Quinoa dosa

Quinoa is one of the world’s most popular health foods.
Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.
It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Quinoa dosa with lentils is a healthy dosa. These dosas are easy to make immediately after grinding the batter without fermenting.

Missing photo :P ....

Preparation time : 5 hours + 10 mins

Serves : 8

Ingredients :

Quinoa uncooked : 1 1/2 cup
Urad dal : 1/2 cup

Moong dal : 1/2 cup 

Toor dal : 1/2 cup 

Chana dal : 1/4 cup

Masoor dal : 1/4 cup
Green chilis : 6

Cumin seeds : 1 tsp

Salt : 1 Tbsp

Turmeric powder : 1/8 tsp

Method :

Rinse quinoa several times with water until the water runs clear to take off the natural bitter coating called saponin from quinoa. If you are not rinsing the quinoa thoroughly then the dosa will taste bitter.
Wash all dals together. 

Soak quinoa and dals together in water for 5 - 6 hours.

After 5 hours, drain the water from soaked quinoa and lentils. In a blender or grinder add the quinoa and lentils together with green chili and cumin seeds. Add water little by little and grind it to a smooth batter. Add salt and turmeric powder , mix well.
(If you want nice and crispy dosa, you can add half a cup of rice flour to the batter.)

Heat skillet and pour a laddle full of batter and spread it in a circular motion. Drizzle oil on sides of a dosa cover and cook until the bottom side of a dosa becomes crispy. Transfer it to a plate and serve. Repeat the same with a rest of the batter.
Enjoy your dish :)

Cauliflower carrot cheese dosa

Preparation time : 10mins + 1 day
Makes : 20 dosa's approx.

Ingredients :

Urad dal : 1/2  cup
Raw Rice : 1 1/2 cups
(Urad dal : rice --> 1 : 3)
Methi seeds or Fenugreek seeds : 1 tsp
Chana dal : 2 or 3 tbsp
Salt to taste

Egg : 1 or 2 (optional)
Cauliflower : 1/2 cup grated
Carrot : 1/2 cup grated
Coconut : 1/2 cup grated
Cheese : 1/2 cup grated
Coriander leaves : 1/2 cup finely chopped
Chat masala : 1 Tbsp
Butter : 2 Tbsp

Method :

Soak all the ingredients except salt in plenty of water over night or for minimum of 6 hours.

Methi seeds will give flavour for your dosa where as chana dal will give a nice colour to your dosa.

Strain and save that water for further use.

Add soaked ingredients to grinder.
Grind them into a very fine paste by adding little by little of  that saved water.
If you are using wet grinder you can do the entire grinding in 20 mins but if you are using mixi then do grinding it for 5 mins and leave it for 15 mins and again grind it for 5 min and so on ............ do it like that for 4 to 5 times.
If you do like this your mixi will not become hot and will not go wrong.
Take entire dosa batter to a bowl with your hand, cover it with lid and keep it in warm place.
[If you use your hand to take it into bowl then it will ferment nicely, i don't know what is the reason may be some chemicals from hand will go in  ;) ]
Leave batter to ferment over night or for a minimum of 12 hours.

(If climate is cold then don't leave batter outside, keep it in a dark , warm place like shelves or oven(off mode only) then it ferments good )

So if you want dosa next day morning, then soak today morning , grind in the evening and ferment in night.

After fermentation the batter will looks to be double in quantity , mix it once with spatula and add salt.

Take a pan heat it , put a ladle full of batter at centre and make dosa by rotating the ladle from middle to end of the pan in a circular motion.

After that Spread beaten egg, grated cauliflower, grated carrot, grated cheese,grated coconut finely chopped coriander leaves, and chat masala on top of Dosa evenly.
Apply butter around dosa.
All these toppings are optional , you can add all or omit some of them and make dosa.
Cover it with a lid, reduce the flame to low and cook for one to two minutes.
When you see bottom turn to nice golden brown color, take it off the flame.
You can just roll dosa and cut into pieces and serve it as dosa rolls.
Enjoy your dish as it ease or with any other side chutney :)
Thank you , do post your comments !!!

Spinach wheat dosa

Lots of spinach at home.. thinking of what to make then came across with this recipe and then on ... in love with these super delicious dosa's . Main thing is, these dosa's are instant :)

Preparation time : 15 mins
Makes : 8 or Serves : 3

Ingredients :

Wheat flour : 2 cups
Spinach : 4 bunches
butter : 1 tbsp
Rice flour : ¼ cup
Ginger (1 inch piece) : 4
Green chilly  : 3
Salt :  taste
Water : as required
Onion : 1

Method :

Heat a pan add butter and ginger, green chilli, cumin seeds, spinach leaves, salt, cook for 2 to 3 minutes or till it is soft.
Let it cool down make it into a paste.
(Or you can even blanch spinach and then grind it with other raw ingredients )
In a mixing bowl add wheat flour, rice flour and prepared spinach paste, required water and mix it like a dosa batter consistency.
Heat a tawa in medium flame sprinkle water wipe it off and then pour ladle full of batter and spread evenly.
Pour some oil on the top and edges cook it for both sides.
Now add chopped onions on top.

Cover and cook on one side only.

Take it of the flame.

Enjoy your dish with curd or with any chutney also :)

Thank you, do post your comments !!!

Besan egg dosa

This dosa is so easy to prepare and tastes so great. You can make dosa rolls and use them in lunch boxes or get together snack or as a picnic food.

I recorded this while making it , " This is my first video recipe ".

Preparation time : 5 mins

Makes :

Ingredients :

Besan / chickpea flour : 1 cup
Eggs : 2
Green chilli : 3
Ginger garlic paste : ½ tsp
Coriander chopped : ½ bunch
Turmeric : pinch
Salt : to taste
Oil : 1 tbsp

Method:

Take two eggs and just beat them with fork and keep it aside.
Take a bowl and add besan flour, green chilli paste, ginger garlic paste, chopped coriander, turmeric, salt mix it well and pour the egg mixture mix it again.
And add required amount of water to make it into a dosa batter consistency.
Heat the tawa in medium flame and Pour the ladle full of batter in centre of the pan and spread it nicely.
Cook it on both sides by adding little oil.
Take it out, roll it and cut it .

Enjoy your dish with chutney or tomato sauce.
Thank you, do post your comments !!!

Atukulla attu (or) Sponge dosa

This dosa is so soft and that's why its called as sponge dosa and this is my brothers favourite dish. Try this and enjoy the taste....
My father doesn't like too much sourness , so my mom makes them as in method one for him coz after adding curd it will become sour..... but as of me , i like sourness so i make it as in method 2 :)
Both of them tastes good.

Preparation time : 15 mins + 18 hours + 10 hours (or) 15 mins + 6 hours + 6 hours


Ingredients :

Makes : 15                                                Serves : 2 to 3

Method 1 :                                                Method 2 :
Atukulu (or) Rice flakes : 1cup                Atukulu (or) Rice flakes : 1/2 cup
Rice : 3 cups                                             Rice : 1/2 cup
Curd : 1 cup                                              Curd : 3 cups (or curd 2 &water 1 cup)
Salt : to taste                                             Salt : to taste
Baking soda : 1 tsp                                   Baking soda : 1/2 tsp

Method :

Method 1 :

Soak rice for 18 hours.Soak rice flakes for 6 hours.
Grind them separately with very little water and make thick batter.
Mix both of them.
Mix with curd very well.
Now add soda and little salt(Not whole salt that is needed) and mix it good.
Leave it for 10 hours.
Now add salt that is needed.
Make it like idly batter consistency. (Little thick)

Method : 2

Soak rice and rice flakes in curd together for 6 hours
Grind them by adding around 1/2 cup of water and make a thick batter.
Leave to ferment for 6 hours.
Now add baking soda and salt.

Now take a laddle full of batter , pour it on tawa ( you should not spread it).
Generally we make sponge dosa as little dosa (around 2inch circle)
Cover and let it cook on slow flame till you get golden color.
When you open the lid you can see small hole on dosa,if you got then holes then your dosa is too good.
Then turn it, cook it with out cover, wait till golden color.

You can make paniyaram (Or punukulu ) with same batter using paniyaaram pan (or gunta pongalalu penam)
Add little oil to each hole, add batter, cover and cook for 10 mins then turn in take off the lid , cook for 5 mins, and your dish is ready to serve ....

Serve it hot with coconut chutney (Kobbari kaya pulla pachadi) or Onion chutney (Vulli kaaram)
Enjoy your dish :)
Thank you, do post your comments !!!

Tomato Omlet - 2

 

Preparation time : 10 mins

Serves : 3 to 4

Ingredients :

Besan (or) gram flour : 1 cup

Semolina : 1/2 cup

Tomatoes : 6 small or medium (depending on the sourness of tomatoes)

(Tomato puree : 1/2 cup)

Green chili's :  3

Salt :to taste

Onions : 1 finely chopped

Method :

Take a bowl, add besan, semolina , salt. Mix it once.

Grind tomatoes and green chilis into paste.

Add this to the bowl.

Make the batter like masala dosa batter.

 Heat tawa , pour ladle full of batter in center and spread it on tawa in circular motion outwards.

Top it with finely chopped onion.

Turn and let it cook for 1 or 2 mins

Serve hot with yogurt (curd) or any chutney.

Please do post your comments , thank you :)

Godhuma pindi morum attu

Preparation time : 10 mins
Serves : 2

Ingredients :

Wheat flour : 1 cup
Semolina / Sooji : 1 cup
Cumin seeds : 2 tsp
Carrot : 1
Green chili : 2 or 3

Method :

Grate the carrot and keep it aside.
Take a bowl, add wheat flour , sooji, crushed cumin seeeds , very finely chopped green chili, mix it good.
Slowly add water to it and make batter like masala dosa batter consistency.
(Pouring batter, but not too thin)
Pour batter in center of tawa and spread it circularly towards end.
Add grated carrot on top.
Cover and cook on one side.

Once done , remove the lid, turn around, cook for some time.
Serve hot with any pickle or chutney of your choice :)
Thank you , do post your comments !!!

Rice dosa / Rice vutappam

This dosa is prepared with left over rice.

This is a smooth , white and nice dosa ........

Preparation time : 2 hours + 10 mins
Serves : 2

Ingredients :

Raw rice : 1 cup
Cooked left over rice : 1 cup
Salt : to taste

Method :

Soak raw rice for 2 hours.

Drain out the water from soaked rice.
Grind both the rice's together to form a nice smooth batter like masala dosa batter.
Take it into a bowl, add salt to taste.
Make dosa's like masala dosa's.
Serve it with any chutney you like.

You can even make vutappam with the same batter.
Add cumin seeds, chopped coriander and chopped green chili to the batter.
Add 2 ladles of batter in center of the pan, top it with chopped onions, chopped tomato, if you want you can even add shredded carrot.
Sprinkle little chili powder.
Cover it and cook it.
Once done turn it , cook it a bit.
Your vutappam is ready to be served ....

Enjoy your dish :)
Thank you , do post your comments !!!

Aapam

Appam  is the Queen of Kerala. It is a fermented flat bread made out of rice and coconut. In tamil, it is known as 'Aappam'. The Srilankan's prefer to call it as ' appa ' or ' hopper ' . Appam is specially popular among the Syrian christians of Kerala.

There are so many types of Appam are there , like palappam, velayappam, kallappam, vatayappam and so on....

Here is some classification to appam - but the nomenclature will differ from person to person

Palappam : It is made by grinding rice and mixing with yeast and coconut milk.

Kallappam : Traditionally made using toddy but people substitute it with yeast. It is made by grinding rice, grated coconut, shallots and cumin seeds.

Velayappam : It's more or less like Palappam - batter is made by grinding together grated coconut and rice. coconut milk is not used.

Appam : The simplest of all which is made using rice flour, yeast and coconut milk.

Preparation time : 1 day + 5 mins
Serves : 2

Ingredients :

Raw rice : 1 cup
Grated coconut : 1/2 cup to 3/4 cup (fresh/ frozen/ dessicated coconut)
Yeast : 1/4 tsp
Salt : 1/2 tsp
Sugar : 1/2 tsp
Milk : 1/4 cup

Method :

Wash and soak raw rice for 4 to 5 hours.
Grind the rice together with grated coconut till you get a smooth paste.
Take the batter into a bowl.
Take a small bowl , and add some milk to it, warm it up (not heating , just warming), add yeast , sugar and salt to it. Mix it and leave it for 10 mins. you will get foam/ froth on top after 10 mins, mix it and add this mixture to the batter.
If required - add little milk at a time to get the batter with pouring consistency.
Leave batter in dark place for 8 to 10 hours (or over night) and let it ferment.
When you are ready to make Appam's, heat appam kadhai on medium heat, when hot pour the batter with a ladle in centre and then quickly rotate/ swirl the pan to spread the batter thinly through out the pan.
(what has not stuck to the walls of the pan should pool in the middle or bottom -- Appam should look like a bowl with thick bottom)

Cover the pan and cook for 2 to 3 mins or until the appam is golden and crispy on its edges and fluffy at the bottom.
Gently run a spatula under the appam to release it from the pan.
Serve hot.
Enjoy your dish with egg fry or with any gravy curry.

You can even make this appam on a flat tawa or pan i.e similar to dosa tawa or you can make appam in palappam chatti (deep round pan)

This is how appam chatti/ appam khadai / appam pan is like.....

This is the appam pan with lid.

Thank you , do post your comments !!!

Besan dosa

This is one of those instant tiffin's, yet yummy and belly filling too...

We call this as 'chenaga pindi dosa'.

These dosa's are tasty and crispy ... prepare these once to know the taste !!!

Preparation time : 10 mins
Serves : 2 (or) Makes : 7 to 8 dosa's

Ingredients :

Besan (or) chickpea flour : 1/4 cup ( 2 heaped tbsp)
Rice flour : 1/2 - 3/4 cup (5 heaped tbsp)
(besan : rice flour = 1 : 2 or 1: 2 1/2 It depends on your rice flour)
Salt : to taste
Chili powder : to taste
Hing / Asafotida : 2 pinches
Cumin seeds : 1/2 tsp
Onion : 1 finely chopped

Water : 2 to 2 1/2 cups

Method :

Mix besan, rice flour, salt, chili powder, hing, cumin seeds together and add water.

Mix it good such that no lumps are formed.
Consistency of the batter is like ravva dosa batter.

Coat the pan with oil.

Make dosa's by sprinkling batter on tawa with laddle.

If you wish you can add finely chopped onions on top now.

Wait for 2 mins, edges should raise up by themselves.

Turn aroun wait for 1 min, turn it around again wait for one more  min.

Your dosa is ready.

You should always serve dosa's when they are hot.

For a dosa to be crisp and nice three things matters ( tawa, batter consistency, soaking)

The tawa should not be too hot or too cool, heat should be moderate and tawa should be hot.

By experience you will know the batter consistency.

While pouring batter on tawa you can do two things.

One is make a round on edge and fill the remaining gap.

two - just sprinkle the batter on tawa, cover entire tawa to from a nice dosa.

Serve your hot dosa's with yogurt or with pickle or with chutney.

Enjoy your dish !!!

Thank you , do post your comments :)

Minapa attu

Minapattu is an Andhra - style dosa that is crispier than those found in other regions of South India .

Preparation time : 10mins + 1 day
Serves : 2

Ingredients :

Urad dal : 1 cup
Idli Ravva : 2 1/2 cups
Salt to taste

Method :

Soak urad dal in water over night or for minimum of 6 hours.
Soak Ravva separately for minimum of 2 hours.
Grind soaked urad dal into a very fine paste by adding little by little water.
Take entire batter to a bowl with your hand,mix soaked ravva in this, cover it with lid and keep it in warm place.
[If you use your hand to take it into bowl then it will ferment nicely, i don't know what is the reason may be some chemicals from hand will go in  ;) ]
Leave batter to ferment over night or for a minimum of 12 hours.
(If climate is cold then don't leave batter outside, keep it in a dark , warm place like shelves or oven(off mode only) then it ferments good )
When you want to use add salt to the batter.
Make dosa by pouring ladle full of batter at centre and spreading it to the edges by rotating it.

Serve them with chutney or idli podi or any other side dish.
Enjoy your dish.
For a variation you can add, grated carrot, chopped onion , chopped tomato, chopped green chili, chopped coriander on top, or you can mix all these into the batter and you can make dosa.
Thank you , do post your comments :)

Boorlu pindi dosa (or) urad flour dosa

This delicious dosa's are prepared with urad flour and rice flour. They are crispy and yummy too....

Preparation time : 30 mins + 5 mins

Serves : 2

Ingredients :

Urad dal flour : 1/4 cup ( 2 tbsp)

Rice flour : 1/2 - 3/4 cup (5 tbsp)

(urad flour : rice flour = 1 : 2 or 1: 2 1/2 It depends on your rice flour)

Green chili's : 2

Ginger : 2" piece

Cumin seeds : 1/2 tsp

Onion : 1 finely chopped

Salt : to taste

Water : 2 to 2 1/2 cups

Method :

Mix urad flour, rice flour, salt together and add water.

Mix it good such that no lumps are formed.
Consistency of the batter is like ravva dosa batter.

Add finely chopped ginger, finely chopped green chili's, cumin seeds to it.

Let it sit for a minimum of 30 mins.

(You can even make soon after mixing it , if you are in a hurry, but they will take more time to get that crispiness while cooking)

Coat the pan with oil.

Make dosa's by sprinkling batter on tawa with laddle.

If you wish you can add finely chopped onions on top now.

Wait for 2 mins, edges should raise up by themselves.

Turn aroun wait for 1 min, turn it around again wait for one more  min.

Your dosa is ready.

You should always serve dosa's when they are hot.

For a dosa to be crisp and nice three things matters ( tawa, batter consistency, soaking)

The tawa should not be too hot or too cool, heat should be moderate and tawa should be hot.

By experience you will know the batter consistency.

While pouring batter on tawa you can do two things.

One is make a round on edge and fill the remaining gap.

two - just sprinkle the batter on tawa, cover entire tawa to from a nice dosa.

Serve your hot dosa's with Pindi kura (or) Bombay chutney.

Enjoy your dish !!!

Thank you , do post your comments :)

Tomato omlet (or) tomato dosa

This delicious dosa is prepared with tomatoes and hence the name.

If you like little bit of tangy taste then definitely you will like this dosa :)

Preparation time : 20 mins

Serves : 4

Ingredients :

Besan (or) gram flour : 1 cup

Rice flour : 1 1/2 cups

Tomatoes : 6 small or medium (depending on the sourness of tomatoes)

Green chili's :  3

Salt to taste

Onions : 1 finely chopped

Method :

Grind all the ingredients except onion into a smooth paste.

Make the batter like masala dosa batter.

Heat tawa , pour ladle full of batter in center and spread it on tawa in circular motion outwards.

Top it with finely chopped onion.

Turn and let it cook for 1 or 2 mins.

Serve hot with yogurt (curd) or any chutney.

Please do post your comments , thank you :)

Moongbeans Dosa

This is called as 'Pesarattu' in Telugu. Pesalu means moong beans , attu means dosa and hence the name.

This is the healthiest breakfast because it is having dal (with skin) and rice.

If you offer this tiffin to your guest they say that you are giving a royal break fast for them.

 

Preparation time : 8hours + 15 mins
Serves : 3

Ingredients :

For dosa :

Moong beans : 1 cup
Rice flour : 1/2 cup
Onion : 1/4 (optional)
Ginger : 1" piece (optional)
Cumin seeds : 1/2 tsp (optional)

For topping :
Onion : 1 finely chopped
Ginger : 2 " piece finely chopped
Cumin seeds : 1 tsp

Method :

Soak moong beans in plenty of water for 8 hours or over night.
Grind it with little water into a smooth paste.
You can add onion, ginger, cumin seeds while grinding. ( This is optional , if you want to add them then add other wise you can skip them too )
The batter should not be too thick and it should not be thin.
Add rice flour to it, mix it well.
Add required salt.

Make dosas with this batter.
Put ladle full of batter in centre of the pan and spread it in circular motion to the edges of the pan,
And sprinkle toppings on it.
Let it cook for few mins, turn it and cook for 1 min.

Serve it with Bombay chutney ,coconut chutney , and upma .
Enjoy your dish :)

Masala Dosa

Preparation time : 10mins + 1 day
Makes : 20 dosa's approx.

Ingredients :

Urad dal : 1/2  cup
Raw Rice : 1 1/2 cups
(Urad dal : rice --> 1 : 3)
Methi seeds or Fenugreek seeds : 1 or 2 pinch
Chana dal : 2 or 3 tbsp
Salt to taste

Method :

Soak all the ingredients except salt in plenty of water over night or for minimum of 6 hours.

Methi seeds will give flavour for your dosa where as chana dal will give a nice colour to your dosa.

Strain and save that water for further use.

Add soaked ingredients to grinder.
Grind them into a very fine paste by adding little by little of  that saved water.
If you are using wet grinder you can do the entire grinding in 20 mins but if you are using mixi then do grinding it for 5 mins and leave it for 15 mins and again grind it for 5 min and so on ............ do it like that for 4 to 5 times.
If you do like this your mixi will not become hot and will not go wrong.
Take entire dosa batter to a bowl with your hand, cover it with lid and keep it in warm place.
[If you use your hand to take it into bowl then it will ferment nicely, i don't know what is the reason may be some chemicals from hand will go in  ;) ]
Leave batter to ferment over night or for a minimum of 12 hours.

(If climate is cold then don't leave batter outside, keep it in a dark , warm place like shelves or oven(off mode only) then it ferments good )

So if you want dosa next day morning, then soak today morning , grind in the evening and ferment in night.

After fermentation the batter will looks to be double in quantity , mix it once with spatula and add salt.
Take a pan heat it , put a ladle full of batter at centre and make dosa by rotating the ladle from middle to end of the pan in a circular motion.
Turn it to the other side.
Serve it with chutney or curry.

If you want cone dosa then after you make dosa run your knife from center to the end -- a stright line , when dosa is done lift dosa at end of the cut that we made and rotate it in to form a cone shape.

Besan sooji dosa (or) chenaga pindi morum attlu

Chenaga pindi morum attlu

Serves : 2
Preparation time : 10 mins

Ingredients :

Besan or Gram flour : 1 cup
Sooji or Semolina : 1 cup
Hing or Asfotida : pinch
Salt to taste
Chili powder to taste

Method :

In a bowl mix all ingredients.
Slowly add water to it and make batter like masala dosa batter consistency.
(Pouring but not too thin)
Pour batter in center of tawa and spread it circularly towards end.
Serve hot with Yogurt or pickle.

Ravva Dosa

My mother-in-law prepares dosas very well they just melt in your mouth.
I love dosas prepare by her.

Serves : 2
Preparation time : 30 mins + 5 mins

Ingredients:

Rice flour : 1/4 cup (3 tbsp)
Sooji : 1/4 cup (3 tbsp)
Maida : 1 1/2 tbsp
(Actually it is rice flour : sooji : maida = 1 : 1 : 1/2 )
green chilli's : 2
Ginger : 2" piece
Cumin seeds : 1/2 tsp
onion : 1 finely Chopped
salt to taste
water : 2 1/2 cups

Method :

mix rice flour, sooji, maida with water.
Add salt,chopped ginger,chopped green chilli's and cumin seeds to it.
Let it sit for a minimum of 30 mins.
(if you make dosas right after mixing, then they are not that crisp)
Make dosas , put some oil, wait for 2 mins (edges will raise up by themselves)
Sprinkle chopped onion on top ( This is called as vulli ravva in hotels).
Turn around wait for 1 min,turn it around again wait for one more min.

For a dosa to be crisp and nice three things matters ( tawa , batter consistency, soaking)
The tawa should not too hot and cool, heat should be moderate and tawa should be hot.
By experience you will know the batter consistency.
While pouring batter on tawa you can do two things
one is make a round on edge and fill the remaining gap.
two - just sprinkle the batter on tawa, cover entire tawa to form a nice dosa.


Serve it with besan chutney or coconut chutney.