PALAK DOSA
Dosas
MORINGA DOSA WITH LEFTOVER CURD RICE
This is the first time I have tried with leftover
curd rice.It was soft and the blend of Moringa,
gave out an appetising flavour.
If you have left over dosa batter,you could mix
2-3 batter with 1 cup left over curd rice .
What I did today -I mixed urad flour,rice flour
and poha with curd rice,and freshly plucked
moringa leaves…..to a healthy breakfast .
To the recipe now
INGREDIENTS
1 cup leftover curd rice
1/2 cup urad dal flour
1 cup rice flour
A handful of poha ( aval ,rice flakes )
A handful of moringa leaves
1 onion chopped fine
1 tbsp chilli flakes
1 tsp cumin seeds
A pinch of baking soda
Salt to taste
METHOD
•Mix all the ingredients together,and set aside
for 20 minutes.
•Pour a ladle,do not spread much .It should
look an uthapam ( thick ).
•Pour oil/ ghee around and cook on both sides .
Serve with any chutneys of your choice .
RAWA MASALA DOSAI
Rawa/Semolina dosai is the easiest dosa anyone
could make.Crispy,lightly spiced,and no
fermentation required.
If you are making plain rawa dosai,you can add
chopped onions,green chillies,grated carrot,and
the needed aromatic curry leaf.
The specialty in making this dosai,is that it
should look porous.
In order to get this look,the batter is made thin
and watery.
You should have a wide dosa skillet,as rawa
dosa is normally poured into big crepes,and
served folded.
Today,my recipe is for Masala dosa with rawa
dosa.
Usually, we make the yellow potato masala,
served with poori and masala- dosa .
https://calinskitchen.com/2014/12/04/masala-dosai/ check this link for the yellow potato
masala.
Today’s recipe will be one with garam masala,
and spices .Trust me,it was very,very tasty.
So,do try this as a filling for dosa or poori and
post in your comments.
INGREDIENTS
For the rawa dosa
1 cup rawa ( semolina )
1/2 cup rice flour
1/4 cup gram flour
2-3 tbsp all purpose flour
4-5 cups water
1 tsp sugar
1/2 tsp coarsely ground pepper
1/2 tsp chilli powder ( optional )
3/4 tsp coarsely ground cumin seeds
Onions, green chillies,curry leaves,cashewnuts
( this has to be added when you are making
plain rawa dosa)
1 tsp salt
Oil/ghee/butter ( to drizzle while cooking )
Method
•Mix all the ingredients,and set aside for half
an hour.
•After the set time , heat the dosa pan .
•Add a tsp of oil ,and pour a ladles of the batter,
to look like a perforated crepe .
• Drizzle oil or ghee, and cook on a low flame
till crisp and golden . Cooking,one side is more
than enough .
•Place two tbsp of the potato mixture,and fold
into any shape you like .
•Serve with coconut chutney.
For the potato masala
4-5 boiled and mashed potatoes
1 tomato
2 onions chopped fine
2 green chillies chopped
A small piece ginger chopped
Curry leaves
1/2 tsp mustard seeds
1 tbsp gram dal ( kadala parippu)
2 tbsp oil / ghee
A pinch asafoetida
For the garam masala
3-4 dry red chillies
1 tbsp coriander seeds
10 peppercorns
1 tsp cumin seeds
1 tsp white khus khus seeds( poppy seeds)
1/2 tsp saunf
5-6 cashews
2 cardamons
3 cloves
1 inch piece cinnamon
Dry roast for 5 minutes ,powder and use whole
quantity .
Method
•Heat oil ,add mustard,curry leaves,asafoetida.
• Next add the onions,ginger,green
chillies,gram dal and cook till onion is
translucent.
•Add tomato, and sauté for 2-3 minutes.
•Add mashed ( not fine )potato and the ground
masala and mix well
•Mix till the spices are well blended with
potatoes.
•Use as a filling for dosa.
This potato mixture can be served with poori
also .
MYSORE MASALA DOSA
I tasted this for the first time in Coimbatore.It
tasted good and very much different from the
regular masala dosai with the yellow potato
filling .
This masala had the colour from the beetroot
included .The addition of vegetables is different
and the application of iddli podi with the
masala gives you an awesome taste. I have
added beaten egg for my version .
Non vegans will love with the egg.Vegans
please opt out the egg.
To the recipe now ( I will be giving the recipe
for the filling only )
INGREDIENTS
1-2 potatoes peeled and cut
1 drumstick cut
1 carrot chopped
1 small beetroot peeled and cut
1 big onion chopped
1 tomato
2-3 green chillies
1 tsp ginger- garlic paste
1 tsp chilli powder
1/4 tsp garam masala powder
1/2 tsp saunf
Coriander leaves for garnishing
1 tblsp ghee
Salt to taste.
1 tsp gram flour mixed in a little water.
METHOD
Heat the ghee in a pressure pan .Add saunf and
onions with salt and sauté till translucent.
Add the tomato and the rest of the ingredients
except gram flour and coriander leaves.
Mix well and cook for 5 minutes in its juices.
Add just 1/2 cup water and pressure cook for 2
whistles, till potato is cooked.
Allow steam to release on its own .
Add the gram flour and cook further till it
well corporates and thick .Garnish with
coriander leaves.
Prepare Dosa crisp ,add beaten egg and remove
from fire.
Smear a little ghee and iddli podi , add 2 tblsp
of the vegetable mixture .
Turn one side of the dosa to cover.
Serve with coconut chutney !
For the dosa batter ( same as iddli with a little addition of water) . Here’s the link to it
https://calinskitchen.com/2014/10/10/iddlis-south-indian-food/
For iddli podi link
HORSE GRAM IDDLI
Horse gram or Kollu (Tamil) is a lentil with the
highest form of protein,calcium, iron …,,,,,
Power packed promoting heat and energy, in
your body keeping you vibrant and energetic .
Used as feed, for horses and cattle stock has fat
attacking properties,thus considered good for
Obesity.Insulin level regulator,and many more
to find if you hit the search button.
As ,it provides heat to the body, it is good for
colds and coughs.Due to its heat inducing
properties ,you should either stabilise by other
cooling agents .Sprouted horse gram is good to
be included in salads too. There are many ways
you could include this humble lentil.
Soups,rasam, dosas , chappathi……to add to
the list today my recipe is for kollu iddli.
This is made with the basic iddli mix and pre-
soaked ground gram.
It’s easy to make varieties of iddli and dosa if
you have basic iddli mix always in your fridge .
So without the hassle of soaking for each
variety this is an easy way of having different
iddlis on your table.
INGREDIENTS
Half cup horse gram soaked overnight
3-4 cups of iddli batter
salt to taste
A pinch of baking soda
METHOD
Wash and grind the kollu to a paste .
Add to the batter with salt and a pinch of
baking soda.Mix well and set aside for 10
minutes.
Pour into iddli moulds and steam till done.
Serve with chutneys of your choice.
You could make dosas from the same batter
MOONG-PALAK DOSAI
This is made from a mixture of iddli batter,
ground green gram,and spinach leaves.
Soft,tasty and healthy breakfast rich in protein!
To the green,green recipe now!
INGREDIENTS
1-2 cups iddli batter
1/2 cup green gram soaked for 10 minutes
A handful of Palak/spinach leaves
1/2 tsp cummin seed powder
2 green chillies
A small piece ginger( optional)
Salt to taste
METHOD
Grind the soaked green gram,green chillies,ginger
Spinach to a paste ,and mix into the iddli batter.
Mix well and pour into dosas.
Serve with chutneys of your choice!
If you prefer you could add onions and make dosa
