
5)Pour this into the bowl and mix well.
Furthermore, the rice to lentil ratio varies in both.) The rice can be raw and/or parboiled. The lentils and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.
The batter is then ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. The dosa may then be folded in half and served, or it may be flipped to cook on the other side and then served.
To serve for 3 Adult(s)
Ingredients
For Dosa:
Black gram(Uzhunnuparippu) - 1 cup
Allpurpose flour(Maida) - 2 cups
Salt - 1 tbsp
Ghee - As reqd
For Chutney:
Coconut - 1 cup
Green Chillies - 3 or 4 nos
Ginger - A small piece
Salt - 1/2 tsp
Mustard seeds - 3 pinches
Curry leaves - 7 nos
Oil - 1 tsp
Preparation Method
1)Soak black gram in water for 5 hours.
2)Add enough water and grind it nicely so as to become a smooth paste.
3)Add salt and leave it for about 7 to 8 hrs for fermentation.
4)When fermented, add maida with enough water.
5)Beat it nicely so as not to form clots and keep aside for 1/2 an hour. The batter should be thick enough to pour it on the dosa tawa.
6)Heat the dosa tawa and pour one ladle of batter and turn the ladle over the batter in three or four rounds so as to get thin crispy dosa.
7)Spread ghee on sides of dosa.
8)Roast dosa on both sides till slight brown on low flame.
9)Remove onto a serving plate.
For making chutney:
1)Grind together coconut, green chillies, ginger and salt to a smooth paste adding enough water.
2)Transfer them into a bowl and add salt.
3)Heat oil in a small pan.
4)Add mustard seeds and when it splutters, add curry leaves.
5)Pour this into the bowl and mix well.
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