INSTANT OATS DOSA

Oats dosa is super crispy and healthy which can be preparated in Jiffy using simple ingredients. The onion bite with a flavour of ginger and green chilli is soo yum. Guys, dont go with the looks of my dosa 😛 because the method of pouring batter on the tawa am learning still 😁hehe. I served this crispy dosa with green chutney and sambar.

 INGREDIENTS

3/4 Cup Roasted and Powdered Oats

1/2 Cup Rice flour

1/2 Cup Wheat flour or Rava

1 tsp Grated Ginger

2 Chopped Green chilly

1 Chopped Onion

Few Chopped Curry leaves

Few Chopped Coriander leaves (optional)

Salt to taste.

2 1/2 Cup Water nearly ( Batter should be watery )

METHOD

In a bowl, Add all the ingredients one by one and mix well. Dilute with water and allow to rest for half an hour. Heat a nonstick taw. Give the batter a quick mix and then pour it on the tawa to make a dosa. Sprinkle oil and let it cook under medium flame. When the dosa becomes golden brown, do a fold and transfer it on a serving plate. Enjoy having with ur favourite dip :)

Enjoy!!

PODI DOSA WITH PEANUT CHUTNEY

Podi dosa is nothing but dosa topped with Idly podi or Spicy powder. Its a variety type dosa which tastes soo good and which makes its even more delectable. It goes well with any type of chutney or sambar. I served with Peanut chutney which equally tasted YUM :) 

INGREDIENTS FOR IDLY PODI

1 Cup Urad dal

2 tsp Jeera

3 Dry Red Chillies

3 tsp Coriander seeds

1 tsp Peppercorns

8 to 10 Curry leaves

Pinch of Hing

Salt to taste

METHOD

Dry roast all the ingredients one by one except hing and salt. Let it cool down and grind the mixture into coarse powder adding salt and hing. Keep it in a air tight container. It will stay fresh more than a month.

INGREDIENTS FOR PEANUT CHUTNEY

1 Cup Roasted Peanuts

1 Onion

1 tsp Urad dal

3 Dry Red chilly

Small piece of Ginger

2 3 Garlic pods

1 tsp Tamarind extract

1 tsp oil

INGREDIENTS FOR TEMPERING

2 tsp Coconut oil

1 tsp Mustard seeds

1 tsp Jeera

Pinch of Hing

Few curry leaves

METHOD

Heat oil in pan. Add urad dal, ginger, garlic, red chilly followed by onion and fry well till onion becomes becomes translucent. Let it cool down and grind those along with roasted peanuts, tamarind and salt adding adequate amount of water. Transfer them into the bowl. For tadka - Heat oil in a pan. Add mustard seeds, jeera, hing and curry leaves and pour the tempering over the chutney. Mix well and keep it a side.

Now the fun part comes. Heat tawa. Grease with oil. Pour the dosa batter on tawa and start spreading in concentric circle. Now sprinkle the idly podi evenly. Drizzle oil on top to make the dosa crispy. Once the sides turns brown, transfer them on plate and serve with peanut chutney or with ur fav dip.

ENJOY!!

BREAD DOSA

Dosa made of breads are soo tasty and delicious. It is a nice variation to the regular dosa and is quite simple and easy to make as therez no fermentation timing too.Try preparing this dosa for ur kiddoes as it is flavourful and unique item.

INDREGIENTS.

10 Bread slices.

1/2 Cup Rava.

2 tbsp Yogurt

1 tbsp Rice flour.

1 tbsp Grated Ginger.

2 Green chillies.

5 to 6 Curry leaves.

1 1/2 Cup water.

Salt to taste.

METHOD.

First trim of the edges of white bread. Place the breads on plate and sprinkle some water on it so that the breads becomes soft. In a blender, blend rest of the ingredients adding adequate amount of water and then add the soaked bread slices. Make sure you add water in a small quantity while making batter inorder to avoid watery consistency. Once the batter is done, pour into a bowl, add salt and mix.

Heat a non stick pan. Now take a big spoon of batter and pour it on the pan. Spread the batter in a circular manner so that you get a nice round dosa. Pour some oil on top and edges. Once done flip and cook on other side. Now flip to the original position , fold and serve on a plate.

Enjoy!!

BARLEY DOSA

Whole grain barley is very healthy and rich in high protein and fiber. Barley water is a good source of dietary fiber which has a good source of minerals, calcium, iron and zinc and therefore beneficial to the people suffering from arthritis and other inflammatory disease. I just love having soaked barley as it is because its very chewy and yummy one ;) You can also add them in salads too. Now coming back with the recipe, barley dosa is the one unique dosa I learnt from my friend, blogger pal Aparna bhat from Aps kitchen They make an fantastitc breakfast and also perfect one during fasting time because therez no addition of rice. I thank aparna for sharing this recipe from bottom of my heart :) Thanks alot dear. This is a real super hit healthy dosa. For the recipe please click Here

Enjoy!!

WATERMELON RIND DOSA

Herez another one of my interesting recipe that I was waiting to post for long. Yes its ''WATERMELON RIND DOSA''.  I know its not attractive in looks but its tasty and awesome. What I like is, it does not need any fermentation also its very soft and light. While making this dosa, make sure you peel the green portion completely and use only the white portion of it. So next time when u buy watermelon, remember to make use of the whole fruit by not wasting the rind instead try making spongy watermelon rind dosa :) :)

INGREDIENTS.

1 Cup Rice.

3/4 Cup Watermelon rind portion.

1/4 Cup Coconut.

1/4 Cup Puffed rice.

2 Green chilly.

2 Tbsp Grated Ginger.

Few Curry leaves.

Salt.

Oil as per needed.

METHOD.

Peel the green part of the watermelon and chop the white portion of it. Soak rice in water for 2 hours. Meanwhile grind the watermelon rind along with coconut, green chilly, ginger and curry leaves. Transfer them into a bowl. Later grind the soaked rice and mix with the rind batter.  Add salt and mix well. The consistency of batter should be thick when compared with other dosa. Heat non stick pan. Pour a ladle full of batter on heated tawa.Spread the dosa into thick circle. Coo the dosa on both the sides applying oil if needed. Transfer them into a plate and serve hot with ur fav dip.

Enjoy !!

UR RECIPE AND A SPECIAL CAKE

Here are the recipe that I tried with inspiration from other blogger pals. And I must say we loved the end result.

STUFFED BABY EGGPLANT:

I have been waiting to try this for long from ''RANJI'S BLOG''. This curry was extremely delicious and that was a lip-smacking dinner. Thanks ranji for having such a brilliant blog and sharing it with us.

CHILRO:

Dosa in addition with veggie was quite interesting when my hubby visited ''MEDHA'S BLOG''. Actually he stepped forward to try this recipe :) It was too simple to be honest. It was tasty, and healthy like all her receipe are.

PARIPPU VADA:

I was just going through ''LAVANYA'S BLOG'' when my eyes got popped on her masala vada. This features quite regularly at home nowadays. These are the vadas I make them quite often particularly at the time of sunny days as a snack. Its was perfect and crunchy.

DIFFERENT NOTE:

My hubby Rajesh's b day was on 28th so I wanted to give him a small surprise on his birthday. So decided to prepare simple white egg cake. I got the recipe from 'SHILPA'. I am soo glad to see even ''CHAM'' has updated the same cake recipe currently on her blog on the same date. So cham I can say you too have tasted our treat :)).

My hubby is very fond of fruits so decided why not I decorate cake with fruits and also that would be much more colourful. Thus we had a wonderful cake cutting time where our little kiddo smera started singing birthday song.

And we finally ended up having heavy dinner.



I prepared his favourite Sambhar vada , Dahi vada , Chicken puffs , Chicken wings , Peas pulav and Sweet lassi as a dessert drink. It gives a true pleasure to cook for somone whose very special to us. Am I right?

Enjoy!!

RAVA DOSA WITH MINT AND ONION CHUTNEY

Rave dosa is one among the varities of dosa's. I make them offen and its my favourite. Most of the people grind the mint leaves as it is. But my mom makes it entirly different frying mint leaves with rest of the ingredients. She used to make mint chutney offen when I returned from school and we used to take some for my grandpa who too loves soo much. Onion chutney is familiar to all and would be all's favourite. Isn't? Mint and onion chutneys goes well with dosa and idlies.

INGREDIENTS FOR MINT CHUTNEY.

1 Bunch Mint leaves.

1/2 Bunch Coriander leaves.

1/4 Cup Grated Coconut.

2 Green chillies.

3 to 4 Cloves of Garlic.

1 tbsp Grated Ginger.

2 tbsp lime juice.

1 tsp Oil.

Salt to taste.

METHOD.

Heat oil in a pan. Add garlic, ginger and green chilly. Fry those till the raw smell goes out. Add rest of the ingredients except lime juice and fry for 2 min. Allow it to cool. Grind the mixture with lime juice. Serve.

INGREDIENTS FOR ONION CHUTNEY.

1 Big chopped Onion.

2 Red chilli.

Small lemon sized tamarind.

1 tsp Oil.

Salt to taste.

(Instead of tamarind, you can add 1 small tomato. It gives extra colour)

METHOD.

Heat oil in pan. Add the chopped onions, red chilli , tamarind , (tomato) and salt. Fry for 1 min till the onion changes its colour. Make sure to keep the flame under medium heat. Allow the mixture to cool. Grind the mixture into a smooth paste. Transfer them into the bowl and dizzle with coconut oil.

INGREDIENTS FOR RAVA DOSA.

1 1/2 Cup Rava.

1/2 Cup Rice flour.

1/4 Cup Curd.

1 tsp Jeera.

1/2 tsp Grated Ginger.

Few Curry leaves.

Water for making batter.

Salt to taste.

METHOD.

Mix all the ingredients given above in a bowl and leave the batter sit atleast for 1 hour.
Grease a non stick griddle with oil. Spread the batter evenly. Pour oil around the dosa for roasting its sides. When the dosa are well cooked on the top, spread the mint chutney and remove from griddle.

Serve it with delicious onion chutney.

Enjoy!!

METHI LEAVES DOSA AND UNNDI

Here I am presenting a recipe of Dosa and Unndi(I will explain this later) that is a special recipe of Konkanies. The recipe of "Methi leaves dosa" has been posted by RANJI also. As she said, its correct that for this dosa batter therez no need for the fermentation process and therez no need for any side dish. The taste increase when you have this dosa or unndi with a touch of coconut oil. The recipe of "Unndi" is done under the same preparation with the same batter adding cabbage or palak or methi leaves or any greens as preferred until it becomes a thick consistency and later its steamed. I contribute this to ITS ALL ABOUT MEMORIES HOSTED BY JEENA. I appreciate ur event jeena. Nice to think about our loving memories.

I have chosen this recipe because this dish and one more konkani dish called "Patravodo" ( I will post this one some time later) is very special and very close to my favorites of all recipes. The sweet memories that are unforgettable is whenever I go to my parents place in Mumbai or to my in laws place in Kerala, one of these dish will be there for sure for me. More over as a dish, I consider this as their love towards me. Now being in US for few months I miss them a lot.

Coming back to the recipe, lets see how to make this delicious dosa and unndi.

INGREDIENTS FOR METHI LEAVES DOSA.

1 Bunch Chopped Methi leaves.

2 cups Sona masuri Rice.

1 1/2 cups Grated Coconut.

10 Dry red chillies.

2 tsp Turmeric powder.

1 tsp Asafoetida.

Water as per required.

Salt to taste.

1 tbs Tamarine extract. (Usually at our home instead of tamarine we add 5 to 6 no of Starfruit for a tangy taste. That too taste better)

METHOD.

Soak rice for 5 hours. Grind rice using water. The paste must not be soo smooth nor rough. Pour it into a bowl and keep at aside.

Grind the grated coconut followed by red chilli,turmeric,asafoetida,tamarine ,salt using less water to a smooth paste and add this to the rice paste. The mixture must not be of flowing consistency.

Take required quantity of batter in another bowl and add half the bunch of chopped methi leaves.Check salt and add water making a lump free flowing batter. (Keep the other half of batter in fridge for making Unndi)

Heat a tawa, smear oil and pour a ladle full of batter as a regular dosa. Sprinkle oil, cover with a lid and sim for a while. Later flip it to the other side and cook well.

Serve hot with coconut oil or as it is.

INGREDIENTS FOR MAKING UNNDI.

Left over remaining Batter.

Left over remaining Chopped methi leaves.

1/2 cup of Chopped palak leaves.

Salt to taste.

Idli stand for steaming.

METHOD.

In remaining batter add both the greens and make sure the mixture should be very thick.

Apply a little oil on each of the idli mould of the idli stand. This makes easier to scoop out when the cooking is done. I used here mini idli stand.

Put the thick filled leafy batter in each of the mould.

Steam those for about 15 to 20 min under low heat. After its done scoop up and place them on the plate. serve hot.

AWARDS TIME.

RAMYA has passed me" U MAKE MY DAY AWARD". Thanks a lot ramya. Thats so sweet of u.

REKHA and RANJI has given me "FRIENDSHIP AWARD". Thank u both. Will keep up our friendship. Thanks a lot.

I would like to pass on to

ANDHRA

DIVYA

A & N

MYVIEWS

DIVYA VIKRAM

Congrates.

Dearest RANJI has given me new award which is "YUM YUM BLOG AWARD". Getting from u is really pleasure ranji. Thank for passing. This is soo pretty and cute too.

I would like to pass on to

PRITI

DEVIPRIYA

MADHAVI

MEDHAA

SIREESHA

Congrates and enjoy!